INGREDIENTS

Coconut flour = 16 g / 2 tbsp

Egg yolks = 2 (large)

Egg whites = 3 (large) (cold)

Whipping cream = 20 ml

Coconut oil = 10 ml

Lemon juice = 1 tsp

Vanilla extract or essence = 1/2 tsp

Monk fruit = 30 g (OR any keto friendly sweetener)

Note:

1. This recipe makes 1 piece of 4" x 2" cooking ring mold so you can adjust accordingly.

2. As the batter is quite runny, it's highly recommended to use a ring mold which also provides the height that we are looking for.

1. For best results, weigh the ingredients with a digital scale.

2. Prepare a 4" x 2" cooking ring mold lined with parchment paper. As an option, you can butter the parchment paper so that it peels off more easily for a smoother look. If you do not have a cooking ring mold, you can use aluminum foil to make one with 1" height and about 2.5-to-3-inch diameter. Do not make it too big as it is quite fragile.

3. In a bowl, add the egg yolks, whipping cream, coconut oil and vanilla extract. Whisk until well combined.

4. Sieve the coconut flour into the egg mixture and mix until well combined. The texture may look coarse but it's fine as it will be smoothened later with the meringue. Set aside.

5. In a separate bowl, add the cold egg whites, lemon juice (helps to stabilize the meringue) and beat with a handheld mixer until stiff peaks (about 3 to 5 mins). Add the sweetener gradually while beating the egg whites.

6. Add half the meringue into the egg mixture and whisk until smooth.

7. Gently fold in the balance of meringue into the egg mixture until well combined.

8. Heat up a nonstick pan at low heat and brush a little oil evenly on the pan.

9. Place the cooking ring mold on the pan and scoop the batter into the ring until 3/4 full.

10. Drizzle 1 tbsp. of water onto the pan then cover and cook for 4 to 5 mins until the bottom is nicely browned.

11. Gently flip over the pancake by scooping it with the cooking ring mold onto a plate. Then flip over with the pan gently. This is the best method as the batter is quite runny. Drizzle with 1 tbsp. of water, cover and cook for another 3 to 4 mins. The pancake is done when it feels a bit firm at the sides. Do not overcook it as it will be too dry and dense.

12. Remove ring and parchment paper.

13. Serve immediately with your favorite toppings.

[Total serving = 1 (4" x 2" plain pancake)]

NUTRITION INFO PER SERVING

Total carb = 2.8 g

Dietary fiber = 0.8 g

Net carb = 2.0 g

Calories = 425

Total fat = 34.2 g

Protein = 25.5 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

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