Keto Dutch Baby
If you thought keto meant no more pancakes, think again. The Dutch Baby is also known as a German pancake, and it’s similar in several ways to a traditional pancake with the main difference being finished in the oven rather than the stove top. This give the pancake a light, airy, and puffy texture that is something many keto recipes don’t achieve. A lot of the other recipes like this I have tried have turned out either really dense or really dry, but this one is just right.
If this dish were a blockbuster summer movie the Dutch Baby itself is the star of the show, but the toppings are like the executive producer and the director. The blackberries and macadamia nuts pair great together with just a touch of sweetness from the berries and the buttery flavor from the nuts. Taste is only one reason of why these two foods work great together, but don’t forget they are absolutely packed with nutrients. Both foods are good for cardiovascular health, rich in antioxidants, improving brain function, fighting inflammation, and promoting healthy skin.
Once a week Lauren and I would have a big pancake breakfast, even after we started eating paleo, before a big hike. We thought we needed to carb load, so there were pancakes made with cassava flour or a paleo pancake mix, then I’d add a generous amount of honey and dark chocolate. Needless to say, the healthful intent was there but it didn’t translate into a healthy breakfast. I’d feel terrible until lunchtime, and I’m sure my blood sugar levels were all over the place on days like that. Those days are gone and making more healthful decisions has been easy, when the result is feeling great. I no longer want foods that leave me feeling tired, bloated, and miserable, and if I do I’ll find a way to make it keto.
Check out these other resources to read more about the health benefits of blackberries and macadamia nuts:
KETO DUTCH BABY
This Keto Dutch Baby is basically a fluffy pancake. It's topped with macadamia nuts for added healthy fat.
- 3 tablespoons almond flour
- 1 teaspoon Swerve (granulated)
- Pinch of salt
- 1 egg
- 3 tablespoons almond milk
- 1/4 teaspoon vanilla extract
- 1 teaspoon butter
- 6 blackberries
- 1/2 ounce macadamia nuts, chopped
- Preheat the oven to 400° F. Place the butter into a small (5 or 6 inch) cast iron skillet and melt over low heat.
- In a small mixing bowl whisk together the almond flour, Swerve, salt, egg, almond milk, and vanilla until smooth. Carefully pour into the skillet and transfer to oven. Bake for 10 minutes then top with macadamia nuts and blackberries.