Imagine diving into a warm, golden pancake that captures the essence of classic apple pie, without the carbs or sugar – sounds impossible, right? This Sugar Free Keto Apple Pie Dutch Baby Pancake is about to revolutionize your breakfast game! Packed with all the comforting flavors you crave, this gluten-free marvel will make you forget you're even on a low-carb diet. It's so deliciously decadent, you'll think you're cheating on your diet, but you're actually staying perfectly on track!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Keto
Serves: 4 servings
Ingredients
- 2 large eggs
- 1/2 cup almond flour
- 1/4 cup unsweetened applesauce
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tbsp erythritol or other sugar substitute
- 2 tbsp butter
Instructions
- Preheat the oven to 400°F (204°C). Place a 10-inch cast-iron skillet or oven-safe skillet in the oven while preheating to ensure it gets very hot.
- In a large mixing bowl, crack the eggs and whisk them thoroughly until they become light and slightly frothy.
- Add almond flour, unsweetened applesauce, vanilla extract, cinnamon, nutmeg, and erythritol to the whisked eggs. Mix all ingredients until you have a smooth, well-combined batter with no lumps.
- Carefully remove the hot skillet from the oven using oven mitts. Add butter to the skillet and swirl to coat the entire surface, allowing it to melt quickly and create a non-stick surface.
- Immediately pour the prepared batter into the hot buttered skillet, ensuring an even distribution.
- Return the skillet to the oven and bake for 15-20 minutes, or until the edges are golden brown and the center is set and slightly puffy.
- Remove from the oven and let it cool for 2-3 minutes. The pancake will slightly deflate during this time.
- Optional: Dust with additional cinnamon or a small amount of powdered erythritol for extra flavor and presentation.
- Slice into wedges and serve immediately while warm. Can be garnished with a small dollop of sugar-free whipped cream or a sprinkle of chopped nuts if desired.
Tips
- Temperature is Key: Preheating your skillet is crucial for achieving that perfect golden, crispy exterior. A hot skillet ensures your pancake rises beautifully and develops a gorgeous color.
- Whisk with Purpose: When beating your eggs, really incorporate some air to create a light, fluffy texture. The more you whisk, the more volume you'll create.
- No Lumps Allowed: Take your time mixing the batter to ensure a smooth consistency. Sift the almond flour if needed to prevent any clumping.
- Watch the Baking Time: Ovens can vary, so start checking your Dutch baby around the 15-minute mark. You're looking for golden brown edges and a set center.
- Serve Immediately: These pancakes are best enjoyed right out of the oven when they're at their puffiest and most impressive. They will deflate slightly as they cool, which is totally normal.
- Get Creative with Toppings: While delicious on its own, try a sprinkle of chopped nuts, a dollop of sugar-free whipped cream, or a light dusting of cinnamon for extra flavor.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 5g
Protein: 8g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 115mg
