Keto Ingredients

Keto Dutch Baby Cups

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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.

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

Keto Dutch Baby Cups

Its the little baby version of the big skillet pancake you remember!
Servings 4 Servings

Ingredients
  

  • 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

Instructions
 

  • 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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