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.
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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 8x8 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.
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Ingredients
- 4 tablespoon butter
- ½ cup carton coconut milk or nut milk of your choice
- ½ cup half and half
- 4 eggs
- 2 teaspoon vanilla
- ¾ cup almond flour
- ⅓ cup coconut flour
- ¼ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- ¾ teaspoon salt
Instructions
- 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.
Notes
Nutrition
More Incredible Low Carb Breakfast Recipes To Try
- Almond Crusted Breakfast Cheesecake
- Low Carb Waffles
- Blueberry Lemon Ricotta Pancakes
- Low Carb Pancakes
- Chocolate Chaffle
Kim says
Easy and delish. I 1/2 the recipe and did it in my cast iron skillet. I lived how it came out. I had some compote berries in the fridge I used for my syrup! Oh my. I need to do it again! Thanks for all your great recipes.
Taylor says
I used to love these growing up and now I love that I can enjoy this delicious keto version! They turned out perfect! Super fluffy and flavorful. This is going to become a weekend staple at our house!
Justine says
This was good! I wasn't sure what I was expecting, but whatever it was this was even better. It had a great fluffy texture and just the perfect amount of sweetness.
Buxton says
I think your comment to Katie to only leave positive reviews is really inappropriate. The whole point of leaving reviews is to get the whole/big picture. Not everyone will like every recipe and I value truthfulness. When I read nothing but glowing 5 star reviews I think fake, fake fake and don't trust it. Let your work stand up in public and take the responses you get. Truthful feedback is helpful in the long run...use it!
Taryn says
You completely misunderstood my comment. Basically what she said was 'I love your recipes. I make them all the time. But this one was bad.' Negative review. I can see on my end that this is the only review she ever left. My point is that if people only leave reviews on recipes they don't like and not the ones they do that hurts my business. If she has made other recipes and liked those she should also leave reviews on those.
Martha says
Great recipe..... loved the texture and tasted delicious. Thank you for a very easy dutch baby recipe.
Cecilia says
I think the metric conversion of this recipe is way off. Take coconut milk for example, 1/2 cup of it should be 120ml, not 339. That’s a pretty big difference.
I usually like to weigh my ingredients when baking so I like to use the metric function when it’s available. Luckily I noticed the discrepancies and made the recipe using the US customary measurements instead. It turned out perfectly and was so yummy! It was a hit with the rest of the family as well. I will definitely be making this again very soon! Thank you for such a delicious and easy recipe.
Taryn says
Thank you for catching that! I just fixed it.
Melissa says
Do you think we could use the THM baking blend instead of almond flour and coconut flour?
Taryn says
Yes, it works to sub in most recipes.
Rachel says
My pan was a little bigger than the recipe called for but I still think this turned out great. Love how easy it is. I ate it with blueberry sauce. I’m sure I’ll make it again, thank you!!!
Joy says
Hi what else can i replace the half and half other than light cream? Will keto milk work? Or sour cream? Thanks
Taryn says
I think a reduced carb milk would work but I haven't tested it.
Erica says
This recipe is so easy to make and has become my favourite Saturday morning pancake breakfast!
Donna Henderson says
I substituted the liquid with 2 1/2 cups of whole milk. Otherwise I followed the recipe. After baking for 35 minutes, I have water in the bottom of my baking dish after I remove my serving to my plate. This doesn't taste like a pancake, it's a soft custard. My serving came out in spoonfuls, not a solid square. ??? Hubby didn't care for it.
Taryn says
Dutch pancakes are supposed to be custardy. I haven't tested this with whole milk so that may have a difference in the texture. The amount of wet ingredients vs dry ingredients is what makes this like a custard. If you want something more like a traditional pancake try this recipe: https://joyfilledeats.com/almond-flour-pancakes/
Katie says
I've tried other recipes on the site with success but unfortunately this one wasn't very good.
It took longer than 35 minutes for it to cook all the way through. I would suggest putting it in a 9x13 pan. Duch babies are not supposed to be this thick. It just felt under done and I had it in there for at least an hour.
My kids still ate them because they were very hungry by the time it came out. However my husband and i didn't care for it.
Taryn says
I'm sorry you didn't like it. I'd appreciate if you also leave reviews for the recipes you did like. When my readers come and just leave a bad review for the ones they don't like that hurts my blog.
nicole says
I had very high hopes! I followed the recipe exactly. It looked and smelled amazing--even puffing up like the real thing. The problem was the texture, which ended up being a bit like soft custard, but grittier and more delicate. It looked exactly like the photos here- which look great. The taste wasn't the problem- just the texture. The real thing is only 21 carbs per serving. I've successfully made the original with GF (full carb) flour before, so I think I'll experiment with various ratios of that mixed with almond flour (I used the finest ground, BTW).
Janny says
Hi Taryn this looks great but why call it Dutch baby if the recipe is German?
Taryn says
Because "Dutch baby" is the term people put into Google when looking for this type of recipe. My kids just call it a baked pancake.
Beth says
Thanks for coming up with a way to enjoy my favorite type of pancake but in keto-style! Loved it!
Cheryl Atkins says
This looks so good! I've never heard of Dutch Baby, but I sure want to try it. I'll be using Monk Fruit powder to sweeten the recipe, instead of Gentle Sweet. I'll only be using about 1 tsp of the Monk Fruit powder. Could I use 1/4 cup unsweetened applesauce to replace the volume? If I do, will it still be considered a THM "S"? Thanks!
Taryn says
I'm not sure applesauce can be used in an S recipe. You could ask in one of the THM facebook groups.
Jenniffer says
I generally replace half the sweetener with monk fruit. So 1/8 cup of sweetener and 1/8 tsp of pure monk fruit in this recipe. If it’s pure monkfruit, a tsp is 1 cup worth of sugar. Unless you like it really sweet with odd flavor.
I’ll be trying this soon. We love Dutch baby pancakes and have missed them on keto.
wilhelmina says
I am in love with this keto breakfast! It fills a big craving of mine and I like it even more than the non keto version. Fabulous!