Low Carb Kaiserschmarrn
Indulge in the guilt-free decadence of Low Carb Kaiserschmarrn, a delightful twist on the classic Austrian dessert that's perfect for keto and low-carb lifestyles. This fluffy, golden pancake is made with a blend of almond and coconut flours, lending a subtle nuttiness while keeping it gluten-free. Lightened with whipped egg whites and enriched with cream cheese and vanilla, this recipe achieves a cloud-like texture that's impossible to resist. A hint of lemon zest brightens the dish, while sliced almonds add a satisfying crunch. Sweetened with erythritol and finished with a delicate dusting of powdered erythritol, this dessert is completely sugar-free yet utterly indulgent. Serve this warm, golden treat straight from the oven for a comforting, low-carb version of an Austrian favorite that pairs beautifully with a dollop of sugar-free jam or whipped cream!
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Recipe Information
Ingredients
- 60 grams almond flour
- 20 grams coconut flour
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 4 large eggs
- 100 grams cream cheese
- 50 grams unsalted butter
- 1 teaspoon vanilla extract
- 2 tablespoons granulated erythritol
- 60 ml unsweetened almond milk
- 1 tablespoon powdered erythritol
- 1 teaspoon lemon zest
- 30 grams sliced almonds
Instructions
Preheat your oven to 180°C (356°F).
In a large bowl, combine the almond flour, coconut flour, baking powder, and salt.
Separate the egg yolks from the egg whites. Place the egg whites into a clean, dry bowl, and keep the yolks aside.
Beat the egg whites until stiff peaks form and set aside.
In another bowl, mix the egg yolks, cream cheese, granulated erythritol, and vanilla extract until smooth and creamy.
Slowly add the dry ingredients into the egg yolk mixture, alternating with the almond milk. Fold until well combined.
Gently fold the stiff egg whites into the batter to keep it light and airy.
Melt the unsalted butter in a large, oven-safe pan over medium heat.
Pour the batter into the pan and cook for 5-8 minutes until the bottom is golden and the top is starting to set.
Transfer the pan to the preheated oven and bake for 10 minutes until cooked through.
Remove the pan from the oven. Using two forks, roughly tear the Kaiserschmarrn into bite-sized pieces.
Sprinkle the lemon zest and sliced almonds onto the Kaiserschmarrn.
Return the pan to the oven for another 2 minutes until the almonds are lightly toasted.
Remove from the oven and dust with powdered erythritol.
Serve warm and enjoy your low-carb Kaiserschmarrn!
Nutrition Facts
Calories |
1624 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.8 g | 183% | |
| Saturated Fat | 57.8 g | 289% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 964 mg | 321% | |
| Sodium | 1683 mg | 73% | |
| Total Carbohydrate | 74.7 g | 27% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 10.3 g | ||
| Protein | 55.2 g | 110% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 564 mg | 43% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 1168 mg | 25% | |
*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.
