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!
Jump to:
- Preparation and cooking overview
- Chef's note
- 🥞 Ingredients for this Keto Dutch Baby recipe
- Ingredient substitutions
- Additional ingredients
- Cooking tools required
- How to make Keto Dutch Baby: step-by-step guide
- Cooking methods
- Preparation steps
- Cooking instructions
- What to serve with Dutch baby pancake?
- How to make it healthier?
- Time-saving tips
- What can I prepare ahead of time?
- Storage and reheating instructions
- Recipe wrap-up and conclusion
- Frequently asked questions
- 📖 Recipe
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!
For more inspiration check out our Breakfast recipe.
🥞 Ingredients for this Keto Dutch Baby recipe
You can easily make this baked pancake recipe if you have the following ingredients in your pantry:
Ingredient substitutions
It's okay if you don't have all the ingredients for these keto German pancakes. Use these substitutes instead:
Additional ingredients
Add some optional ingredients to increase the flavor profile of this dessert:
Cooking tools required
To make this Dutch Baby Pancakes recipe, you will need the following cooking tools:
How to make Keto Dutch Baby: step-by-step guide
Cooking methods
Preparation steps
- Gather and measure the ingredients.
- Chop the macadamia nuts and set them aside.
- Rinse and dry the blackberries and set them aside.
Cooking 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.
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:
How to make it healthier?
Time-saving tips
What can I prepare ahead of time?
Storage and reheating instructions
Storage tips
Note: Don't freeze your pancakes, as it negatively affects their texture.
Reheating best practices
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
📖 Recipe
Keto Dutch Baby
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
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.
Kathryn says
Can I add a little baking powder to puff it up? Mine was really flat!
Cast Iron Keto says
Hi Kathryn,
If you found that your Dutch Baby was flatter than expected, adding a small amount of baking powder could indeed help enhance the puffiness. Feel free to experiment, and let us know how it goes. Happy cooking! 🥞😊
CV says
In stead of a cast iron pan, Which I don't have, can I use an oven proof French White dish?
Dixi says
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!
Pamela says
Great keto Dutch pancake! The taste is spot on! I missed having these on keto. Thank you!
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?
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.
Pauline says
Could you use cream instead of almond milk ?
Cast Iron Keto says
Yes, you can!
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
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.
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
Lainie says
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!
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.
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!
Denise says
I'm using this recipe when I camp. Should I lower the temp when using a Dutch oven?