Name: Super Fluffy Keto Shredded Pancake (Kaiserschmarrn)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 3 eggs; 5 tbsp granulated erythritol (2.3oz/65g); ½ cup finely ground almond flour (2.1oz/60g); 2 tbsp melted butter (1.1oz/30g); ½ cup cream cheese (3.5oz/100g); 7 tbsp unsweetened almond milk (100ml); 1 tsp sugar-free vanilla extract; pinch of salt; powdered erythritol

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Recently I’ve been craving a big serving of a famous Austrian dish called “Kaiserschmarrn”.
But of course, the traditional version is made with flour and sugar, but I thought that there may be a way to create a keto-friendly version of it!

If you’ve never heard of “Kaiserschmarrn” – it’s basically a super fluffy shredded pancake.
Traditionally it’s served with powdered sugar and sometimes with apple or cherry puree.
“Kaiserschmarrn” is basically the perfect Austrian comfort food.

If you’re intrigued and want to try it out – you can now do it, even if you’re on the ketogenic diet.
This low carb and sugar-free version is just as delicious as the traditional version, but with only 2g net carbs per serving absolutely keto diet friendly!

KETO SHREDDED PANCAKE (AKA KAISERSCHMARRN) INGREDIENTS:

This section is where I share a few suggestions and explanations for the ingredients you’ll need for this recipe.

(You can find the exact amounts needed on the recipe card embedded below this section).

eggs

granulated erythritol & powdered erythritol:

Why do I love Erythritol so much?
In my opinion, Erythritol is the best keto-friendly sweetener.
– it doesn’t spike your blood sugar,
– it’s completely safe and
– has a very fresh & natural sweet taste.

Because of its natural origin and natural production process (fermentation), I also consider erythritol to be paleo-friendly.

You can use other keto-friendly sweeteners that won’t spike your blood sugar as well, but be aware that you may have to add more or less sweetener if you do so.

Erythritol is about 70% as sweet as sugar whereas other keto-friendly sweeteners like monk fruit and stevia are much sweeter than sugar.
Keep that ratio in mind when using a 1:1 sugar replacement.

finely ground almond flour:
The finer the almond flour, the better.
I recommend looking specifically for almond flour, not almond meal as that usually has a very crumbly texture.

melted butter

cream cheese

unsweetened almond milk

sugar-free vanilla extract

pinch of salt

HOW TO MAKE KETO KAISERSCHMARRN (SHREDDED PANCAKE):

CategoryBreakfast, Dessert, Keto, Low Carb, Snacks, VegetarianDifficultyIntermediate

This 2g net carb keto version of traditional Austrian-style shredded pancake aka "Kaiserschmarrn" is the perfect comfort food while on the ketogenic diet!

Yields4 Servings

Prep Time15 minsCook Time15 minsTotal Time30 mins

Ingredients:

3 eggs

5 tbsp granulated erythritol (2.3oz/65g)

½ cup finely ground almond flour (2.1oz/60g)

2 tbsp melted butter (1.1oz/30g)

½ cup cream cheese (3.5oz/100g)

7 tbsp unsweetened almond milk (100ml)

1 tsp sugar-free vanilla extract

pinch of salt

For Serving:

powdered erythritol

Instructions:

Separate the egg yolks and egg whites.

Add the erythritol, pinch of salt and egg whites into a large bowl and beat until stiff.

In a separate bowl, mix the egg yolks, melted butter, and vanilla extract.

Use a separate glass or bowl to mix the cream cheese and almond milk.
Stir until there are no big cream cheese crumbles left.

Take the egg yolk-butter mixture and alternately add the almond flour and cream cheese-almond milk mix into the bowl.
I recommend starting by adding 1/4 of the almond flour through a sifter, stir until no chunks are left and then adding 1/4 of the cream cheese-almond milk mix.
Use an egg beater to stir.

Repeat until all of the almond flour and cream-cheese-almond milk mix is added to the egg yolk-butter mix.

Fold in 1/2 of the beaten egg white using a spatula and make sure no chunks of the egg white are left before adding the other half and repeating this step.

After all of this, you should be left with a fluffy pancake base to make your Keto "Kaiserschmarrn".

Heat a frying pan with a piece of butter on low-medium heat.
Add the pancake batter to the frying pan until it's about a finger thick.

You may have to repeat this step if you use a small frying pan.

Fry the pancake for approx. 10 min on low-medium heat.

Once the middle of the pancake isn't "jiggling" anymore, you can proceed to the next step.

Use a pancake flipper to separate the pancake into 4 pieces.
Flip each of the pieces onto the other side and fry them for approx. 5 minutes.

Once your pancake is done, use a pancake flipper or two forks to "shred" it.
Simply rip it into bite-sized pieces.

Serve with powdered erythritol and enjoy it with a hot cup of coffee or tea!

Storage:

I recommend eating all of your Keto Kaiserschmarrn on the same day, as long as the taste is the best.
It will be good for a couple of days in your fridge, but it may become quite dry after 1-2 days.

*This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you.
Thank you for supporting my site!

**(I try to be as accurate as possible with the nutrition information below, but values may vary because of natural occurring fluctuations and different products used.)

Nutrition Facts

Serving Size 1/4 of whole recipe

Servings 4

Amount Per Serving
Calories 270

% Daily Value *
Total Fat 20.9g33%
Total Carbohydrate 4.5g2%
Dietary Fiber 2.5g10%
Protein 16.4g33%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients