These melt-in-your-mouth crackers are a healthy alternative for sour cream and onion potato chips. These amazingly simple crackers are tasty and crunchy — perfect as such, or with various toppings.
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Moist Low-Carb Pumpkin Bars
Pumpkin, pumpkin, pumpkin… Sure it’s fall. Soft, moist pumpkin bars, literally naturally gluten-free, sugar-free and low-carb. Frosted and decorated for Halloween or just a quick grab-and-go snack. You choose.
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Low-Carb Cinnamon Bundt Cake (Dairy-Free)
Here is another comforting recipe for chilly and windy days of fall. This fluffy cake is bursting with intense, warm cinnamon flavor — perfect for fall and winter. Have a piece, or two, of this yummy low-carb delicacy for dessert, or with a cup of afternoon coffee or tea to give you some extra strength and energy. In the evening moments you can chill out and enjoy the cake with moderately sweet white wine, if that belongs to your lifestyle. Smooth-flavored rooibos tea suits also well, and it is practically without carbs.
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Easy Low-Carb Pumpkin Custard
Fall is full of intensive smells and colors. Pumpkins glow bright orange, yellow, green and other fancy colors. Cinnamon, cloves, nutmeg… The kitchen is fragrant with the scent of delicious spices when it’s fall.
This easy low-carb pumpkin custard is a cinch to make. No preheating and cooling before baking. Just whip everything together, pour into ramekins and bake. The custard has velvety texture and smooth taste with luscious pumpkin and intensive spices, which is just what you need when it’s getting chilling outside and you want something rich to feel comfortable and satisfied.
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Sautéed Apple Slices with Whipped Cream
This week’s recipe is extremely simple and quick dessert, perfect for fall time. I have been suffering from a weird flu virus, which has left terrible pain in my cervical spine. Therefore I didn’t manage to develop anything fancy, but I’m sure this dessert will satisfy your need for a quick and delicious fall time dessert. It’s a great treat for coffee time, too.
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Low-Carb Marshmallow Fluff Frosting
Marshmallow fluff is not the easiest thing to convert into low-carb. Commercial sugar-laden versions have high-fructose corn syrup as main ingredient — which is really bad, bad, bad. And sticky. With low-carb ingredients you cannot get that sticky result, at least not easily. But since I’m not in favor of stickiness, I created this yummy airy, fluffy frosting as healthier low-carb alternative to fill and frost your baked goods.
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Panna Cotta with Blackcurrant Sauce
Panna cotta is a popular Italian dessert and means cooked cream. Many panna cotta recipes contain for example milk or half and half in addition to cream. This recipe, however, has only the real stuff: heavy cream. When real vanilla is added to season the gentle creaminess and tangy blackcurrant sauce covers the rich smoothness, you can just forget all the bad things in this world when indulging yourself with this divine dessert.
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Festive Strawberry Melon Cups Low-Carb Style (Dairy-Free, Vegan)
Before the summer is totally over I want to publish a lush but simple dessert. Festive combination of strawberries, watermelon and sparkling wine will finish any late summer dinner with style. Hint of vanilla stevia rounds the flavors and adds a smooth finishing touch.
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Lemon Parsley Chicken (Dairy-Free)
Lately I’ve preferred to bake a whole chicken rather than chicken filets. Filets are practically free of tasty fat and all other good things which the whole chicken has. What I like most is the crispy, fatty and tasty skin… Yes, I love to eat it but I also know many people who simply throw it away.
This dish is a hearty combination of few simple but appetizing — and healthy — ingredients. A few carefully thought elements create a tasty combination of flavors which are tied together with rich extra virgin olive oil.
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Vanilla Toffee Butter Cookies (Egg-Free)
“The best low-carb cookies I’ve tasted so far”, my husband commented, which was quite a compliment considering that he is a hard-to-please-with-low-carb-stuff guy with a major sweet tooth, and I’ve baked dozens and dozens of different types of low-carb cookies during my lifetime.
Through trial and error and a good deal of curiosity in between, I achieved to create a cookie recipe with which I’m really satisfied. Crispy, crunchy, buttery, vanilla, toffee. Need I say more? Oh yes, and to my egg-intolerant friends out there, did I mention that these cookies are egg-free? Oh yes, they are!
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