Keto Pumpkin Maple Pecan Cobbler
5 Tbsp Kerry Gold Butter melted
1/4 cup Heavy cream
1/3 cup Lakanto Gold Sweetener
1/2 Cup Canned Pumpkin
1 1/2 cup Super Fine Almond Flour
1/4 cup egg white protein powder
1 Tbsp Baking powder
1/2 Tsp Fine Himalayan Pink salt
1 Tsp Bourbon Vanilla Extract
1 Tsp Saigon Cinnamon
1/2 cup Lakanto Gold Sweetener
1/4 cup pecans chopped
1/4 cup Lakanto Maple Syrup
1 cup super hot water
Preheat oven to 350 F
Filling- Combine all dry ingredients. Then stir in melted butter, pumpkin, cream and extract. Spread in a lightly greased 8x8 glass baking dish and place on cookie sheet.
Topping- Stir together Erythritol and pecans then sprinkle on top of batter. Then pour hot water evenly over entire mixture (don’t stir). Bake for 40-45 until golden brown and set in center.
Makes 8 helpings. Macros will vary by brands.
Nutrition if made as above: net carbs-3g protein-3.7g fat-19g