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Keto Chocolate Pancakes

Name: Keto Chocolate Pancakes
Prep time: 10 min
Total time: 20 min
Cuisine: Breakfast, Diabetes-Friendly Recipes, Valentine's Day
Ingredients: 2 eggs; ¼ cup unsweetened almond milk; 3 tablespoons Splenda® Keto Sweetener; ⅛ teaspoon kosher salt; 1 teaspoon coconut oil, melted; 1 cup superfine almond flour; 3 tablespoons unsweetened cocoa powder; ½ teaspoon baking soda; 1 teaspoon lemon juice

Makes 10 pancakes Calories 190 Prep Time 10 minutes Total Time 20 minutes Made with Splenda® Keto Sweetener

Ingredients

2 eggs

¼ cup unsweetened almond milk

3 tablespoons Splenda® Keto Sweetener

⅛ teaspoon kosher salt

1 teaspoon coconut oil, melted

1 cup superfine almond flour

3 tablespoons unsweetened cocoa powder

½ teaspoon baking soda

1 teaspoon lemon juice

Nutrition Info Per Serving

Serving Size: 2 pancakes

Calories	190
Total Fat	16g
Saturated Fat	2g
Cholesterol	75mg
Sodium	210mg
Total Carbs	14g
Dietary Fiber	2g
Sugars	2g
Added Sugars	0g
Protein	8g
Contains 7g Erythritol

Instructions

In a medium bowl, beat eggs with a fork for 1 minute. Whisk in milk, Splenda Keto Sweetener, salt, and oil.
Sprinkle almond flour, cocoa powder, and baking soda on top of wet ingredients. Stir ingredients together until well incorporated, scraping down the sides of the bowl as you go. Squeeze or pour lemon juice over the top and fold it in.
Spray a pancake griddle with nonstick cooking spray and heat to medium. Scoop batter by spoonfuls onto griddle. Cook until bubbles form on the uncooked side of the pancake and the edges are dry (about 3-5 minutes). Flip and cook the other side. Repeat with the remaining batter.
Serve immediately and enjoy!