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Fluffy keto pancakes like this one are always a winner in my house. This recipe is adapted from my Low-Carb Blueberry Skillet Danish but this time we are not using any cheesecake filling to keep it dairy-free, just like this Keto Lemon Soufflé & Berry Pancake.
It's also a variation of my Strawberry Skillet Danish, a tasty creation from my Keto Simple Cookbook.
Not a fan of sweet breakfast recipes? If you prefer a savory option instead, try my Keto Ham & Cheese Dutch Baby Pancake instead. It's just as delicious and high in protein, plus only contains 2 grams of net carbs per serving!
Recipe Tips
Can't eat nuts? You can make this recipe nut-free by using an extra 1 1/2 tbsp coconut flour (12 g/ 0.4 oz) instead of 1/3 cup almond flour (33 g/ 1.2 oz).
Similarly, if you need to make this recipe coconut-free, you can replace 2 tbsp coconut flour (16 g/ 0.6 oz) with 1/2 cup almond flour (50 g/ 1.8 oz).
We are using mixed berries in this recipe but you can use just one option. Sliced fresh strawberries, or fresh or frozen blackberries, blueberries or raspberries will all work well in this recipe. (Make sure to adjust the carb count by cloning this recipe in the KetoDiet App in case you are using only blueberries as they contain two to three times more carbs than other berries!)
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Hands-on Overall
Serving size 1/2 pancake
Nutritional values (per 1/2 pancake)
Net carbs8.6 grams
Protein15.2 grams
Fat23.9 grams
Calories331 kcal
Calories from carbs 11%, protein 20%, fat 69%
Total carbs14.5 gramsFiber6 gramsSugars6 gramsSaturated fat9.8 gramsSodium101 mg(4% RDA)Magnesium67 mg(17% RDA)Potassium345 mg(17% EMR)
Ingredients (makes 2 servings)
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 (check recipe tips for nut-free options).
- 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.
Berry Dutch Baby Pancake
Ingredients (makes 2 servings)
- 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 (check recipe tips for nut-free options).
- 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.
Nutrition (per 1/2 pancake)
Calories331kcal
Net Carbs8.6g
Carbohydrates14.5g
Protein15.2g
Fat23.9g
Saturated Fat9.8g
Fiber6g
Sugar6g
Sodium101mg
Magnesium67mg
Potassium345mg
Detailed nutritional breakdown (per 1/2 pancake)
| Total per 1/2 pancake |
| 8.6 g | 15.2 g | 23.9 g | 331 kcal |
| Egg white, fresh |
| 0.4 g | 5.4 g | 0.1 g | 26 kcal |
| Egg, yolk, raw, fresh |
| 0.9 g | 4 g | 6.8 g | 82 kcal |
| Lemon juice, fresh |
| 0.1 g | 0 g | 0 g | 0 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.5 g | 0 g | 0 g | 2 kcal |
| Coconut flour, organic |
| 0.9 g | 1.4 g | 1.2 g | 29 kcal |
| Almond flour (blanched ground almonds, almond meal) |
| 1.5 g | 3.6 g | 8.8 g | 98 kcal |
| Coconut oil, extra virgin |
| 0 g | 0 g | 6.7 g | 61 kcal |
| Berries, mixed, fresh (strawberries, raspberries, blackberries & blueberries) |
| 4.4 g | 0.8 g | 0.4 g | 33 kcal |
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