Go Back
Print
Recipe Image
Notes
–
+
servings
Smaller
Normal
Larger
Pumpkin Sticks
Servings:
2
Author:
Angela Coleby
Print Recipe
Ingredients
½
cup
pumpkin puree
½
cup
56g coconut flour
4
tablespoons
56g butter, melted
1
egg
2
teaspoons
vanilla essence
½
teaspoon
baking powder
¼
teaspoon
salt
2
tablespoon
18g psyllium ground powder
¼
cup
boiling water
¼
cup
erythritol
52g (or sugar substitute)
1
teaspoon
ground all spice
2
teaspoons
ground ginger
½
teaspoon
ground cloves
½
teaspoon
ground nutmeg
2
teaspoons
ground cinnamon
Topping
2
oz
56g cream cheese, softened
1
teaspoon
ground erythritol
or sugar substitute
1
teaspoon
water
Instructions
Pre-heat the oven to 200C/400F degrees.
Mix the coconut flour, baking powder, salt, spices and psyllium powder in a bowl and combine well.
Add the pumpkin puree, butter, vanilla essence, erythritol and the eggs. Mix thoroughly until the mixture looks like breadcrumbs.
Boil the water and add to the mixture a bit at a time, stirring thoroughly until you have a dough.
Cut the dough into six pieces. Take one of the pieces and roll out into a stick
Place the pumpkin sticks on a parchment paper lined baking tray.
Bake for 25 minutes, turning over after 12 minutes.
Remove from the oven and allow to cool.
Blend the cream cheese, ground erythritol together with the water, adding any more if necessary for the topping. Drizzle this over the pumpkin sticks.
Eat and enjoy!
Notes
Makes 6 Sticks
Nutritional info per stick – 179 Calories, 12g Fat, 4g Protein, 13g Total Carbs, 8g Fibre, 5g Net Carbs