Keto Dutch Baby Pancake Recipe
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, classic Dutch Baby pancakes, just like old-fashioned 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 the following:
- Large eggs – at room temperature – eggs are keto-friendly.
- 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.
Preheating Oven and Skillet
Before you start making the keto Dutch baby batter, preheat the oven to 460°F (240°C).
Place the oven-safe 8-inch (20 cm) skillet in the center rack of the preheated oven and warm for 15 minutes.
Making The 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 the remaining ingredients.
Blend again until smooth.
Now, use oven-safe mittens and carefully remove the hot skillet from the oven. Reduce the oven temperature to 350°F (180°C).
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.
Now, quickly pour the pancake batter from the blender into the hot skillet and bring the skillet back to the center rack of your oven.
Bake for 10 to 14 minutes at 350°F (180°C) or until the center puffs up.
The longer you bake it, 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.
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
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 of garlic powder
- 1 teaspoon of 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
Frequently Asked Questions
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.
The key to making a moist, almost custardy keto Dutch baby recipe is to closely watch 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.
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 for 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.
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.
Did You Like This Recipe?
Keto Dutch Baby
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.
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