Swerve Brown Sugar Archives - LowCarbvana

Desserts, Snacks

Peach Cobbler

July 18, 2022 Irma Crepps

Who doesn’t love a sweet, juicy peach dripping down your chin each summer? Well, this sweet peach cobbler has been requested by my husband every summer. I’ve tweaked it over the years from his Granny’s original recipe, leaving out all the sugar. Thank you Granny for the original recipe. Enjoy this seasonal peachy fav!

Peach Cobbler

Approximately 14 Carbs per serving

Course Breakfast, Brunch, Dessert, Snack

Cuisine American

Keyword Carbolose Flour, Lemon, Peaches, Swerve Brown Sugar, Swerve Confectioners Sugar

Prep Time 25

Cook Time 25

Total Time 50

Servings 8

Equipment

9 x 13 Baking Dish
Medium mixing bowl
Large Saucepan With boiling water
Large mixing bowl With ice water
Small Saucepan
Rubber spatula
Whisk
Paring knife
Measuring spoons and cups

Ingredients

6 Yellow Ripe Peaches Slice in wedges
1 Tbsp Lemon Juice
¼ Cup Swerve Brown Sugar
1½ Tbsp Cornstarch
½ Cup Water
¼ Cup Swerve Powdered Confectioners Sugar
½ Cup Carbolose Flour
1 Tsp Baking Powder
2 Tbsp Butter Melted
1 Egg

Instructions

Gather all of your "tools for the trade" including all equipment and ingredients to save time. Preheat oven to 350 F.
Remove skin from peaches by placing them in a pot of boiled water for 2 minutes. Transfer peaches to an ice bath.
The skin will easily rub off. No peeling!
Add sliced peaches to 9 x 13 pan and stir in lemon juice.
In a small saucepan on medium heat, whisk Swerve brown sugar, cornstarch and water until the consistency is smooth . This will thicken.
Pour mixture over the top of the peaches. Spread with the back of a spoon.
Topping: In a medium mixing bowl, mix Swerve confectioners sugar, Carbolose, baking powder, butter, and egg.
Drop 8 spoonfuls of mixture on peaches. Bake 20-25 minutes until the top is golden.
Serve with low carb vanilla ice cream or whipped cream. Enjoy!

Breakfast, Dessert, Desserts, Snacks

Raspberry Crumble Bars

March 16, 2022January 21, 2024 Irma Crepps

I love how these healthy, chewy crumble bars satisfy afternoon cravings. They remind me of yummy packaged bars, but ohhhh so much better! So good and so quick to make. I say double the batch and freeze some for later cravings….

Raspberry Crumble Bars

Approximately 7 Carbohydrates per bar

Course Breakfast, Dessert, Snack

Cuisine American

Keyword Berries, Oatmeal

Prep Time 10

Cook Time 40

Total Time 50

Servings 16

Equipment

1 Medium mixing bowl
1 Small bowl microwaveable
Measuring spoons and cups
Rubber spatula
8 inch square pan
Parchment paper

Ingredients

½ Cup Butter melted
½ Cup Swerve brown sugar
1 Cup Carbalose flour can order online or use almond flour
½ Tsp Baking soda
1 Cup Oatmeal steel cut or old fashioned
½ Cup Raspberry jam seedless fruit-only
3 Tbsp Hemp Hearts optional but adds texture and protein

Instructions

Gather all of your "tools for the trade" including your ingredients to save time
Preheat oven to 350F. Cut parchment paper to overlap your 8 inch baking pan.
Using cooking spray or butter, coat the inside bottom and sides of your pan, including the top of the parchment paper for easy removal.
Mix all the ingredients together except the jam.
Press 2 cups of the mixture into the pan with the bottom of a measuring cup.
Melt the jam in the microwave for 20 seconds . Spread over mixture in pan.
Pour the remaining mixture on top of the jam pressing gently with the bottom of a measuring cup.
Bake 40-45 minutes or until slightly golden on top. Cool on a wired rack.
Cut into 16 squares and enjoy!!

Enjoy!

Desserts, Holiday Favorites

Pumpkin Bread with Cinnamon Cream Cheese Frosting

November 6, 2021April 4, 2022 Irma Crepps

I love anything pumpkin flavored. The question is, why don’t I enjoy this healthy orange squash throughout the year? It is so good! I hope you enjoy this comforting bread anytime of year.

Pumpkin Bread with Cinnamon Cream Cheese Frosting

Approximate Carbohydrates per serving: 17

Course Dessert, Holidays, Snack

Keyword Almond flour, Cream cheese, Pumpkin

Prep Time 15

Cook Time 1

Total Time 1 15

Servings 10

Equipment

Food processor or large bowl
Rubber spatula
Parchment paper
Bread pan
Measuring cups and spoons
Cooking spray or butter

Ingredients

2 Cups Almond flour I use super fine flour or pulse for 10 seconds in food processor
1 Tbsp Baking powder I know it seems like a lot, but it works well!
1 Tsp Baking soda
2 Tsp Cinnamon divided
½ Tsp Ground nutmeg
½ Tsp Ground cloves
1 Tsp Salt
¼ Cup Brown sugar Sweetener of Choice I use Swerve, plus 1 tsp for topping
2 Tsp Liquid Sweetener of Choice I use Liquid Vanilla Stevia
1 Tsp Pure vanilla
2 Large Eggs
1 Cup Canned pureed pumpkin
1 Tsp Pumpkin seeds for topping

Cream Cheese Frosting

8 Ounce Softened cream cheese
¼ Cup Powdered sweetener of choice I use Swerve
1 Tsp Pumpkin seeds I use slightly salted organic
1 Tsp Pure vanilla

Instructions

Gather all "tools for the trade" to save time. Set oven to 325F.
Line bread pan with parchment paper by overlapping the sides for easy removal of the bread. Use Cooking Spray or butter on top and under the paper as you fit it to the bottom of the pan.
Mix all dry ingredients in food processor.
Add liquid sweetener, vanilla, eggs and pumpkin.
Mix until you have a creamy consistency.
Pour mixture into the bread pan. Bake in the center of the oven for one hour. Check for doneness by inserting a toothpick in the center that should come out dry.
Let cool completely in pan before frosting.

Cream Cheese Frosting

In food processor or bowl, mix all the frosting ingredients until creamy. Lift cooled bread with parchment paper from pan to a flat surface to frost.

Toppings

Sprinkle with remaining tsp of cinnamon and brown sugar. Top with pumpkin seeds.
Slice and enjoy with your favorite hot tea or coffee!