I felt like a fall brunch so I went for some Keto Pumpkin Crepe Cakes this AM topped with raisins, sliced almonds and maple syrup. They are hard AF to flip, but yummy and fluffy with no flour, just eggs and pumpkin! Serves 1. 

INGREDIENTS:

3 eggs, whisked 
½ tsp organic pumpkin pie spice 
1 tsp cinnamon
1 tsp vanilla extract
1 cup organic pumpkin purée 
Avocado oil 
A touch of JF Spicy Salt
A touch of maple sugar

TOPPINGS:

Maple syrup
Sliced almonds
Raisins

PROCESS:

In a large bowl, whisk together the eggs, pumpkin pie spice, cinnamon, vanilla extract, and pumpkin purée. This will be your batter. 

In a pan over medium-high heat, begin to warm your avocado oil. Once hot, ladel in the batter to create your pancakes - about 5-inches in size. As these cook on one side, season with a touch of my JF Spicy Salt and sweeten with maple sugar. Carefully flip; they are delicate. 

Enjoy warm, topped with maple syrup, sliced almonds, and raisins.