Category: Pies & Misc.

Sugar Free Caramel Apple Muffins

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Servings 12

Calories 220

Net Carbs 3 grams

Fat 18 grams

Protein 7 grams

Ingredients

4 large eggs

1/2 cup heavy whipping cream

1 teaspoon caramel extract

2 cups almond flour

1/2 cup Swerve Brown

1/4 cup coconut flour

2 teaspoons baking powder

1/4 teaspoon salt

1 small apple, finely chopped

Caramel  Glaze

1/4 cup butter

1/4 cup Swerve Brown

1/4 cup Swerve  Confectioner’s

1/2 teaspoon caramel extract

2 Tablespoons heavy cream

Instructions

Preheat  oven to 350F and line muffin tin with silicone  or  parchment.

In a blender, combine eggs, cream and caramel extract. Blend briefly to combine. Add the almond flour, sweetener, coconut flour, baking powder and salt and blend again til smooth. Stir about 2/3 of the chopped apple into the jar.

Divide the mixture among the prepared muffin cups and add a few pieces of apple to the top of each. Bake 20-25 minutes, until golden brown and firm to the touch. Remove and let cool completely.

Caramel Glaze

In a medium saucepan over low heat, melt the butter and Swerve Brown together til smooth. Remove  from heat and whisk in the Swerve Confectioner’s, the caramel  extract and the heavy cream.

Drizzle over the cooled muffins.

 

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Cranberry Breakfast Bar

Nutritional Info

9 servings

Calories 174

Net Carbs 2.71 grams

Fat 15.5 grams

Protein 4.26 grams

Ingredients

1 cup fresh cranberries

6 Tablespoons Swerve Sweetener divided

1 cup almond flour

2 teaspoons baking powder

1/2 teaspoon cinnamon

1/4 teaspoon salt

2 large eggs

6 Tablespoons butter melted

2 Tablespoons heavy cream

2 Tablespoons water

1/2 teaspoon vanilla extract

More Swerve for sprinkling

Instructions

Preheat oven to 350F and grease a 8×8 glass or ceramic pan.

Toss berries with 2 Tablespoons sweetener.

Whisk together almond flour, remaining 4 Tablespoons of sweetener, baking powder, cinnamon and salt. Stir in eggs, melted butter, whipping cream, water and vanilla extract.

Pour almond flour mixture into the prepared baking pan and sprinkle with the sugared cranberries. Bake 30 minutes, or until the bars are a golden brown and just set in the middle.

Remove and sprinkle with 1-2 teaspoons of sweetener, if desired. Serve with lightly sweetened whipped cream.

Sugar Free Blueberry Pie

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Nutritional Info

Calories 325

Net Carbs 3.4

Fat 36 grams

Protein 6 grams

Crust

1 cup unsalted, melted butter, cooled

4 large  eggs

1/2 teaspoon salt

1 1/2 cups coconut flour

1/4 teaspoon baking  powder

1 Tablespoon water

Filling

1 1/2 cups fresh blueberries

2 Tablespoons Swerve Granulated

18 oz package room temperature cream  cheese

Instructions

Crust

Mix all ingredients til dough forms.

Divide in half.

Roll out between two sheets parchment  paper.

Put one crust into pie pan.

After filling add top crust.

Pie

Preheat oven to 350F

Put one crust into bottom of pie pan and spread cream cheese into bottom.

Add berries that have been mixed with  sweetener.

Top pie with other crust.

Bake for 25 minutes til top is lightly brown.

Allow to cool before slicing.

Store in refrigerator.

 

Sugar Free Caramel Apple Cinnamon Rolls

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Ingredients

Dough

2 cups blanched almond flour

1 cup arrowroot starch

1/2 teaspoon xanthan gum

1/2 teaspoon  salt

1/4 teaspoon baking soda

1/2 cup milk

1 Tablespoon butter, melted

1 egg

1/2 teaspoon  vanilla extract

2 Tablespoons  Swerve Granular

Filling

1/4 cup butter, melted

1 Tablespoon  cinnamon

1/4 cup Brown Swerve

1 Granny Smith apple, diced

Caramel

1/3 cup butter

3 Tablespoons Brown  Swerve

2/3 cup heavy cream

1 teaspoon  vanilla extract

Instructions

Preheat  oven to 350F and grease a 10 inch skillet  or 8×8 baking dish with butter.

Mix all  dough ingredients til large ball forms, knead 3-4 times til smooth.

Lay dough on a large piece of parchment paper and cover with another piece of parchment paper and roll the dough using a rolling pin til it forms a large rectangle about 10×15 and about 1/4 inch thick.

Filling

Remove the top piece of parchment paper and brush with the 1/4 cup of butter. Sprinkle with cinnamon, Brown Swerve  and top with the apple.

Use the parchment paper to help you roll the dough into a log, starting at the widest side of the rectangle.  Once rolled, cut into 14 equal pieces and arrange in a 10 inch skillet or 8×8 baking dish.

Transfer to oven and bake 25-30 minutes until golden.

Caramel

While the rolls are baking make the caramel by combining the butter and Brown Swerve in a small pot over medium low heat. Bring to a boil and cook 2-3 minutes just until it starts to darken. Whisk in the heavy cream and vanilla,  bring back to a boil for 1 minute then reduce the heat to maintain a simmer. Simmer for 5-10 minutes until thick and glossy. Transfer to a jar.

To serve, top the cinnamon rolls with the caramel sauce.

Store refrigerated up to 5 days. To reheat simply microwave  for 15 seconds.

 

Savory Protein Power Bar

In further appreciation to our dear reader Dr. Tanya, here is a great savory protein bar recipe as requested. We hope you enjoy this one too!

We truly care for and value our readers at David’s Way. If you have a special request for a recipe or a topic you would like to see covered, please let us know in the comments or you can send us an e-mail through our contact link. Our mission is to help as many people around the world as we can to live healthier lives. If you enjoy and derive benefit from what you read on my blog, then please share it with all your family and friends.

Savory Protein Power Bar

This recipe yields 10 bars

Calories: 144    Carbs: 14g    Fat: 5g    Protein: 6g

  • 1/2 cup rolled oats (gluten free if desired)
  • 1/2 cup unflavored (plain) pea protein powder
  • 1-1/2 cups cooked and cooled quinoa
  • 1/4 cup chia seeds
  • 1/3 cup roasted, chopped pistachios
  • 1/3 cup roasted, chopped almonds
  • 1/2 tsp fine sea salt
  • 1 cup unsweetened almond milk (or milk of your choice)
  • Optional: 1/2 tsp fresh ground black pepper
  • Optional:  tbsp grated Parmesan cheese
  1.  Preheat oven to 350F. Grease or spray an 8 inch square baking pan.
  2. Process the oats in a food processor until it is a fine flour. Transfer to a large bowl.
  3. Add the pea protein powder, cooked quinoa, chia seeds, pistachios, almonds, salt and milk. Also add optional pepper and or Parmesan cheese if desired. Stir until well blended.
  4. Spread the batter evenly in the prepared pan.
  5. Bake for 25 to 30 minutes , until golden brown on top and firmly set in the center. Transfer to a wire rack and cool completely in the pan.
  6. Remove bars from the pan and cut into 10 bars. Individually wrap the bars in plastic wrap and store at room temperature for up to 4 days. They will keep in the refrigerator for up to 2 weeks, or freeze up to 2 months.

To increase the protein content; Omit the oats and increase the protein powder by 1 cup. Or substitute any given amount of omitted oats with equal measure of protein powder. The total elimination of the oats and addition of 1 cup of protein powder will result in 158 calories per bar, carbs: 0g  fat: 8g and protein: 13g

Fruit, Nut and Seed Protein Bars

By special request, from a special reader, Dr. Tanya here is a good protein bar that is loaded with nuts, seeds and fruit. You can mix and match the nuts, fruits and seeds to your own favorite flavor combinations. I hope you enjoy this simple, yet delicious and healthy recipe!

Yields: 18 bars

168 calories,   10.6g carbs,   13g fat,   4.7g protein

Ingredients:

  • 1 cup assorted nuts, chopped (walnuts, almonds, pecans, etc)
  • 2 cups rolled oats
  • 1/4 teaspoon kosher salt
  • 1/2 cup sugar free maple syrup, (optional honey)
  • 2 scoops (62g) vanilla protein powder (whey or soy)
  • 2 tbsp natural peanut butter
  • 1 1/2 cups assorted dried fruits, chopped (figs, cranberries, cherries, apples, raisins, etc.)
  • 1/2 cup shredded coconut
  • 1/2 cup seeds (pumpkin, sunflower, sesame)
  1.  Place nuts and oats on a baking sheet and bake in a 425 degree oven for 7 minutes to toast.
  2. Transfer oat/nut mix into food processor with syrup (or honey) peanut butter, vanilla protein powder, and salt and pulse to chop and combine.
  3. Add fruit, coconut and seeds and pulse to combine.
  4. Line a 9″ x 14″ baking pan with aluminum foil and coat with nonstick spray.
  5. Press mix firmly into pan. Compress and level surface.
  6. Bake 20 minutes in a 350 degree F oven. Allow to cool completely in pan.
  7. Remove from pan, lifting by holding edges of aluminum foil.
  8. Cut into bars and store in an airtight container with waxed paper between layers to prevent sticking.

Sugar Free Cheesecake Stuffed Apples

Nutritional Info

Servings 8/ 1 apple

Calories 158

Net Carbs 9 grams

Protein 3 grams

Ingredients

8 small apples of your choice

8 oz. cream cheese

1 egg

1 teaspoon vanilla flavoring

1/2 teaspoon cinnamon liquid stevia

1/4 cup Swerve Granulated

1/2 teaspoon salt

1 teaspoon maple extract

2 Tablespoons heavy cream

1/4 cup Swerve Brown

1/4 cup Maple Grove Farms Sugar Free Syrup

Instructions

Cut off tops of apples and scoop out centers to 1/4 inch from sides. Discard what you remove.

Preheat oven to 350F

Beat cream cheese with electric mixer til smooth.

Add remaining ingredients and mix until well combined.

Pour batter into each apple and sprinkle Swerve Brown on top and bake 30 minutes.

Cool and then refrigerate at least 3 hours.

Drizzle with Maple Grove Farms Sugar Free Syrup.

Maple Pecan Granola

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Servings 16, 1/4 cup

Calories 230

Net Carbs 2 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

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

2-In a food  processor,  combine 1 1/4 cup of pecans with the other nuts, seeds and chia seeds . Process  on high til it resembles coarse crumbs. Transfer to a large  bowl and stir in salt. Stir in remaining  1/2 cup of pecans.

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

4-Stie in butter  into ground nuts and stir in egg white.

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

 

Cranberry Cheesecake Pie

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Serves 10

Calories 310

Net Carbs 3 grams

Protein 6 grams

Ingredients

Cranberry Sauce

2 cups cranberries (fresh or frozen is fine)

1/2 cup water 1/4 cup Swerve, Granular

1 teaspoon lemon zest

Crust

13/4 cup almond flour

1/2 cup Swerve, Granular

2 Tablespoons coconut flour

1/4 teaspoon salt

7 Tablespoons butter, melted

1/2 teaspoon vanilla

1/4 cup chopped pecans

Filling

8 ounces cream cheese, softened

1/3 cup Swerve, Confectioner’s

1 large egg, room temp

2 Tablespoons whipping cream

1/2 teaspoon vanilla

Instructions

Cranberry Sauce

Boil cranberries in water and simmer til berries pop and can be easily mashed, about 7 minutes. Stir in Swerve and lemon zest and mash. Cool.

Crust

Preheat oven to 325 F

Whisk together almond flour, Swerve, coconut flour and salt. Stir in butter and vanilla til dough begins to clump together. Reserve 1/2 of mixture.

Press remaining crust mixture into bottom  and up the sides of a 9 inch pie plate or a 10 inch tart pan.

Bake 10 minutes.

Filling

Beat cream cheese and Swerve together til well combined.

Beat in egg, cream and vanilla til smooth.

Spread cheesecake into crust.

Dollop with cranberry sauce and swirl lightly with knife.

Stir pecans into reserved crust mixture and sprinkle over filling.

Cover lightly with foil and bake 25 minutes.

Remove foil and bake another 10 minutes, til cheesecake is set.

Remove from oven and cool.

Refrigerate at least 2 hours before serving.

Chocolate Pecan Pie Bars

Serves 30

Calories 160

Net Carbs 1 gram

Protein 3 grams

Shortbread Crust

1/4 cup coconut flour

1 3/4 cup almond flour

1/2 cup Swerve Confectioners

1/2 teaspoon salt

1/2 cup butter (cold) or coconut oil (solid)

2-4 Tablespoons water l

Chocolate Ganache

2 oz. Unsweetened chocolate

1/4 cup Confectioners Swerve

1/2 cup whipping cream

1 teaspoon sour cream

Pecan Pie Filling

3/4 cup Brown Swerve

3 large eggs

3/4 cup chopped toasted pecans

6 Tablespoons butter, melted

1 1/2 teaspoons tapioca flour

1 1/2 teaspoon vanilla

3/4 cup of toasted pecan halves

Toasted Pecans

Preheat oven to 350

Toast for 5-7 minutes until aromatic but not burned.

Remove from oven and set aside.

Shortbread

Preheat oven to 325

Excessively grease a 9×13 pan to prevent sticking.

Mix almond and coconut flours and Swerve and salt together.

Cut cold butter into small pieces and pulse in a food processor or press into dry mixture with a fork until it looks like cornmeal.

Add 2-4 Tablespoons cold water to the mixture until it begins to loosely combine.

Place in the greased dish and press in evenly.

Bake for 25-30 minutes until edges are brown and parts of the shortbread surface are lightly brown.

Remove from oven and cool.

Chocolate Ganache

While shortbread is cooking make ganache.

Whisk chocolate, cream, Swerve and sour cream in a saucepan over medium-low heat until ganache is smooth and warm.

Set aside.

Pecan Pie Filling

While shortbread is cooling preheat oven to 350.

Whisk Brown Swerve and eggs til creamy.

Add chopped pecans, melted butter, tapioca starch and vanilla and stir to combine.

Assembly

Spread ganache over shortbread.

Sprinkle pecan halves over ganache.

Gently spread filling over ganache.

Cook at 350 for 25-30 minutes til top of bars are brown.

Cool.