Every season has its flavor and the holiday season has gingerbread! Earthy, sweet, and warm, the flavor of gingerbread is inviting and cozy. When paired with a Dutch baby, it makes a perfect holiday treat. If you’ve never had a Dutch baby, be prepared to fall in love. Simple and keto!
December 18 2018 recipe, photo by Kristie Sullivan, PhD, nutritional review by Franziska Spritzler, RD, CDE in Recipes, Dessert
Every season has its flavor and the holiday season has gingerbread! Earthy, sweet, and warm, the flavor of gingerbread is inviting and cozy. When paired with a Dutch baby, it makes a perfect holiday treat. If you’ve never had a Dutch baby, be prepared to fall in love. Simple and keto!
USMetric
6 servingservings
Ingredients
- ¾ cup 180 ml heavy whipping cream, room temperature
- 5 5 large egg, room temperaturelarge eggs, room temperature
- 2 oz. (4 tbsp) 55 g (55 ml) cream cheese, softened
- 1 tsp 1 tsp vanilla extract
- ½ tsp ½ tsp maple extract
- 1⁄3 cup (1½ oz.) 80 ml (45 g) powdered erythritol
- 2 tbsp 2 tbsp unflavored whey protein isolate (unflavored)
- 1 tsp 1 tsp baking powder
- ¼ tsp ¼ tsp salt
- 1 tsp 1 tsp ground ginger
- ½ tsp ½ tsp ground cinnamon
- ¼ tsp ¼ tsp ground cloves
- 1½ oz. (3 tbsp) 45 g (50 ml) unsalted butter, for the pan
Toppings
- ground cinnamon (optional)
- powdered erythritol, for dusting (optional)
- heavy whipping cream, freshly whipped (optional)
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Making low carb simple
Instructions
Instructions are for 6 servings. Please modify as needed.
Preheat the oven to 400°F (200°C).
Place all ingredients, except for the butter, in a blender and blend until smooth and creamy. Blend for at least a minute to aerate the mixture. Set aside.
Put the butter in a 10-inch (25 cm) oven-proof skillet and place it in the oven. When the butter begins to sizzle, remove the pan from the oven and pour the batter into the center of the hot skillet.
Bake for 12 to 15 minutes or until the Dutch baby is puffy and browned. The center should be just set. The Dutch baby is likely to rise in a lopsided fashion and will deflate somewhat as it cools.
Serve hot or cold. Garnish with a dash of cinnamon, sprinkle of powdered sweetener, or a dollop of freshly whipped cream.
Kristie's tips
When warm, the texture is lighter, and when cold it is completely different. My family generally prefers them cold as they are much more like a custard. If you aren’t familiar with a Dutch Baby, be prepared for it to bake up puffy and lopsided, and then to deflate just out of the oven.
For best results, be sure to let all ingredients come to room temperature before placing them in the blender.
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💬 Have you tried this recipe?
What did you think? Please share your thoughts in the comment section below!
23 comments
1
Diane Dick Markey
December 19 2018
I'm making this ASAP! I've made all of Kristie's Dutch Babies and we love them all. And, so low carb!!!
2
Karen
December 21 2018
Made this newest addition to the Dutch Baby family, it was everything I dreamed it would be!! Thank you Kristie!
3
June Denton
December 22 2018
Is the whey protein vital? Is there a substitute?
ThanksReply: #4
4
Reply to comment #3 by June Denton
Kristin Parker Team Diet Doctor
December 23 2018
There is not a good substitute for whey protein isolate. The protein helps give lift and structure to baked goods like gluten does in wheat flour.
5
Renee
April 25 2019
I can't wait to try this. I've never had a Dutch baby but I've been missing gingerbread since going keto. I honestly don't know what I'd do without all the fine folks here at Diet Doctor. Thank you, Kristin for the recipe. :)
6
Lori
June 22 2019
This was amazing and turned out perfectly! I like mine on the spicy side so I changed the clove and ginger to a teaspoon each. Delicious! Even my non-keto family loved it!
7
Vala
June 26 2019
What does the whey protein isolate add to the process? i.e. what is its function
Reply: #8
8
Reply to comment #7 by Vala
Kristin Parker Team Diet Doctor
June 27 2019
What does the whey protein isolate add to the process? i.e. what is its function
The protein helps give structure and rise to baked goods, like gluten normally does in wheat flours.
9
Saundra
December 17 2019
Can this be cooked in an instant pot?
Dr Laura A
January 4 2020
i'm not celiac, and gluten is a protein
could i use the vital wheat gluten instead of whey
and... guessing since both are proteins, the same amount?i have gluten for making my husband bread but don't have unflavored whey.
Reply: #11
11
Reply to comment #10 by Dr Laura A
Kristin Parker Team Diet Doctor
January 7 2020
i'm not celiac, and gluten is a protein
could i use the vital wheat gluten instead of whey
and... guessing since both are proteins, the same amount?
i have gluten for making my husband bread but don't have unflavored whey.We have not tested this recipe with vital wheat gluten and don't incorporate it as an ingredient in our recipes.
12
Angela
January 20 2021
Wow, that was so tasty and easy to make! I ate it warm with a dollop of whipped cream...and only 2 carbs? I’m sold! Thank you so much for so many great recipes Diet Doctor!
Reply: #13
13
Reply to comment #12 by Angela
Crystal Pullen Team Diet Doctor
January 20 2021
Wow, that was so tasty and easy to make! I ate it warm with a dollop of whipped cream...and only 2 carbs? I’m sold! Thank you so much for so many great recipes Diet Doctor!
This is a great one for any time of year. I am glad you enjoyed it!
14
Leah
February 25 2021
This looks amazing - I have it in the oven baking right now! Not sure what I did wrong but it's been in there for half an hour now and still not set in the middle...I can see it bulging underneath from the liquid when I tilt it. Has anyone else had this issue? I put the oven at 180 as it's a fan and now turned down to 160 as it's browned but needs longer I think
Reply: #15
15
Reply to comment #14 by Leah
Kristin Parker Team Diet Doctor
February 25 2021
This looks amazing - I have it in the oven baking right now! Not sure what I did wrong but it's been in there for half an hour now and still not set in the middle...I can see it bulging underneath from the liquid when I tilt it. Has anyone else had this issue? I put the oven at 180 as it's a fan and now turned down to 160 as it's browned but needs longer I think
This should be jiggly in the center but not liquid. "Bulging" is harder to troubleshoot.
16
Leah
February 26 2021
Thanks :) I wasn't familiar with dutch baby before trying this recipe but looking at pics I think my pan was way too small! Definitely over cooked it through over worrying but was delicious all the same. Added to my favourites :)
17
Sheri
September 10 2021
I used a 10 inch glass pie pan instead and it only needed an extra 4 -5 minutes in the oven for the middle to set. (My fry pans were either too big or too small) This is very similar to pumpkin pie's filling. Yummy!
Reply: #18
18
Reply to comment #17 by Sheri
Kristin Parker Team Diet Doctor
September 10 2021
Thanks for the tip!
19
Nancy Roggenbauer
November 14 2021
I have made this twice and the center was still liquid and this time the top is burning. I followed the directions to a T.
It also does not puff up high. The only thing I wonder about is maybe my whey protein is old? Any suggestions would be appreciated.
The last one was delicious once I got the center cooked. Looking forward to making these often but need to perfect the cooking. Thank youReplies: #20, #21
20
Reply to comment #19 by Nancy Roggenbauer
Kristin Parker Team Diet Doctor
November 15 2021
I have made this twice and the center was still liquid and this time the top is burning. I followed the directions to a T.
It also does not puff up high. The only thing I wonder about is maybe my whey protein is old? Any suggestions would be appreciated.
The last one was delicious once I got the center cooked. Looking forward to making these often but need to perfect the cooking. Thank youI am sorry that this did not turn out as expected. You may want to try a new whey protein and also possibly check your baking powder.
21
Reply to comment #19 by Nancy Roggenbauer
G
November 23 2021
Your temperature is too high. Drop by 25-50 degrees so it will cook through before burning. Watch carefully. If the top is brown but the center is not done, turn the temp down to 300 and check frequently. Try letting you eggs and cream warm up to room temp so there is less temperature change needed.
22
Allan
August 22 2022
is there a substitute for Maple Extract? I cannot find it in Australia.
Reply: #23
23
Reply to comment #22 by Allan
Kerry Merritt Team Diet Doctor
August 22 2022
is there a substitute for Maple Extract? I cannot find it in Australia.
Hi, Allan! You may just want to try using a bit more vanilla extract, or you could simply omit it if needed.
