Keto Japanese Souffle Pancakes with Matcha

Measure all ingredients by weight (grams) for the best results.

Grease a non-stick large frying pan (with a lid) with oil and heat it gradually over medium-low heat.

Separate the eggs and place the whites into a large mixing bowl or the bowl of a stand mixer. Save the yolks for other recipes. Add the apple cider vinegar, egg white powder, allulose, salt, xanthan gum, and sifted matcha powder to the egg whites. Whip at low speed with a hand or stand mixer for about a minute until everything is roughly combined and the whites become frothy. There will still be small lumps of matcha powder — they will disappear as you continue whipping.

Without stopping, increase to medium speed and whip for about a minute more until foamy and almost all the matcha powder has dissolved. Then increase to high speed and beat until very stiff peaks form, about 4 minutes. The entire whipping process takes about 5 to 6 minutes. Be careful not to over-whip. Transfer the meringue to a piping bag.

Test the pan temperature by dropping a small amount of water onto the surface. If it bubbles slowly, the temperature is right; if it sizzles, it's too hot. Pipe the meringue onto the preheated pan, dividing it evenly into 3 pancakes. Drop about 10ml of water on the side of the pan (don't let it touch the pancakes) and cover with a lid. Pan-fry for about 4 minutes.

Use a heat-proof silicone spatula to lift the pancakes. If they're still stuck, cover and let them firm up a bit more. Flip the pancakes gently when the undersides are no longer sticky. Drop about 10ml of water on the side of the pan again, cover with the lid, and cook for about 3 minutes more until firm and nicely browned.

Transfer to a plate immediately. Serve with your favorite keto-friendly toppings — I love these with keto-friendly ice cream, berries, or sugar-free maple syrup!