Chocolate Keto Pancakes
Eggs and mascarpone give these pancakes more protein and fat than ordinary sweet crepes, while cocoa brings deep flavor without flour or sugar. The result is a soft chocolate keto dessert that is easy to serve in small portions.
Separate the egg whites and yolks from egg (100 g). Beat the whites with erythritol (40 g) until the mixture becomes lighter and fluffier, which helps the pancakes stay more tender.
In a second bowl mix the yolks with mascarpone (80 g), then add cocoa powder (30 g), starch-free baking powder (3 g), and table salt (1 g). Make a smooth thick chocolate base and gently fold in the whipped whites without knocking out too much air.
Lightly grease the skillet with ghee (10 g) and cook the batter under a lid over medium heat as small thick pancakes, about 2-3 minutes per side. Serve at once while the texture is still especially soft and airy.
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