Keto In The City

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My Favorite EASY Keto Mother's Day Recipes!

Jen Fisch

I know a lot of people like to go out to eat on Mother’s Day, but I don’t really love the crowds and a bunch of other people’s kids all over the place lol. For me I would rather spend Mother’s Day at home, with my daughter and sometimes we get to go to AZ to be with my parents as well. Now that my daughter is older she can cook some easy recipes, so the recipes I’m sharing here are easy enough for anyone to make, whether they spend a lot of time in the kitchen or not!

Easy Keto-Friendly Brunch Recipes:

  • White Chocolate Macadamia Pancake Cake (Instant Pot)

  • Strawberry Pancake Stack

Easy Keto-Friendly Desserts:

  • 4 Minute Strawberries & Cream Cake

  • No Bake Frozen Cupcakes

White Chocolate Macadamia Pancake Cake

If you’ve ever had a white chocolate macadamia nut cookie, then you know it’s a heavenly combination. I love breakfast for dinner, so why not breakfast for dessert? This pancake is big enough for the whole family, just cut it like a cake and serve. I use Choc Zero’s syrup. This pancake cake will serve 4 and also reheats great if you have leftovers.

White Chocolate Macadamia Pancake Cake

INGREDIENTS

  • 4 tablespoons butter or ghee

  • 4 large eggs

  • 4 ounces cream cheese, cut into cubes

  • 1 tablespoon ChocZero Vanilla Syrup (or maple)

  • ¼ cup plus 1 tablespoon coconut flour

  • ½ cup of erythritol

  • 1½ teaspoons baking powder

  • 2 teaspoons cinnamon

  • ½ cup ChocZero White Chocolate Chips

  • ¼ cup chopped macadamia nuts

  • 4 tablespoons ChocZero syrup for serving

DIRECTIONS

1. In a small microwave-safe dish, microwave 3 tablespoons of the butter for 30 seconds or until melted. Transfer to a blender or food processor and add the eggs, cream cheese, vanilla syrup, coconut flour, erythritol, baking powder, and cinnamon. Process or blend until smooth.

2. Fold in chocolate chips and macadamia nuts until just combined.

3. Use the remaining 1 tablespoon butter to grease a 7-inch round baking dish. Transfer the batter to the prepared dish. Coat a piece of foil with cooking spray and tightly cover the baking dish.

4. Pour 1 cup of water into the Instant Pot. Place a trivet with handles in the pot and place the baking dish on the trivet. Secure the lid on the pot and close the pressure-release valve. Set the pot to HIGH pressure for 15 minutes. At the end of the cooking time, use a natural release to depressurize.

5. To serve, cut the pancake cake into 4 wedges and drizzle each wedge with ChocZero syrup.

Strawberry Pancake Stack

Strawberry Pancake Stack

INGREDIENTS

  • 8 eggs

  • 6 oz cream cheese, softened

  •  2 tsp liquid Stevia (or sweetener of choice)

  • 3 tsp baking powder

  •  1/2 cup coconut flour

  •  1 tbsp vanilla extract (or lemon extract is great too!)

  •  Butter for griddle (about 4 tbsp)

  • Choc Zero Strawberry Syrup

DIRECTIONS

  1. In a food processor (or blender), process the eggs, cream cheese, sweetener, baking powder, coconut flour, and vanilla until thoroughly combined.

  2. Heat large skillet or griddle to medium-high, melt butter on the skillet and pour ¼ cup servings of batter.

  3. When pancakes set on one side, flip them and cook about a minute more until cooked through.

  4. Stack completed pancakes, alternating with sliced strawberries and whipped cream in between.

4 Minute Strawberries & Cream Cake

4 Minute Strawberries & Cream Cake

INGREDIENTS (2 servings)

  • 2 large eggs

  • 1/4 cup ChocZero syrup (vanilla)

  • 2 tablespoons melted butter or ghee

  • 2 tablespoons cream cheese, room temperature

  • 1/4 cup almond flour

  • 4 strawberries, hulled and cut into chunks

  • 1/4 cup sugar free whipped cream

DIRECTIONS

  1. In a blender, blend the eggs, vanilla syrup, melted butter/ghee, and cream cheese until well mixed. Scrape the mixture into a 2 small ramekins or 1 larger sized ramekin. You could also use a microwave safe mug.

  2. Stir in the almond flour, then stir in strawberries.

  3. Microwave the batter on high for 4 minutes. Let the cake cook for a minute, then top it with whipped cream.

Frozen Cupcakes

I’m all about no bake dessert options these days and this one is my new favorite and I love the crunchy bar crust! These Frozen Cupcakes take less than 5 minutes to make and can be kept in the freezer for up to 3 months. This is also such a fun recipe to involve kids in too because they can get creative and add different flavors, fruits and toppings and really make it their own. Add a little whipped cream to the top to make them look extra special.

Frozen Cupcakes Recipe

INGREDIENTS

  • 2 cartons of keto-friendly Strawberry yogurt, I used :ratio brand

  • ½ cup blueberries, diced

  • ½ cup strawberries, diced

  • ¼ sliced almonds

  • Whipped cream, optional

For the crust: 

  • 1 keto-friendly granola bar, crumbled, I used :ratio Toasted Almond

  • 2 tbsp almond butter

DIRECTIONS

  1. Heat almond butter in microwave for 30 seconds or until melted

  2. Pour it over the crumbled Toasted Almond :ratio KETO* Friendly Crunchy Bar

  3. Put 1 ½ tbsp of the mixture into 6 lined muffin cups and press it into the bottom

  4. Spoon in ¼ cup of Strawberry :ratio KETO* Friendly Dairy Snack into each muffin cup

  5. Mix together diced strawberries, blueberries and sliced almonds, then add equal amounts into each muffin cup, about 2 tbsp per 

  6. Cover muffin tin with plastic and freeze overnight

  7. When ready to serve, top with whipped cream!