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.
