Keto Ham & Cheese Dutch Baby Pancake


Step 1Preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Separate the egg whites from the egg yolks. Chop the ham and cheese.

Step 2Start 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). Beat until stiff peaks form. Add the egg white powder and beat again.

Step 3Use a rubber spatula to gently fold in the egg yolks and grated parmesan cheese.

Step 4Grease an ovenproof 8-inch (20-cm) skillet with ghee (or avocado oil) and heat it over medium heat. Pour in the fluffy pancake mixture, and then cook on low heat for 1 minute. Add the chopped ham (or pastrami) and cheese in the middle, leaving about an inch (2.5 cm) on the sides.

Step 5Place in the preheated oven and bake for 10 to 12 minutes, until the pancake is cooked through and the cheese is melted.

Step 6Serve warm or store in the fridge for up to a day and reheat before serving. Optionally, serve with fresh herbs such as chives, parsley or spring onions.