Keto; Gluten-free
.Preheat oven to 325 F. Grease 8x8 pan.
Make the pumpkin spice if you do not have some: combine 1 teaspoon ground cimmamon, 1/4 tsp nutmeg, 1/4 tsp ground cloves, 1/4 tsp ground ginger.
Make the base: In medium mixing bowl, combine melted butter and erythritol, mix until fully blended. Add almond flour and pumpkin spice; stir until combined. Transfer mixture to the pan and press evenly into the bottom. Bake in the oven for 10 minutes, then set aside to cool.
Make the filling: In a large mixing bowl, beat cream cheese and erythritol until smooth. Add pumpkin puree, eggs, vanillla and spices. Beat together until well combined.
Pour into crust and spread out evenly. Bake for 40-55 minutes or until the edges are firm but the middle still jiggles slightly, the top appears dry.
Let sit for 10-15 minutes, then cover and refrigerate for at least 4-6 hours before slicing.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (944g) | ||
Recipe Makes: Servings | ||
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Calories: 2444 | ||
Calories from Fat: 2047 (84%) | ||
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Amt Per Serving | % DV | |
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Total Fat 227.4g | 303 % | |
Saturated Fat 107.2g | 536 % | |
Monounsaturated Fat 74.8g | ||
Polyunsanturated Fat 18.8g | ||
Cholesterol 569.8mg | 175 % | |
Sodium 1880.5mg | 65 % | |
Potassium 2083.3mg | 55 % | |
Total Carbohydrate 60.4g | 18 % | |
Dietary Fiber 12.4g | 50 % | |
Sugars, other 48g | ||
Protein 56.5g | 81 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2444
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