Low Carb Dutch Baby
⏱ Prep: 10 min🍳 Cook: 20 min✅ Ready: 30 min
101
Calories
6.2g
Net Carbs
3.3g
Protein
6.7g
Fat
⏱ Prep: 10 min🔥 Cook: 20 min⏰ Ready: 30 min
How to Make It
Step 1
Preheat an oven to 425 F. Add butter to a 9” ovenproof skillet. Place it in the oven until the butter is melted. Taking care the butter does not burn.
Step 2
Whisk the eggs, Swerve, flour, kosher salt and milk together.
Step 3
Pour into the skillet and bake for 13 minutes until the dough is nicely puffed and coming up the sides. Turn the oven down to 300 F and cook for an additional 7-10 minutes until the dutch baby is cooked through.
Step 4
Serve immediately from the oven as the Dutch baby will deflate. Top with raspberries and a dusting of Swerve confectioner’s sugar using a sifter.
Ingredients
- Butter – 3 tablespoon
- Raw Egg – 3 large
- The Ultimate Icing Sugar Replacement by Swerve – 1 tablespoon
- Wheat flour – 0.5 cup
- Coarse Kosher Salt by Morton – ⅛ tsp
- Original Coconut Milk Unsweetened by Silk – ½ cup
- Raspberries – ¼ cup