Keto gingerbread spice Dutch baby

Keto gingerbread spice Dutch baby

Every season has its flavor and the holiday season has gingerbread! Earthy, sweet, and warm, the flavor of gingerbread is inviting and cozy. When paired with a Dutch baby, it makes a perfect holiday treat. If you’ve never had a Dutch baby, be prepared to fall in love. Simple and keto!

Keto gingerbread spice Dutch baby

Every season has its flavor and the holiday season has gingerbread! Earthy, sweet, and warm, the flavor of gingerbread is inviting and cozy. When paired with a Dutch baby, it makes a perfect holiday treat. If you’ve never had a Dutch baby, be prepared to fall in love. Simple and keto!
USMetric
6 servingservings

Ingredients

  • ¾ cup 175 ml heavy whipping cream, room temperature
  • 5 5 large egg, room temperaturelarge eggs, room temperature
  • 2 oz. 50 g cream cheese, softened
  • 1 tsp 1 tsp vanilla extract
  • ½ tsp ½ tsp maple extract
  • 13 cup 75 ml powdered erythritol
  • 2 tbsp 2 tbsp (12 g) unflavored whey protein isolate
  • 1 tsp 1 tsp (5 g) baking powder
  • ¼ tsp ¼ tsp salt
  • 1 tsp 1 tsp ground ginger
  • ½ tsp ½ tsp ground cinnamon
  • ¼ tsp ¼ tsp ground cloves
  • 3 tbsp 3 tbsp unsalted butter, for the pan
Toppings
  • ground cinnamon (optional)
  • powdered erythritol, for dusting (optional)
  • heavy whipping cream, freshly whipped (optional)

Instructions

Instructions are for 6 servings. Please modify as needed.

  1. Preheat the oven to 400°F (200°C).
  2. Place all ingredients, except for the butter, in a blender and blend until smooth and creamy. Blend for at least a minute to aerate the mixture. Set aside.
  3. Put the butter in a 10-inch (25 cm) oven-proof skillet and place it in the oven. When the butter begins to sizzle, remove the pan from the oven and pour the batter into the center of the hot skillet.
  4. Bake for 12 to 15 minutes or until the Dutch baby is puffy and browned. The center should be just set. The Dutch baby is likely to rise in a lopsided fashion and will deflate somewhat as it cools.
  5. Serve hot or cold. Garnish with a dash of cinnamon, sprinkle of powdered sweetener, or a dollop of freshly whipped cream.

Kristie's tips!

When warm, the texture is lighter, and when cold it is completely different. My family generally prefers them cold as they are much more like a custard. If you aren’t familiar with a Dutch Baby, be prepared for it to bake up puffy and lopsided, and then to deflate just out of the oven.

For best results, be sure to let all ingredients come to room temperature before placing them in the blender.

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7 comments

  1. Diane Dick Markey
    I'm making this ASAP! I've made all of Kristie's Dutch Babies and we love them all. And, so low carb!!!
  2. Karen
    Made this newest addition to the Dutch Baby family, it was everything I dreamed it would be!! Thank you Kristie!
  3. June Denton
    Is the whey protein vital? Is there a substitute?
    Thanks
    Reply: #4
  4. Kristin Parker Team Diet Doctor
    There is not a good substitute for whey protein isolate. The protein helps give lift and structure to baked goods like gluten does in wheat flour.
  5. Renee
    I can't wait to try this. I've never had a Dutch baby but I've been missing gingerbread since going keto. I honestly don't know what I'd do without all the fine folks here at Diet Doctor. Thank you, Kristin for the recipe. :)
  6. Lori
    This was amazing and turned out perfectly! I like mine on the spicy side so I changed the clove and ginger to a teaspoon each. Delicious! Even my non-keto family loved it!
  7. Vala
    What does the whey protein isolate add to the process? i.e. what is its function

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