INGREDIENTS
2 cups
almond flour finely milled
1 1/4 cups
sugar substitute (I used Swerve)
2 tbsp
baking powder
3 tsp
ground cinnamon
1 tsp
ground ginger
1/2 tsp
nutmeg
clove
1/2 tsp
sea salt
1/4 tsp
baking soda
1/4 tsp
nutmeg
1/2 cup
melted unsalted butter cooled
1 cup
pumpkin puree
4 tbsp
sour cream
2
eggs
1 cup
almond flour (I used finely milled)
1/2 cup
coconut flour
1/2 cup
sugar substitute (I used Swerve)
1/2 cup
your favorite low carb nuts (I used walnuts)
1/2 cup
cold butter sliced thinly
2 tsp
ground cinnamon
1/2 tsp
ground ginger
1/4 tsp
nutmeg
1/4 tsp
sea salt
1/2 cup
swerve confectioners sugar substitute
4 tbsp
heavy whipping cream
1/2 tsp
vanilla
sea salt