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Savory Dutch Baby (Gluten-Free, Keto, Low Carb, Vegetarian)

Savory dutch baby in a skillet
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This easy Savory Dutch Baby recipe is the perfect hybrid of fluffy pancakes and a cheesy popover. It takes literally minutes to prepare, and just 20 minutes to bake! Our Savory take on the classic Dutch Baby recipe is made vegetarian, keto, gluten-free, low-carb, and perfectly cheesy! Each recipe makes 2 servings.

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What is a Dutch Baby?

Start with a thin, pancake-like batter and a hot skillet. Pour the batter into the skillet all at once and slide it into a hot oven. Within a few minutes, the batter will start to puff around the edges, rising higher and higher until this “pancake” looks more like a poofy pillow. Once those edges turn golden and you can’t resist the sweet aroma of baked goods any longer, it’s ready.

Out of the oven, the Dutch baby will quickly collapse back into the pan — the steam holding it up quickly evaporates in the cooler air of your kitchen. But no bother — what’s left behind is a pancake with the soft, tender texture of a hot crepe.

The Kitchn

What You Need to Make Gluten-Free / Keto Dutch Baby

Ingredients

  • 2 tbsp butter, melted
  • 3 large eggs
  • 1/2 cup almond flour (or this gluten-free flour blend if not keto or low-carb)
  • 3/4 cup milk of choice
  • 1 tsp baking powder
  • 1 tsp fine sea salt
  • 2/3 cup sharp cheddar cheese

Here are my favorite gluten-free and keto flour to use in this Savory Dutch Baby recipe:

How to Make Gluten-Free Savory Dutch Baby

  1. Preheat the oven to 425°F and place a medium oven-safe skillet (I recommend cast-iron) in the oven to let it get hot.
  2. In a high-speed blender (or using a hand mixer), blend the eggs for 1 minute, or until foamy.
  3. Transfer to a large bowl, then add almond flour, milk, baking powder, salt, and cheese. Mix to combine.
  4. Take out the pan from the oven (it should be piping hot) and pour the melted butter to coat the hot pan. Then pour the Savory Dutch Baby mixture into the skillet.
  5. Bake until golden brown, about 20 minutes. If desired, top with crispy bacon or chives, then cut into wedges. ENJOY!
savory dutch baby eggs

How Do I Store Leftover Dutch Baby?

Leftovers for this savory dutch baby will keep in the refrigerator for 2-3 days.

When ready to eat, reheat the Dutch Baby on a rimmed baking sheet and bake at 350°F for 5 minutes or until warmed through.

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If you make this Gluten-Free Savory Dutch Baby recipe, please drop a comment below! I’d LOVE to know what you think! Or take a picture and share it on Instagram by tagging @dwellbymichelle so I can repost it on my stories!

Savory dutch baby in a skillet

Gluten-Free Savory Dutch Baby (Keto, Low-Carb, Vegetarian)

DWELL by Michelle
This easy Savory Dutch Baby recipe is the perfect hybrid of fluffy pancakes and a cheesy popover. It takes literally minutes to prepare, and just 20 minutes to bake! Our Savory take on the classic Dutch Baby recipe is made vegetarian, keto, gluten-free, low-carb, and perfectly cheesy! Each recipe makes 2 servings.
4.60 from 5 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Breakfast, Main Course, Snack
Cuisine American, German
Servings 2 servings
Calories 402 kcal

Ingredients
  

Instructions
 

  • Preheat the oven to 425°F and place a medium oven-safe skillet (I recommend cast-iron) in the oven to let it get hot.
  • In a high-speed blender (or using a hand mixer), blend the eggs for 1 minute, or until foamy.
  • Transfer to a large bowl, then add almond flour, milk, baking powder, salt, and cheese. Mix to combine.
  • Take out the pan from the oven (it should be piping hot) and pour the melted butter to coat the hot pan. Then pour the Savory Dutch Baby mixture into the skillet.
  • Bake until golden brown, about 20 minutes. If desired, top with crispy bacon or chives, then cut into wedges. ENJOY!
Keyword breakfast, breakfast ideas, breakfast recipes, cheddar cheese, cheesy, cheesy snack, easy breakfast recipes, Gluten-Free, gluten-free recipes, gluten-free treats, pancakes, vegetarian, vegeterian recipes

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Recipe Rating




6 Comments

  1. 5 stars
    This Dutch Baby is delicious! I made it with ground turkey and it was so moist and flavorful. I also substituted the almond milk for coconut milk and it was perfect. Thanks for the recipe!

  2. 4 stars
    I tried this twice…once with a cold skillet and once with a hot skillet. It didn’t rise. The resultant egg cake tasted lovely, though.

    1. Hi Allis! Since this recipe is gluten-free, this dutch baby won’t rise as much as a traditional dutch baby. However, it does help make it a bit more fluffy if your pan is piping hot (I just updated the recipe to more be more clear about this, so thank you for your feedback!) That said, I’m glad you loved the flavor!

  3. 5 stars
    absolutely delicious! my dad used to make this all the time for breakfast growing up but his version was not gluten-free. I’ve been looking for a GF dutch baby recipe, but most were sweet. So glad I came across your blog because your savory dutch baby recipe was so nostalgic and so delicious!