Piping hot and fluffy, this pancake puff is an incredibly easy breakfast dish that tastes similar to French toast.
This recipe uses blueberries and swerve sugar as garnish, but the pancake can be served with all sorts of keto friendly toppings (like cream cheese and blueberries, drizzled with sugar-free syrup, or sprinkled with swerve sugar and lemon juice). I’m going to try cinnamon with swerve sugar as garnishes next time.
My fiancé, Aaron, loves when I make these for breakfast. It reminds him of the German apple pancakes his mom would make for him growing up. I admittedly made these every workday for a solid week, and it made my fiance super happy 😉 This recipe is ridiculously easy, and it’s only 1g net carb per serving! Win-Win.
The original recipe is from the Southern Keto Cookbook by Natasha Newton. Natasha’s cookbook helped Aaron and I begin and stick with our keto journey last year. Her recipes are super easy to make, and they remind me of my mom’s Louisiana dishes growing up. You will be seeing a lot of recipes on my blog from her. If you don’t know where to start with keto, buy her book. It’s a perfect gift for ketogenic friends and family too. We bought this for my future MIL for Christmas, and she’s enjoyed it too. My cousin and girlfriend also love this cookbook!
Step 1: These are the ingredients we will be using to make this puff. I like to prep all of my ingredients beforehand in my glass nesting bowls.
The swerve confectioner’s sugar and blueberries will be used as garnish later.
Step 1: Whisk the eggs then mix in all of the ingredients (coconut flour, erythritol, vanilla extract, salt, water, heavy whipping cream).
Step 2: Melt butter in the microwave and place in the cast iron skillet
Step 3: Pour the batter into the cast iron skillet with the melted butter and place in the cold oven. Turn oven to 425 degrees Fahrenheit and bake for 16-18 minutes until the puff is golden brown. I baked mine for 17 minutes and it was perfect.
Step 5: This is my favorite part (besides eating it)! I love watching the cake puff up while in the oven. Aaron still jokes with me about the first time I made this. When I opened the oven door and saw the rising cake, I said, “Oh nooooo, it’s ruined!!!” Aaron, in his laid back tone just says, “Ah, it’s fine”. And he was right (won’t let him know that of course) – the pancake inflates like a balloon when the water inside the shell turns into steam. It will deflate when you remove from the heat.
Step 6: Sprinkle a few dashes of swerve confectioner’s sugar and top with 1/4 cup of fresh bluberries. Serve immediately.
Keto Pancake Puff
- cast iron skillet
- 2 tablespoons salted butter
- 4 large eggs
- 1/4 cup water
- 1/4 cup heavy whipping cream
- 2 tablespoons coconut flour
- 2 tablespoons granular erythritol (or swerve granular)
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup fresh blueberries
- Few dashes of confectioners style swerve sugar
- Whisk the eggs then mix all of the ingredients (coconut flour, erythritol (or swerve granular), vanilla extract, salt, water, heavy whipping cream) in a mixing bowl.
- Melt 2 tbsp butter in the microwave and place in the cast iron skillet.
- Pour the batter into the cast iron skillet with the melted butter and place in the cold oven. Turn oven to 425 degrees Fahrenheit and bake for 16-18 minutes until the puff is golden brown.
- Sprinkle a few dashes of swerve confectioner's sugar and top with 1/4 cup of fresh bluberries. Serve immediately.
- Calories: 164
- Fat: 13.8g
- Protein: 7.2g
- Carbs: 1.7g
- Fiber: 0.7g
- Net Carbs: 1g