Low Carb Kaiserschmarren

Indulge in the fluffy, caramelized goodness of Austrian cuisine without the guilt with this Low Carb Kaiserschmarren! A lighter twist on the traditional dessert, this keto-friendly recipe swaps out regular flour and sugar for almond flour, coconut flour, and erythritol, making it a perfect treat for low-carb and diabetic diets. Effortlessly fluffy thanks to stiffly beaten egg whites, each bite is infused with a hint of vanilla and zesty lemon. Cooked to golden perfection in buttery bliss, this skillet pancake is then broken into bite-sized pieces for that signature Kaiserschmarren texture. Topped with a delicate dusting of powdered erythritol, it’s a perfectly sweet and satisfying treat that’s ready in just 35 minutes. Ideal for breakfast, brunch, or dessert, this recipe proves that going low carb doesn’t mean compromising on flavor or indulgence!

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 60 grams almond flour
• 20 grams coconut flour
• 30 grams granulated erythritol
• 1 teaspoon baking powder
• 0.25 teaspoon salt
• 1 teaspoon vanilla extract
• 4 large eggs
• 120 milliliters unsweetened almond milk
• 30 grams butter
• 1 teaspoon lemon zest
• 2 tablespoons powdered erythritol

Directions

Step 1

In a medium bowl, whisk together the almond flour, coconut flour, granulated erythritol, baking powder, and salt.

Step 2

Separate the egg yolks and whites into two different bowls.

Step 3

To the bowl with egg yolks, add vanilla extract, almond milk, and lemon zest. Whisk until well combined.

Step 4

Gradually add the dry ingredients to the egg yolk mixture, stirring until the batter is smooth.

Step 5

In the bowl with egg whites, use an electric mixer to beat the whites until stiff peaks form.

Step 6

Gently fold the beaten egg whites into the batter, being careful not to deflate the mixture.

Step 7

Heat a large non-stick skillet over medium heat and melt the butter.

Step 8

Pour the batter into the skillet and allow to cook undisturbed for about 4-5 minutes or until the bottom is golden brown and set.

Step 9

Carefully flip the pancake over, cutting it into quarters if necessary, then continue cooking for another 4-5 minutes.

Step 10

Using two spatulas or a wooden spoon, break the pancake into bite-sized pieces in the skillet.

Step 11

Increase the heat slightly and gently toss the pieces until they are golden brown on all sides.

Step 12

Serve warm, sprinkled with powdered erythritol on top for a touch of sweetness.

Nutrition Facts

Serving size	(500.1g)

Amount per serving	% Daily Value*
Calories	974.0

Total Fat 78.0g	0%
Saturated Fat 24.8g	0%
Polyunsaturated Fat 1.1g
Cholesterol 814.5mg	0%
Sodium 1574.8mg	0%
Total Carbohydrate 84.3g	0%
Dietary Fiber 14.5g	0%
Total Sugars 5.2g
Protein 42.6g	0%

Vitamin D 213.4IU	0%
Calcium 470.6mg	0%
Iron 7.1mg	0%
Potassium 461.5mg	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: 58.0%

Protein: 14.1%

Carbs: 27.9%