Preheat oven to 400.
In a small oven-proof skillet over low heat, melt the butter or coconut oil.
Combine the eggs + all of the rest of the ingredients in a bowl, + whisk together until combined.
When your butter/oil is bubbling a bit in the pan, pour in the batter.
Cook over medium heat for 1-2 minutes, to cook the bottom portion of the breakfast cake.
Transfer the skillet to the oven, + bake until the top is golden + puffed up. Don't expect it to puff as dramatically as a traditional Dutch Baby, because the almond flour + high volume eggs will make it more dense. The main thing to look for is the golden top.
Release the Dutch baby onto a plate (using a spatula) + serve with butter + jam or apple sauce.