Low Carb Puff Pancake Dutch Baby
A low carb twist on a breakfast favorite, this puff pancake (or dutch baby) will make you want to eat breakfast for every meal from here on out.
Servings: 4
Calories: 144kcal
Ingredients
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
For topping
- 1 T powdered low carb sweetener
- Berries
Instructions
Preparation
- 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.
Notes
Because this recipe uses almond flour instead of regular flour, the puff does not grow as large as a traditional puff pancake or Dutch baby. However, the flavor and texture are still there.
Top with your favorite toppings. If you choose to make this savory, omit the sweetener and perhaps add a little extra salt or garlic powder.