Category, , , , , DifficultyIntermediate

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

Keto Pancake Bites (Kaiserschmarrn)

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)
 pinch of salt
For Serving:

Instructions:
1

Separate the egg yolks and egg whites.
 

2

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

3

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

4

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

5

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.
 

6

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".
 

7

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.
 

8

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.
 

9

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.
 

10

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

11

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

Storage:
12

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

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)
 pinch of salt
For Serving:

Directions

Instructions:
1

Separate the egg yolks and egg whites.
 

2

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

3

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

4

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

5

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.
 

6

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".
 

7

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.
 

8

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.
 

9

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.
 

10

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

11

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

Storage:
12

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.)

Super Fluffy Keto Shredded Pancake (Kaiserschmarrn)
Scroll Up