PUMPKIN PIE BITES

PUMPKIN PIE BITES

BY Carolyn Ketchum

INGREDIENTS:

1/2 cup pumpkin puree
1/3 cup Swerve Granular
1 large egg, room temperature
3 tbsp heavy whipping cream
1/2 tsp vanilla extract
1/2 cup almond flour
1 tsp pumpkin pie spice
1/2 tsp baking powder
1/4 tsp xanthan gum
Pinch salt

NUTRITIONAL FACTS:

Servings: 16

Calories: 35

Total Fat: 3g

Cholesterol: 15mg

Sodium: 30mg

Total Carbs: 5g

Dietary Fiber: <1g

Sugar: <1g

Protein: 1g

DIRECTIONS:

Step 1

Preheat the oven to 350F and line a mini muffin pan with 16 silicone or parchment mini muffin liners.

Step 2
In a medium bowl, whisk together the pumpkin, Swerve, egg, whipping cream, and vanilla extract. Whisk in the almond flour, spice, baking powder, xanthan gum, and salt until well combined.

Step 3
Divide the mixture between the mini muffin cups and bake 15 to 20 minutes, until puffed but just barely set. Remove from the oven and let cool in the pan. (They will sink as they cool and they are supposed to. You want them to be dense like the center of a pumpkin pie!).

Step 4
Refrigerate at least 1 hour before serving. Top with lightly sweetened whipped cream, if desired.