Ever had a Dutch baby? These German pancakes are incredibly similar to Yorkshire puddings but with added sweetness! They are great to be topped with fruit, whipped cream, sugar free maple syrup or any other of your favourite pancake toppings! The perfect keto Dutch baby!
They are incredibly easy to make however there are some simple rules that need to be followed to make sure they turn out perfect.
First things first, make sure that all your ingredients are room temperature. It’s important that the eggs and cream are not cold otherwise it may have trouble rising in the oven. I made this recipe twice – once with colder ingredients & there was some rise, but it wasn’t big, so make sure your ingredients are room temp.
Secondly, the pan that you use (I used a 9×13 metal cake pan) must be piping hot when you add the mixture. You should pre-heat the oven with the pan inside before adding & melting the butter & mixture. If it’s too cold, it will have problems rising in the baking process.
Other than that, it’s fairly simple to make. If you want, you could even blend all the batter ingredients together in a blender. It’s up to you!
If you like this recipe, make sure to check out my almond flour vanilla pancakes and my coconut flour pancakes!
Keto Dutch Baby || German Pancakes
An easy-to-make keto Dutch baby! Takes 2 minutes to whip up and only 15 minutes to bake! Gluten, grain and sugar free.
Ingredients
BATTER
- 3/4 cup (75g) almond flour
- 1 tbsp arrowroot flour
- 2 tbsp vital wheat gluten
- 1.25 cups (300ml) heavy cream - room temp
- 2 medium eggs - room temp
- 1/2 tsp xanthan gum
- 2 tsp vanilla
- 1-2 tbsp sugar substitute
FOR COOKING
- 4 tbsp unsalted butter
Instructions
- Preheat the oven to 425°F / 220°C with your pan inside.
- In a mixing bowl (or a blender) use a hand mixer to blend the almond flour, vital wheat gluten, cream, eggs, xanthan gum, vanilla and sugar substitute. You should get a runny mixture.
- Take the pan out of the oven and spoon in the butter. Place back in the oven for 2 minutes to melt the butter.
- Once the butter has melted, take out the pan and immediately pour in the batter.
- Place back in the oven for around 15 minutes or until the mixture has puffed up around the edges and it has browned nicely.
- Serve immediately!
Notes
This makes roughly 8 servings.
Nutritional information per serving:
- CALS: 143
- FAT: 10.6
- CARBS: 5.4
- FIBRE: 1.2
- NET CARBS: 4.2
- PROTEIN: 7.6
13 comments
How much heavy cream in US Measurements?
What kind of pan do you use?
Thanks
hey! 1 1/4 cups in US measurements. I used a 9×13 cake tin.
hope that helps!
Made for breakfast-easy and quite delicious. Have made several keto dutch babies but this is my favorite. I added some maple flavoring.
Why is it called Dutch and German at the same time? Dutch is de language in Holland (the Netherlands) and German is Germany. Two total different countries. Just curious because i’m from Holland haha. But I do like your recipes and I cant wait to try them all ?
Hey! Despite the name, it was actually created by Pennsylvania Dutch when they came to the US. German-americans have the same recipe. So it really has nothing to do with holland, the Netherlands or Germany!
How much is a scoop of whey?
around 25g (1/4 cup)
Instead of whey can you use ‘vital wheat gluten’?
I think that should be fine!
In the ingredients list you put vital wheat gluten but in instructions it says whey is this a replacement for the gluten? Also what else could be substituted?
It was just a mistake – changing now! whey can be substituted but it might not rise as high
Is there anything else that could be substituted for wheat gluten or whey
Hmm I don’t think so. At least not with what I’ve tried. Maybe coconut flour?? I’m not sure entirely