Protein 5 grams
Fat 10 grams
Net Carbs 1 gram
1 cup almond flour
1/3 coconut flour
1/4 cup Swerve, Granular
2 teaspoons cinnamon
1 teaspoon cream of tartar
3/4 teaspoon baking soda
1/4 teaspoon salt
4 large eggs
2/3 cup unsweetened almond milk
1/4 cup butter, melted
1/2 teaspoon vanilla extract
2 teaspoons Swerve, Confectioner’s
1/2 teaspoon cinnamon
Whisk together almond flour, coconut flour, Swerve, cinnamon, cream of tartar, baking soda and salt. Stir in eggs, almond milk, melted butter and vanilla extract until well combined.
Grease a skillet and preheat it. Use about 1/4 cup of batter for each pancake and spread into 4 inch circles. Cook until bubbles begin to appear on top, and bottom is set and golden brown, about 2-3 minutes.
Gently flip and continue to cook until the second side is golden brown.
Combine cinnamon and Confectioner’s Swerve and sprinkle on pancakes before serving.
Serve with sugar free maple syrup.