Ingredients

The following ingredients have 9 Servings
  • 3/4 cup almond butter
  • 2 large eggs
  • 1 cup of cauliflower (riced)
  • 2 tablespoons coconut flour
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla
  • 3/4 cup coconut sugar
  • 1/2 cup pumpkin puree
  • 1 can of coconut milk
  • 1/2 cup coconut sugar
  • 1/2 cup coconut (shredded unsweetened)

Instruction

  • Preheat the oven to 350 degrees F.
  • In a large bowl, beat the eggs and then mix in the almond butter and cauliflower.
  • Next add in the coconut flour, baking soda, vanilla, coconut sugar and puree.
  • Mix well and then scrape into a baking pan.
  • Cook for 40-50 minutes or until a toothpick comes out cleanly from the center.
  • While the bread is baking, add the coconut milk and coconut sugar to a small sauce pan.
  • Whisk until the sugar dissolves and simmer for 30-40 minutes or until the mixture thickens and then take off the stove.
  • When the bread is done, let it cool.
  • While the bread is cooling, add the coconut flakes to a dry skillet and cook until the coconut is toasted. Watch that it doesn't burn by stirring constantly. Set aside.
  • When the bread has cooled, turn it over onto serving plate.
  • Pour 3/4 of the caramel over the bread then sprinkle the toasted coconut on top.
  • Finish by drizzling the rest of the caramel over the coconut.
  • Slice and eat!