INGREDIENTS
64 g
almond flour
21 g
coconut flour
1 tbsp
psyllium husk
1 tsp
homemade pumpkin pie spice
1/2 tsp
xanthan gum (or 2 teaspoons ground flaxseed )
1/4 tsp
kosher salt
1/2 tsp
baking powder
1/2 tsp
baking soda
2
eggs (yolks & whites divided)
4 tbsp
Swerve (to taste*)
1 tsp
vanilla extract
1 tsp
apple cider vinegar
57 g
organic grass-fed butter (melted and cooled slightly)
60 milliliters
espresso or coffee (about 2 shots, cooled)
1/2
batch cream cheese buttercream frosting (optional (but highly suggested!))