Keto Dutch Baby Pancake Recipe
By Carine Claudepierre
Published on 04/09/2021 - Last updated on 03/31/2023
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Keto Dutch Baby Pancake Recipe is a large pancake baked in a buttered hot skillet with an almost custardy texture in the middle and crispy edge.
It’s the perfect keto family breakfast to share on the weekend and delicious topped with keto-friendly fruits.
Is Dutch Baby Keto?
A classic Dutch baby is a large German pancake made of high-carb ingredients, including wheat flour, sugar, and milk.
As a result, classic Dutch Baby pancakes, just like old-fashioned pancakes, are not keto-friendly.
But you can make a keto-friendly keto Dutch baby recipe using keto flour and keto sweeteners.
How To Make A Keto Dutch Baby
A Keto Dutch Baby recipe is very easy to make with only a few ingredients.
But first, make sure you have a blender or food processor to create a smooth keto Dutch baby batter.
Ingredients
To make this blender keto pancake recipe, you need the following:
- Large eggs – at room temperature – eggs are keto-friendly.
- Softened cream cheese – take out the cream cheese from the fridge 1 hour before making the batter. Yes, cream cheese is a keto-friendly dairy product.
- Almond flour – use ultra-fine blanched almond flour, no almond meal or coconut flour! Both options make the pancake extremely dry. Learn how to choose your keto flours.
- Melted butter
- Vanilla extract
- Baking powder
- Cinnamon
- Erythritol – learn how to convert keto sweeteners.
- Fresh butter to grease the skillet.
Preheating Oven and Skillet
Before you start making the keto Dutch baby batter, preheat the oven to 460°F (240°C).
Place the oven-safe 8-inch (20 cm) skillet in the center rack of the preheated oven and warm for 15 minutes.
Making The Dutch Baby Batter
Now, place the eggs and cream cheese in the blender. Blend at high speed for 15-20 seconds until it forms a smooth batter.
Stop the blender and add the remaining ingredients.
Blend again until smooth.
Baking
Now, use oven-safe mittens and carefully remove the hot skillet from the oven. Reduce the oven temperature to 350°F (180°C).
Place the piece of butter in the center of the skillet and tilt the skillet to spread and melt the butter. Watch out, the pan is hot, and the butter will melt fast and drizzle out of the pan.
Now, quickly pour the pancake batter from the blender into the hot skillet and bring the skillet back to the center rack of your oven.
Bake for 10 to 14 minutes at 350°F (180°C) or until the center puffs up.
The longer you bake it, the less custardy it will be in the center. You want the center to be set, not runny, but not overbaked and dry.
Brushing Butter
Remove the skillet from the oven and use a pastry brush to spread melted butter on top of the pancake.
I recommend using a spoon to push down the ‘bumpy’ middle of the pancake, it creates lovely cracks in the pancake, adding moisture and increasing the custardy texture.
Serving
It is imperative to serve this keto Dutch baby keto recipe right out of the oven. This way, the center is still moist and custardy, and the edge crispy.
This keto Dutch baby pancake serves 4 slices from an 8-inch skillet. Serve each portion topped with some of the keto-friendly sweet toppings below:
- unsweetened whipped cream
- Powdered erythritol or powdered sugar alcohols you love, like allulose or xylitol.
- Sugar-free maple syrup
- Keto fruits like blueberries, raspberries, or strawberries.
- Coconut flakes
- Sliced almonds
Flavor Variations
Sure, you can use this recipe to make a savory keto Dutch baby. Remove the erythritol and cinnamon from the recipe and replace them with:
- 1/2 teaspoon of garlic powder
- 1 teaspoon of salt
Then top your savory Dutch pancake with some of the keto savory toppings below:
- fried egg
- avocado
- shaved ham
- smoked salmon
- creme fraiche
- crispy bacon
- shredded aged cheddar
Frequently Asked Questions
A keto Dutch baby won’t pop over on the side of the skillet as a traditional wheat-based Dutch baby recipe. However, its texture is very similar. You’ll love its crispy edges and almost custard interior.
The key to making a moist, almost custardy keto Dutch baby recipe is to closely watch the baking time! Don’t overbake the Dutch baby or the center dry fast.
You know your pancake is cooked through when:
– After at least 10-14 minutes of baking time.
– It puffs up in the center.
– The top is golden brown and firm.
– If you press the puffed area with a spoon, it’s firm, but you can feel that it’s still slightly spongy under. It shouldn’t be runny in the center, and the spoon can’t go through.
If the center of your pancake is dry, it can be because you:
– Used a larger skillet resulting in a very thin layer of pancake batter. For a large skillet, you must watch out for the baking time closely, it will bake way faster.
– Baked the pancake too long – it’s ready when it just puffs up in the center, but it’s firm if you press it with a spoon.
Yes, you can use a round baking pan or baking dish of the same size. However, the sides won’t crisp as much if your pan is made of glass or ceramic.
The best material to make crispy edges on a Dutch baby is a cast-iron skillet.
More Pancake Recipes
If you love keto and healthy pancakes for breakfast, I have more recipes for you to try!
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Keto Dutch Baby
Ingredients
- 3 large Eggs
- 3 oz Cream Cheese softened, out of the fridge 30-60 min before
- 1 ½ tablespoons Unsalted Butter
- ¾ teaspoon Baking Powder
- 1 cup Almond Flour spoon and sweep
- 2 teaspoons Vanilla Extract
- 3 tablespoons Granulated Sweetener
- ½ teaspoon Ground Cinnamon
To cook the dutch baby
- 2 tablespoons Unsalted Butter
To brush on top of the hot pancake
- 1 tablespoon Unsalted Butter
Instructions
- Preheat oven to 460°F (240°C). When the oven is hot, place an 8-inch (20 cm) heavy oven-proof cast iron skillet pan in the oven to heat up. Don't use a larger skillet to avoid dry pancakes.
- Meanwhile, place large eggs, cream cheese, and melted butter in a blender or food processor and blend until smooth – about 15-20 seconds on high speed.
- Stop the food processor and add in baking powder, almond flour, erythritol, vanilla, and cinnamon. Blend again at high speed to combine and form a smooth batter with no lumps.
- Remove the hot pan from the oven, using oven mittens, and be very careful as the handle is burning hot. Reduce oven temperature to 180°C (350°F)
- Place skillet on the stove or on a wooden block and immediately add the 2 tablespoons of fresh unsalted butter.
- Swirl the pan to spread the butter all over the surface. Be careful, the butter bursts out of the pan, and it's hot! When the butter is melted, immediately pour the keto Dutch pancake batter and return it to the preheated oven on the center rack.
- Bake for 10-15 minutes at 350°F (180°C)or until pancake is golden brown, puffed up in the center. For a moist, almost custard-like center, press the back of a spoon in the puffed area. It should be firm but bounce back – still moist under it. If it's firmer, the center of your pancake will be a bit dryer.
- Remove from oven and brush 1 tablespoon of melted butter all over the surface. The center won't deflate, so push it down slightly with the back of the spoon. It will create lovely cracks on the top too. Then, sprinkle with powdered erythritol.
- Serve immediately, 1/4 of an 8-inch skillet is one serving, top with unsweetened whipped cream and berries.
Notes
Tools
Getting Started What Is Keto? Macro Calculator Sweetener Converter Intermittent Fasting Keto Fruits Keto Vegetables Keto Flours Fighting Keto Flu Healthy SweetenersWant My Kitchen Equipment?
Nutrition
About The Author
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook, and founder of Sweet As Honey.
I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!
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Disclaimer
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only.
The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized.
You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
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Can I substitute something else for the cream cheese?
I didn’t try anything else, may be sour cream could work.
Yum! Turned out like egg custard but still a pancake!
I’ve been on a more-or-less keto diet for several years, and this is the first pancake that I’ve made from scratch that I felt tasted like pancake that I could also eat. I had some berries with it. I think it would be ok with a little less of the erythritol but it was great – my non-keto hubby liked it, too!
Made a double recipe of this last night and it was delicious! My entire family loved it. And best news – this morning my ketosis was still strong!
This turned out really lovely. It’s a cold, cloudy morning – perfect for dutch pancakes – and this was definitely a decent substitute. As with most keto “carb knock-offs”it wasn’t exactly the same, but the flavor was approximate with a dense but fluffy cake. I only used two tablespoons of erythritol and it still turned out great. Recommend topping with blueberries and raspberries and Birch Benders keto maple vanilla syrup!
I was watching the pancake rise as it was towards the end of cooking cycle (approx 10 minutes). The sides rose first, with the center having some rise with small bubbles.
The side of the pancake was golden brown, but the center was not. This was at the 10 minute mark.
I was concerned that the inside would dry out, and so I took the pancake out of the oven and considered the cooking done.
However, I must have made a mistake, as the whole pancake collapsed into a flat disk!
When eating, the inside was definitely custard-like, and in an ideal state.
What can I do differently next time, to have a pancake that has a more “traditional” shape?
I feel that if I continue to let the pancake stay in the oven, the inside would not be as most and custard like.
Thanks!
I’m my opinion a German or dutch pancake is supposed to collapse. If it stays inflated you have done something wrong
This can come from your pan size, material and shape. I love cast iron pan for best texture
This was delicious!! Definitely going to be a staple for weekend meals. I can’t wait to try a savory profile!
Looks and sounds so good – going to try this for dinner tomorrow. Originally on our menue was lemon ricotta pancakes. would adding ricotta and lemon to this recipe work?
I am not sure about the ricotta, the batter will be thinner, much more wet and may not set as usual. Lemon zest should be tasty ! enjoy
The nutrition facts area notes a 20″ skillet but I suspect that is incorrect. The recipe specifies 8″ skillet. Just a little confusion you will want to clear up. Thanks, this recipe looks very tasty and I can’t wait to try it!
Yes it’s 20cm 8 inches, enjoy!
I cannot eat eggs, so I am always looking for breakfast options. Do you think this could work with “chia eggs” as a replacement?
No sorry this recipe won’t work with egg-replacer
At the beginning of the the instructions it says use a 8- inch skillet, but your serving size is 1/4 of a 20 inch skillet. Can you clarify? Thank you
Ooops, it’s 8 inches (which makes 20cm in metrics)!
Do these freeze ok?
You can freeze this but the texture will be much more dry, less custard-like
Can’t wait to try this recipe! Would you just clarify which cast-iron pan size I should be using? I see 8” and 20”. Thanks!
20 cm pan 8 inches
I’m the only one Keto here. Can this be saved/frozen?
Yes but the texture will be less moist when rewarm
Does it have to be a 20″ cast iron skillet?
No, 20 cm, 8 inches skillet
I switched between the metric and standard recipes, is it 3 eggs, standard recipe, or 8 eggs, metric?
You need 3 eggs, sorry for the issue, it’s fixed now. Thanks for spotting this ! Enjoy the pancake, XOXO Carine