Tag Archive | LCHF Dessert

Low Carb Sweet Potato Casserole

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Fall is Coming, even here in the South we can feel a change in the air. Its actually raining and quite humid out there, but you can tell. One of my favorite fall desserts is Sweet Potato casserole, even as a side dish during the fall Holidays this is one of my favorites. I had to do a little research to get this Fall Favorite to fit into my new way of Loving My Food. I believe I’ve accomplished just that. I hope you guys will enjoy this Wonderful little Dessert/ Side Dish. Please keep in mind this is NOT Induction friendly if your on Atkins or just starting out to Loose Weight. Please limit to Portion size of about 1/2 cup. I hope you guys will enjoy this Wonderful little Dessert/ Side Dish.  🙂

What you’ll need

4 Cup Peeled, Diced and Boiled Sweet Potatos

2 Tablespoons Sugar Substitute

1 Teaspoon Cinnamon

1/2 Teaspoon Nutmeg

1/2 Teaspoon Salt

2 Tablespoon Imitation Maple Flavoring

3 Tablespoons Coconut Oil

4 Tablespoons Real Butter Unsalted

1/4 Cup Almond Milk Unsweetened

The Crumble Topping

1 Cup Chopped Pecans or Walnuts

2 Tablespoons Imitation Maple Flavoring

 3 Tablespoons Almond Flour

3 Tablespoons Melted Real Butter Unsalted

 

OK! Lets Get Started!

First lets Peel and Dice our Sweet Potatoes and get them Boiling.

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Once these are Diced, rinse well and Boil in water until Fork Tender. 

While that is cooking, preheat oven to 350. 

Lets Get the Topping Started.

Blend your Pecans to Crumble stage. Place in Small bowl the Add Almond Flour, Add Imitation Flavoring to soften butter and pour over mixture and mix well. And just set aside until the end.

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Next lets Drain those Fork Tender Sweet Potato Cubes. Then Place in Mixing bowl and Mix.

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Mix half way then add your ingredients one by one and keep mixing, until mixture is mixed very well! 

Ready your Pan!

20150928_164242This is a typical Loaf pan about 9 + 5. Greased with Butter.

Pour Ingredients in your Prepared Pan and Add your topping.

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Place in Oven and Cook for about 30 minutes.

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Let Cool and Enjoy! 

I love this dish Warm or Cold. I sometimes leave it in the fridge overnight and slice into bar size, the perfect portion.

Have a Great One!!   Hugs Too All!!!

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Low Carb BlueBerry Walnut Mini Cubcakes

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Yes you can Have a Muffin…At least one or two. These fabulous little Mini Cupcakes will make you think there is NO WAY these are Low Carb and good for you! But guess what guys…THEY ARE!

We are going to start with the Batter for the LCHF Cream Cheese Pound Cake from my friends Group: Fittoservegroup.com

Here is that recipe: LCHF Cream Cheese Pound Cake by fittoservegroup.com

1 ¼ c almond flour

¾ c of swerve or other sugar substitute

1 tsp baking powder

¼ tsp of salt

4 eggs

3 ½ oz cream cheese

4 tbs softened butter

1 tsp of vanilla

In a mixing bowl mix with an electric mixer on high beat the butter with the sugar substitute until well mixed then add the cream cheese next add the eggs one at a time. Add the vanilla. Next add all the dry ingredients until well combined.

When that is completed lets get ready to add the Muffin Stuffin’

Preheat oven to 350 degree

1 cup Chopped Walnuts (I use a mini food processor you’ll want them Fine chopped.)

1 Cup Frozen Blueberry or fresh is fine also. You’ll need to chop these as well, semi smalls.

Get your Mini Muffins ready or use Big up to you 🙂

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Chop Walnuts

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Add to LCHF Cream Cheese Pound Cake mix. Take mixer out and use large Spoon to mix in!

 

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Next Blend Frozen Berrys  (or your Fresh. NOTE: DO NOT BLEND Fresh Berrys just chop with knife.

20150828_112557        ADD TO LCHF Cream Cheese pound Cake Mix.

  20150828_112639   IGNOR MY MIXER, USE SPOON!

Make sure mix is Blended well, and then Fill  Mini Cupcakes 🙂

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Now Lets BAKE!!! 

These cook pretty fast so keep an Eye on them, about 15 min. When you insert small knife or toothpick it should come out clean. Let cool and Enjoy!

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Low Carb LCHF Cream Cheese Pound Cake

I am Re-Blogging this Wonderful Recipe from FITTOSERVEGROUP this is the BEST Cake I have found. Please enjoy and Serve with Low Carb Topping just like a Pound Cake. ENJOY I know I did!!

Sometimes you just want something buttery rich and I was wanting a pound cake. Back when I used to bake with regular flours I made a mean cream cheese pound cake. I remember distinctly the day my brother- in- law, Paul almost ate that entire cake. Well, I wanted to create that same rich flavor but low carb of course. I wanted my cake and to be able to eat it too!

I am very pleased with the results of this recipe. Enjoy and skip the carbs!

1 ¼ c almond flour

¾ c of swerve or other sugar substitute

1 tsp baking powder

¼ tsp of salt

4 eggs

3 ½ oz cream cheese

4 tbs softened butter

1 tsp of vanilla

Preheat oven to 350 degrees

In a mixing bowl mix with an electric mixer on high beat the butter with the sugar substitute until well mixed then add the cream…

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