INGREDIENTS
128 g
almond flour
30 g
coconut flour
28 g
golden flaxseed meal (finely ground*)
20 g
psyllium husk (finely ground*)
1 tbsp
pumpkin pie spice
1 tbsp
baking powder
1/2 tsp
kosher salt
84 g
grass-fed butter (or 5 TBS coconut oil or ghee + 1 TBS coconut cream, at room temp)
1 cup
golden erythritol (xylitol or coconut sugar, to taste (we use 1 cup))
2 tsp
apple cider vinegar
4
eggs
220 g
pumpkin puree
1 tbsp
freshly grated ginger
1 tbsp
water (as needed)
6 tbsp
powdered xylitol (or erythritol)
kosher salt