October and cooler weather brings on that desire to bake!
This tasty bar recipe is perfect for breakfast or dessert.
(Here’s my version of pumpkin bars topped with a warm cinnamon butter cream sauce that I just threw together using cream, Stevia, and cinnamon.)
Low Carb Pumpkin Bars
2 cup blanched almond flour (I like Honeyville)
2 tsp. aluminum-free baking powder
2 tsp. cinnamon
1 tsp. sea salt
1 tsp. baking soda
4 large eggs
1 15 oz. can of real pumpkin
1 cup granular sweetener (for example, Swerve)
Preheat oven to 350º F. Grease 9×13 inch glass cake pan or spray with non-stick spray. I like to fill my Misto sprayer with coconut oil. In medium mixing bowl, sift together almond flour, baking powder, cinnamon,
salt and baking soda. Set aside.
In the bowl of your electric mixer, blend together eggs, pumpkin and sweetener until smooth. Add the dry ingredients to the wet and combine on low speed until smooth. Pour pumpkin bar batter into cake dish and smooth with spatula. Bake for 40-45 minutes or until toothpick inserted in middle comes out clean.
Completely cool on rack before cutting and serving. Top with your choice of real whipped cream or buttery cinnamon glaze.
Serves 15. Nutrition Information: 120 calories 9 g fat, 6 g carbs, 3 g fiber, 3 g net carbs, 5 g protein (without the toppings)
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Posted in Breads, Breakfast, Cakes, Desserts, Paleo, Party Treats, Recipes
Tagged autumn, Breakfast, fall, family size, grain free, low carb, October, pumpkin, pumpkin bread, pumpkin cake, sugar free
This is one recipe I made for my family recently.
Talk about yummy and very filling.
CRISPY PORK CARNITAS
4-5 lbs. pork butt, fat left intact
½ cup water
1 tsp garlic
1 teaspoon ground cumin
1 teaspoon chili powder
2 teaspoons seasoned salt
1 small can of green chiles
1/4 cup sliced peppercini peppers
Items needed to assemble the tacos: corn tortillas, cheese, shredded lettuce, sliced avocado and creamy taco sauce.
I cooked my pork butt in the crockpot for 6 hours on low along with the water, chiles, peppercinis, and seasonings.
After it was done, I shredded the pork with 2 forks and assembled the tacos.
FOR THE CREAMY TACO SAUCE:
I mixed mayo along with some of the seasonings and thinned it with some of the peppercini sauce. I didn’t measure anything, just mixed it to my taste. That’s how I roll. 🙂
(No corn tortillas for me, but my family loved them. I ate mine as a salad.)
Disclaimer: The links contained in this post are Affiliate Links. If you purchase through the links provided, I will receive a small compensation at no extra cost to you. Thanks for your support!
Posted in Crock Pot / Slow Cooker, Low Carb Recipes, Main Dishes, Paleo
Tagged avocado, carnitas, crockpot, healthy, low carb, pork, slow cooker, tacos, wheat free
Sausage and Sweet Potato Hash
1/2 of a small sweet potato, cut into small pieces
1 large sausage patty (from the freezer section)
2 tablespoons diced onion
salt, pepper, garlic salt or garlic powder
1 tablespoon bacon grease (or coconut oil)
Saute all together in a small skillet until potatoes are tender
and sausage is heated through. Serves 1.