Keto Raspberry Dutch Baby Pancake
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.
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!
Table of Contents
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 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)
Keto Raspberry Dutch Baby Pancake
Ingredients
- 1 cup almond flour
- 2 tablespoons arrowroot, or tapioca flour
- pinch of salt
- 4 eggs
- 3/4 cup almond milk, or coconut milk or heavy cream
- 1 teaspoon monk fruit
- 1 teaspoon pure vanilla extract
- 2 tablespoons grass fed butter, or ghee or coconut oil
- 1 pint raspberries, fresh or frozen
- topping: grass fed butter, unsweetened shredded coconut flakes, finely chopped nuts, nut butter, sprinkle of more monk fruit, coconut whipped cream, your choice!
Instructions
- 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.
- In a separate small mixing bowl, combine the eggs, almond milk, monk fruit and vanilla. Whisk to combine.
- Pour the wet ingredients into the dry ingredients. Stir to combine.
- 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.
- Pour the batter into the pan(s). Sprinkle in the raspberries in an even layer in the batter.
- Bake at 400ºF for 18-20 minutes until the center of the pancake is set, and the edges are golden brown.
- Remove from the oven and allow to rest for 2 minutes. Slice, and serve warm. Top with desired toppings, and enjoy!
Notes
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34 Comments on “Keto Raspberry Dutch Baby Pancake”
This recipe is delicious! It’s in our breakfast rotation. It’s a no fuss recipe that my whole family enjoys-thank you!
Hi Julia! This is so wonderful to hear! I love when the whole family agrees on a recipe :) Honored that you’re here with me!
I’ve been making this for special Sundays for the past year. We use frozen cherries, so yummy! Thank you, Natalie, for your amazing recipes and upbeat internet content. You’ve made this tough and interesting year so special. Happy Easter to you and your beautiful family. 🌞
Thank you so much for your kind words Amy! You really made my day! It means the world to me that you have enjoyed my posts and recipes. I hope you had a wonderful Easter!
OK, I have made your delish recipe a few times. This time I thought I would try it savory, after seeing a recipe for Gougers Puff in the NY Times. So, I made your recipe eliminating the sweet items and vanilla- added thyme, umami, 1 cup of mixed cheeses (including blue cheese, parmesan, jack..), a bit more salt. Mixed room temp. wet ingredients & cheese in a blender & added the dry ingredients. All else the same. Served with a light salad. It was very tasty. I would have liked it lighter/fluffier, but maybe the ingredients wouldn’t help that?
Do you think you could tweak it and help with a savory recipe? thanks for all!
I love that you tweaked the dutch baby pancake from sweet to savory Stephanie! That sounds fantastic! Serving it with a salad sounds like such a yummy meal. When I get a chance, I’ll try to come up with a savory combination. I’ll put it up on the blog when it’s complete. Thanks so much for the suggestion, your feedback really means a lot.
Yum! I made this for Sunday morning breakfast. Since it’s just me, I did 1/2 the recipe. I also do not have an oven-safe skillet so I used a cake pan. And I eat more paleo than keto so I used coconut sugar. Still perfect and delicious! I didn’t bake any fruit in, but topped mine with stewed fruit, maple syrup, and coconut whipped cream. I’ll definitely be making this again!
I am so glad you were able to adapt the recipe to suit your Paleo eating habits Melanie. That is fantastic!
Thumbs up to a recipe that consistently turns out exactly as it looks on the website. I have made this multiple times and every time the whole family loves it. I have subbed hazelnut flour for the almond flour at times and I add a scoop of hemp seeds to the batter which go undetected by the kids:)
I am so happy you and your family have enjoyed my Dutch baby pancakes LauDow! It’s good to know the recipe works well with hazelnut flour. I love that you add in hemp seeds for more nutrition. Good for you!
This was delicious! I had fresh apricots given to me from a local farm (I know, higher sugar)-
sauteed them in butter and added after pouring the batter into the warmed large cast iron pan.
Also added some almond extract to batter. It was super delish!!! thanks for this, reminds me of my Mom’s Dutch Baby breakfast treat.
I am so glad you liked my dutch baby Stephanie! I love that you made it with apricots and almond extract. That sounds fantastic! I’ll have to try that.
This was a BIG hit on Father’s day! So pretty, so easy and so tasty!! Thank you Natalie!
Thank you so much for all of your very nice reviews Liz! I really appreciate it! I am so happy you made my Dutch Baby for Father’s Day! That sounds like the perfect breakfast for dad!
Would I be able to use cassava flour or bread flour? Or whole wheat? It’s all I have on hand. I’m allergic to almonds:( thank you in advance:)
I haven’t recipe tested this with other flours besides the almond flour Ruth. I would think any of those substitutions would work. I would probably try them in this order bread flour, wheat flour and cassava flour. These days we are all having to make do with what we have available. I sure hope the recipe works well for you with your substitution.
Would it be possible to somehow sub the almond flour for coconut flour?
I have not recipe tested the Dutch Baby with coconut flour Katie but here is how you would adjust the recipe:
You can use almond flour as a replacement for coconut flour, but you will have to adjust the whole recipe due to the extra absorbency of coconut flour. … Decrease the amount of liquid in the recipe by using one less egg for every 1/4 cup of coconut flour that the recipe initially called for.
So according to my research it would work if you decrease the eggs in the recipe from 4 to 3. I sure hope it works and it turns out delicious!
Good to know that works too! I learn so much from you as well! Keep it up great post.
Thank you so much for your kind words Ghulam. I am so happy you liked my Dutch Baby. I appreciate the feedback on my posts, it really means the world to me that you enjoy them.
This was a hit on Easter morning! We added powdered sugar and jam as we aren’t keto. Super delicious.
I am so happy you liked my Dutch Baby Laura! It is fantastic that you made them even though you aren’t Keto. The addition of powdered sugar and jam sounds delicious. I hope your Easter was lovely.
Thank you! Thank You! Thank You! For making one of our holiday staple dishes keto/low carb friendly. We tried the recipe today with blueberries and the whole family loved it.
You are so welcome Jennifer! I am so happy you liked my Dutch Baby! Even better that your whole family loved it. I love your addition of blueberries, sounds delicious!
I made this for breakfast today, subbing blueberries for the raspberries. It was delicious!! My husband had two servings and said it was a definite “keeper”! Another winner by Natalie!!!
I am so glad you liked my Dutch Baby Lisa! Even better that your hubby had two servings. I bet it was delicious with blueberries! Yummy!
Chilly day today, made this for dinner dessert, was absolutely fabulous! I only had the large cast iron skillet, put in my RV oven – very pleased. Will be making this recipe more often. 🥰
I am so happy you liked my dutch baby recipe Annie! Sounds like the perfect dinner dessert on on a chilly Friday! So glad you will be making it again.
Im thinking about trying this recipe for easter dessert. Is the monkfruit just the sweetener? Any recommended substitutes?
Yes the monkfruit is the sweetener Jessica. You could substitute coconut sugar or any sweetener of your choice. I sure hope you like it! Have a lovely Easter!
Perfect Easter weekend addition!!
I sure hope you like the dutch baby Kristine! It is the perfect Easter treat!
Any alternative for arrowroot?
You could substitute tapioca flour for the arrow root when making the dutch baby Jen. I sure hope you like it!