Stevia Archives - LowCarbvana

Breads, Breakfast, Dessert, Lunch, Snacks

Moist Blueberry Muffins

July 20, 2023 Irma Crepps

You will love the texture of this muffin! Honestly, my friends say it tastes better than a high-carb muffin.

Moist Blueberry Muffins

15 Carbohydrates per muffin

Course Bread, Breakfast, Brunch, Snack

Cuisine American

Keyword Allulose, Blueberries, Cinnamon, Eggs, Oatmeal, Unsweetened Almond Milk

Prep Time 20

Cook Time 15

Total Time 35

Servings 12

Equipment

Muffin Pan Line with Paper Cups
Medium bowl
Rubber spatula
Measuring cups and spoons
Ice Cream Scoop

Ingredients

¾ Cup Flour I like Flourish All Purpose Flour (High in Fiber, Lower in Carbs than White)
1 Cup Oatmeal Old Fashioned
⅓ Cup Allulose Can Substitute with Stevia or your favorite sweetener
1 Tbsp Baking Powder Sounds like a lot, but trust me, it works!
½ Tsp Salt
1 ½ Tsp Cinnamon (divided)
1 Cup Unsweetened Almond Milk
¼ Cup Vegetable Oil Can Substitute with Canola Oil or your favorite light colored oil
2 Eggs Whisk
1 Cup Fresh Blueberries
1 Tsp Stevia

Instructions

Preheat oven to 425F. Gather all your tools (equipment & ingredients) to save you lots of time.
Mix first 5 dry ingredients in a medium bowl with 1 tsp cinnamon.
Make a well in the middle of mixture and stir in milk, oil, and eggs. Mix well.
Fold blueberries into batter.
Drop batter into 12 lined muffin cups with your ice cream scooper.
Mix remaining ½ tsp cinnamon with stevia and sprinkle on top of muffins.
Bake in center of your oven around 15 to 20 minutes until golden. Check for doneness by inserting a toothpick in the center.
Serve with fresh blueberries, butter, or all-fruit jam. MMMMMy muffin goodness!

Chocolate Desserts, Desserts, Snacks, Uncategorized

Rich Dark Chocolate Brownies

May 25, 2023 Irma Crepps

These decadent super moist brownies will knock your chocolate socks off! My husband and I have perfected this recipe over many years. It’s his favorite chairlift snack between runs. They a sure to satisfy any chocolate craving!

Rich Dark Chocolate Brownies

6 Carbohydrates

Course Dessert, Snack

Cuisine American

Keyword Almond flour, Butter, Chocolate Whey, Cocoa, Lilly's Chocolate Chips, Unsweetened Almond Milk, Walnuts

Prep Time 15

Cook Time 30

Total Time 45

Servings 9

Equipment

9x9 Baking Pan Line with Parchment Paper and Cooking Spray for easy removal from pan.
Medium mixing bowl
Measuring cups and spoons
Rubber Spatula & Whisk
Toothpick

Ingredients

1 Cup Almond Flour
½ Cup Dark Cocoa
¾ Cup Chocolate Whey Or your fav Chocolate Protein Powder
1 ¼ Cup Stevia Or your fav Sweetener
1 Tsp Baking Soda
½ Tsp Ground Coffee Bumps up the Chocolate Flavor!
½ Tsp Ground Cinnamon Another Chocolate Bumper!
½ Cup Melted Butter
½ Cup Vegetable Oil Or Canola or Avocado Oil
1 Cup Unsweetened Almond Milk
3 Large Eggs Whisk
¼ Cup No-Sugar Chocolate Chips I Like Lilly's Brand
¼ Cup Chopped Walnuts Option to add your choice of nuts or none

Instructions

Gather all your ingredients and tools for the trade to save you time. Set oven to 350F.
In a medium bowl whisk dry ingredients (first 7) until smooth.
Make a well in the middle of the mixture. Stir in butter, oil, milk, eggs, and chocolate chips.
Pour into a baking pan using a rubber spatula...no carb left behind!
Option to top batter with your favorite nut.
Bake around 25 minutes and check for doneness by inserting a toothpick in the center. If it comes out dry, they are done!
Let cool completely before slicing. If you can wait...
Enjoy with coffee, tea and a friend!

Desserts, Holiday Favorites

Pumpkin Mousse

December 27, 2022 Irma Crepps

Do you have just one more can of pureed pumpkin hiding in your pantry after the holidays? Hmmm… how about a quick and easy dessert that tastes like a creamy pumpkin pie? Yes please!! This one is so yummy and healthy for your family or for an elegant dinner party. It is so easy to make ahead. You will love all the options. Enjoy!

Pumpkin Mousse

Approximately 6 carbohydrates per serving

Course Appetizer, Dessert, Holidays

Cuisine American

Keyword Pumpkin, Ricotta cheese, Stevia

Prep Time 45

Total Time 45

Servings 6

Equipment

1 Spatula, Tongs, Whisk
Food processor or Med Bowl
Measuring Cups & Spoons
Tablespoon
Paring knife

Ingredients

1 Cup Canned Pumpkin Puree
6 Small Pumpkins If unavailable, use Ramekins or Phyllo Shells
1 Cup Ricotta Cheese
1 Tsp Cinnamon
½ Tsp Nutmeg
1 Tsp Liquid Stevia
½ Cup Dry Stevia Or Powdered Swerve
Whipped Cream, Pumpkin Seeds or Italian Waffle Cookies Optional Garnishes

Instructions

Gather all ingredients & equipment to save time!
If small pumpkins are unavailable, use small or large ramekins, or Phyllo Shells.
With paring knife, pierce the skin of pumpkins and microwave about 10 minutes or until you can easily insert a knife into the center. Skip this step if not using small pumpkins. Let cool.
Mix pumpkin puree, ricotta, cinnamon, nutmeg, and both sweeteners into food processor or medium bowl. Mix or whisk until creamy. Add more liquid sweetener to taste if needed.
Scoop seeds out of the small pumpkins.
Add pureed pumpkin mixture to each hollowed out pumpkin or fill Phyllo Shells or ramekins. Many choices!
Italian Waffle Cookies (Vanilla or Chocolate) add a nice crunch. More choices!
Top with whipped cream and sprinkle cinnamon or pumpkin seeds.
Enjoy with your favorite tea or coffee.