⅔ cup macadamia flour
60g cream cheese
2 eggs
1 tsp vanilla essence
1 tsp baking powder
2 tbls filtered water
2 sticks xylitol sweetner


Weigh out the cream cheese and leave it to get to room temperature together with the egg and water in the blender. Blend for a few minutes after these ingredients have reached room temperature and then add the rest of the ingredients. Blend well to combine. Let the mixture stand for five minutes. Drop tablespoons of batter into a good quality heavy bottom pan that has been sprayed with Spray ‘n Cook. When bubbles appear on the top of the crumpets, they are ready to turn. Brown on the other side and remove. Continue until the batter is finished spraying the pan in between each batch. Serve with double thick cream, blueberries, a little xylitol syrup or any toppings of choice.

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