Keto Turos Palacsinta (Hungarian Cheese Pancakes)
Experience a keto twist on a beloved Hungarian classic with these Keto Túrós Palacsinta (Hungarian Cheese Pancakes). These delicate, low-carb crêpes are made with almond and coconut flours, creating the perfect base for a creamy ricotta filling infused with vanilla and a hint of lemon zest. Lightly sautéed in butter until golden and warm, each pancake strikes the perfect balance between rich taste and satisfying texture. Gluten-free and sweetened with powdered erythritol, this recipe is ideal for keto diets without compromising on flavor. Ready in just 30 minutes, these versatile pancakes make an indulgent breakfast, dessert, or brunch treat. Garnish with a sprinkle of erythritol or unsweetened whipped cream for a restaurant-worthy finish.
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Ingredients
- 60 grams Almond flour
- 20 grams Coconut flour
- 60 grams Cream cheese
- 240 milliliters Unsweetened almond milk
- 4 large Eggs
- 30 grams Powdered erythritol
- 30 grams Butter
- 200 grams Ricotta cheese (or farmer’s cheese)
- 1 teaspoon Vanilla extract
- 1 teaspoon Lemon zest
- 1 Pinch of salt
Directions
Step 1
In a medium bowl, whisk together the almond flour, coconut flour, 2 eggs, cream cheese, almond milk, and a pinch of salt until a smooth batter forms. Allow the batter to rest for 5 minutes to hydrate the flours.
Step 2
Heat a non-stick skillet over medium heat and lightly grease it with a small amount of butter.
Step 3
Pour about 60 milliliters (1/4 cup) of batter into the pan and immediately swirl the pan to spread the batter into a thin circle.
Step 4
Cook the crêpe for 1-2 minutes, or until the edges start to lift and the bottom is golden. Gently flip with a spatula and cook the other side for 30 seconds. Transfer to a plate and repeat with the remaining batter, greasing the skillet as needed.
Step 5
To make the filling, mix the ricotta cheese, powdered erythritol, vanilla extract, and lemon zest in a small bowl until smooth.
Step 6
Spread 1-2 tablespoons of the filling onto each crêpe and roll them up like cigars or fold into quarters, depending on your preference.
Step 7
Heat the remaining butter in the skillet over medium heat and lightly sauté the filled crêpes for about 1 minute on each side, until warm and slightly crispy.
Step 8
Serve immediately, optionally garnished with a sprinkle of powdered erythritol or a dollop of unsweetened whipped cream.
Nutrition Facts
| Serving size | (854.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1545.4 |
| Total Fat 126.2g | 0% |
| Saturated Fat 53.7g | 0% |
| Polyunsaturated Fat 2.3g | |
| Cholesterol 977.1mg | 0% |
| Sodium 1106.5mg | 0% |
| Total Carbohydrate 68.1g | 0% |
| Dietary Fiber 14.6g | 0% |
| Total Sugars 8.1g | |
| Protein 69.1g | 0% |
| Vitamin D 257.9IU | 0% |
| Calcium 1156.9mg | 0% |
| Iron 8.4mg | 0% |
| Potassium 794.1mg | 0% |
Source of Calories