Puffy, fluffy, and delicious, this Keto Dutch Baby recipe is an incredible way to start the day. Learn how to make this low carb dutch baby with just 8 ingredients! With very few steps, this effortless dish is something you will make again and again. This easy baked pancake recipe is also gluten-free, grain-free, sugar-free, and Trim Healthy Mama friendly.
If you are looking for a recipe that is delicious and a crowd-pleaser for brunch, you found it! This keto dutch baby is one of our favorite recipes because the entire family enjoys it. Plus, a bonus for me is that it’s super easy to make too. My family has loved this Baked Finnish Pancake for brunch for years and years but I really needed a healthier version.
If you are hosting a baby shower or another event that has brunch, you should, for sure, make this low carb dutch baby. Everyone will love it and be begging for the recipe by the end. No one will even believe they are keto, gluten-free, and grain-free because it’s so fluffy and amazing.
What Is a Dutch Baby?
If you’ve never heard of a keto dutch baby, don’t worry you aren’t alone! It’s basically a German pancake that is traditionally baked in a cast-ironed skillet. My version of these keto German pancakes is made without the cast-iron skillet. Plus, all of the ingredients are low carb, grain-free, and gluten-free. You can get the same effect as a regular dutch baby pancake, but with a baking dish instead.
What Ingredients Do You Need For Dutch Baby Pancakes?
All you need is 8 ingredients, and you can be enjoying your own homemade sugar free keto German pancakes in no time. Let’s take a look at what exactly you need:
- Butter – I always use salted butter.
- Eggs – Regular store-bought large eggs are fine.
- Salt – I use sea salt or pink salt most of the time but any salt works.
- Half and Half – Half and Half is half milk and half heavy cream. If you are not in the USA you may not be able to find it. Feel free to just use light cream. This gives the keto dutch baby a perfectly light, fluffy, and creamy texture.
- Coconut Milk – Not a fan of coconut milk? No problem! Swap it for your favorite nut milk instead.
- Almond Flour – Combined with the coconut flour, you will have a wonderful texture.
- Coconut Flour – A little bit goes a long way to measure this one carefully!
- Sweetener – I use my blend of xylitol, erythritol, and stevia. There are notes in the recipe card about subbing in other sweeteners.
- Vanilla Extract – I add a generous amount to this recipe and it really gives it a nice flavor.
What about baking powder? This recipe doesn’t need baking powder to puff up at all! It rises just from the combination of eggs and flours.
How To Make a Dutch Baby
There are only 4 steps involved, and they are pretty easy too. Most of the time is waiting for the grain free keto dutch baby to finish baking while making you super hungry because the kitchen smells so good.
First Step: Heat the oven to 400 degrees F. Put the butter inside of an 8×8 baking dish and set it in the oven so the butter can melt.
Second Step: Place the eggs, coconut milk, vanilla, and half and half inside of a blender. Add the salt, coconut flour, and sweetener, then blend until all the ingredients are smooth.
Expert Tip: Adding the wet ingredients first ensures this can blend well without sticking.
Third Step: Pour the smooth batter on top of the melted butter in the baking pan.
Fourth Step: Bake the keto dutch baby for 35 minutes or until the top is golden brown and it has puffed up.
Can I Use All Coconut Flour?
No, I’m sorry you will need to use a combination of almond flour and coconut flour to get the proper results. The two are needed together to make the baked pancake fluffy and delicious, so I don’t recommend using just coconut flour.
If you have a nut allergy a better substitute is sunflower seed flour. I have not tested this recipe with it but it normally does work in a 1:1 ratio when replacing almond flour.
Can I Make This in a Cast Iron Skillet?
Absolutely! Just follow the recipe using your favorite cast iron pan.
What Can I Serve On Top of the Keto Dutch Baby?
You can serve dutch baby pancakes with some fresh fruit like strawberries, blueberries, or raspberries. Or give them a spoonful of homemade low carb whipped cream. Sometimes we drizzle some melted chocolate on top. It makes the dutch baby look even more gorgeous and tastes great too. A few more ideas would be some sugar-free jam or jelly or a low carb maple syrup. You really can’t go wrong with toppings on this baked pancake recipe.
How Do You Store Leftovers?
While this keto dutch baby is best when served fresh, you can store and reheat it for later. Let the dutch baby cool down all the way after baking. Then put it in an airtight container and keep in the fridge until ready to serve. It will last 3-4 days in the refrigerator. To reheat, place on a microwave-safe plate and cover with a paper towel. Microwave for 20-30 seconds or until hot all the way.
- Preheat the oven to 400. Place the butter in an 8x8 and put it into the oven to melt.
- While the butter is melting, add the wet ingredients to a blender. Add the dry ingredients on top of the wet ingredients. Blend until smooth.
- Drizzle the batter into the pan on top of the melted butter.
- Cook for 35 minutes or until puffed and golden brown.
More Incredible Low Carb Breakfast Recipes To Try
- Almond Crusted Breakfast Cheesecake
- Low Carb Waffles
- Blueberry Lemon Ricotta Pancakes
- Low Carb Pancakes
- Chocolate Chaffle