Posts Tagged ‘pumpkin’

Recipe: Low Carb Pumpkin Cheesecake (THM S)

Dear Reader,

Looking back, I can’t believe I never published my pumpkin cheesecake recipe. I know the word cheesecake intimidates some, but trust me, I am a lazy cook and mine is not hard, except for being hard to mess up. This recipe is gluten-free, low carb,  sugar-free and is you are the Trim Healthy Mama diet is an S snack (or dessert or, let’s face it, breakfast).

Low Carb Pumpkin Cheesecake

Ingredients:

Crust:

1/4 c Butter, melted
2 tsp Truvia, xylitol or other sweetener
1 1/2 c  Blanched almond flour*

Filling:
2- 8 oz. pkg Reduced fat cream cheese
3 tbsp. Truvia, Xylitol, or other sweetener
1 c  Canned pumpkin
1 tsp Cinnamon

1/4 tsp Nutmeg

1/4 tsp Ground cloves
2 Eggs
1/4 tsp Xantham gum
Splash vanilla

Optional toppings: Chopped pecans or dark chocolate, flaked or broken into small pieces

  • Blanched almond flour is not the same as almond meal. In most cases they are not substitutable but for this recipe I think you could make do with almond meal. It would make a slightly less smooth, more crumbly crust.

Directions:

  1. Preheat oven to 350. Prepare a 9″ spring-form pan by greasing lightly. Combine melted butter, 2 tsp Truvia and almond flour until of a smooth and even consistency. Using wax paper, press this mixture into the prepared pan to evenly cover the bottom. Bake in preheated oven for 7 minutes. The crust should be set but not brown when done.
  2. Meanwhile, combine all the filling ingredients and use an electric mixer to mix until well combined and as smooth as possible. Ideally, for appearances sake, you will have no little lumps of cream cheese. If you do (personally I have a cheap hand mixer and never get them all out), the flavor will still be good; only the appearances will be affected.
  3. Pour pumpkin mixture onto baked crust. Smooth out with a spatula. Return to oven and bake for 30 minutes. The mixture should be lightly browned and not wobbly when done.
  4. Remove from oven and allow to cool to room temperature. Run a knife around the edge to separate it from the edge of the pan. Refrigerate for a few hours or until ready to eat. Before eating, adorn with chopped pecans or flaked chocolate as desired.
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Mixing up the crust

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Pressing the crust into the pan

 

 

 

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The filling ingredients — just dump them all in at once

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Can you see the little lumps of cream cheese?

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Fresh from the oven — now I know I can see the lumps!

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Mmm . . .the chocolate not only tastes good, it covers up my lumps and makes the whole thing prettier.

 

 

 

Enjoy!

 

Nebby

Recipe: Gluten-Free Pumpkin Oatmeal Chocolate Chip Cookies

Dear Reader,

Needing to use up some extra canned pumpkin over the holidays, I ran across a recipe online for pumpkin oatmeal chocolate chip cookies. It wasn’t gluten-free so I tweaked quite a bit and here is what I came up with. I hate washing dishes so everything is mixed in one bowl. Bonus: they are lowish carb and low fat too.

Gluten-Free Pumpkin Oatmeal Chocolate Chip Cookies

Ingredients:

1 1/4c canned pumpkin

1 c xylitol

1 tbsp. molasses

1 tsp vanilla

1 tsp salt

1/4 tsp ginger

2 tsp cinnamon

1 tsp baking soda

1 tsp xantham gum

1 c millet flour

1/2 c gluten-free oat flour

1 c gluten-free quick oats

1 c chocolate chips

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Directions:

Preheat oven to 350. Combine pumpkin, xylitol, molasses and vanilla. Stir in salt, ginger, cinnamon, baking soda and xantham gum. Stir in millet and oat flours. Add oats and stir till evenly mixed. Lastly, stir in chocolate chips. Place by spoonfuls on a parchment lined baking sheet. Bake for 15 minutes until well set. Cool for 2 minutes before removing from baking tray. Makes 2.5 dozen.

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My helper

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The finished product

Enjoy!

Nebby

 

Recipe: Low Carb Pumpkin Muffins with Walnut Cinnamon Topping

Dear Reader,

I have been told my earlier pumpkin muffin recipe is more of a crustless pumpkin pie which sounds pretty good to me 😉 But for those of you who prefer a more muffin-y muffin, I developed this recipe which for me at least was more bread-y. Plus I added a walnut cinnamon topping which has to be a good thing. This recipe is low-carb, THM-friendly (as an S snack), gluten-free, and dairy-free.

Low Carb Pumpkin Muffins with Walnut Cinnamon Topping

Ingredients:

1/2 c flax meal

1 c blanched almond flour

1 tsp xantham gum

1/2 c xylitol

1 tsp cinnamon

1/4 tsp nutmeg

1/2 tbsp. baking powder

1 tsp salt

1 c canned pumpkin

1/2 c almond milk

1 tsp vanilla

2 tsp molasses

1/2 c egg whites

Topping ingredients:

3/4 c chopped walnuts

2 tsp truvia (or xylitol or other sweetener)

1 tsp cinnamon

Directions:

  1. Preheat oven to 350 and grease muffin tin.
  2. Mix dry ingredients. Add wet ingredients and stir till well combined.
  3. Place 1/4-1/3 c of mix in each muffin hole (there must be a name for that; what is it??).
Pour the batter in the tins

Pour the batter in the tins

4. Combine walnuts, cinnamon and Truvia. Sprinkle over top of the muffins and press down into the batter lightly.

Chopping walnuts

Chopping walnuts

Press down lightly on the walnut topping

Press down lightly on the walnut topping

5. Place in preheated oven and bake 30-35 minutes or until a  toothpick inserted in the middle the muffins comes out clean.

The finished product

The finished product

Enjoy!
Nebby

Recipe: Low Carb, Gluten-Free Pumpkin Spice Cookies

Dear Reader,

I have been slacking on the blogging. Blame it on the end of summer, vacations, and trying to prep homeschool. Also my laptop died. But to ease back into things I thought I’d give you a new recipe. I was looking for a low carb cookie to feed guests this past weekend and came up with this one. It also fits all the other dietary issues in our house: gluten-free, dairy-free, soy-free, chocolate-free (sadly, chocolate gives me headaches) and peanut (butter) free (which is a preference for my older son but not a necessity around here). Despite everything they don’t contain, these cookies went over pretty well.

Low Carb, Gluten-Free Pumpkin Spice Cookies

Ingredients:

1 can (15 oz) pumpkin

1 tbsp vanilla

1 tbsp molasses

1/2 c soy-free shortening, coconut oil or butter

2 eggs

1 tsp baking soda

1/2 tsp baking powder

1 tbsp cinnamon

1/4 tsp ground cloves

1/4 tsp nutmeg

2 tsp xantham gum

1 c xylitol

1/2 c coconut flour

1 scoop (1/3 c) protein powder (I use egg white protein powder to keep it dairy-free)

2 c blanched almond flour (this is not the same as almond meal; it is much finer)

1/2 c almond milk (or other milk of your choice)

1/2 c finely chopped pecans

 

My dd chopping the pecans. I imagined bigger chunks of nuts in these cookies but they tend to get carried away with chopping so they were pretty fine.

My dd chopping the pecans. I imagined bigger chunks of nuts in these cookies but they tend to get carried away with chopping so they were pretty fine.

 

Directions:

  1. In a large bowl, combine pumpkin, vanilla and molasses. Stir in shortening, oil or butter until well combined. Add eggs one at a time.
  2. Add dry ingredients and mix well.
  3. Stir in almond milk.
  4. Add pecans.
  5. Cover dough with plastic wrap and refrigerate at least 3 hours.
  6. When ready to bake, preheat oven to 375. Drop dough by spoonfuls on baking sheet lined with parchment or silicone liner. Bake at 375 for 15 minutes. The cookies will be soft when done but will begin to brown at the edges. Cool on cookie sheet for 2 minuets and then place on wire racks to cool. Makes 4 dozen.
The batter -- we just need to stir in those pecans. This makes fairly moist, sticky batter, even after refrigerating.

The batter — we just need to stir in those pecans. This makes fairly moist, sticky batter, even after refrigerating.

Ready to bake

Ready to bake

Enjoy!

Fresh out of the oven

Fresh out of the oven

Nebby

 

 

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