Apple Dutch Baby
A warm and puffy Apple Dutch Baby made with spiced apples and a light almond and coconut flour batter. This gluten free skillet pancake is keto and paleo friendly, perfect for breakfast or brunch.
Servings 4
Calories 275kcal
Equipment
Ingredients
- 1 medium honeycrisp apple thinly sliced
- 1 tablespoon ghee
- 1 teaspoon ground cinnamon divided
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 tablespoon sugar-free maple syrup
- ¾ cup almond milk
- 2 tablespoons coconut flour
- ¾ cup almond flour
- 1½ tablespoons powdered monkfruit sweetener
Instructions
- Preheat oven to 350 degrees F.
- Heat a cast-iron skillet over medium-high heat. Melt butter or ghee in a skillet and add apple slices. Sprinkle with ½ teaspoon ground cinnamon. Simmer apples for 2 minutes until they begin to soften.
- While apples are simmering, whisk together eggs, vanilla extract, almond milk, and maple syrup until combined. Add almond flour and coconut flour and whisk until completely blended.
- Pour pancake batter into hot cast iron skillet, covering the layer of apples. Place skillet in the hot oven and bake 20-25 minutes, until pancake is puffy and no longer wet on top.
- If desired, mix together powdered monkfruit, remaining ½ teaspoon ground cinnamon and sprinkle over apple dutch baby. Top with thinly sliced fresh apple slices.
Notes
Nutition Information calculated with sugar-free maple syrup. Carbs will be higher if using pure maple syrup.
Net Carbs: 7.45 grams
Nutrition
Serving: 4people | Calories: 275kcal | Carbohydrates: 18g | Protein: 12g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 196mg | Sodium: 140mg | Potassium: 123mg | Fiber: 5g | Sugar: 6g | Vitamin A: 296IU | Vitamin C: 2mg | Calcium: 136mg | Iron: 2mg | Net Carbohydrates: 9g
