Low-Carb Pumpkin Pie/Top Low-Carb Dessert Recipe

People love this pie. People have told me it was the best they've even had, and they didn't know it was low-carb or sugar-free (or gluten-free). You must make it with the pecan crust for full impact. That said, it's great on its own as a baked pudding, even for breakfast.



Ingredients
1 15 oz can pumpkin
2 eggs
2/3 cup unsweetened soy milk (or unsweetened almond milk, milk, or cream - milk has more carbs, so adjust)
1/3 cup cream
1 C sugar equivalent from artificial sweetener (zero-carb sweetener such as liquid sucralose preferred)
1 teaspoon dark molasses (optional)
2 teaspoon cinnamon
1 scant teaspoon nutmeg
1/4 teaspoon ground ginger
Pinch cloves
1/4 t salt
Preparation
As an artificial sweetener, I prefer a form of liquid sucralose, as powdered types have more carbs and sometimes an off-taste.

1) Preheat oven to 425 F. (important)

2) Dump all the ingredients into a food processor or blender and whirl to blend.

3) Pour into the crust.

4) Put the pie in the oven and immediately turn the oven down to 375 F. In 15 minutes, turn the oven down to 300 F. (This cooks the crust, so it isn't soggy, but then allows the custard to bake more slowly.) Bake until almost set in the middle, about 30 to 40 minutes more.

If it starts to crack a bit around the edges, it's probably done.



5) Cool and serve with whipped cream (the real stuff, made with vanilla and sweetener). How To Make Homemade Whipped Cream

Nutritional Analysis: 8 servings, without crust: 3.5 grams effective carbohydrate plus 2 grams fiber, 3 grams protein, 5.5 grams fat, 80 calories.

With pecan crust, each serving is 4 grams effective carbohydrate with 3.4 grams fiber.
source:https://www.verywell.com

Strawberry Shortcake/Top Low-Carb Dessert Recipe

I use my basic low-carb muffin recipe as the basis for this strawberry shortcake recipe. It is sugar-free and gluten-free and yummy!


Ingredients
1 large or several small cakes made with muffin recipe (see instructions below)
Homemade whipped cream, with vanilla and sweetener to taste
Fresh strawberries (about 3-4 cups or so)
Preparation
You have a number of choices when making this shortcake. You can:

Make one big one, using a 9-inch cake pan.
Just bake large muffins and split them.
Bake 6 4" ones, either with mini-cake pans, or special muffin pans. "Muffin Top" pans work (such as these). Best (but hard to find in the US) are sometimes called "Yorkshire Pudding Pans," which are similar, but deeper. I got a set of these years ago when I used to make gluten-free rolls for myself. Apparently they didn't sell well because I can't find them any more. But if you ever find them, pounce. I still get a lot of use out of mine to make sandwich bread.

1) Mix up my low carb muffins, adding 1 teaspoon of vanilla to the batter.

2) Pour into prepared pans. Muffin pans just need to be greased, but I find parchment paper in the bottom helps the cake come out of the large cake pan.

3) Bake according to directions for muffins. For a larger cake, it takes about 25 minutes until top is golden brown and springs back when pressed, or toothpick comes out clean.

4) Slice up the strawberries and sweeten them if desired with artificial sweetener.

5) Whip the cream and flavor to taste.

6) When cake is cool, split. Layer: Put most of the strawberries on first, covered with whipped cream, and the second layer, and more whipped cream and the rest of the strawberries.
source:https://www.verywell.com/strawberry-shortcake