Some Ideas for Meals for those wanting Low Carb

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  • Alisha_countrymama
    Alisha_countrymama Posts: 821 Member
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    Healthy Pumpkin Gooey Butter Cake
    Adapted from a recipe by Paula Deen

    Serves eight

    Ingredients:
    Crust Layer:
    1/4 cup of organic unsalted butter, melted
    2 ounces of cream cheese, softened
    2 cups almond flour
    1 large organic egg
    1 teaspoon pure vanilla extract
    1/8 tsp sea salt
    3/4 cup erythritol or 1/2 cup xylitol, powdered
    1/4 teaspoon good-tasting pure stevia extract (NuNaturals)
    1/2 teaspoon aluminum-free baking powder
    1/4 teaspoon cinnamon

    Filling Layer:
    8 ounces cream cheese
    1 stick unsalted organic butter, melted
    1 can pumpkin, packed
    3 eggs
    1 teaspoon pure vanilla extract
    3/4 cup erythritol or 1/2 cup xylitol
    1/4 teaspoon good-tasting pure stevia extract (NuNaturals)
    1 and 1/2 teaspoons cinnamon
    1 teaspoon nutmeg
    1/4 teaspoon ginger

    Preparation:
    Preheat oven to 350 degrees.

    For crust, melt butter and soften cream cheese in microwave. Grind erythritol in coffee grinder and mix into batter. Mix together until smooth, then add vanilla, egg, and sea salt. Add stevia and baking powder. Scrape into an 8 by 8 metal pan and spread out over the bottom. Bake for 15 minutes and remove to cool.

    Soften cream cheese and melt butter in microwave. Grind erythritol in coffee grinder or magic bullet. Beat cream cheese and pumpkin until smooth and without lumps. Add eggs, vanilla extract, and melted butter, and beat until incorporated. Next, add erythritol, stevia, cinnamon, nutmeg, and ginger, and mix just until smooth. Set pan down on counter top a couple times to get out air bubbles. Pour pumpkin mixture over crust and bake for 50-60 minutes, or until center jiggles a bit when you move the pan. It will set up and sink down upon cooling overnight in the refrigerator.

    ~4.5g net carbs per 1/8th recipe

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