3 Healthy Keto Recipes
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With the help of our Flourish Ambassadors, we put together 3 DELICIOUS recipes with our Keto Blueberry Pancake & Waffle Mix!
Now, I know what you're thinking: "Isn't it just a pancake mix?"
Think again 😉
Check out these 3 recipes from our community to see just how much fun you can have baking with our Keto Blueberry mix:
Blueberry Lemon Coffee Cake
Blueberry Protein Donuts
Blueberry Keto Cannolis
1 bag Flourish Keto Blueberry Protein Pancake & Waffle Mix
1/4 cup stevia
2 tsp baking powder
sprinkle of salt
1/3 cup unsweetened almond milk
1 tbsp olive oil
1/4 cup unsweetened apple sauce
1 large egg
6 tbsp egg whites (or 2 more large eggs)
1 tsp vanilla extract
3/4 cup frozen blueberries
zest of 1 lemon
1 tbsp lemon juice
1/3 cup light brown sugar
1/4 cup flour
3 tbsp room temp butter
squirt of lemon juice
Preheat oven to 350°F
Combine all dry ingredients
Fold in wet ingredients, lemon zest & blueberries
Line a 8x4 inch baking tin with parchment paper & pour in batter
Use hands to combine ingredients for crumble topping (ensures proper texture)
Bake for 40 mins or until toothpick comes out clean
Enjoy!!
Flourish Pancakes, Recipe created by @amystewartfitness
1 cup of Flourish Keto Blueberry Protein Pancake & Waffle Mix
1/4 cup of water
1 egg
Handful of blueberries
3 tbsp of icing sugar
2 tbsp cold water
Handful of blueberries
Preheat oven to 400°F
Combine dry ingredients and egg in a mixing bowl
Add water slowly while mixing
Pour batter into donut baking pan
Bake for 17 minutes
For the drizzle, add sugar to a pot with cold water and blueberries. Let sit on medium heat and stir.
Calories: 250
Protein: 12g
Total Fat: 12g
Carbohydrates: 12g
Recipe created by @wegothungry
2 cups Flourish Keto Pancakes & Waffle Mix
1/2 tablespoon granulated sugar (replace with stevia for Keto diet)
1/8 teaspoon kosher salt
1 tablespoon unsalted butter, cut into small pieces
1 egg yolk
1 tablespoon dry white wine 8 cups avocado oil (fry the shells in oil)
2 cups ricotta cheese
3/4 cup powdered sugar
1 teaspoon ground cinnamon
Pistachios (dip each end after filling)
Mix dry ingredients in a food processor
Pulse in butter
Add white wine and egg and pulse till mixtures starts to form
Heat 8 cups of oil in pot on med-high
Roll dough out on a floured surface (Almond flour for keto) you’ll want it thin, about 1/8 of an inch
Cut into rounds (about 5 inches in diameter)
Wrap the cannolis. You can make these from wooden dowels from a hardware store) Cover the dowels aluminum foil. Wrap rounds around and press ends together to mould the shell together to avoid coming apart while frying
Fry in preheated oil until golden brown and crisp, about 1 – 2 minutes
Let cannolis slightly cool. Remove cannoli shells carefully and set on paper towels.
For the cannoli filling, mix ricotta, powder sugar (stevia for Keto) vanilla and cinnamon and mix until fully combined.
Let shells cool completely then fill with cannoli filling.
Chop pistachios into fine chunks
Dip each cannoli end into the pistachios
Plate and dust with powdered sugar (optional) serve immediately for best results!