Keto Puff Pancake
This Keto Puff Pancake also goes by the name of; ‘Egg Loaf’, ‘Baked Keto Pancakes’, ‘Keto Dutch Baby Pancake’ and ‘Keto German Pancake’. Whatever you call it at your house, it is the perfect breakfast on a lazy weekend morning.
My darling husband likes this Keto version of pancakes better than any other Keto pancake recipe. It quickly makes four fluffy pancakes in about 30 minutes.
There are few recipes easier than this one. In fact if you dislike all the pancake flipping and trying to get pancakes the all same size, then this is the recipe for you.
I love that you just dump the ingredients into a blender, whip up and then pour into a prepared pan. The pan prep is the key to a really good puff pancake.
The next step is after you’ve prepped the batter, (or while you are making it if you are very clever) you add 2 tablespoons of butter to the baking pan and pop it in the oven for 3-5 minutes. The butter should become bubbly, yellow to golden in color but not browned.
You pour the batter gently into the bottom of the pan over the hot butter and put it back in the oven.
As will all recipes like this Keto puff pancake, it will put on quite a show in the oven of puffing up. But it’s just teasing you.
It will fall like all the others after it’s out of the oven. And just like its carby cousin it tastes fantastic.
Divide it into 4 golden, square pancakes and serve. At my house, we love sharing a pan of these on the weekends. Enjoy! Laura
P.S. You might enjoy my Zero Carb Golden Syrup recipe on these. 🙂
Or try my Chaffle Waffles recipe. It’s delish and easy.
Nutrition Facts Keto Puff Pancake:
Get it here — Make it at home:
Make the Keto Puff Pancake
Keto Puff Pancakes
Ingredients
- 3 large eggs
- 1/2 cup sour cream
- 2 tbsp granulated monk fruit (or other pourable zero calorie sweetener)
- 1 tsp baking powder
- 1/4 cup almond flour
- 2 tbsp butter
Instructions
- Heat oven to 425 degrees.
2. ) Dump all ingredients, except butter into a small blender jar and blend on high for a few seconds until all the ingredients are completely incorporated into the batter.
3.) Once oven is heated, put butter in a 9″ x 12″ cake pan and place with only the butter in oven.
4.) Melt the butter for 3-5 minutes or until the butter is bubbling in the bottom of the pan. Remove from oven.
5.) Pour the batter gently over the hot butter and return to oven.
6.) Bake for 15-17 minutes, until pancake is golden and puffed.
7.) After baking, cut the pancake into 4 and serve.
Notes
More Keto Pancake recipes to try:
Fluff Low Carb Keto Blueberry Pancakes
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Thank you for sharing this recipe – it was really good. It was nice to be able to eat a pancake again. I think next time, I’ll add some vanilla. Also, I didn’t have s 9×12 dish do I used a 7×11. It made it a bit thicker. I also only needed to bake it for about 15 min.
Good morning, Miss Laura
Firstly… NUM!
I do have a question, though… Is it supposed to be really thin when it’s done?
I had to use a 9×13 pan as I didn’t have a 9×12, but I can’t imagine it making THAT much of a difference.
Thanks!
It does fall when it comes out of the oven, much like it’s carby cousin, but it should still be a bit fluffy. Hopefully, it will stay puffier for you next time!
Does anyone know the WW Freestyle point value is of this pancake recipe?
I’m so sorry, I’m unfamiliar with that WOE.
This recipe is awesome. I have made this as thin pancakes but also in a deeper dish as both savoury and sweet. Today I divided the base recipe in half. For one half I sauteed red onion in the butter; added garluc salt and some pepper to the batter before pouring into a deeper smaller dish. Topped with chopped ham and cheese and it came out looking like a savoury foccacia. Served it with side salad. The other half I added the sweetener and some vanilla and topped with cinnamon and dropped in slice banana. Also in a smaller but deeper dish. Neither of these deflated and bith looked and tasted the absolute best. This is a go to recipe for me. Thanks.
Wow! Those are great meal ideas! Thanks for sharing. 🙂
Very good. Stuck to my pan so will use parchment next time. Thanks for the great recipe.
Oh my yum!!! It smelled like Christmas cookies cooking and kind of tasted like it to!! I did add a little vanilla.
Thank you so much!
Made this for breakfast. Finally, a yummy low carb pancake! I read the comments and added vanilla and cinnamon. I think it would have been to eggy Without that. But this recipe is a keeper. Thanks.
So easy. Delicious as a breakfast pancake with sugar free maple or with strawberries and cream but also great cold spread with butter. Planning to make several batches and freeze to be used as required.
Can I use Greek yogurt instead of sour cream?
I havent tried it yet, but I often find it to be a good sour recplacement. So I think itmight work. Please let us know if you try it.
Can almond meal be used I stead?
Yes,it should work.
Thank you for an easy easy peasy breakfast staple!!!!!!!!!!!!!
This has been a LIFESAVER! This is probably the 10th low carb pancake I have tried and it is by far the easiest and best. I make a blueberry sauce with it and it is ahhhhmazing! It keeps nicely in the frig in between sheets of wax paper for at least a couple days. I make a couple pans of them and send them to work with hubby for breakfast. It is so nice not to have eggs every single day. Thank you thank you thank you!
Im preparing to begin the keto life in the beginning of March and collecting recipes. I have been having trouble because I recently moved to mountains (6500 ft) and many keto recipes are flat out of the oven. Can you suggest a general adjustment I might try? Missing my IL puffy food! Lol. Your recipe looks like it will be a go to for me too! Thank you.
This recipe puffs in the oven, but like its carby cousin, flattens out as it cools. :/. Sorry to have no real answers here. I used to live in The mountains and baking is simply trckier at high altitude. You might try adding a bit of extra baking powder to baked good. Keto/ low carb items tend to be denser in texture han their grain-made counterparts.
Very good. I put sugar free preserves and sugar free peanut butter on it. But next time I will use a different sugar free substitute
This recipe was delish. Probably the best one I have made so far!
I am allergic to almonds can I use coconut flour?
You could try it. Use less because coconut flour thickens up a lot. Best wishes for pancakr success!
Am confused about the splenda…….do you mean granular or must the sweetener be a liquid?
I use the granular ‘cup for cup’ Splenda
Laura, I can’t wait to make this!! It sounds like a real go to recipe for me, as well!!
Thanks so much for sharing it with us!
I want to try Dianne’s versions, too!
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Excellent taste and texture. Thank you for sharing.
BEST keto food I had by far! Wow! I made so many keto recipe and followed every little step but was either a fail or taste horrible and some I had to throw away and others I had to force myself to eat them as I didn’t want to waste it! For this one, I added a dash of cinnamon and a teaspoon of vanilla as I read it may masked the “eggy” taste and yes I can’t stand any “eggy” taste and only been doing keto for 2 weeks! I also ate this Aliwith whipped cream, butter and sugar free maple syrup! Soo good! However mine did not puff it look like crepe but I didn’t mind it was so good 💯! Planning to make this again and eat it everyday (lol) thank you!
Thank you so much for this recipe Laura.
As all the commenters have stated, this is an excellent keto pancake recipe! I’ve been making it for a year or two.
I also add cinnamon and vanilla extract. I will add a dash of salt next time as salt just makes all things taste better. 😉
This is a terrific recipe… so versitle…
Followed one reader’s suggestion and made it savory….was perfect!!
Added sliced strawberries to other half…
Wow…dinner and breakfast all at once!!!
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So easy and quick and good!! Thank you I will be making this again.
Made this several times and my kids loved it and didn’t realize it was low carb. Getting ready to make it for company but would like to make batter a day or two before to have it ready. Think it’ll work?
The baking powder will loose it’s strength once added to the batter. I haven’t tried it but, you could possibley add it the day you use it, stirring it in thoroughly.
followed the recipe until I added one mashed ripe banana, a tablespoon of vanilla then sprinkled fresh blueberries to the top. delish. I will be trying some savory versions.
Mmmmmm mmmm good! My husband and I recently started a ketovore diet and this was a great treat. We both loved this recipe. It’s a keeper!
When I cooked mine it was still bit runny in middle so I put back in for longer. Should it be still a bit gooey in the middle ?
I’m so sorry. I’ve never had this happen. You many want to check your oven temp with an oven thermometer.
It was okay, but not as good as a real oven pancake.
I would agree. I believe all one can hope for in keto cooking is an approximation of recipes that include starches.