Keto pancakes with mascarpone

Keto 635 Last Update: Jul 25, 2021 Created: Jul 25, 2021 0 0 0
Keto pancakes with mascarpone
  • Serves: 1 People
  • Prepare Time: -
  • Cooking Time: 30
  • Calories: -
  • Difficulty: Easy
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These mascarpone pancakes are reminiscent of tiramisu but are also a low-carb keto dessert. Light and airy pancakes are filled with mascarpone butter cream and garnished with cocoa powder.

Ingredients

Directions

  1. Cooking pancakes
  2. To prepare the pancakes, combine almond flour, oat fiber, salt and baking powder in a bowl.
  3. In a separate bowl, beat the egg whites until stiff. To simplify the process, you can use a mixer.
  4. In another bowl, beat the yolks, cottage cheese, heavy cream, coffee and vanilla extract.
  5. Add protein foam to the resulting mixture and mix until smooth using a mixer.
  6. Combine the egg mass and dry ingredients mixture, mix well. The dough should look like thick sour cream. If the dough is thin, you can add some whipped heavy cream.
  7. Heat a frying pan, grease with oil, spread out the pancake dough to make pancakes 8-10 cm in diameter. Fry the pancakes over low heat under the lid for 2-3 minutes on each side.
  8. For the cream, beat until firm foam. In a separate bowl, beat the mascarpone with vanilla and sweetener. Gradually add the whipped cream to the cheese mass, stirring occasionally, until an airy, homogeneous cream is obtained. Put the pancake on a flat plate, brush with strong coffee, apply mascarpone cream, sprinkle with cocoa powder on top. Place the second pancake on top. Repeat layers until the desired dessert height is obtained.
  9. Mascarpone pancakes can be served immediately after cooking, or stored in the refrigerator. Pancakes without cream can be stored in the freezer and reheated in a pan or microwave before use.

Keto pancakes with mascarpone



  • Serves: 1 People
  • Prepare Time: -
  • Cooking Time: 30
  • Calories: -
  • Difficulty: Easy

These mascarpone pancakes are reminiscent of tiramisu but are also a low-carb keto dessert. Light and airy pancakes are filled with mascarpone butter cream and garnished with cocoa powder.

Ingredients

Directions

  1. Cooking pancakes
  2. To prepare the pancakes, combine almond flour, oat fiber, salt and baking powder in a bowl.
  3. In a separate bowl, beat the egg whites until stiff. To simplify the process, you can use a mixer.
  4. In another bowl, beat the yolks, cottage cheese, heavy cream, coffee and vanilla extract.
  5. Add protein foam to the resulting mixture and mix until smooth using a mixer.
  6. Combine the egg mass and dry ingredients mixture, mix well. The dough should look like thick sour cream. If the dough is thin, you can add some whipped heavy cream.
  7. Heat a frying pan, grease with oil, spread out the pancake dough to make pancakes 8-10 cm in diameter. Fry the pancakes over low heat under the lid for 2-3 minutes on each side.
  8. For the cream, beat until firm foam. In a separate bowl, beat the mascarpone with vanilla and sweetener. Gradually add the whipped cream to the cheese mass, stirring occasionally, until an airy, homogeneous cream is obtained. Put the pancake on a flat plate, brush with strong coffee, apply mascarpone cream, sprinkle with cocoa powder on top. Place the second pancake on top. Repeat layers until the desired dessert height is obtained.
  9. Mascarpone pancakes can be served immediately after cooking, or stored in the refrigerator. Pancakes without cream can be stored in the freezer and reheated in a pan or microwave before use.

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