Lemon-Blueberry Dutch Baby Keto

Name: Lemon-Blueberry Dutch Baby Keto
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: European
Ingredients: 2 tablespoons butter; 2 TBSP Butter; 1 cup (154 g) frozen blueberries; Lemon zest (1 lemon worth); 4 large eggs; 1/2 cup (125 g) whole or 2% milk; 1/2 cup (64 grams) almond flour (keto) or all-purpose flour (reg); 3 tablespoons (43 g) granulated monk fruit (keto) or sugar (reg); 1 teaspoon vanilla flavoring; 2 pinches of salt

5 steps

Prep:10minCook:15min

KETO Modification of https://alexandracooks.com/2023/04/22/lemon-blueberry-dutch-baby/ Keto with almond flour will not puff and deflate but still has a lovely consistency. Made with fresh lemon zest and sweet blueberries, this Dutch baby recipe has become an Alexandra’s Kitchen community favorite! The batter comes together in no time, and 15 minutes later it’s done. Many readers have had success using frozen blueberries as well as gluten-free flour. See comments below!

Updated at: Thu, 17 Aug 2023 03:59:47 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories613.9 kcal (31%)

Total Fat51.4 g (73%)

Carbs40 g (15%)

Sugars12.5 g (14%)

Protein22.6 g (45%)

Sodium402.3 mg (20%)

Fiber4.9 g (17%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

Instructions

Step 1

Place an oven rack in the middle position and preheat the oven to 450°F. Place a 9- or 10-inch cast iron skillet over low heat on your stovetop. Keep on warm while you prepare other components.

Step 2

Melt two tablespoons of the butter in a small skillet, then transfer to a blender or tall cup for immersion blender. Place berries in skillet to thaw!

Step 3

Add the milk, flour of choice, eggs, granulated sweetener, vanilla, salt, and lemon zest, and blend until smooth. (Do not skip this step — the batter will be lumpy if you do.)

Step 4

Place the remaining 2 tablespoons of butter into the cast iron skillet. Turn the heat up to medium-high. Let the butter melt, add the blueberries, and give the skillet a shake. Immediately pour the batter over the blueberries and transfer the skillet to the oven. Bake until the pancake is puffed and golden, about 15 minutes.

Step 5

Remove pan from the oven, and dust with confectioners sugar, if you wish. Cut and serve immediately with maple syrup as desired.