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.