KETO DUTCH BABY PANCAKES
CRISPY AND CUSTARDY
BATTER – 3 large Eggs – 3oz Cream Cheese – 1½ tbsp Butter – ¾ tsp Baking Powder – 1 cup Almond Flour – 2 tsp Vanilla – 3 tbsp Erythritol – ½ tsp Cinnamon TO COOK – 2 tbsp Butter TO BRUSH – 1 tbsp 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.
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.
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.
When the butter is melted, 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.
Remove from oven and brush 1 tablespoon of melted butter all over the surface.
Sprinkle powdered erythritol on top of the Dutch Baby Pancake.
Serve immediately, 1/4 of a 20-inch skillet is one serving, top with unsweetened whipped cream and berries.
NET CARBS FAT PROTEIN
Serving: 1 Quarter Makes: 1 Skillet
Prep: 10 Minutes Cook: 15 Minutes
KETO DUTCH BABY PANCAKE
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