Easy Keto High Protein Baked Fluffy Yogurt Pancakes
Servings 6 large pancakes
Calories 143kcal
Ingredients
- 6 large eggs separated, room temperature
- 1 teaspoon apple cider vinegar or cream of tartar
- 4 ounces low fat plain Greek yogurt or 113 grams
- 1 teaspoon baking powder
- 1 cup whey protein powder or 3 scoops or 86 grams
- 2 tablespoons Monk Fruit liquid sweetener
- pinch salt
Instructions
- Preheat oven at 300 degrees F. Place a silicone hamburger mold onto a baking sheet pan. Set aside.
- Place your egg whites in a stand mixer or electric hand mixer with vinegar and whip until stiff peaks. This should take about 10-15 minutes. Set aside.
- Place the egg yolks in a bowl with the remaining ingredients and whisk and stir well to combine. You can also just add these ingredients to a blender and blend until smooth.
- Fold in a small amount of egg yolk mixture into the egg white mixture a little at a time until it's all incorporated.
- Spread batter into the 6 capacity silicone mold or fill an extra large muffin cup pan. Mine is 3.5 inch diameter.
- Bake on the middle shelf of oven for 30 minutes or until a toothpick or skewer stick in the center comes out clean and it's golden brown.
- Storage; Place keto rolls in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
Nutrition
Serving: 1fluffy pancake | Calories: 143kcal | Carbohydrates: 2g | Protein: 19g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 31mg | Sodium: 145mg | Potassium: 68mg | Fiber: 0.01g | Sugar: 2g | Vitamin A: 11IU | Calcium: 51mg | Iron: 0.1mg