INGREDIENTS
3/4 cup
Blanched Almond Flour
1/4 cup
Granular Sweetener (I used Swerve Granular)
1/4 cup
Light Butter (I used Land O' Lakes with canola)
4 oz
Fat Free Cream Cheese
1/2 cup
Vanilla Fat Free Greek Yogurt
1 cup
Canned Pumpkin
3
scoops (84g) Protein Powder (I used Bowmar Nutrition Pumpkin Spice Protein )