The kids and I were craving pancakes and syrup, so we had fun making low carb pancakes with berry syrup and whip cream. Since we live in Tokyo, we sourced keto friendly products at our local Hanamasa supermarket and Amazon.co.jp. These hit the spot! Four 7 cm (about three inches) with two tablespoons of berry syrup and two tablespoons of whip cream is approximately 2 carbs, 30 fat, and 2.5 protein.
If you prefer to eat out, you can find some low carb keto options at all these restaurants. However, if you want 100% gluten free and to know exactly what is being used in your food best to cook at home.
Low Carb Pancakes with Berry Syrup and Whip Cream (Japanese Keto Friendly Ingredients)
Low Carb Pancakes – Makes about 12 pancakes. I mix all wet/moist ingredients in my blender first, then add dry ingredients. I also use butter in my griddle when cooking. Total macro for this recipe with butter for grilling is approximately 5.5 carbs, 13 protein and 190 fats.
- 2 cup almond flour (not necessary but I run through my food processor to make a bit finer) brands I buy on Amazon
- 2-3 tbsp Erythritol (my kids preferred 3-4)
- 1 tsp baking soda
- 3 large Egg
- 60 grams of cream cheese
- 1/2 cup water
- 1/2 cup Avocado oil (or any neutral tasting oil that is liquid at room temperature)
- 1 1/2 tsp Vanilla extract (optional, but recommended)
- 1/4 tsp salt (optional, but recommended)
Mixed Berry Syrup – It’s easy to source frozen berries in Japan. Any type of berries work for this recipe, although my kids love mixed berries. This recipe will make enough for many meals. Also great on toast, ice cream and other treats. Super easy to make. Bring the frozen berries to a boil with water. Once boiling add sugar. Mix and boil again stirring and smushing the berries. Once well blend stain through a fine strainer to remove seeds. Boil the fluid mixture again and add powder gelatin. Let mixture set to cool. Store in a closed jar in the fridge for up to two weeks.
- 1 bag of frozen mixed berries (our bag was 15 oz.)
- 1/2 cup of water
- 2-3 tbsp Erythritol
- 2-3 tbsp powder gelatin (blue bag in this photo is from Hanamasa)
Keto Whip Cream – This whip cream was the fat bomb. Made in 30 seconds in the blender. Mix cream, vanilla and erythritol and mix for 30 sec at high speed.
- 4 oz heavy cream
1 tbsp Erythritol
- 1 tsp vanilla extract
Low Carb Pancakes with Berry Syrup and Whip Cream (Japanese Keto Friendly Ingredients)
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