Keto Ingredients

Keto Dutch Baby Cups

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Whip this up in your blender quick and have a filling keto breakfast anytime!

Dutch Babycakes
Breakfast just got a whole lot easier with these dutch babies that you can whip up in no time!

The leftovers also reheat well in a 350F oven for 5 min.

Dutch Babycakes

Keto Dutch Baby Cups
Its the little baby version of the big skillet pancake you remember!
Servings 4 Servings


  • 4 Lg eggs
  • 1/2 cup heavy cream
  • 1 cup almond flour
  • 2 tsp vanilla
  • 1 tsp lemon extract
  • 2 Tbsp Lakanto monkfruit sweetener
  • 1/2 tsp salt
  • 4 Tbsp butter
  • 4 Tbsp coconut oil


  • Blend ALL ingredients in a blender.
  • Pour into silicone muffin cups or greased muffin tin.
  • Airfry at 425F for 15 minutes until the top is set and light golden brown.
  • Or Bake at 425 for 25 min.
  • Will puff and deflate.
  • Top with butter and some Lakanto Monkfruit Maple Flavored syrup.
  • Keeps in fridge up to 5 days.
  • Reheat leftovers in oven for 5 minutes for best taste and texture.
A bite of a Keto Dutch Baby Cake
Keto Dutch baby cakes are so easy to make for breakfast!


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