Low-Carb Berry Dutch Baby Pancake.
Ingredients
- 3 large eggs, separated
- 1/2 tsp lemon juice or 1/4 tsp cream of tartar
- 2 tbsp. powdered Erythritol, Swerve or Allulose (20 g/ 0.7 oz.)
- 1/2 tsp sugar-free vanilla extract
- 2 tbsp. coconut flour (16 g/ 0.6 oz.)
- 1/3 cup almond flour (33 g/ 1.2 oz.) or 1 1/2 tbsp. coconut flour (12 g/ 0.4 oz)
- 1 tbsp. virgin coconut oil or ghee (15 ml)
- 1 cup fresh berries such as strawberries, blackberries, raspberries and blueberries (140 g/ 5 oz.)
Optional: powdered Erythritol, Swerve or Allulose for dusting.
Instructions
- Preheat the oven to 150 °C/ 300 °F (fan assisted), or 170 °C/ 340 °F (conventional). Separate the egg whites from the egg yolks.
- To the bowl with the egg whites add the lemon juice (or use 1/4 tsp cream of tartar). Using an electric mixer or a hand whisk, start whisking the egg whites until soft peaks form. Add in the sweetener and vanilla. Keep beating until stiff peaks form.
- Fold the remaining 3 egg yolks into the mixture using a silicone spatula.
- Sift in the almond flour and coconut flour and gently combine with the egg white mixture without deflating it .
- Grease an ovenproof 8-inch (20-cm) skillet with ghee (or coconut oil) and heat it over medium heat. Pour in the fluffy pancake mixture, and then cook on low heat for 1 minute. Add the berries (strawberries should be sliced).
- Place in the oven and bake for 20 to 25 minutes, until the pancake is golden and set.
- Optionally, dust with powdered sweetener. Eat warm or cold. This recipe makes two regular breakfast servings or up to four dessert servings. Store in the fridge for up to 3 days.
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