pancakes – Old Keto Chow

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5 from 1 vote

Keto Chow Crepes (Savory or Sweet)

Prep Time5

Cook Time5

Total Time10

Course: Breakfast

Keyword: Amanda Balle, Eggnog, Keto Chow, Savory Chicken Soup

Servings: 13 crepes

Calories: 120kcal

Video

Author: Amanda

Ingredients

8 large eggs
1/2 cup melted unsalted butter
1 serving Keto Chow we recommend Chicken Soup Keto Chow for savory, and Eggnog Keto Chow for sweet

Instructions

Mix all ingredients with a blender. I use an immersion blender.
In a greased nonstick pan (around 10”) over medium heat, pour about 3 Tbsp of mixture into the middle and then pick up the pan and spread mixture to all sides. (See video.)
Let it cook until the edges start to lift a bit and it releases from pan when you use a spatula
Flip and let cook for another minute.

Notes

Makes about 13-15 crepes. I would grease the pan every 3-4 crepes.

Photos by Sarah DeYoung Photography

Photos by Photography by Lindsay

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By Amanda|2021-02-19T14:48:43-07:00January 14th, 2019|Categories: Recipes, Keto Chow Recipes|Tags: Keto Chow, Savory Chicken Soup, Eggnog, pancakes, recipes, crepes, amanda, Vanilla|8 Comments

No-Sugar Added Cranberry Syrup
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No-Sugar Added Cranberry Syrup

Recipes, Keto Chow Recipes

No-Sugar Added Cranberry Syrup

The keto waffle recipe can be found HERE.

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No-Sugar Added Cranberry Syrup

Cranberries aren’t just for Thanksgiving. I love to use them all winter long. They are bright, beautiful, high in vitamin C and antioxidants and of course they are lower in sugar than most fruits. This recipe will yield enough syrup for a double batch of waffles or to save some to drizzle over your favorite keto friendly ice-cream or yogurt.

Cook Time15

Total Time15

Course: Breakfast

Keyword: Chef Taffiny Elrod, syrup

Calories: 6.2kcal

Video

Author: Taffiny Elrod

Ingredients

2 cups fresh or frozen cranberries
1 cup granulated sugar-free sweetener I used allulose
2 cups water
1 cinnamon stick

Instructions

Place all the ingredients in a medium sauce pan and bring to a boil over high heat.
Reduce heat to medium and simmer the sauce until the cranberries burst and the sauce begins to thicken. This should take about 5- 10 minutes.
When the sauce is cooked remove the cinnamon stick and allow it to cool slightly.
Pour the sauce into a fine sieve placed over a mixing bowl and push it through with a spatula or the back of a large spoon. Continue working until all you have left in the strainer is skin and pulp and all the liquid is in the bowl.
You should have a ruby red, glossy syrup.