Low Carb No Bake Blender Pumpkin Cheesecake

Ingredients: 

• 1/8 tsp ground ginger
• 1/8 tsp nutmeg (double this if you prefer a heavy nutmeg flavor in your pumpkin items)
• 1&1/2 tsp cinnamon
• 15 oz can of pumpkin or puréed pumpkin (not pie filling) 7 net carbs 4 natural sugar 0 added sugars 
• 1/8 cup sour cream 1 carb 1 sugar 
• 8 ounces cream cheese SOFTENED 16 carbs 8 natural sugars 0 added sugar
• 1 - 1ounce package sugar free jello cheesecake pudding mix
• 1 cup heavy cream
• 1/2 cup of swerve confectionery artificial sugar
• 1 tsp vanilla extract (not vanilla flavor)
• 1 diamond brand pecan pie ready made crust 72 carbs 48 natural sugar 24 added sugar
• I can of rediwhip 

8 servings - 12 net carbs per slice (check your labels. Sugars and carbs may vary slightly depending on the brands used. 

Realize you have a ton of left over odd cans and things that could make a cool desert with the new Swerve brand artificial confectionery sugar substitute you discovered at the store. You shop cheap and found these weird pecan pie crusts for 66 cents. You’ve got some canned Pumpkin leftover from thanksgiving last year. Cream cheese is a staple in your household. Then find no pumpkin spice in your spice rack. And no allspice!!  Think a second…hmm, the ginger, nutmeg, cinnamon, and puréed pumpkin will have to carry the pumpkin flavor. Realize heavy cream has less carbs and more healthy fats than milk. Decide you want a definite smooth texture and need to offset the sweet…ah, the rest of the sour cream from taco night is perfect! Bring all Cream cheese to room temperature. Forget you’ve done this for about 12 hours. Realize and exclaim, “Oh! Crap!”, then run into the kitchen to see if the cream cheese is still useable. Happily discover it is indeed viable and then proceed to add all ingredients except the pie crust and rediwhip. There is probably an easier way to do this but I’m lazy so, next Blend on high until well blended. Pour into ready made pecan pie crust. Freeze 12 hours. Remove from freezer 1 hour before serving. Add rediwhip as decoration or by the slice. 8 slices yields a 3 ounce 12 net carb serving. 

Sugar Free/Low carb Baked Chocolate Cheesecake

Sugar Free Baked chocolate cheesecake 

16 oz cream cheese 

48 packets or 1 cup of Splenda 

4 TBLS Hershey cocoa powder

1 TBLS heavy cream

1 tsp vanilla extract

2 eggs 

Preheat oven to 325 and grease 8” spring form pan. 

Combine cream cheese, eggs, heavy cream and vanilla extract. Use hand mixer. Blend until smooth. 

Combine Splenda, cocoa

Blend in Splenda and cocoa mix slowly until blended smooth. 

Bake 30 minutes or until center has just turned from liquid to baked. 

Top with nothing, sugar free chocolate syrup, sugar free fruit jam of choice, or both. Cut in 8 slices. 4 carbs per slice. 

Low sugar/ Low Carb Cherry Cordial Cream Cheese Mousse

Low Sugar/ Low carb Cherry Cordial Cream Cheese Mousse

I invent with what I have around the house in my cabinets. My hope is that some of you have some of these common items to make quality desserts low in sugar at home  

Recipe:

In 1 bowl combine ingredients below and mix with blender until smooth. Set aside

2 cups heavy cream

1 regular box cream cheese completely softened

3 tsp vanilla extract 

In a 2nd small bowl combine;

8 Tablespoons Hersheys cocoa powder

11 Tablespoons or 33 packets of Splenda (not granulated baking Splenda  

2 pinches of salt

4 tablespoons of full sugar cherry starburst jello. 

Add blended dry ingredients to first bowl. Fold in. Then mix on lowest speed until it begins to thicken. 

Set in fridge overnight. Spoon into desert dishes and top with whipped cream, cocoa powder, a cherry. Top with one all or none to please all the palates in your household. For a more bittersweet cocoa aftertaste definitely dust the mouse it self with cocoa powder before adding whipped cream, or even plain!

Yields 6 - 1/2 cup servings.

10 total carbs. 

   4g natural dairy sugars (from the cream cheese) 

   6g added sugars (from the jello) Dark chocolate cherry cheesecake mouse! Matt and I both really like this one!