Ingredients:
- 3 large eggs (room temperature)
- 1/4 cup pumpkin puree (unsweetened)
- 1/4 cup almond flour
- 2 tbsp coconut flour
- 2 tbsp erythritol or monk fruit sweetener
- 1/2 tsp pumpkin pie spice (or a mix of cinnamon, nutmeg, and ginger)
- 1/4 tsp vanilla extract
- 1/4 tsp baking powder
- 2 tbsp unsalted butter (for the skillet)
- 1/4 cup heavy cream
- Pinch of salt
Topping (Optional):
- Sugar-free whipped cream
- Powdered erythritol for dusting
- Extra cinnamon or nutmeg
Instructions:
- Preheat Oven: Preheat your oven to 425°F (220°C). Place a cast-iron skillet (10-inch works best) in the oven to heat.
- Mix Wet Ingredients: In a mixing bowl, whisk the eggs until frothy. Then, add in the pumpkin puree, heavy cream, and vanilla extract. Mix until smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the almond flour, coconut flour, erythritol, pumpkin pie spice, baking powder, and a pinch of salt.
- Blend Together: Slowly add the dry ingredients into the wet mixture, stirring to combine until you have a smooth batter.
- Heat the Skillet: Once the oven is preheated, carefully remove the skillet and add the butter, allowing it to melt and coat the bottom of the skillet.
- Cook: Pour the batter into the hot skillet, spreading it evenly. Place the skillet back in the oven and bake for about 15–18 minutes, or until the Dutch baby is puffed and golden.
- Serve: Once done, remove from the oven and let it sit for a minute to deflate slightly. Slice and serve with optional sugar-free whipped cream, a dusting of powdered erythritol, or more cinnamon.
Tips:
- Make sure the skillet is very hot when you pour in the batter to get that nice rise.
- You can substitute butter with ghee or coconut oil if you prefer.
