Recipe

Pumpkin Spice Season is HERE! My new Pumpkin Spice Dutch Baby

pumpkin spice dutch baby

Even before the first leaves begin to think of letting go and drifting to the ground here in North Carolina, the season of Pumpkin Spice Everything begins!  As I type this, it’s over 90 degrees and a storm is threatening the skies.  Nonetheless, we must herald in the season!

When I compiled a collection of all of my Pumpkin Spice recipes, I came up with nine.  Nine?  That’s not an even number, so just to tidy up the list, I decided to share my Pumpkin Spice Dutch baby recipe.  The original sweet Dutch Baby and the Savory with Mushrooms, Gruyere, and Bacon were published in my book Keto Living Day by Day.  I also shared the sweet version here on my blog.  These are two of the most popular recipes in the book, so I ‘m certain that this Pumpkin Spice version will also be a hit!

Keto Pumpkin Spice Dutch Baby

Kristie Sullivan
Please use copy from earlier blog post.
No ratings yet
Prep Time 6 mins
Cook Time 12 mins
Course Breakfast
Cuisine American
Servings 6
Calories 198 kcal

Ingredients
  

Batter

  • ½ cup heavy cream room temperature
  • 4 large eggs room temperature
  • 2 ounces cream cheese ¼ cup, softened
  • 1/4 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon maple extract
  • ¼ cup granulated sweetener
  • 2 tablespoons unflavored whey protein isolate
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • 3 tablespoons unsalted butter for the pan

Toppings (optional)

  • Ground cinnamon for dusting
  • Powdered sweetener for dusting
  • freshly whipped cream

Instructions
 

  • Preheat the oven to 400°F.
  • Place the ingredients for the batter in a blender and blend until creamy and foamy, about 1 minute.
  • Put the butter in a 9-inch oven-safe skillet or baking dish and place the pan in the oven. As soon as the butter begins to sizzle and brown, remove the pan from the oven. Make sure that the butter is evenly distributed throughout the pan.
  • Pour the batter into the center of the hot skillet so that the batter runs to the edges and some of the butter is pushed onto the top of the batter. Bake for 15 to 20 minutes, until the Dutch baby is puffy and dark brown. The center should be just set. The Dutch baby is likely to rise in a lopsided fashion and will deflate somewhat as it cools.
  • Serve hot from the oven, topped with a of cinnamon, freshly whipped cream, or powdered sweetener, if desired. Leftovers can be eaten cold.

Nutrition

Nutrition Facts
Keto Pumpkin Spice Dutch Baby
Amount per Serving
Calories
198
% Daily Value*
Fat
 
16.2
g
25
%
Carbohydrates
 
1.6
g
1
%
Fiber
 
0.2
g
1
%
Protein
 
7.3
g
15
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword dutch baby, keto breakfast, keto dutch baby
Tried this recipe?Let us know how it was!

16 replies »

  1. Love Dutch Babies! So glad to find a Keto version. My question is, do you use a “Ceylon Cinnamon?” I understand it is less processed.

  2. What do you use for pumpkin puree? Tinned stuff or do you make your own? Pumpkin is only available in the UK for halloween, and it’s hard to get the tinned one!

    • I can generally find Libby’s throughout the year. Just look for pumpkin puree and not the sweetened pie filling. You should be able to find it soon, so stock up! 🙂

  3. Oh my Goodness! This is so good! I forgot the salt but had to use salted butter since that’s all I have and it tastes delicious!

  4. I made this today because I was so curious as to how this would taste. It was good! It does taste like a custard. I should have made a batch of heavy whipping cream to put on top with some berries. Thank you Kristie for all the work you do to make yummy recipes for us. 🙂

  5. My house smells so good this morning! This pumpkin Dutch baby is better than the original, I think. I love them both!

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