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Showing posts with label Pumpkin. Show all posts
Showing posts with label Pumpkin. Show all posts

My sister had made this recipe for Thanksgiving a few years back. I admit, as much as I should have avoided it, I am glad I tried the high-carb treat. It was fantastic! The original (high-carb) version of this used gingersnap cookies for the crust. That of course, is not an option when sticking with Keto, So I worked some magic using various recipes and came up with this crust substitute.  The crust is perfect for bars, pies etc. My husband tried some raw and felt it tasted a lot like cookie dough.
I would love to hear how this turned out for you! This recipe made (3) 8 1/2" pans of dessert. You can't go wrong!
Crust Ingredients: 
  • 5 cup Almond flour
  • 2/3 cup Erythritol (or any sweetener of choice*; omit for savory pie crust)
  • 1/4 tsp Stevia
  • 1/2 tsp Salt (or 1 tsp for savory pie crust)
  • 1/2 cup Butter (measured solid, then melted)
  • 2 large Eggs
  • 1 tsp Vanilla extract (omit if making a savory crust)
  • 1 tsp Ginger
  • 2 T Cocoa Powder
  • (3) 8.5" straight sided round cake pans
Crust Directions: 
  • Preheat the oven to 350 degrees F
  • Mix together the dry ingredients
  • In a separate dish, mix in the wet ingredients and then combine with the dry ingredients.
  • The dough should be dry and crumbly. Keep mixing until it is uniform and there are no crumbs remaining.
  • Split the dough into 3 equal amounts and press into the bottom an 8 1/2" round cake pan. Carefully poke holes in the surface using a fork to prevent bubbling.
    Bake for 7-10 minutes. Cool slightly before adding the filling (below)
Cheesecake Ingredients:
  • 24 oz Cream Cheese
  • 1 C. Sweetener (equal to sugar, divided in half)
  • 1 tsp Vanilla
  • 3 Eggs, (divided in half)
  • 1 C. Canned Pumpkin
  • 1 tsp ground Cinnamon
  • 1/4 tsp Nutmeg
Cheesecake Directions:
  1. Mix cream cheese, 1/2 C sweetener 1/2 of the eggs and 1/2 tsp vanilla together.
  2. In a seperate dish mix the rest of the sweetener, eggs, vanilla, cinnamon, nutmeg and pumpkin together.
  3. Pour cream cheese into the 3 prepared crusts equally.
  4. Spread out the cream cheese throughout the pan and place dollops of the pumpin on top
  5. Take a butter knife and swirl the pumpkin through the cream cheese mixture.
  6. Bake all 3 at 325 degrees f. for 45-55 minutes.
Makes: 24 servings (8 slices per tin)
Nutrition:
  • Calories: 267
  • Fat: 24.7g
  • Carbs: 6.3g
  • Fiber: 3g
  • Protein: 7.7g
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I've made these a couple times already and they are very tasty. I made one regular batch and one with the pumpkins.  You almost don't need to use syrup.  I was informed that someone added 1/2 tsp Baking Soda and these were quite a bit fluffier. I plan on trying this. 

These did not effect my BG's at all. 

For my first post I thought I'd post this pancake recipe I came up with a few days ago. It was purely an experiment but what resulted was the yummiest, fluffiest, most delicious low carb pancakes i've ever eaten! A friend who doesn't low carb tried one and ended up eating three! She loved them!

Ingredients:
  • 2 eggs
  • 4 oz cream cheese softened, I used Philadelphia brand
  • 1 scoop of Jay Robb vanilla whey protein powder
  • 1/4 cup golden flax meal
  • 3 drops liquid Splenda for zero carbs or any other low carb sweetener equivalent to 2 tbsp
  • 1/4 cup half and half


Directions:
  1. Beat the softened cream cheese and the two eggs until well combined
  2. Add the half and half, protein powder, flax meal, and liquid Splenda. Mix thoroughly, you will have a nice thick batter
  3. Melt some butter in a skillet (or you could also use oil instead) and drop batter into pan. I used three tablespoons of batter per pancake.
  4. Cook for a few minutes on medium heat. They are very easy to flip they hold together very well.
  5. You might need to add more butter as you cook more pancakes.

YEILD: 8 Pancakes
CARBS: 1.04 NET/ Cake  or 8.35 for entire recipe

For the entire batch:
Net carbs 8.35

Per each pancake:
Net carbs 1.04

Spooky pumpkin pancakes!-   

Add to the original recipe above:

 Ingredients:
  • 3 tbsp canned pureed pumpkin NOT pumpkin pie filling but 100% pumpkin
  • I upped the sweetener from 2 tbsp to 1/4 cup. (I used liquid for zero carbs, 6 drops)
  • 1/4 tsp pumpkin pie spice
Great with a dollop of fresh whipped cream and a sprinkle of cinnamon!

Net carbs for the entire batch: 10.35
Net carbs per pancake 1.29
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