Swedish pancakes, or pannkakor, are a beloved staple in Swedish cuisine, traditionally enjoyed as a thin, crepe-like delight. While classic recipes rely on wheat flour, this keto-friendly version uses almond and/or oat flour to deliver the same satisfying experience without the carbs. These pancakes are incredibly versatile, suitable for both sweet and savory fillings, making them a perfect addition to any keto brunch or dessert spread.
Why Choose Keto Swedish Pancakes?
For those following a ketogenic lifestyle, finding satisfying and adaptable recipes can be a game-changer. These keto Swedish pancakes offer several advantages:
- Low in Carbs: By replacing wheat flour with almond or oat flour, the carb content is significantly reduced, making them keto-compliant.
- Gluten-Free: The absence of wheat flour makes them a great option for those with gluten sensitivities.
- Versatile: Enjoy them with sweet toppings like berries and whipped cream or savory fillings like cheese and vegetables.
- Make-Ahead Friendly: These pancakes can be prepared in advance and reheated, saving you time on busy mornings.
- Flexible Texture: These low carb almond flour crepes stay flexible even after a few days in the fridge.
Nutritional Information
A serving of keto pannkakor / swedish pancakes (plättar ketogenic adaptation) contains approximately 35 calories. The macronutrient breakdown is as follows:
- Fats: 3g (76%)
- Saturated fats: 1g (4%)
- Monounsaturated fats: 0.2g
- Polyunsaturated fats: 0.1g
- Trans fats: 0g
- Total omega 3: 0g
- Total omega 6: 0.1g
- Alpha Linolenic Acid (ALA): 0g
- Docosahexaenoic Acid (DHA): 0g
- Eicosapentaenoic Acid (EPA): 0g
- Docosapentaenoic Acid (DPA): 0g
- Carbs: 1g (8%)
- Net carbs: 1g
- Fiber: 0g (0.1%)
- Sugar: 0.1g
- Sucrose: 0g
- Glucose: 0g
- Fructose: 0g
- Lactose: 0g
- Maltose: 0g
- Galactose: 0g
- Starch: 0g
- Protein: 1g (16%)
Other nutrients include:
- Sodium: 19mg (1%)
- Cholesterol: 23mg (8%)
- Calcium: 9mg (1%)
- Iron: 0.1mg (1%)
- Potassium: 9mg (0.2%)
- Vitamin D: 0.1μg (1%)
Key Ingredients and Their Roles
- Almond Flour: The base of the pancake, providing a low-carb alternative to wheat flour.
- Oat Flour: Replaces the wheat flour with oat flour instead.
- Cream Cheese: This is integral to this recipe, because it gives almond flour crepes more structure and stability.
- Eggs: Bind the ingredients and add richness.
- Sweetener: Use your favorite keto-friendly sweetener, such as erythritol or Swerve, to add sweetness without the carbs.
- Almond Milk: Adds moisture and helps create a smooth batter.
- Coconut Oil (Optional): Not required but recommenced when frying. It gives them that extra crunchy surface and golden color.
- Salt: Enhances the flavors.
Tips for Perfect Keto Crepes
Making keto crepes can be a bit different from traditional ones. Here are some tips to ensure success:
Read also: Easy Low-Carb Cheese Crackers
- Soften the cream cheese: Cream cheese is integral to this recipe, because it gives almond flour crepes more structure and stability.
- Use a Good Blender: You need a good blender for this recipe, to make the perfect smooth crepe batter. It simplifies the process and combines the ingredients to perfection.
- Let the Batter Rest: Blending the ingredients tends to make the batter a bit frothy. Allow the batter to rest for about 5 minutes to allow the bubbles to dissipate.
- Use Minimal Oil: A good non-stick pan is important and I find that I only need to add a 1/2 teaspoon of oil or so for the first crepe, and then I don’t need to add any more for the rest of the recipe.
- Preheat the Pan: Make sure that the pan is really hot before you start to fry your pancakes. Otherwise they’ll break and just become mushy.
- Swirl the Batter Quickly: Add only about 3 tablespoons of batter, and then pick the pan up and swirl quickly. I pour in the batter with my right hand and pick up the pan with my left, swirling it quickly to spread the batter to the edges.
- Cook One Side Completely: You can’t hurry this part. Keep your eye on the crepes and once the edges are quite dry, you can gently loosen with a spatula and see if it’s cooked on the bottom.
- Flip Carefully: All crepes, even the conventional kind, are fragile and hard to flip, so it can take a little practice to get them right. I find that every time I make them, the first one doesn’t turn out quite right. And then I get the hang of it and they start coming out nicely. I let the edges set and once they are dry, I use a thin spatula to loosen them from the pan. Then I lift the far side with the spatula, and grab the edge with my fingers. I put down the spatula and grab the edge with that hand too.
- Keep Warm: A tip is to set the oven to 100 degrees Celsius and put the pancakes that are ready in the oven to present them from cooling down.
- Use a Plättpannan: Use 1 Tablespoon per indentation on plättpannan / frying pan with circular indentations for small pancakes.
Serving Suggestions
The possibilities are endless when it comes to serving these keto crepes. Here are a few ideas:
Sweet:
- Berries and Whipped Cream: A classic combination that never disappoints.
- Keto Nutella: Smeared with some of Keto Nutella and rolled up.
- Powdered Swerve: They’re also delicious with just a little powdered Swerve, some whipped cream, and some berries.
- Keto Lemon Curd: Or how about my keto lemon curd?
- Keto Mascarpone Mousse: Or my keto mascarpone mousse?
Savory:
- Cheese and Ham: A simple and satisfying option.
- Spinach and Feta: A Mediterranean-inspired filling.
- Smoked Salmon and Cream Cheese: A sophisticated and flavorful choice.
Storage Instructions
The great news is that these crepes can be made ahead and stored in the fridge for several days. We keep our in an airtight container and use them for easy breakfasts. These low carb almond flour crepes stay flexible even after a few days in the fridge. Line a large baking sheet with parchment paper. You can layer another piece of parchment on top of the first set of crepes as more come off the pan.
Step-by-Step Recipe
Ingredients:
- 2 oz Cream cheese, softened
- 3 Eggs
- 1/2 cup Almond flour
- 1 tbsp Sweetener
- 1/2 cup Almond milk
- Pinch of Salt
- Coconut oil or butter for cooking
Instructions:
- In a blender, combine cream cheese, eggs, almond flour, sweetener, almond milk and salt. Puree until smooth and well combined.
- Let rest 5 minutes.
- Set a 10-inch skillet over medium-low heat. Add just enough oil or butter to the pan to lightly coat it.
- Once hot, add a few tbsp of batter to the pan and swirl or spread into a thin layer that reaches almost to the edges (8 to 9 inches in diameter).
- Cook until edges are cooked and can be loosened with a spatula.
- Loosen all the way around and then lift one edge gently and work spatula underneath (I found it easiest to grab the loosened edge with my fingers while working the spatula under the crepe so I could flip it).
- Flip and cook on the other side until lightly browned.
- Remove and lay on prepared baking sheet, then continue with remaining batter.
- You can layer another piece of parchment on top of the first set of crepes as more come off the pan.
- Fill with whatever your little heart desires.
Important Considerations
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them.
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