1¼ cup cooked dry mashed pumpkin
1 tbls xylitol
2 large eggs
1 cup almond flour
2 tsps baking powder
pinch salt
1 tbls + 1 tsp psyllium husk
5ml ground cinnamon
coconut oil


Prepare and cook your pumpkin. Make sure the pumpkin is very dry with no excess water and let it cool down before use. Place all the ingredients in a glass mixing bowl and mix together well.  Drop spoonfuls of mixture into a heated pan with coconut oil.  Fry on a low to medium heat until browned on the one side. Turn gently and brown the other side. Once cooked, transfer to a plate and sprinkle with cinnamon mixed with a sweetner of choice. Continue until you have used up all the mixture. 

 Adapted from Low Carb is Lekker

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