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  • Tag Archives pumpkin
  • 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