Keto Dutch Baby with Blackberry Crumble
This Keto Dutch Baby with Blackberry Crumble is the perfect weekend brunch option. It is sweet, custardy, and absolutely delicious! This dutch baby is keto, low-carb, grain-free, and gluten-free.
Servings: 6 Servings
- 6 eggs
- 4 oz. softened cream cheese
- 1/4 cup granular erythritol
- 1/2 cup heavy cream
- 1/4 cup coconut flour
- 2 teaspoons vanilla extract
- 10 tablespoons softened butter divided
- 1 cup blackberries
- 2 tablespoons Sukrin Gold
- 2 tablespoons almond flour
Heat your oven to 425°F.
Whisk the eggs, cream cheese, granulated sweetener, heavy cream, coconut flour, vanilla extract, and 4 tablespoons softened butter together in a bowl.
Put 4 tablespoons butter in a cast-iron skillet and put it in the oven.
When the butter is melted, use potholders to remove the skillet from the oven.
Pour the batter in the skillet and immediately put it back in the oven (use potholders!) and bake for 15-18 minutes or until the center is set.
While the dutch baby is baking, mix together the Sukrin Gold, almond flour, and remaining 2 tablespoons of butter in a small bowl to make a crumble topping.
Remove the Dutch baby from the oven and top with the fresh blackberries and crumble topping.
Turn the oven down to 350°F and then using pot holders to put the cast iron skillet back in the oven and then bake for an additional 3-5 minutes.