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
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
I am more of a cookie person than a cake person, but cupcakes that combine some flavors I do love. So when I was sent this recipe by a friend I decided to give them a try with a couple tweaks. Primarily I altered the recipe to use the baking supplies I have found are our favorites when creating a low carb dessert. These turned out great! I only made 12 muffins the first time, but this recipe is for 24, and trust me I will be making the other 12 today!
Chocolate Cheesecake Cupcakes
- 1 cup pumpkin puree
- 4 eggs
- 4 Tablespoons butter, softened
- 2/3 cup Jiffy Baking Blend (I have found this to be the lowest carb in our grocery)
- 2/3 cup Swerve sweetener, granular
- 2/3 cups cocoa powder
- 2 teaspoons vanilla
- 2 teaspoons baking powder
- pinch of salt
- 8 ounces cream cheese, softened
- 2 eggs
- 1 teaspoon vanilla
- 1/2 Tablespoon butter, softened
- 1/4 cup Swerve Sweetener, granular
- 6 squares of 60% bittersweet chocolate (I used Ghiradelli), chopped
- Preheat oven to 350 degrees.
- Place paper wrappers into muffin tins.
- You can just dump all the chocolate cake ingredients into the bowl at once and mix well either by hand or with an electric mixer.
- Divide the batter into the muffin tins and use a spoon to make a small well in the center of the batter.
- In another bowl mix the cream cheese, eggs, vanilla, butter and Swerve sweetener. Blend until smooth
- Divide the cheesecake batter between the cupcakes – leaving some chocolate batter showing.
- Sprinkle the tops of the cupcakes with the chopped chocolate.
- Bake at 350 degrees for 25 minutes or until the cheesecake is slightly firm, puffed up and turning a golden brown around the edges.
Nutritional Information – 1 cupcake is 6 g carbs.
Who doesn’t love chocolate and I was excited to find this low carb version of chocolate silk pie that I adjusted. I did go ahead and use a graham cracker crust. It is just so much simpler and still a nice low version of a yummy pie. We have tried several different recipes and some will not make this blog. This one however, is one that I will make again. Hope you give it a try too.
- graham cracker crust
- 6 ounces salted butter
- 1 1/4 cups Swerve Confectioners Sweetener
- 1/4 cup heavy cream
- 3 1/2 ounces unsweetend baking chocolate, melted
- 4 large pasteurized eggs
- 2 teaspoons vanilla
- 3/4 cup heavy cream
- 2 Tablespoons Swerve Confectioners Sweetener
- Bake your graham cracker crust according to the directions on the shell.
- Finely chop the unsweetened chocolate baking squares and place in a microwave safe bowl. Heat on high in 30 second intervals until almost melted.
- Put the butter and Swerve in a large mixing bowl and beat on medium speed for about 2 minutes. Scrape the bowl and add the melted chocolate and beat for 1 minute.
- Add 1/4 cup cream and vanilla and beat for 2 more minutes.
- Add the pasteurized eggs, 1 at a time. Beating a couple minutes between each egg. (Make sure to use PASTEURIZED EGGS since you will NOT cook this pie)
- Once all 3 eggs are added slowly, finish with a burst of high speed on the mixer for about 1 minute.
- Place the mixture into the graham cracker crust and put in the refrigerator to chill.
- Place 3/4 cup heavy cream and 2 Tablespoons of Swerve Confectioners Sweetener in a bowl. Whip on high till stiff.
- Spread whip cream over the filling mixture
- Top with unsweetened chocolate curls if desired.
Nutritional Information: 1/12 of the pie is 1 serving: 1 serving is 18 g Carbs
This year we spent part of our Spring Break in Key West. Of course while we were there we had to try Key Lime Pie. So when we got home I began to search for a key lime pie version that would also be carb friendly. These are wonderful and the individual servings make it so simple. I already had a bunch of 4 oz ball jars on hand, but if you do not you could divide the servings up into ramekins as well. Give these a try and taste the Keys!
Key Lime Pie Cheesecakes
- 3/4 cup graham cracker crumbs
- 1/2 teaspoon cinnamon
- 1 Tablespoon Swerve Sweetener, granular
- 4 Tablespoons unsalted butter, melted
Stabilized Whipped Cream:
- 1 teaspoon unflavored gelatin
- 4 teaspoons cold water
- 1 cup heavy whipping cream
- 2 Tablespoons Swerve Sweetener, powdered
- 12 ounces 1/2 fat cream cheese, softened
- 1/4 cup Swerve Sweetener, granular
- 1/2 teaspoon vanilla extract
- zest of 2 limes
- Juice from 4 key limes, or 8 limes
- 3 tablespoon of key lime juice, 6 tablespoons lime juice (key limes are much stronger in flavor)
- In a small bowl combine graham cracker crumbs, cinnamon, and sweetener
- Add melted butter and combine
- Divide evenly between eight 4 ounce ball jars and press down till firm.
Stabilized Whipped Cream:
- In a small pan, combine gelatin and cold water, let it stand until thick.
- Place over low heat, stirring constantly, until gelatin just melts.
- Remove from heat and cool. Do NOT allow it to set.
- Whip the cream and add the powdered sweetener as you go. Continue until thick.
- While slowly beating, gradually add in the gelatin mixture.
- Whip at high speed until stiff, set aside.
- In a medium bowl, blend all filling ingredients until well combined.
- Fold in whipping cream.
- Spoon filling over crust in each jar, dividing evenly
- Refrigerate at least 1 hour before serving.
- Serve with a spray of whipped cream and lime zest if you choose on top.
Nutritional Infomation: 1 Serving is 1 jar and only 10 g carbs.
Each spring I love strawberry desserts! This year Ellen’s T1D diagnosis was right at the start of strawberry season – so I quickly started looking for options for strawberries. This recipe was the first one I tried with all new ingredients and it turned out great – I was both excited and relieved. We made it a few times this summer and I know it will be one we pull out again next spring as we are ready for strawberry season again. Thank you Diabetic Good Baking for starting us out with a great start to a new world of desserts.
Strawberry Mouse Torte
- 1 cup almond flour
- 2 3/4 Tablespoons Cocoa powder
- 2 eggs
- 2 Tablespoons Swerve Sweetener – powdered
- 2 Tablespoons coconut oil (melted)
- 1 teaspoon baking soda
- 10.5 ounces of Strawberries
- 10.5 ounces whipping cream
- 1/3 cup Swerve Sweetener – powdered
- 2 Tablespoons gelatin dissolved in 1/4 cup hot water
- Juice from 1 lemon
- Preheat over to 350 degrees.
- Place all ingredients for the crust in a large bowl and mix together. Form a ball from dough and press evenly into a 23 cm spring-form pan and bake for about 15 minutes. Set aside to cool down for a bit.
- Dissolve gelatin in 1/4 cup hot water and stir well (there should not be any lumps). Set aside to cool
- Place strawberries, powdered Swerve, and lemon juice in a sauce pan. Blend with a hand blender and bring to a boil.
- Turn off the heat and add dissolved gelatin. Mix well and set aside to cool to room temperature.
- Whip the cream and add to the strawberry mixture. Combine well using a hand whisk.
- Pour the whole mixture on the cooled down base and refrigerate for at least 6 hours or until well set.
Nutrition: per serving (1/12 of cake) – 292 calories, 6.2 grams carbohydrates