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Keto, Gluten-Free German Pancake

The easiest, crowd-pleasing German Pancake that fits nearly everyone's dietary needs.

Course Breakfast
Cuisine American, German
Keyword German Pancake
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Author Evi Figgat | MON FIG


German Pancake

  • 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)


  1. 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.

  2. 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.

  3. 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.

  4. Squeeze the fresh lemon juice over the pancake and add the optional powdered sugar. Add optional syrup. Serve while hot.