The Best Gluten Free Keto Dutch Baby Pancake Recipe

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An easy way to get breakfast on the table quickly and make your house smell amazing is to make The Best Gluten Free Keto Dutch Baby Recipe!

Dutch Baby, also known as a German pancake, is an easy way to create pancakes easily in one pan and make breakfast a family favorite again safe for gluten free diets.

This makes 4 generous servings, or 8 small servings.

1/4 of this recipe is only 1.9g carbs, or 1.1g net carbs as it contains 0.8g fiber.

See the rest of the nutritional information in the notes section.

5 from 1 vote

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Prep Time 10

Cook Time 20

Cooling Time 5

Total Time 35

Course gluten free, gluten free breakfast, keto, keto baking, Main Course, Main Dish

Cuisine American, Dutch, German

Servings slices

Calories 428 kcal

Equipment

Cast Iron Skillet 10-inch or 12-inch
blender or mixer and mixing bowl

Ingredients

4 large eggs
1/2 cup heavy cream or coconut cream
1 cup almond flour
2 teaspoons vanilla extract
1 teaspoons lemon extract or fresh lemon juice
2 tablespoons Monk Fruit Sweetener or favorite granulated sweetener
1/2 teaspoon salt
6 tablespoons butter
4 tablespoons coconut oil

Instructions

Preheat oven to 425F and get out your 10-inch or 12-inch cast iron skillet along with a few tablespoons of butter.
Place 2 tablespoons of butter into the skillet, reserve the rest, and then place skillet directly into the oven as it preheats. This will slowly warm up the skillet and brown your butter at the same time.
In a small saucepan, melt your stick of butter along with the coconut oil over medium heat and stir frequently as the butter melts. You do not want them to burn or smoke so watch carefully and stir them as they melt.
Get out your blender to blend up the batter by adding the ingredients in the order listed to create the fluffy texture. This is important so you have the liquid ingredients near the blade and the dry ingredients at the top.
Your butter and coconut oil should be melted by now, so slowly pour the coconut oil and melted butter mixture in as you blend on low. This helps to slowly bring the batter to a warmer temperature without cooking anything.
Now that your batter is blended, carefully pull your hot pan out of the oven, swirl the butter around the sides of the skillet to coat the surface, then pour batter into it. Very carefully place your batter filled hot skillet into the hot oven and bake for 20-23 minutes. Every oven is different so check at the 20-minute mark. If the sides have browned and puffed up then it is ready.
Remove the Dutch Baby from the oven and let it cool for 5 minutes. During this time the puff pancake will slowly deflate, which happens to be my kids favorite things about this recipe. It happens slowly then quickly all at once as the hot air escapes from the oven pancake.
Cut into 4 servings and top with butter, a sugar free drizzle of maple syrup, fresh fruit like fresh berries, or a dollop of whipped cream.
If you have any leftovers, you can store it in an airtight container up to 5 days in the fridge. You can freeze the slices in a zip top freezer bag up to 3 months. I would recommend wrapping it in plastic wrap or foil first to prevent freezer burn then place in the freezer bag.

Notes

Nutrition Facts
Serving size: 1 large slice
Servings: 4
Amount per serving
Calories	428
% Daily Value*
Total Fat 43.3g	55%
Saturated Fat 28.4g	142%
Cholesterol 248mg	83%
Sodium 204mg	9%
Total Carbohydrate 1.9g	1%
Dietary Fiber 0.8g	3%
Total Sugars 0.4g
Protein 8g
Vitamin D 29mcg	147%
Calcium 32mg	2%
Iron 1mg	5%
Potassium 72mg	2%

Can I substitute the almond flour in this recipe with any other kind of flour?

Yes you can. Just keep in mind that you are wanting to create a smooth batter so choose something with a fine texture like oat flour or Bob's Red Mill gluten-free flour blend. You cannot however substitute with coconut flour as it would turn out dry. Coconut flour requires more moisture than any other flour so you would have to experiment with amounts plus increasing the egg amounts for it to work.

Why is a cast iron skillet essential for making a gluten-free keto German pancake?

The cast iron skillet is crucial for even heat distribution, creating the perfect texture – crispy edges and a puffy center. You can however use a large pie plate or 8x8 baking pan if you do not have a cast iron skillet. It will still turn out but not be as browned as if you baked it in the cast iron skillet.

Is it necessary to preheat the cast iron skillet, and why?

Preheating the cast iron skillet is crucial. It ensures that the pancake begins cooking immediately upon contact, creating the characteristic puff and rise. A hot skillet is key to achieving the perfect German pancake.

Can I make the batter ahead of time and refrigerate it for later use?

It is best to bake the German pancake immediately after mixing for optimal puffiness. You can prepare the batter ahead of time and refrigerate it. You must be sure to bring it to room temperature before pouring it into the hot skillet for baking or it will not turn out right and puff up like you want.

Nutrition

Calories: 428kcal

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