Reduced Sugar Carrot Cake

     Happy Easter everyone!  regardless of how you observe this holiday I hope you have a great day.  Fortunately I was able to sneak away to visit my family for the holiday weekend.  Mom and I were up late making goodies for the family to enjoy today!  Deserts are sometimes the hardest thing for us to avoid after going through bariatric surgery.  This recipe gives a nice option as an occasional treat as each serving only has about 4 grams of sugar.

Reduced Sugar Carrot Cake 

Servings: 8

Total cooking time: Aprox. 35 minutes

Ingredients:

• ¾ cup almond flour
• ¾ cup all purpose flour
• 1½ teaspoons baking powder
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ¼ teaspoon clove
• ½ cup sugar substitute baking blend
• ¾ cup egg substitute (equivalent of 3 large eggs)
• ½ cup plain greek yogurt
• 1 teaspoon vanilla
• ¼ cup butter, melted
• 1 cup freshly grated carrots, about 3 medium carrots

Frosting

• 4 ounces Neufchâtel, light cream cheese
• 1 cup heavy cream
• 1 tablespoon Jello Sugar Free Instant Vanilla Pudding powder
• ¼ cup finely chopped walnuts

Directions:

1. Preheat oven to 350 degrees. 
2. Spray an 8 inch round cake pan with vegetable cooking spray.
3. Blend the almond flour, flour, baking powder, salt, cinnamon, and clove in a medium bowl with a whisk and set aside.
   
4. Beat the Truvia, eggs, yogurt, vanilla and butter in a large bowl until creamy.  
   
5. Add the dry ingredients and mix until just blended. 
   
6. Fold in the carrots.
   
7. Pour into prepared pan and bake 30 to 35 minutes until toothpick inserted near center comes out clean.
   
8. Allow to cool for a bit and then remove from pan and allow to continue cooling.
9. Beat cream cheese until fluffy, add heavy cream and pudding powder and beat until smooth and creamy.
   
10. If not serving immediately place frosting in a container and chill until ready to serve.
    
11. When cake is completely cooled and ready to assemble, scrape frosting onto center of layer, spread to edges and level. Sprinkle with the walnuts. 

Nutritional Information:

Calories: 454

Fat: 29 grams

Carbs: 46 grams
Sugar: 4 grams

Protein: 12 grams

Calculated using MyFitnessPal

Low Carb Bacon Cheeseburger Casserole

     Im sorry followers Ive been slacking.  But I promise there are new goodies coming!  I was looking for a new dinner idea and came up with this recipe with some inspiration from some post I came across on Pinterest.  

Low Carb Bacon Cheeseburger Casserole

Servings: 8

Total cooking time: Aprox. 35 minutes

Ingredients:

• 2 Pounds Ground Beef
• 2 Large Garlic Cloves
• 1/2 Teaspoon Onion Powder
• 1 Package Pre-cooked Bacon Chopped
• 2 Cups Egg Substitute (Equivalent Of 8 Eggs)
• 1 (6 ounce) Can Tomato Paste
• 1 Tablespoon Yellow Mustard
• 1 Cup Heavy Cream
• 1/2 Teaspoon Salt
• 1/4 Teaspoon Ground Pepper
• 16 Ounces Grated Cheddar Cheese, Divided

Special Ingredient Note:

     When it comes to shredded cheeses I prefer to buy a block of cheese and grate/shred it myself.  Yes those pre-cut bags may be time savers but they also come with extra preservatives to make them last longer and part of this new life for me is about putting better things in my body.  Also if you compare the price per volume you'll be pleasantly surprised to learn its actually cheaper to buy the cheese as a block.

Directions:

1. Brown ground beef with garlic and onion powder.
   
2. Drain excess grease.  
3. Stir bacon pieces into cooked beef.
   
4. Spread beef on bottom of 9x13-inch casserole pan.
   
5. In medium bowl, whisk together egg substitute, tomato paste, mustard, heavy cream, salt, and pepper until well combined.
6. Stir 8 ounces grated cheese into egg mixture.
   
7. Pour egg mixture over beef and bacon.
   
8. Top with remaining 8 ounces of grated cheese.
   
9. Bake at 350°F for 30-35 minutes or until golden brown on top.
   
10. Allow to cool for a few minutes before cutting/serving.

Nutritional Information:

Calories: 541

Fat: 35 grams

Carbs: 09 grams

Protein: 49 grams

Calculated using MyFitnessPal