Gluten-Free Blackberry Cheesecake Dutch Baby with Oat Flour
Rich and fluffy, this blackberry cheesecake Dutch baby is full of protein and made without gluten or sugar for an easy and healthy breakfast.
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Servings: 4 servings
Calories: 487kcal
Equipment
Ingredients
- 6 eggs
- 1 cup milk
- 1 cup oat flour certified gluten-free
- 2 cups blackberries fresh or frozen
- 4 ounces cream cheese
- 1/4 cup unsalted butter
- 1 teaspoon vanilla extract
- Dash of salt
Instructions
- Preheat oven to 400 degrees. Put the butter in a skillet and place it in the oven to melt while it's preheating.1/4 cup unsalted butter
- Cut the cream cheese into 1/2 inch chunks and set aside.4 ounces cream cheese
- Add the eggs, milk, oat flour, vanilla, and salt to a large mixing bowl and whisk together until smooth.6 eggs, 1 cup milk, 1 cup oat flour, 1 teaspoon vanilla extract, Dash of salt
- Pour the batter into the skillet with the melted butter.
- Sprinkle the blackberries and cream cheese on top and place in the preheated oven.2 cups blackberries
- Bake for 30 minutes or until the edges are starting to turn golden brown. Enjoy!
Notes
Dairy-Free Option:
- Use coconut oil instead of butter
- Use almond or coconut milk
- Use non-dairy cream cheese
Nutrition
Serving: 1g | Calories: 487kcal | Carbohydrates: 32g | Protein: 18g | Fat: 33g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 312mg | Sodium: 214mg | Potassium: 453mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1345IU | Vitamin C: 15mg | Calcium: 180mg | Iron: 3mg
