Low-Carb/Keto German Pancakes with 1 g of net carbs that taste even better than the original!
German Pancakes (also known as Dutch Baby Pancakes) are egg-cellent during any time of the year for breakfast, brunch, lunch, and dessert!
They leave such an impression right out of the oven with their inflated sides and creamy, custardy middles. Plus, they come together with 6 ingredients in less than 10 minutes with about 15-20 minutes of cooking time.
In my experience, it’s rare for a low-carb version of a dish to be better than the original. Dare I say, this low-carb version German pancakes of is BETTER than original version made with all-purpose flour? The low-carb ingredients used create magic in the pan. The browned butter mixes with the almond flour to give a toasty, slightly nutty flavor. I would eat these any day over the version with all-purpose flour!
They were first introduced to me by one of my roommates, and I was blown away the first time I had them. When my roommate took the pan out of the oven, I was surprised to see how much the sides of the pancake inflated. It looked like a souffle or popover, and like magic, the German pancake shrunk before my eyes. The taste incredible too. They fast became a regular breakfast while we were living together.
Making Low-Carb German Pancakes
I found all of the ingredients needed to make these German Pancakes at my local Walmart. So, you should not need any special or unusual ingredients to make these low-carb German pancakes.
In most German pancake recipes, eggs are used as the only leavening agent (rather than adding baking soda or baking powder). Eggs mixed with the flour and milk help the pancakes obtain their signature risen sides.
Eggs are an amazing low-carb food, and these German pancakes are a great way to disguise the egg flavor when you feel like you can’t eat one more scrambled egg.
This low-carb version of German pancakes is made with almond flour instead of all-purpose flour. Since almond flour is more dense than all-purpose flour, the German pancakes will puff not and rise in the oven as much as the version made with all-purpose flour. Although, once the low-carb German pancakes are removed from the oven, it will still deflate somewhat. Plus, the taste of the almond flour is incredible baked.
I have not tried to make these with coconut flour, but I found this recipe from Bob’s Red Mill that only uses coconut flour. I would still recommend browning butter in the pan before you bake that version, and I think it would also be delicious with a dash of salt, low-carb sweetener, and vanilla extract.
Unsweetened Vanilla Almond Milk
Instead of cow’s milk, this low-carb German pancake recipe calls for unsweetened vanilla almond milk. Original unsweetened almond milk will also work well in this recipe, but I love taste of the vanilla. If you use original unsweetened almond milk, add an additional 1/2 – 1 tsp vanilla extract to the batter.
If you are allergic to nuts, you can substitute the almond milk for coconut milk in this recipe.
For this recipe, you could completely omit the sweetener, but I like the subtle sweetness it adds. My favorite low-carb sweetener is Lakanto Monk Fruit sweetener, but I have to order it online since my Walmart does not carry it.
My second favorite low-carb sweetener I have tried is Pyure Organic Stevia. The Walmart near me carries this brand in the store, and the price point is great for low-carb sweetener. Since Pyure is pure erythritol, you only need to use half of the amount you would use for refined sugar.
These low-carb German pancakes can be served with so many toppings. Some ideas include:
- fresh squeezed lemon
- additional butter
- powdered low-carb sweetener
- ground cinnamon
- fruit (strawberries, raspberries, blueberries, etc…)
- sugar-free jam/preserves
- whipped cream
- low-carb maple syrup
I loved topping mine with fresh strawberries, sugar-free whipped cream, and a drizzle of low-carb maple syrup! So yummy! Be creative with your favorite combinations!
Easy German Pancake Preparation Method
This is such an easy dish to put together!
While the oven is heating up, cut the butter into pieces and place into a 9″ x 13″ glass baking dish. Put the baking dish in the oven to allow the butter to brown while making the batter.
To make the German pancake batter, simply add the remaining ingredients into a mixing bowl, and whisk until ingredients are well combined and the batter is smooth.
Pour the batter into the pan with the browned butter.
Continue baking for 15-20 minutes until center is no longer jiggly and the top starts to brown.
Cut into 6 portions, and serve immediately with your favorite toppings!
If you love this recipe, don’t forget to rate the recipe, and let me know if you have any feedback! Be sure to tag me on Instagram with the hashtag #cleanFingersLaynie with any photos of your creations. Happy brunching!
Low-Carb German Pancakes
- 5 tbsp Butter, Salted
- 6 large Eggs
- 1 cup Unsweetened Vanilla Almond Milk
- 1 cup Almond Flour
- 1/2 tsp Salt
- 1 tbsp Erythritol (Pyure or other low-carb sweetener)
- Preheat oven to 400 degrees.
- Cut butter into 1 tbsp pieces, and place in the bottom of a 9″ x 13″ glass baking dish.
- While the oven is heating up, place the baking dish into the oven to melt and brown the butter.
- Add the remaining ingredients to a mixing bowl and whisk until ingredients are well incorporated and batter is smooth.
- Open the oven, and carefully, pour batter into baking dish with melted butter.
- Bake 15-20 minutes until center is no longer jiggly and top starts to brown.
- Remove from oven, and serve immediately. Top with your favorite toppings!