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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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Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C).
- 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.
- 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.
- Pour the Batter: Once the butter is melted and bubbling, pour the pumpkin batter into the skillet.
- Bake: Transfer the skillet to the preheated oven and bake for about 20 minutes, or until the Dutch baby is puffed and golden brown.
- 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