Keto Pancakes
2 servings
30 minutes
Keto pancakes are the perfect blend of tenderness and lightness, created specifically for those following a low-carb diet. This recipe, inspired by traditional European pancakes, is adapted for modern gluten-free and sugar-free eating. The batter is based on chicken eggs and cream cheese, giving the pancakes an airy texture and rich creamy flavor. Erythritol is used instead of sugar, making them slightly sweet without harming the figure. Fried in aromatic olive oil, these pancakes have a golden crust and softness inside. They are perfect for breakfast or a light snack and can be served with berries, nuts, or sour cream. This pancake option is a great solution for those who want to enjoy classic flavors without excess carbs.
1
Prepare the ingredients.
2
Break the eggs into a deep container.
- Chicken egg: 3 pieces
3
Add cream cheese.
- Cream cheese (curd cheese spread): 3 tablespoons
4
To salt.
- Sea salt: 0.5 teaspoon
5
Add erythritol.
- Erythritol: 1 tablespoon
6
Whip vigorously with a mixer.
7
Heat the oil over high heat.
- Refined olive oil: to taste
8
Pour the resulting mixture into the frying pan.
9
Once the bottom is browned, reduce the heat and flip it. Fry for a couple more minutes.
10
Do the same with each pancake, adjusting the temperature and occasionally adding a bit of oil to the pan.
- Refined olive oil: to taste
11
Use all the mixture to make pancakes on a plate. Serve immediately!
