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!
Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.
Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. We started the Keto Diet in October 2017 and since then I have been creating Keto ... read more
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