Minutes Prep time: 30
Minutes Total time: 40
Servings: 5
Difficulty: easy
3 tablespoons lemon juice
1/2 cup confectioners erythritol sweetener
4 ounces cream cheese, softened
4 large eggs
1-1/2 teaspoons grated lemon zest
1/2 cup almond flour/meal
2 tablespoons unsalted butter
3/4 cup fresh blackberries, quartered
Reddi-wip® Zero Sugar Dairy Whipped Topping
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 75 mg | 7% |
| Carbohydrate | 21 g | 7% |
| Cholesterol | 194 mg | 65% |
| Total Fat | 23 g | 35% |
| Iron | 1 mg | 6% |
| Calories | 269 kcal | 13% |
| Sodium | 122 mg | 5% |
| Protein | 10 g | 19% |
| Saturated Fat | 10 g | 51% |
| Sugars | 3 g | 0 |
| Vitamin C | 9 mg | 15% |
Whisk together lemon juice and sweetener in small bowl until smooth. Set aside.
Beat cream cheese in a large bowl on low speed until smooth, 2 to 3 minutes. Scrape bottom and sides of bowl. Add lemon zest and almond flour; mix on low speed until just combined.
Heat one tablespoon butter in large non-stick skillet over medium heat. Once butter is melted, spoon out pancake batter, about 3 tablespoons per pancake, into skillet. Place 4 to 5 pieces of quartered blackberries on top of each low-carb pancake and cook until edges begin to set, 2 to 3 minutes. Flip pancakes and cook other side for an additional 2 minutes, then remove from skillet and keep warm. Repeat process with remaining batter, adding butter to skillet as needed.
Serve blackberry pancakes with lemon glaze, about 1 to 2 tablespoons per serving, then top with Reddi-wip®.
Blackberry Lemon Pancakes with Lemon Glaze
