Kaiserschmarrn, the fluffy shredded pancake from Austria and Bavaria, is a classic treat, and with fresh berries it’s even better.
Our gluten-free low carb Kaiserschmarrn is a delight for body and soul, and the sweet, juicy raspberries and strawberries add plenty of vitamin C.
per portion
Ingredients list
| 20 g | Coconut flour |
| 140 g | Egg |
| 50 g | Greek yogurt |
| 25 g | Ghee/clarified butter |
| 10 g | Whey protein powder |
| 100 g | Raspberries |
| 165 g | Strawberries |
| 20 g | Erythritol |
| Lemon zest |
Instructions
Separate the eggs. Beat the egg whites with a pinch of salt until light and stiff.
Beat the yolks with the lemon zest and erythritol until pale yellow and creamy.
Now fold in the coconut flour. The mixture will collapse a little.
Carefully fold in the beaten egg whites with a spatula.
Heat the ghee in a pan.
Pour in the batter. Reduce the heat, put the lid on and cook over gentle heat until the top of the batter sets.
When the top is firm, carefully turn the Kaiserschmarrn and finish cooking.
Now carefully tear the Kaiserschmarrn into bite-sized pieces with two forks.
Wash the berries and cut them up if needed.
Mix the yogurt with the protein powder.
Put the Kaiserschmarrn in a deep plate or bowl and top with the yogurt and berries.
Tip:
You can make the Kaiserschmarrn ahead; it keeps in the fridge for 3-4 days. Just top it with fresh berries and yogurt before serving.
Here on the blog you’ll find the “moderate carb” version. In the app, the recipe “Kaiserschmarrn Bowl with Berries” is also available as a keto or low carb version, depending on the way of eating you chose for your personalized nutrition plan.
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