This Keto Chocolate Macadamia Dutch Baby is an easy to make, delicious low carb breakfast the whole family will enjoy. It features a chocolate and macadamia topping that makes a great morning treat without the extra carbs.
I love making this one for weekend brunch, but it works just as well as a dessert.
What you'll Find in this post:
- The key ingredients that give this Dutch baby its chocolate and macadamia flavor.
- Dairy-free and topping swap options.
- Variation ideas beyond the classic chocolate macadamia version.
- Tips for getting a good puff, plus hot to store and reheat leftovers.
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Why You'll Love This Keto Dutch Baby
Quick and simple: this easy-to-make breakfast requires only 5 minutes of prep time.
Family friendly treat: it is a delicious, low-carb version of a puffed pancake that the whole family will enjoy.
Versatile: works just as well for weekend brunch as it does for dessert.
Key Ingredients This Keto Chocolate Macadamia Dutch Baby
See the recipe card below for a full list of ingredients and instructions.
- Large eggs: these act as the "magic ingredient" that makes the pancake puff up without needing baking powder.
- Almond flour: it's fine texture prevents the finished pancake from feeling gritty.
- Coconut flour: used in combination with almond flour to provide structure.
- Heavy whipping cream: this provides the necessary healthy fats and moisture to create a rich, creamy batter.
- Monkfruit sweetener: a low-carb sugar substitute used to sweeten the batter without adding extra carbs.
- Butter: used in ther skillet to prevent sticking and to help the pancake edges crisp up and brown while baking.
- Sugar-free chocolate syrup: drizzled on top after baking for the classic chocolate flavor without the sugar.
- Macadamia nuts: chopped and sprinkled on top for crunch and a rich, buttery flavor that pairs naturally with chocolate.
Dutch Baby Ingredient Substitutions
- Dairy-Free Batter: swap the heavy cream for coconut milk or almond milk to remove dairy while keeping the moisture.
- Alternative toppings: if you aren't a fan of chocolate, you can replace the sugar-free chocolate syrup with sugar-free caramel sauce.
- Fruit topping: swap strawberries for fresh raspberries, blueberries, or blackberries.
Variations for Keto Dutch Baby
- Savory Herb and Cheese: Omit the sweetener and vanilla, then whisk in fresh chives and shredded Gruyere for a savory brunch option.
- Lemon Poppy Seed: add fresh lemon zest and a teaspoon of poppy seeds to the batter, serving it with a dusting of powdered monkfruit and a drizzle of sugar-free lemon curd.
- Cinnamon Swirl: whisk a cinnamon sweetener blend into a small portion of the batter and swirl it through the top before baking for a "cinnamon roll" effect.
Top Tips
- Get the cast iron skillet good and hot in the oven before the butter goes in - that blast of heat is what makes the Dutch baby puff.
- Don't peek. Opening the oven door while it bakes lets out the heat and steam holding the puff up, and it can fall before it's done.
- Use room temperature eggs if you can. Cold eggs straight from the fridge can keep the batter from rising as high.
Serving Suggestions
Enjoy a warm slice with a cup of hot coffee for weekend brunch, or serve it as a dessert with a dollop of sugar-free whipped cream.
Storage and Reheating
Store any leftover dutch baby in an airtight container and refrigerate for up to 3 days. To reheat, warm individual slices in a microwave for 20-30 seconds or in the air fryer at 350 degrees until heated through.
Frequently Asked Questions
I don't recommend it - best fresh, since freezing and reheating will deflate it and change the texture.
Usually it's a skillet that wasn't hot enough when the batter went in, or the oven door getting opened partway through baking. Keep the skillet preheating right up until you pour the batter, and leave the door shut for the full 15 minutes.
Each serving has 4 g net carbs.
More Keto Breakfast Recipes You'll Love
If you love this Keto Dutch Baby, you will want to try my other keto recipes below:
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Keto Chocolate Macadamias Dutch Baby
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Ingredients
- 2 tablespoons butter
- 4 large eggs
- ¼ cup almond flour
- 2 tablespoons coconut flour
- 1 teaspoon vanilla extract
- ¼ cup heavy whipping cream
- ¼ cup monkfruit sweetener
- 1 tablespoon sugar-free chocolate syrup
- ⅛ teaspoon salt
- ½ cup strawberries , optional
- ½ cup sugar-free whipped cream , optional
- 1 tablespoon chopped macadamia nuts , optional
Instructions
- Preheat oven to 400 degrees. Place 8" cast iron skillet with 2 tablespoon butter in oven. Let butter melt while the oven is preheating.
- In a large mixing bowl, whisk together ¼ cup almond flour, 2 tablespoon coconut flour, ¼ cup Classic Monkfruit Sweetener, and ⅛ teaspoon salt.
- In another large mixing bowl, add 4 large eggs, 1 teaspoon vanilla extract, and ¼ cup heavy whipped cream. Whisk until well combined.
- Pour the egg mixture into the almond flour mixture and whisk until all dry ingredients have been incorporated into the wet ingredients.
- Carefully remove skillet from oven and pour Dutch Baby batter into the skillet.
- Return skillet to oven and bake for 15 minutes. Until Dutch Baby has puffed and is slightly browned on top. The sides of the Dutch Baby will have begun to pull away from the skillet.
- Drizzle entire pancake with 1 tablespoon sugar-free chocolate syrup Syrup. Sprinkle with 1 tablespoon chopped macadamia nuts.
- Serve with sugar free sweetened whipped cream and fresh strawberries, if desired.
Susan McGranahan says
We like ours with half a lemon squeezed over it, powdered sugar & fresh raspberries!
Shelby Law Ruttan says
Hi Susan, sounds tasty! Thanks for stopping by! Shelby