Keto Kaiserschmarren
Indulge in the flavors of Austria with a modern, low-carb twist in this Keto Kaiserschmarren! This fluffy, shredded pancake-style dessert brings all the charm of the traditional dish but swaps out high-carb ingredients for keto-friendly staples like almond flour, coconut flour, and erythritol. Lightened with whipped egg whites and infused with the zesty brightness of fresh lemon, this recipe guarantees a cloud-like texture that’s golden and caramelized to perfection. Topped with warm, buttery berries and a sprinkle of powdered erythritol, it’s the perfect guilt-free treat to satisfy your sweet tooth. Ready in just 30 minutes, this gluten-free, sugar-free delight is ideal for brunch, dessert, or a luxurious snack that fits seamlessly into a ketogenic lifestyle!
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Recipe Information
Ingredients
- 1 cup almond flour
- 2 tablespoons coconut flour
- 2 tablespoons erythritol
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 4 large eggs
- 0.5 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 2 tablespoons butter
- 1 medium zest of lemon
- 0.5 cup berries
- 1 tablespoon powdered erythritol
Instructions
In a large bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, and salt.
Separate the eggs, placing the whites in one bowl and the yolks in another.
Beat the egg yolks with the heavy whipping cream and vanilla extract until smooth.
Combine the yolk mixture with the dry ingredients, mixing until you form a smooth batter.
Zest the lemon and fold the zest into the batter.
In a separate bowl, beat egg whites until stiff peaks form.
Gently fold the beaten egg whites into the batter, being careful not to deflate them.
Heat 1 tablespoon of butter in a large non-stick frying pan over medium heat.
Pour half of the batter into the pan, cooking for about 3-4 minutes until the edges start to set and the base is golden brown.
Carefully flip or cut the pancake into large pieces to turn it over. Continue cooking until the other side is golden brown, about 2-3 minutes.
Using spatulas, randomly cut the pancake into pieces and lightly brown each piece for another 2 minutes.
Remove from the pan, set aside, and keep warm. Repeat steps with remaining batter.
In the same skillet, melt the last tablespoon of butter and gently warm the berries for about 1 minute.
Serve the Kaiserschmarren with the warm berries and sprinkle with powdered erythritol.
Nutrition Facts
Calories |
1562 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.6 g | 170% | |
| Saturated Fat | 48.5 g | 242% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 930 mg | 310% | |
| Sodium | 1532 mg | 67% | |
| Total Carbohydrate | 79.0 g | 29% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 11.7 g | ||
| Protein | 49.5 g | 99% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 348 mg | 27% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 467 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
