- Average
- Average budget
Ingredients
- 1/2 C. (115g) softened unsalted
- butter
- 1/2 C.(100g) granulated
- erythritol
- 5 Lg Egg yolks (room temp)
- 1 tsp (5mL) vanilla extract
- 1 C. (245g) pumpkin puree
- 1/2C (56g) coconut flour
- 1 tsp (4g) pumpkin pie spice
- 1/4 tsp (1g) salt
- 6 Lg Egg Whites
- 1/4 tsp (1g) cream of tartar or
- 1/2 tsp (3mL) lemon juice
- 8oz (225g) softened cream
- cheese
- 1/3 C (65g) granulated
- erythritol
- 1 Lg Egg (room temp)
- 1 tsp (5mL) vanilla extract
- 1 C (100mg) blanched almond
- flour
- 1/2C (62g) chopped pecans
- 1/3 C (65g) granulated
- erythritol
- 1 tsp (4g) cinnamon powder
- 1/3 C (80g) melted unsalted
- butter
- powdered erythritol (optional
- 1/3 C. (80g) melted unsalted
- butter
- powdered erythritol (optional
Preparation
Step 1
Mix with mixer first 9 ingredients together individually. In a separate bowl, whip the egg whites until foaming; add in cream of tartar until fluffy. Lightly fold the egg white mixture into the pumpkin mixture.
Step 2
In a separate bowl, mix together the softened cream cheese and granulated erythritol until smooth. Add in the room temperature egg and vanilla extract and mix until creamy.
Step 3
In another separate bowl, with a spoon mix together the almond flour, chopped nuts, granulated erythritol and cinnamon until blended. Add in melted unsalted butter and mix until thoroughly moistened.
Step 4
Line an 8x8 pan with parchment paper. Spread half of the pumpkin batter in bottom of pan and smooth even. Pour the cream cheese batter on top of the pumpkin batter and smooth out. Place the remaining pumpkin batter in large spoonfuls on cream cheese later and gently spread around to smooth out.
Step 5
Sprinkle the chopped nuts over the top of the batter in the pan. Bake at 325 for 45 - 50 minutes. Let it cool and then refrigerate for at least 4 hours. Sprinkle with powdered erythritol (optional)
Step 6
Calories: 165, Net Carbs 2.1g, Fiber 3.1g, Fat 13.9g, Protein 4.7g