Keto Lemon Soufflé & Berry Pancake

Keto Lemon Soufflé & Berry Pancake

15 minutes
Calories 170kcal

Ingredients

  • 1/2 cup blackberries (fresh or frozen, 75 g/ 2.6 oz)
  • 1/2 cup fresh blueberries (fresh or frozen, 75 g/ 2.6 oz)
  • 3 tablespoons water ,
  • 2 tablespoons erythritol ,
  • 10 drops stevia extract ,
  • 1/4 teaspoon vanilla powder (fresh or frozen, 75 g/ 2.6 oz)
  • 1 tablespoon fresh lemon juice ,
  • 2 teaspoons chia seeds (fresh or frozen, 75 g/ 2.6 oz)
  • 3 large eggs (fresh or frozen, 75 g/ 2.6 oz)
  • 1/4 teaspoon cream of tartar (fresh or frozen, 75 g/ 2.6 oz)
  • 2 tablespoons erythritol ,
  • 10 drops stevia extract ,
  • 1/2 teaspoon lemon zest (fresh or frozen, 75 g/ 2.6 oz)
  • 2 tablespoons coconut flour (fresh or frozen, 75 g/ 2.6 oz)
  • 1 teaspoon ghee (fresh or frozen, 75 g/ 2.6 oz)
  • yogurt ,
  • sour cream

Instructions

  • Start by preparing the berry sauce. Place the blackberries and blueberries in a saucepan. Add water, Erythritol, vanilla powder and lemon juice. Cook over a medium heat until the berries start to soften. Take off the heat and mix in the ground or whole chia seeds. Let it sit for 10-15 minutes to thicken.  Meanwhile, prepare the pancake. Set the oven to broil at 200 °C/ 400 °F. Separate the egg whites from the egg yolks. Using a fork, mix the egg yolks. Start beating the egg whites on medium-low speed. Continue for about 2 minutes until the whites become foamy. Then, add the cream of tartar (or apple cider vinegar). Add powdered Erythritol, a tablespoon at a time. Keep beating until the egg whites create soft peaks. Add the lemon zest and egg yolks and gently fold into the egg whites using a silicon spatula. Sift in the coconut flour and slowly combine with the egg mixture without deflating the egg whites. Spread the pancake batter in a hot skillet greased with ghee (I used an 8-inch skillet). Cook on low heat for about 5 minutes until the bottom of the pancake starts to brown. Remove from the burner and place in the oven under the broiler for 3-5 minutes or until lightly browned. Serve with the berry sauce on top. Reserve the remaining berry sauce for more pancakes - store in an airtight container for up to a week. Tip: Instead of the berry sauce, you can try Sugar-free Amarenata (just skip the lemon zest in the pancake and use vanilla extract instead).

Nutrition

Calories: 170kcal

Originally posted 2019-02-20 17:29:45.

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