Can I just start with the macros here? Because they are low carb, low sugar and low fat, so at the end of the night when you only have a few more macros to meet, you can make this little pumpkin pie fit! 🙂
CALORIES – 74.6 FIBER – 1.4 FAT – 4.1 PROTEIN – 6.6 CARBS – 3.9
That’s amazing, right?
P.S. Sorry about all the
pumpkin posts. Just let me know when you have had it up to your ears with pumpkin and would like me to move on to a new flavor… In the mean time, I will be posting more pumpkin-y recipes! 🙂
Shortbread Cookie Layer:
- 1 Cup Almond Flour
- 2 Tbsp Coconut Oil
- 1 Tbsp Sugar Maple Syrup (I always use Joseph’s, you can buy it at Walmart)
Pre-heat oven to 375 and line a 8×8 pan with parchment paper. Mix all ingredients together in a bowl. It should seem fairly dry but when pressed together it molds. Press into pan and bake for 8 minutes. Let cool in the freezer while you make the pumpkin layer.
- 1/2 Cup Pumpkin Puree
- 1/2 Cup Low Fat Ricotta (this is where your macros can really change, make sure you get the lowest fat ricotta)
- 1 Heaping Scoop Jamie Eason Natural Whey Isolate (I used Vanilla http://www.labrada.com/store/wheyisolateforher.html)
- 1 Tbsp Sugar Free Maple Syrup
- 1 Tsp Cinnamon
Store in freezer and let thaw 5 minutes before serving.