2 cups almond meal
2 tsp baking powder
4 eggs, beaten
4 Tbsp heavy whipping cream
1 cup sour cream
1 stick melted butter (1/2 cup) plus 1 Tbsp butter to grease cast iron skillet
3 Tbsp sugar substitute
1 tsp sea salt
Preheat oven to 375 F.
In a medium bowl combine the almond meal, salt and baking powder; set aside.
In a medium bowl combine the heavy cream, sour cream, and eggs. Mix until fully combined.
Add wet ingredients to the dry ones and gently stir until fully incorporated.
Next add the melted butter, and stir until mixed.
Add one tablespoon of butter to the preheated cast iron skillet, and then add the batter to the skillet.
Bake for 30 to 35 minutes.
Serve hot, warm or room temperature.
Yields 10
2 tsp baking powder
4 eggs, beaten
4 Tbsp heavy whipping cream
1 cup sour cream
1 stick melted butter (1/2 cup) plus 1 Tbsp butter to grease cast iron skillet
3 Tbsp sugar substitute
1 tsp sea salt
Preheat oven to 375 F.
In a medium bowl combine the almond meal, salt and baking powder; set aside.
In a medium bowl combine the heavy cream, sour cream, and eggs. Mix until fully combined.
Add wet ingredients to the dry ones and gently stir until fully incorporated.
Next add the melted butter, and stir until mixed.
Add one tablespoon of butter to the preheated cast iron skillet, and then add the batter to the skillet.
Bake for 30 to 35 minutes.
Serve hot, warm or room temperature.
Yields 10
