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Blueberry Dutch Baby with Almond Flour

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Ingredients Method

Ingredients
  

  • ¾ cup blanched almond flour
  • ⅔ cup unsweetened vanilla Greek yogurt
  • 3 large eggs lightly beaten
  • 1 tablespoon melted butter or coconut oil
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 –2 tablespoons allulose or monk fruit sweetener optional
  • ½ cup fresh or frozen blueberries
  • A light dusting of date sugar or sugar-free powdered sweetener for topping optional

Method
 

  1. Preheat oven to 425°F (220°C). Place an 8- or 9-inch cast-iron skillet inside to heat while you prepare the batter.
  2. In a medium bowl, whisk together almond flour, yogurt, eggs, butter, vanilla, baking powder, salt, and sweetener until smooth and pourable.
  3. Fold in blueberries.
  4. Carefully remove the hot skillet, grease lightly with butter or oil, and pour in the batter.
  5. Bake 14–16 minutes until puffed and golden around the edges.
  6. Cool slightly — the center will gently fall as it settles — then sprinkle with date sugar or your preferred topping.