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!
2- 8oz pkgs of cream cheese (I used one regular and one 1/3 less fat)
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.
131 grams fat
47 grams carbs
46 grams protein
(Adjust each serving if yours makes more or less than 16.)