I originally made these low-carb cream cheese pancakes as a little birthday treat for myself.

I'd been searching online for a low-carb birthday cake, but most of the recipes I found used artificial sweeteners. At the time, I was avoiding them, so I kept looking and came across a simple low-carb pancake recipe instead.

Birthday pancakes? Why not? 😂

Mine didn't turn out nearly as pretty as the ones I'd seen online, but they still tasted good! I adapted the recipe by adding a little palm sugar and cinnamon because I wasn't using sugar-free syrup.

Recipe details

Makes: 4 pancakes
Prep Time: About 5 minutes
Cook Time: About 12 minutes
Net Carbs: Approximately 2g per pancake
Contains: Egg and dairy

Ingredients

• 1/4 cup cream cheese
• 2 large eggs
• 1 tsp coconut palm sugar or preferred sweetener, optional
• 1/2 tsp cinnamon, optional
• 1 tbsp butter, for cooking

Add the cream cheese, eggs, sweetener, and cinnamon to a blender. Blend until smooth.

Melt the butter in a frying pan over medium heat.

Pour approximately one-quarter of the batter into the pan for each pancake.

Cook for about 2 minutes, or until the bottom is golden and the pancake is set enough to flip.

Carefully flip and cook for approximately 1 minute on the other side.

Repeat with the remaining batter.

Serve with butter, berries, or your favorite pancake topping.

MY ORIGINAL TOPPING

Because I wasn't using artificially sweetened syrup, I added a little palm sugar and cinnamon directly to my pancake batter. Sometimes I just added a dollop of butter on top, or put a little cinnamon spread on my plate and picked up some with each bite.

Original calculated nutrition per pancake:
Approximately 122 calories | 11.2g fat | 2.3g carbohydrates | 0.3g fiber | 4.1g protein | 2g net carbs

Nutrition is an estimate based on the ingredients I originally used and will vary depending on ingredients, toppings, and serving size.

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Photo credit: Catherine McDiarmid-Watt
All rights reserved

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Shopping List:

Eggs

Cream cheese

Cinnamon

Coconut palm sugar or preferred sweetener

Butter

Optional berries/toppings

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 TODAY'S BOOK SUGGESTION:
1,001 Low-Carb Recipes: Hundreds of Delicious Recipes from Dinner to Dessert That Let You Live Your Low-Carb Lifestyle and Never Look Back
-- This tasty collection draws on the best 1,001 recipes from Dana Carpender’s bestselling books, including 500 Low-Carb Recipes, 15-Minute Low-Carb Recipes, 500 More Low-Carb Recipes, 200 Low-Carb Slow Cooker Recipes, The Low-Carb Barbeque Book, and Low-Carb Smoothies.

You’ll find delicious and varied options, including recipes for "high-carb" foods you thought you had to give up forever, such as Cinnamon Raisin Bread and Mocha Chocolate Cheesecake.

Staying on the low-carb course will be easy with choices from barbecue to slow-cooker to internationally inspired dishes.

Need a quick low-carb breakfast or lunch? This blueberry mug muffin takes about five minutes from start to finish and cooks right in the microwave.

I used ground flaxseed instead of flour, making it naturally gluten-free and nut-free. The result is a light, moist muffin that's surprisingly filling.

And yes, it really does rise right up out of the mug while it's cooking! Don't panic. 😂 It settles back down when it's finished.

I used to make this even faster by preparing several batches of the dry ingredients at once and keeping them in small containers in the fridge. Then whenever I wanted a muffin, I could grab one, add the wet ingredients and blueberries, and have lunch ready in moments.

Recipe details

Servings: 1 muffin
Prep & Cook Time: About 5 minutes
Microwave Time: 99 seconds
Net Carbs: Approximately 6.4g per muffin
Contains: Egg, coconut
Made without: Wheat, gluten, dairy, soy or nuts*

Always check individual ingredient labels if you're avoiding specific allergens.

Ingredients

Dry Ingredients

• 3 tbsp ground flaxseed
• 1/2 tsp baking powder
• 1 tsp cinnamon

Wet Ingredients

• 1 large egg
• 1 tbsp coconut oil
• 1/2 tsp vanilla
• 1 tbsp blueberries

Preparation:

Place the coconut oil in a large microwave-safe coffee mug and microwave for about 20 seconds, or until melted.

Add the ground flaxseed, baking powder, and cinnamon.

Add the egg, vanilla, and blueberries, and mix thoroughly.

Microwave for approximately 99 seconds. Microwave wattages vary, so cooking time may need to be adjusted.

Don't be alarmed if the muffin rises above the top of the mug while cooking. It should settle back down afterward. This is why I recommend using a large mug!

Let it cool briefly. The muffin should release easily from the mug.

Eat it straight from the mug or turn it out, slice it into 5 or 6 pieces, and serve with your favorite spread.

MAKE IT EVEN FASTER

I used to prepare five batches of the dry ingredients at once. I'd make one muffin immediately and store the other four dry mixtures separately in small containers in the refrigerator.

When I wanted another muffin, most of the measuring was already done. Just add the dry mixture to your mug with the wet ingredients and blueberries, and you're ready to go!

Original calculated nutrition per muffin:
434 calories | 34.3g fat | 20.6g carbohydrates | 14.2g fiber | 15.4g protein | 6.4g net carbs

Nutrition is an estimate and will vary depending on the specific ingredients and brands used.

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Photo credit: Catherine McDiarmid-Watt
All rights reserved

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Shopping List:
• Bob's Red Mill Ground Golden Flaxseed Meal
• Baking Powder, Gluten Free, Sodium Free
• Extra Select Korintje Cassia Cinnamon
• Extra Virgin Coconut Oil by Garden of Life
• Wilton Clear Vanilla

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TODAY'S BOOK SUGGESTION:
500 Low-Carb Recipes: 500 Recipes from Snacks to Dessert, That the Whole Family Will Love
-- One of the toughest challenges of any diet is having enough variety and choices to keep the dieter from losing interest. The most common reason that people abandon their diet is boredom, but 500 LOW CARB RECIPES: 500 Recipes, From Snacks to Dessert, That the Whole Family Will Love by Dana Carpender has more than enough recipes to keep even the most finicky dieter on track.

With recipes for everything, including hors d'oeuvres, snacks, breads, muffins, side dishes, entrees, cookies, cakes, and much more, this is an endless supply for creating meals for the whole family night after night. Whether everyone in the family is on a diet or not, these recipes are proven winners with adults and kids alike.

I tried out a low-carb bagel recipe given to me by JWag on the DiabetesForum.com, and I am so proud of how these turned out! And they do taste delicious with butter!

I came across this recipe on Pinterest, and kalynskitchen.com - I am in love!


So, as usual, I had to play with the recipe - of course, I made some changes. I tried it first in regular muffin pans with muffin papers - don't do it!

The muffins stick to the muffin papers and are impossible to remove. So next I tried them in large silicone muffin pans, and they popped out beautifully!

Servings: makes six large muffins
Prep Time: 10 minutes
Cook Time: 35 minutes
Net Carbs: 3.4g carbs per muffin
Potential Allergens: dairy, egg
Free of Wheat, Gluten, Soy, Sugar, Nuts, Tomato

Ingredients:
2 cups of Cheddar Cheese, shredded
1 TBSP Parmesan Cheese, grated
1/3 cup Heavy Whipping Cream
4 slices Bacon, reduced salt
6 TBSP Peppers, yellow, red, green, chopped
6 large eggs
1 tsp baking powder, gluten-free
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp paprika
1/4 tsp black pepper


Preparation:
Cut up bacon into small pieces and fry till well-cooked.

Distribute evenly in muffin cups.

Chop peppers and put 1 TBSP in each muffin cup.

Distribute the cheddar cheese in the muffin cups.

Mix eggs, cream, baking powder, and spices together. Pour into muffin cups, about 3/4 full. Stir lightly.

Sprinkle Parmesan cheese on top and bake at 350°F for 30-35 minutes, until muffins have risen and are lightly browned and set.

Nutritional Data:
Per muffin - 432g calories, 37.3g fat, 3.4 net carbs, 0.2 fiber, 21.1g protein
Estimated Glycemic Load - 1
Inflammation Factor - 0

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Photo credit: Catherine McDiarmid-Watt
All rights reserved

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Shopping List:
• Eggs
• Heavy Whipping Cream
• Red, yellow, green peppers
• Cheddar Cheese
• Comal County Bacon
• Grated Parmesan Cheese
• Baking Powder, Gluten-Free, Sodium-Free
• Garlic Powder
• Onion Powder
• Ground Black Pepper

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 TODAY'S BOOK SUGGESTION:
1,001 Low-Carb Recipes: Hundreds of Delicious Recipes from Dinner to Dessert That Let You Live Your Low-Carb Lifestyle and Never Look Back
-- This tasty collection draws on the best 1,001 recipes from Dana Carpender’s bestselling books, including 500 Low-Carb Recipes, 15-Minute Low-Carb Recipes, 500 More Low-Carb Recipes, 200 Low-Carb Slow Cooker Recipes, The Low-Carb Barbeque Book, and Low-Carb Smoothies.

You’ll find delicious and varied options, including recipes for "high-carb" foods you thought you had to give up forever, such as Cinnamon Raisin Bread and Mocha Chocolate Cheesecake.

Staying on the low-carb course will be easy with choices from barbecue to slow-cooker to internationally inspired dishes.

Click to read more

This is my own recipe that I created from experimenting with ingredients. It is gluten-free, nut-free, dairy-free, yeast-free, and clean Keto. A similar bun of regular bread may contain as much as 20 grams of carbs!

INGREDIENTS:
6 large eggs, room temperature
Flaxseed, golden - 6 tbsp seeds (makes about 1/2 cup ground)
Extra Virgin Olive Oil -1/4 cup
Monkfruit Sweetener - 4 tsp (or your favourite sweetener)
Pysllium Husk - 3 tbsp
Chia Seed - 1 tbsp
Hemp Hearts - 1 tbsp
Nutritional Yeast - 1 tbsp
Baking Powder - 1 tsp
Collagen Peptides - 1 scoop (optional)

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DIRECTIONS:
Beat the eggs with a hand mixer or immersion mixer for at least 2 minutes till frothy.

Grind the Flaxseed in a coffee grinder (or a blender on fine ground), and then put the Psyllium, Chia, and hemp together in the grinder, and grind them as well. Makes a total of 1 cup of ground ingredients.

Add rest of ingredients to the eggs, mix well.

Let sit for 5 minutes to thicken.

Spoon into a hamburger bun baking tray, or any about 4" wide baking dish or pan.

Bake for about 20-25 minutes at 375 F. Let cool in pan for 10 minutes, then move to a cooling rack.

If possible, let the buns air dry 2-3 hours before putting them in a zip-lock bag and store in the fridge or freezer.

Makes six buns.

NUTRITIONAL VALUES:

1 bun = Calories: 233.4, Fat: 17.9, Sodium: 82, Carbs: 9.8, Fiber: 5.5, Sugar: 0.3, Sugar Alcohols: 2.7, Protein: 11.8, Net Carbs: 1.6

USES:

Hamburger buns, sandwich buns, sloppy joe buns, garlic bread, toasted with your favourite toppings... even change the shape to make hot dog buns, dinner rolls, more!

THOUGHTS AND SUGGESTIONS:

My first batch, I started out with just a cup of Flaxseed meal without the rest (Sweetener, Pysllium, Chia, Hemp, Nutritional Yeast), it was OK, but more like a muffin in texture.

So I added a few other things to try to make it more bread-like, and more nutritious.

It is very dense, more like multi-grain/whole wheat bread texture than Wonderbread, but I love it. However, it's been so many years since I had regular bread, I may not be a good judge! LOL

If you can't eat the Pysllium, Chia, or Hemp, just replace it with one of the other ingredients.

I buy most of my ingredients from Bulk Barn (a bulk food store in Canada), the rest on Amazon.

I also bought the hamburger bun pan on Amazon. But if you have anything that is about 4" wide to bake in, you can use that.

I have a small coffee grinder that I grind my ingredients. I don't think it will work as well, if you don't grind these ingredients. If you don't have a grinder, just use your blender on fine ground. Some ingredients can be bought pre-ground.

Eggs beat up higher at room temperature, so that's important.

If you try my recipe, I'd love to hear how it turned out!

ENJOY!!