Italian Orange Almond Cake  made with whole oranges and olive oil is everything it promises. Depth and soul, sweetness and fragrance.

Made with whole oranges, this cake spans many cultures, including middle eastern, which is where I first came in contact with one of my most memorable bites of the year. A cake like this was served at a favorite new modern middle eastern restaurant in Nashville, Lyra.

I ate the cake even when I didn’t need dessert, savoring each moist, citrusy bite. They told me it was made with whole oranges and I knew I was going to make it.

Baking Process and Nutrition for Orange Olive Oil Cake

I used navel oranges, extra virgin olive oil, eggs, almond flour and Swerve as my sweetener, making this sugar free and naturally gluten free.

You can either use a light glaze or a heavier glaze like below.

There are many versions of this cake, some with almond flour (as Lyra makes) and some with regular flour. This is an almond flour version using olive oil and whole oranges.

If you use cara cara oranges, you’ll get an even deeper orange color as the picture below, but I don’t recommend blood oranges unless you really up the sweetener as they can be bitter.

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The Sicilians have been making orange cake forever and I remember eating something very similar in Tuscany. While I might love looking at layer cakes slathered with frosting, single- layer cakes with a smattering of glaze call my name much more.

Orange Olive Oil Cake Tested Six Times

This year I made this I had a word of the year. Diligence. This cake has proven that to be true because in trying to get this right, I made it six times in two weeks   It’s moist, but not too moist and all you taste is orange.

How to Test the Batter and Adjust Sweetener

Now that I have a home bakery and have baked over 1500 small cakes, I am certain of the amount of sweetener, which is one cup per one layer of cake or 12 small cakes.

The best way to test the batter is to microwave a tablespoon of cake for 30 to 60 seconds. This will help you make adjustments for flavor.

Glaze for Olive Oil Orange Cake

The glaze is super easy to make. I used Swerve Confectioner’s Sugar (powdered erythritol). You have to decide how thick you want a glaze. I like it thick sometimes, thinner other times. Start with 2 tablespoons of orange juice and add sweetener  (up to a cup) until you get the viscosity desired. I reserve some of that pulverized orange to add in to the glaze. Then immediately apply the zest. I suggest waiting until the cake is completely cool first, or the glaze will run.

NEW: Orange Butter Glaze Option

This orange cake is very popular in my keto home bakery and has gone through even more improvements (after baking almost 1500 small cakes). You can look at the notes in the recipe to see what those changes are. Most recently, I’ve been adding a butter glaze using some of the pulverized orange mixture with butter and some of the Swerve Confectioner’s sweetener. It’s less sweet than the glaze mentioned above.

This has been met with rave reviews, making the orange cake the favorite in the bakery!

Baking with Olive Oil

I love baking with olive oil. It’s a healthy oil, and rises higher than a butter cake. You can use half olive oil and half avocado oil, which is what I do for the bakery.

Sweeteners for Sugar Free Olive Oil Orange Cake

I use two different sweeteners, Swerve granulated, Swerve Confectioner’s Sugar. You can make the confectioner’s by placing the granular into a Vitamix until it gets that confectioner’s texture.

I highly recommend this powdered erythritol as it causes no spike in blood sugar, has no carbs or calories and is not GMO. Read about why I use this sweetener here.

You can Make this into a Orange Bundt Cake

Only recently have I been making orange bundt cake, mainly to share with friends. Their rave reviews cannot be stated enough.

You can make a small bundt cake with 12 servings with this recipe. You can also multiply the recipe by 1.5 to make a larger bundt cake, which serves 16. If you do this, please use the bundt cake tips at this post for white chocolate raspberry bundt cake.

Sicilian Orange Olive Oil Cake is the Anytime Cake

This is a breakfast cake, a dinner cake and lunch box cake. It’s not messy, and doesn’t make many crumbs. When my mother fed this cake to the neighbor children who visit her (that’s a story), they went bananas over this cake and I’ve promised to make them one.

More Grain Free Cakes from Spinach Tiger

• Grain Free Lemon Cake
• Keto Raspberry White Chocolate Bundt Cake
• Keto Strawberry Cake with Roasted Strawberries
• Angel Food Cake
• Keto Carrot Cake
• Keto Chocolate Cake
• Lemon Poppy Bundt Cake
• Keto Cinnamon Roll Cake
• Keto Triple Lemon Cake
• Triple Layer Keto Coconut Cake
• Keto German Chocolate Cake

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Italian Orange Almond Cake Made with Whole Oranges (Gluten Free)

Italian Orange Cake Made with Olive Oil and Whole Oranges, gluten free, sugar free, dairy free.

Course Dessert

Cuisine Italian

Prep Time 40 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 40 minutes minutes

Servings 10

Calories 181kcal

Author Angela Roberts

Ingredients

• 1 1/2 large navel orange Or 1 extra large orange
• 2 1/2 cups blanched almond flour 260 grams
• 4 tablespoons coconut flour
• 1/2 teaspoon xanthan gum see notes
• 1 teaspoon fine sea salt
• 1 tablespoon baking powder
• 1/2 cup olive oil see notes
• 1 cup granulated swerve
• 6 large eggs
• Baking spray or oil for baking pan I used this baking spray.
• 
  Orange Glaze for One Layer Cake
• 2 tablespoons orange juice from the other half of orange
• 1/2 cup Confectioners Sugar I use sugar free Swerve
• zest of the half orange
• Kitchen Equipment
• 9 inch cake pan
• baking spray
• parchment paper
• tin foil

Optional Butter Glaze

• 2 tablespoons orange mixture (that is used for the cake)
• 4 tablespoons butter
• 1/2 cup Swerve Confectioner's Sweetener
• 1 teaspoon vanilla extract

Instructions

• Preheat oven to 350 degrees f. (180 C).
• Prepare a 9 inch cake pan with parchment paper. Use baking spray, or oil.
• Cut oranges into quarters, Place in pot to boil, adding just enough cold water to cover by 2 inches.
• Boil for 30 minutes. Drain. Cool. Drain. Place in Vitamix and mix until oranges look like a mush. You don't want big pieces of peel.
• Mix almond flour, coconut flour, xanthan gum, salt, baking powder together.
• Whisk until well incorporated. Set Aside.
• Mix olive oil with Swerve in the mixing bowl you will be making the cake.
• Add eggs one at a time on medium high speed.
• Add vanilla extract.
• Add 1 cup of orange mixture. Mix. (make sure to reserve 2 tablespoons for butter glaze). Mix thoroughly.
• Add flour mixture and mix just until incorporated on medium low.
• Pour into prepared pan. Bake for 40 to 50 minutes. putting foil over cake loosely once it golden. (around 20 to 30 minutes). Inside middle should get to 205 degrees F. when tested with a meat. thermometer.

Orange Glaze

• Mix orange juice and confectioner’s sugar together.
• Cool cake completely before adding glaze, unless serving warm and you want a transparent glaze.
• If you want thicker glaze add more confectioner’s sugar.
• Garnish immediately with orange zest.

Optional Butter Glaze

• Put all ingredients in small saucepan at one. Heat until mixed together, stirring.
• Pour over cake while still warm.

Notes

This recipe was improved on April 27.  

I added an optional butter glaze, which I now use in my keto bakery. 

These changes were made because they work even better and I sell this orange cake in y bakery using these improved changes. 

Re: xanthan gum is not absolutely necessary. I use it to prevent almond flour cakes from crumbling. 

Re: Confectioner’s Swerve. You can put Swerve granular in a vitamix to make a confectioner’s powdered Swerve. Just pulse until it is the consistency of powdered sugar. 

Nutrition

Serving: 1g | Calories: 181kcal | Carbohydrates: 5g | Protein: 5g | Fat: 17g | Fiber: 3g

The post Italian Orange Olive Oil Cake with Whole Oranges (Grain Free) appeared first on Spinach Tiger.

I recently posted a picture of these grain free chocolate whoopie pies on instagram and they were a big hit, with lots of requests for the recipe. Every since I got my whoopie pie pan I’m having fun, like these keto pancakes.



I also told everyone there that my word for the year is diligence, and let me tell you that is what it took to get this perfect, springy sponge cake texture a whoopie pie requires.

The Spinach Tiger Test Kitchen Tested the Recipe for Grain Free Whoopie Pies Six Times

Like all of my successful alternate flour recipes, I test again and again and again using Swerve as our sweetener. This has paid off for me and for you, because google takes these to the top of the picks and shares them with you.

You will see several versions of darker chocolate whoopie pies here as I kept improving the recipe. This is all about using various unsweetened cocoas. We liked all versions and all the fillings, but the recipe we decided upon struck a nice balance of chocolate and was the most moist. As far as fillings, we liked them all!

Our decision at the end was to mix these, but you should make it your own way, and the recipe will note that.

I want you to have baking success, especially if you’re using these recipes for a low-carb or ketogenic diet or life style. Aside from that, the ingredients are expensive and as a blogger, I can absorb the cost of  dozens of eggs, butter, cream and Swerve so you don’t have to.



What Makes Good Grain Free Chocolate Whoopie Pies

Whoopie pies are actually little cakes that are filled with a cream or frosting center. Since I was baking with coconut flour, I was struggling getting a moist enough crumb that could be refrigerated without turning into a rock, in case you used the stabilized whipped cream filling!

The challenge with making a grain free whoopie pie is getting that “bounce” a whoopie pie has. The cake can’t fall apart or be too crumbly. It has to hold the filling and eating should be easy.

Oil or Butter?

My first three grain free whoopie pies tasted good, but the texture was too dry.  I tried making them with all butter (for flavor). Then I used half butter, half avocado oil which was okay.  On the last batch I used 100% avocado oil and the texture went beyond my expectations. This made a world of difference and gave me the grain free whoopie pie I was looking and the closest cake texture to all purpose flour.  This means this is a great recipe, because you cannot tell the difference!



Baking with Coconut Flour

• Coconut flour is not very expensive and you don’t need to use a lot. In general, you will use 1/4 cup compared to 1 cup of regular flour.
• Coconut flour has no real coconut taste once baked.
• Coconut flour absorbs liquid more than other flours. You will use more eggs than usual. This recipe uses six eggs.
• Coconut flour will yield a sponge cake texture and baked goods will stay moist, if baked with enough liquid.
• I use this coconut flour.

In this recipe for grain free chocolate whoopie pies, I  used coconut flour, unsweetened cocoa both regular and dark, vanilla, six eggs and sour cream.  I did not make the typical marshmallow cream filling because this is a keto recipe. I do offer you many ways to fill these below, and will keep adding fillings as I make them. I’m thinking raspberry cream would be fun!

By the way, you can make cupcakes with this recipe too!

Chocolate Whoopie Pies Can Be Filled Many Ways

• Stabilized Whipped Cream: 1 cup heavy whipping cream with 2 tablespoons cream cheese, 2 tablespoons Swerve.

• Peanut Butter Cream : 1/4 cup butter, 1/2 cup peanut butter, 1 cup confectioner’s sugar,  1/4 cup heavy cream.

• Chocolate Buttercream: 1/3 cup unsweetened cocoa, 1 cup confectioner’s sugar, 1/2 cup butter, vanilla, 1/4 cup heavy cream (this
• Cream Cheese Frosting: 4 ounces cream cheese, 4 tablespoons unsalted butter,  2 cups Confectioner’s Swerve.
• Chocolate Ganache: If using Lily’s Dark  Chocolate Melt 8 ounces Darkest Chocolate chips with 8 tablespoons butter.  Once smooth, add 1 cup heated cream. Mix well. Cool Completely. (this is my favorite chocolate filling).

Lily’s Dark Chocolate is used by many keto bakers, but it doesn’t melt and perform exactly the same. However, when I added in more butter than usual, I got a fantastic result.

• Chocolate Ganache, if using regular dark chocolate: Heat 1 cup heavy cream. Pour over 8 ounces chopped chocolate. Sit for five minutes. Stir until incorporated. Stir in 2 tablespoons softened butter.

Nutrition Values

See recipe for values. Each Whoopie pie is 4 net carbs, 309 calories,  but does NOT include filling.

Keep in mind that while these are low-carb and keto friendly, they are high in calories and should be eaten as special treat.

You might also love these keto ricotta cookies, or this grain free lemon cake. 

You may also like this keto friendly chocolate budino.

See More Spinach Tiger Grain Free Baking Recipes Here

See More Keto Recipes Here

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Grain Free Chocolate Whoopie Pies

A low Carb version of the chocolate whoopie pie, using coconut flour with unsweetened cocoa as the base. These grain free whoopie pies are filled with a stabilized whipped cream.

Course Low Carb Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 6

Calories 309kcal

Author Angela Roberts

Ingredients

• 1/2 cup coconut flour
• 1/2 teaspoons baking soda
• 1/4 teaspoons sea salt
• 1/2 cup sifted unsweetened cocoa (see notes)
• 3/4 cups this sifted confectioner's swerve or powdered erythritol)
• 1/2 cup avocado oil
• 6 eggs
• 1 teaspoon vanilla
• 2 tablespoons sour cream

Instructions

• Mix coconut flour with baking soda, salt. Set aside.
• Heat oil and unsweetened cocoa in sauce pan, just enough that the mixture is incorporated.
• Place this mixture in your mixer.
• Add sifted Swerve.
• Add eggs and sour cream. Incorporate well.
• Add vanilla.
• Add coconut flour mixture. Mix batter until ingredients are well incorporated.
• Grease your whoopie pie pan. This is very important.
• Bake for 8 to 10 minutes at 350 Degrees F.
• Cool COMPLETELY before removing.
• Fill with any filling of your choice. See body of this recipe for filling ideas.

Notes

Re: Unsweetened cocoa. I used Hershey's regular but 2 tablespoons were the dark chocolate. You can use all regular.

Nutrition: Does NOT include filling.

Fillings

Stabilized Whipped Cream: 1 cup heavy whipping cream with 2 tablespoons cream cheese, 2 tablespoons Swerve.

Peanut Butter Cream : 1/4 cup butter, 1/2 cup peanut butter, 1 cup confectioner's sugar, 1/4 cup heavy cream.

Chocolate Buttercream: 1/3 cup unsweetened cocoa, 1 cup confectioner's sugar, 1/2 cup butter, vanilla, 1/4 cup heavy cream.

Cream Cheese Frosting: 4 ounces cream cheese, 4 tablespoons unsalted butter, 2 cups Confectioner's Swerve.

Chocolate Ganache: If using Lily's Dark Chocolate Melt 8 ounces Darkest Chocolate chips with 8 tablespoons butter. Once smooth, add 1 cup heated cream. Mix well. Cool Completely. (this is my favorite chocolate filling).

Chocolate Ganache, if using regular dark 70% chocolate: Heat 1 cup heavy cream. Pour over 8 ounces chopped chocolate. Let sit for five minutes. Stir until incorporated. Stir in 2 tablespoons softened butter.

Nutrition

Calories: 309kcal | Carbohydrates: 10g | Protein: 9g | Fat: 27g | Polyunsaturated Fat: 6g

Note: This page contains Amazon affiliate links, which earn Spinach Tiger a small commission, but do not raise your price.

The post Grain Free Chocolate Whoopie Pies appeared first on Spinach Tiger.

This is the first time I’ve made a sugar free cranberry sauce. I used powdered erythritol (Swerve confectioner’s Sweetener) and then my go to recipe adding in orange and cinnamon. You can make this same recipe with sugar if you choose to, but if I can cut the sugar at this big fat meal, I’m going to.

Important – How to Avoid Crystallization

I learned the hard way one year when my sugar free (erythritol) cranberry sauce crystalized. On Thanksgiving day I opened my container of what was perfect cranberry sauce to find it icy and crystalized. I immediately googled erythritol crystallization.

How to Fix Erythritol Crystallization

I put it all in a saucepan and added 1 1/2 cups of water and heated it on low. The water balanced out against the cup of erythrtol. After it completely cooled, I poured off the excess cranberry liquid and saved it for another use. The crystallization was gone.

I have two other cranberry sauce recipes, blackberry cranberry sauce and pear cranberry sauce.  You can cut the sugar there too by using erythritol.

The only thing you really need to know about cranberry sauce is that you should make your own because it’s super easy.  It’s going to be tart no matter what, which is wonderful for cutting through all that fat in a heavy meal, but it will be a little more tart using a substitute. I actually like that.

You can also play with this recipe by adding in some frozen blueberries if you want a little bit of natural sweetener.

You should also make this your own. I used orange zest only to keep the sugar low, but a little bit of orange liquor never hurt anyone

Also, you can make a marvelous simple syrup with any extra, which is very useful for festive cocktails.

Make any of these Keto Friendly Thanksgiving Recipes

I loved this cranberry sauce left over for my stir fry stuffing!

My Holiday Recipes You HAVE to Try!

My Best Turkey Recipe

My Favorite Holiday Salad

Grain Free Maple Pecan Cheesecake Bars

Grain Free Pumpkin Cheesecake Bars

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Big Fat Healthy Orange Cranberry Sauce with a lower carb, Sugar Free Option

The perfect low-carb sugar free cranberry sauce that you should make all year to go with turkey, pork, and chicken.

Course Side Dish

Cuisine American

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 8

Calories 18kcal

Author Angela Roberts

Ingredients

• 12 ounces fresh cranberries
• 1 cup Swerve Granulated erythritol
• zest of one orange
• 1/2 teaspoon cinnamon or a cinnamon stick
• 2 cups water
• 1 tablespoon orange liqueur optional
• 1/4 teaspoon black pepper

Instructions

• Put everything into a saucepan over medium heat except the Swerve.
• Cook stirring frequently until the cranberries pop. There will be more liquid than you will want initially, and will pour some off for another use later.
• Remove from stove. In order to not crystalized, wait until the cranberries come down to 108 degrees F. before adding the erythritol. This will prevent that icing effect. Once you stir that in, allow to cool further, and then pour any excess liquid into a jar and use for drinks, etc.
• Stir in black pepper. Cool. Then chill.

Notes

8 servings per recipe
3 net carbs per serving

Nutrition

Serving: 1g | Calories: 18kcal | Carbohydrates: 5g | Fiber: 2g

The post Low Carb Sugar Free Cranberry Sauce appeared first on Spinach Tiger.

I do want to have a word with you about unsweetened cocoa powders. I was absolutely blown away when I did a taste taste of various cocoa powders.

My two favorite cocoa powders are Vahlrona dutch processed unsweetened cocoa powder and Better Body Foods Cacao Powder.

Having said that, you can use any unsweeteend cocoa powder for this recipe. But if you ever get a chance, do your own blind tasting. One of the leading grocery brands is salty and bitter, usually hidden by mounds of sugar.

Low Carb Chocolate Smoothie Options

There are a few options with this low-carb chocolate smoothie. You can add a shot of cold espresso or cold brew for a mocha flavor (or for making this your morning fix).

You can also do what I do and add in collagen peptides. I like this brand I buy on amazon (affilaite). It mixes in seemlessly.

I like to add in Collagen Peptides (amazon) to my smoothies for healthy skin and hair, and for bones and joint support. Sports Research is my favorite brand for nutrition.

Why Avocado for Smoothies?

The avocado sets up you with good fat and will help to satiate you if this is breakfast. It’s also good for you, and adds the necessary creaminess making this almost milkshake like.

• Good Fat
• Creaminess

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I’m sure there are endless possibilities with this low-carb chocolate shake, but I’m in love with it all by itself.

If you do decide to add in peanut butter or almond butter, makes sure it’s sugar free like this brand. (amazon) I would skip the coffee and pay attention to the calorie count. It can add up quickly.

The carb count comes from the cocoa powder and milk. Cashew milk is 8 carbs; unsweetened almond milk is only 2 carbs,. Another option is Fair life whole milk at 6 carbs a cup. You decide what milk to use.

Did you know you can PEEL AN AVOCADO?

Yes, go to this post, How to Peel an Avocado I wrote and find out how easy it is.

More Smoothies from Spinach Tiger

• Vitamin C Smoothie and Tips for a Fever
• Two Green Smoothie Recipes Kids Love
• Blueberry Banana Protein Smoothie
• Red Beet Smoothie (kids love, so do teens)
• Blueberry Protein Smoothie Bowl

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Keto Rich Chocolate Smoothie

A low-carb, keto friendly high fat chocolate smoothie with avocado. Dairy free. Diabetic friendly.

Course Blender Drink

Cuisine American

Prep Time 5 minutes minutes

Cook Time 1 minute minute

Total Time 6 minutes minutes

Servings 1

Author Angela Roberts

Ingredients

• 1 cup milk iced cold I use cashew milk
• 1/2 cup ice
• 1 tablespoon Vahlrona unsweetened cocoa Order Here
• 1 tablespoon granulated powdered erythritol Order Here
• 1/4 avocado
• Collagen Peptides Optional Order Here
• 1/4 cup cold brew coffee or shot espresso optional
• whipped cream garnish optional

Instructions

• Mix in blender.
• Top with whipped cream if desired.

The post Low Carb Chocolate Smoothie with Avocado (Keto Friendly) appeared first on Spinach Tiger.

I call this magic pumpkin pie, because how many times have said, “if we could just wave a magic wand and eat whatever we want at the holidays, how great life would be.”

Well, if you’re following a low-carb diet or pushing away the bread and sugar, but still want the comfort of childhood’s best Fall memory, pumpkin pie, this is for you! This recipe has 7 net carbs and you take a glance at the full nutrition breakdown at the recipe.

We have a lot of low carb pumpkin recipes around here, and this is a great addition to the pumpkin party.

This low-carb pumpkin pie is free of grains, sugar, and gluten yet you’ll want to eat a second piece even if you aren’t following any specific plan.

I’ll be honest. I tried a couple different combinations to get this right. I was trying to find a way to replace the typical evaporated milk that is in most pumpkin pie recipes, by adding heavy cream, but that resulted in an odd mouth coating  and I didn’t like it.  I tried making this with only cream cheese and no eggs, which you can do, but then it’s too flat. It was suggested by a friend who is on a keto diet to use the full 8 ounces of cream cheese and four eggs with a can of pumpkin, along with my favorite sweetener, Swerve. This worked for me.

If you’re not familiar with Swerve, that’s the name brand of a packaged erythritol, which has been a life saver for me, who avoids most sugary food.

Swerve is expensive, (at least for now) but it tastes as close to sugar as I can get without any spike in blood sugar and with no bad health effects. There are two kinds of swerve, granulated and confectioner’s, and I choose the latter for all my baking. You can use granulated, but it’s just my preference.

As Spinach Tiger, I do go out of my way to create recipes that are not a compromise and will give those who are dieting (not as horrible a word as obesity is) the sweet treats they need to go the course. I think this is one of those recipes that will not just satisfy the sweet tooth, but will satisfy the desire for a little comfort food.

The Low Carb Pumpkin Pie is Made with Almond Flour Crust

The crust is made with almond flour, butter, vanilla and swerve (erythritol). You can subtract one cup of almond flour for crushed pecans if you want that crunchy texture. Both are very good. I will post that when I post my Pumpkin Bars.

Almond flour pie dough/tart crust is a tricky. I recommend putting it together and refrigerating while you make the filling. It’s not the kind of dough that is easy to roll. Place between parchment paper or plastic wrap. If this seems too hard, put in pie pan or tart pan in sections and get it in with your hands.  I use a small roller inside the pan to smooth it out.

• Keto Maple Pumpkin Cheesecake Jars
• Keto Pumpkin Spice Bundt Cake
• Keto Maple Pecan Cheesecake Bars
• Keto Pumpkin Streusel Muffins

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Magic Pumpkin Pie, Low-Carb, Grain Free, Gluten Free, Sugar Free

Low Carb Magic Pumpkin Pie, grain free sugar free and a pie the whole family will love.

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 8

Calories 258kcal

Author Angela Roberts

Ingredients

Almond Flour Crust

• 2 cups almond flour
• 4 tablespoons melted butter
• 1 teaspoon vanila
• 1 egg yolk
• 1/2 teaspoon cinnamon

Pumpkin Pie Filling

• 8 ounces cream cheese room temperature
• 4 eggs
• 1 15 ounce can pumpkin puree
• 1 teaspoon vanilla
• 2 teaspoons pumpkin pie spice or cinnamon
• 1/4 teaspoon salt
• 2/3 cups Swerve Confectioner's Confectioner’s Order Here

Instructions

• Make Pie Crust
• Mix almond flour, swerve, cinnamon and butter, egg yolk and pat into a pie crust.
• Pre-bake for 12 minutes.

Make Pumpkin Filling

• Cut up cream cheese to bring to room temperature. Whip until very smooth.
• Add eggs and fully incorporate.
• Add remaining ingredients. Mix well.
• Pour into pre-baked pie shell.
• Bake at 350 degrees for 35-45 minutes, checking at 30 minutes. The center should be solid
• You may need to cover the almond crust edges with foil, as almond flour pie dough browns easily.

Notes

One piece of 8 pieces has 7 net carbs!

Nutrition

Serving: 1g | Calories: 258kcal | Carbohydrates: 10g | Protein: 7g | Fat: 21g | Fiber: 3g | Sugar: 4g

The post Pumpkin Pie, Low-Carb, with Almond Flour Tart Crust appeared first on Spinach Tiger.

Yesterday I made a  big fat healthy blueberry crisp. Today I made it again. It was that good.

Oats are naturally gluten free, and I used a quinoa flour (the first time ever), but you can use all purpose flour for this too.

Usually a fruit crisp is an apple crisp. I remember long ago working in a restaurant in college that was known for its apple crisp.  We often served it with vanilla ice cream and it was one of the desserts we were allowed to eat. Now here’s a funny side note. We weren’t allowed the cheesecake, but we would just mess a piece up and then be free to eat away. Those days as a server were good memories, because we all had each other’s back (and appetite). Even back then, as I got my degree in psychology, I should have recognized my obsession with food.

I always looked forward to my shift because management was generous with the staff and we didn’t have to pay for our food, like I see restaurants do now.

The Blueberry Crisp Recipe is so Easy

I’m a pie crust and blueberry person, but I have to say, this is good. It’s the kind of recipe I already plan to make all over again today. The house smells so good, like cinnamon oatmeal cookies.

It has chops because of the nutty, crunchy, cinnamon topping. It has many lives. It can be breakfast with yogurt. It can be dessert ala mode. It can travel to a potluck (where this little dish went). It’s super kid friendly (although you might want  to leave out the nuts for kids who are nut finicky. It travels to picnics, and can be the on the run snack or breakfast on the way out the door. It’s super easy with very little prep time.

Have I convinced you yet? I’m not finished.

It transfers well with other fruits. Try peaches, mixed berries, apples, pears, plums, nectarines, or cherries Add a tiny amount of maple to the top during the last few minutes just to give it that extra something something.

Let’s talk substitutes for healthier version of the Blueberry Crisp Recipe

• You can change the flour to gluten free all purpose flour.
• You can change the brown sugar to a sugar substitute (maple syrup) or sugar free (swerve or stevia).
• You can use walnuts, almonds, or pecans, or skip nuts altogether.

Spinach Tiger has many gluten free big fat healthy recipes. The most popular are the gluten free biscuits and the grain free biscuits (almond flour). I always have many blueberry recipes that can be adapted with swerve and this gluten free flour, or make them just as they are.

More Blueberry Recipes

More Gluten Free Baking Recipes

More Grain Free Baking from Spinach Tiger

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Blueberry Crisp, Gluten Free, Sugar Free

Easy gluten free, sugar free blueberry crisp made, great for dessert or breakfast.

Course Dessert

Cuisine American

Prep Time 5 minutes minutes

Cook Time 35 minutes minutes

Total Time 40 minutes minutes

Servings 6

Author Angela Roberts

Ingredients

• 4 cups fresh or frozen blueberries
• 1 tablespoon fresh lemon juice
• 3/4 cup Swerve Brown Sugar an erythritol blend
• 1/2 cup gluten free flour (
• 2 teaspoons ground cinnamon
• 3/4 cup rolled oats I used this which is gluten free
• 1/2 cup nuts chia seeds, etc. (optional)
• 4 tablespoons 1/2 stick unsalted butter at room temperature, cut into pieces

Instructions

• Mix flour and oats, sugar, cinnamon, in one bowl. Add nuts if you are using them.
• Add in chunks of butter. Press some of the butter with your fingers in the mixture to make oats stick together. As this bakes, you get a nice crispy crust.
• Toss blueberries with lemon juice. Put in a baking dish.
• Top blueberries with mixture.
• Bake for 30-40 minutes until the top is golden brown and crispy.
• Serve hot or cold.
• Bake at 375 for 30-40 minutes or until topping is golden brown.

The post Gluten Free Blueberry Crisp Recipe appeared first on Spinach Tiger.