4 oz cream cheese,
4 eggs,
1 tsp vanilla extract,
1-2 tbsp erythritol sweetener.
1/4 cup coconut flour,
1/2 tsp baking powder,
salt
Blend all the ingredients. Cook the batter on a greased griddle, Drizzle with sugar-free syrup and butter.
Mushrooms,
8 oz cream cheese,
1/4 cup grated Parmesan cheese,
2 cloves garlic,
2 tbsp parsley,
Salt and pepper
Preheat oven to 375°F (190°C). Fill mushrooms caps with softened cream cheese, Parmesan cheese, the garlic,minced cloves, and parsley and a quick bake in the oven.
8 oz cream cheese,
1/2 cup coconut oil,
1/4 cup unsweetened cocoa powder,
1/4 cup powdered erythritol,
1 tsp vanilla extract
Mix all ingredients. Put the mixture into silicone molds or a lined tray. Freeze until solid, Enjoy it.