Low-carb Kaiserschmarrn (shredded pancake) with almond flour

Low-carb Kaiserschmarrn (shredded pancake) with almond flour, eggs and low-fat quark, plus a little maple syrup instead of refined sugar: ready in 25 minutes, with 28 g protein per serving.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 15 min
• Total time: 25 min
• Calories: 420 kcal per serving
• Protein: 28 g
• Fat: 26 g
• Carbs: 12 g

Ingredients

• 4 organic eggs
• 100 g low-fat quark
• 50 g almond flour
• 1 tbsp maple syrup
• 1 tbsp coconut oil
• 1 pinch of salt

Method

You’ll need: frying pan · spatula

1. Separate the eggs and whisk the egg whites with the salt until stiff and stable.
2. Stir the egg yolks with the low-fat quark, almond flour and maple syrup to a smooth batter.
3. Carefully fold the whisked egg whites into the quark mixture so the batter stays airy.
4. Heat the coconut oil in a non-stick frying pan over a medium heat and cook the batter until the underside is golden brown.
5. Divide the pancake in the pan, turn the pieces and cook them a little longer. Then tear the Schmarrn into small pieces.
6. Serve the low-carb Kaiserschmarrn warm, straight from the pan.

Good to know

When you fancy something sweet but not heavy, this Kaiserschmarrn is just right. Soft inside, lightly browned outside and quickly made in the frying pan.

Swaps

Low-fat quark → Greek yoghurt (a little more fat, often a creamier texture). Less sweet: halve the maple syrup and round it off with cinnamon, vanilla or a few berries. Coconut oil → ghee (heat-stable and full of flavour; contains milk). Almond flour → finely ground hazelnuts (for a change of flavour and nutrients).

Allergens

Contains egg, milk and almonds (tree nuts). Usually well suited to children if they tolerate nuts and egg; in pregnancy it's fine with fresh eggs cooked right through.