If you are not new to the low carb scene then you probably already know about Linda’s Low carb recipe site. It’s an absurdly large database of recipes. She goes into great detail about her recipes, provides updates when she modifies them, has nutritional data for everything. It is a treasure trove of resources and I go there often for inspiration. You’ll know which recipes are hers on pinterest due to her classic blue and white serving dish she uses in all of her pictures. This is where I went a few months ago when I was craving something pumpkin but hadn’t yet added in any of the flours you can do on low carb. I’m not sure why I chose this one! Five eggs are a LOT of eggs and a whole can of pumpkin?? How could this possibly work? I think that might be why I chose it. It seemed impossible.
There’s something about the simplicity of this recipe. No odd ingredients. Very straightforward. I was very worried that it might turn out like some sort of pumpkin Quiche or even just too watery from the volume of pumpkin required.
(not pictured: vanilla and sweetener!)
A full 2 1/2 tsp’s of spice makes this perfect for me! However, if you like it with more punch I suggest tasting it before you bake and adjust to your personal preferences.
Don’t forget to add the sweetener like I did!
Be sure to blend the cream cheese completely or you’ll have little pockets of white cheesy goodness sporadically. That was fine for me but my child who absolutely loves pumpkin, and loved this recipe, will never touch it again. Behold the unforgiving wrath of a five year old scorned by inconsistency.
This is a staple in my house. It has the same lovely taste as a regular pumpkin pie without any fear of weight gain or the ill effects of sugar. I eat this for breakfast and some days I have it again for dessert. Pumpkin is a fantastic source of fiber not to mention potassium and magnesium.
- Jody's Pumpkin Bake2014-02-05 16:35:10Write a reviewIngredients
- 8 ounces cream cheese, softened
- 5 eggs
- 1 cup granular Splenda or equivalent liquid Splenda
- 15 ounce can pumpkin
- 1 1/2 teaspoons Pumpkin Pie Spice
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- Preheat oven to 350 degrees.
- I microwave the cream cheese to soften it up on about 30% power for 1-2 mins checking it periodically to prevent overheating.
- Just crack open the eggs, add all the other ingredients and combine with a mixer.
From Linda's Site
- If you use a loaf pan you’ll want to cook this for about 50 mins. In Linda’s recipe she uses a larger pan (more square then rectangular) and she suggests 40 mins. I prefer a loaf pan because it transfers easily into my tupperware.
With granular Splenda
- Makes 6 servings
- Do not freeze
With liquid Splenda
- Per Serving: 228 Calories; 18g Fat; 9g Protein; 9g Carbohydrate; 3g Dietary Fiber; 6g Net Carbs
Adapted from Linda's Low Carb Menus & RecipesAdapted from Linda's Low Carb Menus & RecipesUp Late Anyway http://www.uplateanyway.com/keto/
- Per Serving: 220 Calories; 18g Fat; 9g Protein; 7g Carbohydrate; 3g Dietary Fiber; 4g Net Carbs
The only thing better then this treat is the whipped cream you can add on top. Weeks ago I purchased an aerolatte milk frother for my morning bulletproof coffee. It turns out a frother won’t work well with coconut oil. I decided to try it out on heavy cream and as you might expect I ended up with whipped cream!
Creamy, sweet, delicious, portioned whipped cream! Up until then I had been eating this pumpkin bake without the whipped cream and it is delicious on it’s own. Do try the whipped cream at some point though. It’s Amazing! Whipped cream in mere seconds and no fear of over indulging!! Two tablepsoons whips up to a perfect sized topping for a slice of pumpkin bake!