Pumpkin Breakfast Bake
Pumpkin Breakfast Bake
Ingredients
- 8 eggs , separated
- 1 cup stevia or coconut sugar
- ⅓ cup pumpkin
- ⅓ cup almond or coconut milk
- ⅓ cup arrowroot flour*
- ⅓ cup coconut flour
- 1 tbsp pumpkin pie spice
- 1 tsp cinnamon
- 2 Tbsp coconut oil , not melted
"Icing"
- 1 tsp pumpkin
- 1 tsp xylitol or a few drops liquid vanilla stevia
- ½ tsp cinnamon
- ½ cup plain Greek yogurt
- 1 scoop vanilla protein powder
- stevia to taste
Instructions
- Preheat oven to 350. Grease 9x13 baking pan with coconut oil or spray.
- Whip egg whites in mixer until they become foamy are start to stiffen up.
- Mix egg yolks, pumpkin and seasonings in another bowl, adding arrowroot last
- When whites are ready, fold in yolk mixture, then coconut flour until blended.
- Pour into baking pan and bake for about 18 minutes.
- Mix preferred icing recipe. When bake has cooled off till slightly warm, pipe or spread icing over!
Notes
**You can sub arrowroot flour for corn starch** ENJOY!
Hi!! I’m Kristin McConnell, I am so glad you are here! I am a wife to my amazing husband and a Mom of two fabulous kids. I love gardening, raising chickens, bee keeping and baking sourdough bread!
Kristin McConnell
Hi!! I'm Kristin McConnell, I am so glad you are here! I am a wife to my amazing husband and a Mom of two fabulous kids. I love gardening, raising chickens, bee keeping and baking sourdough bread!
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