I have a sweet tooth. There, I said it.
And even more than that, my sweet tooth really kicks in at night. I’m often looking for good nighttime snacks that I can eat on a non-backload night (because if I’m backloading, I’ll eat anything!!).
I found a low carb cheesecake that I adapted just a bit. These turned out really good! The pumpkin flavor is just enough (which is why you could easily add a little more and it wouldn’t change the nutritional content all that much). Creamy, soft and not dry at all! My next plan is to make a crust for it!
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2- 8oz pkgs of cream cheese (I used one regular and one 1/3 less fat)
2 eggs
1 tsp vanilla
1/2 cup stevia
3/4 cup pumpkin (could probably up this to 1 cup)
Blend all together well. Line muffin tin with baking cups. Scoop batter into muffin tins. Bake at 350* for 20 minutes. Let cool and store in the refrigerator, covered.
My recipe made 16 cheesecake bites, therefore I divided the total recipe by 16. Each of my muffins was ~9 grams of fat, 2.9 grams of carbs and 2.8 grams of protein.
Total recipe:
131 grams fat
47 grams carbs
46 grams protein
(Adjust each serving if yours makes more or less than 16.)
