Titanium Cookware Collection

*Call for Consultation: 480-888-6321
*FREE SHIPPING on orders over $600.00
(within the contiguous US)
Free Shipping. Easy Returns. Every Day.
Search  Shopping Cart
 

Keto Breakfast Cake

April 4th, 2019 01:00:00 pm

I pre-ordered Dr. Mercola’s Keto Fast book.  I don’t diet as a rule, but thought it would be interesting to do a Keto Fast to give my body some solid healing time. Did you know you expell 85% of your energy digesting food?  Anyway, to get in the spirit of things while I wait for the book- hence motivation, I decided to make some Keto Breakfast Cakes today. I had an abundance of eggs on hand because the girls (our chickens) although ancient in chicken years, felt the onset of Spring and decided to start laying like crazy. With all of these eggs on hand, what better project than some Keto cakes essentially made from eggs and pumpkin? I can’t say the photos are super exciting, but the highlight is this amazing grill pan or pancake sheet. It is so functional for so many of my evening meal preparations, but is highlighted here as an excellent Keto Cake cooker, and you don’t need to oil it. These cakes are super thin (the batter is super thin) so I would imagine on another cooking surface it would be a challenge to keep them from sticking. Not so with the Titanium Grill Pan. Pour it straight onto the hot surface, brown evenly, flip and you’re done.  This sheet pan is one of my favorites in my Titanium Cookware Collection.

 

So let’s dig into this fun recipe… note that the pumpkin puree replaces the grain flour. So they do taste pumpkin-ish. But we like pumpkin so that’s not a bad thing. Some of these spices have been sitting dormant since the Fall – Thanksgiving cooking fest, so it was fun to bring them out and make the house smell like the holidays a bit.

INGREDIENTS:

  • 6 eggs
  • 1 cup pumpkin puree (preferably organic)
  • 3 Tbl butter melted
  • 2 tsp vanilla extract
  • 3 Tbl lucuma powder
  • 3/4 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp ground allspice
  • 1/8 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 1/8 tsp sea salt
  • 1/2 tsp baking soda
  • 1/3 cup chopped pecans (optional)

 

Whisk the eggs in a large mixing bowl. Blend in the pumpkin, vanilla and lucuma powder. Add the spices and the melted butter. Stir in the chopped pecans. Blend thoroughly. 

The batter will be a bit runny so you will need a ladle. Pre-heat your Titanium Baking Sheet across two burners... getting in really hot. See the Baking Sheet here. Now ladle 3-4 inch diameter pancakes onto the hot grill, no oil needed. You will see them begin to bubble. Flip and carry on!

Enjoy these plain or with more butter. Or, add some whipped coconut cream for additional sweetness, without the carbs. 

 

My husband liked them enough to want to pack three of them in his lunch for an afternoon snack. He is always willing to try the new and unusual, and these Keto Cakes got his mark of approval. He made sure to point out that he didn’t like them BETTER THAN my traditional pancakes, but that he did like them and would like to have them again. So that is encouraging.

Keto Breakfast Cake

We hope you enjoy the Keto Breakfast Cake. It's unique for sure, but we really enjoy it as a change of pace.

 

 

Return to Blog

 
 
 
 

©2012-2019 Titanium Cookware Collection

 

Return to Top