Category: Pies & Misc.

Sugar Free Pumpkin Pie

 

Photo by RODNAE Productions from Pexels

1 large egg

2 large egg whites

1 can solid pack pumpkin 15 oz.

3/4 cup Original Granulated Splenda

1/2 cup low fat Bisquick

1 teaspoon vanilla flavoring/extract

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1 (12 oz.) can fat free evaporated milk

1 cup reduced-fat whipped topping

1. In a large bowl mix everything until smooth, except evaporated milk and whipped topping. Gradually stir in evaporated milk.

2. Pour into 9 inch pie plate which is coated with cooking spray. Bake at 350° for 35-40 minutes or until knife inserted in middle comes out clean. Cool on a wire rack. Dollop with whipped cream before serving. Refrigerate leftovers.

Nutritional Info

Cut into 6 pieces.

Calories 124, 2 grams fat, (1 saturated), 28 mg. Cholesterol, 160 mg sodium, 19 grams carbohydrates (0 grams sugar, 3 grams fiber), 6 grams protein and 1 1/2 diabetic starch exchange

Enjoy! 🍁🍃🍂🍃🎃🍃

No Sugar Added Apple Cinnamon Baked Oatmeal

Nutritional Info

Serves 9

Calories 106

Net Carbs 13.5 grams

Fat 3.6 grams

Protein 3.6 grams

Ingredients

1.5 cups quick cooking oats

1/4 cup almond meal

1 teaspoon baking powder

1/2 teaspoon salt

1 1/2 teaspoon ground cinnamon

1/8 teaspoon nutmeg

1/8 teaspoon ground cloves

1 cup unsweetened applesauce

1 large egg, slightly beaten

1/4 cup sugar free pancake syrup

1 cup unsweetened vanilla almond milk

1 teaspoon vanilla

1 large apple, finely chopped

Instructions

Preheat oven to 350F and grease a 9×9 baking pan.

Microwave the chopped apple for 2 minutes. Cool.

Mix oats, almond meal, baking powder, salt, cinnamon and cloves and nutmeg and set aside.

Beat eggs and add applesauce and mix til combined.

Add almond milk, vanilla and maple syrup and stir til combined.

Add dry ingredients to the wet mixture and stir until combined.

Add apples and mix thoroughly.

Bake for 35-45 minutes til the top is set and edges are slightly browned.

 

 

Sugar Free Pumpkin Pecan Cobbler

Nutritional Info

Serves 8

Calories 210

Fat 18 grams

Protein 6 grams

Net Carbs 3 grams

Ingredients

Cobbler

1 1/2 cups almond flour

1/3 cup Swerve Granular

1/4 cup unflavored protein powder or egg white protein

1 Tablespoon baking powder

2 teaspoons pumpkin pie spice

1/4 teaspoon salt

1/2 cup pumpkin puree

1/4 cup butter, melted

1/4 cup unsweetened almond milk

1/2 teaspoon vanilla extract

Topping

1/2 cup Swerve, Granular

1 teaspoon Maple Grove Farms pancake syrup

1/4 cup chopped pecans

1 cup very hot water

Instructions

Preheat oven to 350F

Whisk together flour, Swerve, protein powder, baking powder, pumpkin pie spice and salt. Stir in pumpkin puree, melted butter, almond milk and extract.

Spread batter in a glass 8×8 baking dish and put dish on rimmed sheet.

For topping combine Swerve and syrup til Swerve takes on a brown appearance and stir in pecans.

Sprinkle this mixture over the top of the batter and pour hot water evenly over the top. Do not stir.

Bake 35-45 minutes until the cobbler is golden brown and set in center.

No Sugar Added Cranberry Nut Clusters

Nutritional  Info

Serves 16

Serving Size 1 cluster

Calories  130

Net Carbs 2 grams

Fat 12 grams

Protein 4 grams

Ingredients

1/2 cup raw pecans

1/2 cup raw almonds

1/2  cup cup almond butter

2 1/2 ounces unsweetened chocolate, chopped

1/2 ounce cocoa butter or 1 Tablespoon coconut oil

1/2 cup Swerve Confectioner’s

1/2 teaspoon vanilla extract

1/2 cup unsweetened dried cranberries

Instructions

Preheat oven to 350F and bake nuts 8 minutes til lightly toasted.

Remove and cool completely.

Combine almond butter, chocolate and cocoa butter in a double boiler, stirring til melted. Whisk in Swerve  and vanilla.

Stir in nuts and cranberries, coating well with chocolate, and drop onto wax paper into 16 clusters.

Put in fridge 1 hour.

 

Sugar Free Maple Pecan Granola

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Nutrition Facts

Serving Size 1/4 cup

Servings 16

Calories 230

Net Carbs 2 grams

Fat 22 grams

Protein 6 grams

Ingredients

1 3/4 cups coarsely chopped pecans, divided

1 3/4 cups other nuts and seeds (almonds and sunflower seeds)

1/2 cup chia seeds

1/4 teaspoon salt

1/4 cup butter

1/3 cup Swerve, Granular

2 teaspoons maple extract

1 egg white

Instructions

Preheat oven to 300F and line a large rimmed baking sheet with parchment paper.

In a food processor, combine 1 1/4 cup of the pecans with the other nuts, seeds and chia seeds. Process on high til mixture resembles coarse crumbs (some larger pieces are okay) Put in a bowl and add salt. Stir in remaining 1/2 cup chopped pecans.

Combine butter and Swerve in a saucepan over medium heat til dissolved. Bring just to a boil and remove from heat and stir in maple extract.

Stir butter mixture into ground nut mixture. Stir in egg white until fully incorporated.

Spread mixture out onto the prepared baking pan in an even layer. Bake 25-30 minutes, stirring frequently. Remove and let cool.

Sugar-Free Fudge Pie

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Nutritional  Info

Serves 8

Calories 193

Net Carbs 3.8 grams

Fat 11 grams

Protein 7.8 grams

*Preheat oven to 350F*

Ingredients

1 stick butter, softened (1/2 cup) (NOT MELTED)

3/4 cup Swerve Granular

1 teaspoon sugar-free syrup

4 eggs

1 1/2 teaspoon vanilla

1/8 teaspoon cinnamon

5 Tablespoons cocoa

1/2 teaspoon salt

6 Tablespoons almond flour

1 Tablespoon coconut flour

1 1/2 Tablespoons Whey Protein Isolate

Instructions

Soften butter and  add Swerve and syrup.

Add eggs and vanilla and mix til creamy. DO NOT OVER MIX.

Stir in cocoa, salt, flours and whey til well combined.

Grease an 8 inch glass pie plate and pour into plate. (NOT A 9 INCH)

Bake 18 minutes til center is set but check at 17 minutes. It should still jiggle in the middle.

 

Easy Sugar-Free Apple Crisp

Nutritional Info

Servings 8

Calories 220

Protein 4 grams

Fat 13 grams

Net Carbs 19

Ingredients

6 cups peeled, cored, sliced Granny Smith and Pink Lady apples

1 teaspoon cinnamon

1/4 teaspoon ginger

1/4 teaspoon nutmeg

Pinch salt

1/2 cup + 2 Tablespoons Swerve Granular

5 Tablespoons butter

3/4 cup oats

1/2 cup pecans or walnuts

Instructions

Preheat oven to 375 and butter a 10-inch round or 8-inch square pan.

Toss apples with 1/2 teaspoon cinnamon and 2 Tablespoons Swerve and add to buttered pan.

Mix 1/2 teaspoon cinnamon, ginger, nutmeg, salt, 1/2 cup Swerve, butter, oats and nuts and pulse until just combined in food processor or mix by hand. DO NOT OVERMIX!

Spread topping over apples and bake about 40 minutes, til topping is browned and apples are tender.

Let set about 30 minutes before serving.

Low Carb Peanut Butter Pie

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Nutritional Info

Serves 16

Calories 530

Net Carbs 7 grams

Fat 49 grams

Protein 15 grams

Crust

2 cups almond flour

1 cup chopped peanuts

1/3 cup Swerve, Confectioner’s

6 Tablespoons butter

Filling

16 oz. cream cheese

2 cups unsweetened peanut butter

1 1/4 cup Swerve, Confectioner’s

1 1/2 cups heavy whipping cream

1 Tablespoon vanilla flavoring

1 teaspoon salt

Instructions

Crust

Preheat oven to 325F

Chop peanuts in processor for a few seconds to create chunks and add almond flour, Swerve and melted butter. Mix with fork til moist.

Press into 9 inch spring form pan.

Bake for 15 minutes and remove from oven and cool at least 30 minutes.

Filling

Beat cream cheese, peanut butter and Swerve together til well combined and beat in whipping cream and vanilla til smooth.

Place into crust and smooth with spatula.

Cover and place in fridge for at least 4 hours til very firm and spring form pan can pop off easily.

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Low Carb Frozen Yogurt Pops

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Nutritional Info

Serves 12

Calories 69

Net Carbs 6.4 grams

Fat 3.7 grams

Protein 1.7 grams

Ingredients

8 oz. frozen mango

8 oz. frozen strawberries

1 cup full-fat Greek yogurt

1/2 cup whipping cream

1 teaspoon vanilla flavoring

Directions

Let mango and strawberries thaw for 10-15 minutes.

Put all ingredients in a blender til smooth.

Serve as soft serve ice cream or pour into popsicles forms and let freeze for a couple of hours. It can also be frozen in an ice cream freezer.