A Keto Pumpkin Dutch Baby Pancake is a breakfast recipe full of pumpkin and spice flavors perfect for fall weather! Once baked, it is topped with a sprinkling of sugar free confectioners sugar, chopped pecans, and a drizzle of sugar free maple syrup. This is an easy to make pumpkin recipe your family will request often!
Don’t limit yourself to just breakfast with this delicious pumpkin dutch baby! This recipe is also delicious as an afternoon snack with friends and a hot cup of pumpkin spiced coffee! Or, serve this pumpkin dutch baby as a special after dinner dessert for guests. Your low carb friends will love you for thinking of them!
Creating a Pumpkin Spice Recipe for the Keto diet
With fall on the onset, I was really craving a pumpkin recipe. I love my pumpkin spice and I had nowhere to turn but my own kitchen. That is how this Pumpkin Spice Baby Pancake was born.
All the pumpkin spice goodies you find in the store are full of sugar. So, I decided after I made the Keto Dutch Baby Recipe that a Keto Pumpkin Dutch Baby would be a delicious way to have my fall flavors without falling off the Keto diet!
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What you need to make a Dutch Baby Pancake
Making a Dutch Baby pancake is quite easy! The main piece of equipment that I highly recommend is a cast iron skillet. A cast iron skillet heats evenly, holds the heat, cooks perfectly, and makes this a great tool for making your pumpkin spice dutch baby pancake!
For the ingredients, the one thing I can’t stress enough is to make sure you are using pure pumpkin puree. Don’t confuse it with the canned pumpkin pie filling. The rest of the ingredients are basic pantry staples most keto kitchens will already have.
Adapt this recipe for Paleo and make it a dairy free recipe!
This Pumpkin Spice Dutch Baby Pancake recipe calls for butter. While grass-fed butter is acceptable on Paleo, some may want or need to be dairy free for allergy reasons. Just one simple swap is needed to make this recipe dairy free!
Coconut oil was my choice of ingredient to test with this recipe. Instead of the butter in the skillet, I added a tablespoon of coconut oil. If you don’t care for the flavor of coconut oil, I find that Avocado Oil makes an ideal substitute as it is basically flavorless.
This recipe does not have to be made with sugar free sweetener. You can still make this recipe with maple syrup. Just omit the water from the recipe ingredients and use 1/3 cup maple syrup instead.
Make this Pumpkin Spice Dutch Baby extra special!
- Make some homemade whipped cream and add a little bit of ground cinnamon and/or ground allspice to it.
- Stir some sugar free chocolate chips into the batter instead of topping it with them, or do both!
- Want some salted caramel flavor? Skip the sugar free maple syrup and use sugar free caramel instead.
Other Pumpkin Recipes you may like
If you searched pumpkin recipes on my website, you would find that I have a slight obsession with it. That being said, I don’t have a lot of recipes made with pumpkin that are keto friendly. Hopefully that will change over time. However, I want to share with you some of my favorite pumpkin recipes that I have enjoyed that are both keto and non keto!
Making your own Homemade Pumpkin Pie Spice is as easy as…..pie and of course, it is Keto!
My most favorite pumpkin recipe of all time are these Pumpkin Spice Cinnamon Rolls. One of my biggest weaknesses is a cinnamon roll. Especially warm, straight from the oven, with a little bit of icing. If you want a keto version then try these Keto Pumpkin Cinnamon Rolls!
I love a good pancake, add pumpkin and I’m really happy! These Keto Pumpkin Pancakes are delicious!
For a warming lunch, I enjoy this Creamy Pumpkin Soup recipe. You can enjoy just the soup portion if you want to stay keto, but if your not concerned about the carbs, go for the whole shebang!
Finally, my favorite pumpkin dessert of all time is this recipe for Soft Pumpkin Cookies with Butter Rum Frosting! These cookies are so tender and delicious not to mention hard to put down. Try these Keto Pumpkin Cookies for a low carb version!
*If you made this recipe, please give it a star rating!*
for the batter
- 1 tbsp butter or coconut oil
- 4 large eggs
- 1/2 tsp vanilla extract
- 1 tsp maple extract
- 1/4 cup pumpkin puree
- 2 tbsp water
- 1/4 cup almond flour
- 2 tbsp coconut flour
- 1/3 cup golden monkfruit sweetener
for the topping
- 1 tbsp chopped roasted pecans
- 1 tbsp sugar free chocolate chips
- 1 tbsp sugar free maple syrup, optional
- Preheat oven to 400 degrees Fahrenheit.
- Place 1 tbsp butter in cast iron skillet and place in preheated oven.
- In a medium sized mixing bowl, whisk together 4 eggs, 1/2 tsp vanilla extract, 1 tsp maple extract, 2 tbsp water, and 1/4 cup pumpkin puree.
- In another mixing bowl, whisk together 1/2 cup almond flour, 2 tbsp coconut flour and 1/3 cup golden monkfruit sweetener.
- Add the egg mixture to the flour mixture, mixing with a wooden spoon until all dry ingredients are incorporated into the batter.
- Remove cast iron skillet from oven. Swirl to coat with the melted butter and pour the batter into the skillet.
- Immediately return the cast iron skillet to the oven and bake for 20 minutes.
- Sprinkle Dutch Baby with 1 tbsp powdered monkfruit sweetener, 1 tbsp chopped roasted pecans, and 1 tbsp sugar free chocolate chips. Drizzle with 1 tbsp sugar free maple syrup if desired.
Amount Per Serving: Calories: 211 Total Fat: 16.28g Cholesterol: 230mg Sodium: 113mg Carbohydrates: 9.7g Net Carbohydrates: 3g Fiber: 6.7g Protein: 8.64g