Pumpkin Spice Dutch Baby

Place an 8 inch cast iron skillet into the oven and preheat oven to 425 degrees F (400 degrees F in convection ovens). Make sure the skillet preheats and gets very hot.
In a blender, combine the eggs, almond milk, protein powder, baking powder, pumpkin pie spice, salt, vanilla, and natural sweetener. Blend for about 1 minute or until foamy.
Using an oven mitt, remove the skillet from the oven and place the coconut oil into the skillet. Swirl the skillet to coat the inside of the skillet.
Pour the batter into the hot skillet.
Bake for about 18-20 minutes or until the pancake is puffed and golden brown.
While Dutch baby bake, make the frosting by placing the softened cream cheese, almond milk, Swerve and cinnamon in a small bowl. Place into a ziplock and cut a small hole into one corner. Set aside.
Remove the pancake from the oven, drizzle frosting on the pancake, eat right out of the skillet! NOTE: the dutch baby will fall after a few minutes out of the oven.