Keto Almond Flour Pancakes

Instructions

1. For the Mascarpone Cream: In a chilled bowl, whisk together the mascarpone cheese, heavy cream, powdered sweetener, and vanilla extract until smooth and creamy. Cover and refrigerate until ready to serve.
2. For the Pancake Batter: In a large bowl, whisk together the almond flour, whey protein isolate, baking powder, and sea salt.
3. In a separate bowl, whisk together the egg yolks, heavy cream, erythritol, vanilla extract, and orange blossom water until well combined.
4. Pour the wet ingredients into the dry ingredients and whisk until just combined. Set aside.
5. In a clean, dry bowl, beat the egg whites until stiff, glossy peaks form. Be careful not to overbeat.
6. Gently fold one-third of the beaten egg whites into the almond flour mixture to lighten it. Then, carefully fold in the remaining egg whites in two additions until just incorporated, maintaining as much air as possible.
7. Heat a lightly greased non-stick skillet or griddle over low to medium-low heat. You can use a ring mold or make thick, round pancakes.
8. Carefully spoon about 1/4 cup of batter per pancake onto the skillet. Cook for 4-5 minutes per side, or until golden brown and puffed up. These will take longer to cook than standard pancakes due to their thickness.
9. Serve the soufflé pancakes immediately, topped with a dollop of the chilled mascarpone cream and your favorite gourmet keto toppings such as fresh berries, slivered almonds, or a drizzle of sugar-free caramel sauce.