Keto Gingerbread Spice Dutch Baby

Keto gingerbread spice Dutch baby

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Do you remember gingerbread houses that we used to make when we were kids?

I do. I really liked spending hours in the kitchen preparing one with my mum. The problem is; they weren’t what you’d call a healthy dessert, as they had a helluva carb intake, and that’s why I gave them up as soon as I switched to a keto lifestyle.

What I didn’t give up though is my love for the earthy, warm, and sweet flavor of gingerbread. Since it’s the holiday season, I decided to share with you a cozy Dutch baby recipe that involves gingerbread and cheese, both of which are simple and ketogenic.

I learned how to prepare this dish from a dear friend of mine. She was the one who convinced me to switch to keto, so I’m sure you’re gonna fall in love with the Dutch baby recipe as well, especially that you don’t need more than 30 minutes to prepare 4 servings of it for your kids, your guests, or yourself!

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keto gingerbread dutch baby

Keto Gingerbread Spice Dutch Baby


  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 1x
Scale

Ingredients

  • 5 large eggs
  • 2 oz. softened cream cheese
  • ¾ cup of heavy whipping cream
  • 1 ⁄3 cup powdered erythritol
  • 1 teaspoon of baking powder
  • 1 teaspoon of vanilla extract
  • ½ teaspoon of maple extract
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • 3 tablespoon unsalted butter
  • 2 tablespoons of unflavored whey protein isolate
  • Powdered erythritol (heavy freshly-whipped whipping cream, and ground cinnamon for the topping)

Instructions

  1. Blend all the ingredients, except the butter, in a blender until the mixture becomes creamy, then blend for an extra minute or so to aerate the batter. Make sure to let the ingredients reach the room temperature before placing them in the blender.
  2. Crack the oven to 400°F (or 200°C)
  3. Place the butter in an oven-proof skillet then put it in the oven. Once the butter starts sizzling, get the pan out and pour the mixture that you’ve previously prepared into the center of the skillet.
  4. Place the skillet in the oven again and bake for 12 to 15 minutes or as soon as the Dutchy baby gets browned and puffy.

Notes

Voila! Your Keto gingerbread spice Dutch baby is ready to be served hot or cold alongside hot coffee. If you feel like adding a nice topping, you can garnish the dessert with the powdered sweetener, whipped cream, or cinnamon.

Although the Keto gingerbread spice Dutch baby is delicious either way, I personally serve it cold to my family as the texture is heavier that way. That’s the way my kids love it, but you’re free to try both states to see what works for you.

  • Category: Dessert

Nutrition

  • Serving Size: 4
  • Calories: 249
  • Fat: 23
  • Carbohydrates: 2
  • Protein: 8

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