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

Ingredients

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

Directions

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

Classic

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

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

Ingredients

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

Directions
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

Classic
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

Vanilla Chocolate Zebra Cupcakes (Low Carb & Gluten Free)

Another cupcake recipe... Wahoo! But this time, even more extreme. A zebra cupcake (which is practically a vanilla and chocolate cupcake swirled together, but zebra sounds so much better...). I dyed my vanilla batter pink to look even cooler, but it turned kind of a faded and rusty pink. So you can dye yours whatever colour you want, just remember to add a lot of colouring because the coconut flour likes to absorb it. This vanilla cupcake batter recipe also has a secret...!

Makes 20 cupcakes

Ingredients for chocolate cupcake batter

1/2 cup butter, softened

4 oz (half a brick) plain cream cheese, softened

2/3 cup  xylitol

1/4 tsp stevia extract

3 eggs

2 egg whites

2 tsps vanilla

1 1/2 cups almond flour

1 tsp baking powder

Dash of salt

1/2 tsp Guar gum

1/2 cup cocoa powder

Ingredients for vanilla cupcake batter

1 14 fl. oz can of white beans (I used Cannellini)

5 eggs

3 tsp vanilla

1/2 tsp salt

6 tbsps butter, softened

1/4 tsp stevia extract

2/3 cup xylitol

5 tbsps coconut flour

1/2 tsp baking soda

1 tsp baking powder

Directions for chocolate cupcake batter

Line two muffin tins with paper liners. Cream butter and cream cheese with xylitol and stevia until light and fluffy. Add vanilla and eggs while continuously mixing. In a small bowl, whisk together almond flour, baking powder, salt, guar gum and cocoa powder. Beat the dry ingredients into the wet ingredients while continuously mixing. Add 2 tsps batter to each paper liner.

Directions for vanilla cupcake batter

Preheat oven to 350F. Rinse beans and dry. Blend beans, eggs and vanilla and salt in a blender until completely smooth. In a large bowl, cream butter, xylitol and stevia until light and fluffy. Add in bean mixture and beat. Mix in coconut flour, baking soda and baking powder until completely combined. Add 2 tsps vanilla batter on top of your chocolate batter, and alternate batters until a little bit fuller than 3/4 of the way up. Smack on the counter to flatten the tops and pop any air bubbles. Bake for 15-20 minutes or toothpick comes out clean. Cool overnight to get rid of any beany taste. Enjoy!

Nutritional Info