Baked Salted Caramel Souffle Pancake

  • Author: Mandy Pagano
  • Prep Time: 5 mins
  • Cook Time: 35 mins
  • Total Time: 40 mins
  • Yield: 8 slices
  • Category: Egg, Baked
  • Cuisine: Japanese


  • 8 oz (227 g) brick cream cheese, softened
  • 8 large eggs
  • 1/2 cup coconut flour
  • 1 scoop (approx. 10 g) plain collagen peptides
  • 2 scoops (approx. 20 g) Ballistic Keto Salted Caramel MCT oil powder (OR plain MCT powder + 1/2-1 tsp caramel extract)
  • 2 tsp baking powder
  • splash vanilla
  • 1 tbsp. (approx. 1/2 oz/ 14 g) granulated Swerve (or erythritol)
  • 10 drops vanilla flavored liquid stevia
  • several heavy pinches sea salt
  • Powdered Swerve (or powdered eryhtritol), for dusting ( maybe a few scant tsp)
  • Butter, for greasing your pie plate
  • Keto Compliant pancake syrup, to top if desired


  1. Preheat the oven to 350 degrees F. Rub butter along the insides of a 9-inch, deep dish pie plate.
  2. If using an immersion blender, put cream cheese, eggs, coconut flour, collagen, MCT powder, baking powder, vanilla, granulated Swerve, liquid stevia, sea salt in a medium bowl for blending. If using a blender or food processor, all ingredients go into your machine’s basin or carafe.
  3. Blend until smooth and frothy, then pour into the prepared pie plate.
  4. Bake at 350 for 35 minutes, or until the top is puffed and beginning to brown, and the center is no longer jiggly.
  5. Remove from the oven and let stand to cool for 5 minutes.
  6. Dust the top with powdered Swerve, cut into 8 slices, and serve warm with compliant pancake syrup, if desired.


Per slice: 229 cal, 10.7 g protein, 17.6 g fat, 7.9 g carbs, 2.5 g fiber, 1.2 g sugar alcohol, 4.2 g NET carbs


  • Serving Size: 1/8 recipe

Keywords: pancake, souffle pancake, baked pancake, salted caramel, breakfast,