This Keto Dutch Baby Baked Pancake is an easy to make, delicious low carb breakfast the whole family can enjoy. It is a skillet recipe that puffs up impressively when baking. Keto Dutch Baby Baked Pancake – You must try this recipe.

How happy would you be if you knew you could dig into a pancake with berries and whipped cream and feel no guilt whatsoever? Probably pretty happy.

A dutch baby is a German pancake that is baked in a skillet. As it bakes, it puffs up and is ready for fruit. I used two grain-free flours in this grain-free dutch baby recipe, almond flour and coconut flour to get the taste I was looking for.

Serve a slice of this Keto Dutch Baby with a cup of hot steaming coffee for breakfast or brunch. This recipe can also be made as a snack or dessert.

If you like this, you can try similar recipes:

• Fluffy Keto Pancakes
• Low Carb Blueberry Ricotta Pancakes
• Keto Fluffy Buttermilk Pancakes
• Low Carb Pumpkin Pancakes
• Crispy, Spicy Cauliflower Pancakes
• Blueberry Keto Pancakes
• Low Carb Coconut Pancakes
• Low Carb Almond Flour Pancakes
• Fluffy Low Carb Chocolate Pancakes
• Keto Pancakes with Blueberry and Whipped Cream

Let us know if you liked this recipe. Try the other keto / low-carb recipes as well!

Keto Dutch Baby Baked Pancake

5 from 5 votes

Recipe by Natasha Breen, Photo Credit: Natasha BreenCourse: BreakfastCuisine: American

Servings

4

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

230

kcal

This Keto Dutch Baby Baked Pancake is an easy to make, delicious low carb breakfast the whole family can enjoy. It is a skillet recipe that puffs up impressively when baking.

Ingredients

• 1/3 cup blanched almond flour

• 1 tablespoon coconut flour

• 3 large eggs

• 1 teaspoon baking powder

• 1/2 cup sour cream

• 1 tablespoon Swerve (granulated)

• 2 tablespoons butter

• 1/2 teaspoon vanilla extract

• 1/2 teaspoon orange extract

Directions

• Preheat oven to 425 degres F.
• Mix al dry ingredients together, making sure baking powder is thoroughly mixed.
• Add eggs and sour cream.
• Once incorporated, add extracts.
• Melt butter in cast iron skillet in oven until butter is bubbly.
• Pour mixture into pan and shut oven.
• Bake 13 to 17 minutes until the center is springy.
• Serve immediately with fresh fruit and cream.
• Enjoy!

Notes

• If you have medium to large eggs, use 4 eggs.