Fluffy Keto Dutch Baby Pancake Recipe

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If you’re looking for a breakfast that feels indulgent but fits your keto lifestyle, this Keto Dutch Baby Pancake is the answer. It’s light, airy, and perfect for satisfying those morning cravings while keeping your carb count low. This recipe is incredibly simple, making it a fantastic option for busy mornings or special brunches.

Imagine pulling a golden-brown pancake out of the oven, puffed up and ready to be topped with your favorite low-carb syrup or fresh berries. This Keto Dutch Baby Pancake is not just delicious; it’s a showstopper that will impress anyone at your breakfast table. Who knew keto could taste this good?

Keto-Friendly Fluffy Pancake

Golden brown Keto Dutch Baby Pancake in a cast-iron skillet, garnished with berries and powdered erythritol.

This Keto Dutch Baby Pancake is a delightful twist on the classic pancake, made with almond flour and eggs, resulting in a fluffy, baked pancake that’s both satisfying and nutritious. Its slightly nutty flavor pairs perfectly with sugar-free syrup or a sprinkle of powdered erythritol for a touch of sweetness.

Ingredients

  • 3 large eggs
  • 1/2 cup almond flour
  • 1/4 cup unsweetened coconut milk
  • 2 tablespoons melted butter, plus more for the pan
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • Optional toppings: sugar-free syrup, fresh berries, powdered erythritol

Instructions

  1. Preheat the Oven: Preheat your oven to 425°F (220°C) and place a cast-iron skillet or oven-safe pan inside to heat up.
  2. Prepare the Batter: In a mixing bowl, whisk together the eggs, almond flour, coconut milk, melted butter, vanilla extract, baking powder, and salt until smooth.
  3. Heat the Skillet: Carefully remove the hot skillet from the oven and add a tablespoon of butter, swirling it around to coat the bottom.
  4. Pour the Batter: Immediately pour the batter into the hot skillet, spreading it evenly.
  5. Bake: Return the skillet to the oven and bake for about 20 minutes, or until the pancake is puffed and golden brown.
  6. Serve: Remove the pancake from the oven and let it cool slightly before slicing. Top with your favorite keto-friendly toppings and enjoy!

Cook and Prep Times

  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes

Nutrition Information

  • Servings: 2
  • Calories: 250kcal
  • Fat: 20g
  • Protein: 10g
  • Carbohydrates: 6g
  • Fiber: 3g
  • Net Carbs: 3g

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