INGREDIENTS
1/2 cup
almond butter (unsweetened)
1/2 cup
pumpkin puree
1/4 tsp
ginger powder
1/4 tsp
cardamon powder
1/4 tsp
ground cloves
1/4 tsp
nutmeg
1/2 tsp
cinnamon powder
1/8 tsp
stevia powder
1 tsp
baking powder
2 tbsp
erythritol
1/4 tsp
salt
2
eggs
6 tbsp
blanched almond flour
2 tbsp
coconut flour
200 milliliters
coconut cream (chilled in the fridge)
1/4 cup
coconut butter
1/2 tsp
stevia powder
1 tsp
vanilla