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Dutch-Inspired Berry Souflette


  • 3 eggs separated
  • 1/2 cup fresh cream organic or grass fed
  • 1/4 cup almond flour
  • 1 tbsp sweetener of choice honey, stevia, xylitol
  • pinch of salt
  • 1.5 tbsp butter melted
  • 1 tbsp brandy or Grand Marnier optional
  • 1/2 cup mixed berries fresh or frozen & thawed


  • Preheat the oven to the grill mode
  • Beat two of the egg yolks with the cream(reserve the third yolk for another recipe. Try freezing in a labelled container)
  • Add the almond flour slowly, stirring just enough to combine
  • Stir in the sweetener, salt, melted butter and brandy if using
  • Beat the separated egg whites until they form soft peaks. Fold them into the batter.
  • Heat a lightly-greased nonstick ovenproof frying pan over moderately high heat
  • Pour the batter into the pan. Reduce the heat to medium and cook until bottom of the pancake is browned and bubbles appear around the edges, roughly for 5 to 8 minutes.
  • Arrange the remaining berries gently on top of the batter. Place the pan below the grill and cook until the top of the pancake is brown and the centre is just set but still soft
  • Gently slide the pancake onto a serving plate, slice up as you would a pie or pizza. It makes around 2-4 servings. Dust with cinnamon, a squirt of lemon and fresh whipped cream.