Step 1

Recipe Steps

steps 4

25 min

Step 1

Preheat your oven to 425F/210C. Add 1 tbsp of butter to each mini skillet and place it in the oven until the butter is melted. Set the skillets aside.

Step 2

To a food processor, add the eggs, heavy cream, almond flour, vanilla extract, sweetener, salt, pumpkin spice, cinnamon, and pumpkin puree. Process until smooth.

Step 3

Divide the batter into the buttered skillets. Bake for 12 to 14 minutes until puffed up. Remove from oven and set aside.

Step 4

Slice each Dutch Baby into 2 slices. Serve each with extra butter and sugar-free pancake syrup, if desired. Enjoy!

Step 2

Recipe Steps

steps 4

25 min

Step 1

Preheat your oven to 425F/210C. Add 1 tbsp of butter to each mini skillet and place it in the oven until the butter is melted. Set the skillets aside.

Step 2

To a food processor, add the eggs, heavy cream, almond flour, vanilla extract, sweetener, salt, pumpkin spice, cinnamon, and pumpkin puree. Process until smooth.

Step 3

Divide the batter into the buttered skillets. Bake for 12 to 14 minutes until puffed up. Remove from oven and set aside.

Step 4

Slice each Dutch Baby into 2 slices. Serve each with extra butter and sugar-free pancake syrup, if desired. Enjoy!

Step 3

Recipe Steps

steps 4

25 min

Step 4

Recipe Steps

Step 5

Recipe Steps

Step 6

steps 4

25 min

Step 7

Step 1

Preheat your oven to 425F/210C. Add 1 tbsp of butter to each mini skillet and place it in the oven until the butter is melted. Set the skillets aside.

Step 8

Step 1

Preheat your oven to 425F/210C. Add 1 tbsp of butter to each mini skillet and place it in the oven until the butter is melted. Set the skillets aside.

Step 9

Preheat your oven to 425F/210C. Add 1 tbsp of butter to each mini skillet and place it in the oven until the butter is melted. Set the skillets aside.

Step 10

Preheat your oven to 425F/210C. Add 1 tbsp of butter to each mini skillet and place it in the oven until the butter is melted. Set the skillets aside.

Step 11

Step 2

To a food processor, add the eggs, heavy cream, almond flour, vanilla extract, sweetener, salt, pumpkin spice, cinnamon, and pumpkin puree. Process until smooth.

Step 12

Step 2

To a food processor, add the eggs, heavy cream, almond flour, vanilla extract, sweetener, salt, pumpkin spice, cinnamon, and pumpkin puree. Process until smooth.

Step 13

To a food processor, add the eggs, heavy cream, almond flour, vanilla extract, sweetener, salt, pumpkin spice, cinnamon, and pumpkin puree. Process until smooth.

Step 14

To a food processor, add the eggs, heavy cream, almond flour, vanilla extract, sweetener, salt, pumpkin spice, cinnamon, and pumpkin puree. Process until smooth.

Step 15

Step 3

Divide the batter into the buttered skillets. Bake for 12 to 14 minutes until puffed up. Remove from oven and set aside.

Step 16

Step 3

Divide the batter into the buttered skillets. Bake for 12 to 14 minutes until puffed up. Remove from oven and set aside.

Step 17

Divide the batter into the buttered skillets. Bake for 12 to 14 minutes until puffed up. Remove from oven and set aside.

Step 18

Divide the batter into the buttered skillets. Bake for 12 to 14 minutes until puffed up. Remove from oven and set aside.

Step 19

Step 4

Slice each Dutch Baby into 2 slices. Serve each with extra butter and sugar-free pancake syrup, if desired. Enjoy!

Step 20

Step 4

Slice each Dutch Baby into 2 slices. Serve each with extra butter and sugar-free pancake syrup, if desired. Enjoy!

Step 21

Slice each Dutch Baby into 2 slices. Serve each with extra butter and sugar-free pancake syrup, if desired. Enjoy!

Step 22

Slice each Dutch Baby into 2 slices. Serve each with extra butter and sugar-free pancake syrup, if desired. Enjoy!