Preparation Time: 10 minutes | Cooking Time: 15 minutes |
Chilling Time: 2 hours | Servings: 8
1 cup almond flour
¼ cup melted butter
¼ cup Erythritol
½ tsp. salt
¼ cup almond butter
¼ cup heavy cream
½ tsp. cinnamon
1 tsp. maple extract
¼ tsp. Xanthan gum
½ cup toasted pumpkin seeds
1. Preheat oven to 400ºF. Prepare a baking pan with a layer of
parchment paper.
2. Combine ¼ cup of the butter, salt, almond flour, and 1
tablespoon of the Erythritol; mix well.
3. Press the crust (above) into the baking pan or dish. Bake for
12 to 15 minutes. Transfer to the countertop and let it cool.
4. Use a blender to combine the almond butter, rest of the melted
butter, Xanthan gum, maple extract, cinnamon, and heavy
5. Blend until smooth and creamy. Scoop it into the prepared
crust and top with the toasted pumpkin seeds.
6. Store in the fridge for a minimum of two hours; overnight is
7. Slice into 8 squares.
Net Carbs 5.9g, Calories 399, Total Fat 36.1g, Saturated Fat
11.6g, Cholesterol 41mg, Sodium 395mg, Total Carbohydrate
10g, Dietary Fiber 4.1g, Total Sugars 0.4g, Protein 10.7g,
Calcium 19mg, Iron 3mg, Potassium 159mg

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