I only make breakfast on the weekends because there is just no time during the week as a working, single mom. So when I do make it, I like to make something special! The best part about the Keto WOE is that there are so many ways to tweak the things you love to fit within your macros. This morning I made cream cheese pancakes with whipped cream on top, bacon and scrambled eggs. My daughter did a happy dance when she saw the plate:) Here are the details:
I saw this Paleo Bacon at Whole Foods and despite the high price ($9.99) I decided to buy it and give it a try. It has no added sugar or nitrates and humanely raised pigs. I baked it at 425 for about 20 minutes until crispy because there is nothing I hate more than floppy bacon!
The bacon tasted great! Would I be able to tell the difference in a blind taste test?! No. But I always try to buy the best possible ingredients and respect what I put in my body so I will definitely buy it again.
This bacon only has a few ingredients: pork, sea salt, and spices (black pepper, fenugreek, nutmeg, white pepper, mace and allspice) and is free of allergens.
I love scrambled eggs, I make them a few different ways but this is my favorite right now. This is enough for 2 people and I usually have a little left over which I will reheat into a breakfast on the go or something. Some people seem to be super weirded out by reheated scrambled eggs, but I'm not!
- 6 cage-free brown eggs from Whole Foods
- Pink Himalayan Salt and pepper
- 2 TBSP of organic HWC
- TBSP or so of parsley
I whisked it all together, put a big tab of Kerrygold (I always use salted) in the skillet and then poured in the egg mixture. I cook them over medium and stir the eggs quite a bit. Then when the eggs are almost done I mix in a little more diary goodness:)
- 2 big spoonfuls of sour cream
- 1/2 a cup or so of shredded cheese
Then I turn the heat to low and mix them up and let the eggs a little longer. I prefer doing it this way versus adding the cheese and sour cream earlier in the cooking process. Then I add a little more Pink salt and pepper at the end and garnish with a little more parsley. One thing I learned from a year or so of Blue Apron is that Garnish makes everything look professional:)
CREAM CHEESE PANCAKES
Cream cheese pancakes seem to be a staple in the Keto world! This is only the 2nd time I have made them, but one thing I learned from my first attempt is to make the cream cheese pancakes smaller than you would typically make a normal pancake. It makes them much easier to flip. I based my recipe off of this one I found Googling and you can find it on my Keto Pinterest Page. I halved the recipe since there are only 2 of us and it made 6 small pancakes.
I used a food processor, you could use a blender if you have a good one but I do not. My mini food processor was the first size for the 1/2 batch.
- 2 cage-free brown eggs from Whole Foods
- 4oz of cream cheese
- 1/2 cup of Bob's Red Mill Almond Meal/Flour
- 1 TBSP of Kerrygold butter (I used salted)
- 1/2 TBSP of vanilla extract
- Dash of cinnamon
Mix it all together until smooth. Heat skillet on medium, add a TBSP of butter into the pan and pour pancakes that are about 1/3 of a cup. Cook until top is bubbled and looks well cooked and then flip. The second side barely takes any time at all to cook. That's it!
Then I topped them with whipped cream instead of syrup!
AND HERE ARE THE RESULTS!
ENJOY! Photos were originally posted on my Instagram page