These Keto Bacon Pancakes with Chocolate Dip are both savory and sweet. One thing is for sure is that these are delicious!
First, prepare the crispy bacon. Preheat oven to 375°. Line a baking sheet with parchment paper. Lay the bacon strips out flat on the paper, leaving space so they don’t overlap. Place the tray in the oven and cook for about 15 Minutes until the bacon is browned. Remove the tray from the oven and transfer the bacon to a serving plate.
For the pancakes, first combine the coconut flour, almond flour, whey protein powder, sweetener, baking soda and cream of tartar into a bowl and mix well.
Crack the eggs in a separate bowl and add the melted coconut oil, and almond milk.. Slowly add the dry ingredients to the wet and keep mixing until well combined.
Heat a large pan greased with coconut oil. When hot, pour in the batter: you can use a piping bag for precise shapes or a regular spoon for oval pancakes.
As the pancakes are cooking, top each one with a slice of crispy bacon and cook until small bubble start to appear along the edges of each pancake. Then flip to the other side and cook for another minute.
For the chocolate dip, mix the cacao powder, melted coconut oil, and sweetener and serve with the pancakes.
Servings 8
- Amount Per Serving
- Calories 216
- % Daily Value *
- Total Fat 18g28%
- Net Carbohydrate 1g1%
- Dietary Fiber 1g4%
- Protein 6g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
First, prepare the crispy bacon. Preheat oven to 375°. Line a baking sheet with parchment paper. Lay the bacon strips out flat on the paper, leaving space so they don’t overlap. Place the tray in the oven and cook for about 15 Minutes until the bacon is browned. Remove the tray from the oven and transfer the bacon to a serving plate.
For the pancakes, first combine the coconut flour, almond flour, whey protein powder, sweetener, baking soda and cream of tartar into a bowl and mix well.
Crack the eggs in a separate bowl and add the melted coconut oil, and almond milk.. Slowly add the dry ingredients to the wet and keep mixing until well combined.
Heat a large pan greased with coconut oil. When hot, pour in the batter: you can use a piping bag for precise shapes or a regular spoon for oval pancakes.
As the pancakes are cooking, top each one with a slice of crispy bacon and cook until small bubble start to appear along the edges of each pancake. Then flip to the other side and cook for another minute.
For the chocolate dip, mix the cacao powder, melted coconut oil, and sweetener and serve with the pancakes.