Description
Tips: Don't overcook it. It will crack. Make sure you stir the pumpkin pretty well. It may crack if there is too much pumpkin.
Ingredients
- 1 tsp nutmeg
- 1 tsp cinnamon (Affiliate Link)
- 1 tsp allspice
- 1/2 tsp cloves
- 1 lb Ricotta cheese
- 1/2 - 2/3 cup of monk fruit - adjust the amount, it's pretty sweet
- 1/2 cup pumpkin puree
- 3 eggs
- 1 tsp vanilla extract (Affiliate Link)
- 1/4 cup coconut flour
- 1/4 cup coconut/almond milk or coconut milk
- 1/2 cup chopped walnut
Instructions
- Preheat 350 degrees.
- Mix the nutmeg, cinnamon (Affiliate Link), allspice, and cloves in a bowl.
- Sprinkle a little bit on the pumpkin puree and stir. Then, mix the rest with the ricotta.
- Add the eggs, vanilla, coconut flour, coconut milk, three eggs, and monk fruit sweetener to the ricotta mixture.
- Mix well in the mixture.
- Butter the 5 x 12 glass baking sheet (Affiliate Link). Be sure to butter the sides as well as the bottom.
- Pour the batter into the baking dish.
- Using a tablespoon, add six spoonfuls of pumpkin batter in random areas in the baking dish.
- I used a knife to mix the pumpkin into the ricotta batter creating swirls throughout the cake batter.
- Bake in the oven for 35-40 minutes or until the toothpick comes out clean in the center.
- Let cool.
Nutrition
- Serving Size: 2 inch x 2 inch square pieces
- Calories: 134.34 kcal
- Sugar: 0.83 g
- Sodium: 56.8 mg
- Fat: 9.66 g
- Saturated Fat: 4.19 g
- Trans Fat: 0.0 g
- Carbohydrates: 5.51 g
- Fiber: 1.84 g
- Protein: 6.93 g
- Cholesterol: 59.27 mg