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Keto Lemon Soufflé & Berry Pancake

4.8 stars, average of 134 ratings

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If you ever feel like eating soufflé for breakfast, give this keto pancake a try! It takes no more than 15 minutes to prepare and makes a light, airy and delicious breakfast treat. I used my own sugar-free berry sauce which I always make in batches and serve with keto pancakes and waffles, full-fat yogurt or chia pudding.

This recipe is based on Fluffy Cocoa & Berry Omelet from my KetoDiet Cookbook and Fluffy Omelet with Raspberries from the KetoDiet App. Enjoy!

Hands-on Overall

Serving size pancake + berry sauce

Allergy information for Keto Lemon Soufflé & Berry Pancake

✔  Gluten free
✔  Dairy free
✔  Nut free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Fish free
✔  Shellfish free
✔  Beef free

Nutritional values (per serving, pancake + berry sauce)

Net carbs6.6 grams
Protein22.2 grams
Fat22.2 grams
Calories344 kcal
Calories from carbs 8%, protein 28%, fat 64%
Total carbs11.4 gramsFiber4.7 gramsSugars5.1 gramsSaturated fat10 gramsSodium219 mg(10% RDA)Magnesium34 mg(9% RDA)Potassium355 mg(18% EMR)

Ingredients (makes 1 serving)

Berry sauce:


  1. Start by preparing the berry sauce. Place the blackberries and blueberries in a saucepan. Add water, Erythritol, vanilla powder and lemon juice. Cook over a medium heat until the berries start to soften. Take off the heat and mix in the ground or whole chia seeds. Keto Lemon Soufflé & Berry Pancake
  2. Let it sit for 10-15 minutes to thicken. Meanwhile, prepare the pancake. Set the oven to broil at 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Separate the egg whites from the egg yolks. Using a fork, mix the egg yolks. Keto Lemon Soufflé & Berry Pancake
  3. Start beating the egg whites on medium-low speed. Continue for about 2 minutes until the whites become foamy. Then, add the cream of tartar (or apple cider vinegar). Add powdered Erythritol, a tablespoon at a time. Keep beating until the egg whites create soft peaks. Keto Lemon Soufflé & Berry Pancake
  4. Add the lemon zest and egg yolks and gently fold into the egg whites using a silicon spatula.
    Keto Lemon Soufflé & Berry Pancake
  5. Sift in the coconut flour and slowly combine with the egg mixture without deflating the egg whites. Keto Lemon Soufflé & Berry Pancake
  6. Spread the pancake batter in a hot skillet greased with ghee (I used an 8-inch skillet). Cook on low heat for about 5 minutes until the bottom of the pancake starts to brown. Remove from the burner and place in the oven under the broiler for 3-5 minutes or until lightly browned. Keto Lemon Soufflé & Berry Pancake
  7. Serve with the berry sauce on top (about 1/4 cup/ 60 ml per pancake). Reserve the remaining berry sauce for more pancakes and store in an airtight container for up to a week.
    Tip: Instead of the berry sauce, you can try Sugar-free Amarenata (just skip the lemon zest in the pancake and use vanilla extract instead) or sauce made with any other berries. Keto Lemon Soufflé & Berry Pancake

Ingredient nutritional breakdown (per serving, pancake + berry sauce)

Net carbsProteinFatCalories
Egg, whole, fresh, raw (free-range or organic eggs)
1.1 g18.8 g14.3 g215 kcal
Cream of tartar, raising agent
0.2 g0 g0 g1 kcal
Erythritol (natural low-carb sweetener)
1 g0 g0 g4 kcal
Lemon zest (peel), fresh
0.1 g0 g0 g0 kcal
Coconut flour, organic
1.7 g2.8 g2.4 g59 kcal
0 g0 g5 g45 kcal
Blackberries, frozen (unsweetened)
0.8 g0.2 g0 g5 kcal
Blueberries, wild, frozen (unsweetened)
1.3 g0.1 g0 g6 kcal
Water, still
0 g0 g0 g0 kcal
Erythritol (natural low-carb sweetener)
0.3 g0 g0 g1 kcal
Vanilla extract, powder (vanilla bean)
0 g0 g0 g1 kcal
Lemon juice, fresh
0.2 g0 g0 g1 kcal
Chia seed meal (ground chia seeds)
0.1 g0.3 g0.4 g6 kcal
Total per serving, pancake + berry sauce
6.6 g22.2 g22.2 g344 kcal

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Martina Slajerova
Creator of

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (10)

Just made this - it was very good! Thanks😊

Thank you for your kind words!

I made this for my first meal of the day using blood orange zest rather than lemon. It puffed up like a giant pancake, then fell gently down as it cooled. That this is a single serving blows my mind! Chia, couple mashed blueberries and some butter to top. Not bad - still a bit coconut-egg-bread-ish but it was fun to make. Thank you for this idea.

Thank you for your kind words, I'm glad you enjoyed! 😊

I am just starting this with a Keto lifestyle and I am confused whether I use full carbs as a part of my total intake or net carbs?  

I personally count net carbs and I think that most people don't need to count total carbs but you can do either. Here is more info: Total Carbs or Net Carbs: What Really Counts?

This looks great! And just right for my cooking level. I think it'll take some time getting perfect.

It's really easy, I hope you like it! 😊

This was so yummy. I just loved it!!!! Thank you

Thank you Natalie!!