GF & refined sugar free!
Topping:
- ⅓ cup pumpkin purée
- 3 tbsp cream cheese
- 3 tbsp honey
- 1 tsp pumpkin pie spice
- ¼ tsp sea salt
Crust:
- 3 Maple Salted Caramel Keto Krisp
- 2 tbsp almond butter
Instructions:
- Pulse crust ingredients together in a blender, then pack 1-2 tbsp of the crumble into the bottom of 6 lined muffin wells
- Mix all if the filming ingredients together, distribute evenly on top of the crusts & freeze until set
optional : drizzle with melted white chocolate
Recipe by: @_intuitivelivingwithlili
