Pumpkin Icebox Cake

Name: Pumpkin Icebox Cake
Prep time: 20 min
Total time: 20 min
Yield: 8
Ingredients: coconut flour; almond flour; Lakanto granulated monk fruit; eggs; MCT coffee creamer; ricotta cheese; pumpkin puree; Keto maple syrup

20 mins prepServes 8

A delightful Pumpkin Icebox Cake featuring seasonal pumpkin flavors, perfect for fall. This keto and gluten-free dessert is made with coconut flour, almond flour, monk fruit sweetener, and a hint of ricotta cheese, all bringing together a deliciously creamy texture.

8 servings

What you need

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Instructions

1: In a bowl, mix coconut flour and almond flour together.

2: Add Lakanto granulated monk fruit and mix well.

3: Beat in the eggs until combined.

4: Stir in the MCT coffee creamer (or coconut oil) and mix until well combined.

5: Fold in the ricotta cheese and pumpkin puree until smooth.

6: Sweeten the mixture with Keto maple syrup.

7: Layer the mixture in a dish and refrigerate until set.

8: Serve chilled and enjoy your pumpkin icebox cake.

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Pumpkin Icebox Cake

What you need

Instructions

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