I am often asked what me and my family eat for breakfast. Most people think that the only option available to us “low carbers” is eggs, eggs and more eggs. Sometimes bacon! And, yes, eggs do satisfy us many a morning. Which is probably because they are filled with healthy protein, fat and nutrients. But the one thing many people don’t realise is that there are so many different ways to use them, including in these low carb strawberry pancake cups!
This recipe is seriously simple – just 4 ingredients to make the pancake cups. All you need to do is add those to a blender, blend until smooth and frothy and pour the batter into muffin cups. You can eat them as is, but adding the strawberries a cream really just gives them a decadent edge.
Topping Options for the Low Carb Pancake Cups:
- Grated apple
- Grated cheese
- Blueberries and cream
- Make a cup sandwich with ham and cheese
For a savoury version of the pancake cups, just leave out the xylitol and cinnamon in the recipe.
The pancake cups are great for babies too as finger foods. You can give your baby plain pancake cups from about 7 months (once you have introduced eggs and simple dairy products like yoghurt and cheese).
- 60g (2oz) Cream Cheese
- 2 Eggs
- 1 tsp xylitol (or your preferred sweetener)
- 1/2 tsp cinnamon
- 2 Tbsp Heavy Cream
- 8 Small Strawberries
- Preheat oven to 200 degrees C (390 F)
- Place the cream cheese, eggs, xylitol and cinnamon in a blender or nutribullet and blend until smooth and slightly frothy
- Pour the liquid batter into 6 greased muffin wells - pour enough batter to reach halfway in each muffin well
- Bake for 13 minutes
- The pancakes will rise in the oven, but will cave into cups once rested for about 5 minutes
- Chop the strawberries and distribute these along with a tsp dollop of heavy cream for each pancake cup
- Calories 234.8
- Total Fat 20.8 g
- Saturated Fat 10.8 g
- Polyunsaturated Fat 1.7 g
- Monounsaturated Fat 6.0 g
- Total Carbohydrate 4.0 g
- Dietary Fiber 0.6 g
- Sugars 2.7 g
- Protein 9.0 g
- NET CARBS 3.4g