8 ounces plain cream cheese at room temperature
¼ cup powdered monk fruit Swerve confectioner’s sugar is fine too
1 teaspoon orange extract
Bread Ingredients
1 ½ cups almond flour
½ cup coconut flour
1 ½ teaspoons baking powder
½ teaspoon sea salt
5Â eggs
1 cup pure pumpkin puree
½ cup powdered monk fruit Swerve confectioner’s sugar works too
1 teaspoon vanilla extract
2 teaspoons organic pumpkin pie spice
½ cup coconut oil melted
3 tablespoons ghee melted
Instructions
For the Cream Cheese Filling
In a small bowl, mix all cream cheese filling ingredients well with a metal spoon.Â
For the Bread
Preheat the oven to 325℉.Â
Line two loaf pans with parchment paper or grease with coconut oil.
In a large bowl, mix the dry ingredients, almond and coconut flours, baking powder, and salt.Â
In another bowl, beat or whisk the 5 eggs, pumpkin puree, powdered monkfruit, vanilla extract, and pumpkin pie spice. Slowly add the melted coconut oil and ghee to the mixture.
Add the wet ingredients to the dry ingredients and stir until a batter is formed.Â
Assemble
Pour 1/4 of the batter into each loaf pan.Â
Spoon half of the cream cheese mixture on top of these layers.Â
Pour 1/4 of the batter over both cream cheese layers.Â
Bake for 50 minutes or until a toothpick inserted into the center of the loaf comes out clean.
Cool bread in pans for 10 minutes. Then transfer to a cooling rack before serving. Enjoy!
Total Time: 1 hr 15 mins Servings: 15 slices
Ingredients
Cheesecake Filling Ingredients
Two 8 ounce bars plain cream cheese room temperature
6 tablespoons powdered monkfruit
1 cup pumpkin puree
1 teaspoon vanilla
1 teaspoon lemon juice
¼ cup heavy whipping cream
2Â eggs
¼ teaspoon cinnamon
¼ teaspoon allspice
¼ teaspoon pumpkin pie spice
Crust
1 cup chopped pecans
½ stick melted butter
2 tablespoons granulated monkfruit
Pinch salt
¼ teaspoon cinnamon
Drizzle(optional)
2 tablespoons 100% Cacao Like a melted Midnight Coconut bar or Keto Cup
Instructions
Preheat oven to 350℉.
For the Cheesecake Filling
Cream together the cream cheese and powdered monkfruit using an electric hand mixer until fluffy.Â
 In a medium bowl, beat in the pumpkin, vanilla, lemon juice and heavy whipping cream until just combined.Â
Add in the eggs one at a time until fully incorporated.
Fold in all the spices. Then set aside.
For the Crust
Chop pecans until you have small but uniform pieces and measures 1 cup. Place into a small bowl. Â
Add in the melted butter, granulated monkfruit, pinch of salt and cinnamon. Mix until combined.Â
Press into a greased 7″ springform pan. To get an even layer, use the bottom of a measuring cup to press the crust down. Â
Pour cheesecake filling over the crust and place into the oven for 55 minutes.
After the timer has gone off, turn off the oven. Leave the oven door open just a little bit. Let the cheesecake sit in the oven for an hour. Then place in refrigerator overnight.
Assemble
Once the cheesecake has sat overnight, drizzle with some melted 100% cacao or enjoy with some whipped cream!
2 teaspoons Homemade Pumpkin Pie Spice(see above)
½ cup pumpkin puree
¼ cup coconut milk or any dairy-free milk
⅓ cup coconut oil
1 teaspoon pure vanilla extract
Topping Ingredients
½ cup coconut sugar
¼ cup pure maple syrup
¼ cup pecans chopped
¾ cup very hot water
Instructions
Preheat oven to 350℉.
Line an 8″x 8″ baking pan with parchment paper.
For the Homemade Pumpkin Pie Spice
Combine all the spices.Â
For the Cobbler
In a medium bowl, combine flours, baking powder(or cream of tartar + baking soda), salt, coconut sugar, and 2 teaspoons homemade pumpkin pie spice. Set aside.
In a small bowl, combine pumpkin puree, coconut milk, coconut oil, and pure vanilla extract.Â
Pour your wet ingredients into your dry ingredients. Mix until a thick batter is formed.Â
Pour and spread the batter into the parchment-lined baking pan.
For the Topping
In a separate bowl, combine the coconut sugar, pure maple syrup, and chopped pecans.Â
Assemble
Spread the topping over the batter evenly.Â
Pour the very hot water over the entire batter. Do not stir!
Bake for 40-45 minutes, until the middle is set.
Remove the cobbler from the oven and let sit at room temperature for 10-15 minutes.Â
Scoop into dessert bowls and serve with dairy-free ice cream or dairy-free whipped topping. Enjoy!
1 can coconut milk just the solids, save liquid for another recipe
¼ cup maple syrup
1½ tablespoons arrowroot powder
1Â egg yolk
½ mashed banana
Extra ingridients:
Cashew Milk chocolate melted
Banana slices
Instructions
For the Cake:
Preheat oven to 350℉.
Using a hand mixer, beat together the coconut oil, sugar and vanilla until fluffy.
Add in the eggs one at a time and beat each in well before adding the next egg.
In a separate bowl, whisk together flour, baking powder, baking soda and salt.Â
Alternate between mixing in half of the milk and half of the flour mixture into the coconut oil, sugar, and vanilla until all of the milk and flour mixture is mixed in. You should get a batter by this point.Â
Using a standard size ice cream scoop, portion out the batter onto a parchment lined baking pan. Bake for 12 minutes.Â
Let the cakes cool for 5 minutes and then transfer them to a wire cooling rack before letting them cool completely.
For the Banana Pudding Mousse:
Let coconut milk and maple syrup come to a light boil on medium heat.
While it’s in the process of heating, in a separate small bowl, whisk together egg yolk and arrowroot powder.Â
Take out about ½ cup of the boiling milk mixture, and quickly whisk that into the egg mixture. This helps keep the eggs from scrambling when added to the hot milk mixture.
While constantly whisking the rest of the hot milk in the pot, add the egg/hot milk mixture.
Let come back up to a boil again while whisking non-stop. You should see it starting to thicken up.
After about 1 minute of a light boil, turn off heat.Â
Transfer to bowl and mix in the mashed banana.Â
Set pudding in fridge to cool for 30 minutes.Â
Then gently fold thawed Coco Whip in until a uniform mousse forms. Put the mousse back in the freezer for 30 minutes.
Assemble:
Fill a piping bag with the mousse and pipe a thick layer of the cream mixture onto the flat side of half of the cakes.
Place three banana slices on the cream and cover with a ½ teaspoon of melted chocolate.Â
Cover with another cake and drizzle more chocolate on top. Enjoy!