Ingredients:

  • 2 cups Blanched Almond Flour
  • 1/2 cup Coconut Flour
  • 1/2 cup Erythritol/Monk Fruit Sweetener Blend (granulated)
  • 1 Tbsp Baking Powder
  • 1 tsp Fine Sea Salt
  • 6 large Eggs (room temperature)
  • 1/2 cup Unsalted Butter, melted and cooled
  • 1/2 cup Heavy Cream (Double Cream), full-fat
  • 1 Tbsp Vanilla Extract
  • 1/2 cup Fresh Raspberries/Blueberries (optional topping)

Instructions:

  1. Preheat your oven to 375°F (190°C). Line a standard 9x13 inch baking pan completely with parchment paper, ensuring there is an overhang for easy lifting.
  2. In a large mixing bowl, whisk together the almond flour, coconut flour, sweetener, baking powder, and salt. Ensure the dry mix is lump-free.
  3. In a separate medium bowl, whisk the 6 eggs until slightly frothy. Whisk in the heavy cream, the cooled melted butter, and the vanilla extract.
  4. Pour the wet mixture into the dry ingredients. Stir gently using a rubber spatula just until mostly combined. Do not overmix; the batter will be thick like a dense cake batter.
  5. Allow the batter to sit for 5 minutes. This crucial resting period ensures the coconut flour absorbs the liquid fully.
  6. Pour the slightly thickened batter onto the prepared sheet pan. Use an offset spatula to gently spread the batter evenly up to the edges of the pan.
  7. If using, gently sprinkle the berries evenly over the top and lightly press them into the batter.
  8. Bake for 22–25 minutes, or until the edges are golden brown, the center is set and springy to the touch, and a toothpick inserted comes out clean.
  9. Remove the pan from the oven and allow it to cool in the pan for 5 minutes. Use the parchment overhang to carefully lift the entire pancake slab onto a cutting board.
  10. Cut into 9 equal squares (a 3x3 grid). Serve warm with sugar-free syrup and butter.