Low Carb Recipe Ideas
Farmers Markets are soon going to be filled with pumpkins and all sorts of gourds, cans of pumpkin stocked on the shelves in the grocery stores. The season is almost here and we must be prepared with some great recipes. Let’s dazzle your holiday guests with this delicious low carb pumpkin dessert which is easy to prepare and you will love the results.
Tip: Bake your pumpkin dessert in a bath, put water in bottom of cookie tray place dish in water and bake.
Pumpkin with Almond Crust
Crust
1 cup almond meal
3 tbsp softened butter
2 tbsp Xylitol (You can use any kind of sweetener, remember carb count changes)
Press in 7×11 dish,
Bake at 325 F for 10 min
Filling
1 ½ C Pumpkin fresh or canned pumpkin
¼ C Stevia or (½ C Truvia)
½ tsp salt
1 tsp ginger
1 tsp cinnamon
1/4 tsp nutmeg
½ tsp cloves (optional)
3 eggs
2 Cup unsweetened Almond Breeze (nondairy beverage)
Combine pumpkin, sweetener, salt and spices.
Add eggs and Almond Breeze, blend thoroughly. Pour into dish. Take a cookie sheet fill with water, place dish in water on middle rack.
Bake: 350 F for 45 minutes, if toothpick comes out clear it is done.
Top with: 1 Tb Cool Whip (add 1 more carb per serving)
Yield: 8 servings 5.02 net carbs per serving
16 servings 2.51 net carbs per serving
