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Old 10-30-2013, 10:14 AM   #151
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Originally Posted by Galveston Gal View Post
.....and then after you try them....you will of course share with us????

My pinterest low carb foods I need to try is growing. I need to go in an delete a few. I've been trying to find a donut/GF/LC for my DIL.
I will. I need to try it out this weekend as Thanksgiving is unbelievably just around the corner!

I think I have a recipe for GF/LC donuts on my Pinterest. I haven't tried them, though. Hold on, I'll go get it ... okay, here's a link to it: "All for One Chocolate Donuts". She uses pumpkin in the recipe, too, so I bet it's .
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Old 10-30-2013, 11:21 AM   #152
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I will have to get some pumpkin and give them a try....it's October...should be 'on sale' about everywhere
The mini-donut maker is the one I have....it has spots for 7 mini-donuts.
I have tried the Flax OMM in it...and it comes out quite tasty...about 9/10 little donuts.
THANK YOU ! ! !
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Old 10-30-2013, 12:11 PM   #153
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Now for an easy blender pecan pie! I did find one on a blog where her husband loved it (she'd made quite a few fails, apparently), and I've got it Pinterested. It looks fairly simple and I'm all about quick and few ingredients. Need to give both these a try before Thanksgiving.

A blender chocolate cream pie (sans coconut) would be nice!


Can you point me in the right direction for the blender pecan pie? I love the coconut one and would like to try this one too.

I also copied the donut recipe too.

Thanks!
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Old 10-31-2013, 11:24 AM   #154
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Can you point me in the right direction for the blender pecan pie? I love the coconut one and would like to try this one too.

I also copied the donut recipe too.

Thanks!
It's not a blender pecan pie, but it looks pretty good and simple. Gluten free, too! Here's the link: Low Carb Thanksgiving Pecan Pie.
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Old 11-04-2013, 11:20 AM   #155
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.....and then after you try them....you will of course share with us????
Okay, so I tried the Low Carb Pecan Pie. I overcooked it a little - got busy putting on makeup to go out. It came out more "cakey" and kind of crumbly. Her picture looks like it had a thin layer of the ooey gooey middle of a traditional pecan pie. Mine didn't. Taste wise, it's okay. DH liked it better than me. And I lurve pecan pie. I could take a regular carby pecan pie, hide in a closet, and eat it by myself I think. This one I look at and talk myself out of having a piece.

BUT, to be fair, like I said, I overcooked it. I was also making Cheesecake Muffins, to it's totally possible that the oven temp had an effect on the pie, I dunno.

I hope someone else decides to give it a go and see what their results are. I feel bad giving it a non-glowing report when I'm sure the fault lies with me.
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Old 11-04-2013, 12:06 PM   #156
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Okay, so I tried the Low Carb Pecan Pie. ...


.
Did you use the Swerve or did you sub Splenda?
I would have to 'hunt down' a Swerve source.

I have 2 pounds of pecan halves waiting to try this recipe.
Will be going to San Antonio to see the Grandkids this week end....thought I would try it out on them!!!!

I have been also toying with the idea of a Keto/pumpkin Pie I found....but that custard coconut pie keeps tingling my memeory as a favorite as well!!
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Old 11-04-2013, 12:10 PM   #157
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I just reread her directions:

" It’s best served warm, but we even ate it cold (but it does have a grainy texture when cold)."

Could that have been an explanation for the dry part you found?
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Old 11-05-2013, 10:14 AM   #158
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Originally Posted by Galveston Gal View Post
Did you use the Swerve or did you sub Splenda?
I would have to 'hunt down' a Swerve source.

I have 2 pounds of pecan halves waiting to try this recipe.
Will be going to San Antonio to see the Grandkids this week end....thought I would try it out on them!!!!

I have been also toying with the idea of a Keto/pumpkin Pie I found....but that custard coconut pie keeps tingling my memeory as a favorite as well!!
I've learned to barely use Splenda in anything baked anymore. I used Swerve and a little Xylitol. Been to SA many, many times. Love it there.

I still want to try the coconut cream pie. LC Pumpkin Pie is much easier to make than a LC pecan pie!

Quote:
Originally Posted by Galveston Gal View Post
I just reread her directions:

" It’s best served warm, but we even ate it cold (but it does have a grainy texture when cold)."

Could that have been an explanation for the dry part you found?
Mine is grainy and crumbly. It had cooled by the time we tried it, having gone out for the evening after it came out of the oven. Warming it in the micro (at a lower temp) doesn't seem to help the texture. It had to have been because I overcooked it. I probably should have taken it out of the oven 10 minutes or so earlier.
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Old 11-06-2013, 04:54 AM   #159
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I've never baked with artificial sweeteners and have hesitated to buy anything at the grocery store for fear of the strange aftertaste. We use Truvia in iced tea and the manufacturer does make a Truvia for baking but it also contains sugar which I understand is a no-no. What is Swerve and where do I find it?
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Old 11-06-2013, 08:06 AM   #160
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Mine is grainy and crumbly. It had cooled by the time we tried it, having gone out for the evening after it came out of the oven. Warming it in the micro (at a lower temp) doesn't seem to help the texture. It had to have been because I overcooked it. I probably should have taken it out of the oven 10 minutes or so earlier.

I'm guessing the graininess was caused by the Swerve recrystallizing, which wouldn't be helped by microwaving. Might be better to use a powdered sweetener instead.

I have used a tip I picked up from Lauren to use some honey to prevent the recrystalization of erythritol and it does work but I don't know what the exact ratio is, that's on my to do list when I have some free time. I know most people wouldn't want to use the honey though because of the added carbs but I use raw organic honey and in very small amounts plus it tastes great.

Last edited by PaminKY; 11-06-2013 at 08:08 AM..
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Old 11-06-2013, 08:50 AM   #161
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Originally Posted by PaminKY View Post
I have used a tip I picked up from Lauren to use some honey to prevent the recrystalization of erythritol and it does work but I don't know what the exact ratio is, that's on my to do list when I have some free time. I know most people wouldn't want to use the honey though because of the added carbs but I use raw organic honey and in very small amounts plus it tastes great.
I use glycerine in my hot fudge sauce and it has heled with graininess.
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Old 11-06-2013, 11:20 AM   #162
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I've never baked with artificial sweeteners and have hesitated to buy anything at the grocery store for fear of the strange aftertaste. We use Truvia in iced tea and the manufacturer does make a Truvia for baking but it also contains sugar which I understand is a no-no. What is Swerve and where do I find it?
I find Swerve at an HEB, but this is a Texas based chain. It might be at Randalls (Safeway), haven't looked yet. Splenda is okay to bake with, but it's best mixed with another sweetener, especially when used in a chocolate recipe. But, I'm leaning more toward Swerve and Erythritol. I like the Ideal brand of xylitol, but with our dogs, I'm afraid they'll pick up a stray crumb, so I'm going to quit using that. Or keep it for my coffee only and hope I don't spill it!

Quote:
Originally Posted by PaminKY View Post
I'm guessing the graininess was caused by the Swerve recrystallizing, which wouldn't be helped by microwaving. Might be better to use a powdered sweetener instead.

I have used a tip I picked up from Lauren to use some honey to prevent the recrystalization of erythritol and it does work but I don't know what the exact ratio is, that's on my to do list when I have some free time. I know most people wouldn't want to use the honey though because of the added carbs but I use raw organic honey and in very small amounts plus it tastes great.
The honey tip sounds interesting. I used what the recipe called for, which was Swerve. I'm really thinking it was the overcooking on my part.
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Old 11-06-2013, 11:33 AM   #163
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I use glycerine in my hot fudge sauce and it has heled with graininess.

Interesting! I never tried glycerine but I have plenty on hand, I do use it in homemade ice cream but I do know that it has a funky taste that you can detect if you use too much.

What proportions do you use, how much glycerine to how much erythritol?
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Old 11-06-2013, 03:11 PM   #164
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Interesting! I never tried glycerine but I have plenty on hand, I do use it in homemade ice cream but I do know that it has a funky taste that you can detect if you use too much.

What proportions do you use, how much glycerine to how much erythritol?

Hmm, well in the hot fudge sauce it is 4 sq. unsweetened chocolate and 1 cup HWC and then 1 Tbsp. glycerine and Swerve to taste. Previously, my sauce became very grainy and with the glycerine, it is not grainy at all. I hope that helps.
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Old 11-11-2013, 01:11 PM   #165
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Just made this and it is too good. Better take half to my son or I'll have portion issues. The coconut is still evident. Did I not blend it long enough? I don't see a "crust" but it doesn't matter. It's to die for!
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Old 11-12-2013, 12:33 PM   #166
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TBipp... I tried searching for this hot fudge version but couldn't find it. How do you prepare it?
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Old 11-20-2013, 08:36 PM   #167
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Thanks for sharing the recipe. I wanted to love this dessert but I just didn't care for the grainy texture at all it did make me crave flan. I may try a low carb flan next.
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Old 11-21-2013, 12:51 AM   #168
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Going to give this a try!
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Old 11-21-2013, 03:27 AM   #169
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TBipp... I tried searching for this hot fudge version but couldn't find it. How do you prepare it?
Just found it. thread #123
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Old 11-21-2013, 09:48 PM   #170
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Going to give this a try!


Will taste later
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Old 11-21-2013, 10:34 PM   #171
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Looks yummy!
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Old 11-21-2013, 11:10 PM   #172
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Looks yummy!
It wasn't as good as I had hoped, but might taste better cold, and it wasn't bad, just not amazing. 7/10 maybe?
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Old 11-24-2013, 02:18 PM   #173
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Yummy. Thx for sharing your find.
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Old 12-01-2013, 11:39 AM   #174
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I just put this in the oven. I forgot the baking powder or soda, whichever it was. But I wanted to make meringue for it, so I separated the four eggs and saved the whites for the meringue, then I added two whole eggs to the egg yolks for the pie. I replaced almost all the heavy cream with coconut milk and added just enough heavy cream to make two cups. I didn't have any coconut flavoring. :/

I'll have to report back on how it turned out.
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Old 12-05-2013, 03:56 AM   #175
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I just put this in the oven. I forgot the baking powder or soda, whichever it was. But I wanted to make meringue for it, so I separated the four eggs and saved the whites for the meringue, then I added two whole eggs to the egg yolks for the pie. I replaced almost all the heavy cream with coconut milk and added just enough heavy cream to make two cups. I didn't have any coconut flavoring. :/

I'll have to report back on how it turned out.
This was not quite what I was expecting. Maybe I didn't do something right -- like maybe I was supposed to blend the mix in the blender until it was completely smooth.
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Old 04-15-2014, 10:16 AM   #176
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Yes! We have a winner!

I believe this is one of the first recipes I grabbed when hubby and I were told we needed to go on a LCHF way of eating, about 3 months ago. It took me that long to make it, because every time I saw the recipe, it was around 3 in the afternoon,, and too late to make it for dessert that night, and I vowed to make it the next day. LOL You can see where that got me.
So yesterday I saw it again, but first thing in the morning, so I made it, and it went into the fridge at noon, and we ate it at 7:00 pm. Oh goodness! It was so very good!
Like some, I did find it more custardy than creamy, but that was ok for hubby and I both. He said he found it almost like rice pudding.
Unlike some, I didn't (and I don't normally) find the Splenda had an after taste.
The only things I changed, were the heavy cream (I only had 1 cup left), so I used half and half for the other cup, and then I used DaVinci's French Vanilla syrup for the vanilla extract. Fabulous!
I do believe, like some, I will have to make this for when company comes over, or I will find myself eating the whole thing by myself. It is very hard to not take more! Thank you to whoever came up with this recipe!
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