Lemon Berry Low Carb Keto Dutch Baby Pancake Recipes
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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- 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.
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