ATTENTION: I might have a new favorite way to eat my famous Pancake Cake!
As most of you know, we are obsessed with Keto Pancakes at our house. Recently I came up with the idea to use my Pancake Cake recipe from my Easy 5-Ingredient Ketogenic Diet Cookbook and bake them in one of those brownie pans that makes the individual brownies so that each one has a perfect crust around it. It worked perfectly! It makes these beautiful, individual servings of pancake bites and it also makes it super easy to include add-ins like berries, keto friendly chocolate chips or anything else you can imagine!
You’ll definitely want to make these for your next brunch or big family breakfast because each kid could get their own unique flavor!
Look how beautiful these bite sized morsels turned out! These brownie pans also make perfect little cakes, they rise up and bake nicely all the way through.
KETO RECIPE: Pancake Cake
4 tablespoons of melted butter, cooled slightly
8 ounces cream cheese, room temperature
2-4 teaspoons liquid stevia (adjust to taste)
3 teaspoons baking powder
1⁄2 cup coconut flour
2 tsp vanilla extract
Berries: Blueberries, blackberries, raspberries, diced strawberries
Keto-friendly chocolate chips or dark chocolate chunks, nuts, Choc Zero syrup
Preheat the oven to 425°F. Grease the brownie tin well.
Blend the eggs, cream cheese, coconut flour, baking powder and stevia until smooth. Add the cooled melted butter to the batter.
Pour the batter evenly into the pan.
Add Blueberries or Chocolate Chips
Bake for about 12-15 minutes, or until a paring knife stuck into comes out clean.
Place the cake on a cooling rack, and melt a few more tablespoons of butter on top if you wish.
Serve up with some Choc Zero Syrup and Butter.