INGREDIENTS
2 1/2 cups
almond flour
1/4 cup
butter
6 tbsp
THM Gentle Sweet (or 12 tbsp of xylitol or swerve or 4 tbsp of Truvia or Pyure)
3
eggs, beaten
1 tsp
vanilla
1/2 tsp
baking soda
1/2 tsp
baking powder
1 oz
can of pure pumpkin
3
eggs
1 tsp
vanilla
1/2 cup
plus 2 tbsp of THM Gentle Sweet (or 1 cup of xylitol or swerve or 1/3 cup of Truvia or Pyure)
1/4 tsp
molasses
1/2 tsp
cinnamon
1/2 tsp
nutmeg
or 1 tsp of pumpkin pie spice
1 cup
almond flour
1 tbsp
coconut flour
4 tbsp
melted butter
3 tbsp
THM Gentle Sweet (6 tbsp of xylitol or Swerve or 1 tbsp of Truvia or Pyure)
1/4 tsp
mineral salt
1/3 cup
pecans (sprinkled over the top of crumble)
Whipped Topping-
1/2 cup
heavy whipping cream or coconut cream (just the white not the water part)
1 tsp
pumpkin pie spice or cinnamon
2 tbsp
THM Gentle Sweet (or 4 tbsp of xylitol or Swerve or 2 tbsps of Truvia or Pyure)
1 tsp
vanilla
1 pinch
salt