Swerve Sweetener

Instructions

1. Preheat oven to 425 degrees F (400 degrees F in convection oven).
2. Place coconut oil in a cast iron skillet and grease skillet well. Place into oven to preheat skillet.
3. In a blender, combine the eggs, almond milk, protein powder, Swerve, pumpkin pie spice, baking powder, salt, vanilla and natural sweetener. Blend for about 1 minute or until foamy. Open oven and Pour the batter into the hot skillet. Bake for about 18-20 minutes or until the pancake is puffed and golden brown. TIP: Poke holes in the Dutch Baby with a toothpick about 5 minutes before they finish baking to release moisture so they don’t shrink.
4. While Dutch baby bake, make the frosting by placing the softened cream cheese, almond milk, Swerve and vanilla in a small bowl. Use a spoon to combine until smooth. Set aside. 
5. Remove the pancake from the oven, drizzle frosting on the pancake, cut into wedges and enjoy!