1Cook the pumpkin in a pot until soft for about 15 Minutes.
2Mash the pumpkin with a potato masher and add the eggs, almond flour, baking powder, psyllium husk and ground cinnamon.
3Heat a frying pan to medium-high heat.
4Add the coconut oil.
5Scoop up heaped tablespoons of the batter and fry until the fritter is golden on both sides.
6Remove from the pan.
1In a sauce pan heat the pan up to medium-high heat.
2Add the butter, cream and 1/2 T of the Xylitol.
3Stir for about 3 Minutes.
4Remove from heat and add vanilla pod.
5Once vanilla is combined pour over fritters.
6In a separate bowl combine the remainder 1 T of Xylitol with cinnamon.
7Sprinkle over and serve while hot.