This Keto Dutch Baby is a delicious low-carb breakfast! The topping ideas are endless, use your imagination!
If you thought keto meant no more pancakes, think again – meet the Keto Dutch Baby. 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 that it is finished in the oven rather than on the stovetop. This gives 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 Keto Dutch Baby itself would be 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.
Other Keto Dutch Baby topping ideas:
- sugar-free chocolate chips
- powdered “sugar”
- fresh berries
- homemade sugar-free jam
- keto-friendly maple syrup
read more about the health benefits of blackberries and macadamia nuts:
- Low Carb Fruits for the Ketogenic Diet
- 6 Amazing Health Benefits of Blackberries
- 7 Proven Health Benefits Of Macadamia Nuts
Looking for more Keto Breakfast Recipes? Check these out!
Keto Dutch Baby
Ingredients
- 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
Instructions
- 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.
I’m using this recipe when I camp. Should I lower the temp when using a Dutch oven?
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.
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!
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
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!
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
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.
Could you use cream instead of almond milk ?
Yes, you can!