Low-Carb German Pancakes
German Pancakes (also known as Dutch Baby Pancakes) are excellent 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 20 minutes of cooking time. This low-carb version also tastes way BETTER than the original version!
- 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!
Estimated Nutrition, Per Serving (does not include toppings): Fat 17 g, Carbohydrate 2 g, Dietary Fiber 1 g, Protein 8 g, Sodium 361 mg
Note: These German pancakes will not rise as much as the version made with all-purpose flour.