Mealification of a faux macaroni and cheese in the keto manner. This classic casserole is made low-carb and incredibly delicious by using zucchini (zoodles) in place of the noodles and adding tuna. This is straightforward and excellent regardless of the protein option!
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 8 |
| Yield: | 8 3-inch pancakes |
Ingredients
- 1 cup almond butter
- 1 cup canned pumpkin
- 3 large eggs
- 1 ½ teaspoons agave nectar
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Combine almond butter, pumpkin, eggs, agave nectar, baking soda, vanilla extract, and pumpkin spice in a large bowl. Mix until a smooth batter forms.
- Scoop 1/4 cup batter onto a baking sheet. Repeat with remaining batter, placing about 4 pancakes per sheet.
- Bake in the preheated oven until pancakes are fluffy and golden, 10 to 12 minutes.
Nutrition Facts
| Calories | 241 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 70 mg |
| Dietary Fiber | 2 g |
| Protein | 7 g |
| Saturated Fat | 2 g |
| Sodium | 398 mg |
| Sugars | 4 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |