Hello, all! Yesterday, I took the above recipe and modified it because it looked so interesting! It was delightful and elevated so I wanted to share:
For the crust: 1 1/2 cups almond flour
1/4 teaspoon salt
3 T butter, melted
2 T water or unsweetened almond milk
1 teaspoon vanilla
1/4 cup granulated sweetener (I used erythritol)
1 T chopped fresh rosemary
Press into bottom and a bit up the sides of a prepared springform pan lined with parchment. I par baked this only while prepping filling
Filling:
1 can pumpkin puree
1 C double cream or whipping cream
2 eggs
1/2 cup brown sugar substitute
1 teaspoon cinnamon
1/2 teaspoon (or add to taste) almond extract
1/2 teaspoon sea salt
Pour into pan
Topping
65 g brown sugar substitute or granulated sugar sub
1-2 teaspoons chopped rosemary
Sprinkle on top of mix
Bake at 175 C (I also put pan of water under) for 40-45 mins until done.
Serve with fresh whipped sweetened cream.
I’m sorry I do not have the macros as I have just Keto adapted the recipe. It is really so good and was a very nice way to elevate this dessert
by Therealladyboneyard
1 Comment
Thanks for posting this! I just looked at a label for pumpkin puree – I had just assumed it wouldn’t fit in my macros, but it’s not too bad actually – the actual pumpkin will only account for ~5g net/slice.