Pumpkin Cheesecake

Pumpkin Cheesecake

A creamy pumpkin cheesecake made with healthy real-food ingredients and minimal sweetener!

Author: Wellness Mama

Recipe type: Dessert

Serves: 6-8

Ingredients

• Crust
• About 1 cup of almonds, pecans or hazelnuts, finely powdered in blender or food processor
• 2 Tablespoons of coconut oil or butter
• 1 egg
• cinnamon to taste
• honey or stevia to taste
• Filling
• 12 ounces pumpkin puree (about 1.5 cups of homemade or about 1 can store bought)
• 2 Tablespoons of coconut oil
• 2 (8 ounce) packages of cream cheese at room temperature
• 3 eggs
• 1 tsp pumpkin pie spices (to taste) or 1 tsp cinnamon and a sprinkle each of nutmeg and cloves
• 1 tsp vanilla (optional)
• stevia or honey to taste (I used 2 tsp of powdered stevia leaf from the garden)
• [Note: The above recipe can be doubled to fit in a 9x13 baking dish]

Instructions

1. Preheat oven to 375 degrees.
2. Finely powder the almonds or pecans in food processor or blender.
3. Mix with cinnamon, stevia, egg and coconut oil and use hands to press into bottom of pie pan.
4. Put in heating oven for 10-15 minutes until crust is slightly toasted.
5. In the meantime, mix the pumpkin puree, cream cheese, spices, coconut oil, eggs, vanilla, and sweetener (if using) with a mixer or immersion blender (or just throw in a blender).
6. When crust has started to toast, remove from oven and pour filling into pan.
7. Return to oven and cook for 35-45 minutes or until top doesn't wiggle in center and starts to slightly crack on sides.
8. Remove and let cool.
9. Chill at least 2 hours or overnight before serving.

Pumpkin Pie

Pumpkin Pie

The holidays are fast approaching. I want to provide lots of healthy options so we all can avoid the typical 15 pound weight gain that occurs with most Americans from Halloween through New Years.

I really liked the flavor of this pie. The coconut milk gives it an awesome flavor. What is in the evaporated milk anyway…yikes!

“HEALTHIFIED” PUMPKIN PIE
CRUST:
3/4 cup blanched almond flour
1/4 cup coconut flour
1/2 cup coconut oil or butter
1/2 cup Just Like Sugar (or Swerve)
1 tsp stevia glycerite
1/4 tsp Celtic sea salt
1 egg

FILLING:
1 (15 ounce) can pumpkin
1 cup Coconut Milk (OR 1 cup cream cheese)
1 tsp pure vanilla or maple extract
1/2 tsp ground cinnamon
1/2 tsp Celtic sea salt
1/4 tsp ginger
1/4 tsp nutmeg
3/4 cup Swerve (or  Just Like Brown Sugar)
2 tsp gelatin
1/4 cup hot water

CRUST: Preheat oven to 325 degrees F. Grease a 9 inch pie pan. In a medium bowl, mix ingredients. NOTE: Just Like Sugar is 96g fiber/cup; do not add to “melted” butter. This will cause it to gel up and get hard. This will be a thick pie dough, press onto bottom of pie pan. Place in oven to pre-bake the crust. Bake for 15 minutes or until lightly golden brown. Remove from oven and set aside to cool.

FILLING: In large mixing bowl, dissolve gelatin in 1/4 cup boiling water. Combine pumpkin, coconut milk, cinnamon, maple flavoring, ginger, nutmeg, Swerve and salt; mix into the gelatin. Pour into pie shell. Cover the edges of the pie with aluminum foil (otherwise it will burn). Bake at 350 degrees F for 70 minutes or until set in the middle.

Top with whipped cream or coconut cream and enjoy! Store covered in refrigerator.

NUTRITIONAL COMPARISON (per slice, serves 8):
Using traditional Evaporated Milk: 398 calories, 18g fat, 2g protein, 39.5 carbs, 3 fiber (36.5 effective carbs)
“Healthified” Pie with Coconut Milk = 291 calories, 26.9g fat, 4.7g protein, 10g carbs, 4.6g fiber (5.4 effective carbs)
“Healthified” with Cream Cheese = 322 calories, 29g fat, 6.2g protein, 9.4g carbs, 3.9g fiber (5.5 effective carbs)

by Maria Emmerich

Easy Peasy Breadsticks (keto approved)

Breadsticks

• 1 1/4 cups shredded mozzarella (140 grams)
• 1 egg
• 2 tbsp's coconut flour
• 1 tbsp heavy cream

Garlic Parmesan Butter

• (disclaimer: I eyeball this part. Make sure that when you mix the cheese into the butter that it makes a sort of thick paste.)
• 2 tbsp butter
• 1-2 tbsp parmesan cheese
• Garlic powder or minced garlic to preference

Instructions

• 1
  Preheat oven to 350 degrees
• 2
  Melt cheese in microwave making sure to not overheat.
• 3
  Add egg, cream, and coconut flour.
• 4
  You can add any spices you want at this point but I find it's just as easy to top with garlic butter after they are baked.
• 5
  Knead your dough until the coconut flour/egg mixture is totally incorporated and roll out between two sheets of parchment paper. (If you have trouble with the dough reheat for 5-10 secs. until it easily comes together and is easy to roll out.)
• 6
  With a pizza slicer slice into strips (about 6 strips) and bake for 10-15 minutes on the parchment paper.
• 7
  Melt butter and mix with parmesan cheese and garlic.
• 8
  Top with garlic butter and parmesan cheese.

Notes

• No sugar added pasta or pizza sauce goes great with this for dipping!
• Serves 1
• 737.8 calories, 57.6 grams fat, 12.9 grams carbs, 6 grams fiber, 6.9 net carbs per serving
• Share (serves 2)
• 368.9 calories, 28.8 grams fat, 6.4 grams carbs, 3 grams fiber, 3.4 net carbs
• by Up Late Anyway

Peanut Butter Fat Bombs

Peanut Butter Fat Bombs

INGREDIENTS

• Chocolate Layers
• 4 ounces unsweetened baking chocolate
• 6 ounces salted Kerry Gold Butter, soft
• ½ cup Swerve Confectionate (or your favorite powdered sweetener)
• ½ teaspoon vanilla
• ½ teaspoon Stevia Glycerate
• 
  
• Peanut Butter Layer
• 1 cup peanut butter***
• 4 ounces salted Kerry Gold Butter, soft
• 2 tablespoons Swerve Confectionate (or your favorite powdered sugar re-placer)

INSTRUCTIONS

1. Spray mini muffin pans or use mini cupcake paper cups. It does not need to cover all 4 sides, just the bottom and up two opposite sides. The baking spray helps it stick to the pan.
2. Finely chop the chocolate and begin melting it in a double boiler for best results.
3. Put the 6 ounces of butter in a medium bowl and add the Swerve confectionate sifting it into the bowl. With a hand mixer, mix the the two ingredients until the sweetener begins to dissolve.
4. Check the chocolate. Add the chocolate, vanilla and stevia glycerate to the butter and beat until fluffy and almost mousse-like in consistency. This will take several minutes. Spread ½ teasp in bottom of paper cups or pan.
5. In a small bowl, add 1 cup of peanut butter and the 4 ounces of Kerry Gold Butter and blend it together with a hand mixer. Sift the 2 tablespoons of sweetener into the peanut butter mixture and whip until nice and light. Spread all of the peanut butter on top of the chocolate layer and place into the freezer for 5-10 minutes or until slightly firm to the touch.
6. Spread the last layer of chocolate on top of the peanut butter layer and refrigerate over-night. Store in an air tight container in the refrigerator.

NOTES

*** Use your favorite nut or seed butter
Nutrition for 16 servings: Calories: 260, Fat: 27, Carbohydrates: 5, Fiber 2, Protein: 5. 3 net carbs

by Mom can I have that

Sugar Free Pumpkin Chocolate Chip Cookies Low Carb

Sugar Free Pumpkin chocolate Chip cookies Low Carb

Ingredients

• 2 eggs
• 3/4 cup Swerve or another granulated sugar free sweetener
• 1/2 cup pumpkin puree
• 1/2 cup butter, softened
• 1/2 tsp vanilla extract
• 1/2 tsp vanilla stevia
• 1/2 tsp salt
• 1 1/2 tsp cinnamon
• 1/2 tsp ginger
• 1/2 tsp nutmeg
• 1/4 tsp cloves
• 1 tsp baking powder
• 2 tbsp coconut flour
• 1/4 cup ground flaxseed
• 1 1/4 cup ground sunflower seeds (which is 1 cup raw, unsalted sunflower seds)
• 1/2 cup sugar free chocolate chips

Instructions

1. Preheat oven to 350 degrees.
2. In a stand mixer, add the eggs, Swerve, pumpkin, butter, vanilla extract and vanilla stevia until smooth.
3. Whisk the salt, cinnamon, ginger, nutmeg, cloves, baking powder, coconut flour, flax and sunflower seed flour.
4. Pour the dry into the wet ingredients in the mixer. Mix until smooth.
5. Pour in the chocolate chips and stir on low.
6. Use a cookie scoop and make 24 cookies.
7. Place on a greased baking sheet or lined wiht parchment or silpat.
8. Bake 20-22 minutes.

Notes

Net Carbs for 2 cookies: 7.1g

by www.sugarfreemom.com

Browned Butter Chocolate Chip Blondies

Browned Butter Chocolate Chip Blondies

The sweetest, most tender low carb blondies you've ever had, with the deliciously rich flavor of browned butter and plenty of chocolate chips.

Ingredients

• 1/2 cup butter
• 2 cups almond flour
• 1/4 cup Swerve Sweetener
• 1/4 cup Sukrin Gold (or more Swerve and 2 tsp molasses)
• 1 tsp baking powder
• 1/2 tsp salt
• 1 large egg
• 1/2 tsp vanilla extract
• 1/3 cup sugar-free chocolate chips

Instructions

1. Place butter in a medium skillet over medium heat. Cook until the butter is melted and and becomes a deep amber, 4 to 5 minutes. Remove and let cool.
2. Preheat oven to 325F and grease a 9x9 inch square pan (an 8x8 is acceptable but your blondies will take longer to cook).
3. In a large bowl, whisk together almond flour, sweeteners, baking powder, and salt. Stir in egg, browned butter and vanilla extract until well combined. Stir in chocolate chips.
4. Press dough evenly into prepared ban and bake 15 to 20 minutes, until just set and golden brown. Let cool and cut into squares.

Notes

Serves 16. Each serving has 5.62 g of carbs and 2.5 g of fiber. Total NET CARBS = 3.12 g.

Food energy: 161kcal Total fat: 14.35g Calories from fat: 129 Cholesterol: 15mg Carbohydrate: 5.62g Total dietary fiber: 2.50g Protein: 3.79g

by www.alldayIdreamaboutfood.com

Low Carb Bundt Pumpkin Cake with Glaze

Low Carb Bundt Pumpkin Cake with Glaze

4 Cups of Almond Four

1/2 tsp salt

1 tsp baking soda

1 TBSP cinnamon

3/4 tsp allspice

1/2 tsp ground ginger

3 eggs

3/4 cup unsweetened, full-fat coconut milk

1 (15 oz) can pureed pumpkin

1 cup pure maple syrup

1 tsp vanilla

Preheat oven to 340 degrees and grease a bundt pan with coconut oil (very important!) In a large bowl, combine the dry ingredients. In a separate bowl, whisk together the eggs, coconut milk, pumpkin, maple syrup and vanilla, then stir into dry ingredients. Pour into greased pan and bake in oven for 40-50 minutes, or until toothpick inserted comes out clean. Let cool for 30 minutes on a wire rack before turning upside-down onto a serving platter. While it cools for another 15-20 minutes, prepare the glaze:

For the glaze:

1/2 cup coconut cream concentrate, melted

1 TBSP full-fat, unsweetened coconut milk

3 TBSP pure maple syrup (No sugar Homemade Maple Syrup)

http://www.crosbybodyhealth.blogspot.com/2015/09/healthy-sugar-free-maple-syrup.html

1/2 tsp pure vanilla extract

water

Combine the coconut cream, coconut milk, syrup and vanilla in a bowl. It will thicken, so add water slowly until it gets to a “glaze” consistency. After cake has cooled, drizzle glaze over it and store in fridge for best results.

by Life made Full

Skillet Chocolate Chip Coffee CAke

Skillet Chocolate Chip Coffee Cake

Yield: 1 cake

Serving Size: 1/10 cake

This low carb chocolate chip coffee cake is baked in a skillet for unbelievably great flavor and texture. The edges get slightly crispy while the center stays deliciously moist.

Ingredients

Crumb Topping:
• 1/4 cup almond flour
• 1 tbsp Swerve Sweetener
• 1 & 1/2 tsp cinnamon
• 1 tbsp butter, softened
Cake:
• 2 cups almond flour
• 1/4 cup unflavoured whey protein powder
• 2 tsp baking powder
• 1/4 tsp salt
• 6 tbsp butter, softened
• 1/2 cup Swerve Sweetener
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 1/2 cup almond milk
• 1/2 cup homemade chocolate chips OR Lily's chocolate chips

Instructions

1. In a small bowl, whisk together almond flour, sweetener, and cinnamon. Cut in butter until mixture resembles coarse crumbs. Set aside.
2. For the cake, preheat oven to 325F and grease a 10 inch oven-proof skillet (does not need to be cast iron, but it's great if it is!)
3. In a medium bowl, whisk together the almond flour, whey protein powder, baking powder and salt.
4. In a large bowl, beat butter with sweetener until well combined. Beat in eggs and vanilla, then beat in half the almond flour mixture. Beat in almond milk and remaining almond flour until well combined.
5. Stir in chocolate chips and spread batter in prepared skillet. Bake 25 minutes, then remove from oven and sprinkle with topping. Return to oven and bake another 15 to 20 minutes, until sides are beginning to brown and center is just firm to the touch.
6. Remove and let cool at least 20 minutes before serving (cake will fall apart easily if you remove it while it's still very warm).

Notes

Serves 10. Each serving has 7.79 g of carbs and 3.68 g of fiber. Total NET CARBS = 4.11 g (when made with my homemade chocolate chips. If you use Lily's chocolate chips, each serving has 10.35 g of carbs and 4.56 g of fiber)

Food energy: 275kcal Saturated fatty acids: 8.54g Total fat: 24.56g Calories from fat: 220 Cholesterol: 59mg Carbohydrate: 7.79g Total dietary fiber: 3.68g Protein: 9.03g Sodium: 193mg

by All Day I 1 Dream of Food

Low Carb Garlic Breadsticks

Low Carb Garlic Breadsticks

Ingredients
1 1/3 cups almond flour
1/2 tsp salt
2 tbsp coconut oil, melted
3 tbsp coconut flour
1 clove garlic, minced
3 eggs, divided
1 tsp dried basil
1/2 tsp onion powder
1/2 tsp oregano
1/2 tsp baking powder
Ghee, for brushing
Instructions
Whisk two eggs together in a small bowl and set aside. In a separate bowl, add the almond flour, baking powder, salt, and coconut oil and stir. Add the beaten eggs and stir to combine.
Add the coconut flour into the bowl, one tablespoon at a time. After each tablespoon let the dough rest for a minute as the flour absorbs. Add the next tablespoon and repeat until you have dough that can be easily kneaded.
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Roll out the dough onto a separate piece of parchment paper. Working in small handfuls, roll the dough into a long rope. Twist the dough into your shape of choice and place on the baking sheet. Bake for 10 minutes.
Whisk the remaining egg and add a dash of water. Remove the breadsticks from the oven and brush with the egg wash, and then the minced garlic, basil, onion powder and oregano. Return to the oven and bake for 4-5 minutes more, until golden. Brush with melted ghee before serving..