Keto Dutch Baby Pancake
A big oven pancake with puffed, crisp, buttery edges and a custardy middle, baked in a sizzling skillet. Almond flour and eggs replace the wheat, and it comes to the table in about 25 minutes.
Nutrition per serving
½ of a 10-inch pancake- Net carbs
- 4.2g
- Calories
- 492kcal
- Protein
- 15g
- Fat
- 46g
- Total carbs
- 13 g
- Fiber
- 3.2 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Mixed berry: Raspberries and blackberries scattered over the batter sink into the custardy center and turn jammy as it bakes.
- Scatter the berries over the batter right after you pour it into the hot skillet, then bake as directed. Add 1–2 minutes if the center still looks wet around the fruit.
Savory ham & Gruyère: No sweetener, vanilla or lemon. The pancake bakes with ham and Gruyère and is finished with chives, for a brunch dish that goes well with a green salad.
- Add a pinch of black pepper to the batter. Scatter the ham over the batter in the skillet before baking, then sprinkle with the Gruyère for the last 5 minutes so it melts without burning. Finish with the chives.
Nut-free (coconut flour): Coconut flour and carton coconut milk replace the almond flour and almond milk, so there are no nuts at all. It puffs a little less and tastes faintly of coconut.
- Blend the batter and let it rest a full 10 minutes so the coconut flour can absorb the liquid. It should pour like heavy cream; bake as directed.
- Nice to have (optional)
- Also add
- Nice to have (optional)
-
1 tbsp granulated erythritolleave out -
½ tsp vanilla extractleave out -
1 tbsp fresh lemon juiceleave out -
1 tbsp powdered erythritolleave out - Also add
- Nice to have (optional)
Estimated cost $2.94 for 2 servings ($1.47 each) · how we estimate
Instructions
-
Put the butter in a 10-inch (25 cm) cast-iron or other oven-safe skillet, set it on the middle rack and heat the oven to 425°F (220°C). The butter melts and the pan gets very hot while the oven preheats.
-
Meanwhile, blend the eggs, cream, almond milk, almond flour, coconut flour, sweetener, vanilla and salt for 30 seconds, until completely smooth and frothy. Let the batter rest 5 minutes.
-
When the oven is hot and the butter is foaming (just starting to brown is fine), carefully pull out the skillet, swirl the butter up the sides and pour the batter into the center. It should sizzle.
-
Bake 16–20 minutes, without opening the oven for the first 12, until the edges have puffed up the sides of the pan and are deep golden and the center is set and no longer looks wet.
-
Serve right away, before it deflates: squeeze the lemon juice over the top, dust with powdered sweetener and cut into wedges.
Tips for success
-
A blazing-hot pan is what makes it puff. If the batter doesn't sizzle when it hits the butter, give the pan a few more minutes in the oven next time. - An almond flour Dutch baby puffs mostly at the edges rather than all over like a wheat one, and the middle stays custardy. It also browns faster, so check it at 15 minutes.
- Top it with berries and whipped cream, or a spoonful of raspberry chia jam.
Nice to have, not needed
- A 10-inch cast-iron skillet gives the tallest, crispest edges — any oven-safe 10-inch skillet or a 9-inch (23 cm) round cake pan works.
- A blender makes the smoothest batter — a whisk works if you beat it hard for a full minute.
Storage & meal prep
- Best eaten fresh
Reheat: Best straight from the oven. Leftover wedges warm in a buttered skillet in 2–3 minutes, but they won't puff again.
Best eaten immediately. Leftovers keep 2 days in the fridge; warm wedges in a buttered skillet.
Variations
3 variations, each with its own ingredients and macrosMixed berry
FlavorRaspberries and blackberries scattered over the batter sink into the custardy center and turn jammy as it bakes.
- + ½ cup raspberries
- + ¼ cup blackberries
6.7 g net · 516 kcal · 16 g protein · 46 g fat · ≈$2.37 per serving (+2.5 g net carbs vs the original)
Savory ham & Gruyère
FlavorNo sweetener, vanilla or lemon. The pancake bakes with ham and Gruyère and is finished with chives, for a brunch dish that goes well with a green salad.
- + 2 oz cooked ham
- + ⅓ cup Gruyère
- + 1 tbsp chives
- no granulated erythritol
- no granulated erythritol
- no vanilla extract
- no fresh lemon juice
4.9 g net · 621 kcal · 26 g protein · 55 g fat · ≈$2.57 per serving (+0.7 g net carbs vs the original)
Nut-free (coconut flour)
DietCoconut flour and carton coconut milk replace the almond flour and almond milk, so there are no nuts at all. It puffs a little less and tastes faintly of coconut.
- blanched almond flour → extra coconut flour
- unsweetened almond milk → unsweetened coconut milk (carton)
4 g net · 417 kcal · 12 g protein · 37 g fat · ≈$1.21 per serving (−0.2 g net carbs vs the original)
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