About
A great breakfast addition that is similar to pancakes without the hassle of making individual cakes! This is a pancake batter that is poured into a pan and baked all together. The presentation is stunning! Be sure to eat it right out of the oven while it is nicely puffed!
Ingredients
- 3 tablespoon butter
- 3 large raw egg
- 1 tablespoon the ultimate icing sugar replacement by swerve
- ½ cup flour
- ⅛ teaspoon coarse kosher salt by morton
- ½ cup original coconut milk unsweetened by silk
- ¼ cup raspberries
Instructions
- Preheat an oven to 425 F. Add butter to a 9” ovenproof skillet. Place it in the oven until the butter is melted. Taking care the butter does not burn.
- Whisk the eggs, Swerve, flour, kosher salt and milk together.
- Pour into the skillet and bake for 13 minutes until the dough is nicely puffed and coming up the sides. Turn the oven down to 300 F and cook for an additional 7-10 minutes until the dutch baby is cooked through.
- Serve immediately from the oven as the Dutch baby will deflate. Top with raspberries and a dusting of Swerve confectioner’s sugar using a sifter.
Nutrition Facts
- Servings: 8
- Calories: 101.3kcal/424.0kJ (per serving)
- Fat: 6.7g (per serving)
- Carbs: 7.8g (per serving)
- Protein: 3.3g (per serving)
