Low Carb Eierkuchen
Indulge in the delightful simplicity of 'Low Carb Eierkuchen,' a healthy twist on the classic German pancakes that's perfect for keto and low-carb diets. This recipe combines almond and coconut flours with rich cream cheese, eggs, and a hint of vanilla to create a tender, fluffy texture without the excess carbs. Sweetened with stevia and cooked in buttery perfection, these light and golden pancakes are irresistibly satisfying and take just 30 minutes from prep to plate. Whether served with fresh berries or a drizzle of sugar-free syrup, these guilt-free eierkuchen are ideal for breakfast or brunch. Packed with protein, naturally gluten-free, and full of flavor, this recipe is a must-try for anyone seeking a delicious low-carb alternative!
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Recipe Information
Ingredients
- 60 grams Almond flour
- 15 grams Coconut flour
- 60 grams Cream cheese
- 3 large Eggs
- 120 milliliters Unsweetened almond milk
- 1 teaspoon Baking powder
- 1 teaspoon Vanilla extract
- 1 tablespoon Stevia (or other low-carb sweetener)
- 1 tablespoon Butter
- 0.5 teaspoon Salt
Instructions
In a large mixing bowl, combine the almond flour, coconut flour, baking powder, and salt. Mix well to ensure even distribution.
In another medium bowl, whisk the eggs until fully beaten and add the cream cheese. Mix until smooth and well combined.
Add the almond milk, vanilla extract, and stevia to the egg mixture. Continue whisking until ingredients are fully incorporated.
Gradually add the dry mixture to the wet mixture, stirring gently until you form a smooth batter. Be careful not to over-mix.
Preheat a non-stick skillet over medium heat and add the butter, allowing it to melt and thoroughly coat the pan.
Pour about 1/4 cup of batter into the skillet for each pancake. Spread it lightly with the back of a spoon if necessary to form a round shape.
Cook the pancake for about 3-4 minutes on the first side, or until bubbles begin to form on the surface and the edges look set. Carefully flip and cook for an additional 2-3 minutes on the other side, until golden brown.
Transfer the cooked eierkuchen to a plate and repeat the process with the remaining batter, adding more butter to the skillet as needed.
Serve warm, optionally with fresh berries or a sugar-free syrup of choice.
Nutrition Facts
Calories |
969 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.1 g | 103% | |
| Saturated Fat | 27.4 g | 137% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 652 mg | 217% | |
| Sodium | 2193 mg | 95% | |
| Total Carbohydrate | 29.5 g | 11% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 6.7 g | ||
| Protein | 39.0 g | 78% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 491 mg | 38% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 432 mg | 9% | |
*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.
