Low Carb Pumpkin Pie

I can’t wait to try this! #lekker
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Servings 8
Calories 285 kcal
Author Lisa | Low Carb Yum
Ingredients

  • 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

 

Instructions
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.

 

Recipe Notes
6 g Net Carbs per slice
Total carbs can be reduced to only 6 grams by eliminating the crust

 

 

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CAULIFLOWER PIZZA BITES

Ingredients

Cauliflower-Pizza-Bites.jpg

  • 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.
Method
  1. 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.
  2. 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.
  3. Scoop the cauliflower into a cheesecloth or cloth napkin
  4. 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.
  5. 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.
  6. Once cooked, add the remaining ingredients and stir well.
  7. 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.

 

Cinnamon Pecan Flax Muffins

Ingredients; makes 12 muffins)

  • 1 cup ground golden flax seed or buy flax meal already ground
  • 4 pastured eggs
  • 1/2 cup avocado oil or any oil776adc461a81b98bab63a1f87f2813ad--keto-desserts-keto-recipes.jpg
  • 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.

Instructions

  1. Preheat over to 325*F.
  2. If starting with whole golden flax seed, grind it in a coffee grinder, then measure 1 cup.
  3. 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.
  4. Laddel batter into silicone cups or lined muffin tin.
  5. 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
     Author Andrea Wyckoff

Low Carb Coffee Ice Cream Recipe

INGREDIENTS

  • 2 1/2 cups heavy cream, dividedNo-Churn-Coffee-Ice-Cream-2.jpg
  • 1 cup unsweetened almond (vanilla or unflavored) milk
  • 1 tbsp butter
  • 1 scoop vanilla or chocolate protein powder
  • 1 1/2 tbsp instant coffee
  • 1/4 tsp vanilla extract
  • 1/4 tsp liquid stevia extract

INSTRUCTIONS

  1. In a medium saucepan over medium heat, combine 1 cup of the cream and the almond milk. Bring to a boil, then reduce heat to low and simmer, stirring frequently, until mixture is reduced by half (this can take 1 to 1 1/2 hours).
  2. Once reduced, remove from heat and whisk in protein powder and butter until smooth.
  3. Whisk in instant coffee, vanilla and stevia extracts and stir until coffee granules have dissolved. Let cool to room temperature.
  4. Whip remaining 1 1/2 cups whipping cream until it just holds stiff peaks. Gently fold in cooled condensed milk mixture until well combined.
  5. Transfer to a container and freeze until firm, about 5 or 6 hours.

RECIPE NOTES

Serves 8. Each serving has 2.45 g of carbs and 0.12 g of fiber. Total NET CARBS = 2.33 g.

Food energy: 285kcal Total fat: 27.75g Calories from fat: 249 Cholesterol: 105mg Carbohydrate: 2.45g Total dietary fiber: 0.12g Protein: 1.73g

Sugar Free Mint “Ice Cream”

 

Ingredients

  • minticecream3.jpg2 avocados
  • 250 ml almond milk unsweetened
  • 250 ml double/heavy cream
  • 3/3 scoop vanilla protein powder*
  • 1/4 scoop chocolate protein powder*
  • 1 tbsp lime/lemon juice (optional)
  • 1 tsp mint extract
  • 1/2 tsp salt to taste
  • 85% cocoa chips (optional)

*Or 100 g powdered sweetener 

Instructions

 

  1. Place all the ingredients in a blender and blend until smooth.
  2. 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.

Recipe Notes

  • 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.

Cheesy Cauliflower Tots

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Ingredients

  • 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

 

Instructions

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

Low-Carb Naan Bread with Melted Garlic Butter

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Ingredients

  • ¾ cup coconut flour
  • 2 tablespoons ground psyllium husk powder
  • ½ teaspoon baking powder
  • 1 teaspoon salt
  • 6¾ tablespoons melted coconut oil
  • 2 cups boiling water
  • coconut oil, for frying
  • sea salt
Garlic butter

  • 3½ oz. butter
  • 1 – 2 garlic cloves, minced

Instructions

  1. Mix all dry ingredients in a bowl. Add oil and then boiling water and stir thoroughly.
  2. Allow to rise for five minutes. The dough will turn firm fairly quickly, but stay flexible. It should resemble the consistency of Play-Doh. If you find it’s too runny then add more psyllium husk until it feels right. The amount needed may vary depending on what brand of husk or coconut flour you use.
  3. Divide into 6 or 8 pieces and form into balls that you flatten with your hands directly on parchment paper or on the kitchen counter.
  4. Fry rounds in coconut oil over medium heat until the Naan turn a nice golden color.
  5. Heat the oven to 140°F (70°C) and keep the bread warm while you make more.
  6. Melt the butter and stir in the freshly squeezed garlic. Apply the melted butter on the bread pieces using a brush and sprinkle flaked salt on top.
  7. Pour the rest of the garlic butter in a bowl and dip pieces of bread in it.

Paleo Cashew Butter Chocolate Chunk Cookies

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The most perfect moist and chewy paleo chocolate chunk cashew butter cookies that are free of refined sugar, dairy and gluten.

Ingredients

Wet Ingredients:

  • 1 cup cashew butter
  • 1 egg, scrambled
  • 1/4 cup  maple syrup

Dry Ingredients:

  • 1/2 cup paleo flour
  • 1/2 tsp baking soda
  • 1/4 tsp pink sea salt
  • 1/2 tsp cinnamon
  • 1/2 cup dark chocolate chips

Instructions

  1. Preheat oven to 350F.
  2. Add the wet ingredients into a large mixing bowl and mix until combined.
  3. Add the dry ingredients into a separate bowl and mix until combined.
  4. Pour the dry ingredients (except for the chocolate chips) into the wet ingredients and mix until a dough is formed. It may be a little wet. Next stir in the chocolate chips.
  5. Roll the dough into balls (I use an ice cream scooper) and place onto an ungreased cookie sheet.
  6. Place in the oven and bake for 12 minutes.
  7. Remove from the oven and place the baking sheet on a wire rack to cool. Allow to cool completely before touching the cookies.

Notes

The dough will be sticky – this is normal. If it’s way too wet and sticky you can add another tbsp of paleo flour.

APPLE CINNAMON OATMEAL CUPS

Apple-Cinnamon-Baked-Oatmeal-Cups-2INGREDIENTS
  • 3 cups (300 grams) old-fashioned rolled oats
  • 1 teaspoon baking powder
  • 1 and ½ teaspoons ground cinnamon
  • ¼ teaspoon salt
  • 1 cup milk (almond or regular dairy milk work well)
  • 2 large eggs
  • 1TBS pure maple syrup
  • 2 Scoops vanilla protein powder
  • 1 teaspoon vanilla extract
  • 1 medium Granny Smith apple, peeled, cored, and chopped (about 1 cup)
INSTRUCTIONS
  1. Preheat oven to 350°F or 176C. Spray a 12-count muffin pan very well with non-stick cooking spray and set aside or use silicone cups.
  2. Add the oats, baking powder, protein powder, cinnamon, and salt to a large mixing bowl and mix until well combined.
  3. In a separate mixing bowl, whisk together the milk, eggs, maple syrup, and vanilla extract until fully combined. Add the dry ingredients into the wet ingredients and mix until well combined. Add the chopped apple and gently mix it in.
  4. Evenly distribute the mixture between all 12 cavities in the prepared muffin pan. Bake at 350°F for 25-27 minutes, or until the tops of the oatmeal cups are lightly golden brown and firm. Remove from the oven and allow to cool in the pan for about 5-10 minutes, then remove the oatmeal cups and transfer to a wire rack to finish cooling.
NOTES
Oatmeal cups may be stored in an airtight container in the refrigerator for up to one week. These may also be frozen for up to 3 months, thaw overnight in the refrigerator, then reheat in the microwave.

Zucchini Banana Bread / Muffins

Yields: 1 loaf
 whole-wheat-zucchini-banana-bread-9625.jpg
  • 2 cups (240g) oat flour*
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp salt
  • 2 scoops (50g) vanilla or unflavored Whey protein powder
  • ½ tbsp coconut oil or unsalted butter, melted and cooled slightly
  • 1 large egg white, room temperature
  • 1 large full egg, room temp
  • 1 ½ tsp vanilla extract
  • ¼ cup (60g) plain nonfat Greek yogurt or other low fat yogurt
  • ¾ cup (200g) mashed banana (about 2.5 medium)
  • ¼ cup (60mL) nonfat milk *
  • 1 ½ cups (160g) grated zucchini, patted dry
  • Optional: pumpkin seeds to add to top or loaf before backing
  1. Preheat the oven to 350°F. Line a 9×5” baking pan with foil, and lightly coat with nonstick cooking spray. *I use my silicone baking cups and they work great!
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. In a separate bowl, whisk together the butter, eggs, and vanilla. Mix in the mashed Greek yogurt, stirring until no large lumps remain. Mix in the mashed banana and syrup. Alternate between adding the flour mixture and milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts.) Fold in the zucchini.
  3. Spread the batter into the prepared pan. Bake at 350°F for 45-50 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes before carefully lifting out the loaf by the foil and transferring to a wire rack to cool completely.

Notes:

For best results, use the ripest, darkest, most spottiest bananas you can find!

Any type of flour can be used I prefer oat or whole wheat

Agave or honey may be substituted for the syrupAny milk may be substituted for the nonfat milk.

Measure the zucchini before patting it dry. You must pat it dry to remove the excess moisture because that excess moisture will cause the muffins to collapse while cooling. To pat the zucchini dry, lay a double-thick layer of paper towels onto a cutting board, and arrange the freshly shredded zucchini on top. Place another double-thick layer of paper towels on the zucchini, and gently press down until the top towel turns wet.