Dutch Baby Pancake with Allulose (Edit recipe)

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!

10 minutes

25 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	112
Fat:	5 g
Carbohydrates:	14 g
Protein:	4 g
Cholesterol:	14 g
Sodium:	103 mg
Fiber:	0 g
Sugars:	1 g
Calculated per serving.

by Lakanto

View original recipe

Serves: 6

Ingredients

3 Eggs, large
.667 cup All Purpose Flour, (we had pretty good luck subbing Cassava Flour)
.667 cup Milk
1 Lakanto Classic Monkfruit Sweetener (with Allulose), (or Lakanto Golden Monkfruit Sweetener)
.5 tsp Vanilla Extract
.25 tsp Salt
2 Tbsp Unsalted Butter
Lakanto Powdered Monkfruit Sweetener, (for dusting, optional)
Mixed Berries (Fresh), (for topping, optional)

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

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.

Notes

tips for a successful Dutch Baby: Once in the oven, resist the temptation to open the oven door too soon. The heat is crucial for the rise, and opening the door can affect the final result. Keep an Eye on Baking Time: Monitor closely during the last few minutes of baking. It should puff up and turn golden brown. Overcooking may lead to a dry texture. Serve Immediately: Dutch Babies are best enjoyed fresh out of the oven. The puffiness is part of their charm, and it tends to settle after some time. If you choose to dust your Dutch Baby with powdered sweetener or add toppings, do so right before serving for a visually appealing presentation.