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Low Carb Egg-Bacon Pancakes with Mozzarella

Low Carb Egg-Bacon Pancakes with Mozzarella

Preparation steps

Put the eggs in a bowl and season with salt and pepper.

Beat the eggs until frothy and add the almonds.

Cut the mozzarella into small pieces and mix with the eggs.

Heat some olive oil in the pan and use the batter to make pancakes.

Fry the bacon in the pan until crispy and serve with the eggs.


Preparation time
15 Minutes
Number of portions
2
Degree of flatness
2 / 5
Allergens
Almonds, Nuts, Lactose, Milk
Occasions
-
Types
-
Statistic

Ingredients

The nutritional values ​​given apply to the entire recipe (grams of all portions of the recipe).

Eggs, Whole chicken eggs (M)
Eggs, Whole chicken eggs (M)
2 × Piece (51 g)

102 g

Almonds, ground
Almonds, ground
4 × Tablespoon (10 g)

40 g

Mozzarella cheese
Mozzarella cheese
0.5 × Piece (125 g)

62.5 g

Pork, boneless bacon
Pork, boneless bacon
2 × Slice (10 g)

20 g

olive oil
olive oil
2 × Teaspoon (5 g)

10 g

Salt, white
Salt, white
1 × Pinch (0.1 g)

0.1 g

Black pepper
Black pepper
1 × Pinch (0.1 g)

0.1 g

Nutritional composition for only 1 (one) portion of the recipe

Proteins 20%
18.32g / 95.05 g
Fats 30%
32.55g / 63.37 g
Carbohydrates 50%
5.19g / 105.61 g
Kcal
386.97Kcal / 1901.02 Kcal

Nutritional composition for all portions of the recipe

Proteins 20%
36.64g / 95.05 g
Fats 30%
65.09g / 63.37 g
Carbohydrates 50%
10.39g / 105.61 g
Kcal
773.93Kcal / 1901.02 Kcal

Comments

The author of the recipe is Dietspremium
The original language of creation is German. If the current language is different, some content may be displayed in the original language or may not be fully understandable due to machine translation.