SCD Recipe: Pumpkin Dutch Baby

Course Breakfast, Dessert
Cuisine Gluten-free, Grain-free, Paleo, SCD, Sugar-free
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8 servings
Calories 145 kcal


  • 3/4 cup unsweetened coconut milk
  • 5 large eggs
  • 3/4 cup pumpkin puree
  • 1/2 cup almond flour
  • 2 tbsp coconut flour
  • 2 tbsp honey
  • 1 tsp pure vanilla extract
  • 1 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp Salt
  • 3 tbsp butter substitute cononut oil for Paleo


  1. Preheat oven to 450 degrees

  2. Place a 10" cast iron skillet in the oven while it's heating

  3. Add eggs and coconut milk to a large mixing bowl and beat at high speed for a minute 

  4. Add pumpkin, almond flour, conconut flour, honey, vanilla, and spices

  5. Mix at medium speed for three minutes 

  6. Remove skillet from oven and add the butter to the hot skillet

  7. When butter is melted, pour batter into the hot skillet

  8. Sprinkle a little cinnamon on top and place skillet back in the oven

  9. Cook for 20 - 25 minutes until edges are browned and middle of dutch baby is set

  10. Cool on wire rack for about 10 minutes before slicing into pie-shaped wedges

  11. Serve with a honey drizzle and sliced almonds if desired

  12. Store leftovers in refrigerator