251
Calories
12g
FAT
35g
carbs
13g
protein
Ingredients
Filling:
1/2 can (7.5oz) pumpkin purée
2.5 oz fat free evaporated milk
1 scoop protein French Toast
1 egg
1 tsp pumpkin pie spice
2 tbsp swerve sweetener
Pinch of salt
Topping:
1/2 cup quick oats
26g coconut flour
2 tbsp brown swerve sweetener
1/8 tsp baking powder
1/8 tsp baking soda
1/8 tsp cinnamon
1/4 cup margarine, softened
Directions
Serving Size: 4
1. Preheat the oven to 350 degrees Fahrenheit and spray 4 ramekins with nonstick cooking spray.
2. In a medium bowl, whisk together the filling ingredients. Portion out 1/4 of the batter into each of the ramekins.
3. In a medium bowl, combine the topping ingredients. Incorporate the margarine with a fork or pastry cutter until a crumb topping forms. Sprinkle the topping over the filling in each ramekin.
4. Bake for about 30-35 minutes.
From the kitchen of: Megan Osborn