- 2 eggs large, separated
- 2 oz heavy whipping cream
- 2 tsp erythritol granulated
- pinch sea salt
- 2 oz almond flour finely ground (2 oz = 1/2 cup)
- 1/4 tsp baking powder gluten free
- 1 tsp unsalted butter
- Put all ingredients in a blender. Blend until smooth.
- Let rest for 2 minutes so the bubbles can settle.
- Pour 1/4 of the batter into a hot pan greased with butter or pam spray.
- Cook for 2 minutes until golden, flip and cook 1 minute on the other side.
- Repeat with the rest of the batter.
- Serve with sugar free syrup (or any syrup of your choice) and fresh berries. (I generally just use butter on top)
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