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+ servings

low carb apple dutch baby

This is my low carb adaptation of my mother's baked apple pancake that she made for us every Christmas morning.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Breakfast, holidays
Servings: 8 slices
Calories: 153kcal
Author: Heather Serody



  • Preheat oven to 400ºF. Place 9-10" ovenproof skillet (I use cast iron) in the oven to preheat. If you use too large a pan, the Dutch baby won't puff as high.
  • In a small bowl, toss the apple slices with 2 TBS. of Swerve sweetener, cinnamon & a big squeeze of fresh lemon juice. Set aside.
  • Add almond flour, salt, baking powder, 1/4 C Swerve, eggs, vanilla extract, & almond milk to a blender & blend until completely smooth. The batter should be thin. Set aside for at least 5 minutes to allow the batter to rest.
  • Heat a separate medium-sized pan over medium heat on the stovetop. 
  • When the pan is hot, add butter. When the butter is melted & bubbling, add the apple slices & cook, tossing occasionally, for 3-5 minutes or until apples have softened. 
  • Remove cast iron pan from hot oven. Working quickly, spray the skillet bottom & sides with coconut oil spray to grease it. 
  • Quickly pour the batter into the hot pan, lifting the pan so that the batter spreads out evenly & spoon the cooked apples over the batter, distributing evenly.
  • Immediately place the skillet back into the oven & bake for 12-15 minutes, or until the Dutch baby is golden brown & the sides are puffy & have pulled away from the sides of the skillet.  
  • Dust with more cinnamon & Swerve if desired.
  • Cut into 8 slices, & serve immediately right from the skillet. The Dutch baby will deflate a bit after it cools, which is normal. 


Serving: 1/4 pan | Calories: 153kcal | Carbohydrates: 20g | Protein: 7g | Fat: 7g | Fiber: 7g