Keto gingerbread spice Dutch baby
- ¾ cup 180 ml heavy whipping cream, room temperature
- 5 5 large egg, room temperaturelarge eggs, room temperature
- 2 oz. (4 tbsp) 55 g (55 ml) cream cheese, softened
- 1 tsp 1 tsp vanilla extract
- ½ tsp ½ tsp maple extract
- 1⁄3 cup (1½ oz.) 80 ml (45 g) powdered erythritol
- 2 tbsp 2 tbsp unflavored whey protein isolate (unflavored)
- 1 tsp 1 tsp 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
- 1½ oz. (3 tbsp) 45 g (50 ml) unsalted butter, for the pan
- ground cinnamon (optional)
- powdered erythritol, for dusting (optional)
- heavy whipping cream, freshly whipped (optional)
- Preheat the oven to 400°F (200°C).
- 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.
- 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.
- 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.
- Serve hot or cold. Garnish with a dash of cinnamon, sprinkle of powdered sweetener, or a dollop of freshly whipped cream.
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.
The protein helps give structure and rise to baked goods, like gluten normally does in wheat flours.
could i use the vital wheat gluten instead of whey
and... guessing since both are proteins, the same amount?
i have gluten for making my husband bread but don't have unflavored whey.
We have not tested this recipe with vital wheat gluten and don't incorporate it as an ingredient in our recipes.
This is a great one for any time of year. I am glad you enjoyed it!
This should be jiggly in the center but not liquid. "Bulging" is harder to troubleshoot.
It also does not puff up high. The only thing I wonder about is maybe my whey protein is old? Any suggestions would be appreciated.
The last one was delicious once I got the center cooked. Looking forward to making these often but need to perfect the cooking. Thank you
I am sorry that this did not turn out as expected. You may want to try a new whey protein and also possibly check your baking powder.
Hi, Allan! You may just want to try using a bit more vanilla extract, or you could simply omit it if needed.