Keto Dutch Pancake

6 Comments

I LOVE pancakes and the only thing I DON’T like about pancakes is how long they take to make!

The best thing about a dutch pancake is that once its in the oven, you can go do something else! No need to stand and watch it the whole time.

Whip this up in your blender quick and have a filling keto breakfast anytime! The leftovers also reheat well in a 350F oven for 5 min.

Keto Dutch Pancake

4 Lg eggs

1/2 cup heavy cream

1 cup almond flour

2 tsp vanilla

1 tsp Frontier Brand lemon extract(or 2 tsp fresh lemon juice)

2 Tbsp Lakanto monkfruit sweetener

1/2 tsp salt

4 Tbsp butter + 2 Tbsp for the pan

4 Tbsp coconut oil

In a 10″ cast iron pan -or- 8×8 glass pan put in 2 Tbsp butter. Place in oven as it preheats to 425F.

Blend ALL ingredients in a blender. Pour into pan from oven after swirling around butter. Bake 20 to 23 minutes until the top is set and light golden brown.

Will puff and deflate. Top with butter and some Lakanto Monkfruit Maple Flavored syrup.

6 thoughts on “Keto Dutch Pancake”

  1. Pingback: 5 Favorite Recipes Using Cream Cheese – Low Carb with the Carrs

  2. Jackie nobles

    I used darker lemon extract as called for in the recipe. It was awful, please change your recipe to fresh lemon, or cut the amount of lemon extract drastically.

    Reply
    • lowcarbwiththecarrs

      I will be adding the brand of extract that works best in all of my recipes, Frontier Brand. It is made from real lemon oil and is not artifical. I called for lemon extract, not sure what you mean by “darker” extract. Durkee is a cheaper brand that is of a lower quality than Frontier. Hopefully your comment can help someone else considering using a different brand other than Frontier. Lemon juice would work too.

      Reply

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