Keto Sheet Pan Pancake (Oven Baked, Flour Free)
Servings 8 slices
Calories 100kcal
Ingredients
- 6 eggs separated, room temperature
- 1 teaspoon white vinegar
- 4 ounces sour cream or 113 grams or see above for swaps
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup vanilla egg white protein powder or see above for swaps
- 1/4 cup Liquid Allulose or see above for options
- 1 tsp vanilla extract
- 1 tsp vanilla liquid stevia optional
Instructions
- Preheat oven at 325 degrees F and line a 9 by 13 baking sheet pan with parchment paper or silpat or grease.
- Place your egg whites in a stand mixer with vinegar and whip until stiff peaks. This should take about 10-15 minutes. Set aside.
- Place the egg yolks in a blender with wet ingredients (sour cream) and then remaining dry ingredients and blend until incorporated and a smooth batter forms.
- With the stand mixer on low speed, slowly pour in the egg yolk mixture until it's all incorporated.
- Pour this pancake batter into your 9 by 13 prepared pan.
- Bake on the middle shelf of preheated oven for 25-30 minutes or until a toothpick or skewer stick in the center comes out clean.
- Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months. Reheat by removing one or two from the freezer and microwaving for 30 seconds to 1 minute.
Notes
Net carbs: 1.9g
Nutrition
Serving: 1slice | Calories: 100kcal | Carbohydrates: 2g | Protein: 9g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 131mg | Sodium: 124mg | Potassium: 89mg | Fiber: 0.01g | Sugar: 1g | Vitamin A: 267IU | Vitamin C: 0.1mg | Calcium: 44mg | Iron: 1mg