Only 168 calories…true story!
Crust:
1 cup of almond flour
1⁄4 cup of coconut sugar
1⁄2 teaspoon of cinnamon
4 tablespoons of butter (I use Kerry butter)
Filling:
8 ounces of Neufchatel cream cheese (it is 1/3 less fat)
2/3 cup of Greek yogurt
1⁄2 cup of pumpkin puree
3 tablespoons of maple sugar
2 teaspoons of vanilla extract
3⁄4 teaspoon of cinnamon
Dash of nutmeg
Instructions:
Make sure your ingredients are at room temperature. If not, it won’t
be a smooth filling.
Preheat oven to 350 degrees. Stir together all crust ingredients until
a coarse sand-like texture forms. Fill a muffin cup liner (I got cut
black tin ones on Amazon) with about a 1⁄2 an inch of the crust and
press in (about 2 tablespoons). Bake for about 10-12 minutes ,but
keep an eye on them. A little brown should be on the edges. Let
cool completely. In a bowl, blend the rest of the ingredients with a
hand mixer. When the crust is cool, fill with the pumpkin filling.
Let stay in the fridge overnight or about 8 hours. I sprinkled them
with a little raw sugar – YUM
Screenshot
