Well today is Pi Day and it is also one of our busy days of the weeks where we all eat dinner at different times. So I decided I wanted to make a Pie for Pi Day that we could all enjoy together later on this evening. I began searching options that would be low carb friendly and didn’t find exactly what I wanted. I did however, get an idea of a pie to create on my own. So here is my Sugar Free Banana Pudding Pie!
Sugar Free Banana Pudding Pie
- 22 vanilla wafers (regular size)
- 2 med bananas
- 1 package instant Sugar Free Banana Cream Pudding
- 2 cups skim milk
- 3 egg whites
- 2 1/2 Tablespoons Swerve Granular Sweetener
- 1/2 teaspoon cream of tarter
- Preheat the oven to 400 degrees.
- Line the bottom of your pie shell with the vanilla wafers. You will be able to see the bottom of the shell – but it will work just fine.
- Slice the 2 bananas and layer them on top of the vanilla wafers.
- Mix your instant Sugar Free Banana Cream Pudding and the 2 cups of cold milk. Whisk together for about 2 minutes until it thickens. (You could use cook and serve if you can find sugar free. I could only find the sugar free in the instant mix)
- Pour the pudding mixture over the bananas and wafers, coating evenly.
- Separate 3 egg whites into a bowl. Mix on high speed to fluff.
- While mixing add in cream of tarter and Swerve.
- Continue mixing until it is thick and peaks form.
- Spread the meringue over top of the pudding mixture.
- Place in the oven for 5 – 7 minutes or until golden brown.
- Allow the pie to cool and then chill for 2 hours to set.
Nutritional Information: Total Carbs – 143 g carbs, 1 slice (1/8 of the pie) – 18 carbs
I found this recipe a while back and finally got around to trying them. Everyone loved them and what was even better was being able to tell Ellen they were ZERO carbs. These little gems work for Ellen and her lower carb life, but they are also gluten free, paleo and Whole 30. So, they would make many of you out there love this simple pick up snack. We made them for lunch during the UL/Duke game and they were perfect for eating sitting around while watching the game. We will definitely make them again and may even make some ahead to freeze for an easy after school snack.
Chicken and Zucchini Poppers
- 1 lb ground chicken
- 2 cups grated zucchini (leave peel on)
- 2 – 3 green onions, sliced
- 3 – 4 Tablespoons parsley or cilantro, minced (you may choose which additional flavor you would like to add. I chose parsley)
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- olive oil for cooking (or coconut or avocado oil)
- Grate the zucchini and place into a bowl. Do not dry out any of the natural water from the zucchini.
- Toss with the green onions, parsley or cilantro, garlic, salt, and pepper. Mix well.
- Add in the ground chicken and mix well. Mixture will be quite wet in touch and appearance.
- Make into poppers or meatballs.
- Drizzle a bit of olive oil on a baking sheet.
- Place the meatballs onto the prepared baking sheet and drizzle a bit of additional olive oil over top of the meatballs.
- Bake at 400 degrees for 20 – 25 minutes, or until cooked through.
- Place under a broiler for an additional 2 – 3 minutes or until browned on top.
- Serve with guacamole, salsa, ranch, or your favorite dip.
Nutritional Information: Poppers are 0 carbs. You would have to add in any carbs from dipping sauce of your choice. We used salsa so that it stayed at 0 carbs.
This is the great new find this year for our Christmas Cookies. I love how festive they look and they taste wonderful! They are gluten free in addition to low carb – so they can become a staple in many households. Although they are Christmas Cookies, if you just changed the sprinkles, they could be for any holiday. Also, I am NOT a licorice fan – so I made mine with vanilla instead of anise. Feel free to switch back to the traditional anise if you like licorice. Hope you give these a try!
Italian Christmas Cookies
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon xanthan gum
- 1/2 cup butter, softened
- 1/2 cup Swerve, Granular Sweetener
- 1 large egg
- 1 teaspoon vanilla (or anise if you prefer)
- 1/4 cup Swerve Confectioners Sweetener
- 2 Tablespoons half and half
- 1/4 teaspoon vanilla extract
- Holiday Sprinkles (optional)
- Preheat the oven to 325 degrees and line a large baking sheet with parchment paper
- In a medium bowl, whisk together the almond flour, coconut flour, baking powder, salt, and xanthan gum.
- In a large bowl, beat the butter with the Swerve granular sweetener until well combined. Beat in the egg and vanilla extract
- Then beat in the almond flour mixture adding 1/2 cup at a time until the mixture comes together and forms dough.
- Roll the dough into 1 inch balls and place 1 inch apart on the parchment paper. You will get about 20 – 24 balls. Press down with the palm of your hand on each dough ball until they are about 1/2 inch thick.
- Bake about 12 minutes, until just barely beginning to firm up. Remove and let cool on the pan.
- In a medium bowl, whisk together the Swerve confectioners sweetener, half and half, and vanilla extract. Dip the top of the cookies into the glaze and set back on the pan. Sprinkle as desired.
Nutritional Information: 1 single cookie is 7 carbs without sprinkles. With sprinkles they are 9 carbs each
Christmas baking does not seem as overwhelming this year as it did last year. I have learned ways to adjust our recipes and make them more carb friendly. So, instead of not making a few of our long time favorite Christmas goodies this year, I am simply trying them with some adjustments. My first one to try was Puppy Chow and it turned out great!
- 9 cups of Rice Chex Cereal (or similar)
- 1/2 cup Peanut Butter (I use organic no sugar added)
- 1 cup sugar free Hershey’s Chocolate Chips
- 1/4 cup unsalted butter
- 1 teaspoon vanilla
- 1/2 cup regular powdered sugar
- 1 cup Swerve powdered sugar alternative
- In a saucepan melt the butter, peanut butter, and chocolate chips together.
- Once smooth and melted remove from the heat and stir in the vanilla.
- Place the 9 cups of rice chex into a bowl and pour the melted coating over the cereal.
- Toss to coat all the pieces.
- Once the pieces are well coated, place them in a large paper bag.
- Add the regular powdered sugar and the Swerve. Close the bag and shake well until each piece is lightly coated in powdered sugar.
- Spread the mix out on parchment paper to cool.
- Store in an air tight container and enjoy!
Nutritional Information – 1 serving is 1/2 cup = 20 g carbs
It is Thanksgiving morning and I just put our Sugar Free Pumpkin Pie in the oven. I realized I had not ever blogged this item, so here you go. Thanksgiving is not always a lower carb day – so in the areas that you can cut some carbs we go for it. This is a yummy pumpkin pie – that no one would realize is sugar free if you didn’t tell them! Enjoy…
- 9 inch pie shell
- 1 1/2 cups canned pumpkin
- 1 1/2 cups evaporated milk
- 1 whole egg
- 1 egg white
- 1/4 cup plus 2 Tablespoons Swerve Granulated Sweetener
- 1 1/2 teaspoon pumpkin pie spice
- Preheat oven to 350 degrees
- In medium bowl mix together eggs, Swerve Sweetener and pumpkin pie spice until well blended.
- Add in pumpkin and evaporated milk and stir until smooth.
- Pour into the pumpkin shell.
- Bake for about 40 – 45 minutes – or until the center is set.
Nutritional Information – 1/8 of pie is 15 carbs
This is one of Mike’s signature dishes, and actually Ellen has probably made it almost as many times as Mike. Just like homemade salsa (with no sugar added), guacamole is free for type 1 diabetics, so you just have to add up those chips. Plus, with something on the chips, you tend to eat fewer chips than you would with them by themselves. So, enjoy Mike’s Sinister Guacamole!
- 6 avocados
- 3 roma tomatoes
- 2 shallots, chopped
- juice of 8 key limes or 3 large limes
- 3 serrano peppers
- 2 teaspoons ground cumin
- 1/2 cup fresh cilantro, chopped
- 2 teaspoons salt
- Cut the tops off the tomatoes. Cut into halves and roast, skin side down on a low heat grill or in a 375 degree oven for 15 minutes.
- At the same time, roast or grill the serrano peppers for 8 minutes, flipping at least once.
- Remove peppers after their 8 minutes and place in a zip lock bag for 5 minutes (this will help the skin start to peel)
- Remove the tomatoes after 15 minutes, peel and dice.
- Cut the avocados in half. Remove the pits (but save one or two!) and scoop out the pulp into a small bowl.
- Use a fork to mash the avocados.
- Stir in diced tomatoes, minced shallots, lime juice, peppers, cumin, cilantro and salt.
- Add at one pit to help preserve the color longer. If not all of the guacamole is being set out, add a pit to each container.
- Cover the bowl and refrigerate at least 1 hour.
Note: If you are short on time for grilling or roasting you can use these substitutions: Use 7 ounces of diced tomatoes and 1.5 Tablespoons of canned diced jalapeno peppers.
Nutritional Information: 1/4 cup serving – 4.5 carbs
Homemade lasagna is one of my favorites! I took a recipe a few years back and changed a few things making it our own. It is a wonderful recipe. For a pasta dish, homemade lasagna is not extremely high carb, primarily because you control the sauce that is used. So, when you are craving that pasta meal, give this version a try.
- Full batch of The Best Marinara Sauce (recipe found here)
- 1 lb lean ground beef
- 1/2 lb Italian sausage
- 16 ounces ricotta cheese
- 12 lasagna noodles
- 1 egg
- 1 Tablespoon dried parsley
- 16 slices of smoked provolone cheese
- 16 slices of mozzarella cheese
- Preheat oven to 375 degrees
- Make the marinara sauce and let it simmer on the stovetop.
- Brown the pound of ground beef and drain.
- Place the ground beef into the marinara sauce and continue to simmer.
- Brown the half pound of Italian sausage, drain, and add to the sauce.
- Cook the lasagna noodles until just al dente.
- While the noodles are cooking, mix together the ricotta cheese, egg, and dried parsley
- Once the noodles are ready, drain and you can start to layer the lasagna.
- Spray a 9×13 baking dish with canola spray and place just enough meat sauce mixture to thinly cover the bottom of the dish.
- Lay lasagna noodles over the sauce
- Spread 1/2 of the ricotta cheese mixture over the noodles
- Place about 10 slices of provolone cheese so that they cover the ricotta mixture.
- Spread 1/2 of the remaining sauce over the provolone cheese.
- Lay another layer of lasagna noodles
- Spread remaining ricotta mixture over the nooodles.
- Place about 10 slices of mozzarella cheese so that they cover the ricotta mixture.
- Spread remaining sauce over the mozzarella cheese.
- Add final layer of lasagna noodles
- Cover the noodles with remaining provolone and mozzarella slices.
- Spray aluminum foil with cooking spray and cover the lasagna. This will keep the foil from sticking.
- Bake in the oven for 25 minutes
- Remove the foil and continue to bake another 25 minutes
- Broil for about 2 – 4 minutes if needed to brown the cheese on top.
- Let the lasagna sit out of the oven about 15 minutes before serving.
Nutritional Information: 1 serving (1/8 of recipe) is 30 g carbs