This keto pumpkin spice Dutch baby is the best fall brunch recipe you’ll make all season! It’s so soft and slightly sweet.
What Is A Dutch Baby
Have you ever had a light and crispy Yorkshire pudding? A Dutch baby is really similar to that.
It goes by a lot of different names. You might have heard it called a German pancake, a Bismarck, a Dutch puff, a Hooligan, or a Hootenanny.
Basically, it’s a fluffy pastry baked in a skillet in the oven instead of being fried on the stovetop. Then, people either top it with powdered sugar, fresh berries, or both!
Traditional Dutch babies are made with just milk, eggs, and a bit of flour to give them structure. As they bake in the oven, they get all fluffy and crispy.
So, I set out to create a low-carb Dutch baby. The texture of my Dutch baby is a bit different than that of a traditional one, but the flavor is very similar.
In fact, I think this pumpkin spice version has a flavor that stands out as sweeter with a touch of spice.
Keto Dutch Baby
My keto Dutch baby recipe makes about 6 slices, and each slice has 3 grams net carbs. So, feel free to indulge and enjoy more than one slice.
The sweet pumpkin flavor is so good that you’ll definitely want to eat seconds. And just like a traditional Dutch baby, this is baked in the oven in a cast iron skillet.
If you don’t have a cast iron skillet, let this be your sign to get one! It makes the entire process so much easier.
The secret to getting the best texture is to preheat the skillet first. You need to get it really hot!
Then, add the batter and bake it in the hot skillet. If you do it this way, it will get perfectly crispy.
Pumpkin Spice Dutch Baby
Even though I called this a Pumpkin Spice Dutch Baby, it’s made with more than just the spices. I added real pumpkin puree. The pumpkin sweetens the Dutch baby and adds moisture to it, too.
When you’re buying pumpkin puree, make sure that you buy real pumpkin puree, not pumpkin pie filling. They are sold in the same section of the store, so it’s easy to get them confused.
Pumpkin pie filling has spices and sugar added to it – which could kick you out of ketosis.
What To Eat With A Dutch Baby
This is such a beautiful recipe that you’ll want to show it off! Serve it at a fall brunch, with a Keto Blueberry Coconut Smoothie on the side. It will also taste delicious with either a Keto Sausage and Zucchini Breakfast Hash or an easy Keto Breakfast Skillet.
For the pumpkin-lovers, make some keto cottage cheese pumpkin pancakes! You can also make the Dutch Baby ahead of time and eat them on the go with some of your favorite portable breakfast faves.
I love eating either Keto Breakfast Roll Ups or Keto Cottage Cheese Egg Muffins for busy mornings.
How To Store A Dutch Baby
Store leftover pieces of your Dutch Baby in an airtight container. Keep them refrigerated and eat them within three days.
Can you freeze a Dutch baby? Yes, you can. Store it in an airtight freezer-safe food storage bag.
Keep it in the freezer for up to six months.
Keto Pumpkin Spice Dutch Baby Recipe
Here’s the list of the ingredients and steps that you’ll need to make this keto pumpkin spice Dutch baby recipe. Exact measurements and instructions are located in the printable recipe card at the bottom of this post.
Prep Time: 10 minutes
Cook Time: 15-20 minutes
Servings: 6
Net Carbs: 3 net carbs per serving
Ingredients
- Almond Flour
- Eggs
- Baking Powder
- Cream Cheese
- Vanilla
- Pumpkin Pie Spice
- Pumpkin Puree
- Swerve Confectioner’s Sugar Substitute
- Butter
Directions
Preheat the oven to 450 degrees, and put a small black cast iron skillet into it.
Blend together the almond flour, eggs, baking powder, cream cheese, vanilla, pumpkin puree, pumpkin pie spice and Swerve until smooth.
Reduce the oven temperature to 350 degrees, and remove the skillet from the oven.
Place the butter into the skillet, and swirl it around as it melts.
Pour the batter into the skillet.
Bake for 15-20 minutes, or until cooked through completely.
Dust with powdered Swerve before serving.
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Keto Pumpkin Spice Dutch Baby
This keto pumpkin spice dutch baby is the best fall brunch recipe you'll make all season! It's so soft and slightly sweet.
Ingredients
- 1 cup Almond Flour
- 3 large Eggs
- 1 tsp Baking Powder
- 2 ounces Cream Cheese softened
- 1 tsp Vanilla
- 1 tsp Pumpkin Pie Spice
- 2 tbsp Pumpkin Puree
- 3 tbsp Swerve Confectioner's Sugar Substitute plus more for garnish
- 2 tbsp Butter softened
Instructions
-
Preheat the oven to 450 degrees, and put a small black cast iron skillet into it.
-
Blend together the almond flour, eggs, baking powder, cream cheese, vanilla, pumpkin puree, pumpkin pie spice and Swerve until smooth.
-
Reduce the oven temperature to 350 degrees, and remove the skillet from the oven.
-
Place the butter into the skillet, and swirl it around as it melts.
-
Pour the batter into the skillet.
-
Bake for 15-20 minutes, or until cooked through completely.
-
Dust with powdered Swerve before serving.
Recipe Notes
Keto Pumpkin Recipes
If you enjoyed this keto pumpkin spice Dutch baby recipe, here are some more delicious recipes you can make with pumpkin puree. All of them are low-carb and keto-friendly.
