Low Carb Pecan Pie

Reposted with permission of Steviva.com

INGREDIENTS

3/4 cup butter

1 cup steviva blend (or 2 cups of sweetener to equal 2 cups sugar)

1 tbsp molasses

1/2 cup Nectevia (use coupon code NECTEVIA22 to get 22% off)

2 tsp vanilla extract

1/2 tsp grated orange zest

1/4 tsp salt

3 eggs

2 cups pecan halves

*(pie crust below)

DIRECTIONS

Preheat oven to 350°F with a baking sheet on middle rack.

*Par bake your pre made pie crust for 10 minutes. If making your own; put two cups of pecans, 1/2 stick of butter and 1/2 teaspoon of salt in a food processor. Mix until well blended. Press into a 9-inch pie plate. Trim edge, leaving a 1/4-inch overhang.

Meanwhile, melt butter in a small heavy saucepan over medium heat. Add Steviva Blend, Fructevia or a dash of Steviva Brand Stevia Powder with molasses, whisking until smooth. Remove from heat and whisk in Nectevia, vanilla, zest, and salt. Lightly beat eggs in a medium bowl, then whisk in Nectevia mixture.

Put pecans in pie shell and pour Nectevia, sweetener mixture evenly over them. Bake on hot baking sheet until filling is set, 50 minutes to 1 hour. Cool completely.

Serve with whipped cream!

Nutritional info (doesn’t include crust)

Curried Shrimp & Cauliflower Stir Fry

 

INGREDIENTS

1/2 head cauliflower, small florets, steamed
1 1/2 pounds shrimp or prawns
1 large red pepper, diced
2 tsp crushed garlic
1 tbsp curry powder
1 tsp crushed red pepper flakes
2 tbsp butter

DIRECTIONS

In a large skillet over medium high heat, melt butter. Add red pepper. Cook for 1-2 minutes stirring.
Add shrimp and cook until cooked through. Add remaining ingredients.
Cook for another 1-2 minutes while stirring.
Enjoy!

Serving Size: 4

 

Nutritional Info

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 279.9

• Total Fat: 8.3 g
• Cholesterol: 382.3 mg
• Sodium: 495.6 mg
• Total Carbs: 9.0 g
• Dietary Fiber: 4.0 g
• Protein: 42.0 g

Low Carb Pumpkin Chip Bars

INGREDIENTS

1/3 cup coconut flour
1/3 cup almond flour
1/4 tsp sea salt
1/2 tsp baking soda
1 tbsp cinnamon
4 eggs
1 cup cooked or canned pumpkin
1/2 cup steviva blend
1/3 cup butter
3/4 cup dark chocolate chips

DIRECTIONS

Preheat oven to 375 degrees.
In a large bowl combine all ingredients and mix until all lumps are gone.
Spread batter into a greased 8×8″ baking dish
Bake at 375° for 30-40 minutes
Cool and serve
Makes 16 Squares

Nutritional Info

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 105.4

• Total Fat: 8.7 g
• Cholesterol: 57.0 mg
• Sodium: 150.0 mg
• Total Carbs: 5.9 g
• Dietary Fiber: 3.6 g
• Protein: 3.5 g

Cheeseburger Meatza

 

INGREDIENTS

2 lbs ground beef
2 eggs
1 tbsp garlic powder
1 tbsp dried oregano
1 tsp sea salt

1/4 cup tomato paste or pizza sauce
1/2 pound mushrooms, canned o fresh
2 red ripe tomatoes
1 cup sharp cheddar, shredded
1 cup monteray jack, shredded

DIRECTIONS

Preheat oven to 350 degrees.
Combine beef, spices and eggs. Spread into a 12″ pizza pan.
Top with tomato paste and remaining toppings.
Bake for 45 minutes.

*you may want to put a larger pan underneath to catch drippings.

 

Nutritional Info

• Servings Per Recipe: 18
• Amount Per Serving
• Calories: 178.7

• Total Fat: 12.9 g
• Cholesterol: 64.1 mg
• Sodium: 136.2 mg
• Total Carbs: 1.6 g
• Dietary Fiber: 0.4 g
• Protein: 13.2 g

Chocolate Peanut Butter “Keto Fudge”

 

INGREDIENTS

1/2 cup peanut butter
1/2 cup butter
2 tbsp coconut cream
1/2 cup steviva blend (sweetener to equal 1 cup sugar)
2/3 cup chocolate whey protein powder
2 tbsp cacao powder

DIRECTIONS

In a small saucepan melt coconut cream, butter and PB.
Add remaining steviva blend and allow to dissolve. Stir in remaining ingredients and pour into a small pan.
Chill until set, or freeze for about an hour).
Cut into pieces. Store in refrigerator.

Makes 20 pieces.

Nutritional Info

• Servings Per Recipe: 20
• Amount Per Serving
• Calories: 97.5

• Total Fat: 8.6 g
• Cholesterol: 13.4 mg
• Sodium: 62.4 mg
• Total Carbs: 2.2 g
• Dietary Fiber: 0.6 g
• Protein: 4.1 g

Low Carb, Grain Free Carrot Cake

INGREDIENTS

Carrot Cake

2 cups almond flour
1/4 cup coconut flour
1/4 cup ground golden flax
1/2 cup steviva blend (or sweetener equal to 1 cup sugar)
2 tsp baking powder
1 tbsp vanilla extract
5 eggs, separated
1/4 cup grapeseed oil
3 cups grated carrot
1/2 cup almond milk (or milk of choice)
1/2 cup shredded, unsweetened coconut
1 cup chopped walnuts
pinch of sea salt

Cream Cheese filling

8 oz package of cream cheese. softened
1/4 cup steviva (powdered)* (1/2 cup icing sugar)
1 egg

*measure the steviva before powdering in a nut or coffee grinder

DIRECTIONS

Preheat oven to 350 degrees.
Grease a 10″ springform pan.
Combine all cake ingredients in a large bowl, except for the egg whites. Mix well.
Beat egg whites in a separate bowl until stiff peaks form using hand mixer. Fold into cake mixture.
Set aside.
Using hand mixer, combine cream cheese filling ingredients.
Take 1/2 of cake batter and spread into bottom of cake pan. Spread cream cheese filling over top, then top with remaining cake batter.
Bake for 1 hour. Cake will be moist.
Allow to cool, then refrigerate overnight.

Serves 12

Nutritional Info

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 384.1

• Total Fat: 32.8 g
• Cholesterol: 116.4 mg
• Sodium: 217.2 mg
• Total Carbs: 12.5 g
• Dietary Fiber: 5.7 g
• Protein: 11.2 g

Curried Chicken Stuffed Tomatoes

 

INGREDIENTS

4 large skinless, boneless chicken breasts, diced and cooked
2 cups cream cheese
1/2 cup milk
1 tbsp curry powder
dash of black pepper
1/4 cup chopped walnuts
4 green onions (extra for garnish)
8 tomatoes scooped out for stuffing

DIRECTIONS

Preheat oven to 350 degrees.
Combine all ingredients, except tomatoes, in a large saucepan over medium heat. Stir until well combined and hot.
Stuff tomatoes and place in a casserole dish.
Place in oven for 20 minutes.
Garnish with chopped green pepper.

Serves 8

Nutritional Info

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 331.5

• Total Fat: 22.2 g
• Cholesterol: 109.0 mg
• Sodium: 251.0 mg
• Total Carbs: 8.9 g
• Dietary Fiber: 1.6 g
• Protein: 23.3 g