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This Keto Dutch Baby is like a cross between Yorkshire pudding, soufflé and pancakes. It's the perfect keto breakfast meal that's nut-free, coconut-free, carnivore and high in protein to keep hunger away.
Similar to our Low-Carb Cheese Soufflé, this pancake is made with fluffy eggs combined with grated parmesan cheese plus powdered egg whites (or egg white protein isolate) which I also used in this 90 Second Keto White Bread to keep it light and fluffy. Although I haven't tried it, it should work with whey protein powder too. To keep the eggs from deflating I added a pinch of cream of tartar (or you can use vinegar). You can skip this ingredient but the pancake may be flatter.
The topping is simple — chopped ham and cheese, plus optional herbs such as chives, parsley or spring onion. I used gruyere but other types of cheese will work too — cheddar, gouda, emmental, mozzarella, feta, manchego or blue cheese will all be good options.
Want more? If you like this recipe, make sure to check out our Keto Pepperoni Deep Dish Pizza. If you prefer a sweet keto breakfast option instead, try my Keto Lemon Soufflé & Berry Pancake. It's just as easy and delicious!
Recipe Tips
A few of our readers asked about the best substitute with the egg white powder (powdered egg whites) used in this recipe. Egg white powder is made from dehydrated and powdered egg whites. The best alternative to use in this recipe is either egg white protein powder (isolate) or whey protein powder (isolate). Since powdered egg whites is quite dense, you may need to use 1.5 to 2 times more egg white powder or whey protein powder.
Another alternative you can try parmesan cheese — simply add more. The texture won't be the same as powdered egg whites make this pancake more bread-like, but it will be just as delicious. You can start with 4 to 6 tablespoons of extra parmesan cheese.
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Hands-on Overall
Serving size 1/2 pancake
Nutritional values (per 1/2 pancake)
Net carbs2 grams
Protein40.8 grams
Fat31 grams
Calories455 kcal
Calories from carbs 2%, protein 36%, fat 62%
Total carbs2 gramsFiber0 gramsSugars0.6 gramsSaturated fat16.2 gramsSodium1,109 mg(48% RDA)Magnesium37 mg(9% RDA)Potassium378 mg(19% EMR)
Ingredients (makes 2 servings)
- 3 large eggs, separated
- 3 thick slices of ham, sliced or pastrami (85 g/ 3 oz)
- 1/2 cup sliced cheese such as gruyere or cheddar (57 g/ 2 oz)
- 1/4 tsp cream of tartar or apple cider vinegar
- 3 tbsp powdered egg whites (18 g/ 0.7 oz)
- 1/2 cup grated Parmesan cheese (45 g/ 1.6 oz)
- 1 tbsp ghee or virgin avocado oil (15 ml)
- Optional: fresh herbs such as chives to serve
Instructions
- Preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Separate the egg whites from the egg yolks. Chop the ham and cheese.
- Start beating the egg whites on medium-low speed. Continue for about 2 minutes until the whites become foamy. Then, add the cream of tartar (or apple cider vinegar). Beat until stiff peaks form. Add the egg white powder and beat again.
- Use a rubber spatula to gently fold in the egg yolks and grated parmesan cheese.
- Grease an ovenproof 8-inch (20-cm) skillet with ghee (or avocado oil) and heat it over medium heat. Pour in the fluffy pancake mixture, and then cook on low heat for 1 minute. Add the chopped ham (or pastrami) and cheese in the middle, leaving about an inch (2.5 cm) on the sides.
- Place in the preheated oven and bake for 10 to 12 minutes, until the pancake is cooked through and the cheese is melted.
- Serve warm or store in the fridge for up to a day and reheat before serving. Optionally, serve with fresh herbs such as chives, parsley or spring onions.
Ingredients
- 3 large eggs, separated
- 3 thick slices of ham, sliced or pastrami (85 g/ 3 oz)
- 1/2 cup sliced cheese such as gruyere or cheddar (57 g/ 2 oz)
- 1/4 tsp cream of tartar or apple cider vinegar
- 3 tbsp powdered egg whites (18 g/ 0.7 oz)
- 1/2 cup grated Parmesan cheese (45 g/ 1.6 oz)
- 1 tbsp ghee or virgin avocado oil (15 ml)
- Optional: fresh herbs such as chives to serve
Instructions
- Preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Separate the egg whites from the egg yolks. Chop the ham and cheese.
- Start beating the egg whites on medium-low speed. Continue for about 2 minutes until the whites become foamy. Then, add the cream of tartar (or apple cider vinegar). Beat until stiff peaks form. Add the egg white powder and beat again.
- Use a rubber spatula to gently fold in the egg yolks and grated parmesan cheese.
- Grease an ovenproof 8-inch (20-cm) skillet with ghee (or avocado oil) and heat it over medium heat. Pour in the fluffy pancake mixture, and then cook on low heat for 1 minute. Add the chopped ham (or pastrami) and cheese in the middle, leaving about an inch (2.5 cm) on the sides.
- Place in the preheated oven and bake for 10 to 12 minutes, until the pancake is cooked through and the cheese is melted.
- Serve warm or store in the fridge for up to a day and reheat before serving. Optionally, serve with fresh herbs such as chives, parsley or spring onions.
Nutrition (per serving, 1/2 pancake)
Calories455kcal
Net Carbs2g
Carbohydrates2g
Protein40.8g
Fat31g
Saturated Fat16.2g
Fiber0g
Sugar0.6g
Sodium1,109mg
Magnesium37mg
Potassium378mg
Detailed nutritional breakdown (per 1/2 pancake)
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