Tag: Spiced

Spiced Pumpkin Chocolate Bark

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Do you shop at Trader Joe’s?  Do you find it annoying that everything looks and sounds so appealing… but you are watching out for added sugars and trying to be healthier about your choices.  Welcome to my world.  BUT I saw this pumpkin granola bark on the shelf there and thought to myself… I need to make this today.  So I did.  I hope you love it as much as I do.  No guilt, no worries, easy and so so worth it!

Spiced Pumpkin Chocolate Bark
 
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Nutrition Information
  • Serves: 10
  • Serving size: 1 piece
  • Calories: 111
  • Fat: 10.1g
  • Carbohydrates: 14.4g
  • Fiber: 11.2g
  • Protein: 2.3g
Prep time: 
Cook time: 
Total time: 
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Ingredients
Instructions
  1. Melt chocolate in a microwave safe bowl at 30 second intervals.
  2. Spread chocolate onto the bottom of an 8x8-inch pan using an offset spatula.
  3. Sprinkle granola over the melted chocolate and gently press it in so that it adheres to the chocolate. Set aside for an hour or place in the refrigerator to quickly cool and harden.
  4. Once hardened score into 10 pieces and store in the refrigerator for up to 2 weeks. Do not freeze.
Notes
Net Carbs = 3.2g
SugarOH = 5g
 

Pumpkin Pie Granola

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Pumpkin Pie Granola!  Just what the doctor ordered for your next pie topping.  What?  What I mean is that this versatile granola is not only delicious on it’s own as part of your morning go to healthy breakfast (served with Coconut Yogurt perhaps) but it also makes a fantastic crumble for an apple pie or even as the base of a pumpkin pie or cheesecake.  But the ultimate way to use it is with chocolate!

Pumpkin Pie Granola
 
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Nutrition Information
  • Serves: 4 cups
  • Serving size: ½ cup
  • Calories: 268
  • Fat: 24.7g
  • Carbohydrates: 14.8g
  • Fiber: 11.3g
  • Protein: 5.7g
Prep time: 
Cook time: 
Total time: 
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Ingredients
  • ¼ cupSpiced Pumpkin Butter (or pumpkin puree)
  • 2 tbsp coconut oil, melted
  • 1 egg white
  • 1 tsp vanilla
  • 4 tbsp Lakanto® sweetener https://www.lakanto.com/
  • 1 Pinch pure stevia powder
  • ½ tsp salt
  • ½ tsp chili powder
  • 1 ½ tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground allspice
  • ⅛ tsp ground cloves
  • ¼ cup flax seeds
  • 1 cup flaked unsweetened coconut
  • 1 cup pecans, chopped
  • ½ cup pumpkin seeds
Instructions
  1. Preheat oven to 325°F. Prepare a sheet pan with parchment paper or a silicon mat.
  2. In a medium bowl whisk together the Spiced Pumpkin Butter, coconut oil, eggy white and vanilla. Add the sweeteners salt and spices and whisk until thoroughly combined.
  3. Place the flax seeds in a food processor and pulse a few times. Then add the coconut, pecans, and pumpkins seeds and pumpkin butter mixture. Pulse 5-7 times until completely blended and mixture is medium coarse in texture. If you prefer a chunkier granola pulse less.
  4. Spread mixture evenly on the parchment paper or silicon mat and bake for 15 minutes. Stir using a spatula, flipping over larger pieces and continue to bake for another 10-15 minutes until fragrant and crisp. Remove from the oven and allow to cool to room temperature. If you find your mixture is not quite dry. Heat oven again to 300°F then turn off and set the granola back in the oven and close the door allowing the granola to continue to dry out but at a much lower temperature as the oven cools. Makes 4 cups, each serving is ½ cup.
Notes
Net Carbs = 3.5g
SugarOH = 6g
 

Spiced Pumpkin Buttter

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I love pumpkin butter… I admit it.  It is pictured here with my Hazelnut Crackers.  I love it in my grilled cheese sandwich (with low-carb bread of course and manchego goat cheese – to die for really!)  I love it on crackers spread with soft goat cheese or even cream cheese.  It helps to make a fantastic pumpkin pie (just substitute 1/2 of your pumpkin puree and follow the recipe as written.)  It can create interest to just about anything you eat it can even be combined with nuts to make Pumpkin Pie Granola.  Oh my!  Did I mention Spiced Pumpkin Chocolate Bark?!  Uh oh!

Spiced Pumpkin Buttter
 
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Nutrition Information
  • Serves: 12
  • Calories: 39
  • Fat: 2.5
  • Carbohydrates: 5.6
  • Fiber: 3.4
  • Protein: .5
Prep time: 
Cook time: 
Total time: 
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Ingredients
  • 15 oz canned unsweetened pumpkin puree
  • 2 tbsp coconut oil
  • 2 tbsp Lakanto® brown sugar substitute
  • 1 pinch pure stevia (20 drops of liquid)
  • 2 tsp cinnamon
  • ¾ tsp ginger
  • ¼ tsp cloves
  • ¼ tsp chili powder
  • Pinch of salt
  • 1 tbsp lemon juice
  • 2 tsp vanilla
  • ½ tsp maple extract (optional)
Instructions
  1. Combine pumpkin, coconut oil, xylitol, stevia, spices and salt in a medium sauce pan over medium heat. Bring to a boil then reduce heat and cook while stirring to prevent scorching on the bottom. Continue to cook until it darkens in color and becomes thick; about 15-20 minutes.
  2. Stir in the lemon juice, remove from heat and allow it to cool until room temperature then stir in vanilla and maple extracts. Adjust sweetness by adding more stevia if desired. Refrigerate until ready to use or for up to 2 weeks. May be frozen for up to 6 months. Makes 1 ½ cups of 2 tbsp per serving.
Notes
Net Carbs = 2.3g
SugarOH = 2g
 

Cranberry Collagen Yummies

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Pop-able Cranberry Yummies are not just for kids, especially if you want a healthy holiday treat!  It’s like cranberry sauce that had babies.  These bite sized treats are high in vitamin C and collagen for healthy skin, hair, nails and your gut.   You could also turn these into a delicious parfait by finely chopping (or us a blender pulsing just a few times) and adding to whipped cream or coconut cream.  Top with a sprinkle of cinnamon and orange zest and you have the perfect Keto dessert.

Cranberry Collagen Yummies
 
Author: 
Nutrition Information
  • Serves: 34
  • Serving size: 1
  • Calories: 9
  • Fat: 0g
  • Carbohydrates: 1.7g
  • Fiber: 1.3g
  • Protein: 0.7g
Prep time: 
Cook time: 
Total time: 
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Ingredients
  • 4 ½ oz fresh or frozen cranberries (about 1 ¼ cup)
  • 1 cup water + 2 tbsp, divided
  • ½ tbsp lemon juice
  • 1 tbsp orange zest
  • 3 tbsp xylitol
  • 1 pinch pure stevia (20 drops of liquid)
  • 1 tsp cinnamon
  • ½ tsp ginger
  • ⅛ tsp cloves
  • 4 tbsp gelatin
  • 2 tsp vanilla
Instructions
  1. Place cranberries, 2 tbsp of water, lemon juice, orange zest, xylitol, stevia, cinnamon, ginger and cloves in a sauce pan over medium heat and bring to a boil. Cook for 10-15 minutes stirring occasionally until all the cranberries pop. Remove from heat and set aside.
  2. In a small with the remaining 1 cup of water sprinkle the gelatin over the top while whisking until it does not have any additional lumps. Let it sit for 2 minutes to bloom or soften.
  3. Transfer the cranberry mixture to a blender and blend until smooth.
  4. Once the gelatin has softened add it to the warm pan used for the cranberries and heat over very low heat while stirring until the gelatin has melted and becomes clear. Add the cranberry mixture and vanilla. Taste to adjust sweetness, if desired add additional stevia to your taste. To add additional flavor add ½ drop* each of cinnamon, clove and ginger essential oils and 3-4 drops orange essential oil. *Use a toothpick to add.
  5. Pour into individual 1 tbsp silicon molds or into an 8x8 inch pan lined with plastic wrap. Place in refrigerator for 2 hours to set up then remove from mold or cut into 34 pieces and store in an air tight container. Store in the refrigerator for up to 1 week but do not freeze.
Notes
Net Carbs = 0.4g
SugarOH = 1.1g
 

Spiced Pumpkin Chocolate Swirl Bread

Spiced Pumpkin-Chocolate Swirl Bread

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Spiced Pumpkin-Chocolate Swirl Bread
 
Author: 
Nutrition Information
  • Serves: 14
  • Serving size: 1
  • Calories: 316
  • Fat: 25.9g
  • Carbohydrates: 29g
  • Fiber: 23.8g
  • Protein: 9.3g
Recipe type: Breads and Savories
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Ingredients
Chocolate Batter
  • ¼ cup sugar-free chocolate chips
  • ¼ cup coconut oil
  • 3 large eggs
  • 1 tsp vanilla
  • 2 tsp espresso powder
  • 4 tbsp erythritol
  • 4 tbsp xylitol
  • Pinch pure powdered stevia
  • 1 ½ cups almond flour
  • 2 tbsp coconut flour
  • ¼ cup unsweetened cocoa powder
  • 1 tsp baking powder
  • ½ tsp salt
  • ¼ tsp baking soda

Pumpkin Batter
  • 2 large eggs
  • ¾ cup pumpkin puree
  • ¼ cup coconut oil
  • 1 tsp vanilla
  • 3 tbsp erythritol
  • 3 tbsp xylitol
  • Pinch pure powdered stevia
  • 1 ¾ cups almond flour
  • ¼ cup coconut flour
  • 2 tbsp chia seed flour
  • 1 ½ tsp pumpkin pie spice (or 1 tsp ground cinnamon, ½ tsp ground ginger ⅛ tsp ground cloves and ⅛ tsp ground nutmeg)
  • 1 ½ tsp baking powder
  • ½ tsp salt

Mocha Glaze:
  • 3 tbsp erythritol, powdered
  • 2 tbsp heavy cream
  • ½ tsp vanilla
  • ½ tsp espresso powder
  • ¼ tsp ground cinnamon
Instructions
  1. Preheat oven to 375°F. Prepare a 5x7-inch loaf pan by placing a piece of parchment on the bottom and spraying it and the sides with oil.
  2. Make the Chocolate Batter: Melt the chocolate and coconut oil in a small bowl at 30 second intervals; stirring in between until fully melted and smooth. Add the eggs, vanilla, espresso powder, erythritol, xylitol and stevia whisking into a smooth batter. In a small bowl whisk to combine the almond flour, coconut flour, cocoa powder, baking powder, salt, baking soda. Set both aside.
  3. Make the Pumpkin Batter: In a medium bowl whisk to combine the egg, pumpkin puree, coconut oil, vanilla, erythritol, xylitol, and stevia. In a small bowl whisk to combine the almond flour, chia seed flour, pumpkin pie spice, baking powder, and salt. Add the dry ingredients to the pumpkin mixture mixing until combined. Do the same for the Chocolate Batter so that you have two bowls of batter – one chocolate and one pumpkin.
  4. Divide the batter into the prepared pan by alternating ½ cup of each batter into the pan; start with the bottom layer and then do a second layer. Take a knife and swirl the batter once or twice to blend the batters. Bake for 25 minutes at 375°F then turn the oven down to 350°F and continue to bake another 40-45 minutes until light golden brown and set in the center. If the bread begins to brown too much on top cover it with aluminum foil and continue baking. Remove from oven and allow the bread to cool in the pan for 20 minutes before removing to a cooling rack.
  5. For the Glaze: Whisk all ingredients until smooth. Use immediately, it will set up forming a crust as it sits so quickly drizzle it over the top of the warm bread. Enjoy immediately or refrigerate for up to 1 week or freeze tightly wrapped for up to 3 months. Serve at room temperature or toasted.
Notes
Net Carbs: 5.2g
SugarOH: 18.3g