Low Carb Pumpkin Souffle

Ingredients

• 1 cup pumpkin purée
• 4 eggs
• 1/4 cup coconut oil or ghee, melted
• 2 tablespoons almond butter
• 6-8 tablespoons Lakanto maple syrup
• 1 T pure vanilla extract
• 1 tablespoon coconut flour
• 1/4 teaspoon baking soda
• 1 T cinnamon
• 2 T pumpkin pie spice
• pinch of sea salt

Directions

• Preheat the oven to 350 degrees F.
• Grease 4 1-cup oven-safe ramekins with butter or coconut oil.
• Whisk the canned pumpkin, eggs, coconut oil, almond butter, maple syrup, and pure vanilla extract together until well combined.
• Add the remaining ingredients (coconut flour, baking soda, cinnamon, pumpkin pie spice, salt) to the wet ingredients and whisk until well combined.
• Pour mixture into ramekins.
• Bake in the center of the oven for 25-35 minutes or until the soufflé puffs up and the center no longer appears wet.