Keto Lemon Soufflé & Berry Pancake


Step 1Start 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.

Step 2Let 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.

Step 3Start 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.

Step 4Add the lemon zest and egg yolks and gently fold into the egg whites using a silicon spatula.

Step 5Sift in the coconut flour and slowly combine with the egg mixture without deflating the egg whites.

Step 6Spread 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.

Step 7Serve 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.