Hope Wissel

Tasty Tuesday: Flourless Pumpkin Pancakes

It is the Pumpkin Spice time of year from coffee to cookies to marshmallows….These yummy pancakes will surely be a hit in your house.

Nutrition facts for the entire recipe: 169 calories, 4g total fat (0.5g sat fat), 420mg sodium, 16g carbs, 6.5g fiber, 4.5g sugars, 19.5g protein

Prep5 minutes     Cook:  5 minutes     FreestyleSmartPoints® value 2*  Makes: 1 serving

Ingredients:

  • 1/4 cup powdered peanut butter
  • 1 packet natural no-calorie sweetener (like Truvia)
  • 1/2 tsp. baking powder
  • 1/4 cup canned pure pumpkin
  • 1/4 cup (about 2 large) egg whites or fat-free liquid egg substitute
  • 1/4 tsp. vanilla extract

Seasonings:

  • 1/2 tsp. cinnamon
  • 1/4 tsp. pumpkin pie spice
  • Optional toppings: lite pancake syrup, light butter

Directions:

  1. In a medium bowl, mix powdered peanut butter, sweetener, baking powder, cinnamon, and pumpkin pie spice.
  2. Add pumpkin, egg, and vanilla extract, and stir until uniform. (Batter will be thick.)
  3. Bring a large skillet sprayed with nonstick spray to medium heat.
  4. Add batter to form three medium pancakes (about 1/4 cup each).
  5. Cook until solid enough to flip, about 2 minutes. Gently flip, and cook until both sides are lightly browned and the inside is cooked through, about 2 minutes.

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Have a blessed day!

Tasty Tuesday Recipes

Tasty Tuesday: Cinnamon Roll Coffee Cake

This YUMMY recipe is low carb AND it is gluten free!  This recipe is from “All Day I Dream of Food”. The website is full of LOTS of recipe which are also paleo.  There are some keto meal plans too.  The directions are easy enough to follow….

 

A tender, sweet low carb coffee cake filled with cinnamon and drizzled with cream cheese glaze.

Prep Time: 15 mins     Cook Time: 35 mins
Servings: 16 servings
Ingredients
Cinnamon Filling:
  • 3 tbsp Swerve Sweetener
  • 2 tsp ground cinnamon
Cake:
  • 3 cups almond flour
  • 3/4 cup Swerve Sweetener
  • 1/4 cup unflavoured whey protein powder
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 3 large eggs
  • 1/2 cup butter melted
  • 1/2 tsp vanilla extract
  • 1/2 cup almond milk
  • 1 tbsp melted butter
Cream Cheese Frosting:
  • 3 tbsp cream cheese softened
  • 2 tbsp powdered Swerve Sweetener
  • 1 tbsp heavy whipping cream
  • 1/2 tsp vanilla extract
Instructions
  1. Preheat oven to 325F and grease an 8×8 inch baking pan.
  2. For the filling, combine the Swerve and cinnamon in a small bowl and mix well. Set aside.

  3. For the cake, whisk together almond flour, sweetener, protein powder, baking powder, and salt in a medium bowl.

  4. Stir in the eggs, melted butter and vanilla extract. Add the almond milk and continue to stir until well combined.

  5. Spread half of the batter in the prepared pan, then sprinkle with about two thirds of the cinnamon filling mixture. Spread the remaining batter over top and smooth with a knife or an offset spatula.

  6. Bake 35 minutes, or until top is golden brown and a tester inserted in the center comes out with a few crumbs attached.
  7. Brush with melted butter and sprinkle with remaining cinnamon filling mixture. Let cool in pan.
  8. For the frosting, beat cream cheese, powdered erythritol, cream and vanilla extract together in a small bowl until smooth. Pipe or drizzle over cooled cake.
Recipe Notes:  Each serving has 5.4 g of carbs and 2.2 g of fiber. Total NET CARBS = 3.2 g.
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