Tag Archives: pumpkin

Pumpkin Recipes

12 Oct

Pumpkin Patch

Happy Thanksgiving Canada!

Here are some Pumpkin Recipes from my site

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Easy No Bake Pumpkin Cheesecake with Ginger Snap Crust

23 Sep

no bake pumpkin cheesecake pie

Only 8 grams total carbs per serving.

INGREDIENTS

1 package gelatine
16 tbsp Philidelphia cream cheese
16 tbsp Heavy cream
1 cup sweetener of choice (equal to 1 cup sugar)
1 cup canned pumpkin Continue reading

Pumpkin Roll

6 Nov

Pumpkin Roll

Cake

4 eggs
3/4 cup powdered xylitol (or powdered sweetener equal to 3/4 cup sugar)
1/4 cup coconut flour
1 tbsp cinnamon
1/2 tsp ground nutmeg
pinch ground cloves
1 tsp baking powder
1/2 tsp salt
1/4 tsp xanthan gum
2/3 cup canned pumpkin

Filling

8 ounces softened cream cheese
1/2 cup powdered sweetener (I used Swerve)
1 tsp vanilla extract

Directions

Preheat oven to 375 degrees.
Line a 13×15″ baking sheet with parchment and lightly grease.
Beat eggs. Add sweetener. Add remaining cake ingredients making sure to beat until there are no lumps.
Pour onto baking sheet and spread evenly.
Bake for 15 minutes.
Remove from oven and slide parchment onto a clean tea towel. Cover with another sheet of parchment and roll with the towel. Allow to cool completely.
Meanwhile, beat filling ingredients together.
Unroll cake and spread filling evenly. Roll up.
Will keep for 1 week refrigerated and kept in a tightly covered container.

Serving Size: 12

Nutritional Info

  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 110.0
  • Total Fat: 7.0 g
  • Cholesterol: 82.8 mg
  • Sodium: 171.3 mg
  • Total Carbs: 4.8 g
  • Dietary Fiber: 1.3 g
  • Protein: 4.3 g

Pumpkin IceCream

15 Oct

Pumpkin Icecream

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Pumpkin Spice Donuts with Caramel Glaze, Grain Free

9 Oct

Pumpkin Spice Donuts with Caramel Glaze, Grain Free Continue reading

Low Carb Pumpkin Spice Mug Cake

17 Sep

Low Carb Pumpkin Spice Mug Cake

INGREDIENTS

2 tbsp butter
1 tbsp coconut flour
3 tbsp almond flour
1/2 tsp baking powder
1 egg
2-3 tbsp xylitol or erythritol or 1 1/2 tbsp steviva blend (or sweetener equal 2-3 tbsp sugar)
2 tbsp canned pumpkin
2 tbsp chopped walnuts
1/4 tsp cinnamon
pinch sea salt
pinch cloves
pinch nutmeg Continue reading

Low Carb Pumpkin Cheesecake with Pecans and Caramel Sauce

18 Nov

Low Carb Pumpkin Cheesecake

INGREDIENTS

CRUST

  • 1 3/4 cup almond flour
  • 2 tbsp steviva blend (or sweetener to equal 1/4 cup sugar)
  • 1/2 cup butter, melted

FILLING

  • 2 8 oz packages of cream cheese
  • 1/2 lb ricotta cheese
  • 1/4 cup sour cream
  • 1 1/2 cups pureed pumpkin
  • 3 large eggs plus 1 egg yolk
  • 3/4 cup steviva blend (or sweetener to equal 1 1/2 cup sugar)
  • 2 tbsp white flour
  • 1/2 tsp ground cinnamon
  • pinch nutmeg
  • pinch of cloves
  • 1 tsp vanilla extract

TO SERVE

DIRECTIONS
Preheat oven to 350 degrees.

CRUST

Combine crust ingredients and pat out into the bottom of a 9″ springform pan. Set aside

FILLING

Beat cream cheese with hand mixer until smooth. Add remaining ingredients. Beat until well combined. Pour into pan. Bake for 1 hour.
Allow to cool slightly before chilling in the refrigerator for at least 4 hours.

Serve with pecans and Sugar Free Caramel sauce.

Serves 12

Nutritional Info *(Caramel Sauce and pecans not included in nutritional info.)
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 375.5
  • Total Fat: 30.9 g
  • Cholesterol: 134.1 mg
  • Sodium: 237.5 mg
  • Total Carbs: 9.6 g
  • Dietary Fiber: 2.8 g
  • Protein: 10.8 g
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