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Keto Dutch Baby 🥞

Published: · Updated: by · 14 Comments

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Introducing our Keto Dutch Baby, a delightful twist on traditional German pancakes. This low-carb breakfast stands out with its light and airy texture achieved by baking. Unlike other keto recipes, our Dutch Baby strikes the perfect balance of moisture and fluffiness. It's light, flavorful, puffy, and energetic- everything you need to kick-start your day. Let's dig into the recipe!

Keto Dutch Baby in skillet with blackberries and macadamia nuts
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Preparation and cooking overview

Preparing this delicious breakfast is really easy- it will take only 15 minutes! Make the batter using simple keto-friendly ingredients. Grease a cast iron skillet with butter, pour in the batter, and pop it in a preheated oven. In just 10 minutes, your golden brown Gluten-Free Dutch Baby will be ready to delight your taste buds.

Chef's note

Make this Keto Dutch Baby Recipe more interesting by playing around with different toppings- there's no wrong way to serve these fluffy pancakes. Add a sprinkle of sugar-free chocolate chips to ramp up the sweetness, or dress it up with your favorite keto-friendly fruits. Minor tweaks like these make all the difference!

  • Prep Time: 5 minutes
  • Cooking Time: 10 minutes
  • Total Time: 15 Minutes
  • Difficulty Level: Easy
  • Recipe Makes 1 Serving

🥞 Ingredients for this Keto Dutch Baby recipe

You can easily make this baked pancake recipe if you have the following ingredients in your pantry:

  • 3 tablespoons almond flour
  • 1 teaspoon granulated sugar-free sweetener
  • Pinch of salt
  • 1 egg or flax egg for plant-based
  • 3 tablespoons almond milk
  • ¼ teaspoon vanilla extract
  • 1 teaspoon butter (or coconut oil for plant-based)
  • 6 blackberries
  • ½ ounce macadamia nuts, chopped

Ingredient substitutions

It's okay if you don't have all the ingredients for these keto German pancakes. Use these substitutes instead:

  • Almond flour: If you don't have almond flour, use coconut flour instead. Use 1 tablespoon of coconut flour for every 3 tablespoons of almond flour.
  • Granulated sugar-free sweetener: Use erythritol or stevia as an alternative sweetener.
  • Almond milk: Replace almond milk with unsweetened coconut milk or cashew milk.
  • Macadamia nuts: Use chopped pecans as pancake toppings if you don't have macadamia nuts.
  • Blackberries: If you can't find these, use other fresh berries like strawberries or raspberries.

Additional ingredients

Add some optional ingredients to increase the flavor profile of this dessert:

  • Cinnamon: Sprinkle a dash of cinnamon into the batter for a warm, aromatic flavor.
  • Unsweetened shredded coconut: It adds a delightful crunch and a hint of tropical flavor to our low-carb pancakes.
  • Chia seeds: Add some chia seeds on top to boost the dish's nutritional value.
  • Unsweetened cocoa powder: If you're a chocolate lover, mix a teaspoon of unsweetened cocoa powder into the batter for a chocolatey twist.
  • Keto chocolate chips: Add sugar-free chocolate chips for a unique twist.

Cooking tools required

To make this Dutch Baby Pancakes recipe, you will need the following cooking tools:

  • Small mixing bowl
  • Whisk or fork
  • Measuring spoons
  • Measuring cups
  • Small (5 or 6-inch) cast iron skillet or oven-safe skillet
  • Spatula
  • Cutting board
  • Knife

How to make Keto Dutch Baby: step-by-step guide

Cooking methods

  • Baking

Preparation steps

  1. Gather and measure the ingredients.
  2. Chop the macadamia nuts and set them aside.
  3. Rinse and dry the blackberries and set them aside.

Cooking instructions

  1. Preheat the oven to 400° F.
  2. Whisk almond flour, swerve, salt, almond milk, vanilla extract, and an egg in a small mixing bowl.
  3. Once the batter is nice and smooth, stop whisking.
  4. Place some butter on a 5-6 inch cast iron skillet and melt over low heat.
  5. Then, pour the pancake batter into the skillet and pop it in the oven.
  6. Bake the batter for 10 minutes (until golden brown)
  7. Take the final product out, add your desired toppings, and serve.
Keto Dutch Baby in a small cast iron skillet topped with blackberries and macadamia nuts.

Chef's pro tip

Avoid opening the oven door too often while baking the Dutch baby pancakes to maintain their puffiness. Trust the recommended baking time and only check if necessary.

What to serve with Dutch baby pancake?

Here are some keto-friendly food pairings that would complement this keto dessert:

  • Sugar-free syrup: Instead of traditional maple syrup, opt for a sugar-free syrup that is sweetened with keto-friendly sweeteners like stevia or erythritol. Drizzle it over the pancake for a deliciously sweet touch.
  • Nut butter: Spread a layer of almond butter, peanut butter, or any other nut butter of your choice on top of the pancake. It adds richness and a nutty flavor while keeping it low-carb.
  • Sugar-free chocolate sauce: Drizzle a sugar-free Hot Fudge Sauce over the pancake for a decadent chocolate experience without the carbs.
  • Coconut cream: Whip some coconut cream and use it as a creamy topping for your Dutch baby pancake. It provides a satisfying richness and complements the pancake's flavors.
  • Low-carb yogurt: Opt for a plain, unsweetened Greek yogurt or coconut yogurt with no added sugars. Spoon some on the pancake and enjoy the creamy and tangy contrast.

How to make it healthier?

  • Use organic ingredients if possible.
  • Hold off on using granulated sugar-free sweeteners in the recipe and opt for non-caloric sweeteners like stevia or monk fruit.
  • Add a tablespoon or two of ground flaxseed or chia seeds to ramp up the dish's nutritional value.
  • Make it plant-based by using a flax egg as an egg substitute and coconut oil-based butter instead of regular butter.

Time-saving tips

  • Opt for pre-chopped nuts: To save time on chopping macadamia nuts, buy pre-chopped nuts from the store.
  • Double the recipe: If you have a larger skillet or multiple smaller skillets, double the recipe and make more Dutch pancakes at once. It'll save you one cooking session the next time you want to have this delicious treat.

What can I prepare ahead of time?

  • Pre-measure dry ingredients such as almond flour, granulated sugar-free sweetener, and salt, then place them in separate containers beforehand.
  • Make the pancake batter in advance, so you can start baking when you want to enjoy this treat.
  • Chop the macadamia nuts beforehand to save yourself the hassle when you get in the kitchen.

Storage and reheating instructions

Storage tips

  • Refrigerate leftovers in an airtight container and consume within 2-3 days for optimal quality.

Note: Don't freeze your pancakes, as it negatively affects their texture.

Reheating best practices

  • Microwave: Place your leftovers in a microwave-safe plate and heat them on high heat for about 20-30 seconds.
  • Oven: Preheat the oven to 350°F (180°C). Then, place the leftovers on a baking sheet and heat for approximately 5-7 minutes.

Recipe wrap-up and conclusion

Enjoy a delightful, low-carb twist on a classic breakfast favorite with our Keto Dutch Baby Pancake recipe. Its fluffy texture and customizable toppings make it a satisfying and keto-friendly meal. Whip up this easy and flavorful recipe for an irresistible keto breakfast that will satisfy and energize you.

Don't forget to share a picture of your pancakes with us on Facebook and Instagram! We can't wait to see how this one turns out for you.

Looking for more Keto Breakfast Recipes? Check these out!

Frequently asked questions

While almond flour provides the best results in terms of texture and taste, other keto-friendly flours, like coconut flour, work just fine. Use 1 tablespoon of coconut flour for every 3 tablespoons of almond flour.

Absolutely! Substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) for a plant-based version. Use coconut oil instead of butter to grease the skillet.

A Dutch Baby has a delicate and slightly sweet flavor with hints of vanilla. Its texture is light, airy, and puffy, similar to a cross between a traditional pancake and a popover. The edges are crisp, while the center remains soft and custard-like.

Yes, double the recipe to accommodate a larger group. Just use a larger skillet and adjust the baking time accordingly.

📖 Recipe

Keto Dutch Baby in skillet with blackberries and macadamia nuts

Keto Dutch Baby

Indulge in the light and airy delight of our Keto Dutch Baby Pancake—a low-carb breakfast that combines fluffy texture, customizable toppings, and a perfect balance of moisture and fluffiness.
4.76 from 29 votes
Print Rate Pin Recipe
Course: Breakfast
Cuisine: German
Keyword: baking, Dutch baby, keto, keto pancakes, low carb
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 1
Calories: 334kcal

Ingredients

  • 3 tablespoons almond flour
  • 1 teaspoon granulated sugar-free sweetener
  • Pinch of salt
  • 1 egg or flax egg for plant-based
  • 3 tablespoons almond milk
  • ¼ teaspoon vanilla extract
  • 1 teaspoon butter or coconut oil for plant-based
  • 6 blackberries
  • ½ ounce macadamia nuts chopped
US Customary - Metric

Instructions

  • Preheat the oven to 400° F.
  • Whisk almond flour, swerve, salt, almond milk, vanilla extract, and an egg in a small mixing bowl.
  • Once the batter is nice and smooth, stop whisking.
  • Place some butter on a 5-6 inch cast iron skillet and melt over low heat.
  • Then, pour the pancake batter into the skillet and pop it in the oven.
  • Bake the batter for 10 minutes (until golden brown)
  • Take the final product out, add your desired toppings, and serve.

Nutrition

Nutrition Facts
Keto Dutch Baby
Amount Per Serving
Calories 334 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 6g38%
Cholesterol 174mg58%
Sodium 158mg7%
Potassium 113mg3%
Carbohydrates 8g3%
Fiber 4g17%
Sugar 2g2%
Protein 12g24%
Vitamin A 363IU7%
Vitamin C 3mg4%
Calcium 135mg14%
Iron 2mg11%
*

Nutritional values are estimates only and do not include carbs from sugar alcohols.

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Reader Interactions

Comments

  1. Denise says

    I'm using this recipe when I camp. Should I lower the temp when using a Dutch oven?

    Reply

  2. Belle says

    I have a question. Swerve has the same carb count as regular sugar. So why use it over regular sugar? Monk fruit has zero carbs.

    Reply

    • Alex Lester says

      Swerve has 0 net carbs just like monk fruit. When calculating net carbs you subtract fiber and any sugar alcohols from the total carb count bringing the net carbs to 0. Swerve has zero effect on blood glucose. Hope this helps!

      Reply

  3. Linda says

    Hi Alex
    Thanks for creating this recipe!
    I’ve been looking for a fluffy AIP pancake. The cast iron is a plus since both my teens have low iron. Can’t wait to try this.
    Linda

    Reply

    • Lainie says

      5 stars
      This is great! I did make a modified version to serve four and to speak to teen tastes. I upped all of the ingredients by 4 except the almond flour. I did a 3 to 1 ratio of almond to coconut flour (so 9Tbl almond/3Tbl coconut). Since it was for brunch and we could spend more carbs and calories, I added 3Tbl natural unsweetened peanut butter. I also added a teaspoon and a half of baking powder in case my coconut flour made it too heavy. I whisked together dry and wet ingredients separately, adding all.of the wet at once, stirring until blended then added the peanut butter. Poured it all into my hot, butter melted skillet. At around the halfway cook point, I scattered a few teaspoons of stevia sweetened chocolate chips. I did need about an extra minute or two of bake time, probably from the added peanutbutter. It was perfect! The texture was fluffy like a regular flour pancake! It was devoured before I could blink. Thank you for the great starter recipe!

      Reply

  4. Mike says

    Do you pre heat the cast iron skillet before adding the mix? Or only low stove top heat? If so, does it need to cool off before baking the next one?

    Thanks,
    Mike

    Reply

    • Alex Lester says

      Hi Mike, I simply put the butter in the skillet, pop it in the preheating oven to melt while I prepare the mix then pour the batter into the hot pan to bake. Make sense? No need to cool off between another one.

      Reply

  5. Pauline says

    Could you use cream instead of almond milk ?

    Reply

    • Cast Iron Keto says

      Yes, you can!

      Reply

  6. Mary Beth says

    I don't have a small cast iron skillet. If I double the recipe, will the standard size skillet work? And will this affect cook time?

    Reply

    • Cast Iron Keto says

      Hi Mary - we haven't tested this recipe in a larger size skillet but I think in theory it should be just fine. Cook time will change a bit, sticking a toothpick in the center when it looks done to confirm is the best option here.

      Reply

  7. Pamela says

    5 stars
    Great keto Dutch pancake! The taste is spot on! I missed having these on keto. Thank you!

    Reply

  8. Dixi says

    5 stars
    I'm pleasantly surprised by this recipe. Most other keto pancake/waffle recipes are too...thick. I love this recipe and made a sugar free strawberry compote to accompany it. I can't wait to make it for my hubs and get his opinion!

    Reply

  9. CV says

    In stead of a cast iron pan, Which I don't have, can I use an oven proof French White dish?

    Reply

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