This keto Dutch baby pancake has all the qualities of a pancake, popover, and crepe—in one giant, delicious skillet pancake. It’s perfect for a lazy weekend breakfast, brunch, or even dessert!
It’s a low-carb Dutch baby pancake made easily in a blender, and the fact that it’s gluten-free, grain-free, and sugar-free means it’s also a keto-friendly German pancake.
I made this Dutch puff with coconut flour, allowing it to also be tree-nut-free. Winning!
With only a few basic keto pantry ingredients and a short time in the oven, you can have a showstopper of a keto Dutch pancake that your loved ones will happily devour.
If you’ve never had a Bismark keto pancake, you are in for a real treat!
As a fan of pancakes, you might also want to try our keto carrot cake pancakes for another tasty option.
Keto Dutch Baby Cream Cheese Pancakes
Honestly, what’s not to love about the ability to serve an easy giant pancake?
The combination of a traditional pancake and a Yorkshire pudding (popover) makes for not only a delicious option but a stunning presentation.
Plus, I love how versatile this keto Dutch baby coconut flour pancake recipe can be since it can be served with an array of toppings.
Soft, tender, and flat-out delicious, it’s hard not to fall in love with this recipe.
Because it’s made in a blender, clean-up is also a breeze since there is no need for mixing bowls. The only thing to keep in mind is that you should blend well until there are no lumps in the batter.
What Is A Dutch Baby Pancake?
If you are wondering what exactly a Dutch baby pancake is, as I mentioned earlier, it’s basically a cross between a large pancake, a crepe, and a popover. Yummms.
The main difference between a Dutch baby and a regular American pancake is that a Dutch pancake is much larger and also much thinner than traditional fluffy American pancakes.
Plus, they are always baked in an oven, preferably in a hot cast-iron skillet, but a metal pan also works.
In fact, you can even bake it in a pie dish if you prefer. It just needs to be large enough to accommodate the batter and be oven-proof.
The German pancake will deflate soon after it’s removed from the oven; in contrast, a regular pancake remains puffy.
For this reason, we recommend that you serve your keto Dutch pancake immediately after it comes out of the oven.
History reports that they got their unique name after one of Victor Manca’s daughters, the owner of Manca’s Cafe, which claims it owns the trademark. I’m not sure who gets the credit, but thank you.
What Is The Difference Between A Dutch Baby And A German Pancake?
German pancakes and Dutch babies are basically the same thing, but the recipe is said to have originated in Germany, not the Netherlands.
The term “Dutch baby” was actually something that an American restaurateur whose use of “Dutch” was the slang word “Deutsch.” The name “baby” refers to the small version that was served in restaurants.
How To Make A Keto Dutch Baby Pancake
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The best part about making this giant keto popover is how easy the prep is. Keep in mind that it’s important to allow all your ingredients to be at room temperature so that they can combine easily.
Then, you’ll just add all the wet ingredients into a blender first and give it a good whirl. Once that is combined, you can add the dry ingredients. This will ensure the batter is silky smooth without any lumps.
Now it’s time to pour the batter into a hot cast-iron skillet; at that point, it goes into the preheated oven. In less than 30 minutes, you’ll have a keto German coconut flour pancake that will have you smiling from ear to ear.
How To Serve Your Keto German Pancake
You’ll want to take the pan to the table and serve from there. There is something so special about plopping a cast-iron skillet in front of my family, and this pancake is no different.
When it comes to serving your Dutch keto baby, you can keep things as simple as a squeeze of lemon juice and some sugar-free powdered sugar.
But you can also serve it with mixed berries and whipped cream or just some sugar-free syrup and a pat of butter.
Some other toppings are:
What You’ll Need For Keto Dutch Baby
The following is a list of materials and ingredients you will need to make this recipe. Note that the full printable recipe card is at the end of the post.
- 9-inch cast-iron skillet
- Coconut Flour
- Granulated sugar substitute
- Unsalted butter
- Full-fat cream cheese, room temperature
- Large eggs, room temperature
- Heavy cream, room temperature
I invite you to read more about my keto baking tips to assist you with all of your baking needs with keto-friendly ingredients.
I sure hope you give this keto, gluten-free Dutch baby pancake a try.
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- 6 ounces full-fat cream cheese, softened
- 5 whole eggs
- 1/4 cup coconut flour
- 1/4 cup granulated sugar substitute
- 1/4 cup heavy whipping cream
- 1/2 teaspoon of baking powder
- 1 teaspoon of vanilla extract
- 1/8 teaspoon of salt
- 2 tablespoons of butter for the cast-iron skillet
- Preheat oven 400 -degrees.
- To the blender add the eggs, cream cheese, heavy cream, vanilla extract, and mix well on high.
- Once the batter is well combined add the coconut flour, sugar substitute, baking powder, and salt and process in the blender until the batter is smooth and without lumps.
- Next, add the butter into a 9-inch cast-iron skillet or baking dish and place the pan in the oven.
- As soon as the butter begins to sizzle and brown about 5 minutes, remove the pan from the oven using oven mitts.
- Carefully, swirl the pan making sure the butter is evenly distributed throughout the pan.
- Pour the batter into the center of the hot cast-iron skillet so that the batter runs to the edges and some of the butter is pushed onto the top of the batter.
- Bake the keto Dutch baby pancake for about 20 to 25 minutes, until the Dutch baby is puffy and golden brown. The center should be just set.
- It is common for the Dutch baby to rise in a little lopsided and will deflate somewhat as it cools.
- Serve your pancake hot or warm in the skillet with your favorite keto-friendly toppings.
- Store leftovers in the refrigerator for up to 3 days. Leftovers can be gently warmed on the stovetop in a non-stick pan or eaten cold.
Note the recipe makes one large pancake and serves two-people.
Nutrition Information:Yield: 2 Serving Size: 2
Amount Per Serving: Calories: 600Total Fat: 55gSaturated Fat: 32.5gCholesterol: 505mgSodium: 450mgCarbohydrates: 13.5gNet Carbohydrates: 7.5gFiber: 6gSugar: 1gProtein: 22.7g