This Keto Dutch Baby 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. Sprinkled with macadamia nuts and drizzled with sugar free chocolate syrup, this is a great recipe the whole family will love!
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. Just add a dollop of whipped cream and it is transformed. And, it is delicious hot or cold!
A low carb skillet recipe for breakfast
We love regular pancakes. As a matter of fact, our house has been called the pancake house many times. After we started the Keto diet, pancakes became a thing of the past until I was successful in making a cream cheese pancake that was low carb. We now enjoy Keto Pancakes on a regular basis and everyone in the house is happy!
While we love a regular Keto pancake, I really wanted to make something that would be a little more special. Something we could have for brunch on the weekend, and maybe have some leftovers for dessert the next day. This Keto Dutch Baby fit the bill!
What is a Keto Dutch Baby?
A Keto Dutch Baby is basically a low carb pancake that is baked in a pan, typically a cast iron skillet. It is also called a German Pancake and is very similar to a popover, only in a larger pan. The pancake will puff up while baking in the oven and the edges of the pancake rise up the side of the skillet.
What you should know about making a Keto Dutch Baby
When creating keto low carb recipes, you need to know what ingredients to use and what will make the recipe work. Often times, this comes from trial and error. I wanted to keep the carb count to a minimum nd make sure there were healthy fats involved. I also wanted to keep the ingredients basic to what any household may have on hand.
Eggs are the magic ingredient in this Dutch Baby recipe. No baking powder is needed to make the pancake puff up in the oven! The eggs do the job on their own.
Almond flour and almond meal can be used interchangeably. I choose almond flour because it is is finer than almond meal and you don’t have a “gritty” texture in your mouth. However, you will have the same delicious result no matter what you have on hand.
Adapt the recipe to be dairy and nut free
While this Dutch Baby is keto friendly, you can also make it fit a dairy-free, nut-free lifestyle by making just a few substitutions.
- Remove the almond flour and use coconut flour. You won’t need much coconut flour as it tends to absorb liquid far more than almond flour. Start with 1/2 tbsp coconut flour and whisk it into the batter. The batter itself should resemble a thin pancake batter, so too much coconut flour and your batter will become too thick.
- Instead of heavy cream in the batter, use coconut milk or almond milk.
- Top with a dairy free whipped cream, this recipe for Whipped Coconut Cream is a great one to go with!
- If your one who likes to make your own chocolate syrup, try making this Low Carb Fudge Sauce recipe.
- Not a chocolate fan? Drizzle with some Sugar Free Low Carb Caramel Sauce!
Serve Keto Dutch Baby as a part of a breakfast buffet
We take breakfast seriously at our home, especially when it is a weekend breakfast. Having family over late morning for brunch is a great way for us to relax on a Sunday morning and recharge to get ready for the new week. Along with these Keto Dutch Babies, my family loves to enjoy Keto friendly Fresh Raspberry Muffins. We also enjoy making toast with Keto Bread!
Low Carb Keto Bagels are another great option to serve at a brunch buffet. Set the toaster out with some Bacon Scallion Cream Cheese Spread and let your family members toast their own!
I’m so excited to share this scrumptious recipe by Shelby of Grumpy’s Honeybunch!
Keto Dutch Baby with Chocolate and Macadamia
Ingredients
- 2 tbsp butter
- 4 large eggs
- 1/4 cup almond flour
- 2 tbsp coconut flour
- 1 tsp vanilla extract
- 1/4 cup heavy whipping cream
- 1/4 cup monkfruit sweetener
- 1 tbsp sugar free chocolate syrup
- 1/8 tsp salt
- 1/2 cup strawberries optional
- 1/2 cup sugar free whipped cream optional
Instructions
- Preheat oven to 400 degrees. Place 8" cast iron skillet with 2 tbsp butter in oven. Let butter melt while oven is preheating.
- In a large mixing bowl, whisk together 1/4 cup almond flour, 2 tbsp coconut flour, 1/4 cup Classic Monkfruit Sweetener, and 1/8 tsp salt.
- In another large mixing bowl, add 4 large eggs, 1 tsp vanilla extract, and 1/4 cup heavy whipped cream. Whisk until well combined.
- Pour the egg mixture into the almond flour mixture and whisk until all dry ingredients have been incorporated into the wet ingredients.
- Carefully remove skillet from oven and pour Dutch Baby batter into the skillet.
- Return skillet to oven and bake for 15 minutes. Until Dutch Baby has puffed and is slightly browned on top. The sides of the Dutch Baby will have begun to pull away from the skillet.
- Drizzle entire pancake with 1 tbsp ChocZero Syrup. Sprinkle with 1 tablespoon chopped macadamia nuts.
- Serve with sugar free sweetened whipped cream and fresh strawberries, if desired.
- Serves 4, at 3g net carbs per serving.
Notes
Nutrition
Just made this! I ate it plain, with a squirt of lemon across it…So good, and very filling!
This is the best dutch baby ever. Puffs up beautiful & tastes so good!
This comes together so quickly and tastes wonderful. I used a regular oven safe omelette pan and topped with ChocZero maple pecan syrup. Perfect comfort food on a lazy, rainy day.
I’m so glad, Sue! -Kim
Great recipe
This might be a silly question, but can you make this in any pan? I don’t have a cast iron skillet and personally don’t care for them. But my husband thought this would be another one of your great recipes to try.
Hi Laurie. This recipe comes to LCM via Shelby of Grumpy’s Honeybunch. I would think it could be made in another pan, but I have not tried it. The cook time may be affected by using a different pan, but that shouldn’t affect the taste. -Kim
I’m allergic to nuts so can’t use almond flour. You say leave out the almond and use coconut flour. But there is already coconut flour in the recipe, and it’s more than you recommend adding. So how much coconut flour should I use? Thanks.
Tami, I did not develop this recipe, but I can tell you that you can sub sunflower seed flour 1:1 for almond flour. The only issue would be difference in taste and that sunflower seeds contain chlorophyl and may turn green in some recipes, which does not affect flavor. I will ask Shelby to answer your question. -Kim