KETO PUMPKIN DUTCH BABY PANCAKE - BEAUTY AND THE FOODIE

Keto Pumpkin Dutch Baby Pancake - Beauty and the Foodie image

Provided by @MakeItYours

Number Of Ingredients 12

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2 eggs
¼ cup heavy whipping cream (or coconut cream for paleo)
½ cup almond flour
½ tsp vanilla extract
3 tbsp low carb powdered confectioners sweetener, (like Swerve, or coconut sugar for paleo)
¼ tsp salt
½ tsp pumpkin spice blend
¼ tsp cinnamon
¼ tsp fresh squeezed lemon juice
2 tbsp pumpkin puree
2 tbsp butter (for skillet)
2 tbsp butter melted (for pancake)

Steps:

Preheat oven to 425 °F (220 °C). Place 2 tbsp butter into an 8 inch cast iron skillet and place in preheating oven to melt the butter. Remove skillet once the butter melt swirl around skillet to coat in butter.
Add all remaining ingredients to a blender or processor and blend until smooth and combined.
Pour batter into buttered skillet and bake for 12 to 14 minutes until puffed up and starting to brown *keep the oven door closed during baking so the pancake can puff up.
Remove from oven (pancake will deflate a bit & that is normal), slice into four sections and serve.
Can add a pat of butter, a sprinkle of low carb confectioners sweetener and a drizzle of low carb maple syrup.