Keto Raspberry Dutch Baby Pancake Recipe – a fluffy, oven baked, low carb pancake. Only 8 net carbs! Paleo, gluten free, grain free, dairy free, sugar free, clean eating, real food.

keto dutch baby pancake in a cast iron skillet with raspberries

If you have never had a dutch baby before, I am about to make all your cozy and delicious breakfast + brunch dreams come true!

Even better? This keto raspberry dutch baby pancake is only 8 net carbs for half of the skillet!

slice of dutch baby pancake

What Is A Dutch Baby Pancake?

A dutch baby is a fluffy, puffed baked pancake. It tastes like a hybrid of a pancake, crepe and sweet souffle. It is so delicious! The edges get crispy and golden brown, with a sweet custard like center.

Even better? It’s a pancake you don’t have to flip! You just make the batter, pour it in the skillet, and the oven does all the work for you! No standing over a hot oven flipping pancake after pancake. Makes for a much more relaxed start to the day.

Once it’s done baking, you slice and serve it warm. Easy easy!

keto dutch baby pancake in a cast iron skillet with raspberries

Keto Raspberry Dutch Baby Pancake

You can make this dutch baby plain, but if you have some fresh or frozen raspberries (or any berry really), I highly recommend sprinkling them in. Gives it such a burst of flavor and brightness!

Have fun topping this dutch baby with whatever keto toppings your heart desires. I love topping mine with grass fed butter, a little sprinkling of more monk fruit, and some unsweetened shredded coconut.

I listed more dutch baby topping options in the recipe below.

 

Watch Keto Raspberry Dutch Baby video (3:20 mins)

 

Print
keto dutch baby pancake in a cast iron skillet with raspberries

Keto Raspberry Dutch Baby Pancake


  • Author: Natalie
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4 1x
Scale

Ingredients


Instructions

  1. Preheat oven to 400ºF. Place two 8″ cast iron skillets or one 12″ cast iron skillet in the oven to heat up as the oven heats up. I let the pans heat up for a full 10 minutes while I prepare the batter.
  2. In a small mixing bowl, combine the almond flour, arrowroot and salt. Stir to combine.
  3. In a separate small mixing bowl, combine the eggs, almond milk, monk fruit and vanilla. Whisk to combine.
  4. Pour the wet ingredients into the dry ingredients. Stir to combine.
  5. Remove the warm cast iron skillet(s) out of the oven. Melt the butter in the pan(s), being sure to grease the inside edges as well as the bottom.
  6. Pour the batter into the pan(s). Sprinkle in the raspberries in an even layer in the batter.
  7. Bake at 400ºF for 18-20 minutes until the center of the pancake is set, and the edges are golden brown.
  8. Remove from the oven and allow to rest for 2 minutes. Slice, and serve warm. Top with desired toppings, and enjoy!

Notes

If you don’t have cast iron skillets, any oven safe skillet will work!

If you’re using frozen berries, you can add them straight from frozen. They’ll thaw and warm up while the dutch baby is baking!

This post contains affiliate links, thanks for the love!