I love fresh peaches and went searching for a low carb friendly peach cobbler or crisp. What I found was wonderful and it made a great dessert. This is a keeper. We paired ours with 1/3 cup of Breyers CarbSmart Ice Cream– which still kept the entire dessert at just 25 g carbs.
- 5 peaches (medium to large)
- 2 teaspoons of lemon juice
- 1/2 cup Splenda Brown Sugar Blend
- 1/2 cup almond flour
- 1/2 cup pecan halves
- 2 teaspoons off cinnamon
- 1/8 cup of old fashioned oats
- 6 Tablespoons of butter, cold
- Prepare and 8×8 baking dish, set aside, and preheat oven to 350 degrees.
- Peel your peaches and cut them into pieces. Place the pieces in a mixing bowl.
- Add 2 teaspoons of lemon juice and 1/4 cup of Splenda Brown Sugar mix to the peach pieces. Toss until all the peaches are covered.
- Pour the mixture into the prepared baking dish.
- Place the pecan halves into a food processor and pulse until they are fine.
- Add the almond flour, 1/4 cup Splenda brown sugar blend, cinnamon, and oats to the food processor.
- Pulse a few times until well mixed.
- Cut your cold butter into squares and add to the food processor. Pulse until the mixture is crumbly pea sized pieces.
- Place the topping over the peaches in the baking dish.
- Bake for 40 – 45 minutes until the topping slightly browns.
Nutritional Information – 1 serving (1/6 of the recipe) is 16 g carbs
Baking for Christmas presented a new challenge this year as we faced it for the first time from a low carb perspective. I tried several different cookies (some of which will not make this blog as they were failures). Chocolate Crackles were one of the success stories. The first batch I made I tried to substitute the powdered sugar with confectioners Swerve. You can do this – but you will not get the pretty white coating. The second batch I used regular powdered sugar and they were still a low carb treat. I found the recipe through a diabetic website and they used real powdered sugar too – so hey – it is a chance to enjoy!
Chocolate Crackle Cookies
- 1 1/4 cup all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2/3 cup unsweetened cocoa powder
- 1/4 cup Splenda Brown Sugar Blend
- 1/2 cup Swerve granular sweetener
- 1/2 cup butter, cubed and at room temperature
- 2 eggs
- 1 1/2 teaspoon vanilla
- 1/4 cup powdered sugar
- Preheat the oven to 350 degrees.
- Whisk together flour, baking powder, salt, and cocoa powder and set aside.
- Cream cubed butter with Splenda brown sugar on medium high until light and fluffy.
- Add in Swerve Sweetener and continue to mix
- Add 1 egg at a time and mix thoroughly. When done add the vanilla.
- Add in the dry ingredients to your mixture and mix on low until mixed together.
- Place powdered sugar in a bowl.
- Make small tablespoon size balls and roll them in the powdered sugar. Shake off excess sugar.
- Place cookies on a parchment paper lined cookie sheet about 1 inch apart.
- Bake for 10 – 12 minutes.
- Allow to cool completely, then store in an air-tight container.
Nutritional Information – 1 cookie (based on 1/48) is 5 g carbs
What teens, or adults for that matter, don’t enjoy the taste of cookie dough? Well, eating cookie dough out of the tub is not a low carb friendly thing to do, so when I found this recipe on Swerve Sweeteners Website, everyone was thrilled. A chance to have that cookie dough bite and not send your blood sugar crazy. So give these a try – you will be amazed.
Chocolate Chip Cookie Dough Bites
- In a large bowl whisk together almond flour, confectioners Swerve and salt.
- Stir in melted butter and vanilla.
- When mixed well, stir in 1/3 cup mini chocolate chips
- Scoop dough out by rounded tablespoon and press together with your hands.
- Roll into a ball and place on waxed paper or parchment paper lined baking sheet.
- Repeat until all the dough is used – typically makes about 24 balls.
- Place the cookie sheet in the freezer for 1 hour.
- When your hour is close to being up, melt your sugar free chocolate chips and butter together. I do this in 15 second intervals in the microwave – stirring after each. Do not over heat.
- Remove the balls from the freezer and dip in the melted chocolate until covered.
- Place back on the cookie sheet and place in the fridge until the chocolate hardens.
- Store in an airtight container in the refrigerator.
- Note – you can also drizzle the chocolate over the balls, but my girls liked the entire thing coated in a layer of chocolate.
Nutritional Information – 1 Cookie Dough Bite – 5 g carbs
I don’t always substitute and use these chips – but they are especially helpful if you cannot substitute other items out of the dessert. They help keep that balance. I have not found them in a local grocery store – so I usually order mine online here.
When I am looking for some chocolate chips and I do not want to have to order the Sugar Free Hershey chips – these are my go to chips. You can get these in most local stores.
Enjoy Life Semi Sweet Mini Chocolate Chips
Who doesn’t love hash browns or breakfast potatoes? Well, if you plan your meal correctly it is easy to still enjoy your potatoes and still have a low carb meal. We will have breakfast for dinner and it offers a great opportunity to enjoy. Pair these potatoes with omelets, bacon or sausage and a serving of your favorite fruit and you have a dinner with potatoes for under 40 g carbs!
Oven Roasted Breakfast Potatoes
- 2 pounds small red potatoes, chopped into small pieces
- 1/2 sweet vidalia onion, chopped
- 1 Tablespoon rosemary
- 1 teaspoon Hungarian Paparika
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 1 1/2 Tablespoons Olive Oil
- Preheat oven to 400 degrees and line a baking sheet with parchment paper
- In a large bowl combined the potato pieces, onion pieces, herbs, seasonings, and olive oil. Toss until potatoes are evenly coated.
- Arrange in a single layer on the baking sheet.
- Bake for 40 minutes, turning over about half way through, until potatoes are crispy
Nutritional Information – serving size is 3/4 cup – 18 g carbs
During the summer we like to have different types of kebabs on the grill. The honey lime shrimp are wonderful and give a sweet taste when combined on a kebab. Plus, now that we have found Sugar Free Honey it is a low carb option. Since you do not want to over cook the shrimp, I usually just make kebabs of only shrimp and then separate veggie kebabs.
Honey Lime Shrimp
- 1 pound large shrimp, peeled and deveined
- 1/2 cup olive oil
- 1/4 cup Sugar Free Honey
- Juice of 1 large lime (4 – 5 Tablespoons)
- Zest of 1 small lime
- 4 cloves of garlic, minced
- 1 teaspoon of kosher salt
- 1/2 teaspoon of pepper
- In a large ziplock bag combine all of the marinade ingredients and mix well.
- Place the shrimp in the bag and place it in the fridge.
- Marinate for 30 – 60 minutes flipping the bad a couple times during the process. DO NOT marinate longer than and hour and a half, as the citric acid will start “cooking” the shrimp.
- Place the shrimp on the kebabs. If you are not planning on placing them on skewers, let them sit on the counter at room temperature for 10 minutes prior to cooking.
- Prepare a medium high heat grill. Cook the skewers about 1 minute and then flip. Cook another 30 seconds or so until the shrimp are opaque.
- Serve immediately
Nutritional Information: 1/4 pound shrimp – 2 g carbs