• Tag Archives cinnamon
  • Sweet “Potato” Casserole

     

    I made this dish for a side at Thanksgiving. I was trying to recreate a sugar-free and low carb version of the sweet potato casserole with the praline topping. It’s almost more like dessert than it is a side. The main ingredient is a low-carber’s best friend, cauliflower. Believe me, no one will have any idea what’s really inside.

     

    Topping:

    1 cup erythritol

    1/2 cup almond flour

    2 scoops vanilla protein powder

    10 tablespoons of chilled butter

    1  1/2 cups chopped pecans

    Mix erythritol, almond flour, and protein powder in a medium bowl. Cut in chilled butter until the mixture is crumbly. Stir in chopped pecans. Refrigerate until ready to use. (If you make this ahead for the holidays, leave the topping and the filling separate until just before you put them in the oven.)

    Filling

    1 head of cauliflower, steamed until soft

    1 can of pumpkin puree

    2 eggs

    3/4 cup erythritol

    18 drops of EZ Sweetz (3/4 cup Splenda equivalent)

    1 scoop vanilla protein powder

    2 tablespoons coconut flour

    1/2 teaspoon cinnamon

    1/2 teaspoon salt

    Preheat oven to 325 degrees. Spray a 9 X 13 pan with non-stick cooking spray.

    Place steamed cauliflower in food processor. Puree until completely smooth. Add canned pumpkin and eggs. Mix well. Blend in erythritol and EZ Sweetz.  Add protein powder, coconut flour (preferably sifted), cinnamon, and salt. Run food processor on high until completely blended and smooth.

    Place mixture in the bottom of baking pan and add topping. Bake for 45 minutes, until top is brown.

     

    Serves 16: NET carbs 3.8 per serving

     

     

     

     



  • Pumpkin Muffins

    Pumpkin Muffins

    Many people have asked me for this recipe. I wish I could take credit, but this is another wonderful creation from Jennifer Eloff at Splendid Low-Carbing. Click here for the link.

    These are excellent, and I do mean excellent. They are as good as any “regular” muffin I’ve ever had. My 13 year old daughter is very picky and sensitive to things that taste like “diet” food. I can’t keep her, or anyone else in my family, out of these.

    In all of Jennifer’s recipes, I use bake mix option #2 from her site. Click here to see the bake mix option number 2.

    It may seem complicated or overwhelming at first, but it really isn’t. Netrition is my favorite place to buy the baking supplies you need. I also use Amazon to get 5lb bags of almond flour. I like the Honeyville brand. This is by far the best tasting and most economical almond flour I’ve used.

    I thought I’d play around a little with this batch of muffins. They are awesome plain, or even better with a little butter, but I wanted to mix it up some.

    I added some of the pralines to one batch.

    Click here to see the pralines.

    They were other worldly good. Words fail me, and I’m not a great photographer, so you’ll just have to believe me when I tell you these were truly divine.

    I added a simple frosting to some with this recipe:

    4 ounces softened cream cheese

    2 TB softened butter

    ¼ cup heavy cream

    ¼ cup Torani sugar free vanilla syrup (available at Wal-Mart)

    1 TB powdered erythritol

    Mix all ingredients until smooth and creamy.

    Pumpkin Muffin With Frosting


  • Low Carb Cinnamon Pecan Rolls

    Low Carb Pecan Muffins

    Low Carb Pecan Muffins

     

    The inspiration for this recipe came from one of my favorite
    websites, The Pioneer Woman by Ree Drummond. She is not a low carb cook, but I love her blog for many reasons. She is wonderfully funny and she has lots of good ideas for cooking, decorating, and photography. I really admire her work.

    Here is a link to her recipe for Sticky Pecan Mini-Buns:

    In my attempt to create a low carb version of these I used a
    recipe from another favorite blog, All Day I Dream About Food. Carolyn’s recipe
    for Pumpkin Praline Parfaits is absolutely amazing. I made them at Thanksgiving
    and they were a fantastic hit, even with family members who don’t eat low carb.
    I utilized her praline topping here:

    I had to substitute half granular erythritol and half liquid
    splenda for the 1 cup of Swerve, and it worked fine. We have used these
    pralines for the pumpkin parfaits, ice cream topping, and now for these pecan rolls.
    They are delicious and very handy for a variety of uses. You only need half of
    the batch for this recipe, but I’d make the whole thing to have some on hand
    for other things. You’ll be glad you did.

    Recipe:

    1 ½ cups Carbquik (available from Netrition.com)

    1 tablespoon cinnamon

    ½ cup sugar-free vanilla syrup (available at Wal-Mart)

    ¾ -1 cup warm water

    Praline Topping

    Mix Carbquik and cinnamon first, then add the sugar-free
    syrup. (The gingerbread flavor would also work well, but you’d want to cut the
    cinnamon down.) Then slowly add warm water until the dough just comes together.

     

     

    Spray a 24 count mini-muffin pan with non-stick spray and
    put a heaping teaspoon full of the topping mix into the bottom of each well.
    Place the carbquick mixture on top and press it down into the nuts.  Bake at 375 degrees for 10 minutes. When you
    flip these out of the pan the nut mixture/syrup will then be on top of the
    roll.

    These were fairly simple and turned out really well. They
    were definitely a treat with my morning coffee. I may even add a simple vanilla
    frosting or glaze to these the next time I make them.

    Makes 24 mini-pecan rolls: NET carb count is about 1.5 per roll.