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!
In a blender, combine flour, milk, eggs, monk fruit sweetener and blend until combined.
Preheat oven to 425-degrees.
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.
Take skillet out of oven and pour pancake mixture inside. Put skillet back in oven and set timer for 15 minutes.
While pancake is baking, cut up toppings and heat syrup.
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.
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.
2 net carbsĀ
15 grams proteinĀ
425 kcal