Low Carb Kaiserschmarren
Indulge in this Low Carb Kaiserschmarren—a delightful, fluffy Austrian pancake reimagined for a keto-friendly lifestyle! Made with almond and coconut flours, sweetened naturally with erythritol, and enriched with the brightness of lemon zest, this recipe delivers all the charm of the traditional dish with none of the guilt. Its light, airy texture is achieved by carefully folding egg whites into the batter, while a golden finish is perfected in a buttery skillet. Ready in under 35 minutes, this low-carb dessert or brunch treat is perfect for sharing and is beautifully finished with a dusting of powdered erythritol for just the right amount of sweetness. Satisfying, wholesome, and utterly comforting, this Low Carb Kaiserschmarren is a must-try for anyone craving a healthy twist on a classic favorite!
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Recipe Information
Ingredients
- 60 grams almond flour
- 20 grams coconut flour
- 30 grams granulated erythritol
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 1 teaspoon vanilla extract
- 4 large eggs
- 120 milliliters unsweetened almond milk
- 30 grams butter
- 1 teaspoon lemon zest
- 2 tablespoons powdered erythritol
Instructions
In a medium bowl, whisk together the almond flour, coconut flour, granulated erythritol, baking powder, and salt.
Separate the egg yolks and whites into two different bowls.
To the bowl with egg yolks, add vanilla extract, almond milk, and lemon zest. Whisk until well combined.
Gradually add the dry ingredients to the egg yolk mixture, stirring until the batter is smooth.
In the bowl with egg whites, use an electric mixer to beat the whites until stiff peaks form.
Gently fold the beaten egg whites into the batter, being careful not to deflate the mixture.
Heat a large non-stick skillet over medium heat and melt the butter.
Pour the batter into the skillet and allow to cook undisturbed for about 4-5 minutes or until the bottom is golden brown and set.
Carefully flip the pancake over, cutting it into quarters if necessary, then continue cooking for another 4-5 minutes.
Using two spatulas or a wooden spoon, break the pancake into bite-sized pieces in the skillet.
Increase the heat slightly and gently toss the pieces until they are golden brown on all sides.
Serve warm, sprinkled with powdered erythritol on top for a touch of sweetness.
Nutrition Facts
Calories |
968 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.6 g | 99% | |
| Saturated Fat | 26.2 g | 131% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 810 mg | 270% | |
| Sodium | 1573 mg | 68% | |
| Total Carbohydrate | 82.7 g | 30% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 5.3 g | ||
| Protein | 42.8 g | 86% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 484 mg | 37% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 837 mg | 18% | |
*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.
