1-1/2 cups sifted almond flour
1/4 cup sifted coconut flour
1/4 cup Lakanto golden sweetener
1/4 cup Pyure granulated sweetener
1 tablespoon baking powder
1/2 cup chopped pecans (reserve 2 tablespoons for the topping)
3/4 cup pumpkin puree
1/2 cup melted unsalted butter (Sub coconut manna for dairy free option)
2 teaspoons LorAnn Pumpkin Spice emulsion
2 teaspoons pumpkin spice seasoning
Glass 8x8 baking dish
Preheat oven to 350 degrees Fahrenheit.
Line the glass baking dish with the parchment paper, then spray with the cooking spray.
In a large mixign bowl combine the almond and coconut flours. Mix in the sweeteners, baking powder, and chopped pecans (minus the 2 tablespoons reserved)
Fold in the eggs, pumpkin, melted butter, pumpkin spice emulsion and seasoning. Mix well.
Pour the batter into the parcment lined baking dish and flatten the top. Sprinkle with the remaining pecans.
Bake in the center rack of your oven for 40 minutes or until a toothpick inserted comes out clean.
Cut into squares and enjoy!
Makes 9 squares