Cookie Bookie

Pumpkin Breakfast Cake

1/2 cup coconut flour
1/2 cup almond flour
1/2 cup golden flaxseed meal
2 tsp baking soda
2 tsp baking powder
4 tsp cinnamon
1 tsp ginger
1 tsp nutmeg
1/2 tsp sea salt
1/2 tsp cloves
1 15 oz. can pumpkin puree
2/3 cup xylitol
8 eggs
1/2 cup butter, softened
2 tsp vanilla extract

Preheat oven to 350 F. Grease a 9x13 pan and set aside.

In a large bowl, stir coconut flour, almond flour, flaxseed meal, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt together.

In a separate bowl, beat pumpkin, xylitol, eggs, butter, and vanilla together on high speed until smooth. Add to dry ingredients, and beat on low until well combined. Pour mixture into prepared pan.

Bake at 350 for 40-50 minutes, or until a toothpick comes out clean.

Refrigerate leftovers.

*Next time, try adding sugar-free chocolate chips sprinkled on top.