Paleo Dutch Baby (Keto, dairy-free, grain-free)

Finally a healthy rendition of the Dutch Babies your grandmother used to make. I grew up eating traditional Dutch Babies made with wheat flour, milk, and sugar; now here’s a grain-free version that is full of healthy fats and will keep you full for hours. Try this Paleo Dutch Baby for a special breakfast or on a lazy weekend morning. Eating this high-fat low-carb Dutch baby for breakfast will definitely allow you to stay in ketosis.

Yield: 6

Author: Yvonne Tomlinson

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Paleo Dutch Baby

Prep time: 10 MinCook time: 12 MinTotal time: 22 Min

Ingredients

• 8 eggs
• 1/3 cup ghee or unsalted butter
• 1/3 cup full-fat coconut milk
• ¼ cup coconut flour
• 1/2 cup almond flour
• 1/4 tsp. sea salt
• 3/4 tsp. baking soda
• 1 tsp. vanilla extract
• 1/3 cup nut milk or water
• 1 Tbsp. maple-flavored sugar-free syrup for serving

Instructions

1. Preheat oven to 425 degrees. Melt 1/3-cup butter in a 9×13 baking dish or 12-inch oven-safe skillet in the oven while it is preheating. Watch it carefully so it does not burn.
2. Whisk the eggs together in a medium-sized mixing bowl. Mix in the coconut milk, nut milk, and vanilla.
3. Mix the coconut flour, almond flour, sea salt, and baking soda together in a small mixing bowl.
4. Pour the dry ingredients into the wet and mix thoroughly. Pour in about half of the melted butter and mix gently.
5. Pour batter into the hot pan containing the remaining melted butter.
6. Bake at 425 for 12 minutes.
7. Let cool just for a couple of minutes, drizzle with Keto-friendly maple syrup, or the real thing if you'd like.

Notes

Sprinkle cinnamon, cardamom, nutmeg, or powdered erythritol on top. Cut into to nice big servings and enjoy!

Nutrition Facts

Calories

290

Fat

24

Sat. Fat

12

Carbs

9

Fiber

3

Net carbs

6

Sugar

4

Protein

11

Sodium

358

Cholesterol

245