Keto Dutch Baby Pancake is a yummy, low-carb, pumpkin spice, puffy skillet pancake made in the oven. This recipe also has a paleo version.

Keto Pumpkin Dutch Baby Pancake- keto , low carb & paleo

Keto Pumpkin Dutch Baby Pancake is a pumpkin spice skillet pancake that puffs while baking in the oven and then deflates a little while cooling.

This low-carb version of the classic skillet recipe has a touch of pumpkin and pumpkin spices for a delicious Fall treat!

Since it is prepared using canned pumpkin, it can be made year-round.

This post contains affiliate links. If you purchase through them, your cost will stay the same, but Beauty and the Foodie may receive remuneration or a small commission. Disclosure & Privacy Policy.

Watch the recipe video.

The recipe also has a paleo-friendly option and is grain-free & gluten-free.

Can serve with a pat of butter, a sprinkle of low-carb confectioners sweetener and a drizzle of low carb maple syrup (like this one).

Keto Pumpkin Dutch Baby Pancake Recipe

Ingredients:

2 eggs
¼ cup heavy whipping cream, or coconut cream for paleo
½ cup almond flour
½ teaspoon vanilla extract
3 tbsp low carb powdered confectioners sweetener, or coconut sugar for paleo
¼ teaspoon salt
½ tsp pumpkin spice blend
¼ teaspoon cinnamon
¼ teaspoon fresh squeezed lemon juice
2 tablespoon canned pumpkin puree (unsweetened)
2 tablespoon butter (for skillet)
2 tablespoon butter melted (for pancake)

Directions:

Preheat oven to 425 °F (220 °C). Place 2 tablespoon butter into an 8 inch cast iron skillet and place in preheating oven just to melt the butter. Remove skillet once butter melts and swirl around skillet to coat in butter.
Add all remaining ingredients to a blender or processor and blend until smooth and combined.
Pour batter into buttered skillet and bake for 12 to 14 minutes until puffed up and starting to brown *keep the oven door closed during baking so the pancake can puff up.
Remove from oven (pancake will deflate a bit & that is normal), slice into four sections and serve.
Can add a pat of butter, a sprinkle of low carb confectioners sweetener and a drizzle of low carb maple syrup.

Nutritional Data: At the bottom of the printable recipe card below.

Printable Recipe Card

📖 Printable Recipe Card

Keto Pumpkin Dutch Baby Pancake

Stacey

Keto Dutch Baby Pancake is a yummy, low carb, pumpkin spice, puffy skillet pancake made in the oven. This recipe also has a paleo version.

4.95 from 18 votes

Print Recipe Pin Recipe

Prep Time 3

Cook Time 12

Total Time 15

Course Breakfast

Cuisine Dutch, skillet pancake

Servings

Calories 432 kcal

Equipment

Cast Iron or oven-safe skillet 8-inch

Ingredients

2 eggs
¼ cup heavy whipping cream or coconut cream for paleo
½ cup almond flour
½ teaspoon vanilla extract
3 tablespoon low carb powdered sweetener, or coconut sugar for paleo
¼ teaspoon salt
½ teaspoon pumpkin spice blend
¼ teaspoon cinnamon
¼ teaspoon fresh squeezed lemon juice
2 tablespoon pumpkin puree
2 tablespoon butter for skillet
2 tablespoon butter melted for pancake

Instructions

Preheat oven to 425 °F (220 °C). Place 2 tablespoon butter into an 8 inch cast iron skillet and place in preheating oven to melt the butter. Remove skillet once the butter melt swirl around skillet to coat in butter.
Add all remaining ingredients to a blender or processor and blend until smooth and combined.
Pour batter into buttered skillet and bake for 12 to 14 minutes until puffed up and starting to brown *keep the oven door closed during baking so the pancake can puff up.
Remove from oven (pancake will deflate a bit & that is normal), slice into four sections and serve.
Can add a pat of butter, a sprinkle of low carb confectioners sweetener and a drizzle of low carb maple syrup.