Place cast iron skilled in oven and set oven to preheat to 425°.
Measure all dry ingredients into a small bowl and mix together. Set aside.
Add eggs to blender and blend for at least 30 seconds. This will incorporate air into the finished batter.
Add the heavy whipping cream, water, vanilla extract, and almond or orange flavoring to the blender. Blend again for at least 30 seconds.
Add the dry ingredients to the blender. Blend until all dry ingredients are incorporated. Scrape down the sides of the blender container if needed.
Place the butter in the hot skillet and place skillet back in the hot oven. Watch closely. The butter should just begin to turn brown, but should not burn.
When butter has melted and just begun to turn brown, pull the oven rack out just enough to be able to pour the batter into the skillet. Make sure the butter is coating the bottom of the skillet evenly.
Pour the batter in the middle of the hot skillet. The butter should rise up the sides and spill over on the top of the batter. Do not stir. Try to disturb the batter as little as possible.
Gently push the oven rack back into place and close the door.
Bake for about 15 minutes. Do not open the oven door while the Dutch Baby is cooking. It will puff up and then fall as it cooks.
Remove from the oven. Transfer the pancake to a cutting board and cut for serving.
Serve topped with your choice of fruit, whipping cream or low carb syrup. Toppings are not included in nutritional information.