Ultimate Keto Au Gratin Pancakes
One piece (half of a pancake) comes out to be approximately 333 Calories,

Fat: 27.6 g (of which Saturated: 11.9 g, MUFA’s: 13.5 g),
Total Carbs: 7.2 g,
Fiber: 3.1 g,
Net Carbs: 4.1 g,
Protein: 10.7 g

Servings Prep Time
8pieces 15minutes
Cook Time
35minutes
Servings Prep Time
8pieces 15minutes
Cook Time
35minutes
Ingredients
The pancake batter
The filling
Instructions
The pancakes
  1. Preheat the oven to 360 °F (180 °C).

    In a medium bowl, mix all of the batter ingredients with an electric mixer. From here on, either bake 4 pancakes in a pan, one after another or pour the batter into a 10 by 10-inch baking pan, lined with parchment paper. In this case, spread the batter evenly and bake for 12 minutes. Cut into 4 squares (or rectangles).
The filling
  1. This step is optional but I like it a lot:
    Take the ground macadamia (or other type of nuts), and roast it in a small pan for a couple of minutes (don’t let it burn, though). Add in half of the erythritol and the rum, and roast for another minute. Keep stiring through the whole process.
  2. In a medium bowl, combine the ricotta cheese, sour cream, erythritol, egg, and orange zest. Mix, using a fork. Add the ground nuts and combine well.
The topping
  1. In a small bowl, mix all five topping ingredients.
Assembly
  1. Preheat the oven to 360 °F (180 °C).

    Take a 9 by 8-inch baking pan and line it with parchment paper.

    Spoon 1/4 of the filling onto each of the pancake and spread it evenly. Roll the pancakes. If they tend to unroll, help yourself with some toothpicks.
  2. Pour the topping over the pancakes and bake for 25 minutes.
  3. Let the pancakes cool a bit, cut each in half and serve. Enjoy while still warm!