Low Carb Pumpkin Pie Pancakes

Low Carb Pumpkin Pie Pancakes

I go back and forth with following a high fat low carb low carb lifestyle. I always feel better when I eat low carb and I always see higher amounts of weight loss then with just Plexus alone, but it can be a challenge to stick with as a wife and mom. Well, I’m back to low carb this fall and finding new ways to stick with it!

I love making pancakes on Sunday mornings for my family – there is just something about it that makes a wife and mom happy inside (well at least for me). And, we all know fall means pumpkin pice everything so I decided to take my Cream Cheese Pancake recipe and pumpkin spice it up.  These pancakes were absolutely delicious and very filling too.

Trust me these are a hit even for those not following a keto or low carb meal plan! Have you tried cream cheese pancakes yet?

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Low Carb Pumpkin Pie Pancakes - Low Carb Keto - Slender Suzie Recipe - Sue Hall Plexus Ambassador

Low Carb Pumpkin Pie Pancakes


  • Author: Sue Hall, Certified Keto Coach

Ingredients

  • 2 oz cream cheese, softened
  • 2 eggs
  • 2 teaspoons pure pumpkin puree
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger

Instructions

  1. Add all ingredients into a blender and blend thoroughly (NO LUMPS so make sure that cream cheese is very soft).
  2. Preheat your non-stick skillet to medium-low (3 on my stove top) and add a little butter to the pan.
  3. Pour just enough batter into your skillet to cover the bottom.
  4. Wait until bubbles appear and pancake appears set.
  5. Flip. Cook until done, about 1 minute.

My name is Sue and I am a Certified Ketogenic Living Coach and the founder of Slender Suzie. I teach people how to quickly turn their bodies into fat burners instead of sugar burners.  I choose to be a Ketogenic Lifestyle Expert because I want to be the change and help others take back control of their health and happiness and Pursue Better!

Chocolate Peanut Butter Fat Bombs

Chocolate Peanut Butter Fat Bombs

So no matter how well you try to follow a ketogenic way of eating, we all get hit with those times when a quick snack is a must have!  These Chocolate Peanut Butter Fat Bombs are little wonderful miracles of deliciousness. Plus they are super convenient – you can make up a big batch and keep them in the freezer (which is what I do – I make them a few dozen at a time).

Most recipes out there call for stevia – and to be honest I just do NOT like the aftertaste of that stuff. But I have discovered Swerve which I do like as a sweetener for my baked goods.

This recipe is super simple too – and for a busy mom like myself fast and easy is always welcomed in the kitchen.  I make mine the size of regular peanut butter cups but you can make your smaller sized also if you use smaller muffin tins or silicone molds.

Remember to calculate your own nutrition information in a database using the brand names of your ingredients. I recommend FatSecret. Each brand will be slightly different and nutrition information can vary and your macros will also vary if you change the size of your fat bombs as well (my calculations below are based on the size fat bombs I have made with my brand ingredients).

If you need help on how to calculating your macros on your on recipes you can let me know anytime!

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Chocolate Peanut Butter Fat Bomb Recipe - Slender Suzie - Pruvit

Chocolate Peanut Butter Fat Bombs


  • Author: Sue Hall, Certified Keto Coach

Ingredients

Chocolate Layer

  • 4 tablespoons coconut oil melted
  • 8 tablespoons natural peanut butter (peanuts & salt only)
  • 8 tablespoons unsweetened cocoa powder
  • 1/2 tsp vanilla extract
  • 1/2 tsp Swerve

Peanut Butter Layer

  • 4 tablespoons coconut oil melted
  • 8 tablespoons natural peanut butter, peanuts & salt only
  • 1/2 tsp vanilla extract
  • 1/2 tsp Swerve

Instructions

  1. Line 12 cup muffin tin with muffin papers.
  2. Combine all ingredients for chocolate layer and stir until smooth.
  3. Divide chocolate mixture into the muffin papers in your muffin tin.
  4. Freeze for approximately 10 minutes.
  5. While chocolate layer is freezing, combine all ingredients for the peanut butter layer.
  6. Remove muffin pan from freezer and divide peanut butter mixture and pour over top of chocolate layer.
  7. Return muffin pan to freezer and free until firm.
  8. Keep frozen or refrigerated until ready to eat.

My name is Sue and I am a Certified Ketogenic Living Coach and the founder of Slender Suzie. I teach people how to quickly turn their bodies into fat burners instead of sugar burners.  I choose to be a Ketogenic Lifestyle Expert because I want to be the change and help others take back control of their health and happiness and Pursue Better!