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Keto Dutch Baby - A Light, Low-Carb Skillet Pancake

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 3 large eggs, room temperature
  • 1/2 cup blanched almond flour (finely ground)
  • 2 tablespoons coconut flour
  • 1/2 cup unsweetened almond milk (or macadamia milk)
  • 2 tablespoons heavy cream
  • 2 tablespoons powdered erythritol or allulose (adjust to taste)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon (optional)
  • 1/4 teaspoon fine salt
  • 3 tablespoons unsalted butter (for the skillet)
  • Optional toppings: fresh berries, sugar-free powdered sweetener, lemon wedges, keto whipped cream, toasted sliced almonds

Method
 

  1. Preheat the oven and skillet: Place a 10-inch cast-iron or oven-safe skillet on the middle rack. Preheat the oven to 425°F (220°C) with the skillet inside. A hot pan gives the Dutch baby its signature puff.
  2. Blend the batter: In a blender, add eggs, almond flour, coconut flour, almond milk, heavy cream, sweetener, vanilla, cinnamon, and salt. Blend on medium until smooth, about 20–30 seconds. You can whisk by hand, but blending yields a lighter texture.
  3. Rest briefly: Let the batter sit for 5 minutes so the coconut flour hydrates. This prevents a thin, watery texture.
  4. Melt the butter: Carefully remove the hot skillet and add the butter. Swirl until melted and the pan is coated. Work quickly so the butter doesn’t burn.
  5. Pour and bake: Give the batter a quick stir, then pour it into the buttered skillet. Return to the oven immediately and bake for 14–18 minutes, until puffed and deep golden around the edges.
  6. Serve right away: The Dutch baby will deflate a bit as it cools. Slice, top with berries, a squeeze of lemon, a dusting of powdered sweetener, or a dollop of whipped cream, and serve warm.