Incredibly creamy, sweet little pumpkin cakes with a lovely hint of maple. A perfect low carbon gluten-free dessert to welcome autumn!
In a medium bowl, whisk together almond flour and Swerve. In a small bowl, stir melted butter and maple extract together. Add butter mixture to almond flour mixture until well combined.
In a large bowl, beat cream cheese until smooth. Beat in Swerve, maple extract and spices until incorporated. Beat in dried pumpkin puree and stevia extract, then beat in egg until fully incorporated. Beat in heavy cream. Scrape down beaters and sides of bowl as needed.
Serves 12. Each serving has 3.5 g of carbs and 1.1 g of fiber. Total NET CARBS = 2.4 g.