Keto friendly Huckleberry Dutch Baby

So we found the place.  You know what I’m talking about.  Our family Huckleberry picking spot!  The kind we will visit every summer.  Go way up a mountain, down a deserted, overgrown road and voila! There it is.  A secret we’ll only share with friends who come pick with us.  🙂  We picked more this year than ever before as a family.  I guess we are growing up!  Of course, we made pancakes, but my husband asked for a huckleberry version of what we call Toad-in-Hole, or Puff Pancake.  We make it in a cast iron skillet and it gets all puffy and yummy.  Only this season we are following a Keto diet.  I don’t count macros very well.  I just use Keto friendly ingredients.  It was yummy.  It felt like summertime.

Almond Flour Huckleberry Pancake


  • 2/3 cup fine blanched almond flour (Nature’s Eats Almond Flour)
  • 2 tablespoon coconut flour
  • 6 extra large eggs
  • 2 teaspoon baking powder
  • 8 oz.  cream cheese
  • 3/4 cup almond milk
  • 2 tablespoon erythritol (Erythritol Granules)
  • 2 tablespoons butter
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1/2 cup to 3/4 cup Huckleberries!
  • Chopped Almonds or Pecans optional


  1. Preheat oven to 400 degrees F.
  2. Mix all dry ingredients together in a blender, making sure baking powder is thoroughly mixed.
  3. Melt butter in cast iron skillet in oven until butter is bubbly.
  4. Pour mixture into a pan and sprinkle berries over mixture.
  5. Bake 18 to 23 minutes until the center is springy and a knife comes out clean when inserted in the middle.
  6. Serve immediately with cream or whipped cream.