Keto Dutch Baby Pancakes with Lemon Blueberry Compote

Allergens

Eggs, Nuts

Ingredients

• 4 large eggs
• 1 cup almond flour
• 1/2 cup coconut flour
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup unsweetened almond milk
• 2 tablespoons butter, melted
• 2 teaspoons vanilla extract
• 1/2 cup fresh blueberries
• 2 tablespoons lemon zest
• 2 tablespoons lemon juice
• 2 tablespoons erythritol or another keto
• friendly sweetener

Instructions

1. Preheat oven to 425°F (220°C).
2. In a blender, combine eggs, almond flour, coconut flour, salt, cinnamon, almond milk, melted butter, and vanilla extract. Blend until smooth.
3. In a small saucepan, combine blueberries, lemon zest, lemon juice, and sweetener. Cook over medium heat for 5 minutes or until the compote thickens slightly. Set aside.
4. Grease a 10 inch oven safe skillet or pan with butter. Pour the pancake batter into the skillet and bake for 20 25 minutes or until puffed and golden brown.
5. Remove from oven and let cool for 2 minutes. Slice and serve with lemon blueberry compote.

Chef’s Insight

Use room temperature ingredients for better blending and lighter pancakes.

Notes

Serve immediately for the best taste and texture.