Did you know that pumpkin is low in carbs? With all of the pumpkin-themed taste treats around this time of year, thought you might like recipes for a couple that won't sabotage your low-carb nutritional approach! Below are EIGHT(!) low-carb pumpkin recipes -- pies, cheesecakes, muffins, and other treats. :)
(Note: These are recipes I've collected...any comments in them are from the original poster/author, not from me.)
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Pumpkin Cheesecake
2 8oz pks of cream cheese, softened
1 cup sour cream
1 cup pumpkin
12 pks Splenda (I used 1/2 cup of SF Vanilla syrup and it came out just fine, if you like it sweeter just add a little bit more. You can taste test it right before you put the eggs in)
1 tsp. vanilla extract
2 tsp. cinnamon or pumpkin pie spice
1/2 cup cream
2 tbsp. almond flour (I've made this without this and it came out good too!)
Combine all ingredients till smooth then add:
5 large room temperature eggs
Bake in a springform pan placed in a water bath (I use a big lasagna pan that I have and just put enough water in to go about an inch up on the springform pan).Line the bottom of the springform pan with foil before attaching the ring so that the foil comes up around the pan to keep water out. I have also made this in a glass pan without the water and it came out fine! But I don't know if I just got lucky or what! LOL!! Bake at 350 for 50-55 min or till "set"! Gets better the longer it sits in the fridge!!!
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Pumpkin Bars W/Cream Cheese Walnut Icing
Mix:
1 cup almond flour
1 tsp. cinnamon
1/2 tsp. ground cloves (or 2 tsp. Allspice instead of cinnamon or cloves)
1/4 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
24pks Splenda ( I actually used 1/2 cup DaVinci SF syrup and 12pks of Splenda)
3 tblsp chopped walnuts
Then mix
1 cup mashed pumpkin (I used Libbys, says 8 carbs per cup)
2 eggs
1/2 cup oil
Mix dry into wet and pour into sprayed 9x13 inch pan. Bake 350 for 30-40 min or til toothpick comes out clean from center. Let cool then frost.
Cream Cheese Walnut Frosting
4 oz softened cream cheese
2 tbsp. cream
1 tsp. maple or walnut extract
1 tsp. vanilla extract (will also work with 2 tsp. vanilla instead of the maple or walnut)
6 pks Splenda (you can probably use the DaVinci here too!)
Mix all together till smooth then add 3 tbsp. chopped walnuts and spread on bars! YUMMY! Really good next day!!! If they last that long!!!
If I figured it all right, it makes 18-20 bars at 3.5 carbs each and 2.5 if you use the DaVinci and Splenda. It'll even be less if you use all DaVinci but I'm not sure if the bars would be too "watery" if I totally used the DaVinci. I was thinking next time to use 1 cup of DaVinci and increase the almond flour by 1/4 cup???
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Pumpkin Spice Protein Muffins
3 scoops vanilla protein powder
3 tsp. baking powder
10 tsp. Splenda
4 eggs
1/4 cup Flax Seed oil (or olive oil)
1/4 cup water
1 cup canned pumpkin
1 Tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. cloves
1/4 tsp. ginger
Mix together dry ingredients. In separate bowl mix together eggs, oil, and extracts. Beat well & then add to dry ingredients, mixing well. Add water and pumpkin. Should be a wet consistency like a cake mix. Pour into Pam-sprayed muffin tins. Cook at 325 for 15 minutes until a toothpick comes out clean. May take longer to cook, depending on consistency of protein powder used.
97 calories, 5 gr fat, 2 gr carbs (this includes subtracting fiber for pumpkin), 8.4 gr. protein per muffin, makes 12 muffins.
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Pumpkin Pie 1
(makes 2 pies)
1 (29 oz.) can solid pack pumpkin
3/4 cup Eggbeaters
3 or 4 tsp. pumpkin pie spice (to taste)
1 cup Splenda
1 stick butter, melted
1/4 tsp. salt
1 cup heavy cream
3/4 cup finely chopped walnuts for crusts (optional)
Lightly beat Eggbeaters. Stir in pumpkin, Splenda, salt, and spice. Stir in melted butter a few T at a time. This prevents any of the egg from being scrambled by the heat of the butter. Add cream and stir until thoroughly mixed.
Spray 9" pie pans with non-stick butter flavor cooking spray. Place chopped walnuts in bottom and pour in the mix. Sprinkle a bit of cinnamon and nutmeg on top, if desired.
Bake in a preheated 425 F oven for 15 minutes, then reduce temperature to 350 F and bake an additional 40 to 50 minutes or until a knife inserted near the center of the pie comes out clean. Serve with whipped cream.
Serves: 12, 6 slices per pie
Protein: 4.25 grams Calories: 213 Fat: 19 grams Net Carbs: 4.5 grams
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Pumpkin Pie 2
1 1/2 cup pumpkin
3 eggs
3/4 cup DaVinci Syrup or Splenda
1/2 tsp. salt
1 tsp. cinnamon
1/4 tsp. cloves (or 1 3/4 tsp. pumpkin pie spice)
3/4 cup cream
Pour into well sprayed pie pan (or crust, recipe below) and cook 350 till done! I used the vanilla DaVinci and the pumpkin pie spice. Mine cooked for about 40 minutes.
Crust:
1 1/2 cups chopped pecans 7.60
3 tbsp. butter .03
1 T+ of SF vanilla DaVinci 0
Grind or chop nuts into crunchy mix….not too fine…but really small pieces.
Melt the butter and then mix it into the SF syrup and chopped pecans. Lightly spray the bottom of pie pan with PAM. Press the mixture into a 9 inch pie pan. I pressed it into the bottom and as far up the sides as I could.
Bake the crust in a 350 degrees oven for about 8-9 minutes. Set aside to cool.
by itself…no crust then it is with 8 pieces – 2.5 carbs each
If with crust then…..with 8 pieces, each = 3.4 carbs
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Pumpkin Muffins
1 cup almond flour (it may have been a little bit more, if it's too watery just add some more)
1 tsp. baking powder
1/4 tsp. salt
1 tsp. cinnamon
1/4 tsp. cloves
1/2 cup DaVinci SF Vanilla syrup
2 eggs
2 tbsp. oil
1 cup canned pumpkin
1/2 cup chopped walnuts
Just mix all together and bake at 350 till done (about 25 minutes). It made 12 muffins at about 1.6 carbs each.
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Pumpkin Puffs
I love these topped with butter and sprinkled with cinnamon & Splenda!
2 tbsp.. Almond flour
1/2 tsp. baking powder
scant salt
1 pk Splenda
1 tsp. cinnamon
2 tbsp. pumpkin puree
2 eggs
2 tbsp. cream or half & half
Mix and pour them out in teaspoon sizes (like dollar pancakes) and cook in skillet till done. These are also good with cream cheese that has been mixed with a little bit of Splenda and vanilla extract. They are also good with pancake syrup!
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Sheila's Mock Pumpkin Cheesecake
From sugarfreesheila.com
3-oz. cube Philly Cheese
½ cup canned pumpkin
1 packet Splenda
Melt above ingredients together for 30 seconds in the microwave for a fantastic, quick pumpkin cheesecake "substitute." Lots of fiber!
Induction-friendly! (8 total net carbs for entire recipe
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As always, if you try any of these recipes, please be sure to post back and let us know how it came out!
Laura
