This Ketovore Pumpkin Spice Oven Pancake is soft, fluffy, and pleasantly rich, with warm autumn spices in every bite. It is baked on a sheet pan, cut into generous slices, and served with plenty of butter or whipped cream. In other words, it is Finnish pannukakku dressed for autumn, but without the flour, milk, or sugar of the traditional version.
The recipe combines ideas from my Carnivore Finnish Oven Pancake and Carnivore Cake Roll. Whipped egg whites make the pancake light and airy, while cream cheese and egg yolks give it richness. A little gelatin helps the pancake hold together and keeps the texture pleasantly sturdy rather than fragile.
And then there is the pumpkin pie spice, my all-time favorite seasoning. Pumpkin pie spice is not really a thing here in Finland, but I fell in love with it as soon as I was introduced to it over a decade ago — and I even have my own recipe here. Since then, I have used it whenever I have had even the slightest excuse. I love it so much that I created my own organic blend, which I sell in my Finnish clean keto online store, Ellin keittiö.
This pancake is one more excellent excuse to use it. The spice turns a simple egg and cream cheese batter into a cozy autumn treat, while powdered erythritol adds just enough sweetness. Serve the pancake warm, add an ample amount of butter or whipped cream, and enjoy.
Step-by-Step Instructions
This fluffy, autumn-spiced oven pancake comes together easily with just two bowls and a handful of (i.e., five) simple ingredients:
Line a baking sheet with parchment paper. You can also use a silicone jelly roll pan — like I have here — which makes the baked pancake particularly easy to remove.
Separate those 6 eggs, placing the whites in one mixing bowl and the yolks in another.
Add 1 teaspoon gelatin powder to the egg whites.
Beat the egg whites and gelatin with an electric mixer…
…until stiff peaks form. Set the bowl aside while you prepare the yolk mixture.
Add 4 oz (115 g) of plain full-fat cream cheese to the egg yolks.
Add 1/4 cup (60 ml), or your preferred amount, of powdered erythritol.
Finally, add 1 tablespoon of homemade pumpkin pie spice.
Beat with an electric mixer…
…until the mixture is smooth and well combined. Scrape down the sides of the bowl if necessary.
Add the whipped egg whites to the cream cheese mixture (or the other way around).
Carefully fold in the egg whites with a rubber spatula. Use gentle lifting and folding motions so that the mixture retains as much of its fluffiness as possible.
Ready batter.
Transfer the batter to the prepared baking sheet or silicone jelly roll pan.
Spread the batter evenly and level the surface with a spatula.
Bake in the preheated oven at 350°F (175°C) for about 15 minutes…
…or until the pancake is set and lightly golden.
Remove the pancake from the oven and let it cool until it is warm and firm enough to handle.
Cut the pancake into slices.
Serve warm with plenty of butter or whipped cream.
Yum!
Here’s the recipe for you to enjoy:
Ketovore Pumpkin Spice Oven Pancake — Finnish Style
This Ketovore Pumpkin Spice Oven Pancake is soft, fluffy, and pleasantly rich, with warm autumn spices in every bite. It is baked on a sheet pan, cut into generous slices, and served with plenty of butter or whipped cream. In other words, it is Finnish pannukakku dressed for autumn, but without the flour, milk, or sugar of the traditional version.
The recipe combines ideas from my Carnivore Finnish Oven Pancake and Carnivore Cake Roll. Whipped egg whites make the pancake light and airy, while cream cheese and egg yolks give it richness. A little gelatin helps the pancake hold together and keeps the texture pleasantly sturdy rather than fragile.
And then there is the pumpkin pie spice, my all-time favorite seasoning. Pumpkin pie spice is not really a thing here in Finland, but I fell in love with it as soon as I was introduced to it over a decade ago — and I even have my own recipe here. Since then, I have used it whenever I have had even the slightest excuse. I love it so much that I created my own organic blend, which I sell in my Finnish clean keto online store, Ellin keittiö.
This pancake is one more excellent excuse to use it. The spice turns a simple egg and cream cheese batter into a cozy autumn treat, while powdered erythritol adds just enough sweetness. Serve the pancake warm, add an ample amount of butter or whipped cream, and enjoy.
Ingredients
- 6 pastured eggs
- 1 teaspoon gelatin powder
- 4 oz = 115 g plain full-fat cream cheese
- 1/4 cup = 60 ml (or to taste) powdered erythritol
- 1 tablespoon homemade pumpkin pie spice
Instructions
- Preheat the oven to 350°F (175°C).
- Line a baking sheet with parchment paper, or use a silicone jelly roll pan.
- Separate the eggs.
- Combine the whites and the gelatin in a mixing bowl. Beat with an electric mixer until stiff peaks form. Set aside.
- Combine the cream cheese, yolks, sweetener, and the pumpkin pie spice in another mixing bowl. Beat until well combined.
- Carefully fold in the whites, retaining as much fluffiness as you can.
- Transfer the batter into the prepared baking sheet or jelly roll pan. Level the surface with a spatula.
- Bake in the preheated oven for about 15 minutes, or until done.
- Remove the cake from the oven and let cool until warm.
- Once warm and you can handle it, remove from the baking sheet/jelly roll pan.
- Cut into slices and serve with ample butter or whipped cream.
- Store the leftovers in the fridge for up to one week.
Recommended Products
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Low Sugar, So Simple: 100 Delicious Low-Sugar, Low-Carb, Gluten-Free Recipes for Eating Clean and Living Healthy -
Quick and Easy Low Sugar Recipes: Delicious Low-Carb Recipes for Crushing Cravings and Eating Clean -
Great Lakes, Beef Gelatin, 16 Oz 4-Pack, Kosher, Paleo-Friendly, Keto Certified, Gluten Free, Non-GMO -
Frontier Co-op Pumpkin Pie Spice, Certified Organic, Kosher, Non-irradiated | 1 lb. Bulk Bag -
Powdered Erythritol Sweetener - 1:1 Sugar Substitute, Keto - 0 Calorie, 0 Net Carb, Non-GMO (2.5 lbs / 40 oz) -
Anthony's Confectioner's Erythritol, 2 lb, Non GMO, Natural Sweetener, Zero Calorie, Keto & Paleo Friendly
Tips for Variations
The basic batter is easy to adapt, so you can change the flavor while keeping the pancake firmly in clean keto territory.
Add actual pumpkin
Mix 2 to 4 tablespoons (30 to 60 g) of unsweetened pumpkin puree into the yolk mixture. The pancake will be slightly moister and denser and may need a few extra minutes in the oven. Check the label to make sure the puree contains nothing but pumpkin.
Make it extra spicy
Increase the pumpkin pie spice to 1 1/2 tablespoons, and add a tiny pinch of allspice. A small pinch of ground cloves is also a good idea and goes a long way, so use it sparingly.
Try a Finnish cinnamon-cardamom version
Replace the pumpkin pie spice with 2 teaspoons of Ceylon cinnamon and 1/2 teaspoon of ground cardamom. This variation is best sweetened with my vanillin stevia, if you can access it. This pancake version tastes a little like a cinnamon bun while remaining flour-free and sugar-free.
Turn it into a Finnish gingerbread pancake
Use my Authentic Finnish Gingerbread Spice Mix (which you can also buy from my store, hint hint!) or a mixture of cinnamon, ginger, cardamom, cloves, and a tiny pinch of nutmeg. This makes a lovely clean keto pancake for the Christmas season, especially when served with freshly whipped cream.
Add chocolate
Fold 1/4 cup (60 ml) of grated extra-dark chocolate into the ready batter. You may want to add a little more sweetener, as cocoa can taste bitter. Chocolate and pumpkin pie spice work surprisingly well together.
Use mascarpone for more richness
Replace the cream cheese with the same amount of full-fat mascarpone for a milder, richer pancake. Since mascarpone is softer than cream cheese, the finished pancake may be slightly more delicate. However, it should still hold very well together.
Add vanilla
Add 1/2 teaspoon of vanilla powder to the yolk mixture. Vanilla rounds out the spices without overpowering them. Do not use vanilla extract or syrup, as they usually contain all kinds of nasties, and the taste is inferior compared to genuine vanilla powder.
Make individual pancakes
Divide the batter among greased plates or small silicone cake molds and bake until set. Start checking them after about 10 minutes. These smaller portions are handy for breakfast or packed lunches. For more traditional US-style pancakes, check out my Fluffy Ketovore Pumpkin Spice Pancakes.
Change the toppings
Besides butter and whipped cream, try mascarpone, cinnamon-flavored whipped cream, keto caramel sauce, or a few crushed pecans or sliced almonds.
Final Thoughts
This week was super busy, with plenty of work and online store orders to pack and send. On Friday, while I was taking orders to the post office, I got a flat tire near the highway. There was already quite a bit of Friday afternoon traffic, but luckily, the roadside assistance arrived quickly and changed the spare tire for me. I was then able to drive home, dropping off a few more orders along the way.
After a week like that, an easy and comforting recipe is especially welcome. This Ketovore Pumpkin Spice Oven Pancake requires only a handful of ingredients, and the oven does most of the work. The warm spices make the kitchen smell wonderful, and the finished pancake is delicious with plenty of butter or whipped cream.
I hope you’ll give this autumn version of Finnish oven pancake a try. If you do, let me know how you served it and whether you tried any of the variations!
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