A Dutch Baby, baby! These can be sweet or savory, and I’ve included one of each in my next book, Keto Living Day by Day! Because it’s Mother’s Day, I’m sharing this recipe with you for mom. This is a super simple breakfast that even my kids can make, and the clean-up won’t have mom smiling through grimaces!
A Dutch baby is kind of like a fluffy pancake and kind of like a custard. It’s baked, so that you don’t have to stand over the stove. Even better, it’s done all at once, so there’s no hierarchy as to who eats first, who gets the burned batch, and who gets the hot and fresh ones. Plus, a Dutch Baby is even good cold. You can serve it with a squeeze of lemon or some fresh low carb syrup. Oh baby!
Keto Dutch Baby
- 1/2 cup heavy cream room temparture
- 4 large eggs room temperature
- 2 ounces cream cheese (1/4 cup) softened
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 3 drops liquid sweetner
- 1/4 cup granulated sweetner
- 2 tablespoons unflavored whey protein isolate
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3 tablespoons unsalted butter for the pan
- fresh berries (optional)
- Ground Cinnamon Optional for dusting
- Powdered sweetner Optional fordusting
- Preheat the oven to 400°F.
- Place the ingredients for the batter in a blender and blend until creamy and foamy, about 1 minute.
- Place the butter in the skillet and put the skillet in the oven until the butter is melted and sizzling.
- Pour the batter into the center of the hot skillet so that the batter runs to the edges and some of the butter is pushed onto the top of the batter. Bake for 15 to 20 minutes, until the Dutch baby is puffy and dark brown. The center should be just set. The Dutch baby is likely to rise in a lopsided fashion and will deflate somewhat as it cools
- Serve hot from the oven, topped with a few fresh berries and a dusting of cinnamon or powdered sweetener, if desired. Leftovers can be eaten cold.