About
These almond butter and jelly pancakes use our keto almond pancakes to create a sweet stack, perfect for breakfast or dessert!
The recipe for the almond pancakes can be found in our breakfast section. Please note the prep and cook time does not include the time it takes to make the pancakes.
Ingredients
- 4 teaspoon almond butter, unsalted
- 3 servings (2 pancakes) keto almond pancakes
- 2 teaspoon water
- 1 teaspoon 100% pure erythritol by now
- ½ cup raspberries, fresh, red
Instructions
- Add the raspberries to a small pan along with the water and the erythritol. Bring to a boil then simmer, mashing the raspberries with a fork as they cook. Continue to simmer for 2/3 minutes until you have a thickened and reduced jam.
- Select four pancakes and spread a teaspoon of almond butter over each.
- Divide the raspberry jelly evenly between the four pancakes.
- Stack two pancakes on top of each other so that you have two layers on each stack.
- Top the stack with the remaining pancakes to serve.
Nutrition Facts
- Servings: 2
- Calories: 513.0kcal/2146.4kJ (per serving)
- Fat: 43.4g (per serving)
- Carbs: 23.1g (per serving)
- Protein: 21.0g (per serving)
