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Ingredients
  • subheading: CAKE:
  • ⅔ cup (140g) pumpkin puree
  • ½ cup (100g) butter - melted
  • ½ cup (118ml) water
  • 1 tbsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp allspice
  • ¼ cup (50g) sugar substitute (I used monk fruit)
  • 3 eggs
  • 2 cups (200g) almond flour
  • 1 tsp baking powder
  • subheading: ICING:
  • 1 pkg (250g) cream cheese
  • ¼ cup (40g) confectioners sugar substitute
  • 1 tsp vanilla
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