This recipe for Keto Dutch Baby with Chocolate and Macadamias was first seen on Low Carb Maven where I am an author.

A Keto Dutch Baby is an easy to make, delicious low carb breakfast the whole family can enjoy. This low carb version puffs up nicely in the skillet while baking. Sprinkled with macadamia nuts and drizzled with sugar-free chocolate syrup, this is a great recipe the whole family will love!

Serve a slice of this Keto Dutch Baby with a cup of hot steaming coffee for breakfast or brunch. This breakfast recipe can also be made as a snack or dessert. Just add a dollop of whipped cream and it is transformed! It is delicious hot or cold.

A low carb version of a puffed pancake

We have become very fond of Dutch Baby Pancakes lately. The Pumpkin Dutch Baby is one that I have made often during the fall when pumpkin is in season. Now we are enjoying this vanilla-flavored version and top it with chocolate and macadamias. We love to enjoy this for brunch on the weekends and will have leftovers for dessert!!

We love regular pancakes. As a matter of fact, our house has been called the pancake house many times. After we started the Keto diet, pancakes became a thing of the past until I was successful in making a cream cheese pancake that was low carb. We now enjoy Keto Pancakes on a regular basis and everyone in the house is happy!

ingredients for Keto Dutch Baby

What is a Keto Dutch Baby?

A Keto Dutch Baby is basically a low carb pancake that is baked in a pan, typically a cast-iron skillet. It is also called a German Pancake and is very similar to a popover, only in a larger pan. The pancake will puff up while baking in the oven and the edges of the pancake rise up the side of the skillet and part of the pancake will puff in the process.

What you should know about this low carb recipe

When creating keto low carb recipes, you need to know what ingredients to use and what will make the recipe work. Often times, this comes from trial and error. I wanted to keep the carb count to a minimum and make sure there were healthy fats involved.

Eggs are the magic ingredient in a Dutch Baby recipe. No baking powder needed! They are what will make the pancake puff.

Almond flour and almond meal can be used interchangeably. I choose almond flour because it is finer than the almond meal and you don’t have a “gritty” texture in your mouth.

Make this Keto Dutch Baby fit your personal low carb lifestyle

While this recipe is keto-friendly, you can also make it fit a dairy-free, nut-free lifestyle by making just a few substitutions.

  • Remove the almond flour and use coconut flour. You won’t need much coconut flour as it tends to absorb liquid far more than almond flour. Start with 1/2 tbsp coconut flour and whisk it into the batter. The batter itself should resemble a thin pancake batter, so too much coconut flour, and your batter will become too thick.
  • Instead of heavy cream in the batter, use coconut milk or almond milk.
  • Top with a dairy-free whipped cream, this recipe for Whipped Coconut Cream is a great one to go with!
  • If your one who likes to make your own chocolate syrup, try making this Low Carb Fudge Sauce recipe.
  • Not a chocolate fan? Drizzle with some Sugar-Free Low Carb Caramel Sauce!

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Keto Dutch Baby with Chocolate and Macadamias
Yield: 4 servings

Keto Dutch Baby with Chocolate and Macadamias

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Keto Dutch Baby is a german pancake recipe made in a cast-iron skillet. A delicious and special treat for weekend brunch!

Ingredients

Instructions

  1. Preheat oven to 400 degrees. Place 8" cast iron skillet with 2 tbsp butter in oven. Let butter melt while the oven is preheating.
  2. In a large mixing bowl, whisk together 1/4 cup almond flour, 2 tbsp coconut flour, 1/4 cup Classic Monkfruit Sweetener, and 1/8 tsp salt.
  3. In another large mixing bowl, add 4 large eggs, 1 tsp vanilla extract, and 1/4 cup heavy whipped cream. Whisk until well combined.
  4. Pour the egg mixture into the almond flour mixture and whisk until all dry ingredients have been incorporated into the wet ingredients.
  5. Carefully remove skillet from oven and pour Dutch Baby batter into the skillet.
  6. Return skillet to oven and bake for 15 minutes. Until Dutch Baby has puffed and is slightly browned on top. The sides of the Dutch Baby will have begun to pull away from the skillet.
  7. Drizzle entire pancake with 1 tbsp sugar-free chocolate syrup Syrup. Sprinkle with 1 tablespoon chopped macadamia nuts.
  8. Serve with sugar free sweetened whipped cream and fresh strawberries, if desired.
  9. Serves 4, at 3g net carbs per serving.

Nutrition Information:

Yield:

4

Amount Per Serving: Calories: 272Total Fat: 23.62gCholesterol: 250mgSodium: 117mgCarbohydrates: 8.74gNet Carbohydrates: 3.04gFiber: 5.7gProtein: 8.52g
Nutrition information is provided as a courtesy but will vary depending on the specific brands of ingredients you use. Please consult with your doctor regarding specific health needs.