Keto Lemon Soufflé & Berry Pancake

Name: Keto Lemon Soufflé & Berry Pancake
Prep time: 15 min
Total time: 15 min
Ingredients: 3 large eggs, separated; ¼ tsp cream of tartar or apple cider vinegar; 2 tbsp powdered Erythritol or Swerve (20 g/ 0.7 oz) or 5-10 drops Stevia; ½ tsp fresh lemon zest; 2 tbsp coconut flour (16 g/ 0.5 oz); 1 tsp ghee or coconut oil; Optional: serve with full-fat yogurt, sour cream or creamed coconut milk; ¼ cup berry sauce (recipe below); ½ cup blackberries, fresh or frozen (75 g/ 2.6 oz); ½ cup wild blueberries, fresh or frozen (75 g/ 2.6 oz); 3 tbsp water; 2 tbsp powdered Erythritol or Swerve (20 g/ 0.7 oz) or 5-10 drops Stevia; ¼ tsp vanilla powder or 1 tsp sugar-free vanilla extract; 1 tbsp fresh lemon juice; 2 tsp ground chia seeds or 1 tbsp whole chia seeds

Martina SlajerovaUpdated 28 September 2023★★★★★4.8 (147 ratings)

Ready in 15m
6.6 g net carbs
344 kcal
Serves 1

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Lemon Soufflé & Berry Pancake (paleo, low-carb, keto)

If you ever feel like eating soufflé for breakfast, give this keto pancake a try! It takes no more than 15 minutes to prepare and makes a light, airy and delicious breakfast treat. I used my own sugar-free berry sauce which I always make in batches and serve with keto pancakes and waffles, full-fat yogurt or chia pudding.

This recipe is based on Fluffy Cocoa & Berry Omelet from my KetoDiet Cookbook and Fluffy Omelet with Raspberries from the KetoDiet App. Enjoy!

Step-by-step

Start by preparing the berry sauce. Place the blackberries and blueberries in a saucepan. Add water, Erythritol, vanilla powder and lemon juice. Cook over a medium heat until the berries start to soften. Take off the heat and mix in the ground or whole chia seeds.
Let it sit for 10-15 minutes to thicken. Meanwhile, prepare the pancake. Set the oven to broil at 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Separate the egg whites from the egg yolks. Using a fork, mix the egg yolks.
Start beating the egg whites on medium-low speed. Continue for about 2 minutes until the whites become foamy. Then, add the cream of tartar (or apple cider vinegar). Add powdered Erythritol, a tablespoon at a time. Keep beating until the egg whites create soft peaks.
Add the lemon zest and egg yolks and gently fold into the egg whites using a silicon spatula.
Sift in the coconut flour and slowly combine with the egg mixture without deflating the egg whites.
Spread the pancake batter in a hot skillet greased with ghee (I used an 8-inch skillet). Cook on low heat for about 5 minutes until the bottom of the pancake starts to brown. Remove from the burner and place in the oven under the broiler for 3-5 minutes or until lightly browned.
Serve with the berry sauce on top (about ¹/₄ cup/ 60 ml per pancake). Reserve the remaining berry sauce for more pancakes and store in an airtight container for up to a week.
Tip: Instead of the berry sauce, you can try Sugar-free Amarenata (just skip the lemon zest in the pancake and use vanilla extract instead) or sauce made with any other berries.

Recipe