Keto Pumpkin Bake

Recipesfull introduces to you: Cheesecake Recipes. (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!

Brief

Prep 10 mins

Cook: 45 mins

Total: 55 mins

Servings: 8

Yield: 1 8-inch pie

Keto Pumpkin Bake

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

Chevre Cheesecake

Dessert

Directions

Step 1

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

Step 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.

Step 3

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

Nutritional Information

Keto Pumpkin Bake

Servings Per Recipe:8

Calories: 153.8

% Daily Value *

Protein: 5.9g 12%

Carbohydrates: 6.1g 2%

Dietary Fiber: 1.7g 7%

Sugars: 2g

Fat: 12.4g 19%

Saturated Fat: 7g 35%

Cholesterol: 123.8mg 41%

Vitamin A Iu: 8787.3IU 176%

Niacin Equivalents: 1.3mg 10%

Vitamin B6: 0.1mg 5%

Vitamin C: 2.3mg 4%

Folate: 21.9mcg 6%

Calcium: 53.8mg 5%

Iron: 1.6mg 9%

Magnesium: 17.4mg 6%

Potassium: 179.2mg 5%

Sodium: 246.4mg 10%

Calories From Fat: 111.9

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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