Heavenly Keto German Pancakes with Berry Compote

Allergens

Eggs, Almonds, Coconuts, Berries

Ingredients

• 4 large eggs, separated
• 1 cup almond flour
• 2 tbsp coconut flour
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1 cup unsweetened almond milk
• 1 tbsp sugar substitute (erythritol or stevia)
• Mixed berries: strawberries, blueberries, and raspberries
• 2 tbsp lemon juice
• 1 tbsp xylitol or other keto
• friendly sweetener

Instructions

1. In a large bowl, whisk together almond flour, coconut flour, and salt.
2. In another bowl, mix egg yolks, almond milk, and vanilla extract until smooth.
3. Pour the wet ingredients into the dry and stir until combined. Set aside.
4. Beat egg whites with an electric mixer until stiff peaks form.
5. Gently fold egg whites into the batter, taking care not to deflate them.
6. Heat a non stick pan over medium heat. Add a small amount of butter or oil and pour in 1/2 cup of batter for each pancake.
7. Cook until bubbles appear on the surface, then flip and cook until golden brown. Repeat for all pancakes.
8. For the compote, combine mixed berries, lemon juice, and keto friendly sweetener in a saucepan over medium heat. Stir occasionally until the berries release their juices and thicken slightly.
9. Serve pancakes warm, topped with a generous dollop of compote.

Chef’s Insight

For extra indulgence, add a dollop of whipped cream made from keto-friendly ingredients.

Notes

This recipe is designed for those following a low-carb, ketogenic diet. Adjust sweeteners to personal taste preferences.