- 3 eggs-separated
- 1/4 tsp cream of tartar
- 1/2 cup heavy cream
- 1/3 cup nut or sunflower seed flour
- 1 scoop MCT powder optional
- 1 tsp keto-friendly sweetener
- 1/2 tsp vanilla
- 2 tsp baking powder
- 3 TBS butter-melted
- 1 TBS lemon juice
- 1/2 tsp keto-friendly sweetener
Preheat oven to 400° F. Lightly grease a 9-10" cast iron skillet and place in oven to preheat while making batter.
Separate egg whites and yolks, placing white in mixer bowl and yolks in another mixing bowl.
Add cream of tartar to egg whites and beat on high speed to stiff peaks.
Into bowl with egg yolks add cream and beat until well mixed. Then add all other ingredients, making sure to add melted butter last. Mix until smooth.
Carefully fold yolk mixture into egg whites, do not over mix or beat as this will cause the whites to lose structure.
Remove preheated skillet from the oven and pour batter into hot pan. Bake 10-12 minutes until golden brown and center no longer jiggles.
Divide into 4 and slide onto plates.
Melt butter in microwave safe dish on high for 20-30 seconds.
Add in lemon and sweetener and mix well.
Drizzle warm lemon butter over pancake.
These are wonderful with a dollop of unsweetened freshly whipped cream or lightly dusted with some powdered keto-friendly sweetener.
Total fat (grams) 26.2
Net carbs (grams) 4.9
protein (grams) 6.6