KETO DUTCH BABY PANCAKES

CRISPY AND CUSTARDY

INGREDIENTS

FOR THE BATTER – 3 large Eggs – 3 oz Cream Cheese  – 1 1/2 tablespoons Unsalted Butter – 3/4 teaspoon Baking Powder – 1 cup Almond Flour  – 2 teaspoons Vanilla – 3 tablespoons Erythritol – 1/2 teaspoon Cinnamon TO COOK THE DUTCH BABY – 2 tablespoons Unsalted Butter TO BRUSH ON TOP OF THE HOT PANCAKE – 1 tablespoon Unsalted Butter

Pour Wet Ingredients

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.

1

Add Dry Ingredients

Stop the food processor and add in baking powder, almond flour, erythritol, vanilla, and cinnamon. Blend again to combine and form a smooth batter with no lumps.

2

Melt Butter

Place a skillet preheated in an oven to 460°F (240°C) on a wooden block and immediately add the 2 tablespoons of fresh unsalted butter.

3

Pour Batter

When the butter is melted, pour the keto Dutch pancake batter and return it to the preheated oven on the center rack.

4

Bake

Bake for 10-15 minutes or until pancake is golden brown, puffed up in the center.

5

Brush Butter

Remove from oven and brush 1 tablespoon of melted butter all over the surface.

6

Sprinkle Sweetener

Sprinkle powdered erythritol on top of the Dutch Baby Pancake.

7

Serve

Serve immediately, 1/4 of a 20-inch skillet is one serving, top with unsweetened whipped cream and berries.

8

NET CARBS FAT PROTEIN

4.4 grams

37.5 grams

12 grams

SERVINGS

TIME

Serving: 1  Quarter Makes: 1 Skillet

Prep: 10 Minutes Cook: 15 Minutes

KETO DUTCH BABY PANCAKE

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