Enjoy this keto-friendly oven-baked cream cheese pancake. It is a delightful low-carb dessert and breakfast option. It’s both easy to prepare and delicious. This thick and fluffy pancake is paired with a homemade sugar-free strawberry jam. It is a perfect choice for those who are following a ketogenic diet.
Fluffy Keto Tray Pancake
Course: Dessert, BreakfastDifficulty: Medium12
servings15
minutes25
minutes146
kcalIngredients
- Keto Strawberry Jam
2 cups / 5 dl fresh or frozen strawberries
2 tbsp powdered erythritol, adjust sweetness as needed
1 tbsp chia seeds
1/2 tsp vanilla extract
- Pancake
4 large eggs
1 cup / 2,5 dl unsweetened almond milk, or coconut milk for richer flavor
1/4 cup / 0,5 dl melted butter or coconut oil
4 oz / 100 g cream cheese, softened
1/4 cup / 0,5 dl powdered erythritol, or preferred keto-friendly sweetener
1 cup / 2,5 dl almond flour
1/4 cup / 0,5 dl coconut flour
1 tsp vanilla extract
tsp baking powder
1/4 tsp salt
Directions
- Keto Strawberry Jam:
- In a small saucepan over medium heat, add the strawberries and sweetener. Cook until the strawberries release their juices and soften, about 5-7 minutes.
- Mash the strawberries with a fork or potato masher to your desired consistency.
- Stir in the chia seeds and vanilla extract. Cook for another 1-2 minutes, then remove from heat.
- Let the jam cool and thicken for about 10 minutes.
- Pancake
- Preheat your oven to 350°F (175°C) and line a about 9x9-inch (23 cm) baking tray with parchment paper.
- In a large bowl, whisk together the eggs, almond milk, melted butter, vanilla extract, and sweetener until smooth.
- Add the almond flour, coconut flour, baking powder, and salt to the wet ingredients. Mix until the batter is smooth and slightly thick.
- Pour the batter into the prepared tray and spread it evenly.
- Bake for 20-25 minutes, or until the pancake is set and golden on top. A toothpick inserted in the center should come out clean.
Notes
- Macros for the whole pancake: Calories: 1748
Protein: 63g
Fat: 145.5g
Net Carbs: 51g