Orange Ginger Pumpkin Loaf
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Orange Ginger Pumpkin Loaf recipe provided by Amanda Hokanson

This orange ginger pumpkin loaf is a gluten and sugar free take on traditional pumpkin loaf. While most recipes use high glycemic flours or sweeteners to make a sweet tasting loaf with a moist texture, this recipe uses no gluten and is sweetened with BochaSweet.

How is this pumpkin loaf made without high glycemic flours? Simple. This recipe gets a makeover with low carb, paleo, and keto-friendly flours like coconut and almond flour which also packs a protein boost from whey protein powder.

With Thanksgiving quickly approaching, this orange ginger pumpkin loaf makes for the perfect addition to your holiday menu.

Orange Ginger Pumpkin Loaf

Orange Ginger Pumpkin Loaf

Makes one 4.25×8″ loaf but this recipe lends itself well to doubling! Preheat oven to 350F. Grease and flour loaf pan.

Tip: plain or complementary flavored protein powder is a great substitute for flour if you are strictly gluten free or avoiding any hint of additional carbs.

INGREDIENTS:

Loaf Ingredients

  • 2/3 cup BochaSweet
  • 4 large eggs
  • 1 cup canned pumpkin
  • 1/4 teaspoon salt (increase to 1/2 if using unsalted butter)
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground cloves
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground ginger
  • 2 tablespoons coconut flour
  • 2 tablespoons + 1 teaspoon oat fiber
  • 1 cup almond meal/flour
  • 1/3 cup unflavored whey protein powder (81% whey concentrate)
  • 2 tablespoons flaxseed meal
  • Zest from one large orange (reserve juice for glaze)
  • 2 tablespoons butter
  • 1 tablespoon apple cider vinegar

Glaze Ingredients

  • 5 teaspoons BochaSweet
  • 2 fl. oz. fresh, strained orange juice
  • 2 ounces softened cream cheese
  • 2 teaspoons ginger paste

INSTRUCTIONS:

Loaf Instructions

  1. Melt butter and set aside to cool slightly.
  2. Whisk together Bocha Sweet, eggs, and pumpkin in a large mixing bowl (or stand mixer)
  3. Mix together dry ingredients in a separate bowl.
  4. Combine wet and dry ingredients, mix until just combined, then add butter and finish mixing thoroughly.
  5. Allow to rest for 15 minutes. This allows the coconut flour to hydrate and I think it helps the whole thing get a better rise.
  6. Quickly and thoroughly mix in the apple cider vinegar. Immediately transfer to baking pan and place in oven.
  7. Bake for 30 minutes and then lightly cover with foil (my pans are dark and things get REALLY brown).
  8. Remove from oven and cool on a rack–still covered in foil–for about 15 minutes.
  9. Tip out of pans and allow to cool further while you make the glaze.

Glaze Instructions

  1. Whisk together everything over medium heat until smooth and fragrant.
  2. Set aside to cool to room temperature.
  3. Pour over loaf ensuring that all the crevices are completely filled.
  4. Lick spatula.

Servings: 8 portions

Nutritional Information (Per Serving):

  • Calories: 180
  • Total Fat: 13g
  • Saturated Fat: 4g
  • Total Carbs: 20g
  • Dietary Fiber: 15g
  • Cholesterol: 112mg
  • Sodium: 872mg
  • Potassium: 220mg
  • Sugars: 14g
  • Protein: 13g
  • Vitamin A: 92%
  • Vitamin C: 6%
  • Calcium: 9%
  • Iron: 26%

 

Low Carb Pumpkin Bars
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Low Carb Pumpkin Bars

Low Carb Pumpkin Bars recipe provided by Tara Wright, Whole Body Living

Fall wouldn’t feel complete without smooth and delicious low carb pumpkin bars loaded with a velvety cream cheese frosting. These keto pumpkin bars have no added sugar and are just about as low in carbs as a low carb pumpkin bar can get.

Instead of sugar, I use a combination of sugar alternatives and just a hint of molasses. To get just the right level of moisture and creaminess, I’ve used sour cream in the filling.

Wondering if these could possibly be keto?

They are! In moderation. Keep reading to get the full nutrition facts.

Low Carb Pumpkin Bars

Low Carb Pumpkin Bars

Start to Finish: 45 mins

These low carb pumpkin bars are the perfect thing when a pumpkin craving hits. They are low enough in carbs to be an acceptable keto pumpkin bar option. 

INGREDIENTS:

  • 1/3 cup coconut flour (54 g)
  • 1/4 teaspoon xanthan gum
  • 1 teaspoon baking soda
  • 1/4 teaspoon cream of tartar
  • 1 can pumpkin puree
  • 6 eggs
  • 1/2 cup olive oil
  • 1 cup sour cream
  • 1 1/2 tablespoon pumpkin pie spice
  • 1 tablespoon pure vanilla extract
  • 1/2 teaspoon pure almond extract
  • 1/4 cup BochaSweet
Sugar-Free Cream Cheese Frosting
  • 8 ounces cream cheese
  • 1/4 cup butter
  • 1/2 cup heavy whipping cream
  • 1/4 cup BochaSweet
  • 2 teaspoon pure vanilla extract
  • 1 teaspoon maple extract
INSTRUCTIONS:
  1. Bake at 350 degrees for 30 minutes or until toothpick inserted in center comes out clean.
  2. Grease a 9×9 baking pan.
  3. Preheat oven to 350 degrees.
  4. In a small bowl combine coconut flour, xanthan gum, cream of tartar and baking soda. Set aside.
  5. In a large mixing bowl combine pumpkin, eggs, olive oil, sour cream pumpkin pie spice, vanilla, almond, sweetener and mix until combined.
  6. Add the dry ingredients to the wet ingredients and mix for about 1 minute or until all ingredients are well combined.
  7. Pour batter into greased 9×9 baking pan.
  8. Bake in a 350 degree oven for 30 minutes or until a toothpick inserted in the center comes out clean.
  9. Allow to cool completely before serving.
  10. Store covered or in an air-tight container in the refrigerator for up to 3 days.
Sugar-Free Cream Cheese Frosting
  1. Combine all of the ingredients in a mixing bowl. Begin mixing on low, slowly increasing the speed to whip the frosting. The frosting is done when it is whipped and smooth.

Servings: 18

NUTRITIONAL INFORMATION (PER SERVING):

  • Calories: 211
  • Total Fat: 19g
  • Saturated Fat: 8g
  • Cholesterol: 90mg
  • Sodium: 174mg
  • Potassium: 124mg
  • Total Carbs: 5g
  • Dietary Fiber: 1g
  • Sugars: 2g
  • Protein: 3g
  • Vitamin A: 83.6%
  • Vitamin C: 1.5%
  • Calcium: 5%
  • Iron: 4.8%
Lemon-Curd-Keto-Cheesecake-whole-450x239
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Lemon Curd Keto Cheesecake recipe provided by Tara Wright, Whole Body Living

My absolute favorite dessert on the planet is a cheesecake with lemon curd on top! As soon as I mastered my Keto Cheesecake, I knew Keto Lemon Curd was my next challenge!

I adapted this recipe from The Joy of Cooking Lemon Curd Recipe. With my new secret weapon (BochaSweet) in hand, I knew it wasn’t going to be too difficult to get the taste just right.

I really like a tart lemon curd and to get the perfect tart flavor, I used Lemon Vitality Essential Oil by Young Living.

Lemon Curd Keto Cheesecake

Lemon-Curd-Keto-Cheesecake

Cuisine: Keto
Servings: 14 slices

A low carb cheesecake topped with tart keto lemon curd is the perfect keto dessert for any celebration! We enjoyed this low carb lemon curd cheesecake for the first time on Easter! Comment and tell me what occasion you’re celebrating with this festive keto cheesecake.

INGREDIENTS:

To Make Crust

  • 4 cups walnuts
  • 2 tablespoons BochaSweet
  • 5 tablespoons coconut oil
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt

To Make Cheesecake

  • 4 packages cream cheese (8 ounces)
  • 1 1/4 cup BochaSweet
  • 4 eggs
  • 1/3 cup heavy whipping cream
  • 1/3 cup sour cream
  • 1 tablespoon pure vanilla extract
  • 1/2 teaspoon pure almond extract
  • 1/2 teaspoon salt

To Make Keto Lemon Curd

  • 6 eggs
  • 2/3 cup BochaSweet
  • 2 lemons grated zest
  • 1 cup lemon juice (3-4 lemons)
  • 12 tablespoons unsalted butter (cut in pieces)
  • 1 tablespoon pure vanilla extract
  • 5-8 drops Young Living  Lemon Vitality Essential Oil (optional)

DIRECTIONS:

Making The Crust

  1. Preheat oven to 300 degrees. Line a spring-form pan with parchment paper.
  2. This is optional, but makes removing the cheesecake and transferring it to a plate a breeze!
  3. Pulse walnuts in food processor until finely ground.
  4. Add remaining ingredients and process for 1 minute until it forms into a batter.
Preparation
  1. Prepare your tools so that you can work quickly. You will need a mesh colander like the one pictured in the video to strain the lemon curd. You will also need a bowl you that the mesh colander will fit in so that you can pour the lemon curd into the colander with ease. Have this set up beside your cooking area.
  2. Transfer the batter to your lined springform pan.
  3. Working from the inside out, press batter into the spring-form pan making sure the batter goes to the edges and is pressed down firmly.
  4. Bake at 300 degrees for 15 minutes.
  5. Remove from oven and cool completely before filling. (The middle will look like it’s not quite set up, and this is ok!)
Making The Cheesecake
  1. Preheat oven to 300 degrees. Make sure all of your ingredients are warmed!
  2. Prepare your springform pan for a water bath. See the video & instructions on the blog post.
  3.  Combine cream cheese and BochaSweet and mix on low until smooth. If your mixture is lumpy, this means your cream cheese isn’t warm enough. Warm it now before proceeding further. Also, make sure your other ingredients are warm. See the blog post for tips.
  4. Add eggs, heavy cream, sour cream, vanilla, salt and almond extract to the cream cheese mixture. Mix on low until smooth.
  5. Bake in a water bath for 60 minutes at 300 degrees. The water bath creates creamy, amazing results and is well worth the extra effort.
  6. Turn off the oven and allow to set for 4 hours or overnight.
  7. Remove your baked cheesecake from the oven and allow to cool completely before placing it in the refrigerator.
  8. Get my recipe for creamy keto caramel sauce and use as a topping!
Making The Keto Lemon Curd
  1. In a medium saucepan, mix the eggs, BochaSweet and lemon zest together until thoroughly combined.
  2. Add lemon juice and butter and turn heat to medium.
  3. Whisk constantly over medium heat until mixture is thickened and come to a gentle simmer. Allow the mixture to simmer for about 20 seconds. Remove from heat.
  4. Pour lemon curd through the mesh colander that you have set up with a bowl underneath. Using a wooden spoon or spatula, work the lemon curd through the colander. Set the colander aside.
  5. Add 1 teaspoon pure vanilla extract and 5 drops Young Living Vitality Lemon Essential Oil (optional). Taste the lemon curd and add additional drops of oil until you’re pleased with the tartness.
  6. Allow the lemon curd to cool for about 30 minutes before pouring it on top of your cheesecake. (Cheesecake should still have the springform pan on it.
  7. Pour filling onto cooled crust.
  8. Pour the lemon curd onto your finished cheesecake and spread until even. Cover and refrigerate for at least 4 hours prior to serving.

Nutritional Information (Per Serving):

  • Calories: 656
  • Total Fat: 64g
  • Saturated Fat: 27g
  • Cholesterol: 224mg
  • Sodium: 385mg
  • Potassium: 334mg
  • Total Carbs:  10g
  • Dietary Fiber: 2g
  • Sugars: 4g
  • Protein:13g
  • Sodium: 385mg
  • Potassium: 334mg
Low Carb Kabocha Spice Biscotti
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It is now time for the fall season where jack-o-lanterns and pumpkin pie are cherished. So, it would just make sense something with pumpkin would be on the menu.

How about a keto treat that you can enjoy with a hint of pumpkin spice and matches well with a hot cup of coffee? Let’s introduce to you our Low Carb Kabocha Spice Biscotti that uses steamed kabocha. A unique twist to the canned pumpkin used in other recipes.

Low Carb Kabocha Spice Biscotti

This recipe is gluten-free made from almond flour and has no sugar added. As a ketogenic recipe, you can enjoy biscotti as a delicious treat to satisfy your sweet tooth without all the extra carbs and calories.

INGREDIENTS

  • 2 cups fine almond flour
  • 1/3 cup BochaSweet
  • 1.5 tsp pumpkin spice
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/3 cup kabocha puree
  • 1 large egg
  • 1 tbsp avocado oil
  • 1/2 tsp vanilla extract

DIRECTIONS

  1. Steam a whole kabocha in a steamer for one to two hours.
  2. Preheat the oven to 325 F and line a large baking sheet with parchment paper prepared with extra avocado oil.
  3. In a large bowl whisk together the dry ingredients (almond flour, BochaSweet, spice, baking powder, and salt). Then, add in the remaining “wet” ingredient and whisk until the dough comes together.
  4. Add the dough onto the prepared baking sheet and roll into a log that is about 4 by 10 inches in size. Bake about 25 minutes until the biscotti is firm. Get ready to reduce the temperature to 200F.
  5. Remove from the oven and allow to cool for 5 minutes before slicing the biscotti into 12 even slices. Bake for another 30 minutes until they reach a light golden brown color. Turn off the oven and allow to cool in the oven until they firm up completely.
  6. Sprinkle some extra BochaSweet on top of the biscotti.

 

Low Carb Kabocha Spice Biscotti

Insulin is released from the beta cells in your pancreas in response to rising glucose in your bloodstream. After you eat a meal, any carbohydrates you’ve eaten are broken down into glucose and passed into the bloodstream. The pancreas detects this rise in blood glucose and starts to secrete insulin. The higher the glycemic index of a sweetener, the larger amount of insulin the pancreas must secrete.

Insulin helps fat cells make fat. Consumption of high glycemic ingredients are a major cause of weight gain leading to obesity because of the large amounts of glucose rapidly passed into the bloodstream. Large amounts of insulin are then required to metabolize the glucose.

A lean healthy individual might secrete about 35 units of insulin per day, yet will have about 10 times this amount stored within his pancreas. By contrast, an obese insulin-resistant person might need to produce 100 units daily to maintain normal blood glucose levels.

Most people with type 2 diabetes can secrete insulin, but their bodies don’t process it well. As a result, Type 2 diabetics generally have too much insulin in their blood, which leads to insulin resistance.

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