February 1, 2024

Carnivore Dutch Baby

The classic Dutch baby, originally hailing from Seattle, WA, was created in the kitchen of the restaurant Manca’s Cafe in the 1900’s. These warm and savory pancakes were derived from German pancakes and did not need any leavening agents to rise. Flour, sugar, milk, and eggs were the only ingredients in this wonderful breakfast treat. Traditional Dutch babies are served warm out of the oven, sprinkled with powdered sugar, and dotted with fresh berries. Living across the water from Seattle (we can see West Seattle from the street over) this pancake quickly became a staple in the house when we moved to the PNW.

When thinking about how I could make this favorite family treat into a carnivore creation, I had to think about what elements I could use since there would be a lack of flour. I stood in front of my fridge, staring into a very clean and neatly organized appliance. As the coolness of the icebox hit my face, my eyes drifted upon a Costco sized tube of cottage cheese – that was it! I quickly whipped up a recipe in my head, baked it, and my family devoured the entire cast iron pan full of Dutch baby goodness within minutes.

What You Will Need to Make Carnivore Double Dutch Baby:

Cream Cheese
Cottage Cheese
Pastured Eggs
Butter (for greasing pan)
Pink Himalayan Sea Salt (optional)
Optional: Vanilla extract, Double Dutch kief, monk fruit sugar, and maple/keto syrup (to make the transition to carnivore easier).

Equipment:

9″ Cast Iron Pan
Vitamix Blender

Substitutions:

Powdered monk fruit sugar instead of maple/keto syrup if you are transitioning off any diet onto Carnivore.

Carnivore Dutch Baby

Recipe by Jessica CatalanoCourse: Breakfast, CarnivoreCuisine: CarnivoreDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

127

kcal

Resting time

minutes

Total time

minutes

The classic Dutch baby, elevated to the carnivore lifestyle with just with 3 simple ingredients.

Ingredients

1 Cup Cream Cheese
1 Cup Cottage Cheese
8 Pastured Eggs
Butter (to grease pan)
Optional Ingredients
Pinch Himalayan Sea Salt (Optional)
1/4 Cup Powdered Monk Fruit (Optional)
1 Teaspoon Vanilla Bean Extract (Optional)
Maple or Keto Syrup or Powdered Monk Fruit Sugar (optional topping)

Directions

In a Vitamix, add the cream cheese, cottage cheese, and eggs. You can also add the optional sea salt, vanilla extract, and monk fruit sugar. Blend on high until fully combined.
Preheat your oven to 400 degrees. Grease a 9″ cast iron skillet with butter and put into the oven as it preheats. If your oven preheats slowly, put the pan in at 400 degrees and keep a watchful eye on the butter. You do not want the butter to over brown or burn. When the butter starts foaming white and the pan is hot, it is ready.
Once preheated, pull the pan from the oven and then pour the batter into the hot pan.
Put the skillet back into the oven on the top rack and bake for 25 minutes for a custard like setting. Bake for 35-40 minutes for a souffle like setting.
Pull from the oven, and let it cool for 5 minutes. The Dutch baby will deflate slightly, which is what traditional Dutch babies do as well!
Serve with melted butter, powdered monk fruit sugar, maple syrup, or keto maple syrup if desired.

Notes

FAQs

What is the best monk fruit sugar or keto maple syrup to use?
Lakanto monk fruit sugar and Lakanto maple syrup I feel are the best texture, taste, and mouthfeel when it comes to carb friendly sweeteners.

How to Store Double Dutch Baby
It is recommended to slice the Dutch baby into servings when cool and then store in a glass container in the fridge. Freezing is not recommended.

How Long Does It Last?
The slices of Dutch baby will last up to 4 days in the fridge by itself for maximum freshness!