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Dutch Babycakes

Keto Dutch Baby Cups

www.melissaraecarr.com
Its the little baby version of the big skillet pancake you remember!
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Servings 4 Servings

Ingredients
  

  • 4 Lg eggs
  • 1/2 cup heavy cream
  • 1 cup almond flour
  • 2 tsp vanilla
  • 1 tsp lemon extract
  • 2 Tbsp Lakanto monkfruit sweetener
  • 1/2 tsp salt
  • 4 Tbsp butter
  • 4 Tbsp coconut oil

Instructions
 

  • Blend ALL ingredients in a blender.
  • Pour into silicone muffin cups or greased muffin tin.
  • Airfry at 425F for 15 minutes until the top is set and light golden brown.
  • Or Bake at 425 for 25 min.
  • Will puff and deflate.
  • Top with butter and some Lakanto Monkfruit Maple Flavored syrup.
  • Keeps in fridge up to 5 days.
  • Reheat leftovers in oven for 5 minutes for best taste and texture.