Low-Carb Berry Dutch Baby Pancake

Step 1Preheat the oven to 150 °C/ 300 °F (fan assisted), or 170 °C/ 340 °F (conventional). Separate the egg whites from the egg yolks.

Step 2To 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.

Step 3Fold the remaining 3 egg yolks into the mixture using a silicone spatula.

Step 4Sift 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).

Step 5Grease 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).

Step 6Place in the oven and bake for 20 to 25 minutes, until the pancake is golden and set.

Step 7Optionally, 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.