Tired of the same old keto breakfast? It’s time to break out your Instant Pot and revolutionize your morning routine! These aren’t your typical stovetop pancakes; they’re incredibly fluffy, moist, and cake-like, cooked to perfection under pressure. Infused with vanilla and topped with a dreamy strawberry cream, this recipe delivers a decadent, low-carb breakfast experience without the fuss. Get ready to press a button and enjoy the fluffiest pancakes you’ve ever had!
Ingredients
• For the Keto Pancakes
• 1 cup (226g) cream cheese, softened
• ¼ cup (30g) coconut flour
• 2 tbsp (28g) butter, melted
• 5 large eggs, room temperature
• ½ tbsp (4g) psyllium husk powder
• 1 tsp (5ml) vanilla extract
• ¼ tsp salt
• For the Strawberry Cream Topping
• 1 cup (240ml) heavy whipping cream, whipped
• ½ tsp (2.5ml) strawberry extract
• ½ tsp stevia powder, or to taste
Instructions
1. Directions
2. In a large mixing bowl, whisk together the coconut flour, psyllium husk powder, and salt.
3. Add the eggs to the dry . Using an electric mixer, beat on medium speed for 3 minutes until the mixture is light and airy.
4. Add the softened cream cheese, melted butter, and vanilla extract to the bowl. Continue to beat until the batter is smooth and fully combined. Set aside.
5. Thoroughly grease the inner stainless steel pot of your Instant Pot with cooking spray or butter.
6. Pour approximately one-third of the pancake batter directly into the greased inner pot, spreading it into an even layer.
7. Secure the lid, set the steam release handle to the ‘Sealing’ position, and press the ‘Manual’ or ‘Pressure Cook’ button. Set the timer for 3 minutes on ‘High’ pressure.
8. Once the cooking cycle is complete, perform a quick pressure release by carefully turning the handle to ‘Venting’. Once the pin drops, open the lid and gently transfer the large pancake to a plate.
9. Repeat the process twice more with the remaining batter, greasing the pot between each pancake.
10. While the last pancake cooks, prepare the topping. In a separate bowl, combine the whipped cream, strawberry extract, and stevia powder. Mix until just combined.
11. Serve the pancakes warm, topped with a generous dollop of the strawberry cream. Enjoy!
Nutritional Information
• Serving Size: 1 Large Pancake with Topping
• Calories: 618
• Total Fat: 156.3g
• Net Carbs: 6.7g
• Fiber: 4g
• Protein: 18.6g
Pro Tips
• Pro-Tips for Perfect Pancakes
• Use room temperature , especially the cream cheese and eggs, to ensure a smooth, lump-free batter.
• For easier removal, you can create a foil sling. Fold a long piece of aluminum foil and place it in the pot before adding the batter, leaving the ‘handles’ sticking up.
• Do not overmix the batter after adding the coconut flour. Mix just until combined to keep the pancakes light and fluffy.
• Feel free to customize your topping with fresh berries, a sprinkle of cinnamon, or a drizzle of your favorite sugar-free syrup.
• The psyllium husk powder is crucial for structure and a bread-like texture; do not omit it for best results.
FAQ
Q: Can I make these keto pancakes on the stovetop
A: This recipe is specifically developed for the high-pressure, moist environment of an Instant Pot, which creates their unique cake-like texture. We do not recommend cooking this batter on a stovetop as it will not produce the same fluffy results.
Q: Is the psyllium husk powder necessary for this recipe
A: Yes, the psyllium husk powder is crucial. It provides essential structure and a bread-like texture to the pancakes, ensuring they are not too dense. For the best outcome, do not omit this ingredient.
Q: Can I substitute almond flour for coconut flour
A: We advise against substituting the flour. Coconut flour is highly absorbent and this recipe’s liquid ratios are balanced specifically for it. Using almond flour would require significant adjustments and may result in a different texture.
Q: How do I get the large pancake out of the Instant Pot easily
A: For easier removal, you can create a foil sling. Fold a long piece of aluminum foil, place it in the pot before adding the batter, and leave the ends sticking up like handles to lift the pancake out.
