Keto Bacon Pancakes with Chocolate Dip
About This Recipe
If tantalizing, crispy bacon combined with fluffy, melt-in-your-mouth pancakes sounds like a dream, then our Keto Bacon Pancakes with Chocolate Dip recipe will be a pleasant reality for your taste buds. This visually stunning dish is the result of harmoniously merging several wholesome ingredients. With a base of tender, keto-friendly pancakes infused with rich bacon, and a velvety, chocolaty dip on the side, this dish is an indulgence that aligns perfectly with your ketogenic diet journey.
Creating this keto-friendly masterpiece requires more than just a knack for kitchen wizardry. It also calls for an in-depth understanding of the body's carb needs, and how to substitute traditional ingredients without compromising on flavor – something our Keto Bacon Pancakes with Chocolate Dip delivers exquisitely. Vanilla or plain whey protein, coconut and almond flour, powdered erythritol, ghee, and a remarkable blend of dairy-free milk options work together to create a pancake that's low in carbs and high in protein, making it a choice you can savor without feeling guilty. An added bonus is that you could easily refer to our keto mobile app to fine-tune or track these ingredients, ensuring that they comfortably fit in your daily macros.
The magic of Keto Bacon Pancakes with Chocolate Dip lies not just in the pancakes, but within the extravagant chocolate dip as well. The dip, composed of unsweetened cocoa powder, extra virgin coconut oil, and erythritol, serves as a bittersweet companion to the namesake pancakes. Ironically, this sweet chocolatey pool is sugar-free, so it will not cause any spikes in your glucose levels. It's the heart of this recipe, uniting sweet and savory in perfect harmony. And isn't that exactly what we want from a good breakfast plate: a symphony of contrasting flavors that leaves us looking forward to every single bite?
Ingredients
Pancakes
Chocolate Sauce
Directions
First, prepare the crispy bacon. Preheat oven to 375°. 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 bubble 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.
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