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This chocolate paleo dutch baby is easy to whip up in just one bowl, and is perfect for when you want a decadent grain-free breakfast or brunch.
My classic paleo dutch baby has been one of my most popular recipes for several years now, and it’s definitely the one I make the most frequently. Ben and I have been big fans for a long time and now Madeline loves it, too. I decided it was high time to play around with some other versions, starting with this chocolate paleo dutch baby.
In case you haven’t made my other recipe or are new to dutch babies altogether, let me tell you what they are: they’re delicious and easy oven pancakes that puff up around the edges and have an amazing custardy texture. If you’re thinking they sound way easier to make than regular pancakes, you’re right–no standing at the stove flipping or adjusting the knobs to keep the temperature just right. The batter comes together quickly in one bowl, too!
This recipe is very similar to my original paleo dutch baby, but cocoa powder replaces most of the starch and we’re adding chocolate chips. The only other change I’ve made is increasing the scale of the recipe–a few years ago I was often making early morning breakfasts before work just for myself, and now I’m almost always cooking for the three of us. This bigger batch is ideal for a family of 3-4 or two very hungry adults. You can also stash any leftover dutch baby in the fridge for a couple days and reheat in the microwave or oven (or just enjoy it cold!).
For a special weekend breakfast, I like to top this dutch baby with whipped cream or whipped coconut cream. Fresh berries are a nice touch, too. If I’m in a rush I just enjoy it with butter and maple syrup. It’s great plain as well! I serve it to Madeline without any toppings and she gobbles it right up.
Of course, if you put whipped cream on the dutch baby while it’s still hot, some of the whipped cream will melt. I don’t mind this, actually! It forms a delicious vanilla sauce that tastes like melted ice cream. To keep your whipped cream fluffy, just let the dutch baby cool a bit longer and/or serve your whipped cream on the side instead of on top.
I’m thinking this would be great for a Thanksgiving or Black Friday breakfast! You can even get away with serving it as dessert–and it’s much higher in protein and lower in sugar than your typical treat. When are you planning to try it??
Looking for more paleo breakfasts? Here are a few great options:
- Paleo Dutch Baby (for when you’ve run out of chocolate!)
- Plantain Chip Migas
- Whole30 Breakfast Nachos
- Paleo Pumpkin Pancakes
- Spiralized Sweet Potato & Egg Nests from Well and Tasty
- Paleo Breakfast Cookies from Gluten-Free on a Shoestring
Chocolate Paleo Dutch Baby
This chocolate paleo dutch baby is easy to whip up in one bowl, and is perfect for when you want a decadent grain-free breakfast or brunch.
Ingredients
- 3 tablespoons butter*
- 3/4 cup lightly packed almond flour
- 1/4 cup cocoa powder (I like black cocoa or Dutch-processed for this recipe)
- 2 tablespoons tapioca flour*
- 3 tablespoons coconut sugar*
- 1/2 teaspoon sea salt
- 6 large eggs
- 1 cup plus 2 tablespoons almond milk*
- 1 teaspoon vanilla extract
- 3/4 cup bittersweet chocolate chips, divided
- Whipped cream, whipped coconut cream, fruit, and/or maple syrup, for serving*
Instructions
- Place a large (10-12 inch) cast iron or other ovenproof skillet in the oven and set the temperature to 425°F. The oven and pan will heat up together while you make the batter.
- In a large bowl, whisk together the almond flour, cocoa powder, tapioca flour, coconut sugar, and sea salt.
- Add the eggs, milk, and vanilla and whisk for about a minute, until smooth and a little frothy.
- Carefully remove the skillet from the oven, add the butter, and return the pan to the oven for 1-2 minutes to melt the butter (it may brown, which is just fine).
- Pour the batter into the hot buttered skillet and sprinkle about half of the chocolate chips over the top.
- Bake for 10 minutes, sprinkle on the rest of the chocolate chips, and continue to bake for 5-10 more minutes (15-20 total), or until the pancake is puffed around the edges and set in the middle.
- Slice into 8 wedges. Serve hot with desired toppings.
Notes
*I have tested the following substitutions, which work well in this recipe:
- Butter: ghee can be used instead.
- Tapioca flour: arrowroot flour can be used instead.
- Coconut sugar: you can substitute any granulated sugar. You can also substitute a liquid sweetener like honey or maple syrup, but make sure to add it in step 3 with the wet ingredients.
- Almond milk: whole milk also works well if you eat dairy. Coconut milk is too thick but other plant-based milks like oat or hemp should be fine.
- Chocolate chips: you can also use chopped dark chocolate. Try Enjoy Life chips or chunks for allergen free or Hu Kitchen gems for refined sugar free.
To make an appropriate amount of whipped cream to serve with this chocolate paleo dutch baby, whip 1 cup heavy cream with 2-3 teaspoons maple syrup and 1/4 teaspoon vanilla.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 633Total Fat: 43gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 304mgSodium: 486mgCarbohydrates: 44gFiber: 9gSugar: 21gProtein: 19g
The nutrition label provided is an estimate for informational purposes only and may not be accurate. I am not a nutritionist or medical professional.
This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.
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