120g cream cheese room temperature
2 tsps vanilla extract
4 eggs room temperature
1 tbls erythritol sweetener
2 tsps baking powder
4 tbls coconut flour


Put the wet ingredients and the sweetener into a blender and blend until well combined. If the cream cheese is not soft enough, place it in the microwave for a few seconds. Add the baking powder and coconut flour and blend again until well mixed. Immediately pour the mixture into a glass mixing bowl and let the batter rest for a few minutes to thicken. Drop spoonfuls of batter into a good non stick pan. When the crumpets look set, turn them gently with a small egg lifter or a stainless steel spatula to brown on the other side.

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