Ingredients:

  • 2 oz (60g) full-fat cream cheese, softened
  • 2 large eggs
  • 1/2 cup (50g) superfine almond flour
  • 1/2 tsp cinnamon
  • 1 tsp stevia or monk fruit sweetener

Instructions:

  1. Place the softened cream cheese, eggs, and almond flour into a high-speed blender. Pulse on high for 30 seconds until the batter is completely smooth and aerated.
  2. Allow the batter to rest for 2 minutes to let the almond flour hydrate for a more cohesive texture.
  3. Heat a non-stick skillet over medium-low heat and lightly grease with butter or coconut oil. Pour small rounds (about 2-3 tablespoons each) onto the pan.
  4. Cook until small bubbles form on the edges and the surface has a matte finish. Gently slide a thin spatula under the pancake and flip in one decisive motion.
  5. Cook for another 1-2 minutes until the underside is golden brown. Remove from heat and let rest for 60 seconds before serving.