Pumpkin Delight

Pumpkin Delight By Briana Thomas - This yummy pumpkin dessert is low-carb and sugar-free; THM:S, Gluten/peanut free

INGREDIENTS

Crust
3 T butter, softened
½ cup pecans, pulsed in a food processor to course meal (measured *before* grinding)
½ cup ground golden flax
½ cup old-fashioned oats (use gluten free if necessary)
1 egg

Cream Cheese Layer
½ cup unsweetened almond milk
1 tsp. Knox gelatin (if using beef gelatin such as Great Lakes brand or THM Just Gelatin, add an extra ¼ tsp.)
¼ tsp. glucomannan
1 8-oz. pkg. ⅓-less fat cream cheese (full-fat would work as well), softened
1½ tsp. vanilla extract
4 doonks THM Pure Stevia Extract Powder (a doonk is 1/32 tsp.)

Pumpkin Pudding
½ cup unsweetened almond milk
1 tsp. Knox gelatin (if using beef gelatin such as Great Lakes brand or THM Just Gelatin, add an extra ¼ tsp.)
½ tsp. glucomannan
2 cups canned pumpkin puree
½ cup heavy whipping cream
1 tsp. Grandma's molasses
1 tsp. vanilla extract
⅛ tsp. THM Pure Stevia Extract Powder
3 packs of Truvia (about 2¼ tsp. spoonable Truvia, or the same amount of THM Gentle Sweet)
Scant ¼ tsp. salt
1½ tsp. cinnamon
¼ tsp. nutmeg
Rounded ¼ tsp. ground cloves

For topping
Sweetened whipping cream (sweetened with a low-glycemic sweetener such as any of the THM sweeteners, ground in a coffee grinder if granulated, or Truvia, also ground)
*or*
Fat-free Reddi-Whip
Chopped pecans


Image Credit : www.briana-thomas.com

Instructions

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