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Low-Carb Dutch Baby Giant Pancake Keto

Lemon Berry Low-Carb Keto Dutch Baby Pancake

Lemon Berry Keto Dutch Baby Pancake. Stay on track with this low-carb keto pancake that has all of the flavor of the original. Perfect for Easter or Mother's Day brunch!

Course Breakfast
Cuisine American
Keyword dutch baby pancake, giant pancake recipe, low-carb dutch baby, keto dutch baby, easter brunch recipe, low-carb easter brunch recipe, low-carb brunch recipe, keto brunch recipe,, dutch baby recipe, easter brunch recipe, keto brunch recipe, keto dutch baby recipe, low-carb dutch baby recipe, mother's day brunch recipe
Prep Time 4 hours 5 minutes
Cook Time 20 minutes
Servings 8


  • 2/3 cup almond flour
  • 1 cup almond or coconut milk
  • 4 eggs
  • 6 Tbsp. butter
  • 3 Tbsp. monk fruit sweetener


  • raspberries
  • lemon slices
  • sugar-free maple syrup


  1. In a blender, combine flour, milk, eggs, monk fruit sweetener and blend until combined.

  2. Preheat oven to 425-degrees.

  3. In an ovenproof skillet or pan, place butter and put the pan or skillet in the oven for about 5 minutes or until butter melts.

  4. Take skillet out of oven and pour pancake mixture inside. Put skillet back in oven and set timer for 15 minutes.

  5. While pancake is baking, cut up toppings and heat syrup.

  6. After 15 minutes check pancake. If edges are brown and middle starts to puff it is done. If the middle is liquid let it bake for another 5 minutes.

  7. When pancake is brown on the edges take it out of the oven and garnish with sliced lemons and berries. Serve with hot maple syrup and cold whipped cream.

Recipe Notes

2 net carbsĀ 

15 grams proteinĀ 

425 kcal