1.) First, cook the apples.  Use a small nonstick frying pan to melt the butter over medium heat.   Once the butter’s melted, place the apples in the pan each laying the flat in the butter.  Cook for 2 minutes or until starting to soften. Flip each apple slice, and cook another 1-2 minutes or until apples start to soften and turn golden.   Remove from heat. Sprinkle a dash of cinnamon and the erythritol (or sweetener of choice) over cooked apples and stir to coat. Set aside.

2.) Preheat Oven to 425° F.   While oven is pre-heating, place non-stick oven-safe rounded frying pan or well seasoned cast Iron skillet (see post for pan options and the BEST PAN SIZE for this recipe) on the middle rack  with the 3 Tablespoons of butter in it.   The butter will melt and the pan will heat IN THE OVEN while oven is pre-heating. By the time your oven is preheated, your butter should be starting to sizzle  a bit and JUST barely turning a golden color (not burning though!). That IS EXACTLY how you want  it (this adds great flavor!).

3.) Make the batter while Pan/Butter are heating in the oven.   First, Crack eggs into a blender or nutri-bullet, and blend for 15-30 seconds.

4.) Add Heavy Cream and water to blender and blend for another 15-30 seconds.

5.) Add Vanilla Extract, Erythritol, Psyllium Husk, Almond Flour, Protein Powder, and Xantham Gum (optional)  all into the blender and blend for a final 15-30 seconds.  If any of your dry ingredients stuck to the sides of the blender, make sure to use a spatula to scrape them down so your batter is smooth & consistent.

6.) Once your oven is preheated, and your butter is melted and sizzling hot, pull  the oven rack that the skillet is on out JUST far enough to pour the batter directly into the CENTER of the hot pan.  Do this by holding your blender just 2-3 inches away from the pan and just pouring straight down into the exact center of the pan.  DO NOT STIR. You should see the butter around the edges of the batter.  Quickly grab your cooked apple slices and gently set them into the batter, spreading them apart as evenly as possible (some will sink in the batter and that’s okay!). Push the rack back into the oven carefully with the pan still on it.                                        ***Note: Pouring your batter into the pan while it’s  still half way in the oven, on the oven rack, helps to not mix the butter into the batter (since it’s minimal moving of the pan).

7.) Bake for 11-13 minutes (less time for a larger pan), keeping the door closed during the cooking process (NO OPENING TO PEEK!). You will know when your Keto Apple Dutch Baby is done when it has a few big puffy air bubbles in the center of the pan, the edges have grown/curled up the sides of the pan, and the edges are golden brown.

8.) Remove from oven and let cool for a  minute or two before slicing and serving.  Drizzle salted caramel sauce over the top & ENJOY! 🙂

Store any leftover dutch baby in the refrigerator and just reheat for 15-20 seconds in the microwave before eating.