What is a Dutch Baby?
I was asking myself the same question when I stumbled upon this video by the Food Wishes YouTube channel. By the way, if you like to cook you have to check that channel out! They have so much great content and the format of their videos are super easy to follow. Anyways, I found that video and prior to that I had never eaten, or even heard of a Dutch Baby before. It’s a thick pancake that is cooked in a skillet in the oven. It gets a nice golden brown crunch from the skillet, while maintaining an amazing custard-like consistency in the middle. I would compare the flavor in a lot of ways to bread pudding, with a little crepe thrown in. I immediately knew it had to be Keto-fied. Unfortunately that was easier said than done. This one took some trial and error. It took us 5 or 6 shots and finally after a few tweaks each time, we got it right! We’re proud to share with you our Gluten Free Dutch Baby! 
Gluten Free Dutch Baby Keys to Success
There are a couple of key factors you need to keep in mind before starting on this recipe. The first being the batter to pan size ratio is everything! We are using a 7 inch skillet in this recipe. If you are using a bigger skillet you are going to want to upsize the recipe or you won’t get the custardy interior you’re going to want. Cast Iron will work here, but we chose to use a stainless steel nonstick skillet. We actually just picked one up a couple of weeks ago and we can’t recommend it enough. The second key to success is to have the pan up to temperature before you add the batter. This is critical to ensure that you get the crispy exterior. The whole beauty of the Gluten Free Dutch Baby is the contrast in textures. Following those 2 rules will ensure that you achieve it.
The Remarkably Simple Batter
The batter is straightforward. Simply combine almond flour, coconut flour, vanilla, salt, almond milk, eggs, a touch of cream and some liquid stevia. If you don’t have liquid stevia you can use the powdered stuff, but look into picking up some in the future if you like keto baking. We use it all the time! This can be mixed by hand, but if you have a blender or food processor use that. Pulse until mixed. The batter will be a similar consistency to a crepe batter. Now preheat a pan on the stovetop on high heat and melt 2 tablespoons of ghee in it. When the ghee is up to temperature pour all of the batter into the middle of the pan. Be sure to pour it in the middle so the ghee get’s pushed to the sides and ends up atop the batter in some spots.
Cook on the stove top for 1 minute and then put it in the oven on 425 for 24 minutes. 
Take it out and allow to cool for 5-10 minutes. Flip the Gluten Free Dutch Baby upside down onto a plate and coat the top with melted butter and sprinkle with cinnamon. Slice into pieces and enjoy! 
Gluten Free Dutch Baby Pancake
Ingredients:
- 1/4 cup Almond Flour
- 1/4 cup Coconut flour
- 2 eggs
- 1 tbsp Heavy Whipping Cream
- 1/2 tsp vanilla extract
- 3/4 cup unsweetened almond milk
- 1/2 tsp Pink Himalayan Salt
- 2 tbsp ghee
- 15 drops Liquid Stevia
- 1 tbsp Butter For brushing on after cooking (optional)
- 1 tsp ground cinnamon For dusting (optional)
Instructions:
- Preheat the oven to 425 degrees.
- Combine all of the ingredients in a food processor(you can mix by hand if desired) and mix together. The only ingredients not added should be the ghee, butter and cinnamon, as those are used in future steps.
- The mixture will come out to be the consistency of a crepe batter. It should be very liquidy.
- Add 2 tbsp of ghee to a 7 inch skillet on medium-high heat. If you plan on using a skillet that is bigger/smaller than 7 inch, adjust the recipe accordingly. The size of the recipe in relation to the pan size is a key component of this dish coming out right!
- When the ghee is melted, pour in the batter. This should force the ghee to the edges of the pan and even on top of the batter in some areas. That's ok! That's what is supposed to happen.
- Cook on the stove top for 1 minutes and then immediately place into a 425 degree oven.
- Bake for 24 minutes. When the top/center is solid it is done. Don't overcook it, we want it to have a custard consistency in the middle.
- Brush with melted butter and dust with cinnamon if desired. Slice and enjoy!
Notes
Written by
Matt Gaedke
Matt is a former college basketball player turned computer engineer who discovered his passion for health and nutrition after cutting sugar from his diet in 2016. That year he founded KetoConnect with Megha in order to share their ketogenic lifestyle through recipes, videos, and educational content. Matt is always seeking to grow and try new things, a passion he shares with his wife and two amazing sons.
Can I use a 13X9 baking pan? If so, What would the conversions of this recipe be?
Also, I was wondering what the conversions of this recipe would be for different skillet sizes.
Thank you for giving me feedback if you do, that is very much appreciated.
I loves me a Dutch Baby, but Stevia is poison to me (causes migraines). What might you suggest for an alternative sweetener? I was thinking Swerve powdered; wondering if that might make this too heavy. Ideas?
Our conversion chart might be helpful! Low Carb Sweeteners Conversion Chart
I only just discovered dutch babies a couple months ago and then we decided to go keto, so I’ve been missing it. I came across your protein pancakes, which were great, but hate waiting around to flip each one, so this recipe is right up my ally. Only thing is that my husband is allergic to coconut (I know usually everyone’s worried about the almonds). Any way to substitute the coconut flour with more almond flour or something? I know the ratios aren’t one to one, so any suggestions would be greatly appreciated.
You can probably use more almond flour but you would need to use 4x more.
Can’t wait to try this recipe! My mom used to make “German Pancakes” for breakfast when I was a kid.
BTW – I enjoy your cookbook and use it multiple times a week. I have a household of picky eaters, including one vegetarian and your recipes are life savers.
Are the calories calculated for each slice or the whole thing?
Per slice!
This was amazing! This is right up there with your Keto Oatmeal recipes as my “go-to” for breakfast. I only had an 8.5″ skillet, so I reduced the cooking time to 20 minutes and it came out perfect. Didn’t see the comments for variations until that baby was in the oven, so will definitely try some of them next time. Love everything y’all do! Hope to run into y’all sometime in Atlanta.
If you were measuring your cast iron from the top edge to top edge you were probably using the correct cast iron pan. Cast iron is measured by the inside bottom of the pan which would be 7 inches if the outside is 8.5 inches.
Here’s another idea:
Whenever we do dutch babies we put a regular glass baking dish in the oven with the butter or ghee. The pan is heating and butter melting, while you are prepping the batter. Then, slide out the oven rack, pour in the batter just as described above and gently slide back in. No worries about sloshing a hot pan while you transfer to the oven.
You can do the same with a skillet. Traditionally, it’s served in individual cast iron skillets with a sauce made from a pat of butter, confectioner’s sugar and half a squeezed lemon on top. I’m guessing swerve would work?
We also like it savory with salsa, cheese and sour cream.
Looks and sounds yummy! I’m going to try this recipe today!
I tried this recipe and loved it, however, it’s very hard to find a 7 inch pan! I ordered one online, it’s called a “serving dish” cast iron pan, no handle, but it will work.
But I’m writing to ask about the almond milk you use, it is sweetened? I have unsweetened almond milk and last time I added a few packs of Truvia. Why do you use sweetened almond milk? Doesn’t that add up the carbs?
It was delicious!
Thank you, I have a lot of keto websites but now I always go to yours first, love it!
Hey Roye, I was reading through the comments and noticed yours. The recipe says UNsweetened almond milk, not sweetened. I hope that helps you ;0)
Can I substitute grass fed butter for the Ghee?
Love you guys! Thank you so much for all you do!
Absolutely! Both will work great.
Would that work with coconut milk replacing almond milk?
Thanks!
One request, please. Would you mind to put a date stamp on your recipe posts? I always like to use that as a reference point when reading blogs of any kind. It gives me a reference point for how new or classic a post is. There’s no real value to it except that I rarely read posts in sequential order because I’ve found the blog through a web search. If it really resonates with me, I will hang around the blog and read the older posts first and see the progression to the newer posts. Helps me get a feel for who I’m reading, really.
And I’m totally nerdy that way. Lol
Yes! I think there is a way for me to add that in. I’ll definitely see what I can do. Thanks for your interest in the blog!
This is as *easy* and yummy as it seems! And it’s quick to get it in the oven!
Followed your directions exactly and am very pleased with the results. The recipe converter on your website is helpful, too! I’m a big fan of cooking once and eating twice. The recipe converter was set for 12 servings and I used a 12″ cast iron skillet. Initially I thought the oven time would need to be adjusted, but 24 minutes was perfect. It was puffy in the center when it came out of the oven, but it leveled off to be even across the top.
I didn’t flip it but just added the melted butter to the top, sliced it and served the plates right from the skillet. The beauty of cast iron is that it will keep the contents very warm for quite awhile!
Variations: Top with low carb lemon curd or whipped cream and berries; use almond or maple extracts along with vanilla for added flavor options
Love the Food Wishes You Tube channel, too! They also have a presence on http://www.allrecipes.com, one of my go-to sites for tried-and-true recipes!
Keep up the great work! Love your posts and videos!
*A note of interest – Be sure there is no savory scent on the cast iron skillet. Cast iron absorbs flavors and can transfer them to whatever is being cooked/baked in it. I just gave my skillet the professional sniff test (Lol) before adding the Dutch baby batter. It passed the test and the recipe was awesome!
Glad you liked it! Food wishes is awesome. We appreciate all of your tips and feedback on the recipe. Thank you!
Hi Matt,
The poster above mentioned a recipe converter on your website that she used to adjust the Dutch Baby recipe for a 12-inch skillet. I’ve looked for the recipe converter, but can’t find it. I’m wanting to adjust for a 12-in skillet, also. If you could point me in the right direction, I’d greatly appreciate it.
Your recipes are wonderful. So thankful I found you guys. The best keto bread recipe is a game changer for me.
If it’s not too much trouble, could you mention a substitute for cream cheese, sourceam, etc. in recipes. I can’t do dairy and am at a loss for what to sub in for those ingredients.
Thanks again for all your hard work and time in sharing your keto life!
Here is a good conversion website. It looks like you’ll be needing about 3x the recipe for a 12 inch skillet. Subbing for cream cheese can be tough. All that I can think of would be some of the tofu spreads they make for vegetarian diets.