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.