Emperor Franz Joseph’s favourite Schmankerl: Kaiserschmarrn – Our Keto-friendly Recipe

One of the greatest joys of going on a skiing holiday to Austria is all the lovely food: Germknoedel, strudel, schnitzel, Tafelspitz, Landtmann Cake, Käsekrainer, and… most importantly: Kaiserschmarrn, or Emperor’s Mess. During our last such trip in mid-February, earlier this year, I must have enjoyed this dish on at least four occasions, even though we were only in the country for a long weekend. Locals often label it as a main, but let’s be honest, it’s really more of a dessert or something you have between meals. It’s not just me, right?

The dish takes its name from Austrian emperor (“Kaiser”) Franz Joseph I, who was as fond of this shredded pancake as I am. Princess-aficionados probably know the man better as Sisi’s husband.

   

Franz Josef was a popular emperor who ruled peacefully for nearly half a century, while everyone else was at war with each other. Nonetheless, his personal life was not always filled with sunshine. His brother, god-fearing Emperor Maximilian of Mexico met his saviour by means of firing squad, his only son, Crown Prince Rudolf, went the opposite direction in a murder-suicide, and his beloved wife Sisi was stabbed to death. For good measure, the assassination of his nephew and heir-presumptive, Archduke Franz Ferdinand, ignited the Great War. No wonder the poor man needed some sweets to cheer him up every now and then.

I had watched Mr B’s mom prepare Emperor’s Mess a couple of times during our visits to Burghausen. Last weekend I used a keto-friendly recipe to try baking the dish myself for the first time. If you are not on a keto-diet, you can still use this recipe, but we will post a standard (non-keto) recipe on this blog soon, which is even easier to prepare and using common ingredients.

Ingredients:

  • 3 eggs
  • 5 tbsp granulated erythritol (65g)
  • ½ cup finely ground almond flour (60g)
  • 2 tbsp melted butter (30g)
  • ½ cup Greek yoghurt (100g)
  • 7 tbsp unsweetened almond milk
  • 1 tsp sugar-free vanilla extract
  • pinch of pink Himalayan rock salt

For serving:

  • powdered erythritol
  • strawberries

Instructions:

  1. Preheat oven to 180C.
  2. In a bowl, mix the Greek yoghurt and almond milk. Stir until smooth.
  3. Set aside the almond flour.
  4. Separate the egg yolks (place in a bowl) and egg whites (place in a bowl).
  5. To the egg yolks, add the melted butter and vanilla extract. Stir until mixed.
  6. To the egg whites, add the erythritol and salt. Beat until stiff.
  7. To the egg yolk-butter mixture alternately add the almond flour (using a sifter) and the Greek yoghurt-milk mixture. Repeat and mix until no lumps.
  8. Fold in ½ of the beaten egg white using a spatula until no white chunks and repeat by adding the other half.
  9. Add this pancake batter to an oven proof pan and place on top of stove for 1-2 minutes at low heat. Place into the oven and leave for 10 minutes.  Remove from oven and break into bite-size pieces.

Serve with powdered erythritol and strawberries.

Bon appetite! Let me know how the recipe worked for you.

Looking for more food posts? Feel welcome to check out our mushroom cream pork medallions recipe, or our articles on how poor man’s food became luxury food, on how we prepared our own shabu-shabu at a Tokyo restaurant (more or less), or on our visit to two-starred Helene Darroze.

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