Category Archives: Desserts

Gingerbread Bliss

We are truly into the holiday season now and part of that season are the wonderful scents associated with the winter and cooking. Pine scents from the trees or scented candles, peppermint, cinnamon, clove and of course, ginger… specifically gingerbread. I haven’t enjoyed gingerbread in several years now and I was determined this year to make some while trying to keep it in the low carb column. Honestly, I’ve worked too hard for the past four years to get the weight off and I have no intention of letting the holidays un-do any of that effort. Besides, with the products available for baking and making sweets, there’s no reason you can’t have your gingerbread and not the carbs or calories.

This recipe is based on one from by Charles. All adjustments to make it low carb are mine and I can say it is very, very good. PK raved about it as well, so I think it is a great substitute for the original gingerbread. But if you are one of the lucky folk who have a metabolism that burns everything, you can find the original recipe here and make the full-bodied version.

For the rest of us, here’s the adapted recipe and also a recipe for a Simple Hard Sauce. Do let me know if you try it and how you like it. As usual, I use CarbQuick, which is the lowest carb flour mix I can find, but you can use any low carb flour as the main flour except coconut flour. Too much of it doesn’t make the best option and it requires at least 4 to 6 eggs to get a good rise. Bob’s Red Mill has a low carb baking mix that you can find in many stores that have a health food section and sometimes at Big Lots.

Old Fashioned Gingerbread


1/4 cup White Sugar Substitute
1/4 cup Brown Sugar Substitute
1/2 cup Butter, unsalted
1 Egg
1 Egg White
1 cup Sugar-free Maple Pancake Syrup
2 cups Carbquick or other low carb flour (almond flour will also work)
1/4 cup Coconut Flour or other low carb flour
2 tablespoons Vanilla Whey Protein Powder (optional)
1 1/2 teaspoons Baking Soda
1 1/2 teaspoon ground Cinnamon
1 1/2 teaspoon ground Ginger
1/2 teaspoon ground Cloves
1/2 teaspoon Salt
1 cup hot Water

Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square pan or spray with cooking spray. .

In a large bowl, use a mixer to cream together the sugars and butter. Beat in the egg and egg white and mix in the syrup. Beat until smooth.

In a smaller bowl, sift together the flours, protein powder, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture in about three batches, mixing in before adding the next. Mix in the hot water until well blended. Pour into the prepared pan.

Bake 45 to 50 minutes or until a knife or toothpick inserted in the center comes out clean. Allow to cool in pan before serving. Cut into squares and serve with a dollop of whipped cream or with a hard sauce to add a little more spice.  Makes 16 2″x2″ servings.

Gingerbread nutrition per serving:
Calories: 99.6 Fat: 8.5 g Net Carbs: 1.4 g Protein: 3.4 g

Simple Hard Sauce

Makes two servings (increase as needed)

1 tablespoon Butter
1/4 teaspoon ground Ginger
1/4 teaspoon Cinnamon
1 tablespoon Sugar Substitute
1 tablespoon Rum or Bourbon

In a small sauce pan, melt the butter and sugar, stir in the spices, and stir until it is warmed up. Add the rum or bourbon, stirring in and letting it heat up a little.

With a fork or a toothpick, poke several holes in the top of the gingerbread servings, then slowly pour or spoon 1/2 of the syrup over each slice, allowing the syrup to soak into the bread.

Serve immediately.

Note: If you have a Gingerbread Sugar-free Syrup, you can use one ounce of that in place of half the sugar substitute, but I would still use the spices.

Nutrition Info per serving:
Calories: 68.5   Fat: 5.8 g   Net Carbs: 0.2 g   Protein: 0.1 g

Originally POSTED BY RENE AVERETT AT 12/12/2013 12:58 PM

Pistachio Cream Cheese Pudding Dish is a Delight

I was recently reminded of a wonderful dessert that Toni Kelly, PK’s mom, used to make using a cookie base, a layer of cream cheese and a layer of chocolate pudding covered with whipped cream.  PK and I used to make it with several different puddings, including pistachio, which is the recipe that recently made its way through Facebook.  Recalling the absolutely heavenly taste of this dessert, I decided to convert it to a low carb version. The taste is still heavenly although the portions are a little smaller, but it’s a wonderful treat.

This can also be made into little tarts by making them in flexible silicone molds and I’ve included the instructions for those as well.  The 1/2 cup servings help control the portions and you’re not as tempted to sneak another spoonful as you would be from a whole pan of it.

Mom Kelly’s Pistachio Cream Cheese Delight

For the Pie crust:
3 tablespoons Butter, softened
1/3 cup Carbquick or Almond Flour
1/3 cup chopped Pecans
3 tablespoons Granulated Sugar Substitute

For the Cream Cheese layer:
1/3 cup Powdered Sugar Substitute
4 oz Cream Cheese
1/2 cup Cool Whip or Whipped Cream

For the pudding layer:
1 regular sized pkg Sugar Free Instant Pistachio Pudding mix
1 1/2 cups cold Unsweetened Almond Milk or Unsweetened Coconut Milk or
6 oz. Heavy Cream and 6 oz. cold Water

1/2 cup Cool Whip or Whipped Cream
1/4 cup chopped Pistachios

Spray an 8×8 pan with cooking spray.  Preheat your oven to 350 degress (F).

In a small bowl, mix butter, flour, sugar substitute and nuts together to make a crumbly dough; press into 8×8 inch pan.

Bake for 15 to 20 min.  Set aside to cool.

In another bowl, mix powdered sugar substitute*, cream cheese and cool whip and spread on cooled crust.

Using a whisk or an electric mixer. beat pudding mix and cold milk until thick.   Cover the pudding with plastic and place in the refrigerator and let set for 5 to 10 minutes until it thickens.  Spread on cream cheese layer and top with a layer of cool whip and chopped nuts.  Refrigerate for two to three hours before serving.

* If you can’t find powdered sugar substitute, you can make it by putting granulated sugar substitute, like Splenda or Ideal Sugar Substitute, into a food processor and pulsing until it turns into a fine powder.  Failing that, just use the granulated sugar and mix it in well.

To make as individual tarts:

Mix the crust as above. Prepare 12 tart pans (silicone ones are easier to peel the dessert out) and lightly spray with a cooking spray.

Put 1 tablespoon of crust mix into each tart pan and press it down to cover the bottom. Put all the molds on a baking sheet and bake for about 15 minutes. Let cool completely.

Molds filled with baked cookie crust and cream cheese mix.

Mix the cream cheese as above, then put about 1 1/2 teaspoons of mixture into each mold. Spread with the back of the spoon. If it doesn’t spread easily or sticks to the spoon, wet the back of the teaspoon and do about three before wetting it again.

Mix the pudding as above and let set until partially firm. Spoon 2 tablespoons of pudding into each mold. Put pan in the refrigerator to cool and set up more.

Once they are set pretty firmly, put the tarts, still in the molds, into the freezer for 45 minutes to an hour to get mostly solid.  Remove from the mold (silicone ones will peel back) and wrap in plastic wrap.

About 30 minutes before serving, remove the tart from the plastic wrap and set on serving plate to thaw.  Spread Cool Whip or whipped cream on top of each tart and sprinkle nuts on top.

Frozen tarts will keep for several days.

Makes 12 servings
Nutrition Info per serving
Calories: 129.4 Fat: 11.4 g Net Carbs: 4.5 g Protein: 2.1 g