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Pumpkin Sticks

Servings: 2
Author: Angela Coleby
Print Recipe


  • 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


  • 2 oz 56g cream cheese, softened
  • 1 teaspoon ground erythritol or sugar substitute
  • 1 teaspoon water


  • 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!


Makes 6 Sticks
Nutritional info per stick – 179 Calories, 12g Fat, 4g Protein, 13g Total Carbs, 8g Fibre, 5g Net Carbs