Desserts
Low-carb almond pancakes
Small, delicate pancakes with egg, cream cheese and almond meal.
Servings in this printout: 4
Ingredients
- 220 g egg without shell
- 100 g plain cream cheese, 11% fat
- 50 g full-fat whole-almond meal, milled without separating oil or fibre
- 100 g whipping cream, 38% fat
- 12 g Foodin 100% erythritol
- 4.5 g butter for frying
- salt
Method
- Blend eggs, cream cheese, almond meal, cream and erythritol into a smooth batter.
- Rest the batter for 5 minutes so the almond meal absorbs liquid.
- Heat a small amount of butter in a frying pan. Pour in a thin layer of batter.
- Cook over medium-low heat until the edges dry. Turn carefully and cook the other side.
- Repeat with the remaining batter. Serve plain or with low-sugar berries.
Nutrition per serving
Nutrition values are approximate estimates, not laboratory analyses. Products and portion size affect the result.
- Net carbs
- 2.72 g
- Total carbohydrates (incl. fibre and polyols)
- 6.76 g
- Protein
- 12.28 g
- Fat
- 24.65 g
- Modeled GL estimate
- about <1 / serving
low GL
Confidence · Low Some values or assumptions in the calculation are uncertain.
The estimate combines ingredient carbohydrate and GI data with modeled assumptions. Small amounts of carbohydrate were left out of the calculation.
Estimate details and sources ↗
How was the estimate calculated?
The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.
- egg without shell · Value used in the model
- plain cream cheese, 11% fat · Value used in the model
- whipping cream, 38% fat · Value used in the model
- butter for frying · Value used in the model
Documented small portions are omitted from this calculation. Their combined amount or documented upper bound is shown separately. This is a modeled ingredient estimate, not a measured meal response. Biological uncertainty has not been quantified.
Small portions omitted: 0.8 g available carbohydrate per serving.
Research sources and technical details
Source names and technical notes appear in their original form.
- egg without shell ·
op142-lowcho50-v2 · op146-fineli-858 - plain cream cheese, 11% fat ·
op142-dairy-imputation30 · op146-fineli-11571 - whipping cream, 38% fat ·
op142-dairy-imputation30 · op146-fineli-631 - butter for frying ·
op142-dairy-imputation30 · op146-fineli-500
Carbohydrate data sources
- KANANMUNA, KUORETON · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
- TUOREJUUSTO, RASVAA 11 %, MAUSTAMATON · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
- MANTELI · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
- KERMA, KUOHUKERMA, RASVAA 38 % · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
- Foodin Erytritoli, Luomu 200 g · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
- VOI · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
GI and calculation sources
- PROJECT PI, not measured food GI: Named foods with <=5 g available CHO/100 g · Project published-imputation assignment, not measured ingredient or meal GI. Published low-carbohydrate default. The <=5 g/100 g operational cutoff and named bindings are explicit project interpretation, not a threshold validated by Schakel. Excludes ordinary fruit, flour, concentrated sauce and nuts above the cutoff. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
- PROJECT PI, not measured food GI: Unsweetened animal dairy coding assignment · Project published-imputation assignment, not measured ingredient or meal GI. Not tested cream, cheese or butter. Excludes plant drinks and sweetened dairy. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
Keto and low-carb labels are editorial classifications. They have not been verified through nutrition calculations for every recipe.
Notes
The batter is more fragile than ordinary pancake batter. Make small pancakes for easier turning.
GK and nutrition apply only to these weighed edible ingredients and this serving count. GK is a LOW-confidence modelled estimate: the applied GI codes are not measurements of this dish. Small documented omissions contribute uncertainty. Suggested side dishes are outside the calculation. Changes to products or amounts require a new estimate.
The almond-meal composition uses a LOW whole-almond proxy, excluding defatted or partly defatted flour. No almond GI is invented.