Keto Pumpkin Dutch Baby
A Pumpkin Dutch Baby is a skillet recipe perfect for breakfast or dessert. Topped with sugar free powdered monkfruit, chocolate chips and syrup, it is a treat your keto family and friends will love!
Servings 4
Calories 211kcal
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
- 1 tablespoon sugar free chocolate chips
- 1 tablespoon sugar free maple syrup 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 4 eggs, ½ teaspoon vanilla extract, 1 teaspoon maple extract, 2 tablespoon water, and ¼ cup pumpkin puree.
- In another mixing bowl, whisk together ½ cup almond flour, 2 tablespoon coconut flour and ⅓ cup golden monkfruit 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 1 tablespoon powdered monkfruit sweetener, 1 tablespoon chopped roasted pecans, and 1 tablespoon sugar free chocolate chips. Drizzle with 1 tablespoon sugar free maple syrup if desired.
Video
Nutrition
Calories: 211kcal | Carbohydrates: 9.7g | Protein: 8.64g | Fat: 16.28g | Cholesterol: 230mg | Sodium: 113mg | Fiber: 6.7g
