Low Carb Almond Butter And Jelly Pancakes
⏱ Prep: 4 min🍳 Cook: 5 min✅ Ready: 9 min
522
Calories
6.1g
Net Carbs
22.3g
Protein
43.4g
Fat
⏱ Prep: 4 min🔥 Cook: 5 min⏰ Ready: 9 min
How to Make It
Step 1
Add the raspberries to a small pan along with the water and the erythritol. Bring to a boil then simmer, mashing the raspberries with a fork as they cook. Continue to simmer for 2/3 minutes until you have a thickened and reduced jam.
Step 2
Select four pancakes and spread a teaspoon of almond butter over each.
Step 3
Divide the raspberry jelly evenly between the four pancakes.
Step 4
Stack two pancakes on top of each other so that you have two layers on each stack.
Step 5
Top the stack with the remaining pancakes to serve.
Ingredients
- Almond Butter, Unsalted – 4 teaspoon
- Keto Almond Pancakes – 3 servings
- Water – 2 teaspoon
- 100% Pure Erythritol by Now – 1 tsp
- Raspberries, Fresh, Red – ½ cup