Keto Soufflé Pancakes

Langkah-langkah

1. Whisk the egg yolk with 1 tablespoon of swerve until pale and frothy. Mix the milk (or cream mixed with water) in batches. Sprinkle the almond flour and baking powder over the yolk mixture and whisk well making sure everything is incorporated.

2. Whip the egg whites with the cream of tartar until frothy and pale, adding in the swerve in bit at a time until the whites are whipped into a glossy thick meringue that holds a peak. Be careful not to over whip.

3. Take 1/3 of the whipped egg whites and whisk it into the bowl with the yolks until completely incorporated. Add half of the remaining whites and whisk into the yolk batter, being careful not to deflate. Transfer the egg yolk mixture to the remaining egg whites, whisk and then use a spatula to fold together.

4. Heat up a large non stick frying (with a lid) pan over low heat. Very lightly brush with oil and use a paper towel to rub it around. You want a very light film. Using an ice cream scoop or measuring cup, place scoops of pancake batter 2-3” apart on the pan (see notes). Cover and cook for 4-8 minutes.

5. Lift the lid and use a spatula to gently peek under the pancake. The pancake should release easily – don’t force it. Gently flip. Cover and cook for 5-6 minutes. The pancakes will grow even taller and fluffier when they’re done.

6. Once the pancakes are golden and cooked through, gently remove and serve on a plate with keto powdered sugar, butter, whipped cream, and keto maple syrup. Enjoy immediately!