Ingredients

The following ingredients have 2 Servings
  • 3 cups blanched almond flour
  • 6 tablespoons coconut flour
  • 4 tablespoons golden flax meal
  • 1 teaspoon xanthan gum
  • 1 teaspoon sea salt (fine)
  • 4 teaspoons gluten-free baking powder
  • 4 tablespoons unsalted grass fed butter
  • 4 large egg whites (about 1/2 cup)
  • 3/4 cup pumpkin puree
  • 1 cup Swerve Granulated
  • 2 tablespoons pumpkin spice (more if you like )
  • 1 cup Swerve Confectioner's sweetener
  • 2 tablespoons water or milk (more if needed)
  • 1/4 teaspoon vanilla

Instruction

  • Cut butter into pea sized pieces, place in freezer.
  • Preheat oven to 350 degrees F.
  • Measure all dry ingredients. Mix together well.
  • Add butter mixing in with your hands, as you would with biscuits.
  • Add in pumpkin puree.
  • Beat egg whites until fluffy.
  • Form into two discs. Cover with plastic and refrigerate.
  • Bake on a baking sheet with parchment paper.
  • Bake one disc at a time. Cut disc into eight pieces. Use a large knife to move the cut discs apart. This can be tricky. I use a large knife and move half slightly. Then cut into quarter, move that slightly and cut each into half. See photo. These don't rise much and will bake with that separation.
  • Bake at 350 degrees F. 15-20 minutes until golden brown. You may need to cover with foil at 15 minutes.
  • Allow to cool completely. If you touch these warm, they will break. Once they cool, you can pick them up.