Keto Kaiserschmarrn

Indulge in a guilt-free twist on a traditional Austrian classic with this Keto Kaiserschmarrn recipe! This fluffy, caramelized shredded pancake is reimagined with low-carb ingredients like almond flour, coconut flour, and erythritol, making it perfectly suited for keto enthusiasts. Light as air, thanks to stiffly beaten egg whites, and rich in flavor with hints of vanilla, this dish strikes the perfect balance between comfort and nutrition. A quick 30-minute creation, it's ideal for breakfast, brunch, or dessert, and pairs deliciously with fresh berries and a powdered erythritol dusting. Discover how to make this keto-friendly version of Kaiserschmarrn, where every bite feels indulgent without breaking your carb goals!

Nutriscore Rating: 72/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 2

Ingredients

• 0.5 cup Almond flour
• 0.25 cup Coconut flour
• 2 tablespoons Erythritol
• 0.5 cup Unsweetened almond milk
• 4 Eggs
• 1 teaspoon Vanilla extract
• 0.25 teaspoon Salt
• 2 tablespoons Butter
• 0.5 cup Berries (optional, for serving)
• 1 tablespoon Powdered erythritol (optional, for dusting)

Directions

Step 1

Separate the egg whites from the yolks into two medium-sized bowls.

Step 2

Add the erythritol and vanilla extract to the egg yolks. Whisk until combined and slightly pale.

Step 3

Sift the almond flour, coconut flour, and salt into the egg yolk mixture. Gradually add almond milk and mix until smooth.

Step 4

Beat the egg whites with a hand mixer until stiff peaks form.

Step 5

Gently fold the beaten egg whites into the yolk mixture in three parts, being careful not to deflate the whites.

Step 6

Heat a non-stick skillet over medium heat and melt 1 tablespoon of butter.

Step 7

Pour half of the batter into the skillet, spreading it evenly.

Step 8

Cook for 3-4 minutes, or until the edges start to set and the bottom is golden brown.

Step 9

Use a spatula to flip the pancake, or cut it into quarters before flipping for easier handling.

Step 10

Cook the other side for another 2-3 minutes until golden brown.

Step 11

Repeat with the second half of the batter, adding remaining butter.

Step 12

Use two forks to shred the cooked pancakes into bite-sized pieces in the skillet.

Step 13

Serve warm, optionally topped with berries and a dusting of powdered erythritol.

Nutrition Facts

Serving size	(582.3g)

Amount per serving	% Daily Value*
Calories	997.8

Total Fat 72.4g	0%
Saturated Fat 25.0g	0%
Polyunsaturated Fat 1.0g
Cholesterol 809.8mg	0%
Sodium 1127.5mg	0%
Total Carbohydrate 77.0g	0%
Dietary Fiber 21.7g	0%
Total Sugars 17.2g
Protein 43.0g	0%

Vitamin D 212.4IU	0%
Calcium 457.8mg	0%
Iron 7.7mg	0%
Potassium 708.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.6%

Protein: 15.2%

Carbs: 27.2%