Ingredients
• 2 cups almond flour • ½ cup coconut flour • 1 cup granulated erythritol • 1 tsp baking powder • ½ tsp baking soda • 1 tsp cinnamon • ½ tsp nutmeg • ¼ tsp ginger • ¼ tsp salt • 1 cup pumpkin puree • 4 eggs • ½ cup melted butter • 1 tsp vanilla extract
FOR GOOEY TOPPING: • 8 oz cream cheese, softened • ½ cup butter, softened • ½ cup powdered erythritol • 1 egg • 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F
- Grease 8×8 inch baking pan
- Mix almond flour, coconut flour, erythritol
- Add baking powder, baking soda, spices, salt
- In separate bowl, mix pumpkin, eggs, melted butter, vanilla
- Combine wet and dry ingredients
- Press into prepared pan
- Bake 15 minutes
- Beat cream cheese and butter until smooth
- Add powdered erythritol, egg, and vanilla
- Spread over partially baked cake
- Bake 25-30 minutes until golden
- Cool completely before cutting
- Store covered in refrigerator
PREP TIME & NUTRITION: Prep Time: 20 mins, Cook Time: 40 mins, Total Time: 1 hour, Servings: 9, Calories: 280, Net Carbs: 4g, Fats: 24g, Protein: 8g