Pumpkin Icebox Cake
Serves 820 mins prep0 mins cook
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.
0 servings
What you need
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.View original recipe