- ½ cup almond flour
- ¼ cup coconut flour
- 4 eggs
- 5 tablespoons canned pumpkin (or applesauce)
- 1 teaspoon baking powder
- ½ teaspoon cinnamon (optional)*
- Pinch stevia (optional)
- Pinch sea salt
Directions:
In a medium bowl, mix all ingredients until well combined.
Coat five dessert ramekins with cooking spray. Divide batter between the dishes (it’s about 4 tablespoons per dish). Microwave them one at a time for 1:15, or until set. Let cool for 5 minutes, then invert. Slice down the center and place a small sheet of wax paper in the middle. Once completely cooled, wrap in Saran wrap or foil and refrigerate or freeze until ready to serve. If eating immediately, toast on a high setting until outside is crisp. If pulling from the freezer, you might need to double toast.
Top with coconut butter, regular butter, ghee or almond butter.
You can add garlic powder and onion powder plus poppy seeds and sesame seeds to make a savory version.
If using an oven bake at 350°F for about 15 minutes or until firm.
- Calories:173
- Protein:9g
- Fat:11g
- Carbs:6g
- Fiber:1.5g
- Net Carbs:4.5g
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