Low Carb Pumpkin Spice Dutch Baby - Grain Free
- 5 eggs
- 3/4 cup milk
- 3/4 cup cooked, pureed pumpkin (fresh is best but canned will work)
- 3/4 cup almond flour
- 1/2 tsp cinnamon powder
- 1/4 tsp ginger powder
- 1/8 tsp clove powder
- 1/2 tsp vanilla extract
- 1/2 tsp celtic sea salt
- 3 TBS grass fed butter or ghee
- Topping: a big handful of SF chocolate chips
- OPTIONAL: REAL maple syrup, warm fruit, or whipped cream
Preparation time 10mins
Cooking time 26mins
Adapted from savorylotus.com
Preheat oven to 450′F and place skillet into oven.
Combine milk and eggs in a large bowl and whisk vigorously. Add pumpkin puree, almond flour, salt, and spices. Mix well to thoroughly combine.
Remove skillet from oven. Drop in ghee or butter and return to oven for 2-3 minutes, until completely melted.
Remove skillet from oven and pour pumpkin spiced batter into skillet. Do not stir. The butter/ghee will pool on top of the batter. Place back in oven.
Bake for 16-20 minutes, until turning golden brown and slightly crispy at edges. Throw a handful of chocolate chips on top and serve warm. Enjoy!