Keto gingerbread spice Dutch baby
- 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
- 1⁄3 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
- 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.