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Keto Pumpkin Dutch Baby

Ingredients

  • 3 large eggs
  • 1/2 cup almond flour
  • 1/4 cup pumpkin puree (unsweetened)
  • 1/4 cup heavy cream
  • 2 tablespoons erythritol (or your preferred keto sweetener)
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons butter
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Free Keto Meal Plan : KETO DIET PLAN FOR BEGINNERS STEP BY STEP GUIDE

Instructions

  1. Preheat the Oven: Preheat your oven to 425°F (220°C).
  2. Blend Ingredients: In a mixing bowl, whisk together the eggs, almond flour, pumpkin puree, heavy cream, erythritol, vanilla extract, pumpkin pie spice, baking powder, and salt until smooth.
  3. Melt the Butter: In a cast-iron skillet (or oven-safe skillet), melt the butter over medium heat. Make sure to coat the sides of the skillet as well.
  4. Pour the Batter: Once the butter is melted and bubbling, pour the pumpkin batter into the skillet.
  5. Bake: Transfer the skillet to the preheated oven and bake for about 20 minutes, or until the Dutch baby is puffed and golden brown.
  6. Serve: Remove from the oven and let it cool slightly. Serve warm, and feel free to top it with a dollop of whipped cream or a sprinkle of additional pumpkin pie spice if desired.

Tips

  • Storage: Store any leftovers in the fridge for up to 3 days. Reheat in the oven or microwave.
  • Serving Size: This recipe serves about 2-4 people, depending on how hungry everyone is!

Enjoy your fluffy, keto-friendly pumpkin treat!

Free Keto Meal Plan : KETO DIET PLAN FOR BEGINNERS STEP BY STEP GUIDE

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