These Japanese Keto Souffle Pancakes are fluffy, airy, gluten-free, dairy-free and sugar-free! Can you believe this dessert is real?

I’ve bought egg white powder for a popular keto recipe – egg white bread. However, after that I felt like I didn’t want to make a loaf of bread with a dozen eggs, and I was a bit lazy to turn on the oven. So the idea of pan-frying the meringue like soufflé pancakes came up and the result was so satisfying!!

Their taste was like a combined version of soufflé pancakes and the meringue topping of baked alaska. This recipe was adapted from a YouTube video by Indigo Nili. Link here:
https://www.youtube.com/watch?v=jsnumIvAyIE&t=143s

For quite a long time I haven’t had Japanese soufflé pancakes, even before I started keto diet, thanks to my gluten intolerance. I’ve ever tried making a GF version of soufflé pancakes with Japanese rice flour, but I gave up due to the high amount of sugar it needed to create the fluffiness as the regular version. For this keto version, though we used allulose as sweetener, the meringue didn’t weep drastically. Even after cooling down, these keto souffle pancakes were still airy and soft!

So let’s make pancakes now!

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Want more keto/low carb baked good/dessert recipes? Here are more ideas on Lokyi’s Food Studio:

Flourless Keto Bread with Nut Butter
Vegan Keto Bread Buns With Black Sesame Powder
Keto Vegan Cheesecake Bites (No-bake Fat Bombs!)
Keto Fudgy Brownies with Okara Powder (Vegan)

NUTRITIONAL INFORMATION

Note: Net carb count excludes fiber, erythritol, and allulose, as they do not affect blood sugar in most people. The numbers are calculated by ourselves manually and the information is just for your reference. The figures may vary depending on the brand of the ingredients, so feel free to make your own calculations.

Total serving in this recipe: 1
Net carb per serving: 1g
Sugar Alcohol per serving: 20g

Japanese Keto Souffle Pancakes Matcha Flavour

lokyisfoodstudio

These Japanese Keto Souffle Pancakes are fluffy, airy, gluten-free, dairy-free and sugar-free! Can you believe this dessert is real?

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Breakfast, Dessert, Snack

Cuisine Japanese

Servings 1

Calories 85 kcal

Equipment

• Non-stick large frying pan (with lid)
• Heat-proof silicone spatula

Ingredients

  

• 67-70 grams cold egg whites from about 2 large eggs
• 1/4 teaspoon apple cider vinegar
• 12 grams unflavored egg white powder I used Julian Bakery's
• 20 grams allulose
• pinch of fine pink salt
• pinch of xanthan gum
• 2.5 grams matcha powder I used Marukyu Koyamaen's

Instructions

 

• I measured my ingredients by weight (grams) and I recommend you do so for the best result.
• Grease a non-stick and large frying pan (with a lid) with oil and heat it gradually over medium-low heat.
• Separate the eggs and place the whites into a large mixing bowl or bowl of a stand mixer. Save the yolks for other recipes. Add apple cider vinegar, egg white powder, allulose, salt, xanthan gum and sifted matcha powder into the egg whites. Whip at low speed with a hand or stand mixer, for about a minute until everything is basically combined and the egg whites become frothy. There will still be a little lumps of matcha powder. They’ll go away as you whip. Don’t worry about them at this stage.
• Without stopping, turn the mixer to medium speed to whip the egg white mixture for a minute more, until foamy and almost all matcha powder dissolved, then turn to high speed and beat until stiff peak forms (like very stiff), for around 4 minutes. The whole whipping process takes about 5 to 6 minutes. Be careful not to over whip. Put the meringue in a piping bag.
• Test the temperature of the pan by dropping a drip of water on the pan. If it boils slowly, the temperature is right; but if it sizzles, it means it’s too hot. After testing, pipe the meringue on the preheated frying pan, divide it evenly into 3 pancakes. Drop about 10ml of water on the side of the pan (don’t let it touch the pancakes) and put a lid on to pan-fry for about 4 minutes.
• Use a heat-proof silicone spatula to lift the pancakes. If you feel they’re still stuck, close the lid again to let them firm up a little more. Flip the pancakes gently when the down sides are not sticky. Again drop about 10ml of water on the side of the pan. Put the lid on and cook for about 3 minutes more, until they’re firm and nicely browned.
•  Transfer them to a plate immediately. Feel free to serve them with your favorite keto-friendly toppings. I myself love serving them with keto-friendly ice-cream, berries or sugar-free maple syrup!