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Recipe originally shared by my friend Kyndra at Peace, Love and Low Carb.
Using salty bacon with sweet pancakes may sound like an odd combination to some but I can assure you it's delicious, especially when dipped in sugar-free, keto dark chocolate sauce!
Here are even more recipes from the KetoDiet Cookbook: Double Chocolate Muffins, Turkey Patties with Cucumber Salsa, Paleo Chicken Nuggets and Essential Keto Crepes. Finally, if you want to learn more about what's inside my book and whether it's what you are looking for, there is a fantastic review of the KetoDiet Cookbook by Amy Berger at Tuit Nutrition!
Hands-on Overall
Serving size 2 pancakes + 2 tbsp chocolate sauce
Nutritional values (per 2 pancakes + 2 tbsp chocolate sauce)
Net carbs4.7 grams
Protein21.3 grams
Fat51 grams
Calories572 kcal
Calories from carbs 3%, protein 15%, fat 82%
Total carbs9 gramsFiber4.3 gramsSugars2.4 gramsSaturated fat28.6 gramsSodium503 mg(22% RDA)Magnesium82 mg(21% RDA)Potassium507 mg(25% EMR)
Ingredients (makes 4 servings)
Pancakes:
Chocolate dip:
Instructions
- First, prepare the crispy bacon. Preheat the oven to 190 °C/ 375 °F (fan assisted), or 210 °C/ 410 °F (conventional). Line a baking sheet with parchment paper. Lay the bacon strips out flat on the paper, leaving space so they don’t overlap. Place the tray in the oven and cook for about 10 to 15 minutes until the bacon is browned.
- Remove the tray from the oven and transfer the bacon to a serving plate.
- For the pancakes, first combine the coconut flour, almond flour, whey protein powder, erythritol, baking soda, and cream of tartar into a bowl and mix well.
- Crack the eggs in a separate bowl and add the melted coconut oil, almond milk, and liquid stevia. Slowly add the dry ingredients to the wet and keep mixing until well combined.
- Heat a large pan greased with coconut oil. When hot, pour in the batter: you can use a piping bag for precise shapes or a regular spoon for oval pancakes.
- As the pancakes are cooking, top each one with a slice of crispy bacon and cook until small bubbles start to appear along the edges of each pancake.
- Then flip to the other side and cook for another minute. For the chocolate dip, mix the cacao powder, melted coconut oil, and erythritol and serve with the pancakes.
- To store, refrigerate for up to 4 days. The chocolate sauce will solidify and you can melt it by gently reheating in a microwave oven.
Crispy Bacon Pancakes
Ingredients (makes 4 servings)
Pancakes:
- 8 slices of thinly-cut bacon (120 g/ 4.2 oz)
- 1/4 cup coconut flour (30 g/ 1.1 oz)
- 3/4 cup almond flour (75 g/ 2.6 oz)
- 1/4 cup whey protein or egg white protein powder or collagen (25 g/ 0.9 oz)
- 1/4 cup Erythritol or Swerve, powdered (40 g/ 1.4 oz)
- 1/2 tsp baking soda
- 1 tsp cream of tartar
- 4 large pastured eggs
- 1/4 cup virgin coconut oil, ghee or butter, melted plus more for frying (60 ml/ 2 fl oz)
- 1/2 cup unsweetened almond milk (120 ml/ 4 fl oz) - or use 1/4 cup coconut milk plus 1/4 cup water
- 10 to 15 drops liquid stevia
Chocolate dip:
- 2 tbsp raw cacao powder or Dutch process cocoa powder (10 g/ 0.4 oz)
- 1/4 cup virgin coconut oil (60 ml/ 2 fl oz)
- 2 tbsp powdered Erythritol or Swerve (20 g/0.7 oz)
Instructions
- First, prepare the crispy bacon. Preheat the oven to 190 °C/ 375 °F (fan assisted), or 210 °C/ 410 °F (conventional). Line a baking sheet with parchment paper. Lay the bacon strips out flat on the paper, leaving space so they don’t overlap. Place the tray in the oven and cook for about 10 to 15 minutes until the bacon is browned.
- Remove the tray from the oven and transfer the bacon to a serving plate.
- For the pancakes, first combine the coconut flour, almond flour, whey protein powder, erythritol, baking soda, and cream of tartar into a bowl and mix well.
- Crack the eggs in a separate bowl and add the melted coconut oil, almond milk, and liquid stevia. Slowly add the dry ingredients to the wet and keep mixing until well combined.
- Heat a large pan greased with coconut oil. When hot, pour in the batter: you can use a piping bag for precise shapes or a regular spoon for oval pancakes.
- As the pancakes are cooking, top each one with a slice of crispy bacon and cook until small bubbles start to appear along the edges of each pancake.
- Then flip to the other side and cook for another minute. For the chocolate dip, mix the cacao powder, melted coconut oil, and erythritol and serve with the pancakes.
- To store, refrigerate for up to 4 days. The chocolate sauce will solidify and you can melt it by gently reheating in a microwave oven.
Nutrition (per 2 pancakes + 2 tbsp chocolate sauce)
Calories572kcal
Net Carbs4.7g
Carbohydrates9g
Protein21.3g
Fat51g
Saturated Fat28.6g
Fiber4.3g
Sugar2.4g
Sodium503mg
Magnesium82mg
Potassium507mg
Detailed nutritional breakdown (per 2 pancakes + 2 tbsp chocolate sauce)
| Total per 2 pancakes + 2 tbsp chocolate sauce |
| 4.7 g | 21.3 g | 51 g | 572 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0.4 g | 6.3 g | 4.8 g | 72 kcal |
| Bacon, streaky (high fat content), organic |
| 0 g | 4.1 g | 7.5 g | 84 kcal |
| Coconut flour, organic |
| 0.8 g | 1.3 g | 1.1 g | 28 kcal |
| Almond flour (blanched ground almonds, almond meal) |
| 1.6 g | 4 g | 9.8 g | 111 kcal |
| Whey protein powder (protein isolate, Jay Robb) |
| 0.2 g | 4.9 g | 0 g | 21 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.5 g | 0 g | 0 g | 2 kcal |
| Stevia extract (SweetLeaf or NuNaturals, natural low-carb sweetener) |
| 0 g | 0 g | 0 g | 0 kcal |
| Coconut oil, extra virgin |
| 0 g | 0 g | 13.5 g | 122 kcal |
| Almond milk natural (unsweetened) |
| 0.1 g | 0.2 g | 0.4 g | 4 kcal |
| Baking soda, raising agent (bicarbonate of soda) |
| 0 g | 0 g | 0 g | 0 kcal |
| Cream of tartar, raising agent |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Coconut oil, extra virgin |
| 0 g | 0 g | 13.5 g | 122 kcal |
| Cocoa powder, raw (cacao) |
| 0.6 g | 0.5 g | 0.4 g | 6 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.3 g | 0 g | 0 g | 1 kcal |
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