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.
Servings 6 servings
Calories 285kcal
Equipment
- Mixing Bowl
- Cast Iron Skillet
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.
Notes
Calories: 285 Net Carbs: 3 Net Carbs Per Serving
The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.