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Ingredients
  • 2 ¾ cups almond flour
  • 1 cup powdered Swerve
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 6 eggs
  • ½ cup oil
  • 240g zucchini, pureed (about 2 medium zucchini or just over a cup)
  • 1 tablespoon vanilla
  • 1½ tablespoons cinnamon
  • subheading: glaze:
  • 4 oz cream cheese
  • ½ cup swerve
  • ½ teaspoon vanilla
  • 3 tablespoons heavy cream
Steps
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