Ingredients:

  • 2 cups (240g) super-fine almond flour
  • 1/4 cup (32g) coconut flour
  • 1/2 cup (100g) granulated monk fruit sweetener
  • 1 tbsp (12g) baking powder
  • 1 tsp (2g) ground cinnamon
  • 1/2 tsp (1g) ground ginger
  • 1/4 tsp (0.5g) ground cloves
  • 1/4 tsp (1.5g) salt
  • 1/2 cup (115g) unsalted butter, melted and cooled
  • 1/2 cup (120g) pumpkin puree
  • 2 large eggs, room temperature
  • 1 tsp (5ml) vanilla extract
  • 1/2 cup (60g) almond flour
  • 3 tbsp (36g) granulated monk fruit sweetener
  • 1 tsp (2g) ground cinnamon
  • 3 tbsp (42g) unsalted butter, cold and cubed

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. Grease an 8x8 inch pan and line it with parchment paper, leaving an overhang on the sides for easy removal.
  3. In a large bowl, combine almond flour, coconut flour, sweetener, baking powder, cinnamon, ginger, cloves, and salt. Stir until no clumps remain.
  4. In a separate bowl, whisk the melted butter, pumpkin puree, eggs, and vanilla extract until smooth.
  5. Merge the wet ingredients into the dry ingredients and stir until combined.