4 Low Carb Sweet & Savory Recipes For Fall!

shutterstock_63144850

Keep warm as the weather turns cooler with easy fall recipes made with your favorite ingredients-pumpkin, cinnamon, bacon & sausage! Comfort foods that never get old!

With low carb recipes, it’s easy to stay health conscious! That’s why we have to say, if you or anyone you know is feeling frustrated from numerous failed attempts at weight loss OR if you would just like to know more about weight management, medically supervised dieting and/or nutrition, there is no reason to start that journey alone!

Longevity has several different weight management programs available. All of which, are medically supervised and highly successful! Two of those programs are the hCG Diet & The Metabolic Code Weight Loss System. With customizable solutions, these programs are sure to fit everyone’s weight loss goals and lifestyle!

Call 405-703-4990 to schedule your FREE consultation or visit our website to learn more!

Now, on to the goodness!

Guilt Free, Sweet Treats!

Pumpkin Spice Cake with Brown Butter Frosting (Low Carb & Gluten Free)
Pumpkin-Spice-Cake-with-Brown-Butter-Frosting

‘Tis the season to eat pumpkin… It’s officially that time of year, when the weather cools down and pumpkin recipes abound. This amazing cake by  A Sweet Life is a great start!  Thankfully, the big orange gourd is low in carbs and full of great nutrients, so you can go ahead and indulge.

Ingredients:

Cake:
1 1/2 cups pumpkin puree
2 cups almond flour
1/3 cup coconut flour
1/3 cup unflavored whey protein powder
1 tbsp baking powder
2 tsp cinnamon
1 tsp ginger
1/2 tsp cloves
1/4 cup butter
1/2 cup Swerve sweetener or other erythritol
3 large eggs
1 tsp vanilla extract
1/2 tsp stevia extract
1/4 cup almond milk
Glaze:
1/2 cup butter
2 cups powdered Swerve Sweetener or other powdered erythritol, sifted
1/4 cup cream, room temperature

Preparation:

For the cake, lay down two layers of paper towel on a plate and spread out pumpkin puree.  Top with another two layers of paper towel to sop up as much moisture as possible.  Let dry for 20 minutes.
Preheat oven to 325F and grease two 8-inch round cake pans.  Line bottoms of pans with parchment and grease the parchment.
In a medium bowl, whisk together the almond flour, coconut flour, whey protein, baking powder and spices.
In a large bowl, beat butter, erythritol and pumpkin puree together until smooth.  Beat in eggs, vanilla extract, and stevia extract.
Beat in almond flour mixture in two additions, alternating with almond milk (your batter should be thick, but if it’s really stiff and hard to beat, add another tablespoon or so of almond milk).
Divide batter evenly between prepared pans and smooth the top.  Bake 40 minutes or until edges are browned and a tester inserted in the center comes out clean.
Let cool in pan 20 minutes, then flip out onto wire racks to cool completely.
For the glaze, melt butter in a saucepan over medium heat until it browns and becomes fragrant.  In a medium bowl, place powdered erythritol and slowly pour in browned butter, beating to combine.
Add cream and beat until smooth and a spreadable consistency has been achieved.
To assemble, place on layer of cake on a serving plate and spread with about half of the frosting.  Add the second layer of cake and spread the top with half of the frosting.
Serves: 12

Low Carb Snickerdoodles

Snikerdoodle-Cookies-low-sugar-gluten-free2
Author: MOMables
Serves: Makes 24 cookies.
Ingredients
  • ½ cup butter (1 stick), softened at room temperature
  • 1 ½ cups almond flour or almond meal
  • ¾ cup granular Stevia-in-the-Raw (or regular sugar if you don’t need them to be low carbohydrate)
  • ¼ cup brown sugar
  • 1 egg
  • ½ teaspoon vanilla
  • ¼ teaspoon baking soda
  • ¼ teaspoon cream of tartar
Ingredients for Rolling Cookies:
  • 2 Tablespoons granular Stevia-in-the-Raw
  • 2 teaspoons brown sugar
  • ¾ teaspoon ground cinnamon
Instructions
  1. In a mixing bowl, combine the butter, almond flour, sugar or substitute of choice, brown sugar, egg, vanilla, baking soda, and cream of tartar and blend with a mixer until well combined (the mixture will be stiff).
  2. Cover the bowl with plastic wrap or a lid and chill one hour or longer.
  3. When you’re ready to bake the cookies, preheat the oven to 350 F.
  4. Combine 2 tablespoons sugar or sugar substitute, 2 teaspoons brown sugar, and cinnamon in a small dish.
  5. Scoop out heaping teaspoons of dough, and roll dough into balls about 1 inch across.
  6. Roll each ball in the wet mixture and put on cookie sheet 2 inches apart.
  7. Place on a baking sheet lined with parchment paper, and bake for 14-16 minutes, or until they start to brown.
  8. Remove cookies to a cooling rack and let cool for 20-30 minutes before serving.
  9. Store in a plastic container for several days.
Notes
Egg Free Option: substitute 1 large egg for 1 flax egg (1 Tablespoon ground flax + 3 Tablespoons warm water).

Snickerdoodle Carbohydrate Breakdown:

*Recipe makes approximately 24 cookies.

1 cookie= 4 carbohydrates

Savory Sin Free Soups

Roasted Broccoli and Cheddar Soup

Roasted Broccoli and Cheddar Soup 500 9950This genius soup from Closet Cooking contains not only broccoli and cheddar cheese, but also bacon and mustard!  That’s a flavor combo that I can’t wait to try!!!  (shown served with bread, but obviously you would omit it for this to be low carb and gluten free!)

Ingredients
  • 1 large bunch broccoli, cut into florets
  • 1 tablespoon oil
  • salt and pepper to taste
  • 1 tablespoon oil
  • 1 medium onion, diced
  • 2 cloves garlic, chopped
  • 1 teaspoon thyme, chopped
  • 3 cups vegetable broth or chicken broth or chicken stock or ham broth
  • 1 1/2 cups aged cheddar, shredded
  • 1 cup milk or cream
  • 1 tablespoon grainy mustard (optional)
  • salt and pepper to taste
Directions
  1. Toss the broccoli florets in the oil along with the salt and pepper, arrange them in a single layer on a large baking sheet and roast in a preheated 400F/200C oven until lightly golden brown, about 20-30 minutes.
  2. Heat the oil in a large sauce pan over medium heat, add the onion and saute until tender, about 5-7 minutes.
  3. Add the garlic and thyme and saute until fragrant, about a minute.
  4. Add the broth and broccoli, bring to a boil, reduce the heat and simmer, covered, for 20 minutes.
  5. Mix in the milk, cheese and mustard, let the cheese melt and season with salt and pepper to taste.
  6. Puree the soup with a hand blender or in a food processor or blender and enjoy!
Slow Cooker: Implement step 1, optionally implement steps 2 & 3, place everything but the milk and cheese in the slow cooker and cook on low for 6-10 hours or on high for 2-4 hours before mixing in the milk and cheese, letting the cheese melt and then pureeing the soup.
Option: If you like a thicker, creamier and healthier soup use pureed white beans instead of the milk or cream.
Option: Start the soup out by cooking 4 strips of bacon, use the grease to cook the vegetables instead of the oil and serve the soup garnished with the crumbled bacon.
Option: Add diced ham.

Cabbage & Kielbasa Soup

11947471_1057393140951876_6445051331502368210_n
Recipe courtesy of George Stella / StellaStyle.com

Polish sausage and cabbage are a tried and true combination that can’t go wrong, especially in this stupendously simple and inexpensive soup. Leave it in the slow cooker while you’re out, or just cover and simmer it on the stove for 45 minutes if you simply can’t wait.

Prep Time 20 mins / Cook Time 4+ hours / Serves 6

Shopping List
16 ounces kielbasa sausage
1 tablespoon olive oil
1 medium onion, chopped
6 cups chicken broth
4 cups shredded cabbage
1 large bay leaf
1⁄2 teaspoon black pepper

1. Slice kielbasa into discs, about 1⁄3 inch thick. Add olive oil and kielbasa to a large skillet over medium-high to high heat, browning well, about 3 minutes each side. When meat is almost browned, add onions to cook just until they sweat.

2. Transfer kielbasa and onions to a slow cooker set to low. Add some of the chicken broth to the skillet the kielbasa was cooked in and use a spatula to scrape the bottom, breaking up any glaze the kielbasa may have left in the pan. Pour over kielbasa and onions in slow cooker, and then pour in remaining chicken broth.

3. Add the cabbage, bay leaf, and black pepper to the cooker and stir all to combine.

4. Cover and let cook 4-6 hours, depending on when you are ready to serve. Remove bay leaf and serve. Depending on the sodium content of the chicken broth and kielbasa, you may want to add salt to taste before serving. Garnish with fresh parsley, if desired.

George’s Tips | While buying a head of green cabbage and shredding yourself will be cheaper, you can purchase a bag of shredded coleslaw cabbage in the bagged salad mix section to save time. Buying “Better Than Bouillon” chicken base, sold in jars near the cartons of broth, and mixing 6 teaspoons with 6 cups water will save you from having to purchase so much broth.

Variation | Turkey kielbasa can be used in place of the regular kielbasa to lower the fat in this recipe. Adding 2 tablespoons of apple cider vinegar will give the soup more depth, adding a little sweet and a little sour… two things that go very well with cabbage.

calories:250|fat: 16.5g |protein:15g |fiber:2g|net carbs:7g

This entry was posted in cakes, cookies, cooking, diabetic, dieting, fall recipes, fitness, Health, healthy, low carb, low carb desserts, low carb diets, low carb recipes, low carb soups, pumpkin, snickerdoodle, thanksgiving, weight loss, weightloss, Wellness and tagged , , , , , , , , , , , , , , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s