Almond and Pumpkin Slice

As requested by my friend Cattie, here is the recipe for this handy, dandy slice. It's easy to throw together, super moist with a tender crumb and freezes well, and is gluten free and keto. If your pumpkin is not super sweet, you may need to add more of your preferred sweetener. As always, sweeten to your taste levels. I don 't like things super sweet, so I tend to err on the side of less is more. t = teaspoon

INGREDIENTS

• 125 g butter, room temperature
• 80-100 g natvia (sweetener)
• 5-10 drops liquid stevia concentrate 
• 125 g cream cheese, room temperature
• 125 g almond butter, or preferred nut butter
• 125 g sour cream
• 1 t vanilla extract
• 3 eggs
• 110 g raw pumpkin, grated or shredded in blender or food processor
• 50 g almond meal
• 1 t baking powder
• 0.5 t salt 
• 20 g coconut flour
• 1 t psyllium husk powder
• 20 g chia seed - ground

METHOD

Cream butter and natvia in a stand mixer or by your chosen method until light and fluffy, then add in the cream cheese and almond butter until well combined. In a jug, stir together the eggs, the sour cream and the vanilla. Reduce the speed of the mixer and add in the sour  cream mixture slowly until all incorporated.  Stir the pumpkin into the wet mix.

In another bowl, stir all the remaining ingredients together and then fold the dry ingredients into the wet. When combined, pour into a lined baking tray and bake at 160 C fro 45-60 minutes, checking for doneness with a toothpick from 40 minutes.

OPTIONAL -  You can add extra spices, like cinnamon to the mix. Walnuts would also complement the taste of this slice. I garnished mine with a few slivered almond.