Non-stick cooking spray or butter
2 eggs
1/3 cup heavy cream
1/4 cup water
1 teaspoon no sugar added maple extract
1/2 cup soy flour
2 tablespoons sugar substitute (recommended: Splenda)
1 tablespoon wheat (or oat) bran
1/4 teaspoon baking powder
1/8 cup chopped pecans (walnuts may be substituted)
Low Carb Fresh Whipped Cream, recipe follows

Grease a griddle or large pan with nonstick cooking spray or butter and heat over medium heat.
Mix all ingredients except pecans in a blender for about 15 seconds. Stop and scrape down the sides with a spatula, and continue mixing for another 15 seconds until well blended.

Pour approximately 16 mini-cakes onto the hot griddle, and sprinkle each with a few pecans. Cook on each side for only a minute or 2. Serve hot with melted butter or top with a dollop of Low Carb Whipped Cream.


Low Carb Fresh Whipped Cream:
1 cup heavy cream
1/3 cup sugar substitute (recommended: Splenda)
1 teaspoon no sugar added vanilla extract

With an electric mixer on high, whip the heavy cream just until frothy. Then add in the sugar substitute and vanilla extract and continue to whip on high until peaks form. Be careful not to over-whip, or cream will break. Store in a pastry bag or glass dish with a lid and refrigerate.
Yield: 12 servings

For 1 serving whipped cream:
Calories: 70 grams
Total Fat: 7 grams
Saturated Fat: 5 grams
Carbohydrates: 1 gram
Net Carbohydrates: 1 gram
Fiber: 0 grams