Ingredients:

  • 15 oz canned pumpkin puree
  • 4 oz cream cheese, softened
  • 2 large eggs, room temperature
  • 1/2 cup granulated monk fruit sweetener
  • 3/4 cup almond flour
  • 2 tbsp coconut flour
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1 tsp vanilla extract
  • 1/2 cup almond flour
  • 1/4 cup brown monk fruit sweetener
  • 4 tbsp unsalted butter, melted
  • 1 tsp ground cinnamon
  • 1/4 tsp salt

Instructions:

  1. Preheat the oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper.
  2. In a large bowl, whisk the softened cream cheese and granulated monk fruit sweetener until smooth.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. Stir in the pumpkin puree until the mixture is a uniform, deep orange.
  5. Fold in the almond flour, coconut flour, cinnamon, ginger, and cloves until just combined, then pour the batter into the prepared pan.
  6. In a medium bowl, combine the almond flour, brown monk fruit sweetener, cinnamon, and salt.
  7. Pour the melted butter over the dry topping ingredients and stir until the mixture resembles wet sand.
  8. Sprinkle the topping evenly over the pumpkin base without pressing it down.
  9. Place the pan on the center rack and bake for 50–55 minutes until the edges pull away from the sides and the topping is deep mahogany brown.
  10. Gently press the center to ensure it is set before removing from the oven.