TNT Cream Cakes

Health Highlights

Ingredients

2/3 cup	Heavy cream, 38% M.F.
6 medium	Egg (beaten)
2 tbsp	Olive Oil, Extra Virgin
2 tbsp	Butter, unsalted (or sugar-free syrup)

Whisk the cream into the beaten eggs until the mixture is well combined. Heat about 2 tablespoons olive oil in a non-stick omelette skillet over medium-high heat. Slowly pour in some of the egg mixture until it covers the surface (it should look like a thin pancake). Let cook until the surface is just set. Flip the cream cake, and cook for 30 to 60 seconds longer. Remove from the heat.
Repeat to make 5 or 6 cakes. Top with butter or sugar-free syrup for a low-carb pancake.

Calories 735

Calories from fat 639

Calories from saturated fat 292

Total Fat 71 g

Saturated Fat 32 g

Trans Fat 0.7 g

Polyunsaturated Fat 5.2 g

Monounsaturated Fat 25.6 g

Cholesterol 685 mg

Sodium 181 mg

Potassium 252 mg

Total Carbohydrate 6.6 g

Dietary Fiber 0

Sugars 1.1 g

Protein 17.4 g

Meat Alternative

1.5