With fall on its way I was craving something pumpkin, but every keto pumpkin recipe I found either wasn't sweet enough or wasn't very keto at all. So I went back to my own kitchen and came up with this Keto Pumpkin Dutch Baby Pancake instead.
It's a big, puffy skillet pancake loaded with pumpkin and spice, then topped with a dusting of sugar free powdered monk fruit, chopped pecans, and a few sugar free chocolate chips. Twenty five minutes start to finish and it feeds the whole table.
What you'll find in this post:
- The key ingredients that make this Dutch baby keto and why each one is there.
- Dairy free and Paleo swaps, plus how to make it without sugar free sweetener.
- Tips for getting a good puff and keeping it from falling.
- How to store and reheat leftovers (and why I don't recommend freezing this one).
Why You'll Love This Recipe
- Ready in 25 minutes, and the oven does most of the work while you whisk everything else together.
- One skillet does it all - no separate stovetop and oven step, no extra bowls to wash.
- Sugar free from the batter to the toppings, but it still eats like a treat.
Key Ingredients
- Pumpkin puree - use pure pumpkin, not pumpkin pie filling, for the classic flavor and moisture in the batter.
- Almond flour and coconut flour - together they give the pancake structure without wheat flour; coconut flour also soaks up the extra moisture from the pumpkin.
- Golden monk fruit sweetener - sweetens the batter and topping without spiking blood sugar. I like the golden version here because it has more of a brown sugar flavor that pairs well with pumpkin spice.
- Maple extract - gives you maple flavor without the extra carbs and liquid that actual maple syrup would add.
- Butter - melted in the hot skillet before the batter goes in, this is what gives the dutch baby its crisp, golden edges.
Substitutions
- Butter - coconut oil for dairy free or ghee for Paleo. Avocado oil works too if you don't like coconut oil.
- Sugar free sweetener - regular maple syrup - just skip the 2 tablespoons of water.
- Pecans - walnuts, macadamia nuts, or leave out entirely for a nut allergy.
Top Tips
- Make sure your cast iron skillet is fully preheated in the oven before the batter goes in - that hot surface is what gives you the initial puff.
- Resist the urge to open the oven door while it bakes. Dutch babies rise from trapped steam and egg structure, and a blast of cool air can cause it to fall before it's done.
- Use canned pumpkin puree, not pumpkin pie filling - pie filling already has sugar and spices added, which throws off both the carb count and the flavor.
Variations
Keto Pumpkin Dutch Baby with Salted Caramel - use sugar free salted caramel syrup or topping in place of the sugar free maple syrup.
Keto Gingerbread Dutch Baby - use 2 tablespoons of molasses in place of the water and substitute 1 teaspoon cinnamon, ½ teaspoon ground ginger and ⅛ teaspoon each of nutmeg, allspice, and cloves.
Savory Keto Pumpkin Dutch Baby - eliminate the sugar and chocolate chips - stir in ½ cup shredded cheddar cheese, 2 tablespoon finely chopped fresh sage, along with a pinch of garlic powder, salt, and pepper. Serve with garnish of crispy sage leaves that have been fried in butter and drizzle dutch baby with extra butter from the fried sage.
Serving Suggestions
This dutch baby isn't just for breakfast. Cut it into wedges for an afternoon snack with a cup of pumpkin spice coffee, or serve it as an easy after-dinner dessert when you have guests over - nobody has to know it's sugar free unless you tell them!
Storage and Reheating
Leftovers keep in the fridge for up to 3 days. Reheat in the microwave until warmed through.
Frequently Asked Questions
I don't recommend it. This one is best made fresh - freezing and reheating will deflate it and change the texture.
The most common culprits are a skillet that wasn't hot enough when the batter went in, or opening the oven door partway through baking. Keep the skillet preheating right up until you pour the batter, and leave the oven door shut for the full 20 minutes.
Each serving has 5g total carbs and 2g fiber, which works out to 3g net carbs.
Related Recipes
If you love this one, here are a few more pumpkin recipes to try:
Did you make this Keto Pumpkin Dutch Baby? I'd love to hear how it turned out. Leave a comment and rating below, and if you snap a photo, tag me on Instagram @grumpyshoneybunch so I can see it!
📖 Recipe
Keto Pumpkin Dutch Baby
Equipment
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Ingredients
For the Batter
- 1 tablespoon butter or coconut oil
- 4 large eggs
- ½ teaspoon vanilla extract
- 1 teaspoon maple extract
- ¼ cup pumpkin puree
- 2 tablespoon water
- ¼ cup almond flour
- 2 tablespoon coconut flour
- ⅓ cup golden monkfruit sweetener
for the topping
- 1 tablespoon chopped roasted pecans optional
- 1 teaspoon sugar free chocolate chips optional
- 1 tablespoon sugar free maple syrup optional
- 1 tablespoon powdered monk fruit sweetener optional
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Place 1 tablespoon butter in cast iron skillet and place in preheated oven.
- In a medium sized mixing bowl, whisk together eggs, vanilla extract, maple extract, water, and pumpkin puree.
- In another mixing bowl, whisk together almond flour, coconut flour and golden monk fruit sweetener.
- Add the egg mixture to the flour mixture, mixing with a wooden spoon until all dry ingredients are incorporated into the batter.
- Remove cast iron skillet from oven. Swirl to coat with the melted butter and pour the batter into the skillet.
- Immediately return the cast iron skillet to the oven and bake for 20 minutes.
- Sprinkle Dutch Baby with toppings as desired.
Gwynn Galvin says
Thanks so much for including my Homemade Pumpkin Spice recipe in your post. I love everything pumpkin and your Pumpkin Dutch Baby Pancake looks like it will be my new favorite breakfast (and dessert too!). Can't wait to try it!
Shelby Law Ruttan says
Thanks Gwen! Its great to have a spice mix recipe hanging around like that, happy you had a recipe I could share!