Keto oven pancake with bacon and onion
- 3½ oz. 100 g turkey or pork bacon
- ½ (2 oz.) ½ (55 g)
- 2 tbsp 2 tbsp butter to fry in
- 4 4 eggeggs
- 1 cup 240 ml
- ½ cup (32⁄3 oz.) 120 ml (110 g) cottage cheese
- ½ cup (2 oz.) 120 ml (55 g) almond flour
- 1 tbsp 1 tbsp ground psyllium husk powder
- 1 tsp 1 tsp baking powder
- 1 tsp 1 tsp salt
- 1 tbsp 1 tbsp chopped fresh parsley, for garnish (optional)
- Preheat the oven to 350°F (175°C).
- Slice the bacon and onion. Heat butter in a frying pan and add bacon and onion. Fry until the onion is soft and the bacon starts getting crispy.
- In a bowl, whisk together eggs, cottage cheese and cream. Add almond flour, psyllium husk, baking powder and salt. Whisk until thoroughly combined. Let it rest for a couple of minutes.
- Pour the pancake batter into a greased baking pan and sprinkle the fried bacon and onions on top.
- Bake for 20-25 minutes. It's ready when it's puffy, golden brown and the center has set.
In Sweden, this dish is often served with lingonberry jam or apple sauce, which originally contain a lot of sugar. If you eat moderate low-carb, you can add a sliced apple into the pancake batter together with the fried bacon and onion to add some natural sweetness. The kids will love it!
If you want a more filling meal, pile up your plate with some shredded cabbage or other low-carb veggies of your liking.
Can I make it in advance?
Yes, this dish is perfectly suited for lunchboxes and breakfast prep. Keeps fresh for at least 3-4 days in the refrigerator and up to 3 months in the freezer.