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18Ingredients
55Minutes
830Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 cups almond flour
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- 1/4 tsp. baking powder
- 2 tsp. pumpkin pie spice
- 1/4 cup almond butter
- 2 Tbsp. coconut oil
- 1/4 cup coconut sugar
- 2 Tbsp. maple syrup
- 2 tsp. vanilla extract
- 2 Tbsp. almond milk
- 1 cup pumpkin puree
- 1/2 cup ghee (grass-fed butter, or coconut oil, softened)
- 1/3 cup maple syrup
- 1/4 tsp. canela
- 1 1/4 Tbsp. coconut flour
- 2 1/2 Tbsp. coconut milk
- 1 Tbsp. coconut sugar
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NutritionView More
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830Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories830Calories from Fat590 |
% DAILY VALUE |
Total Fat65g100% |
Saturated Fat12g60% |
Trans Fat |
Cholesterol |
Sodium650mg27% |
Potassium390mg11% |
Protein14g |
Calories from Fat590 |
% DAILY VALUE |
Total Carbohydrate57g19% |
Dietary Fiber9g36% |
Sugars38g |
Vitamin A190% |
Vitamin C6% |
Calcium25% |
Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(2)
Liz Chase 4 years ago
Impressed everyone at the gathering even with “conventional” desserts there, this was the favorite. Will be making again for sure.
Marla Mcmullen 4 years ago
After refrigerating they cut well. Making frosting tomorrow so I served with vanilla ice cream. The flavor is very pumpkin. Will come back to review after frosting is made.
The frosting is delicious and I will use the recipe for various cakes and muffins. I used grass fed butter and did not add the coconut sugar and it was plenty sweet for us. Also when I made the recipe for the cake I did not have carrots and they are still moist and yummy! I am gluten free and my husband is not. Its nice to make a recipe that we both can enjoy.