Crush nuts &
Maltitol
in food processor until finely
chopped. Add melted butter & process until moist. Press nut mixture
onto bottom of sheet cake pan. Bake for crust for approx. 10 minutes to
darken a bit. Remove from oven.
Beat cream cheese, Maltitol,
cinnamon & ginger until smooth. Add pumpkin,
beat until well blended.
Add eggs & vanilla, beat until smooth.
Pour into crust. Bake 1 hour & 30 minutes or until top starts set & turns golden.
24 Servings @ 2.5 Carbs per Serving
| Nutritional Information | |||
| source | grams | cals | %total |
| Total: | 208 | ||
| Fat: | 20 | 181 | 87% |
| Sat: | 11 | 95 | 45% |
| Poly: | 2 | 16 | 8% |
| Mono: | 7 | 61 | 29% |
| Carbs: | 3.58 | 10 | 5% |
| Fiber: | 1.08 | 0 | 0% |
| Protein: | 4 | 18 | 8% |
| Alcohol: | 0 | 0 | 0% |