Dutch Baby with Berries : Low Carb : Keto : Gluten Free : Grain Free

I am sharing this keto/low carb recipe from Taryn at 'Joy Filled Eats'

What is a Dutch Baby?
If you’ve never heard of a keto/low carb Dutch baby, don’t worry you aren’t alone! It’s basically a German pancake that is traditionally baked in a cast-ironed skillet. This version of these keto/low carb German pancakes is made without the cast-iron skillet. Plus, all of the ingredients are low carb, grain-free, and gluten-free. You can get the same effect as a regular Dutch baby pancake, but with a baking dish instead.

What Ingredients Do You Need For Dutch Baby Pancakes?
All you need is 8 ingredients, and you can be enjoying your own homemade sugar free keto/low carb German pancakes in no time.

Let’s take a look at what exactly you need:
Butter - salted
Eggs - Regular store-bought large eggs are fine.
Salt - sea salt or pink salt is good but any salt works.
Half and Half - Half and Half is half milk and half heavy cream. If you are not in the USA you may not be able to find it. Feel free to just use light cream. This gives the keto/low carb Dutch baby a perfectly light, fluffy, and creamy texture.
Coconut Milk - If you are not a fan of coconut milk, swap it for your favourite nut milk instead.
Almond Flour* - Combined with the coconut flour, you will have a wonderful texture.
Coconut Flour - A little bit goes a long way so measure this one carefully!
Sweetener - This recipe uses a blend of xylitol, erythritol, and stevia. There are notes in the recipe card about subbing in other sweeteners.
Vanilla Extract - By adding a generous amount to this recipe, it really gives it a nice flavour.

(*If you have a nut allergy a better substitute is sunflower seed flour. I have not tested this recipe with it but it normally does work in a 1:1 ratio when replacing almond flour.)

What about baking powder?

This recipe doesn't need baking powder to puff up at all! It rises just from the combination of eggs and flours.

Ingredients
Serves 9
4 tbsp butter
½ cup carton coconut milk or nut milk of your choice
½ cup half and half
4 eggs
2 tsp vanilla
¾ cup almond flour
⅓ cup coconut flour
¼ cup Sweetener (or see alternatives in recipe notes)
¾ teaspoon salt

berries of choice to serve e.g. strawberries, blueberries, blackberries

Need help with weight/measurement conversion - see here

Instructions
1. Preheat the oven to 400F./200C./Gas Mark 6. Place the butter in an 8x8 baking dish and put it into the oven to melt.
2. While the butter is melting, add the wet ingredients to a blender. Add the dry ingredients on top of the wet ingredients. Blend until smooth.
3. Drizzle the batter into the pan on top of the melted butter.
4. Cook for 35 minutes or until puffed and golden brown.

Recipe Notes
Nutrition: this has 9 servings. There are 3.2 NET carbs per serving.
To Reheat: place the Dutch baby on a microwave-safe plate. Cover with a paper towel and microwave for 20-30 seconds or until it’s hot.
To Freeze: put the Dutch baby in a freezer-safe container and freeze for up to 2 months.
Substitutions: swap the coconut milk for cashew milk or almond milk.
Prep Time: while they taste better fresh, you can make them ahead of time and store in the fridge or freezer until you are ready to serve.

The above and more with step by step guide can be seen here

You will find a variety of articles and recipes within this blog. It is important to note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan