Here’s a keto-friendly version of Fluffy Japanese Soufflé Pancakes, including nutrition information and adjusted ingredients to fit a low-carb lifestyle:
Keto Fluffy Japanese Soufflé Pancakes 🥞
Ingredients:
- 2 large eggs
- 2 tablespoons unsweetened almond milk (or any unsweetened low-carb milk alternative)
- ½ teaspoon vanilla extract
- ¼ cup almond flour (fluffed, spooned, and leveled)
- ¼ teaspoon baking powder
- ½ teaspoon white vinegar (or lemon juice)
- 2 tablespoons erythritol or your preferred keto-friendly sweetener
- Oil or butter for cooking
Optional Toppings:
- Sweetened whipped cream (keto-friendly)
- Assorted berries (limited, as they are higher in carbs)
- Powdered erythritol
- Sugar-free syrup
Keto Sweetened Whipped Cream:
- ½ cup heavy cream (cold)
- 1 tablespoon erythritol or powdered keto sweetener (more or less to taste)
- ½ teaspoon vanilla extract
Instructions:
- Prepare the Batter:
- Separate the egg whites and yolks into separate bowls.
- Mix the egg yolks with almond milk, vanilla extract, and sift in the almond flour and baking powder. Stir until smooth.
- Whip Egg Whites:
- Beat the egg whites with vinegar or lemon juice until frothy.
- Gradually add erythritol, then continue beating until stiff peaks form.
- Fold Ingredients:
- Gently fold ⅓ of the egg whites into the yolk mixture to lighten it.
- Fold in the remaining egg whites carefully, avoiding deflating the batter.
- Cook the Pancakes:
- Heat a nonstick pan over low heat and lightly grease with oil or butter.
- Portion the batter to create 2 to 3 thick pancakes. Cover the pan with a lid and cook for 4-5 minutes on each side until golden and fluffy.
- Prepare the Whipped Cream (optional):
- In a chilled bowl, whip the heavy cream with erythritol and vanilla extract until soft peaks form.
- Serve:
- Serve pancakes immediately with optional toppings like keto sweetened whipped cream, a few berries (if desired), and a dusting of powdered erythritol or sugar-free syrup.
Nutrition Information (per serving, assuming 2 servings):
- Calories: 235
- Total Fat: 19g
- Saturated Fat: 9g
- Cholesterol: 130mg
- Sodium: 70mg
- Total Carbohydrates: 5g
- Dietary Fiber: 2g
- Net Carbohydrates: 3g
- Sugars: 2g
- Protein: 8g
Notes:
- Sweeteners: Erythritol or other keto-friendly sweeteners help keep the carb count low.
- Flour Alternatives: Almond flour is used instead of traditional flour to keep the recipe low-carb and keto-friendly.
- Toppings: Be mindful of portion sizes with berries and sweeteners to maintain keto compliance.
Enjoy these light and fluffy keto soufflé pancakes as a delicious low-carb breakfast or treat!