I can’t wait to try this! #lekker
Calories 285 kcal
Author Lisa | Low Carb Yum
- 1 unbaked coconut flour crust
- 15 ounce can pumpkin puree
- 1 1/4 teaspoon stevia concentrated powder or 3/4 cup sugar equivalent
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 3 egg yolks
- 1 large egg
- 2/3 cup heavy cream
1.Combine pumpkin, stevia, cinnamon, ginger, and nutmeg.
2. Beat in yolks and egg until well combined.
3. Gradually stir in heavy cream.
4. Pour filling into prepared pie crust.
Bake at 375°F for 30-40 minutes or until set.
5. Cool on wire rack.
Store in refrigerator.
6 g Net Carbs per slice
Total carbs can be reduced to only 6 grams by eliminating the crust
- 1 1/2 cups grated cauliflower (approximately 1/2 large cauliflower head)
- 1 tsp. minced garlic, 2 cloves
- 1 cup shredded mozzarella
- 1/4 tsp. dried oregano
- 3 large egg whites
- Salt & pepper, to taste (I used approximately 1/4 tsp each)
- 1/4 tsp. dried rosemary
- 6 basil leaves, chopped fine
- 1/2 tsp. smoked paprika
- 1/4 cup panko breadcrumbs
*The number one thing I can tell you is to strain the cauliflower as best as you can.
- Preheat oven to 425 degrees F. Line a baking/cookie sheet with parchment paper and place baking racks on top. Spray the racks with non-stick spray.
Start by cutting your cauliflower in half. Measurements are based on using a large head of cauliflower. Cut the leaves and end of the cauliflower. Cut the cauliflower into small florets and toss into a food processor and process until the cauliflower reaches a rice/mashed potato look. It should be processed fine. The finer it is, the better the end result will hold together.
Scoop the cauliflower into a cheesecloth or cloth napkin
Place the cauliflower into the center of the cheesecloth, pulled the edges up, twisted to close and squeezed as much liquid as I could out of the processed cauliflower.
It should have the look of rice/mashed potatoes. Place the processed cauliflower into a microwave safe bowl and cook for 4-6 minutes, stopping to stir halfway through.
Once cooked, add the remaining ingredients and stir well.
- Using a tablespoon and a half tablespoon, scoop the bites into 1 1/2 tablespoons in size, and roll into balls. Place evenly apart on the prepared racks and bake for 20-23 minutes. At 20 minutes in, remove from the oven & rotate the bites. Place back into the oven for remaining 2-3 minutes.
- 1 cup ground golden flax seed or buy flax meal already ground
- 4 pastured eggs
- 1/2 cup avocado oil or any oil
- 1 scoop (25g) Vanilla protein powder
- 1/2 cup granulated sweetener (maple sugar erythritol, lakanto, coconut sugar)
- 1/4 cup coconut flour
- 2 teaspoons vanilla extract
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon cloves
- 1 teaspoon lemon juice
- 1/2 teaspoon baking soda
- pinch of sea salt
- 1 cup pecans/ walnuts chopped (pecans are lower in carbs but higher in fat)
- *top with cream cheese (check added sugars)
*Note: I like using golden flax seeds as I find the taste to be more mellow compared to dark brown flax seeds, but any color flax seed will work.
Preheat over to 325*F.
If starting with whole golden flax seed, grind it in a coffee grinder
, then measure 1 cup.
Mix ingredients together in a mixing bowl in the order they are listed. You can use an electric mixer if you’d like, but be sure to add in walnuts last, after using a mixer.
Laddel batter into silicone cups or lined muffin tin.
Bake at 325*F for 18 to 22 minutes.
Estimated Nutrition Information using myfitnesspal per serving of 1 muffin, based on making 12 muffins total. Data below is based on using a sugar alcohol to sweeten, if using coconut sugar, add 10 carbs and 36 calories per muffin.
- Calories: 219
- Total fat: 20 grams
- Total Carbs: 6 grams
- Dietary Fiber: 4 grams
- Sugar: 1 gram
- Protein: 6 grams
- 85% cocoa chips (optional)
*Or 100 g powdered sweetener
- Place all the ingredients in a blender and blend until smooth.
- Pour into an ice cream maker and churn until frozen and light but creamy. Serve immediately or freeze until required. Store for up to 1 month in the freezer.
- If you don’t have an ice cream maker (suchas myself), pour the sugar free mint ice cream into a shallow dish/ tupperware and pop in the freezer. If you want to get fancy- Stir each half hour to break up any ice crystals.
- Or just pour it in a tupperware and forget it for a couple hours then stir it a little
- Or just forget it over night and then put it in the blender again before serving like a milkshake
- You can also pour the ice cream mixture into popsicle molds instead.
- 2 cups cauliflower florets
- 1 large egg
- ¼ cup green bell pepper, chopped
- ½ cup shredded part-skim mozzarella or shredded cheddar cheese
- ⅛ cup Parmesan cheese, grated
- ¼ cup Whole Wheat Panko breadcrumbs ( or 4C Gluten-Free Crumbs)
- 1 tablespoon garlic powder
- Kosher salt and black pepper to taste (about a dash of each)
- ¼ cup fresh cilantro, chopped
- cocout oil
1.Preheat oven to 375° and grease a baking sheet with coconut oil or line with parchment paper. While the oven is heating, steam cauliflower until fork-tender. Once the cauliflower is steamed, pulse in a food processor until coarsely grated, about 5 pulses.
2. Combine all of the ingredients, and stir together in a large mixing bowl. Because the mixture doesn’t expand in the oven, you can form the tots into any shape you like. I chose oval, for a more traditional look, but you could also form into balls, squares, or even hearts for a fun twist. Form the mixture into desired shape, and place tots on the baking sheet one at a time.
3. Bake for 10 minutes, then flip the tots over. Bake for an additional 10 minutes, or until golden brown.
Serves 6 (serving size: 7 tots)CALORIES 86; FAT 3.9g (sat 1.8g, mono 1.1g, poly 0.3g); PROTEIN 6g; CARB 6g; FIBER 1g; CHOL 53mg; IRON 1mg; SODIUM 175mg; CALC 111mg