- 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)
- 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.
- Crack the oven to 400°F (or 200°C)
- 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.
- 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.
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
- Serving Size: 4
- Calories: 249
- Fat: 23
- Carbohydrates: 2
- Protein: 8