Don't Cry for Me Stef...

I get to eat plenty of sweets. Ever since I've gotten over my fear of Splenda and learned about almond flour, the sweet are pretty plentiful in my household. Given the fact I am replacing flour for ground almonds, the fat content will be high, but that's why I run 18 miles a week.

But here's my list of sweet stuff:

Fruit cobblers
Pavlovas
Brownies
Peanut butter cookies
Dark chocolate
sugar free ice cream
almond flour pancakes
Hot chocolate with almond milk and splenda (and a shot of sugar free hazelnut syrup)

All of them are less than 15 grams of carbs and taste pretty awesome. In fact, the sugar free pancakes are 1 gram of carbs per pancake. I can only eat five before I'm full.

Here's a recipe for the pancakes
Ingredients:

* 1 cup almond flour
* 1/2 teaspoon baking powder
* 2 eggs
* 1/4 cup water (for puffier pancakes, you can use sparkling water)
* 1 tablespoons oil
* 1/4 teaspoon salt
* 1 tablespoon sweetener
* 1/2 teaspoon of cinnamon

Preparation:
Mix ingredients together and cook as you would other pancakes. I like to use a nonstick pan with a little oil. The only real difference is that they won't "bubble" on top the same way as regular pancakes. Flip them when the underside is brown. Serve with sugar free maple syrup.