I’m doing lots of experiments in my kitchen nowadays. I posted my favorite pancake recipe recently but it has changed. This one only has two ingredients and tastes the same to me: 4 eggs, 4 ounces cream cheese. How does this even work? I blend it in a blender until smooth and cook them on a griddle so I can make a bunch and freeze. I even used them for hotdog and hamburger buns. Considering how low the carbs are, the ease, price, and taste, these are my new favorite bread substitutes. I'm Bored So I'm Sharing My Keto Favs (Pics Included)
Linkin
#2
Those are either really big, or that hot dog is really small! Lol how many pancakes are you making with the 4 eggs and 4 oz cream cheese? They look yummy.
kyarn
(Tracy)
#3
There’s a reason I made the hotdog bun kind of big. The first time I tried I made them a little too small and the toppings fell off. It’s better to have them a little too big so there’s no mess. For breakfast sandwiches I make them about 3" and I can get about 12. Slightly larger for hamburgers and I can get about 8. Here’s a pic of my first try at hotdog buns. I ended up wearing most of it
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kyarn
(Tracy)
#4
Who else loves chia pudding? I’m always looking for interesting flavors. Chocolate is my favorite so far. I use 1 cup almond milk, 2 tablespoons chia seeds, 1 tablespoon cocoa, 1 tablespoon erthyritol and shake in a mason jar and let it sit overnight. You have shake it a few times throughout the day. What is your favorite flavor?
Finishingtouches
(Diana)
#5
I’ve done this too, but have you tried blending it in blender. I put all the same ingredients, sometimes adding 1 tablespoon of coconut cream, blend it up and put in fridge for about an hour to cool. It’s yummy.
kyarn
(Tracy)
#6
Never tried putting it in a blender but I will today. I’ll let you know how it turns out.
Shinita
#7
Nice, I will try this in the very near future (before I run out of heavy cream, it will happen very soon), maybe for my SO… It’s never a bad idea for me to avoid sweets, not like it’s realistic but I can try.
I rarely do chia pudding but I use it to thicken sweet stuff sometimes. I love those beautiful little seeds. Cocoa is one of my top flavors but I always use some coffee too, I learned it from my Mom. I put cocoa into my coffee pudding and I put coffee into my cocoa pudding, chocolate and so on. I love both flavors.
But nowadays I use lemon a lot especially with dairy. That’s one of my top fav flavors too. Often used with vanilla and clove. My vanilla puding/ice cream always need a little bit of lemon juice, I don’t know why, it’s just not right without it. Chia pudding with lemon and sour cream, that is a valid idea in my world but never tried it before…
My pancakes have some sour cream in them nowadays. They are almost only eggs. I can make them only eggs (and the oil) but they are too omelet-like then.
I never managed to buy cream cheese, that stuff must exist somewhere though… Maybe one day though I like not to use much lactose. But a pancake isn’t good enough for me without some “flour”, it’s too soft, need to be more firm! I obviously use eggs, being me (hard-boiled egg yolks) but tried gelatin and other, not carnivore things too. Pork rinds may be an option, meat… It’s not like I must eat my pancakes sweet…
kyarn
(Tracy)
#8
If you need to bulk up pancakes you can add a bit of whole psyllium husk. It thickens and fluffs well. I don’t use it much because too much fiber gives me belly issues. You’d have to play around with the ratios because a little psyllium goes along way.
Shinita
#9
I don’t really need that as I don’t want American pancakes, I want the super thin, filled, rolled-up ones as a proper Hungarian! But it may be fun sometimes… I think whipping my egg whites would do the trick but I like to know things. I used phyllium husk in baking in my past but didn’t know it makes pancakes fluffier. A little bit of bamboo fiber didn’t do that. I will try, I love experiments anyway but experiments with pancakes? My favorite hobby, kind of 
My body is fine with fiber, I ate very much fiber on keto before. Especially on the day when I baked several flax-phyllium husk rolls and ate them all. My total carbs never again were nearly that high on keto, too bad I forgot to count.
Marlitharn
(Will knit for bacon. )
#10
I heard of Dalgona coffee yesterday and had to make a keto version. 2 tbsp instant coffee crystals (I used instant espresso which may have been a mistake because I was WIRED), 2 tbsps allulose (or preferred sweetener, and I’m pretty sure the amount is adjustable for taste), 2 tbsps hot water. Whip it (whip it good) until it’s thick and fluffy, like a marshmallow creme consistency.
That makes enough for two coffees - pour a glass of milk/cream/almond milk, add ice, top it with the coffee fluff and stir. Or just eat the fluff with a spoon, which was also delicious, although super rich.
kyarn
(Tracy)
#11
Ha! I tried it too a few days ago. I didn’t think it would actually work given the ingredients, but it did. I’d like to know who decided to whip it for 7 minutes. After about 20 seconds I would have given up and said, “Why continue? Instant coffee, sweetener, and water won’t result in anything.” My opinion is it’s too overpowering. I love meringue and have been known to just make up a batch of Swiss meringue and eat it plain.
Poppy1
(Diana)
#12
Those pancakes are so easy to make and so good. I found the recipe a while ago on face book. I just do 28 gm of cream cheese and 1 egg. Whisk it all up, put in frying pan when done, add raspberries and a little cream. Good to go for 1.
Chantarella
#13
Oh wow! I just made those pancakes and they tasted REAL. I added a pinch of baking powder and only a tsp of psyllium husks based on a 2 egg recipe. They actually tasted like real pancakes, minus the sweet note. I ate them with avocado and tomato and cheese. But I could easily imagine adding sweeteners or cinnamon or vanilla extract to make a sweet version as well. In fact- I might do that later today. THANKS!
kyarn
(Tracy)
#14
Yesterday I made pastrami sandwiches and used one big pancake for the bread and folded it like a taco. That made me think these could be flavored with some Mexican spices and used as taco shells. They’d be soft tacos but it would deliver everything to your mouth neatly. Maybe even add just a bit of shredded cheddar to the batter to make them a bit sturdier. I’ll give it a try and report back.
kyarn
(Tracy)
#15
All this talk and I had to make some for lunch. I don’t use syrup so I made a slurry of butter, brown erythritol, and cinnamon and put between each one and it melted into them.