Low Carb Puff Pancake |Dutch Baby
Have you wondered how to make a low carb puff pancake or Dutch baby? Look no further. This recipe is quick to make and uses common keto-friendly ingredients.
I guess a better question is, have you ever had a puff pancake? If not. Get to your kitchen and grab your cast iron skillet NOW.
When I think of a puff pancake, I think of my young years of watching through the oven window as the pancake puffed up so high. However, it would always collapse, but that didn’t matter. It tasted so, so good. A little crispy on the outside and topped with the most decadent toppings or simply powdered sugar and maybe some butter. I don’t think you can ever have too many puff pancakes.
One of the major differences between a traditional puff pancake and this one is the rising effect. This will still be crispy and delicious, but while it is baking it won’t puff up as much. This is because it has almond flour mixed with the milk and eggs instead of regular flour.
How to Make a Low Carb Puff Pancake
The first thing that is needed in making a puff pancake is a cast iron skillet. The heat from the skillet helps to create those crispy edges. By preheating the skillet in the oven at 425°F and melting the butter, it creates a non-stick coating on the pan and develops a delightful buttery crust on the puff pancake. Make sure it doesn’t burn, it is okay if the butter browns though.
Instead of using regular flour, I chose almond flour as my low carb flour choice. It is my main go-to and we buy pounds upon pounds of it. In lieu of regular milk which has a higher carb content, you can do a mixture of almond milk and half and half.
For a touch of sweetness, we used Lakanto Monkfruit Sweetener. This sweetener is a mixture of erythritol and monk fruit which is said to be zero calories and zero glycemic. It has 4 carbs per 1 tsp serving but they are all sugar alcohols which are subtracted from carbs when calculating Net carbs.
Mix all of the batter ingredients except for butter then pull the heated skillet out of the oven. As you pour the batter into the hot cast-iron skillet, the batter starts cooking immediately when it touches the hot butter.
Bake on 425°F for 20-25 minutes then reduce the heat to 325°F for an additional 5-7 minutes or until the puff pancake is golden brown.
Remove the puff pancake from the oven and cut into wedges and serve with your favorite toppings.
Topping Ideas for this Keto Dutch Pancake
– Low carb jams or curds
-Berries (raspberries and blackberries are a great low carb option)
–Low carb powdered sugar
-Peanut butter/nut butter
– Unsweetened Coconut, sugar-free chocolate chips, and almond slivers (for an Almond Joy topping)
More Breakfast Recipes to try!
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For THM friends, this is an (S)
Low Carb Puff Pancake Dutch Baby
For Puff Pancake
- 3 Tbsp butter
- 3 Eggs
- 1/3 cup almond flour
- 1/4 cup half and half
- 1/4 cup almond milk
- 1 T Monk Fruit sweetener
- pinch salt
- dash pumpkin spice or cinnamon
- 1 T powdered low carb sweetener
- Preheat the oven to 425°F
- Add butter to 12″ cast iron skillet and heat in the oven as the oven preheats.
- Make sure the butter doesn’t burn, it is okay if it browns.
- Beat all of the ingredients for the batter together. Remember the butter is in the cast iron skillet already.
- Carefully pull the skillet out of the oven, pour the batter into the skillet and place back in the oven.
- Bake for 20-25 minutes at 425°F
- Reduce heat to 325°F and bake for an additional 5-7 minutes or until golden brown.
- Remove from oven and cut in wedges.
- Top with your favorite toppings like berries, lemon curd, low carb powdered sweetener, etc.