A buttery, oven baked, exceptionally low carb breakfast ‘pancake’ thats as easy as 1,2,3 to make with no mess to clean up after (just a blender and a pan)! Topped with powdered ‘sugar’ and fresh squeezed lemon juice, THIS Keto German Pancake tastes just like the real thing! Bake time is 11-13 minutes, and the total net carbs per serving (half the entire pan pancake) is ONLY 1.4 grams net carbs!
¼ cup Heavy Whipping Cream
2 Tablespoons Warm Water
2 Tablespoons Almond Flour (Anthony’s or Kirkland Brand for lowest carbs)
2.5 Tablespoons Unflavored Protein Powder (I use this Isopure Unflavored Protein powder)
3/4 teaspoon Psyllium Husk (must be ground!)
1/2 teaspoon Vanilla Extract
1 Tablespoon + 1 teaspoon Erythritol (powdered)
1/8 teaspoon Xantham Gum (optional)
3 Tbsp Butter
1.) Preheat Oven to 425° F. While oven is pre-heating, place non-stick oven-safe rounded frying pan or well seasoned cast Iron skillet (see post for pan options and the BEST PAN SIZE for this recipe) on the middle rack with the 3 Tablespoons of butter in it. The butter will melt and the pan will heat while oven is pre-heating. By the time your oven is preheated, your butter should be starting to sizzle a bit and JUST barely turning a golden color. That IS EXACTLY how you want it (this adds great flavor!).
2.) Crack eggs into a blender or nutri-bullet, and blend for 15-30 seconds.
3.) Add Heavy Cream and water to blender and blend for another 15-30 seconds.
4.) Add Vanilla Extract, Erythritol, Psyllium Husk, Almond Flour, Protein Powder, and Xantham Gum (optional) all into the blender and blend for a final 15-30 seconds. If any of your dry ingredients stuck to the sides of the blender, make sure to use a spatula to scrape them down so your batter is smooth
5.) Once your oven is preheated, and your butter is melted and sizzling hot, pull the oven rack that the skillet is on out JUST far enough to pour the batter directly into the CENTER of the hot pan. Do this by holding your blender just 2-3 inches away from the pan and just pouring straight down into the dead center of the pan. DO NOT STIR. You should see the butter around the edges of the batter (like my batter photo in post). Pouring it into the pan while still half way in the oven helps to not mix the butter into the batter (since it’s minimal moving of the pan). Push the rack back into the oven gently with the pan still on it.
6.) Bake for 11-13 minutes, keeping the door closed during the cooking process (NO OPENING TO PEEK!). You will know when your Dutch Baby (German Pancake) is done when it has a few bigger puffy air bubbles in the center of the pan, the edges have grown/curled up the sides of the pan, and the edges are a tiny bit golden brown.
7.) Remove from oven and let cool for a minute or two before slicing and serving. It will deflate/de-puff a bit, but that’s normal! Dust amply with erythritol (powdered) confectioners sugar, and squeeze lemon juice on top. If you add too much lemon, then just redust with a little more powdered ‘sugar’ to make type of light lemony frosting. If you don’t like lemon, this is good with powdered ‘sugar’ and syrup as well, or fruit & whip cream 🙂
Store any leftover dutch baby in the refrigerator and just reheat for 15-20 seconds in the microwave before eating.
I usually split this in half so the serving size is half the entire pancake.
NET CARBS = 1.37 grams PER Serving (Half the entire pan)
*Sugar alcohols from erythritol are not counted in total net carbs, since they don’t affect blood sugar (they’re 0 net carbs)! Carb counts vary based on the brands of each item used. My calculations are for the brands listed/suggested.
- Prep Time: 2
- Cook Time: 11
- Category: Breakfast
- Method: Baked
- Serving Size: 1/2 the recipe (a half a skillet!)
- Calories: 394.5
- Fat: 36 g
- Carbohydrates: 1.4 g (net carbs)
- Protein: 15 g
Keywords: dutch baby