Delicious Low Carb Breakfast With Variations

There are numerous ways I’ve made this low carb breakfast. My three constant ingredients are eggs (I use 2), heavy cream, and salt. After mixing these in a bowl I add one of the following to the egg mixture: ground flaxseeds, raw hempseeds, coconut flour, or cream cheese.

Next, I mix in a few of the following spices: Ceylon cinnamon, cardamom, cloves, ginger, ground vanilla bean, cake spice mix, or pumpkin pie spice mix. I usually pick three.

In a frying pan I heat either coconut oil, butter, ghee, or non-stick cooking spray. Pour the batter into the pan and cook until the bottom is set; flip and cook a few minutes on the other side. When done, place onto a plate. I top it with either sour cream, almond butter, or peanut butter. Usually it’s sour cream!

Finally I sprinkle it with unsweetened cocoa powder or more spices. I sometimes add unsweetened cacao nibs or berries.

Low Carb Pancake With Almond Butter

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