I am not a food blogger and don’t usually write paragraphs of information on my recipe ventures, but sometimes I do give some TIPS to ensure that your keto recipe comes out perfectly. So, before jumping to the recipe please read the information below.
Would you believe me if I said you have all of the ingredients for this recipe in your fridge right now? Well, perhaps you don’t, but for me, these ingredients are staples in my house so it is so easy to whip up this recipe any day of the week!
Although it says equipment needed is a cast-iron pay, do take note that you don’t need a cast-iron pan to make this recipe successfully. It can also be made in a muffin pan or even a regular oven pan.
What is a Keto Dutch Baby?
A Dutch Baby is also known as a German Pancake, or a Dutch puff, or a large American popover. Some also say it is similar to a Yorkshire Pudding. I’ve never heard of it so for me it was exciting to try it out the first time.
How to serve
The Dutch Baby looks amazing in a cast-iron skillet and I love serving it on Saturday mornings for brunch when we sit outside on the patio. I place it still in the cast-iron pan in the centre of the table and everyone can take a slice and add whatever toppings they prefer.
Toppings to use
You can top your Keto Dutch Baby with anything! I’ve made it a couple of times now and the sourness of berries like raspberries, strawberries and blueberries with some cream or Woolworths Carb Clever Ice Cream complement the sweet taste of the pancake. You can also simply top it with cinnamon and sugar and a bit of the Sweetleaf Maple Syrup if you like. In some recipes I even see people top their pancakes with savoury items like salmon, sour cream and chives. The possibilities are endless.
Mixing the batter is quick and simple. I use my blender. One trick for a successful pancake is the hot cast-iron skillet, or pan if you are using a pan. I used Nutritech’s Vanilla Whey protein powder. Now, if you’ve used a flavoured whey protein like this, you’ll know that it tends to “brown” the surface. That’s just the type of whey and it doesn’t affect your recipe. The original recipe calls for regular whey protein powder, unflavoured, but I’ve just never had any in the pantry when I’ve made this recipe.
As soon as you take it out of the oven, the Dutch Baby will collapse back into the pan. That’s totally okay because you’re still left with a sweet, soft, eggy, custardy pancake ready for the toppings!
Take note that the nutritional facts below do not include the toppings and it’s only for the batter.
- Cast Iron Skillet
- 75 grams Almond Flour
- 1 scoop Whey Protein
- 300 ml Heavy Cream
- 3 medium Free Range Eggs
- 1/2 tsp Xantum Gum
- 2 tsp Vanilla
- 2 tbsp Erythritol
- 4 tbsp Butter
- 10 Raspberries fresh
- 3 Carb Clever Ice Cream
- 1 Cup Heavy Cream, whipped
- 1 tsp Cinnamon
- Preheat the oven to 200C and place the pan inside the oven.
- You can either use a blender or a medium size mixing bowl to blend the all of the ingredients together.
- Take the pan out and place the butter in the cast iron pan until it is melted.
- Take out the pan and pour the batter into the pan.
- Quickly place the pan back into the oven and cook for 15 minutes. The mixture will puff up around the edges and turn slightly brown.
- I used regular whey protein powder (Fully Dosed). Regular whey protein tends to "burn" or go very brown.
- Serve with toppings, cream and/or ice cream.