Super Healthy Pumpkin Bread (that will fool every sugar-free skeptic you know!)

Prep: 15 mins

Cook: 1 hour

Rest Time: 2 hours

Servings: 8-10 slices

 

Ingredients:

Olive or coconut oil spray

3 large eggs

1 (15 oz) can pure pumpkin puree, organic preferred but not necessary

1/4 cup honey or 1/2 cup erythrotol sweetener 

1 tablespoon pure vanilla extract

1 tablespoon ground cinnamon

2 cups almond flour

1/4 teaspoon coarse salt or sea salt

1 teaspoon baking soda

Directions:

1. Preheat oven to 350 degrees. Line a standard-sized loaf pan with parchment paper; lightly spray with oil.

2. In a medium bowl, whisk together eggs, pumpkin puree, honey or sweetener, vanilla, and cinnamon. 

3. Add almond flour, salt, and baking soda. Whisk until smooth.

4. Using a rubber spatula, transfer the batter to the prepared pan. Gently tap the pan on the counter top to evenly distribute the batter. 

5. Bake the bread until browned and set, or until a toothpick inserted into its center comes out clean, approximately 50-60 minutes. 

6. Using the excess parchment paper as handles, carefully remove the bread from the pan and transfer to a wire rack for cooling. Carefully remove the parchment paper. 

7. Cool completely before slicing, approximately 2 hours. 

8. Enjoy every mouth-watering bite!

 

Notes:

1. Use honey for a paleo-specific option. 

2. Many low-sugar bakers like to use Stevia, but I prefer erythrotol hands-down when baking. If using Stevia, adjust measurements to your taste.  

3. This makes a wonderful gift for the holiday season! After cooling, wrap in fresh parchment or brown baker's paper and tie with ribbon or string.

Low Carb Low Sugar Blueberry Pecan Muffins

 

Prep: 10 mins

Bake Time: 25 mins

Servings: 12

 

Ingredients:

1/2 cup sour cream

4 large eggs

1 teaspoon pure vanilla extract

3 cups almond flour

1/2 cup erythrotol sweetener

2 teaspoons baking powder

1/2 teaspoon cinnamon

1/4 teaspoon salt

1 cup blueberries

1/2 cup pecans, finely chopped

Directions:

1.Preheat oven to 325 degrees. Line muffin tin with cupcake liners, silicone liners, or parchment paper.

2. Combine sour cream, eggs, and vanilla extract in a large bowl. Mix until blended.

3. Add almond flour, sweetener, baking powder, cinnamon, and salt. Mix again until smooth. Add water to thin out mixture, if necessary (different brands of almond flour can alter thickness of batter). 

4. Stir in blueberries, keeping aside a handful for the tops of muffins. Add chopped pecans. Continue stirring until blended. 

5. Pour mixture into lined muffin cups. Top with extra blueberries. Bake 25 minutes until just golden brown and firm to the touch. 

6. Remove and cool completely before serving.

Notes:

1. Regular sugar can be substituted for erythrotol, though keep in mind this will eliminate the "low sugar" tag. Splenda is also a common sweetener replacement option, but I prefer erythrotol when baking. 

2. Cranberries also make a nice substitute for the blueberries, and walnuts can be substituted for pecans. Be creative!

Chocolate Peanut Butter Treats (with Low Sugar Option)

 

Prep: 2 hrs, 10 mins

Total Time: 2 hrs, 10 mins

Servings: 16-24

 

Ingredients:

1 (3.5 oz) high-quality chocolate bar or 3/4 cup high-quality dark chocolate chips, 60% cocoa (see notes)

1/2 cup natural creamy peanut butter

1/3 cup butter, softened

1 tablespoon powdered sweetener

1 teaspoon pure vanilla extract

 

Directions:

1. Line a square 8-inch baking dish with wax paper or prepare silicone candy molds (my favorite option!).

2. Place all ingredients in a medium saucepan. Heat over very low heat, stirring often and making sure chocolate doesn't burn.

3. Remove from heat as soon as chocolate is melted. Keep stirring until smooth. 

4. Using a rubber spatula, transfer the mixture to prepared pan, spreading out evenly and smoothing out on top or pour into candy molds. 

5. Cover with plastic wrap and refrigerate until set, at least 2 hours.

6. If a pan was used, cut into squares; otherwise, pop out of silicone molds. 

7. Store in sealed container. Keep refrigerated. 

Notes: 

1. The quality of chocolate will make or break this recipe. Lindt and Ghiradelli are my favorites!

2. For Keto, sugar-free, or diabetic options, opt for 80% cocoa chocolate and use powdered Swerve. Powdered Stevia will also work, but I prefer Swerve for this particular recipe.