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!

Servings: 6

Author: Clean Fingers Laynie

Prep Time
10 minutes

Cook Time
20 minutes

Total Time
30 minutes

Course:

Breakfast

Cuisine:

American

Keywords:

low carb

🧂 Ingredients

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)

Instructions

1 Preheat oven to 400 degrees.
2 Cut butter into 1 tbsp pieces, and place in the bottom of a 9″ x 13″ glass
baking dish.
3 While the oven is heating up, place the baking dish into the oven to melt and
brown the butter.
4 Add the remaining ingredients to a mixing bowl and whisk until ingredients are
well incorporated and batter is smooth.
5 Open the oven, and carefully, pour batter into baking dish with melted butter.
6 Bake 15-20 minutes until center is no longer jiggly and top starts to brown.
7 Remove from oven, and serve immediately. Top with your favorite toppings!