Fat 18 grams
Protein 6 grams
Net Carbs 3 grams
1 1/2 cups almond flour
1/3 cup Swerve Granular
1/4 cup unflavored protein powder or egg white protein
1 Tablespoon baking powder
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1/2 cup pumpkin puree
1/4 cup butter, melted
1/4 cup unsweetened almond milk
1/2 teaspoon vanilla extract
1/2 cup Swerve, Granular
1 teaspoon Maple Grove Farms pancake syrup
1/4 cup chopped pecans
1 cup very hot water
Preheat oven to 350F
Whisk together flour, Swerve, protein powder, baking powder, pumpkin pie spice and salt. Stir in pumpkin puree, melted butter, almond milk and extract.
Spread batter in a glass 8×8 baking dish and put dish on rimmed sheet.
For topping combine Swerve and syrup til Swerve takes on a brown appearance and stir in pecans.
Sprinkle this mixture over the top of the batter and pour hot water evenly over the top. Do not stir.
Bake 35-45 minutes until the cobbler is golden brown and set in center.