This crustless pumpkin pie is a great way to cut back on carbohydrates during the holiday season. You can top it off with a little Reddi Whip or make your own whipped topping.
This a quick and easy dessert for those Fall evenings or anytime you want to cure your sweet tooth. You could also add some whip cream if you wish!
Low Carb and tastes delicious! You can make it ahead of time and portion it out for a sweet and creamy treat!
This is an easy way to have your cake and eat it too! To reduce the carbohydrate content, leave off the dessert shell. You can also mix it up with your favorite fruit or pudding.
This is a lower carb pumpkin bread by using 1/2 regular flour and 1/2 Carbalose. I made it as 8 miniature loaves and the nutritional value is per loaf. You can serve with butter, honey or your favorite jam!
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