Recipes

LOW CARB AND GLUTEN FREE PUMPKIN CREPE CAKE
http://www.ibreatheimhungry.com/2012/11/low-carb-gluten-free-pumpkin-crepe-cake.html


Makes 8 servings 

For the cake layers:

8 oz cream cheese, softened
8 eggs
1/2 cup pumpkin puree
1/3 cup granulated sugar substitute 
1 tsp cinnamon
1/8 tsp ground cloves
1/4 tsp ground nutmeg
1/4 cup coconut flour 
1/2 tsp baking powder

For the frosting:

8 oz cream cheese, softened
1 cup pumpkin puree
1/4 cup granulated sugar substitute
1 tsp cinnamon
1 tsp vanilla extract
2 Tbl heavy cream

pecan halves to garnish (optional) 

To make the cakes, combine all ingredients in a blender or food processor and blend on medium speed until smooth.  Let the batter rest for 5 minutes.  Pour about one fifth of the batter into a greased 8 inch microwavable pan - round or square depending on your preference.  You should have about 1/4 inch depth of battercovering the bottom.  Microwave for 3 minutes on high.  Let cool for 2 minutes and remove to a clean surface while you make your other layers.  Repeat until you have five layers.  Alternatively, you can bake it in the oven at 350 for about 8-10 minutes or until firm. 

Meanwhile, beat together your softened cream cheese, pumpkin, splenda, and cinnamon until very smooth.  Add the vanilla and heavy cream and beat until fully combined.  You can do this in the blender, food processor, or in a heavy duty mixer on high speed.  Adjust sweetness to your preference.

To assemble, place a cake layer on the dish or pan of your choice.  Cover with a thin layer of frosting.  Repeat until you have five layers.  Frost the sides of the cake, and garnish with pecan halves if desired. 

Approximate nutrition information per serving:  313 calories, 26g fat, 4.25g net carbs, 12g protein

LOW CARB CHEESECAKE

Ingredients:

3- 8 ounce packages of Philly Cream Cheese

13 Stevia in the Raw packets

2 Tsp Vanilla Extract

3 whole eggs

1 cup sour cream

How to Prepare:

Preheat Oven to 375 Degrees F

1. Soften cream cheese in a large bowl.

2. Blend cream cheese ALONE until creamy and of an even consistency.

3. Add sugar, vanilla and sour cream and blend until incorporated.

4. *Important* Add eggs ONE at a time and blend after each until incorporated into batter.

5. Smear 9-10 inch glass pie pan with butter to prevent sticking.

6. Add Batter to pie pan.

7. Place pan in oven for 45 minutes or until somewhat firm in the center.

8 Servings

4.5 Carbs/svg

Nutrition Facts

Calories 394.4

Total Fat 38.2

Cholesterol 177.7

Sodium 299.1

Potassium 172.7

Total Carbohydrate 4.5

Dietary Fiber 0

Protein 9.8

*adapted from LCF ‘This is Atkins Cheesecake’