In a mixing bowl, mix together melted butter, heavy whipping cream, and eggs. Add baking powder and 1/3 cup coconut flour and mix until combined. For a thicker pancake, add more coconut flour, up to 1/2 cup total. Spray non-stick pan with PAM. Fry pancakes on medium high-heat flipping when golden brown. Make silver-dollar sized pancakes for easy flipping. To make the syrup, heat water, butter, mapleine, and erythritol in a medium saucepan. When erythritol is dissolved, whisk in xanthan gum. Syrup will thicken as it cools. Drizzle syrup over pancakes. If desired, top pancakes with berries or sugar free whipped cream.
Spread butter over one side of flat bread and flip over, so that the buttered side will be on the outside of the wrap once rolled up. Spread mayonnaise evenly over the wrap. Layer slices of American cheese, lunch meat, and Swiss cheese on flat bread and roll up. Line the bottom of your air fryer basket with perforated parchment. Roll up the wrap, and place in air fryer seam side down, so that it doesn’t unroll while frying. Fry according to air fryer instructions at 400 degrees for 5 minutes, flip wrap and cook another 5 minutes or until wrap is golden brown and crispy. Let cool slightly. Serve with mustard and spicy yellow peppers.
1 tsp Kernal Season’s White Cheddar Popcorn Powder
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 cup grated Parmesan cheese
1 cup shredded Cheddar cheese
1 cup shredded Monterey Jack cheese
Optional: Italian seasoning, red pepper flakes, rosemary.
Preheat oven to 250 degrees, and line a large cookie sheet with parchment. In a mixing bowl, combine egg whites, cream of tartar, garlic, onion, and popcorn seasoning and beat until stiff peaks form. Gently fold in cheese. Spoon mixture onto prepared cookie sheet, leaving an inch between each mound. If desired, sprinkle with additional spices. Bake for 45 minutes then turn off oven. Leave meringues in the closed oven for up to an hour to dry out.
Prepare a large baking sheet with parchment. Preheat oven to 350 degrees. Combine all dry ingredients in a mixing bowl. Add butter, cut into small pieces, and 1 egg. Add buttermilk and vanilla extract. Prepare work surface with wax paper or parchment to prevent sticking while shaping. Shape dough into one round disc, about 3/4 to 1 inch thick. Cut disc into 6 triangles. Makes 6 scones. Bake on prepared cookie sheet in preheated over for 20-25 minutes, or until golden brown.