Keto Pumpkin Dutch Baby

5 from 3 votes

A Pumpkin Dutch Baby is a skillet recipe that works for breakfast or dessert. Topped with sugar free powdered monk fruit, chocolate chips, and syrup, it's a treat your keto family and friends will love!

Course Breakfast & Brunch

Cuisine German

Keyword Keto Pumpkin Dutch Baby, Keto Pumpkin Recipes

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 158kcal

Author Shelby Law Ruttan

Equipment

Cast Iron Skillet

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.

Video

Nutrition