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Ingredients
- 8 ounces soften Cream Cheese
- 1/2 cups Pumpkin, Canned
- 1/2 cups Swerve, Granular Sugar Replacer
- 1 teaspoon Pumpkin Pie Spice
- 1/2 cups Coconut Flour
- 1 cup chop Pecans
Freezer Containers
Supplies
Nutritional Information
- 1 serving = 1 fat bomb
- 108 Calories
- 10g Total Fat
- 3g Sat Fat
- 0g Trans Fat
- 13mg Cholesterol
- 47mg Sodium
- 6g Total Carb
- 2g Fiber
- 1g Total Sugars (Includes 0g Added Sugars)
- 2g Protein
- 4 WW Freestyle
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
Visit I Save A to Z for same day cooking instructions.
Freeze For Later Cooking Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- In a large bowl, mix cream cheese and pumpkin until smooth. Add in swerve and pumpkin spice. Fold together.
- To a large plate add coconut flour and pecans, gently toss together.
- Chilling the dough in the refrigerator might help when handling this dough.Take a tablespoon of cheesecake mixture and roll into a ball. Gently coat with the pecan mixture. Place on a parchment paper lined baking sheet.
- Flash freeze.
- Divide among the indicated number of freezer bags. Seal, label and freeze.
Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
- Serve chilled.