Keto Pumpkin Dutch Baby

The Keto Pumpkin Dutch Baby is very rich in flavors. You can eat them to resolve your hunger problems. They contain 2 net carb per serving two slices, which is good for us. They are also ketogenic because the pumpkin is a keto ingredient. Their taste is very fluffy and creamy. We top or drizzle cream at the time of serving, which gives the good taste.

Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS

Tips:

Top the cream at the time of serving; it gives you the best taste combo.
Use the puree of fresh pumpkin for a good taste.
Add milk to make the Dutch milky in taste.

Equipment’s:

Iron skillet
Bowl
Spoon or cups for measuring
Functional oven

Ingredients:

Two tablespoons of butter
2 tablespoons of maple extract
1/3 cup of almond flour
Pinch of salt
3 tablespoons of water
½ cup of pumpkin puree
3 to 4 large eggs
1/3 cup of granulated sweetener
1 tablespoon of coconut flour
½ tablespoon of vanilla essence
One teaspoon of baking powder
One tablespoon of pumpkin spice
3 ounces of cream cheese (softened)
2 cups of heavy cream

Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS

Notes on ingredients:

Flour:
Add both the flour of almond and coconut for a good taste.
Eggs: Take the eggs which are at room temperature for a good texture.
Pumpkin spice:
You can increase or decrease the estimated amount of the pumpkin spices for the good taste.
Pumpkin puree:
Peel the pumpkin and make the pure puree to add to our recipe.

The reason why you love this pumpkin Dutch baby:

Easy to make
Buttery in taste
Having low carbs
Soft and creamy in taste
Best for breakfast

Variations on ingredients:

You can also use any sweetener for this recipe.

Instructions:

First, switch on your oven.
Lead the nozzle to become at 300 F temperatures.
Grab the iron skillet to bake the pumpkin Dutch.
Add the melted butter into the skillet.
Set them aside.
Grab a bowl.
Add all dry ingredients like.
Add a pinch of salt, pumpkin spice, flour of almond, sweetener, and coconut flour.
Mix them to combine well.
Add wet ingredients.
Like, add the maple syrup, pumpkin puree, water, and eggs.
Mix the well.
Now locate or transfer it to the iron skillet.
Locate the skillet into the oven.
Bake the pumpkin Dutch for fourteen to seventeen minutes.
After the estimated time take your pumpkin Dutch out from the oven.
Chill it.
Now for the drizzling:
Grab a blender. Add the heavy cream, vanilla essence, and the cheese cream.
Blend them and make a fluffy or smooth texture.
Transfer the mixture to the plastic bag.
Drizzle it in the top of pumpkin Dutch.
Cut into slices.
Serve it!

Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS

Storage information:

In fridge:
You can use the fridge to store this pumpkin recipe for 1 to 2 days easily in a tight box.
To freezer:
The freezing option is not recommended for this pumpkin Dutch.

Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS

Frequently asked questions:

Tell me the estimated amount of carbs for this pumpkin Dutch?
This pumpkin Dutch has 2 net carbs in one to three slices, which is why are keto friendly.
Can we add the oregano to this Dutch recipe?
Yes, you can add it for more flavors.