Carrot pancake keto cake

Recipe for carrot pancakes, which can be served as a separate dish and prepared as cake layers. Rich in vitamins, protein and fats, these pancakes are a great breakfast or base for a sweet pancake cake.

Ingredients

• ½ cup raw carrots, grated or in a blender
• 1 cup almond flour
• ¼ tea. spoon. stevia powder
• ½ tea spoon. cinnamon powder
• ¼ tea. spoon. nutmeg
• ¼ tea. spoon. ground cloves
• ¼ tea. spoon. salt
• 1 tea spoon. baking powder
• 3 pcs. chicken eggs
• ¼ glass of unsweetened almond milk

Directions

1. Combine all dry ingredients in a bowl using a hand whisk until smooth. Stir until everything is well mixed.
2. Add eggs and almond milk, beat until a batter is obtained.
3. Let the dough “rest” for at least three minutes to thicken the dough.
4. Preheat skillet over medium heat, coat with oil, or nonstick spray.
5. Place about 1/3 cup dough in the pan, repeat until the pan is covered.
6. Bake the pancakes until the top begins to bubble.
7. Turn the pancakes over and cook on the other side for about 2 minutes over medium heat.
8. Repeat this process until you have used up all the dough.
9. Serve the pancakes warm with your favorite low-carb toppings.