Sun-Dried Tomato Marinara

This content originally appeared on ForGoodMeasure. Republished with permission.

Raw food followers believe heat kills food’s nutrients & natural enzymes. For those of us who like high temperatures, cooking changes a lot of things, most significantly … flavor. This sauce is no exception. A classic marinara with the combination of tomatoes, onion, garlic, and herbs, however, the addition of sun-dried tomatoes and lack of heat, elevate the intensity to something altogether unexpected.

Sun-Dried Tomato Marinara

This recipe works great as sauce for your homemade pizza, poured over zucchini linguini or as an accompaniment to your morning fried eggs.

  • 4 cups tomatoes (chopped)
  • 1 cup sun-dried tomatoes (drained if in oil)
  • 1 cup basil
  • ½ cup parsley (chopped)
  • ¼ cup red onion (chopped)
  • 2 tablespoons olive oil
  • 2 teaspoons garlic (minced)
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon chili flakes
  • 1 teaspoon maple syrup
  • 1 teaspoon oregano
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  1. Using the processor, combine tomatoes, sun-dried tomatoes, basil, parsley, onion, olive oil, garlic, vinegar, chili flakes, syrup, oregano, salt and pepper, until thick and creamy.

Naturally low-carb and gluten-free.

Net carbs: 6g

Sun-Dried Tomato Marinara Recipe

Source: diabetesdaily.com

Low-Carb Keto Italian Lemon Cream Cake

This content originally appeared on Sugar-Free Mom. Republished with permission.

Have you ever wondered what the difference is between an Italian Cream Cake and an Italian Lemon Cream Cake? I’m an Italian American born in the States and my father is from Sicily. He and I both, and my mother, an Italian American, have never heard of or tried an Italian Cream Cake. My Nonna, my father’s mother, born and raised in Italy all her life, never once made an Italian Cream Cake. How it got the name Italian in front of this cake, we shall never know.

The origin of an Italian Cream Cake seems to be from the Southern American states. It starts with a yellow cake mix, buttermilk and also includes pecans and coconut. As I said, my father, nonna, mother and I have never seen it when in Italy or have tried it so it wasn’t on my top foodie list to recreate a keto version. But this Italian Lemon Cream Cake I’m sharing today was my birthday cake a few months ago and it did not disappoint my Italian family!

An Italian Lemon Cream Cake has no resemblance to the Southern Italian cream cake, except for the fact you have a yellow cake as the base. When my parents would take us to Olive Garden, they discovered this Italian Lemon Cream Cake and then for every holiday or family party, would purchase one to enjoy together. The origin of this Italian Lemon Cream Cake is also not one found in Italy, but with a lemon mascarpone filling, lemon-flavored yellow cake and butter crumb topping, this is more Italian than any other version you’ll try.

Keto Nut-Free Italian Lemon Cream Cake

This Low-Carb Keto Italian Lemon Cream Cake is nut-free, gluten-free, and perfect for any celebration with your family and friends.

Cake

  • 1 cup coconut flour
  • 1/2 cup Swerve confectioners
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp glucomannan ( or xanthan gum)
  • 1/2 cup sour cream
  • 1/2 cup butter softened
  • 1/2 cup heavy cream
  • 1 tsp lemon extract
  • 1/2 tsp lemon liquid stevia
  • 6 large eggs

Filling

  • 8 ounces mascarpone cheese or cream cheese (softened)
  • 1/2 cup Swerve confectioners
  • 1/2 tsp lemon zest
  • 1 tbsp lemon juice
  • 1 cup heavy cream

Butter Crumb Topping

  • 1/2 cup coconut flour
  • 1 tsp lemon juice
  • 1/3 cup Swerve confectioners
  • 1/4 tsp vanilla liquid stevia
  • 1 stick butter cold (cut into pieces or 1/2 cup)

Cake

  1. Preheat oven to 350 degrees F. Grease two 9 inch springform pans and set aside.

  2. Whisk together coconut flour, Swerve, baking soda, powder, salt and glucomannan or xanthan gum. Set aside.
  3. To a stand mixer or use an electric hand mixer, add the sour cream, softened butter, heavy cream, lemon extract, and stevia and blend until combined. Add one egg at a time until combined. Pour in half the dry ingredients and blend until well combined. Add remaining dry ingredients until nicely incorporated.

  4. Pour cake batter evenly into each cake pan. Bake for 25 -30 minutes or until a toothpick in center comes out clean. Allow to cool 5 minutes then use a butter knife to loosen all around the edges of the cake. Allow to cool completely before removing the sides of the springform pan.

Filling

  1. Place all the ingredients, except the heavy cream, into a clean bowl or stand mixer and blend until smooth using the paddle attachment. Taste and adjust sweetener if needed. Pour in the heavy cream with the whisk attachment, whisk on medium-high until nice and smooth and thickened. Set aside in the refrigerator until the cake is cooked and cooled.

Butter Crumb Topping

  1. Place the dry ingredients into a food processor and process to combine. Add in cold butter. Pulse until crumbs form. Do not over process. Set aside.

Assemble

  1. Place one cake layer on your serving plate. Spread about 3/4 of the filling onto the cake, saving 1/4 of filling for the top layer. Place the second cake layer over the filling. Spread the remaining filling over the top. Carefully using your hands, sprinkle over the crumb topping over the top of the cake and sides, pushing lightly into the cake. Keep refrigerated until ready to serve.

Net carbs: 4g

Low-Carb Keto Italian Lemon Cream Cake Recipe

Source: diabetesdaily.com

Shaved Brussel Sprout Salad

This content originally appeared on ForGoodMeasure. Republished with permission.

I disliked Brussel sprouts as a child. Mind you, I loved cabbage to the point I begged my mother to make sauerkraut almost weekly. That said, I felt validated in my sprout-loathing as the edible buds topped the most-disliked vegetable list nearly every year. Nothing changed until I married my husband, who happened to adore the little cabbages. I experimented with roasting, glazing, but this recipe is my favorite. It shines for hours on a buffet, works layered in a sandwich, but I think it’s best paired with a savory roasted entree.

Shaved Brussel Sprout Salad

This naturally low-carb and gluten-free salad is a quick recipe for those craving for some greens to complement an entree.

  • 2 cups Brussel sprouts (shredded)
  • 1 teaspoon sea salt
  • 2 tablespoons stone-ground mustard
  • 2 tablespoons Meyer lemon juice
  • 2 tablespoons olive oil
  • 1 teaspoon garlic
  • ½ cup flat-leaf parsley (chopped)
  • ½ cup salted almonds (roasted, chopped)
  • 1 cup avocado (sliced)
  1. Wash and process brussel sprouts.
  2. Toss with sea salt and rest 15 minutes.
  3. Combine mustard, lemon juice, olive oil and garlic.
  4. Toss brussel sprouts and parsley in dressing, until well-covered.
  5. Top with almonds and avocado.

3g net carbs

Shaved Brussel Sprout Salad Recipe

Source: diabetesdaily.com

No-Bake Sugar-Free Low-Carb Peppermint Cheesecake Pie

This content originally appeared on Sugar-Free Mom. Republished with permission.

Peppermint Cheesecake

If you’re a lover of cheesecake, is there anything better than enjoying a creamy slice? Only one that is no-bake, sugar-free, gluten-free, low-carb and keto and tastes like Christmas in pie form!

This no-bake cheesecake pie takes very little time in the kitchen and is just in time for Christmas! Peppermint flavor throughout the cheesecake and well as the topping!

I love my Pecan Snowball cookies for the holidays and gift-giving of course, but we all know when it comes to Christmas parties, desserts like this pie are what people gravitate to. It’s festive and decorative with cracked candy canes on top and it screams the holidays to me.

Nut-Free Keto Crust

The great thing about this pie is that you can easily adapt it to how much or how little peppermint you’d like to use. And the same goes for the sweetness. Always add the small amount I recommend then taste and adjust. If you’re worried about it being too sweet, since I do have a well-known sweet tooth, reduce the amount I’ve suggested then taste again and adjust.

The crust is a nut-free option as my youngest has a tree nut allergy. Using almonds in place of the sunflowers I’ve used is a fine substitution.

No-Bake Sugar-Free Peppermint Cheesecake Pie

This incredibly easy sugar-free low-carb keto peppermint cheesecake pie is a no-bake sensation and will be your favorite dessert to make for the holidays with family and friends. This is also nut-free.

Crust

  • 2  cups sunflower seeds (or almond meal)
  • 1/3  cup unsweetened cocoa powder
  • 4 tbsp butter softened
  • 1/4 tsp salt
  • 1/4 cup Swerve sweetener

Filling

  • 16 ounces cream cheese room temp
  • 1 tsp peppermint liquid stevia
  • 1 tsp peppermint extract
  • 1/4 tsp salt
  • 1 cup heavy cream

Topping

  • 1/2 cup heavy cream
  • 1/2 tsp peppermint liquid stevia
  • 1/4 tsp peppermint extract

Optional Topping

  • 1/2 cup sugar-free candy canes crushed

Crust

  1. Prepare the no-bake crust by placing all ingredients into a food processor. Process until the mix is a fine crumb consistency.
  2. Taste the crust and add more sweetener, as needed. Spread into a 9-inch pie dish. Set aside.

Filling

  1. Place all filling ingredients, except heavy cream, into a stand mixer and blend on high until smooth. Taste and add more stevia as needed.
  2. Pour heavy cream into a new bowl and use an electric mixer to blend on high until all whipped in texture. Fold this whipped cream into the cream cheese filling. Spread this into the pie crust.

Topping

  1. Add all topping ingredients into stand mixer, except crushed candy canes, if using. Blend on high until whipped. Taste and adjust stevia, if needed.

  2. Spread this over the cheesecake filling. Top with crushed peppermints if desired. Refrigerate pie for 3-4 hours or overnight.

  1. Almond meal may be substituted for sunflower seeds in the crust, barring nut allergy issues.
  2. If fat is a concern, simply swap the regular cream cheese for a reduced-fat option.
  3. There are naturally occurring sugars in dairy products. While there are no added sugars in this recipe, the 1.1 grams of sugar per serving are from the dairy products used.

 

No-Bake Sugar-Free Low-Carb Peppermint Cheesecake Pie Recipe

Source: diabetesdaily.com

NRG Bites: the Perfect Sized Healthy Snack

Often times, I find myself standing in front of the pantry looking for something small and healthy that I could take on the go. As someone living with type 1 diabetes, “grabbing something” takes more thought then you’d like, as you want this snack to be kind to your blood sugars…and your waistline. Since NRG […]
Source: diabetesdaily.com

Recipe Roundup: Peanut Butter and Chocolate Combos

Peanut butter is a favorite spread for many reasons. It’s not only creamy, crunchy, and tasty, but it’s also rich in protein, unsaturated fat, and iron, among other nutrients. For many people with diabetes, they include peanut butter in their diet because it’s low glycemic — it doesn’t raise blood sugar abruptly.  Versatility is another […]
Source: diabetesdaily.com

Review: The Only Bean – A High-Protein, High-Fiber, Low-Carb Alternative to Pasta

I gave up pasta pretty early on in my diagnosis. I would say pasta and pizza were the two things I just figured weren’t worth the hassle. I find them both to be fattening, heavy, and not good for my weight or my blood sugars, so I stay away. Up to now, I have found […]
Source: diabetesdaily.com

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