Cheesecake Pancakes

These tasted for all the world like cheesecake. The husband could not stop raving about them! They have a good texture for not having wheat flour in them, but as all pancakes not made with wheat flour, don't expect them to be identical to regular pancakes texture-wise.

Cheesecake Pancakes

1 -8 oz. brick Cream Cheese, full fat, softened
3 eggs, room temperature
1 t vanilla extract
1/4 C Whey Protein Powder, plain
2 T coconut flour
1 packet Splenda, or other sweetener proportionally measured to equal 2 t sugar
1/2 t baking powder
Coconut oil for cooking (or other oil of your choosing)


Cream the softened cream cheese with an electric hand blender. Add eggs, one at a time, until each is incorporated into the cream cheese. Add vanilla, mix, then add dry ingredients, mixing until well blended. Ladle onto griddle or pan, heated to a medium temperature, by a scant 1/4 C each pancake, spreading the batter out a bit after pouring. Flip when the edges start looking less glossy. When done, serve with your choice of toppings. Makes 16 small to medium pancakes.

If using vanilla flavored whey protein powder, omit vanilla extract.

Here is the macro breakdown, for half the recipe, or eight pancakes:

LCHF Shopping At ALDI

Here in America where the economy is sucking for air and the job market is incredibly stagnant, what was once the Middle Class are now the working poor or those left jobless and in utter poverty. We are all pretty much in the same boat here, and stretching a dollar is a necessity so we can afford to pay our bills and eat.

I am fortunate to have a job, though things are always tight money-wise. One way I save money is shopping at Aldi. They describe themselves as "a discount grocery chain that operates over 1,200 stores in 32 states," although they are based in Germany and have stores in the UK, Denmark, France, the Benelux countries, the Iberian peninsula, Poland, Hungary, Switzerland, Australia, Austria, Slovenia and, of course, Germany. The Aldi Company also owns Trader Joe's. I have found that Aldi is my go-to store, not only because of the values I can find there, but because they carry some much better products than what I can find at my local big chain grocery, and so many things that fit in very well with my family's LCHF lifestyle!

I had to go there after work today to pick up some items to make the best Keto pizza known to man (see this post), and found other bargains along the way. Here, let me share you some of the items I purchased:

  1. Pork Rinds, 99¢ per bag - My son and I love these for a snack on occasion, to dip or to eat just as they are. I love how they have highlighted "Og TOTAL CARBS" in a red banner on the front of the package!

  2. Shredded Mozzarella, 4 cup bag, $3.29 - I usually shred my own, but lack of time this evening necessitates me buying the pre-shredded. Yes, I know it is coated with non-clumping agents. I'll deal with it tonight for the time-saving factor.

  3. Pepperoni, 7 oz. bag, $1.99 - Mmm. For the pizza, with enough left over for a lunch for me tomorrow.

  4. Heavy Whipping Cream, 1 pint, $1.99 - This is the only cream I can find in my area which does not contain skim milk, which I guess the other stores use to save money on their end, passing on no savings to the consumer and jacking up the carbs in the cream. It does contain Carrageenan, but so does every other cream in stores around here. I really need my own cow.

  5. Grass Fed Ground Beef (!!!), 1 pound, $4.49 - My Aldi doesn't always have this, but when they do I pick up a pound or two.

  6. Spicy Brown Mustard, 12 oz., 99¢ - I love mustard. I also picked up a bottle of Dijon, same size and price.

  7. Dry Roasted Macadamia Nuts with Sea Salt, 6.5 oz., $4.99 - This is dirt cheap for these wonderful, fatty nuts. And Sea Salt? Bonus!

  8. Tomato Paste, 6 oz., 39¢ - Again, for the pizza. I mix herbs and spices in with it for the pizza sauce. Oh! I also got large jars of seasonings (Basil and Oregano) today as well (not pictured) for 99¢ each!

  9. Sausage, 1 pound, $2.49 - Pizza topping, with enough left over to freeze for the next time I make pizza. All natural, no fillers or preservatives.

10. Pitted Whole Black Olives, 6 oz., 99¢ - Pizza topping once again, and also enough to freeze for the next pizza.

11. Mini Food Chopper, $7.99 - My food processor recently died after serving a long and productive life. This little baby won't replace that (and I can't afford to replace the food processor yet), but it will help me on some minor prep tasks for all kinds of things. Tonight it will chop the black olives, and perhaps some onion.

So, there you have it...living the good life the LCHF way, on the cheap. I have not been compensated in any way from Aldi for my endorsement of their store or products, by the way. I just wanted to share that this way of life doesn't have to break the bank. Shopping at a discount grocery store allows me to have my pizza and eat it, too, and have some money to spare.

Last, but certainly not least, my gorgeous eldest daughter, who lost 80 pounds in 9 months on low carb, has started her own LCHF blog! Do me a favor and please visit and say hello!

The Big Fat Skinny


Keto Pancakes

I actually created this recipe before I went Keto, but the macronutrient profile decidedly puts them into ketogenic diet territory. I made them again this morning and thought I would share. They are pretty yummy, and very filling. I like to make these cinnamon-y, but feel free to omit the cinnamon and sweetener from the recipe as it will not change the texture a bit.

Keto Pancakes

1 -8 oz. brick Cream Cheese, full fat, softened
4 eggs
1/2 t vanilla
2 T coconut flour
1 t Splenda, or other sweetener proportionally measured to equal 1 t sugar
1/2 t cinnamon
1 t baking soda
2 to 3 T coconut oil for cooking (or other oil of your choosing)

Directions

Cream the softened cream cheese with a hand blender. Add eggs, one at a time, until each is incorporated into the cream cheese. Add vanilla, then add dry ingredients, mixing until well blended. Ladle onto griddle or pan when your oil is heated, set on medium-low to medium temperature, by 1/8 C or so each pancake, spreading the batter out a bit after pouring. Flip when the edges look cooked. When done serve with your choice of toppings (I used sugar free pancake syrup on the ones in the photo. I also topped them with butter for more fatty goodness!). Makes approximately 18 smallish pancakes.


I added the coconut oil (2 T) into the counts here as these pancakes absorb the oil you cook them in. Serves three people, six pancakes each.