Ingredients

The following ingredients have 4 Servings
  • 2 large Eggs
  • 1 large Egg White
  • 1/4 cup 100% pumpkin puree (canned)
  • 3 Tablespoon Butter (melted and cooled)
  • 2 teaspoons Low Carb Sugar Substitute
  • 20 drops Liquid Stevia
  • 3 Tablespoons unsweetened almond milk
  • 1 teaspoon vanilla extract
  • 1/2 cup Almond Flour
  • 3 Tablespoons Coconut flour
  • 1 teaspoon Baking powder
  • 1 teaspoon Pumpkin Pie Spice
  • 1/4 teaspoon Pink Himalayan Salt

Instruction

  • In a large bowl, beat eggs until combined (save the egg white for a later step), then whisk in pumpkin, cooled butter, erythritol, stevia, milk and vanilla. Mix until smooth.
  • Add almond flour, coconut flour, baking powder, pumpkin pie spice, and salt, stirring until batter is combined.
  • In a separate bowl, whip the egg white to stiff peaks, then gently fold into the batter. Allow batter to rest for 3-5 minutes. This helps the batter thicken.
  • Meanwhile, preheat a griddle or a large skillet on medium-low heat. Spray cooking surface generously with oil cooking spray or butter.
  • Drop about 1/4 cup of batter onto the griddle. Cook 3-5 minutes, until edges are golden brown and bubbles form on the top. GENTLY flip and cook another 2-4 minutes or until golden brown and the middle is cooked through.
  • Serve with fresh whipped cream, butter, sugar free syrup, toasted pecans, or your desired toppings.