Certainly! Here’s a Keto Dutch Baby Pancake recipe for you:
Ingredients:
- 3 large eggs
- 1/2 cup almond flour
- 1/2 cup unsweetened almond milk
- 2 tablespoons melted butter or ghee
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon (optional)
- 1-2 tablespoons erythritol or your preferred low-carb sweetener (adjust to taste)
Instructions:
- Preheat your oven to 425°F (220°C).
- In a blender, combine eggs, almond flour, almond milk, melted butter, vanilla extract, salt, and cinnamon. Blend until smooth.
- Grease a cast-iron skillet or an oven-safe pan with additional butter or cooking spray.
- Pour the batter into the prepared skillet.
- Place the skillet in the preheated oven and bake for 15-20 minutes, or until the pancake is puffed up and golden brown around the edges.
- While the Dutch Baby is baking, you can prepare your favorite keto-friendly toppings. Suggestions include fresh berries, sugar-free whipped cream, sugar-free maple syrup, or a dusting of powdered erythritol.
- Once the Dutch Baby is done baking, remove it from the oven, and it will likely deflate a bit. This is normal.
- Add your chosen toppings and serve immediately.
Enjoy your delicious Keto Dutch Baby Pancake! This low-carb alternative is a great way to satisfy your pancake cravings while adhering to a ketogenic diet.
