Servings: 3 servings
Calories: 310kcal
Ingredients
- 1 cup almond flour sub: sunflower-seed flour for nut-free
- 3/4 cup unsweetened pumpkin purée sub: butternut-squash purée
- 1/3 cup powdered erythritol/monk-fruit sub: allulose, slightly moister crumb
- 1 large egg sub: 2 egg whites, lighter texture
- 3 tbsp melted butter sub: coconut oil
- 1 tsp pumpkin-pie spice sub: 1/2 tsp cinnamon + 1/4 tsp nutmeg + 1/4 tsp clove
- 1 tsp baking powder sub: 1/2 tsp baking soda + 1/2 tsp cream of tartar
- 1 pinch sea salt
- Flan layer: 4 oz full-fat cream cheese softened (sub: dairy-free block cream cheese), 1/2 cup heavy cream (sub: coconut cream), 1/4 cup unsweetened almond milk (sub: macadamia milk), 3 Tbsp powdered erythritol/monk-fruit (sub: allulose), 1 large egg (sub: 2 yolks, denser flan), 1 tsp pure vanilla extract (sub: 1/2 tsp vanilla + 1/2 tsp almond extract), pinch sea salt
Instructions
- Prep pans & oven: Preheat oven to 350°F. Grease three mini loaf pans and line with parchment.
- Mix pumpkin batter: Whisk almond flour, sweetener, pumpkin-pie spice, baking powder, and salt. In another bowl blend pumpkin, egg, and melted butter. Combine wet with dry; spread evenly into prepared pans.
- Blend flan: In a blender, purée cream cheese, heavy cream, almond milk, sweetener, egg, vanilla, and salt until completely smooth. Gently pour flan mixture over pumpkin batter; layers will separate during baking.
- Bake in water bath: Place loaf pans in a larger roasting pan. Pour hot water halfway up sides. Bake 45–50 min until a knife in center comes out mostly clean.
- Cool & chill: Cool 30 min, then refrigerate at least 4 hours, or overnight.
- Serve: Run a thin knife around edges, invert to unmold, and slice.
Nutrition
Serving: 1serving | Calories: 310kcal | Protein: 9g | Fat: 27g | Fiber: 4g
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