Dessert

Low Carb Pumpkin Desert is for Dessert.

Low Carb Pumpkin Desert takes 15 minutes to prepare.

Low Carb Pumpkin Desert takes 30 minutes to cook.

Low Carb Pumpkin Desert makes 12 servings.

The ingredients for Low Carb Pumpkin Desert are:

15 oz pumpkin puree
¾ cup erythritol
¼ cup equivalent of Splenda
2 eggs
1 tsp vanilla
¾ cup unsweetened almond milk
2/3 cup almond flour
¼ tsp salt
¼ tsp baking soda
¼ tsp baking powder
2 tsp pumpkin spice
1.5 cup, fluid heavy whipping cream

Here is how you make Low Carb Pumpkin Desert:

1. Preheat the oven to 350 F. 2. Grease 9x9" cake pan or casserole. 3. In a bowl stir together almond flour, pumpkin spice, salt, baking powder and baking soda. 4. Mix the pumpkin puree with erythritol, eggs, vanilla and amond milk 5. Add dry ingredients in the mixture and mix until it's evenly combine. 6. Fill the pan with the mixture. 7. Bake for 30 minutes. 8. Let cool in the pan for 20 minutes then refrigerate. Store in the fridge. 9. The day that you intend to serve the desert, top with whipped cream, and dust with cinnamon or pumpkin pie spice. Serving Size: 12Number of Servings: 12Recipe submitted by SparkPeople user FARALLON.

The nutritional information for Low Carb Pumpkin Desert is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 143.9

• Total Fat: 13.0 g
• Cholesterol: 71.8 mg
• Sodium: 117.5 mg
• Total Carbs: 4.5 g
• Dietary Fiber: 1.8 g
• Protein: 2.7 g

The dietary needs meet for Low Carb Pumpkin Desert is Low Carb