Have you tried your hand at a Dutch Baby? Don’t be intimidated by it’s appearance! Pancake meets pudding in this simple breakfast food that presents beautifully, serves a crowd, and comes together in a few simple steps! This Keto Dutch baby can easily be adapted to be fully indulgent with sugar and syrup on top too.
Adapted from Cooking Keto with Kristie
MAKES: 6 servings
- ½ cup heavy cream, room temperature
- 4 large eggs, room temperature
- 2 ounces (¼ cup) cream cheese, softened
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 3 drops liquid sweetener
- ¼ cup granulated sweetener
- 2 tablespoons unflavored whey protein isolate
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 3 tablespoons Cinnamon, Cardamom & Ginger butter, softened for the pan
- Fresh berries
- Ground cinnamon, for dusting
- Powdered sweetener, for dusting
- Preheat the oven to 400°F.
- Using a blender, combine the batter ingredients until creamy and foamy, about 1 minute.
- Pour the butter in a 10-inch cast iron or other oven-safe skillet or baking dish and place in the oven. As soon as the butter begins to brown and sizzle, remove the pan from the oven. Rotate the pan to coat with butter.
- Pour the batter into the center of the hot skillet so that the batter runs to the edges. Some of the butter will sit on top of the batter and that’s good.
- Bake for 15 to 20 minutes, until the Dutch baby is puffy and dark brown on top. The center should be just set. It’s not uncommon for the Dutch baby to rise lopsided and deflate a bit as it cools. It’s equally delicious!
- Serve hot from the oven, topped with fresh berries of your choice and a dusting of cinnamon or powdered sweetener, if you’re feeling fancy. Leftovers can be refrigerated and enjoyed cold.