Keto Dutch Baby Recipes
ZERO CARB DUTCH BABY
Provided by Maria Emmerich
Time 23m
Yield 2
Number Of Ingredients 9
Steps:
- Place an 8 inch cast iron skillet into the oven and preheat oven to 425 degrees F (400 degrees F in convection ovens). Make sure the skillet preheats and gets very hot.
- In a blender, combine the eggs, almond milk, protein powder, baking powder, and salt. Blend for about 1 minute or until foamy.
- Using an oven mitt, remove the skillet from the oven and place the coconut oil into the skillet. Swirl the skillet to coat the inside of the skillet.
- Pour the batter into the skillet. Arrange asparagus on top of the batter (they may fall into the batter which is fine). Sprinkle with Parmesan or Nutritional Yeast.
- Bake for about 18-20 minutes or until the pancake is puffed and golden brown.
- Remove the pancake from the oven, spread additional butter or coconut oil on the pancake, cut into wedges and enjoy!
LEMON BERRY LOW-CARB KETO DUTCH BABY PANCAKE
Lemon Berry Keto Dutch Baby Pancake. Stay on track with this low-carb keto pancake that has all of the flavor of the original. Perfect for Easter or Mother's Day brunch!
Provided by Jen
Categories Breakfast
Number Of Ingredients 8
Steps:
- In a blender, combine flour, milk, eggs, monk fruit sweetener and blend until combined.
- Preheat oven to 425-degrees.
- In an ovenproof skillet or pan, place butter and put the pan or skillet in the oven for about 5 minutes or until butter melts.
- Take skillet out of oven and pour pancake mixture inside. Put skillet back in oven and set timer for 15 minutes.
- While pancake is baking, cut up toppings and heat syrup.
- After 15 minutes check pancake. If edges are brown and middle starts to puff it is done. If the middle is liquid let it bake for another 5 minutes.
- When pancake is brown on the edges take it out of the oven and garnish with sliced lemons and berries. Serve with hot maple syrup and cold whipped cream.
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- Combine all of the ingredients in a food processor(you can mix by hand if desired) and mix together. The only ingredients not added should be the ghee, butter and cinnamon, as those are used in future steps.
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- Preheat the oven to 400° F. Place the butter into a small (5 or 6 inch) cast iron skillet and melt over low heat.
- In a small mixing bowl whisk together the almond flour, Swerve, salt, egg, almond milk, and vanilla until smooth. Carefully pour into the skillet and transfer to oven. Bake for 10 minutes then top with macadamia nuts and blackberries.
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- 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. Place on the stove or on a wooden block and immediately add the 2 tablespoons of fresh unsalted butter.
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- ) Preheat Oven to 425° F. While oven is pre-heating, place non-stick oven-safe rounded frying pan or well seasoned cast Iron skillet (see post for pan options and the BEST PAN SIZE for this recipe) on the middle rack with the 3 Tablespoons of butter in it. The butter will melt and the pan will heat while oven is pre-heating. By the time your oven is preheated, your butter should be starting to sizzle a bit and JUST barely turning a golden color. That IS EXACTLY how you want it (this adds great flavor!).
- nstruction-step-2″ class=”line”>2.) Crack eggs into a blender or nutri-bullet, and blend for 15-30 seconds.
- nstruction-step-3″ class=”line”>3.) Add Heavy Cream and water to blender and blend for another 15-30 seconds.
- nstruction-step-4″ class=”line”>4.) Add Vanilla Extract, Erythritol, Psyllium Husk, Almond Flour, Protein Powder, and Xantham Gum (optional) all into the blender and blend for a final 15-30 seconds. If any of your dry ingredients stuck to the sides of the blender, make sure to use a spatula to scrape them down so your batter is smooth & consistent.
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- Preheat the oven to 425°F.In a high-speed blender (or using a hand mixer), blend the eggs for 1 minute, or until foamy.
- Transfer to a large bowl, then add almond flour, milk, baking powder, salt, and cheese. Mix to combine.
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- Preheat your oven to 400 degrees. Add the 2 tbsp butter to a single 8" cast iron skillet or split between two 5" mini cast iron skillets. Place into the preheating oven to melt the butter.
- Add the remaining ingredients to your blender and blend on a low to medium speed until the batter is smooth.
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- Preheat oven to 400ºF. Place two 8″ cast iron skillets or one 12″ cast iron skillet in the oven to heat up as the oven heats up. I let the pans heat up for a full 10 minutes while I prepare the batter.
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