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!

• Preparation Time: 10 mins
• Cooking Time: 45 mins
• Total Time: 55 mins
• Calories: 154 Calories

Ingredients

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

Recipe Instructions

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.