Keto Lemon Soufflé & Berry Pancake

Keto Lemon Soufflé & Berry PancakePin recipeFollow us 54.0k

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 eat 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.


Nutritional values (per serving, pancake + berry sauce)

6.6 grams 5 grams 22.4 grams 22.4 grams 10 grams 347 calories
Total Carbs11.6grams
Net Carbs6.6grams
of which Saturated10grams
Magnesium34mg (9%)
Potassium355mg (18%)

Macronutrient ratio: Calories from carbs (8%), protein (28%), fat (64%).


Berry sauce (makes 4 servings, about 1 ¼ cup):
Pancake (makes 1 serving, 1 pancake):


  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. 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. Reserve the remaining berry sauce for more pancakes - 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). Keto Lemon Soufflé & Berry Pancake

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By Martina Slajerova
Creator of

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 (6)

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!!


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