Every year we go out for cocktails, then a five-course steakhouse meal with wine on Christmas Eve that rarely gets us home before midnight. Once we get home I prep #SantasGoodyPlate, pour him a tummy warmer of #KentuckysFinestBourbon, and finally, snuggle down with the labs in my jammies to watch The Pope lead #ChristmasEveMassAtTheVatican. Just a few hours later, my family insists I make a proper Christmas morning breakfast after we open gifts.
Usually that consists of eggs, spicy Italian sausage and cinnamon rolls or some other type of pastry, but I think this year I’ll slide in one of my weekday Keto breakfast go-tos instead. Once they pile on the butter and #MrsButterworths, they’ll never know the difference. 😉
Keto Pumpkin Pancakes
- 1/4 Cup Coconut Flour
- 4 Large Eggs (I use Eggland’s Best – 60 Calories each)
- 3/4 Cup Pumpkin Puree
- 1+1/2 tsp Liquid Stevia
- 1/2 tsp Ground Cinnamon
- 1 tsp Baking Powder
- 1/4 tsp Ground Nutmeg
Whisk eggs in medium mixing bowl (or even better, in the bowl of your stand mixer) until frothy. Stir in the pumpkin puree and Stevia, then add the dry ingredients. Whisk until well incorporated.
**Note – Coconut flour sucks up more moisture than almond flour that you may be accustomed to using in Keto recipes – if you feel like your mixture is too dry: add a TBLS of water at a time and whisk thoroughly until you like the consistency.
Spoon onto hot griddle greased with butter, or coconut oil if you are using that as your fat. The batter will be thick but spreadable. You want your pancake to be 3 to 4 inches. Cook over medium heat until nice and brown on both sides. Makes 5 pancakes.
Butter and enjoy dusted with confectioners (powdered) Stevia or sugar free syrup if you need more sweetness.
Nutrition information per pancake:
- 111 Calories
- 4.55g Fat (2g Sat Fat)
- 140g Cholesterol
- 4.6g Carbohydrates
- 1.9g Fiber
- 2.1g Sugar
- 5.7g Protein