This easy, delicious savory pancake is a keto Dutch dream come true. Have it for brunch–lunch–dinner!
I once had the opportunity to travel to Ameersfort in the Netherlands– where a friend introduced me to the Dutch baby–a special Dutch concoction — at a “Pannekoekenhaus” in the old, walled town. What a revelation! So many savory pancakes to choose from — and they even had a gluten-free option. I was floored. It was 2013 and gluten-free options in restaurants were hard to find — especially in Europe. I had this INCREDIBLE bacon and gruyere offering, nicely savory, with a light application of maple syrup. I’ve been on the lookout for a keto version for AGES. Thanks to Natasha Newton and her excellent cookbook, Southern Keto, and my personal memories of this amazing Dutch restaurant, I present this re-creation of this Dutch classic.
From the Netherlands with Love
I used the very same recipe from yesterday, for the sweet version, but I’ll repeat it here for good measure.
- 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
The pancake isn’t all that sweet to begin with, so using it as-is works just fine. We’ll prepare the pancake JUST as in the other recipe, but at BEFORE we pop it in the oven, we’ll top the pancake batter with these two ingredients:
- 3 pre-cooked bacon slices — I used Oscar Mayer’s from a pre-cooked bacon package.
- 3 tablespoons of shredded gruyere cheese
- 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.
- Take the bacon out of the package and place the bacon on the top of the batter.
- Sprinkle with the gruyere cheese.
- Put the pan IMMEDIATELY into the hot oven.
- Bake for 12-15 minutes.
I serve this with a light drizzle of sugar-free maple syrup. My favorite brand is the Lokanta brand.
The Crepe–Dutch Savory Way
In many ways, the results are somewhere between a crepe and a fritatta. The smoky bacon and the savory cheese brings the egg flavor a bit more forward than in the sweet version.
The Dutch restaurant has literally a dozen different variations –I wish I had taken a photo of the MENU! I recall they also had other versions of this — ham and fig jam, for example–and chicken curry were among the choices. Try this and then, experiment!
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 likely to want to eat it, especially since the net carbs for the whole thing work out to about four net carbs! This is the count for the pancake WITHOUT the bacon and gruyere. Bacon usually has no carbs. Gruyere has 0.4 carbs for an entire CUP, so you can safely count it as 0 as well. 2 tablespoons of Lokanta has 1 carb, so the total for this, syrup and all is about 5 net carbs carbs.
- 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. Some sources say take out HALF of sugar alcohols. That’s probably not quite on the money, but even if you leave the net carbs at FOUR, and not subtract the erythritol at all, this is a great carb bargain.
Keto on ~ Lola