free), softened
½ cup Swerve confectioners’-style sweetener or
equivalent amount of liquid or powdered sweetener
(see here)
1 teaspoon fine sea salt
¼ cup Swerve granular-style sweetener
2 tablespoons ground cinnamon
1 large egg yolk, beaten
- To make the dip, place the softened mascarpone
cheese and sweetener in a medium-sized bowl and mix
with a hand mixer until smooth. Add the pumpkin, sour
cream, vanilla, pumpkin pie spice, and cinnamon and
beat until combined. Cover and refrigerate for 3 hours. - When you’re ready to make the pie fries, preheat
the oven to 350°F. Line a baking sheet with parchment
paper. - Place the almond flour, coconut flour, softened
butter, ½ cup of confectioners’-style sweetener, and salt
in a medium-sized bowl and mix well to combine.
Place the dough between 2 pieces of parchment paper
greased well with coconut oil spray. Roll out the dough
into a ¼-inch-thick rectangle. Remove the top piece of
parchment. Using a sharp knife or pizza wheel, cut the
dough into strips that are ½ inch wide and 3 inches
long. - Place the granular sweetener and cinnamon in a
small dish and mix to combine. Set aside.