WebWhisk eggs in a medium bowl until light. Whisk in milk, then gradually whisk in flour, nutmeg, and salt. Remove the skillet from the oven and reduce the heat to 425 …
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WebWe wanted a puffy, well-risen Dutch baby with crisp sides and a tender bottom, but achieving that contrast did not come easily. Where ordinary pancakes call for baking …
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Preheat your cast iron skillet while the oven preheats. With an oven mitt, remove the hot pan at 425F. Pour in the pancake batter and place in the oven at 450F. Allow the dutch baby to bake for 20-25 minutes. The sides of the pancake should shoot up the sides of the cast iron skillet and the inside will poof a little as well.
There are 3.2 NET carbs per serving. To Reheat: place the dutch paper on a microwave-safe plate. Cover with a paper towel and microwave for 20-30 seconds or until it’s hot. To Freeze: put the dutch baby in a freezer-safe container and free for up to 2 months. Substitutions: swap the coconut milk for cashew milk or almond milk.
Expert Tip: Adding the wet ingredients first ensures this can blend well without sticking. Third Step: Pour the smooth batter on top of the melted butter in the baking pan. Fourth Step: Bake the keto dutch baby for 35 minutes or until the top is golden brown and it has puffed up.
To Make Your Perfectly Puffy Dutch Babies... Start by placing a 10 inch cast iron skillet into the oven while preheating to 475 degrees F (245 degrees C). In a medium to large mixing bowl, beat the room temperature eggs until light and fluffy. Add the milk, vanilla extract, salt, nutmeg, and cinnamon then stir to combine.