Keto Pumpkin Dutch Baby Recipe
This Keto Pumpkin Dutch Baby is a fluffy, keto-friendly pancake with a rich pumpkin flavor and a touch of cinnamon and nutmeg. It’s a perfect breakfast or dessert for the fall season that’s quick to make and low in carbs!
Equipment
- Cast Iron Skillet
- Mixing bowl
- Whisk
- Measuring Cups & Spoons
Ingredients
- 1/2 cup almond flour
- 1/2 cup pumpkin puree
- 3 large eggs
- 1/4 cup heavy cream
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1 tbsp sweetener (optional)
- 1 tbsp butter for greasing
Instructions
- Preheat the oven to 400°F (200°C) and place a 9-inch cast iron skillet inside to heat up.
- Whisk together almond flour, eggs, heavy cream, pumpkin puree, cinnamon, nutmeg, baking powder, vanilla extract, and sweetener until smooth.
- Remove the hot skillet from the oven, add butter, and swirl to coat.
- Pour the batter into the skillet and bake for 18-20 minutes until puffed and golden.
- Let cool slightly before slicing and serving with keto toppings.