By Dr. Justin Marchegiani
This is an awesome recipe for the fall season. It's low carb, low sugar, no food allergens and tastes super great!
Here's the recipe as follows:
-four large eggs
-1 cup of canned pumpkin
-1/2 a cup of almond flour
-1 teaspoon of baking powder
-1/4 cup of coconut milk
-1 teaspoon of vanilla
-1/2 teaspoon of nutmeg
-1 teaspoon of cinnamon
-crushed pecans optional
-1 to 2 tablespoons of butter and coconut oil
Reference: Paleo comfort food cookbook.
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