Low Carb Keto Dutch Baby (Baked Egg Pancake) with Blueberry Syrup
If you are a fan of The Great British Bake Off, then you will appreciate this video that I found today.
It's a pitch perfect parody of the show by Studio C, a sketch comedy troupe out of Utah. (below) I've never thought about sketch comedy and Utah at the same time, but it's a match made in heaven. I like the idea of the troupe too. According to Wikipedia, "The show aims to produce clean, family-oriented comedy for a national audience." This is sketch comedy that I can actually watch with my kids. Awesome.
I think today's Low Carb Dutch Baby recipe would fare well on the Great British Bake Off.
It would be quite a challenge, in any case. This is a simple recipe that my family used to make all the time, when we were kids. But now that I am on a low carb diet, it took a little more doing to recreate this baked egg pancake.
I looked to two really good low carb food blogs as I was researching this recipe.
Also, I just like saying, "Dutch Baby".
Dutch Baby, Dutch Baby, Dutch Baby.
Low Carb Dutch Baby (Baked Egg Pancake) with Blueberry Syrup
- 1 cup super fine almond flour
- 3 tablespoons Swerve or equivalent granulated sweetener
- 2 tablespoons coconut flour
- 1/3 cup sour cream
- 1 cup unsweetened almond milk
- 3 eggs
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 1 teaspoon baking powder
- 3 tablespoons Spectrum vegetable shortening or equivalent
- 1 tablespoon Powdered Swerve or equivalent powdered sweetener to dust on top
- 6 oz (1 small carton) blueberries
- 2 tablespoons water
- 1 tablespoon Swerve or equivalent granulated sweetener
1. Preheat the oven to 425 degrees F. Heat a 10 inch wide Dutch Oven, iron skillet, or nonstick oven-proof frying pan on the stove at medium high heat. Let it heat while you make the batter.
2. Add the almond flour, coconut flour, sour cream, almond milk, eggs, salt, vanilla and baking powder to a blender and blend until combined. Make sure to stir in the dry ingredients that get stuck in the corners of the blender. The batter should be the consistency of crepe batter.
3. Add the shortening to the heated pan and allow to melt.
4. Pour the batter into the center of the pan. The batter should push the shortening to the edges of the pan and onto the top of the batter.
5. Bake for 23-25 minutes, until the center is cooked solid, but still soft.
6. Dust the top of the Dutch Baby with powdered sweetener, and serve with the blueberry syrup.
7. Combine the blueberries, water and sweetener in a small sauce pan. Bring to a boil over medium -high heat. Once it boils, turn the heat down to medium and let it simmer for about 8 minutes. Stir occasionally. It's ready when the berries have half broken down and the sauce has thickened to the consistency of syrup.
PREP TIME: 5 MIN COOK TIME: 25 MIN
NUTRITIONAL INFO: Calories 254 Fat 21g Protein 8g Carb 10g Fiber 4g Net Carbs 6g