INGREDIENTS
112g (1/2 cup) Almond flour
1 tbspn Granulated Erythritol (or stevia)
4 tbspn Imperial Butter (butter/margarine blend)
1 whole egg, 2 egg whites (60g of liquid egg whites)
1/2 cup unsweetened almond milk
1 envelope unflavored gelatin
50g organic canned pumpkin
2 scoops whey/casein blended protein of choice
1 container Trader Joe's Pumpkin Pie Cream Cheese (or make your own by using Batch from the Patch, any flavor sweet cream cheese)
Batch From the Patch spice
DIRECTIONS
Preheat oven to 375 degrees.
Melt butter in microwave.
Mix butter, almond flour, and erythritol.
Add crust mixture to 8x8 baking pan and bake for 10 minutes to harden.
Melt cream cheese in microwave.
Mix eggs, almond milk, cream cheese, Batch from the Patch spice, canned pumpkin, & gelatin together.
Pour mixture over crust.
Bake at 375 for 45 min.
Melt butter in microwave.
Mix butter, almond flour, and erythritol.
Add crust mixture to 8x8 baking pan and bake for 10 minutes to harden.
Melt cream cheese in microwave.
Mix eggs, almond milk, cream cheese, Batch from the Patch spice, canned pumpkin, & gelatin together.
Pour mixture over crust.
Bake at 375 for 45 min.