Well I had a massive failure this morning. I thought if I made some tweaks to the cinnamon roll recipe that it might hold together better. It was even worse than yesterday. It still tastes like cinnamon and sugar so I still ate it, but it was very crummy. I am giving up on that recipe especially since it isn't even designed for low carb. There are substitutions, but they just don't work. I admit defeat. I guess I can always make it if I really need a cinnamon fix. I may keep making adjustments, but I don't know if I can figure it out. The glaze was good though, so I will try to look at the positive and take that as a plus.
I just texted my dad about what dessert he wants tonight. He is also doing low carb. I was just going to make snickerdoodles, but I thought it would be fun for him to have options. I think after another cinnamon sugar failure I could use a win though. I was looking forward to whipping up a batch of snickerdoodles anyway. Now I already have the cinnamon sugar coating prepared. I'm trying out the recipe found here.
I just texted my dad about what dessert he wants tonight. He is also doing low carb. I was just going to make snickerdoodles, but I thought it would be fun for him to have options. I think after another cinnamon sugar failure I could use a win though. I was looking forward to whipping up a batch of snickerdoodles anyway. Now I already have the cinnamon sugar coating prepared. I'm trying out the recipe found here.
Snickerdoodles
Ingredients
You only need half a batch for a crust
Cookies:
Directions
For a crust
Nutrition
Serving size: 1 cookie (Total recipe makes 24 servings)
Protein 3.00g, Cals 141, Carbs 2.66g, Fiber 1.25g — NET CARBS: 1.41g
You only need half a batch for a crust
Cookies:
- ½ cup unsalted butter
- 2 eggs
- 2½ cups almond flour
- 1½ cups sweetener
- 1 teaspoon cream tartar
- ½ teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 pinch salt
- 3 tablespoons sweetener
- 1 tablespoon cinnamon
Directions
- Preheat oven to 350. Mix butter, sweetener for cookies and eggs in a large bowl. Combine remaining ingredients. Blend until dough like texture.
- Chill dough for 15 minutes in the fridge.
- Mix coating ingredients in small bowl. Shape chilled dough into rounded spoonfuls and roll into coating mixture.
- Bake 10 minutes or until set. Let cool on cooling rack.
For a crust
- Put in food processor and grind
- Add 1-2 Tbsp butter and shape into a pie pan
- Chill in the refrigerator for 30 minutes
- Bake in the oven at 350 for 10 minutes or until firm and dark.
Nutrition
Serving size: 1 cookie (Total recipe makes 24 servings)
Protein 3.00g, Cals 141, Carbs 2.66g, Fiber 1.25g — NET CARBS: 1.41g
I'm not really sure what I did wrong with the cookies, but they spread everywhere. The taste was also off. I decided I would crumble them up for a pie crust because they just weren't that great. I thought I had screwed up the recipe, but I followed it exactly so I'm not sure what the problem was. This will give me a chance to use up the rest of the pumpkin though. I will try to make them again, but I am really tired of cinnamon failures so I'm going to wait a while.
Update: I tried making the cookies again. I chilled them for longer. I baked them at 375. They looked good coming out of the oven, but they crumbled. I was using NOW Erythritol instead of swerve. I'm wondering if that is my problem. I'm also new to cooking with almond flour so maybe I shouldn't have upped the oven temperature. That was just one of the fixes I found for cookie spreading. I will try this recipe again, but in the meantime I'm going to be looking for a better one.
Update: I tried making the cookies again. I chilled them for longer. I baked them at 375. They looked good coming out of the oven, but they crumbled. I was using NOW Erythritol instead of swerve. I'm wondering if that is my problem. I'm also new to cooking with almond flour so maybe I shouldn't have upped the oven temperature. That was just one of the fixes I found for cookie spreading. I will try this recipe again, but in the meantime I'm going to be looking for a better one.
Pumpkin Cheesecake
Ingredients
Directions
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar substitute
- 1 15 oz. can pumpkin purée (I only had an 8 oz can and it worked great)
- 1 8 oz. block cream cheese, softened
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 prepared pie crust for this I used the snickerdoodle crust
Directions
- With a mixer, whip cream until to soft peaks. Add powdered sugar to incorporate.
- In a medium-size mixing bowl, beat the cream cheese and canned pumpkin with a hand mixer until there are no lumps. Add pumpkin pie spice, cinnamon and salt.
- With a large rubber spatula, carefully fold the whipped cream into the pumpkin cream cheese mixture, being careful not to deflate the cream. Once completely incorporated, pour mixture into the pie shell and refrigerate for 24 hours.
- Serve with whipped cream and a sprinkle of cinnamon.
The batter tasted great, but it is supposed to chill for 24 hours, so I'll be back to post pictures and review the taste tomorrow. Now on to dinner with my dad. I made this mashed cauliflower recipe and it is really good. Just about everything I've tried from the I Breathe...I'm Hungry... blog is terrific. She definitely knows what she's doing. Out of all the low carb blogs I really like hers and I also like the All Day I Dream About Food, but I have only tried some of her desserts. It is super creamy and cheesy rich. He also requested a carrot cake, so I whipped a couple of those up. I found out that I shouldn't whip the heavy cream first. I should just mix them all together. That makes the icing thicker and more spreadable. It is really runny otherwise.
Mashed Cauliflower
Ingredients
Directions
Nutrition
Serves Approximately 3 cups
Serving Size: 1 cup
Approximate nutrition info per cup: 282 calories, 22g fat, 6g net carbs, 12g protein
- 4 cups cauliflower florets
- 3 Tbsp heavy cream
- 2 Tbsp butter
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 4 slices of cooked bacon
- 1/3 cup shredded Smoked Gouda cheese
- salt and pepper to taste
Directions
- Place the cauliflower, heavy cream, butter, salt, pepper, and garlic powder in a microwave safe dish.
- Microwave on high for 18 - 20 minutes, or until soft.
- Transfer the cauliflower and liquid to a magic bullet or food processor.
- Add the bacon and Smoked Gouda.
- Blend until smooth and creamy. Season with additional salt and pepper as desired.
Nutrition
Serves Approximately 3 cups
Serving Size: 1 cup
Approximate nutrition info per cup: 282 calories, 22g fat, 6g net carbs, 12g protein