Our Lakanto Dutch Baby recipe is a guilt-free twist on the classic indulgence. This sugar-free sensation combines the simplicity of a Dutch Baby with the natural sweetness of Lakanto Monkfruit Sweetener with Allulose. Whether it's breakfast, brunch, or a sweet snack, this recipe promises a puffy, golden-brown treat without the refined sugars. Let's dive into the kitchen and create a masterpiece!
Dutch Baby Pancake with Allulose
6
10 minutes
25 minutes
100
This Lakanto Dutch Baby is a sugar-free delight that combines the airy texture of a pancake with the sweetness of Lakanto Monkfruit Sweetener with Allulose.
It's a perfect treat for breakfast, brunch, or a sweet snack any time of the day. Customize it with your favorite toppings and savor the guilt-free goodness!
Ingredients
- 3 large eggs
2/3 cup all-purpose flour (we had pretty good luck subbing Cassava Flour)
- 2/3 cup milk
1 heaping tablespoon Lakanto Monkfruit Sweetener with Allulose (either Classic or Golden)
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
2 tablespoons butter
- Lakanto Powdered Monkfruit Sweetener (for dusting, optional)
- Fresh berries (for topping, optional)
Directions
- Preheat your oven to 425°F. Place a 10-inch cast-iron skillet or ovenproof pan in the oven to heat.
- In a blender, combine the eggs, flour, milk, Lakanto Monkfruit Sweetener with Allulose, vanilla extract, and salt. Blend until the mixture is smooth.
Carefully remove the hot skillet from the oven and add the 2 tablespoons of butter. Swirl it around to coat the bottom evenly, allowing it to melt and bubble slightly.
Pour the blended batter into the hot skillet with the melted butter. Place it back in the oven. Bake for about 20-25 minutes or until the Dutch Baby has puffed up and turned golden brown.
Remove from the oven, and if desired, dust the Dutch Baby with Lakanto Powdered Monkfruit Sweetener and add fresh berries. Slice and serve immediately while it's still puffy and hot.