- 2 Tbsp butter melted
- 1/3 cup nut or seed flour
- 1 Tbsp parmesan cheese
- 2 scoops MCT powder optional
- 2 tsp keto sweetener
- 2 Tbsp Creme Fraiche or Sour Cream
- 2 eggs
In a medium (about 4 cup) microwave safe bowl, melt butter in the microwave on high (30-60 seconds).
Add all ingredients to melted butter, adding eggs last.
Mix well. Should be the consistency of pancake batter.
Divide batter into two, 2 cup microwave safe bowls and set first bowl in microwave and heat on high for 2 mins. Repeat with second bowl once first is done.
Meanwhile lightly oil and preheat fry pan to medium heat.
Dump arepa cake out of glass dishes and cut each,with a serrated knife, in half.
Add add butter to each half.
Place in heated fry pan butter side down.
Add butter to tops of toasting cakes.
Toast 2-3 minutes and flip, with a spatula, and toast the other side for 2-3 minute. Should be golden brown.
Remove toasted cakes from fry pan and using serrated knife, carefully, cut in half again (these are very hot). While still hot stuff with cheese, or meat or both and serve.
These freeze really well, and are a wonderful make ahead, then quick grab and microwave (or just thaw) meal. Macros are for each Arepa
total fat 18 g
net carbs 2 g
protein 5 g