If I’m being honest, the compote totally makes this come together. My husband and son both gobbled these up for dessert last night, so I figure it passes the non-keto test as well.
8 ounces cream cheese, room temperature
2 Tbsp sugar substitute
4 tsp vanilla extract
1/2 cup coconut flour
4 tsp baking powder
1/4 tsp ground cinnamon
Heat a non-stick griddle or skillet over medium heat.
In a mixer, combine all ingredients except for the flour and baking powder. Combine until cream cheese is almost combined. Add remaining ingredients and beat until almost smooth.
Use a 1/3 cup measure to make each pancake which will be medium-large in size. Cook as you usually would with other pancakes. Top with compote (see recipe below)
Low Carb Blueberry Compote
1.5 cups large fresh blueberries
2/3 cup water
1/4-1/3 cup sugar substitute (depending on how sweet you want it)
In a saucepan, add blueberries and water. Simmer for 30 minutes, stirring frequently. Add sweetener. Continue to simmer until the liquid is reduced into a thick sauce. Taste to be sure it is to your desired sweetness and add more sweetener, if desired.