Gluten-Free Cranberry Cheesecake Dutch Baby with Oat Flour
This quick & easy cranberry cheesecake Dutch baby with oat flour is packed cranberries and cream cheese for a healthy holiday breakfast!
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Servings: 4 servings
Calories: 526kcal
Equipment
Ingredients
- 6 eggs
- 1 cup milk dairy or non-dairy
- 1 cup oat flour certified gluten-free
- 1 1/4 cups cranberries fresh or frozen
- 4 ounces cream cheese
- 1/3 cup coconut sugar
- 1/4 cup coconut oil
- 1 teaspoon vanilla extract
- Dash of salt
Instructions
- Preheat oven to 400 degrees.
- Put the coconut oil in a 15" cast iron skillet and place it in the preheating oven.1/4 cup coconut oil
- Cut the cream cheese into 1/2 inch pieces and set aside.4 ounces cream cheese
- In a large mixing bowl, whisk together the eggs, milk, oat flour, coconut sugar, vanilla, and salt.6 eggs, 1 cup milk, 1 cup oat flour, 1/3 cup coconut sugar, 1 teaspoon vanilla extract, Dash of salt
- Once the oven is preheated, pour the batter into the skillet with the melted coconut oil.
- Sprinkle the cranberries and cream cheese pieces on top.1 1/4 cups cranberries
- Bake for 30 minutes or until the edges are starting to turn golden brown.
- Serve warm with toppings of your choice.
Notes
Substitutions
- Can substitute butter for the coconut oil
- Can substitute white sugar for coconut sugar
- Can use regular, whole wheat, einkorn, or almond flour instead of oat flour
Topping ideas
- Maple syrup
- Orange zest
- Whipped cream
- Warm spices such as cinnamon, nutmeg, and cloves
- Honey
Nutrition
Serving: 1slice | Calories: 526kcal | Carbohydrates: 40g | Protein: 17g | Fat: 34g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 281mg | Sodium: 238mg | Potassium: 358mg | Fiber: 3g | Sugar: 15g | Vitamin A: 855IU | Vitamin C: 4mg | Calcium: 159mg | Iron: 2mg
