Ingredients for Low Carb Pumpkin Cheesecake Breakfast
- 1/4 cup pumpkin puree
- 4 ounces cream cheese, softened
- Splenda Sugar Substitute
- Ground Flax Seeds
- Half And Half
- Sugar Free Maple Syrup
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How to Make Low Carb Pumpkin Cheesecake Breakfast
- In a large microwave-safe mug, combine the cream cheese, pumpkin puree, sweetener, eggs, pumpkin pie spice, and vanilla extract.
- Mix thoroughly until completely smooth and well combined. Make sure there are no lumps of cream cheese.
- Microwave on high for 1-2 minutes, or until the edges are set and the center is just slightly jiggly. Microwave times may vary depending on your microwave's wattage.
- Let cool slightly before enjoying. Top with a dollop of whipped cream or a sprinkle of cinnamon for extra flavor (optional).
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
4g
Fat
105g
Carbs
3g