INGREDIENTS
1 1/3 cups
almond flour
2 1/2 tbsp
erythritol sweetener (Swerve)
1/3 cup
butter (melted)
16
- ounces cream cheese (two 8-ounce packages, softened and cubed)
2/3 cup
canned pumpkin puree (not pumpkin pie filling)
1 cup
erythritol sweetener (Swerve)
2
large eggs (at room temperature)
2 tbsp
heavy cream
1 tsp
pumpkin pie spice
1/2 tsp
ground cinnamon
1 tsp
vanilla extract
2/3 cup
sour cream
3 tbsp
erythritol sweetener (Swerve)
1/2 tsp
vanilla extract