Dutch pancakes or “dutch babies” are oven-baked pancakes, easier to make than on-the-griddle; they’re delicate and a bit puffy. In the Netherlands, pancake restaurants serve both sweet and SAVORY varieties–filled with chicken curry or bacon and gruyere or ham and gouda–so many varieties! Here we’re going to make the plain, sweet version with lemon blueberry maple syrup.
Keto Dutch Baby
This recipe is from a WONDERFUL Keto cookbook called Southern Keto by Natasha Newton. It create a light, fluffy pancake that would be totally at home in Amsterdam. I balked at the idea of four eggs, but I learned not to dink with this recipe–it’s perfect as it is and yields a large, light fluffy confection that makes for a filling brunch! Your only problem will be people wanting YOUR pancake.
- 4 large eggs
- 1/4 cup of water
- 1/4 cup heavy whipping cream
- 2 tablespoons coconut flour
- 2 tablespoons granulated erythritol
- 1/2 tsp of vanilla extract
- 1/4 tsp salt
- 2 tablespoons of butter
- Preheat the oven to 425 degrees F.
- Whisk the eggs, adding in the water and the cream.
- Add the vanilla extract, erythritol (or other sweetner. I used granulated Allopure) and coconut flour. It will make a fairly thin batter.
- In a 10-inch oven-proof skillet, melt the butter. ( Note: You can use another oven-proof pan that’s not good for the stove top. Just get whatever pan you use get nice and hot, even if you just put the butter in the pan and put the pan in the oven. A cast iron skillet is a good choice, though).
- Pour the batter into the hot pan.
- Put the pan IMMEDIATELY into the hot oven.
- Bake for 15-20 minutes.
I love the taste of lemon, butter and maple syrup. Add a berry to it, blueberries, raspberries or blackberries, and wow! The keto dutch baby is nice, light and fluffy, but as is, it’s a bit on the bland side. Dutch babies always need toppings! A sugar-free maple syrupy compote is very easy.
Take a about a tablespoon of butter and a 1/4 cup of berries. Put them in a microwave-safe bowl. Drizzle with 2 tablespoons of sf maple syrup. Add juice from a quarter lemon. Pop this in the microwave for a minute. Stir. Taste. If it’s not sweet enough, add sweetener of your choice! Serve on the Dutch Baby!
The Carby Facts
According to Natasha, this recipe makes FOUR servings. Let me say this, no way in the world that anyone is going to eat 1/4th of this amazing delight. I’m giving you the facts for the WHOLE pancake. Because you’re going to eat it.
- Calories: 656
- Carbs: 6.8
- Fiber: 2.8
- Erythritol (sugar alcohol) 6 grams
- Protein. 28.8
Taking the fiber AND the sugar alcohols out of this seems wild, but if most all the carbs are from sugar alcohol and then the fiber from the coconut flour– that’s about zero carbs. That’s probably not quite on the money, but even if you leave the net carbs at FOUR, this is a great carb bargain.
The Lemon-Blueberry Syrup
2 tablespoons of Lokanta sf maple syrup: 1 carb
1/4 cup blueberries: 5 carbs
1/2 tablespoon of lemon juice: 0.5
Total recipe: 10 carbs, including real blueberries. This is definitely a splurge, but if everyone in the family is carbing out with pancakes and waffles, this dish will turn heads — and make you feel totally not deprived!
Tomorrow, I’m going to do this recipe the “Dutch” way, with bacon and gruyere.