Hole in the Wall Keto Pork Fat Fried Souffle Pancakes

In a clean bowl, whip the egg whites and cream of tartar to soft peaks. Gradually add two tablespoons of powdered erythritol and the gelatin powder, whipping until stiff, glossy peaks form. In a separate bowl, whisk two egg yolks with the vanilla extract. Gently fold one-third of the whipped whites into the yolks to lighten, then fold the yolk mixture back into the remaining whites with extreme care to maintain maximum volume.

In a small double boiler or heatproof bowl over simmering water, whisk two egg yolks, heavy whipping cream, one teaspoon of powdered erythritol, and the flaky sea salt. Stir constantly until the mixture thickens into a rich, velvety custard. Remove from heat and set aside.

Melt the lard in a non-stick skillet over medium-low heat. Spoon the pancake batter into four high, round mounds in the pan. Splash a teaspoon of water into the empty spaces of the pan, cover immediately with a lid, and steam-fry for 4 to 5 minutes.

Carefully flip each pancake over, add another splash of water, cover, and cook for 3 to 4 minutes more until set and golden brown. Plate the hot, fluffy pancakes immediately and pour the warm Salted Yolk Cream Sauce generously over the top.