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
Today I took my first attempt at water bath canning with a great no sugar added Strawberry Jam. I have always loved homemade strawberry jam and now it serves an even better service by creating one with only natural sugar from the berries. It tasted great before I sealed the jars and it is setting up nicely – so I trust the recipe enough to go ahead and place it here. First attempt was a great success – now to try some others…
- Wash jars and lids. Fill boiling-water canner half full with water. Add jars and water to cover jars. Bring water to a boil and then simmer.
- Place lids in a small saucepan and cover with water. Bring to a boil and then simmer – adding water as needed.
- Continue to simmer until ready to use.
- Cut strawberries in half and crush with either a potato masher or food processor. I like pieces in my jam so I used the potato masher.
- Place exactly 6 cups of mashed strawberries in a large saucepan.
- Add water and mix thoroughly
- Add pectin 1 tablespoon at a time and mix well between each tablespoon.
- Bring mixture to a full rolling boil over medium heat.
- Boil for 1 minute more, stirring constantly
- Remove from the heat and add Splenda. Stir until blended.
- Skim off any foam with a metal spoon that forms on top. Allow to sit for 5 minutes.
- Pull jars out of the simmering pot, dry and add jam to 1/4 inch from the top.
- Wipe jars and threads and place 2 piece lids in place tightly.
- Place jars on rack in canner and make sure water covers the jars by 1 – 2 inches.
- Bring to a boil and boil for 10 minutes.
- Remove jars and place upright on a towel to cool.
- Once cool, press the center of each lid. If it pops up seal is not complete and you will need to refrigerate.
- Sealed jars can be stored for 1 year in a cool dark location.
Nutrition: 1 Tablespoon is 3 g carbs.
For Christmas we always have a wonderful brunch that has usually included pancakes or waffles. Both of these options are not super carb friendly. Since we also love Mike’s hashbrowns I started looking for a different sweet option for our brunch. The Berry Strudel Croissants were wonderful and just hit the spot.
Berry Strudel Croissants
- 1/2 cup fresh raspberries (frozen are fine if fresh is not available)
- 4 Tablespoons sugar free Strawberry jam
- 1/4 teaspoon lemon zest
- sheets phyllo dough – thawed
- butter flavor cooking spray
- Swerve Confectioners Sweetener
- Preheat oven to 375 degree and line a cookie sheet with parchment paper.
- In a small bowl combine fresh raspberries, strawberry jam and lemon zest and mash until evenly combined.
- Unfold phyllo dough and separate 1 piece. Make sure to keep the other pieces covered so they do not dry out.
- Spray your one sheet with butter cooking spray. Place a second piece of phyllo dough on top of the first. Spray with butter cooking spray. Repeat this process until 4 sheets are stacked.
- Cut the dough into wedges.
- Spread the fruit mixture onto the wedges and roll like a croissant.
- Place rolls on the parchment paper point side down. Continue until you have made the number or rolls you would like. The fruit mixture will give you 12 – 16 rolls depending on how much fruit you place in each one.
- Lightly spray the finished rolls with the cooking spray.
- Bake from 12 – 14 minutes. Transfer to a wire rack and cool. Sprinkle with Swerve Confectioners Sweetener once cool.
Nutritional Information – 1 roll is 6 g carbs. Serving of 2 rolls is just 12 carbs
Sorry that it has been a while since my last post. Life just seemed to get busy – but my New Years Resolution is at least 1 and hopefully 2 recipes on the blog each week. I have now put that out there – so maybe I will really make that happen.
This is the first Thanksgiving since Ellen’s Type 1 diagnosis – and it is not always a carb friendly meal. However, we wanted to keep things as normal to our traditional dinner with just making some tweaks. Over the next week I hope to post each of our revised items but I want to start with the Cranberry Sauce. Now, let me say the first one I attempted was awful – way too much after taste. But I was determined – and I combined a couple ideas and added a couple original ideas and was very pleased with the results. It was a huge hit tonight as well with adults and kids alike. Hope you can enjoy.
Sugar Free Cranberry Sauce
1 12 ounce package of fresh cranberries
1/2 cup of orange juice
1/4 cup water
4 ounces unsweetened applesauce
3/4 cup of granular Swerve or Erythritol
1 tsp vanilla
- Place the cranberries, orange juice, water, applesauce and erythritol in a medium sauce pan and bring to a boil on medium high heat.
- Once boiling, reduce heat to medium low and continue to simmer until most of the cranberries have popped.
- Remove from the heat and whisk the sauce. Add the vanilla and let it cool in the pan. Once cool, store in an air tight container in the fridge.
Nutritional Information – 10 carbs per serving