I’ve tried so many low-carb or keto recipes in an attempt to create a more balanced meal. This is a family favorite recipe; yes, my toddler devours this meal: a keto German pancake.
Now, I don’t need to sell you on anything here. If you’re looking at this recipe, it’s likely because you are already sold on the idea. Let’s get started.
I highly recommend these products to create keto, gluten-free German pancake that will mimic the goodness that usually includes white wheat flour and granulated white sugar.
For optimal results, use these brands:
- Barney Bakery Blanched Almond Flour (you’ll want blanched flour for this recipe to keep the consistency of a typical German Pancake)
- Pyure Organic All-Purpose Blend Stevia
- J.R. Watkins Vanilla Extract
- Kerrygold Pure Irish Butter (cheapest way to buy this is at Costco)
Keto German Pancake
Keto, Gluten-Free German Pancake
The easiest, crowd-pleasing German Pancake that fits nearly everyone's dietary needs.
- 2 cups Milk
- 4 Eggs
- 1 tsp Vanilla extract (JR Watkins Vanilla)
- 1 1/3 cup Blanched Almond Flour (Barney Blanched Almond Flour)
- 1/4 cup Stevia or Swerve (Pyure Stevia or Swerve)
- 1/2 cup Butter (Kerry's Irish Butter)
- 1 Lemon
- 1 tbsp Powdered Sugar (not keto)
First, set your oven to 400 degrees Fahrenheit. Put butter in your 9 x 13 glass baking dish and set in the oven. Allow the butter to melt, but not burn.
Mix all ingredients (except garnish materials) in the blender. This includes milk, eggs, vanilla, flour, and stevia. Pour blended mix into the now melted-butter pan and place back in the oven.
Bake for 20-30 minutes depending on desired consistency (I lean toward the 20-minute mark personally). Remove from oven after the elapsed 20-30 minutes. The pancake should be puffed up and will de-puff, as it cools.
Squeeze the fresh lemon juice over the pancake and add the optional powdered sugar. Add optional syrup. Serve while hot.
Keto Berry Syrup
Keto, Triple-Berry Syrup
- 2 cups Diced Strawberry
- 1 cup Diced Blackberries
- 1/2 cup Diced Raspberry
- 1 tbsp Stevia
Mix together and blend to puree all berries. Place in small saucepan and heat on low heat, slowly mixing in the 1 tbsp of stevia. Mix until slight bubbling occurs; at which point, reduce heat until ready to be served.
Store extra in a small glass jar, which can be kept in the fridge for up to two weeks. We use this on pancakes, desserts, and yogurt.
To stay in ketosis, you must use very little syrup (1 tbsp per serving). Consult your nutritionist or coach on the amount that is allowed in your macros.