Easy Blueberry Lemon Dutch Baby (Low Carb + Gluten Free)

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I cannot say enough about this recipe, its beyond simple to make, healthy and a feel good brunch that comes together in minutes! You can use any fruit you like in this recipe like strawberry, peaches or blackberries.

This recipe is amazing for meal prep! I make this for the week and just warm up the leftovers in a pan or in my mini oven. Don’t forget to serve with some powdered sugar or maple syrup on top with extra berries! If you like this, you will love my Apple Cinnamon Dutch Baby Recipe!

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Blueberry Lemon Dutch Baby

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4.93 from 13 votes

Servings: 6

Prep Time: 5 minutes mins

Cook Time: 15 minutes mins

Total Time: 20 minutes mins

Ingredients 

• 4 eggs
• 1/2 cup milk of choice
• 2 tbs maple syrup or honey
• 1 tbs olive oil
• 1 lemon, zested
• 1 tsp vanilla extract
• 1/4 tsp salt
• 3/4 cup almond flour
• 1 tbs butter
• 1 cup blueberries

Powdered Sugar, Honey or Maple Syrup to serve

Instructions

• Preheat oven to 450℉.
• In a large bowl, whisk together the eggs, milk, maple syrup, olive oil, lemon zest and vanilla WELL. Add in the salt and almond flour and mix to combine.
• In a medium oven safe skillet, melt your butter. And then drop in your blueberries. Once the pan is hot, pour in the batter. Transfer the pan to your oven and bake for 16-18 minutes. Let it set on the counter for 5-10 minutes then slice and serve. Sprinkle with powdered sugar, maple syrup or honey and serve!

Notes

Make this Dairy free by using a dairy free milk.

Make this even lower carb by using a Zero Sugar Maple Syrup.

 

Nutrition

Calories: 205kcal | Carbohydrates: 12g | Protein: 8g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 117mg | Sodium: 162mg | Potassium: 107mg | Fiber: 2g | Sugar: 8g | Vitamin A: 263IU | Vitamin C: 2mg | Calcium: 80mg | Iron: 1mg

Author: Stella Drivas