Caleb came to spend the night and he brought a cookbook with him. He had several pages marked with post-it notes for recipes that he wanted to try. Most of them were desserts but I did find one that I could adapt to make it low carb. It turned out to be pretty good and boy did my home smell good when it was cooking.
Pumpkin Pie Pudding
- 2 eggs
- 15 ounce can solid pack pumpkin
- 1 1/2 cups vanilla unsweetened almond milk
- 2 Tablespoons butter, melted
- 3/4 cup Splenda or equivalent of sugar substitute
- 2 Tablespoons almond flour
- 2 Tablespoons Coconut flour
- 2 Tablespoons ground flax meal
- 1 teaspoon baking powder
- 1 Tablespoon pumpkin pie spice
- 2 teaspoons vanilla
Mix all ingredients well and pour into a slow cooker. Cook on low for 6 hours. Serve warm with heavy whipped cream on top.
I mixed heavy whipping cream with a bit of splenda and poured it on top as I did not have any canned heavy whipping cream.
This recipe is a keeper. Caleb is currently on his second dish!!
This is a Trim Healthy Mama recipe and it is fabulous. I had several people recommend it. I do not care for cottage cheese but let me tell you that you will NOT know that it is in this recipe. This is a light dessert that tastes like Strawberry ice cream. You MUST Try this!!!
Cottage Berry Whip Recipe
These brownies are very good. I was looking for a desert to take to a party later in the week and I decided to give these a try. I used Peanut Butter but I plan to use Almond Butter next time. I can’t taste the peanut butter in them at all. They taste like a chocolate brownie. I also used Splenda instead of what they recommended. Their picture is prettier than mine but I wanted to share my own too.
I found the recipe on the blog listed below. I have added many of their recipes to my cookbook in Evernote and I hope to make them over the next few months.
I made this Sunday afternoon and it was fantastic. I made it exactly as the original blog suggested except that I used Splenda instead of Swerve. I didn’t take a picture of mine because the picture from the other blog was so well done that I could never top it. Please check out their site to see how beautiful this recipe truly is.
No Bake Peanut Butter Cheesecake
My friend Lisa put this recipe on her Facebook page and it looked so good that it was all that I could think about for a week until I made it for Thanksgiving while visiting my daughter. This recipe is amazing. As you already know I absolutely love cranberries. While apples are a bit high on the carb count it only has one apple for the entire recipe so it keeps it low while adding just enough sweet to go with the tartness of the cranberries.
This recipe comes from the Wheat Belly website and I made it exactly as it is written there so I am adding a direct link from here to there. The recipe said to use Xylitol or your preferred sweetener. I choose Splenda because I have a bad reaction to anything that ends in itol such as Xylitol, Sorbitol and Malitol. I do not care for the taste of Stevia so Splenda works for me. You need to do what works for you and that you feel comfortable doing so.
Apple Cranberry Crumble- It is kind of like a pie but kind of like a cheesecake and kind of like a crumb cake. How wonderful is that?
I wish that I had a pretty picture to put here but I didn’t take the time to take one during the Thanksgiving Dinner with so many people around. I considered sharing the one from the Wheat Belly site but I didn’t want to violate copyright laws either.
I personally gave up all wheat about 3 months ago and I feel so much better since doing so. I am also losing major inches in my body as well with it. This means that I am no longer making my muffins from this page but I am not removing them because many people do not have the same reaction that I do to wheat.
I hope that you all give this recipe a try. I am quite happy with it and can’t wait to get back to WV to make it for my sister Donna. I know that she will love it too.
I made this today after coming home from listening to a friend play in a local band. Whitestone Redemption played on top of a local restaurant that is located next to the river and it was hot but the band was wonderful. I am so glad that I was able to go. It was nice to chat again. The man playing the white guitar and his wife used to work with me at one of the nursing homes where I worked as a Social Worker.
I found the recipe for the chocolate shake at DJ Foodie’s blog. To find her recipe please go here.
The only change that I made to it was to use Splenda instead of Swerve as I do count the sugar alcohols in my carb count and 33 carbs from the sugar alcohols do effect me and spike my glucose. It was a wonderful cold drink to relax and cool off after returning home.
One of my co-workers kept talking about how much he and his family loved grilled pineapple so I thought that I would give it a try. I couldn’t do it his way because it called for brown sugar so I tried it using the recipe that I had added to the blog for homemade low carb brown sugar and I loved it. I shared it with Caleb and my sister- Donna and we all liked it so now you get to see it too.
- One large fresh pineapple, cut into long strips and peel removed
- low carb brown sugar <– click there for recipe
Heat grill to very hot. Place pineapple and low carb brown sugar on foil and grill until desired color of golden brown. Remove from heat and enjoy.
The only carbs that you will have will be from the pineapple itself really. I have found that fresh pineapple doesn’t spike my glucose levels but canned pineapple does. This would definitely be something to eat in moderation and only a small bit of it.