Keto Dutch Baby Pancake Recipe is a large pancake baked in a buttered hot skillet with an almost custardy texture in the middle and crispy edge. It’s the perfect keto family breakfast to share on the weekend and delicious topped with keto-friendly fruits.
Is Dutch Baby keto?
A classic Dutch baby is a large German pancake made of high-carb ingredients including wheat flour, sugar, and milk. As a result, Dutch Baby pancakes are not keto-friendly.
How to make a Keto Dutch Baby?
A Keto Dutch Baby recipe is very easy to make with only a few ingredients. But first, make sure you have a blender or food processor to create a smooth keto Dutch baby batter.
To make this blender keto pancake recipe, you need:
- Large eggs – at room temperature
- Softened cream cheese – take out the cream cheese from the fridge 1 hour before making the batter. Yes, cream cheese is a keto-friendly dairy product.
- Almond flour – use ultra-fine blanched almond flour, no almond meal or coconut flour! Both options make the pancake extremely dry. Learn how to choose your keto flours.
- Melted butter
- Vanilla extract
- Baking powder
- Erythritol – learn how to convert keto sweeteners.
- Fresh butter to grease the skillet.
Preheat oven and skillet
Before you start making the keto Dutch baby batter, preheat the oven to 460F(240C). Place the oven-safe 8-inch (20 cm) skillet in the center rack of the preheated oven and warm for 15 minutes.
Are you new to Keto?
Receive my Keto Quick Start email series to learn all about the Keto diet and kick start your keto journey!
Low-carb Dutch baby batter
Now, place the eggs and cream cheese in the blender. Blend at high speed for 15-20 seconds until it forms a smooth batter. Stop the blender and add in the remaining ingredients.
Blend again until smooth.
Butter the hot skillet
Now, use oven-safe mittens and carefully remove the hot skillet from the oven. Place the piece of butter in the center of the skillet and tilt the skillet to spread and melt the butter.
Watch out, the pan is hot, and the butter will melt fast and drizzle out of the pan.
Pour the batter
Now, quickly pour the pancake batter from the blender to the hot skillet and bring the skillet back to the center rack of your oven.
Bake until it puffs up
Bake for 10-14 minutes or until the center puff up. The longer you bake it from now, the less custardy it will be in the center. You want the center to be set, not runny, but not overbaked and dry.
Remove the skillet from the oven and use a pastry brush to spread melted butter on top of the pancake. I recommend using a spoon to push down the ‘bumpy’ middle of the pancake, it creates lovely cracks in the pancake adding moisture and increasing the custardy texture.
How to serve keto Dutch baby?
It is imperative to serve this keto Dutch baby keto recipe right out of the oven. This way, the center is still moist and custardy and the edge crispy.
This keto Dutch baby pancake serves 4 slices from an 8-inch skillet. Serve each portion topped with some of the keto-friendly sweet toppings below:
- unsweetened whipped cream
- Powdered erythritol or powdered sugar alcohols you love like allulose or xylitol.
- Sugar-free maple syrup
- Keto fruits like blueberries, raspberries, or strawberries.
- Coconut flakes
- Sliced almonds
Can I make keto Dutch baby savory?
Sure, you can use this recipe to make a savory keto Dutch baby. Remove the erythritol and cinnamon from the recipe and replace them with:
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
Then top your savory Dutch pancake with some of the keto savory toppings below:
- fried egg
- shaved ham
- smoked salmon
- creme fraiche
- crispy bacon
- shredded aged cheddar
How does it taste?
A keto Dutch baby won’t pop over on the side of the skillet as a traditional wheat-based Dutch baby recipe. However, its texture is very similar. You’ll love its crispy edges and almost custard interior.
How to perfectly bake Dutch Baby?
The key to making a moist, almost custardy keto Dutch baby recipe is to closely watch out the baking time! Don’t overbake the Dutch baby or the center dry fast.
You know your pancake is cooked through when:
- After at least 10-14 minutes of baking time.
- It puffs up in the center.
- The top is golden brown and firm.
- If you press the puffed area with a spoon, it’s firm, but you can feel that it’s still slightly spongy under. It shouldn’t be runny in the center, and the spoon can’t go through.
Why is my Dutch baby dry?
If the center of your pancake is dry, it can be because you:
- Used a larger skillet resulting in a very thin layer of pancake batter. For a large skillet, you must watch out the baking time closely, it will bake way faster.
- Baked the pancake too long – it’s ready when it just puffs up in the center, but it’s firm if you press it with a spoon.
Can I bake Dutch baby in a cake pan?
Yes, you can use a round baking pan or baking dish of the same size. However, the sides won’t crisp as much if your pan is made of glass or ceramic. The best material to make crispy edges on a Dutch baby is a cast-iron skillet.
More keto pancake recipes
If you love keto pancakes for breakfast, I have more recipes for you to try!
Made this Dutch baby keto recipe? Share a review or feedback below! I love to hear back from you!
Keto Dutch Baby
My MacrosTo get yours, join Sweetashoney Members!
To cook the dutch baby
- 2 tablespoons unsalted butter
To brush on top of the hot pancake
- 1 tablespoon Unsalted Butter
- Preheat oven to 460°F (240°C). When the oven is hot, place an 8-inch (20 cm) heavy oven-proof cast iron skillet pan in the oven to heat up. Don't use a larger skillet to avoid dry pancakes.
- Meanwhile, place large eggs, cream cheese, and melted butter in a blender or food processor and blend until smooth - about 15-20 seconds on high speed.
- Stop the food processor and add in baking powder, almond flour, erythritol, vanilla, and cinnamon. Blend again at high speed to combine and form a smooth batter with no lumps.
- Remove the hot pan from the oven, using oven mittens, and be very careful as the handle is burning hot. Place on the stove or on a wooden block and immediately add the 2 tablespoons of fresh unsalted butter.
- Swirl the pan to spread the butter all over the surface. Be careful, the butter bursts out of the pan, and it's hot! When the butter is melted, immediately pour the keto Dutch pancake batter and return it to the preheated oven on the center rack.
- Bake for 10-15 minutes or until pancake is golden brown, puffed up in the center. For a moist, almost custard-like center, press the back of a spoon in the puffed area. It should be firm but bounce back - still moist under it. If it's firmer, the center of your pancake will be a bit dryer.
- Remove from oven and brush 1 tablespoon of melted butter all over the surface. The center won't deflate, so push it down slightly with the back of the spoon. It will create lovely cracks on the top too. Then, sprinkle with powdered erythritol.
- Serve immediately, 1/4 of an 8-inch skillet is one serving, top with unsweetened whipped cream and berries.
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only. The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized. You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.