Categories
Dessert

Pumpkin Bar Cookies

Ingredients:

  • 3 cup almond flour
  • 3/4 cup Erythritol
  • 1 package sugar-free butterscotch pudding mix
  • 1 tsp baking powder
  • 1 tsp xanthan gum
  • 4 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup pumpkin puree
  • 1/3 cup melted butter
  • 1 tsp butter vanilla extract
  • 2 small eggs
  • 1/2 cup Bake Believe white chocolate chips
  • 1/3 cup pecans (Skip these to reduce carb count further)

Instructions:

Preheat oven to 350°F. Grease a 9×13 pan or line with parchment. In a mixing bowl, combine all dry ingredients. Heat butter in a small saucepan, stirring until it melts and starts to brown (but not burn). Remove butter from heat and mix with pumpkin puree. Mix butter/pumpkin mixture into dry ingredients. Add vanilla extract and eggs. Once combined, stir in pecans. Press cookie dough into prepared pan and bake for 25-30 minutes, until the edges are lightly golden and a toothpick inserted in the center comes out clean. Turn off oven. Sprinkle white chocolate chips over the top of the cookies, and let sit in warm oven until slightly melted. Remove cookies from oven, and if desired, drag a butter knife through the melted chocolate to make a squiggle pattern. Let cool and slice into 18 bars.

Nutrition Estimate*
Servings: 18
Amount per serving
Calories 103
Total Fat 9.4g
Net Carbohydrates 2.7g
Protein 1.7g
*Disclaimer: Nutrition is approximate.
Categories
Beverages

Pumpkin White Chocolate Cocoa

Ingredients:

  • 1 cup Silk coconut milk
  • 1 cup hot water
  • 1/2 cup cream
  • 1/2 cup pumpkin puree
  • 1/2 cup Bake Believe White Chocolate Chips
  • 2 tsp vanilla
  • 2 tsp pumpkin spice
  • 1/2 tsp nutmeg
  • 1/4 cup erythritol
  • 4 TBSP butter
  • Optional: xanthan gum

Instructions:

In a small saucepan on medium heat, heat up coconut milk, cream, pumpkin puree, and water. Add white chocolate chips, vanilla, spices, and butter. Stir constantly until butter and chocolate is melted and erythritol is dissolved. Serve with whipped cream and/or an additional sprinkle of nutmeg.

Nutrition Facts
Servings: 4
Amount per serving
Calories 237
Total Fat 23.8g
Total Carbohydrate 3.3g
Protein 1.1g
Disclaimer: Nutrition is approximate
Categories
Dessert

Pumpkin Truffles

Ingredients:

  • 1/4 cup pumpkin puree
  • 1 oz softened cream cheese
  • 1 TBSP sugar substitute
  • 1 TBSP sugar-free pumpkin spice creamer
  • 1 tsp pumpkin spice
  • 1 TBSP coconut flour
  • 10 tsp coconut oil
  • 10 tbsp sugar-free white chocolate chips (I use Bake Believe)

Instructions:

In a small microwave safe bowl, microwave 1 tbsp of white chocolate chips and 1 tsp of coconut oil for no more than 10 seconds. Remove and stir, chocolate should be smooth. Spoon mixture into molds, filling two or three molds only halfway full. Repeat melting and filling until all molds are halfway full of white chocolate. Freeze until set, about 10 minutes. In a mixer, beat together pumpkin, cream cheese, sweetener, creamer, and pumpkin spice until smooth. Add coconut flour and blend. Remove white chocolate from freezer. Place a small dollop of pumpkin filling (1/2-1 tsp) into the center of each white chocolate mold, careful that none of the filling touches the edges of the mold. As previously melt more white chocolate/coconut oil in small batches and fill the remainder of the molds. Freeze until completely firm, 30 minutes-1 hour. Carefully. remove from molds and serve.

Nutrition Facts
Servings: 10
Amount per serving
Calories 51
Total Fat 9.5g
Total Carbohydrate .9g
Protein 0.6g
Disclaimer: Nutrition is approximate.
Categories
Breakfast

Pumpkin Muffin Tops

Ingredients:

  • 1 cup flax meal
  • 1 cup almond flour
  • 1 cup sugar substitute
  • 4 tsp baking powder
  • 3 tsp cinnamon
  • 3 tsp pumpkin spice
  • 1 tsp nutmeg
  • 4 eggs
  • 1 cup pumpkin puree
  • 1/2 cup coconut oil
  • 1 tsp vanilla extract

Instructions:

Preheat oven to 350°F. Prepare a cookie sheet with parchment paper. Combine dry ingredients in mixing bowl. Mix in eggs, pumpkin puree, melted coconut oil, and vanilla extract. Mix until thoroughly combined. Spoon batter into piping bag and dispense onto cookie sheet in spiral shapes. Bake for 15-20 minutes. Check the muffin tops after 15 minutes by flipping one of them over with a metal spatula, they should be slightly browned on the bottom.

Disclaimer: Nutrition is approximate.