Keto German Brunch Sweet: Low-Carb German Pancakes with Apple Compote

Allergens

Eggs, Tree Nuts (Almond)

Ingredients

• 1 cup almond flour 4 large eggs 1/2 cup coconut milk 1 tsp vanilla extract 1/4 tsp salt 1 tbsp coconut oil, melted 3 apples, peeled and chopped 1/4 cup water 1/4 cup erythritol or another keto
• friendly sweetener 1 tsp cinnamon

Instructions

1. In a large bowl, whisk together the almond flour, eggs, coconut milk, vanilla extract, and salt until smooth. Stir in the melted coconut oil.
2. Heat a non stick pan over medium heat. Pour 1/4 cup of batter per pancake and cook until bubbles appear on the surface, about 2 minutes. Flip and cook for an additional 1 2 minutes until golden brown. Repeat with remaining batter.
3. In a separate saucepan, combine chopped apples, water, sweetener, and cinnamon. Cook over medium heat, stirring occasionally, until apples are tender and the liquid has thickened into a syrup, about 10 15 minutes.
4. To serve, top each pancake with a generous portion of apple compote.

Chef’s Insight

The combination of the almond flour and coconut milk gives these pancakes a light, fluffy texture that's reminiscent of traditional German pancakes, or Pfannkuchen.

Notes

Adjust sweetener to taste, as erythritol has a mildly sweet flavor compared to sugar.