Sunday, 15 September 2013

Best Pumpkin Pie (Low Carb & Gluten Free)

Here's the pumpkin recipe I promised... and it was so good, it was gone that night so I couldnt even take a picture! This recipe uses up the exact amount of pumpkin leftover I had leftover from the cheesecake, so I usually make these two together, and I got to use my almond flour crust, again. Plus, the is seriously the simplest pie to make, just throw everything in the blender, pour into a crust and bake! I hope you enjoy this recipe as much as my family and I did!

Makes one pie

2 cups pumpkin
2 eggs
2/3 cup whole milk
1/3 cup heavy cream
1 cup sucanat
1-2 tsps cinnamon
1/2 nutmeg
1/2 ground ginger
Pinch of cloves
1/4 tsp salt

Preheat oven to 425F. In a blender, whirl all ingredients together until completely combined and smooth. Pour into prepared crust and bake for 20 minutes. Lower temperature to 350 and bake for another 50-60 minutes, or until knife comes out clean and edges start to crack. Cool for at least 30 minutes. Cut and enjoy!

Adapted from a Healthy & Yummy Desserts blog recipe

Nutritional Info (Per one 1/8 slice)
Low Carb
Calories: 225
Total Fat: 5 . 2g
Sat. Fat: 2 . 8g
Cholesterol: 60mg
Sodium: 241 . 8mg
Carbs: 33 . 5g
Fibre: 5 . 8g
Net. Carbs: 27 . 7g
Sugars: 10 . 1g
Protein: 4 . 1g

Calories: 350
Total Fat: 20g
Sat. Fat: 8g
Trans Fat: 2g
Cholesterol: 85mg
Sodium: 370mg
Carbs: 36g
Fibre: 2g
Net. Carbs: 34g
Sugars: 21g
Protein: 7g

Monday, 2 September 2013

Pumpkin Cheesecake (Low Carb & Gluten Free)

School. Starts. Tomorrow. Agh! I cant believe how fast this summer has gone by! For all your students going back to school, heres another recipe to lighten your mood! Pumpkin cheesecake. The perfect fall dessert! Even though its not fall, I thought I should share it to prepare yourselves for such yumminess.  I also bought a big can of pureed pumpkin, so get ready, another pumpkin recipe is most likely on the way! For this recipe I use my awesome almond flour crust recipe.

Makes one cheesecake
2 8oz (2 bricks) plain cream cheese, softened
1/3 cup xylitol
1/3 cup sucanat
1/8-1/4 tsp stevia extract
2 tsps vanilla
1 1/2 cups pumpkin
1/2 cup sour cream
2 eggs
1 tsp cinnamon (or more, I just don't like the taste of it)
1 tsp ginger
1/2 tsp nutmeg
1/4 tsp ground cloves
1/4 tsp salt

Preheat oven to 300F. Grease a 9" springform pan. Beat cream cheese until light and fluffy. Add in your sweeteners and vanilla and mix. Mix in pumpkin and sour cream until completely combined. Add in eggs, one at a time, while constantly mixing. Beat in spices and salt and mix until smooth. Pour into pan and bake for 60-80 minutes or until knife comes out clean and edges are slightly cracked. Cool for at least and hour. Top with whipped cream and enjoy!

Nutritional Info (per one 1/8 slice without crust)
Low Carb
Calories: 288
Total Fat: 24 . 2g
Sat. Fat: 13g
Cholesterol: 115 . 3mg
Sodium: 240mg
Carbs: 11g
Fibre: 1 . 6g
Net. Carbs: 9 . 4g
Sugars: 5 . 4g
Protein: 6 . 8g

Calories: 430
Total Fat: 29g
Sat. Fat: 16g
Trans Fat: 1g
Cholesterol: 145mg
Sodium: 290mg
Carbs: 36g
Fibre: 1g
Net. Carbs: 35g
Sugars: 29g
Protein: 7g