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!
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Keto Dutch Baby Baked Pancake
Course: BreakfastCuisine: AmericanServings
4
servingsPrep time
10
minutesCooking time
15
minutesCalories
230
kcalThis 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.
Nutrition Facts
Per 1 (4)
Amount % Daily Value*
Calories 230
Total Fat 20g 31%
Cholesterol 250mg 83%
Sodium 117mg 5%
Total Carbohydrate 4g 1%
Dietary Fiber 2g 8%
Sugars 1g
Protein 8g 16%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only.
We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Thank you for understanding!
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