Directions

Serving Size: 15

1) preheat over to 350 and lightly grease cake pan or loaf
2) Cream butter, mix in erythritol, egg, vanilla mix until fully combined.
3) mix in Molasses and pumpkin puree, making sure to scrap down all the sides
4) In separate bowl mix: Flour, protein powder, cinnamon, ginger, all spice, gingerbread spices
5) A little bit at a time pour dry ingredients into wet ingredients being sure to scrap down sides to ensure it is well incorporated.
6) pour batter into prepared pan and put in oven for 12-15 mins or until cake is thoroughly cooked.
7) Let cake cool completely before serving. Can add a little bit of whipping cream to top of cake

Directions

Serving Size: 36

1) Preheat over to 350. Lightly grease cookie sheet to ensure cookies do not stick
2) cream butter, add erythritol, pumpkin puree scarping down sides to ensure all mixed in
3) add egg and vanilla
4) mix in flour, protein powder, baking powder, baking soda, cinnamon, nutmeg, pumpkin pie spices
5) once everything is completely mixed in scoop cookies onto baking sheet
6) bake in over for 8-12 mins or until completely cooked.
7) while cookies are baking in over make the brown sugar icing by
1) Melt butter in a small saucepan over low-medium heat, stirring frequently, until it foams, the foam dissipates, it turns a deep golden brown about 10 minutes ensure to watch the brown butter very closely. It can go from ‘brown’ to ‘burned’ very quickly.
2) Remove butter from heat, cool 2-3 minutes, and *carefully* pour over powdered sugar.
3) Add milk and vanilla, and vigorously whisk the mixture until smooth. If the icing seems to seize or separate, continue to mix it. You can use an electric mixer if preferred. Icing should be thin enough to spread, but not runny or drippy. Add additional milk or powdered sugar, as needed, to achieve desired consistency.