Grain-free Dutch Baby, baby!!

dutch baby

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

Kristie Sullivan
from the book Keto Living Day by Day
No ratings yet
Prep Time 6 mins
Cook Time 18 mins
Course Breakfast
Cuisine American
Servings 6 servings
Calories 174 kcal


  • 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.


Top with my Simple Maple Syrup recipe found here!


Nutrition Facts
Keto Dutch Baby
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Banting, Cooking Keto with Kristie, dutch baby, keto breakfast, keto dutch baby, Keto Living Day by Day, law carb dutch baby, low carb, Low Carb Breakfast, low carb pancakes, low carb recipe, weight loss
Tried this recipe?Let us know how it was!

32 replies »

  1. Hi, this sounds wonderful! Thanks so much for posting it! Does it taste eggy? Btw I am Dutch and never heard of this Baby before!

    • In my experience, it tastes more like custard than eggs. My German great grandmother used to make these – of course NOT low carb! 🙂 Thanks for another great recipe, Kristy. My family -low carbers or not – LOVE this!

  2. I made this and there was nothing left. I was asked if this could be a weekly thing on the weekends. 🙂 I am making two so I can hopefully have some for breakfast one day during the work week. 🙂 Thank you so much for sharing this. I love your first book and look forward to your new book.

  3. I’ve been wanting to try this recipe. It’s dinner tonight along with some bacon! 🙂

      • I didn’t want to buy a huge canister of whey protein isolate. I found individual packets … vanilla flavor … in the health food section of my grocery store. One packet has enough to make this recipe several times.

  4. Hi Kristie,
    I just made this for dinner. My hubby and I absolutely loved it. I also made your delicious Maple Syrup. Oh my goodness. Better than any pancake we’ve ever had. This is the first time I’ve ever had a Dutch Baby. Sure won’t be the last. Thanks so much for the delicious recipes and inspiring videos. I am SO GLAD I found KETO and you.

  5. I made this for Christmas morning brunch because my daughter was making a “Finnish pancake” (AKA Dutch Baby) for the rest of the family. I have to say that I thought this version was even better than the original! Perfect texture and flavor and it was fabulous the next day as well. Thank you for this!

  6. This is a fantastic recipe. This is our new go to instead pancakes. Thank you for this. It’s sweet enough that it doesn’t need syrup (for my taste).

  7. This is so delicious! However we only get two servings! Haha. I had started to make it one time and my heavy cream had froze in back of frig so I used unsweetened almond milk instead. Worked great! I make this often.

    • Please be careful. There are a lot of carbs in this. If you’re getting fewer servings, you may be getting two or more days worth of carbs.

      • HELP where did I figure wrong? I calculated my nutrition information based off the ingredient labels except eggs and butter. I gave each egg and tablespoon of butter a half of gram of carbs. I also use almond milk instead of heavy cream. My calculations have a total of 7 carbs for the total Dutch Baby.
        4 eggs =2, 2oz cr. cheese =2, 1/2 Almond Milk =.05, 2 Tablespoons Protein Powder = 1, 3 TB butter = 1.5. I use either Sukrin or Lankanto sweetner. I don’t count the carbs because I thought they were sugar alcohol and not to count them. Am I wrong? I eat two meals a day and keep carbs under 20 grams a day.
        My calculations for 1/2 of pan is 433 calories, 26gr fat, 4 gr Carbs (rounded up) 25 protein
        This is so delicious but I will cut back if my calculations are wrong.

  8. Just made this for breakfast in a 9 inch skillet. Delicious! Also exciting as it rose above the side of the skillet about an inch and half. Thankfully it all stayed in the pan and didn’t spill out in the stove. Thank you!

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