Keto Kaiserschmarrn
Treat yourself to a delightful low-carb twist on a classic Austrian dessert with this Keto Kaiserschmarrn recipe! Crafted with almond and coconut flour, this fluffy, shredded pancake is perfectly sweetened with erythritol and infused with vanilla for a guilt-free indulgence. The airy texture is achieved by carefully folding whipped egg whites into the batter, creating a melt-in-your-mouth experience. Cooked golden-brown in butter and served warm with optional fresh berries and a dusting of powdered erythritol, this keto-friendly treat is a showstopper for breakfast or dessert. Ready in just 30 minutes, it's perfect for those following a low-carb or gluten-free diet without sacrificing flavor. Keywords: Keto Kaiserschmarrn recipe, low-carb dessert, gluten-free pancake alternative, Austrian keto recipe, almond flour pancakes.
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Recipe Information
Ingredients
- 0.5 cup Almond flour
- 0.25 cup Coconut flour
- 2 tablespoons Erythritol
- 0.5 cup Unsweetened almond milk
- 4 Eggs
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 2 tablespoons Butter
- 0.5 cup Berries (optional, for serving)
- 1 tablespoon Powdered erythritol (optional, for dusting)
Instructions
Separate the egg whites from the yolks into two medium-sized bowls.
Add the erythritol and vanilla extract to the egg yolks. Whisk until combined and slightly pale.
Sift the almond flour, coconut flour, and salt into the egg yolk mixture. Gradually add almond milk and mix until smooth.
Beat the egg whites with a hand mixer until stiff peaks form.
Gently fold the beaten egg whites into the yolk mixture in three parts, being careful not to deflate the whites.
Heat a non-stick skillet over medium heat and melt 1 tablespoon of butter.
Pour half of the batter into the skillet, spreading it evenly.
Cook for 3-4 minutes, or until the edges start to set and the bottom is golden brown.
Use a spatula to flip the pancake, or cut it into quarters before flipping for easier handling.
Cook the other side for another 2-3 minutes until golden brown.
Repeat with the second half of the batter, adding remaining butter.
Use two forks to shred the cooked pancakes into bite-sized pieces in the skillet.
Serve warm, optionally topped with berries and a dusting of powdered erythritol.
Nutrition Facts
Calories |
998 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.4 g | 93% | |
| Saturated Fat | 25.0 g | 125% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 810 mg | 270% | |
| Sodium | 1128 mg | 49% | |
| Total Carbohydrate | 77.0 g | 28% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 17.2 g | ||
| Protein | 43.0 g | 86% | |
| Vitamin D | 5.3 mcg | 27% | |
| Calcium | 458 mg | 35% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 708 mg | 15% | |
*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.
