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!

rocksoutforcheese
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

  • 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

154 calories; 12.4 g total fat; 124 mg cholesterol; 246 mg sodium. 6.1 g carbohydrates; 5.9 g protein; Full Nutrition

Reviews (4)

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Most helpful positive review

Rating: 5 stars
10/20/2019
I made one change, with this recipe.... I used monk fruit sweetener from Costco, instead of sugar... And it came out just as I had hoped! Perfect for a lower carb sugar-free diet!! And, it tastes 'normal.' I bake with monk fruit sweetener a lot, lately, and I prefer it to other non-carb sugar replacements, for taste. I will be making this again, before Thanksgiving season passes us by! Read More
4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
10/20/2019
I made one change, with this recipe.... I used monk fruit sweetener from Costco, instead of sugar... And it came out just as I had hoped! Perfect for a lower carb sugar-free diet!! And, it tastes 'normal.' I bake with monk fruit sweetener a lot, lately, and I prefer it to other non-carb sugar replacements, for taste. I will be making this again, before Thanksgiving season passes us by! Read More
Rating: 5 stars
10/20/2019
I made one change, with this recipe.... I used monk fruit sweetener from Costco, instead of sugar... And it came out just as I had hoped! Perfect for a lower carb sugar-free diet!! And, it tastes 'normal.' I bake with monk fruit sweetener a lot, lately, and I prefer it to other non-carb sugar replacements, for taste. I will be making this again, before Thanksgiving season passes us by! Read More
Rating: 5 stars
04/19/2019
I love anything pumpkin and this did not disappoint. I used Neufchâtel cheese Truvia and added a tsp of vanilla. Very reminiscent of crustless pumpkin pie. Will make again. Thank you for the recipe! I Read More
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Rating: 5 stars
10/20/2019
I couldn’t find pumpkin purée, so I used pumpkin pie canned mix, and it came out pretty good, but next time I’ll try it with pumpkin purée and see how that comes out (: Read More
Rating: 4 stars
10/22/2019
I made it like the recipe. It was good. The next time I make it I will be adding 1 tsp vanilla and will increase the cinnamon and pumpkin pie spice. This will be good at Thanksgiving as I have to watch my carb and sugar intake. Read More