{Low Carb and Gluten Free} Pumpkin Cookie Cake with Spiced Choco-Nut Butter Drizzle
Prep Time
10mins
Cook Time
30mins
Total Time
40mins
A low carb, sugar free, gluten free, paleo, keto and diabetic friendly. It uses Allulose which is a rare, all-natural sweetener that has no impact on the body's blood sugar.
Course:
Dessert, Snack
Servings: 24servings
Calories: 157kcal
Ingredients
1cupgrass-fed buttersoftened (or sub ghee or coconut oil)
½cuppumpkin pureenot pie filling
1 1/4cupalmond flour
1cupcoconut flour*see notes for protein powder option
Preheat the oven to 350° F and line a 10x 15” rimmed baking sheet with parchment paper.
Add softened butter to mixing bowl and stir in pumpkin puree and sugar until creamed.
Add almond flour, coconut flour and pumpkin pie spice to bowl and mix until well combined.
Dump out onto the parchment-line in about six portions evenly spaced around lined baking sheet. Use folded up piece of parchment paper to press down spread out to rims, keeping a uniform consistency of about ¼ inch.
Sprinkle almonds and pumpkin seeds on top, press lightly into dough with parchment paper.
Back at 325 for 28 to 30 minutes or until turning lightly golden brown.
Remove from oven and let cool in pan for 2 to 3 minutes before scoring into pieces.
Recipe Notes
To add protein powder or collagen hydrolystate: Instead of using 1 cup coconut flour, use 1/2 cup coconut flower and 1/2 cup protein powder.