Keto Almond-Coconut Dutch Baby Pancake with Caramelized Apple Compote

Allergens

Contains no common allergens unless specified.

Ingredients

• 6 large eggs 1 cup almond flour 1/4 cup coconut flour 2 tbsp granulated erythritol 1 tsp cinnamon 1/2 tsp ground nutmeg 1/2 tsp salt 1 cup unsweetened almond milk 4 tbsp butter, melted 1 tsp vanilla extract 3 large apples, peeled and sliced 1/4 cup water 2 tbsp granulated erythritol 1/2 tsp ground cinnamon 1 cup heavy whipping cream 1 tsp vanilla extract 2 tbsp powdered erythritol

Instructions

1. Begin by preparing the caramelized apple compote. In a saucepan over medium heat, combine sliced apples, water, erythritol, and ground cinnamon. Cook until the apples are tender and the liquid has reduced to a thick glaze. Set aside to cool. Next, preheat your oven to 425°F (220°C). In a blender, combine eggs, almond flour, coconut flour, granulated erythritol, cinnamon, nutmeg, and salt. Blend until smooth, then add almond milk, melted butter, and vanilla extract. Blend again until fully combined. Pour the batter into a preheated, greased 10 inch skillet or oven safe pan. Bake for 20 25 minutes, or until puffed and golden brown. While the Dutch baby is baking, prepare the vanilla cream sauce by whisking together heavy whipping cream, vanilla extract, and powdered erythritol in a small saucepan over low heat. Stir until smooth and set aside to cool slightly. Serve the warm Dutch baby pancake topped with caramelized apple compote and drizzled with vanilla cream sauce.

Chef’s Insight

The balance of sweetness from the apples and erythritol, combined with the warm spices, creates an irresistible aroma that will tantalize your taste buds.

Notes

For a more decadent dessert, top the Dutch baby with sugar-free whipped cream and caramelized apple slices.