Low Carb Dutch Baby

I love dutch baby pancakes or German pancakes as I more commonly refer to them. I used to eat these all the time as a kid. It was so fun to see them rise big in the oven and then fall down when they come out. I love that they are almost sponge-y in texture but buttery and delicate. This low carb dutch baby is great for those watching the carbs because it’s made with half almond flour, half wheat flour or gluten free flour mix and lots of eggs. It makes a delicious breakfast, brunch, lunch, linner or dinner.

This low carb dutch baby rises and tastes just like a regular dutch baby and tastes great with whatever topping you want to put on it. I like grilled peaches (that recipe is below) or fresh raspberries and a sprinkle of powdered sugar. Sugar free syrup, natural maple syrup, a drizzle of honey or any nut butter would tastes delicious too.

I have a few syrup recipes on my bog that would taste great on these:

blueberry compote RECIPE HERE
Strawberry syrup RECIPE HERE
Rum Spiced caramel cooked to the thread stage RECIPE HERE

What you need to make this low carb dutch baby:

Serves 4

• 1/2 cup almond flour
• 1/2 cup flour or gluten free baking mix
• 2 tablespoons coconut sugar or sweetener of choice
• 6 eggs
• 1 cup milk
• 1/2 tsp salt
• 1/2 teaspoon cinnamon
• 4 tablespoons butter

For Peaches on top:

• 2 peaches – peeled and sliced
• 1/4 cup pecans
• 1/2 teaspoons cinnamon
• 1 tablespoons coconut sugar or sweetener of choice
• sprinkle of salt

Instructions

1. Preheat oven to 450 F.
2. Add all ingredients except the butter into a blender and blend until smooth. Batter will be thin.
3. Melt Butter in a 12 inch cast iron skillet or cookie sheet.
4. Once butter is melted, pour mixture in and bake for 15-16 minutes (will be shorter if baked on a cookie sheet) or until the batter rises and is slightly cracked on the surface of the dutch baby.

Print Recipe

4.72 from 7 votes

Low Carb Dutch Baby

Half the carbs and upped protein in this delicious lower carb dutch baby.

Prep Time2 minutes mins

Cook Time15 minutes mins

Course: Breakfast

Cuisine: Breakfast, eggs, Low Carb

Keyword: Breakfast, brunch, Easy Recipes, eggs, low carb

Servings: 4 people

Ingredients

• 1/2 cup almond flour
• 1/2 cup flour
• 2 tablespoons coconut sugar or sweetener of choice
• 6 eggs
• 1 cup milk
• 1/2 tsp salt
• 1/2 teaspoon cinnamon
• 4 tablespoons butter

Instructions

• Preheat oven to 450 F.
• Add all ingredients except the butter into a blender and blend until smooth. Batter will be thin.
• Melt Butter in a 12 inch cast iron skillet or cookie sheet.
• Once butter is melted, pour mixture in and bake for 15-16 minutes (will be shorter if baked on a cookie sheeor until the batter rises and is slightly cracked on the surface of the dutch baby.