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EASY Low Carb BBQ BRUNCH! – KETO Barbecue Breakfast Recipe

This delicious and easy keto breakfast combines a fluffy and savory “cornbread” johnnycake with either pulled pork or brisket, topped with a little crunchy cabbage and a fresh sunny-side up egg. Drizzled with your favorite sugar-free barbecue sauce and a little sour cream, this low carb breakfast dish is as impressive as it is tasty! Use your favorite low carb and gluten-free pancake recipe for the cornbread-flavored hoecake, or use my version below. Enjoy!

#ketobrunch #ketobreakfast #ketoBBQ

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LOW CARB “CORNBREAD” HOECAKES
by Highfalutin’ Low Carb

Ingredients

2/3 cup almond flour
1/2 teaspoon baking powder
1 egg
3 tablespoon almond milk
2 tablespoon butter or bacon fat
10 drops cornbread flavoring (optional)

1. Sift the dry ingredients together in a medium bowl.

2. Add the bacon fat and liquid ingredients to the dry ingredients and whisk to combine. Set aside for 5 minutes for the baking powder to activate.

3. Heat a nonstick skillet or griddle over medium heat. Add a little fat to the pan, and spoon half the batter into the center. Spread evenly to create a 6″ circle of batter. Cook 2-3 minutes or until bubbles form on the top of the batter. Flip and cook for 2 more minutes. (Only flip once to maintain the light texture.)

Makes 2 large 6″ hoecakes.

Nutrition (per hoecake)

Calories: 360
Fat: 36g
Protein: 11g
Total Carbs: 8g
Fiber: 4g
Net Carbs: 4g

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PRODUCTS USED IN THIS VIDEO

OOOFlavors Cornbread Flavoring:
Ketogenic Diet On A Budget Cookbook:
ProTeak Cutting Board:
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Music by Epidemic Sound

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