Keto Pumpkin Bake recipe

All Recipes Fruits and Vegetables Vegetables Squash

Ingredients

1 (8 ounce) package cream cheese, softened
4 large eggs
1 (15 ounce) can pumpkin puree
½ cup granular sucrolose sweetener (such as Splenda®)
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice

Nutrition Info

153.8 calories
carbohydrate: 6.1 g
cholesterol: 123.8 mg
fat: 12.4 g
fiber: 1.7 g
protein: 5.9 g
saturatedFat: 7 g
servingSize: -
sodium: 246.4 mg
sugar: 2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Place cream cheese in a bowl, beat with an electric mixer until smooth. Add eggs and beat until well combined. Add pumpkin puree, sweetener, cinnamon, and pumpkin pie spice, mix well. Pour batter into an ungreased 8x8-inch baking pan.

  3. Bake in the preheated oven until center is set, about 45 minutes. Remove from oven and cool completely. Slice into serving-size pieces.

Recipe Yield

1 8-inch pie

Recipe Note

A good keto breakfast, snack, or dessert! Store in fridge. Try it with a little Splenda®-sweetened whipped cream for a breakfast you will never get sick of!

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