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SHORTBREAD GINGERBREAD LAYER:

  • 1/2 Cup Almond Flour
  • 1/2 Cup Coconut Flour
  • 2 tbsp Vanilla Protein Powder
  • 1 tbsp Molasses
  • 1 tbsp Coconut Oil
  • 1 packet Stevia
  • 1 tsp Cinnamon
  • 1/2 tsp Nutmeg
  • 2-4 tsp Water

PUMPKIN LAYER:

  • 1/2 Cup Pumpkin Purée
  • 1 Scoop Vanilla Protein Powder
  • 1 tsp Cinnamon
  • 1/2 tsp Nutmeg

CHOCOLATE LAYER: 

  • 1/4 Cup Lilly’s Sugar Free Chocolate Chips  
  • 2 Tbsp Almond Milk
  • 2 Packets Stevia
  • ***You will need 1 cookie dough quest bar finely chopped to sprinkle after gingerbread layer***

Preheat Oven to 350F.

Mix all gingerbread ingredients together in a bowl. The mixture should be on the dryer side but able to mold. Press into a 8×8 inch pan lined with parchment paper.Bake for 10 minutes. Remove from oven and sprinkle quest bar evenly over gingerbread layer.

Mix pumpkin ingredients together and pour evenly over gingerbread layer.

Let cool in freezer while melting chocolate ingredients together. Pour evenly over pumpkin layer and let freeze for 1-2 hours. Enjoy!