Pumpkin Recipe | Keto Pumpkin Bake

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!

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

Cooking 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.

Nutrition Facts

• calories153.8
• carbohydrateContent6.1 g
• cholesterolContent123.8 mg
• fatContent12.4 g
• fiberContent1.7 g
• proteinContent5.9 g
• saturatedFatContent7 g
• sodiumContent246.4 mg
• sugarContent2 g