I made pumpkin pie spice out of necessity first (I needed it) and then with strong intention. Just browsing two grocery stores I noticed big price differences, but not what you think. The discount super store was charging almost twice as much for the lesser quality spice blend and didn’t include all the ingredients the lower priced, higher quality blend did.

Many of the pumpkin spices sold in grocery stores taste like wood.

Pre-packaged spice blends aren’t always what you think they are. This made me more determined to just whip up my own.

Make Pumpkin Pie Spice and Never Look Back

In a good quality pumpkin pie spice you will find cinnamon, ginger, cloves, all spice, nutmeg and mace, all ground and balanced accordingly. I played around a little and you can too if you want to adjust to your own taste buds, but I think my ratio of the spices is a great mix.

Cinnamon is the predominant spice, so be sure to use a high quality cinnamon that has an intense aroma.

Ginger is the next biggest ingredient is ginger which gives a fragrant bite to the blend.

Ground Cloves have high health benefits, but a little goes a long way, so use sparingly.

Allspice is a spice, not a blend, and looks like a peppercorn. It’s used in Carribbean cooking, grown primarily in Jamaica, but is indispensable in middle eastern cooking.

Tumeric (on Amazon). I list this as an option, but it does add another layer of flavor. Tumeric has a bitter taste with hints of orange and ginger, and a powerful antioxidant that adds a yellow color to many foods (including some jarred mustards).

Nutmeg, ground fresh, is a staple in my kitchen, and I want to encourage you to use this kind of nutmeg grinder (amazon) and fresh whole nutmeg (amazon). This is one of the spices I’m never out of, as it’s often used in pasta dishes.

Now that you know how to make pumpkin pie spice, you might want to try some of these amazing pumpkin recipes. I’ve listed mostly keto recipes, which I’ve mastered and at the end some more traditional pumpkin recipes dear to all our hearts.

My Favorite Keto Friendly Gluten Free Pumpkin Recipes

• Pumpkin Spiced Latte
• Pumpkin Cheesecake Bars
• Pumpkin Bread
• Pumpkin Streusel Muffins
• Pumpkin Maple Pecan Glazed Muffins
• Pumpkin Bundt Cake
• Pumpkin Cookies
• Pumpkin Cheesecake

Savory Pumpkin Recipes

• Savory Roasted Pumpkin with Ricotta – must try and great with roast chicken.
• Spicy Pumpkin Soup – Make with heavy cream or coconut milk.
• Carrot Pumpkin Curry Soup – delicious, savory, sweet, spicy, and yet, healthy and light. 

Traditional Recipes

• Pumpkin Cream Tart
• Pumpkin Cake with Maple Frosting
• Sandy’s Pumpkin Bread (with a touching story)
• Pumpkin Pop Tarts from Spinach Tiger
• Gluten Free Pumpkin Hand Pies
• Pumpkin Souffle from Spinach Tiger

What is YOUR favorite pumpkin recipe?

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Pumpkin Pie Spice

Homemade Pumpkin Pie Spice Blend with a surprise ingredient

Course spice blend

Cuisine American

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Author Angela Roberts

Ingredients

• 2 tablespoons cinnamon
• 1 teaspoon ginger
• 1 teaspoon allspice
• 1/4 teaspoon ground cloves
• 1 teaspoon tumeric
• 1/2 teaspoon freshly ground nutmeg

Instructions

• Mix together. Adjust seasoning for your taste. You may enjoy more or less clove, etc.

The post Make Pumpkin Pie Spice and My Favorite Pumpkin Recipes appeared first on Spinach Tiger.

Start a Blessings Jar

This is a way to stay grounded, for if we count our blessings instead of our irritations, we are more able to bless others.

We have had a life changing year. So many amazing good surprises that do not involve money, business opportunities, more followers, higher traffic, or worldly goods. I’ll talk about this a lot more towards the end of the year, so please keep coming back.

New Pumpkin Recipe

Every year I post at least one new pumpkin recipe. This was going to be the year that didn’t happen, but thanks to one cup of pumpkin left over from baking, keto maple pumpkin cheesecake jars with a maple pecan topping were born.

The best news about these aside from delicious, cute and easy, is the pecan topping is put on the top instead of the bottom where it could get soggy. The topping has a crunch and adds just the right amount of texture to the cheesecake.

Baking time is about 18 minutes or until the topping has reached its crunch, and prep time is about 10 minutes. Not bad for a really adorable dessert that is waiting for you when you need a bit of a sweet holiday treat, or really great sitting in little jars on your holiday table.

These would even be good to take to a pot luck (as long as you remember to gather your jars before you leave). I have found that people love jar desserts at parties because they are small and an easy individual serving.

Ingredients for Keto Maple Pumpkin Cheesecake Jars

• Cream Cheese
• Pumpkin Puree
• Pumpkin Spice
• Swerve Confectioner’s
• Maple extract or sugar free maple syrup
• Egg
• Vanilla
• TOPPING – Pecans, Almond Flour, Butter, Swerve Granulated
• Jars

Mini Jars for Baking

I use these mini jars from Amazon (affiliate that earns small commission).

Macros

Calories: 246 Net Carbs: 4

More Keto Pumpkin Desserts You Will Love

• Keto Pumpkin Struesel Muffins
• Easy Keto Pumpkin Cheesecake Bars
• Savory Roast Whole Pumpkin Appetizer
• Keto Pumpkin Pie Jars

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Keto Maple Pumpkin Cheesecake Jars with Maple

Jars filled with Keto Pumpkin Cheesecake, Maple Pecan Topping

Course Dessert Keto

Cuisine American

Keyword keto bagels, pumpkin cheesecake

Servings 6 Servings

Calories 256kcal

Ingredients

Pumpkin Cheesecake

• 8 ounces cream cheese
• 1/2 cup pumpkin
• 1 egg
• 1/2 cup Swerve Confectioner's
• 1 teaspoon vanilla
• 1 tablespoon pumpkin pie spice or to taste
• 1/2 teaspoon maple extract

Maple Pecan Topping

• 1/3 cup chopped pecans
• 2 tablespoons butter
• 1/4 cup Swerve
• 1/2 teaspoon cinnamon
• 1/3 cup almond flour
• 1/4 teaspoon maple extract

Instructions

• Put all ingredients for cheesecake in food processor and blend or use a hand mixer.
• Pour into small jars (that can be baked). You can use ramekins if you want to.

Maple Pecan Topping

• Add extract to melted butter before pouring onto the almond flour.
• Add all ingredients together, add more almond flour if needed.
• Crumble on top of cheesecake jars.
• Bake for 18-20 minutes at 350 degrees F.
• Cool completely before refrigerating at least 3 hours before eating.

Nutrition

Serving: 1of 6 | Calories: 256kcal | Carbohydrates: 6g | Fiber: 2g

The post Keto Maple Pumpkin Cheesecake Jars with Maple Pecan Topping appeared first on Spinach Tiger.

This is the best recipe for a crowd and the whipped cream can be made in advance.

Enjoy these with a Pumpkin Spice Latte (Sugar Free)

No Crust Pumpkin Pie Streusel Jars – You can’t believe how good these are. Eat as is, or dollop with a bit of whipped cream.

Roasted Sugar Pumpkin Appetizer

Please try this at least once during the holidays. It’s great as a starter or served alongside roast chicken.

Keto Pumpkin Bundt Cake – A simple cake that is easy to dress up and impress. Made with almond flour, coconut flour, pumpkin puree, this is keto friendly and paleo.

Runners Up

• Keto Pumpkin Biscuits
• Pumpkin Soup
• Keto Pumpkin Cookies
• Keto Pumpkin Streusel Muffins

Make this Thanksgiving a Keto Thanksgiving , Gluten Free, Grain Free.

The post The Five Keto Pumpkin Recipes You Will Love appeared first on Spinach Tiger.

If you are worried about serving dessert for special diets (keto, gluten free, diabetic, Paleo) during the holidays, I  have the easiest recipe for you. Keto Pumpkin Sheet Pan Cake Squares with Stabilized Whipped Cream is easy to bake even for the novice.

It has taken me several evolutions to find that perfect pumpkin batter that is not too wet, nor too dense. I have made this pumpkin cake batter hundreds of times in several forms, from cupcakes to layer cakes. I particularly like this recipes for a crowd because the sheet pan cake is cut into squares, with a dollop of stabilized whipped cream and can be eaten in two bites. It’s baked in a quarter sized sheet pan. My favorite at Amazon is this one from USA Pan.

Can I Substitute Butter for Avocado Oil?

Yes you can. I have a very particular way I make my batter by whipping the eggs into a frenzy and slowly streaming in the oil. You can do the same thing using melted butter.

Do a Batter Taste Test

I always microwave a teaspoon of batter for about 20 seconds (give or take) to assess taste. This is especially important when you are adding spices to a batter. Some like pumpkin cake more pumpkin spiced than others.

How do you Bake a Sheet Pan Cake?

Use a quarter sized sheet pan and parchment paper. You want to end up with cake about two inches high.

What is Stabilized Whipped Cream?

Stabilized whipped cream is made from heavy cream, cream cheese and or Swerve confectioner’s sugar. The two tablespoons of cream cheese keeps the cream stable. In other words, you can put this sheet cake in the fridge with the whipped cream and it will stay perfect. Recipe here.

Tips for Easy Keto Pumpkin Sheet Pan Cake Squares

• Use pumpkin puree, not pumpkin pie filling.
• Don’t overbake, as you don’t want the edges browned. Use food thermometer in center. Take out at 207 F. 98 C.
• Use parchment paper.
• Don’t over mix the batter, which can make a cake dense and dry.
• Do a taste test as mentioned above.
• Cool completely, before cutting into squares or applying whipped cream.
• Don’t over mix the stabilized whipped cream.
• Use a piped bag and piping tip if you have it for a fancier look for whipped cream.

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Keto Pumpkin Sheet Pan Cake with Stabilized Whipped Cream

Keto Pumpkin Sheet Pan Cake, great for a crowd.

Course Keto Cake

Cuisine American

Keyword keto cake, pumpkin cake

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Servings 24 servings

Calories 270kcal

Ingredients

Pumpkin Cake Dry Ingredients

• 260 grams blanched fine almond flour 2 1/2 cups
• 28 grams coconut flour 4 tablespoons
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon xanthan gum
• 1 cup granulated powdered erythritol I use Swerve
• 2 tablespoon pumpkin spice more as needed

Cake Wet Ingredients

• 1/2 cup avocado oil
• 6 eggs room temperature
• 1 cup pumpkin puree
• 1 teaspoon vanilla extract

Stabilized Whipped Cream

• 1 cup heavy cream
• 2 tablespoons Confectioner's Swerve Sweetener
• 1 tablespoon cream cheese

Instructions

• Prepare bundt pan, by generously buttering with soft butter. Freeze pan.
• Preheat oven to 350 degrees F. 180 C.

Cake Batter

• Mix all dry ingredients in a bowl. Set aside.
• Beat eggs in mixer for 3 minutes. Stream in oil.
• Add pumpkin puree, followed by vanilla.
• Whisk dry ingedients to make sure all in evenly incorporated.
• Add the dry ingredient to the wet ingredients
• Mix just until incorporated on low. Don't over mix.
• microwave 1 teaspoon of batter to see if it's flavored enough. Not all pumpkin spice are equal and you may need to add more.
• Pour batter into sheet pan. Smooth out with offset spatula.
• Bake for 15 to 20 minutes until a thermometer measures at least 205 degrees F. Check at 15 minutes. You may need to cover with foil at this point, if edges are browning. Continue to bake until you reach at 205 F.
• Allow to cool completely before applying whipped cream.

Stabilized Whipped Cream Directions here

Notes

Cream Cheese Glaze: You can do a Water glaze instead and save calories and carbs. 

Mix  2 cups Confectioner’s Swerve with water by adding a little bit of water at a time. 

Nutrition

Serving: 1of 14 | Calories: 270kcal | Carbohydrates: 7g | Protein: 9g | Fat: 2g | Trans Fat: 22g | Fiber: 2g

The post Keto Pumpkin Sheet Pan Cake Squares with Stabilized Whipped Cream appeared first on Spinach Tiger.

If you’ve been here for any length of time, you know Spinach Tiger loves ground meat. I think ground meat has the lowest fail rate in a recipe and adapts to so many different flavors. Meatloaf is no exception.

Meatloaf is supposed to be tender and well “loafy.” It usually has a good amount of grains like bread, or in my Southern Meatloaf Recipe, oats. I have a friend that makes a delicious meatloaf with Ritz crackers. My dilemma was to come up with a meatloaf that had the same qualities, flavor and texture and the meatloaf of our dreams.

Initially I balked at adding cheddar cheese to my meatloaf, until I tried it. It not only adds a little more fat, more moisture, it adds flavors.

A combination of a grain free biscuit and shredded cheddar cheese makes a fantastic keto friendly meatloaf, getting closer to that old school Cracker/Cheddar recipe.

Grain Free Biscuits: I have several recipes for grain free biscuits made a mix of almond flour and coconut flour. I always have some of these in the freezer. I crumble one or two into my meatloaf and it works well. You can keep this as an option. Skip it if you don’t have time to make the biscuits. Add pumpkin puree if you have it. It really does the trick.

Pumpkin Puree: Sounds odd right? Pumpkin is a vegetable and helps to moisten meat and keeps the meatloaf keto friendly. If you don’t have time to make the biscuits, consider adding 1/2 cup pumpkin puree to your meat mixture. You won’t taste pumpkin or see it, once the meatloaf is baked, but it does add moisture to the meatloaf.

TASTE TEST

When you use good ground meat and use the basic ingredients, and don’t over-bake, it will taste good. However, the meatloaf that won the taste test had all three ingredients. It seems the pumpkin puree does add a very nice moisture to the meat. My tip here is to freeze small batches of pumpkin puree for delicious meatloaf all year.

What kind of Ground Meat Makes the Best Keto Meatloaf?

Since we are not making a vegetable/bread packed meatloaf to keep the carbs low, you will want a ground meat that will be stay moist and tender.

You need meat that has enough fat in it like ground chuck, ground wagyu beef that is very tender. A combination of ground beef and ground veal is also a good choice for a tender meatloaf. I also like a 50/50 ground beef/ground lamb. If you are sticking with traditional ground beef, use an 80/20 beef/fat ratio. Costco now sell ground wagyu at a reasonable price (around $5.99 a pound) if you want to try that. Wagyu is the most tender of the ground meats.

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• Cuban Picadillo
• Cheese Stuffed Meatballs
• Greek Feta Meatballs

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Keto Mini Meatloaf

Keto meatloaf recipe, moist, and easy simple dinner, made in individual servings

Course Entree

Cuisine American

Keyword ground beef, keto meatloaf, meatloaf, veal

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 10 servings

Author Angela Roberts

Ingredients

Basic Recipe

• 2 pounds ground beef see notes
• 2 tablespoons sugar free ketchup
• 2 tablespoons yellow mustard
• 2 tablespoons worcerstershire sauce
• 1 tablespoon butter or olive oil
• 1 medium onion or 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 tablespoons chopped parsley
• 1 1/2 cups shredded cheddar cheese
• 1/2 teaspoon black pepper
• 1 teaspoon salt

Optional Adds for Optimal Moisture

• 1/2 cup pumpkin puree optional
• 1 grain free biscuit recipe here (optional)

Meatloaf Topping

• 1 small can tomato sauce or sugar free ketchup
• 1 tablespoon mustard

Instructions

• Preheat oven to 375 degrees F.
• Keep the ground meat loose. Compacting will make the meatloaf tough.
• Dice onion to a fine dice.
• Heat oil in pan. Sautè onion on low for about ten to twenty minutes until very softened.
• Once onion is softened, cool before adding to meat,
• Add ketchup, mustard, parsley, shredded cheese, Worcestershire sauce, garlic powder, salt, pepper.
• Add grain free biscuit and or pumpkin puree for extra moisture.
• Break up the grain free biscuits and mix into the meat. Make sure you don't compact the meat. Treat it gently to avoid making meat tough.
• Form into 10 individual loaves. Top with tomato sauce (or ketchup mixture).
• Bake at 375 degrees F. about 20 minutes.
• Meatloaf is extra good, refrigerated and reheated. This is a perfect do ahead meal. You can also freeze.

Notes

Ground Meat: You can use any mix of meat, all beef, or mix beef/lamb, beef/veal. 

If you use ground turkey, add in 2 tablespoons of olive oil or avocado oil.

Grain Free Biscuits: I  keep these biscuits in freezer to use for meatloaf and meatballs. You can skip using biscuits, but I  like the moist texture they add to the meatloaf. If you are not using the grain free biscuits and or pumpkin puree, skip the egg. 

 

Nutrition

Serving: 1of 8

The post Keto Mini Meatloaf Recipe appeared first on Spinach Tiger.

You get the best of everything and it’s all in individual servings. Every year I do my best to come with new pumpkin desserts and recently put them all in one place here. You’ll find a mix of sweets, including some gluten free and low-carb options.

I’ve used Swerve granulated powdered erythritol in this recipe, but you could use sugar. I’m doing my best to create low-carb recipes and you all seem to love them so much.  If you’re new here you’ll find plenty of regular desserts and those with alternative flours and sweeteners.

My low-carb recipes are excellent, usually paleo and keto friendly. Before I started baking low-carb and grain-free, I was quite good at desserts in general. I  know what to look for and how things should taste.

Crustless Pumpkin Pie Cups were kitchen tested three times.

Every dessert gets kitchen tested until I feel it’s right.  You can see that process on stories at Instagram. I do hope you join me to there, so you can be the first to see what’s coming.

This recipe was tested three times. The second version was worse than the first version, but the third version (the one I’m sharing today) is excellent. In the first two versions I only added pecans, but it just wasn’t the right mouthful.

I made a streusel with almond flour, Swerve’s brown sugar and chopped pecans and it gave me more of that special pumpkin pie with a twist taste and texture I was looking for.

You Can Choose to Add More Pecans for a Pecan Streusel

I made two versions one with more pecans, which might be more to your liking. You can decide this by adding more pecans to the top.

Almond Flour Streusel Tops the Crustless Pumpkin Pie Jars

If you take anything away from this post, make this streusel. It’s so easy and you can top a lot of different desserts with it. I have a fruit crumble coming that was a huge hit with recent guests.

Almond flour, cinnamon, butter, Swerve and chopped pecans are heated in a pan while stirring. Top desserts and bake until golden. So simple and it has my mind spinning for all the possibilities.

The Baking Process for Low Carb Crustless Pumpkin Pie Cups

When I develop a recipe, it usually begins with the season I’m in and from there I begin to address my own personal cravings. The funny thing about my recipe developing is I often conjure them up in my head while I’m at the gym.

I envision taste, texture and then try to imagine how to get there in a big fat healthy way.

I wanted this to taste just like the best pumpkin pie, but I didn’t want that eggy custard mouth feel. Skipping eggs and replacing with cream cheese worked well. Instead of the usual evaporated milk which is heavy on carbs, I replaced with one cup of Fair Life high protein, low-carb whole milk. You can use almond milk or coconut milk also.

Is Pumpkin Low Carb?

You may be wondering if pumpkin is okay on a low-carb diet. This article discusses that and all the benefits of pumpkin, so eat up. Each serving has 1/4 cup pumpkin puree, which is 3.5 net carbs.

Nutrition Values

Each serving of this dessert is 5 net carbs and 103 calories.  One slice of regular pumpkin pie is 46 carbs.

More Low Carb Pumpkin Recipes

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Crustless Pumpkin Pie Cups

Pumpkin pie cups with pecan streusel topping, perfect for individual servings and can be frozen.

Course Low Carb Recipe

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 8

Author Angela Roberts

Ingredients

Ingredients for Filling

• 2 cups pumpkin puree
• 3/4 cups Swerve Granulated
• 4 ounces cream cheese softened
• 1 tablespoon pumpkin pie spice
• 1 cup milk your choice I use Fairlife whole milk
• 1 teaspoon maple or vanilla extract
• dash salt
• baking spray

Ingredients for Pecan Streusel

• 1/4 cup finely chopped pecans
• 1/2 cup almond flour
• 2 teaspoons melted butter
• 1 tablespoon Swerve brown sugar Order Here
• 1 cup Stabilized Whipped Cream optional Recipe Here

Kitchen Tools

• small ramikens
• small jars

Instructions

• Preheat oven to 350 degrees F. 180 C.
• Whip cream cheese to make sure it’s very softened. Add in pumpkin, pumpkin pie spice, milk, salt.
• Mix well. I like to use a blender.

Make Pecan Streusel

• Heat small frying pan. Melt butter.
• Add brown sugar, almond flour, pecans.
• Mix together, allowing some of the almond flour to clump to make a little to make streusel.

Assemble

• You can do this two ways. You can put the streusel on the bottom or put the streusel on top. When you put it on bottom, it’s more like a pumpkin pie. On top, it’s more like a pumpkin streusel.
• Bake at 350 Degrees f. (180 C.) for 20 to 25 minutes. Check at 15 minutes. Cover with foil if already golden.

Nutrition

Carbohydrates: 7g | Protein: 3g | Fat: 7g | Fiber: 1g

The post Low Carb Crustless Pumpkin Pie Cups, Pecan Streusel Topping appeared first on Spinach Tiger.

How to Make a Good Low Carb Pumpkin Cheesecake Recipe

Cheesecake is probably one of the most intimidating desserts to make. There are two concerns. When is it really done and will it crack?

Mine obviously didn’t crack, but I did struggle a bit on doneness. You’re supposed to give it a little jiggle. If it jiggles a little circle in the middle, turn off the oven. I didn’t use a bain marie (water bath), as the Loveless Cafe Cookbook says that’s a waste of time.

It bakes for an hour and a half (which seems like a long time). Then turn off the oven,  leave the door open and let it sit in there  for another 30 minutes.  Take it out of oven, and run sharp knife around the edge. Cover loosely with foil for several hours to cool. It’s best if you can refrigerate overnight, but chill for at least 6 hours.

Stop right here if you’re looking for a pumpkin cheesecake recipe. It’s a high, dense creamy cheesecake just absolutely luscious full of pumpkin pie flavor with a grain free almond flour crust.

You can choose to make this a low-carb, keto friendly recipe by using swerve, or you can use sugar. That is up to you. The rest of the recipe remains the same and it’s Cheesecake Factory inspired.

I served this pumpkin cheesecake recipe at a recent birthday dinner as the birthday girl was on the keto diet. Everyone loved it. Mr. Spinach Tiger, who hates pumpkin pie and hates cheesecake, ate a good share.

This is why I say never say never. You think you know what you like, but don’t cut yourself short because maybe you just haven’t had it prepared the right way or you’ve convinced yourself about something that isn’t true.

National Encouragement Day

I only tell you this because if you think you know yourself fully, take another look, reconsider. There is so much more to you than you know, and perhaps waiting to bloom. While we all have the pleasure of aging, we also have a pleasure of never being done.  Old dogs cannot only learn new tricks; they can invent them.

We humans are fluid. We change. We reconsider. We forgive. We reconcile. We rediscover.  We may gray and wrinkle and lose collagen as our joints ache, but our hearts and minds can continue to grow, surprising us.  . That’s a real thing.  I encourage you to encourage yourself to find discover something new about yourself.

I used to say “I don’t make desserts, I don’t bake” and look at me now. I found out that I can and I do it. I now have a keto home bakery, which I never set out to do.

This low carb pumpkin cheesecake gave me no trouble at all. I served with a mixture of heavy cream and sour cream on the side.

I used this recipe from Wholesome Yum for a grain free crust, using almond flour to make a pre-baked crust.

Keto Pumpkin Cheesecake Nutrition Values

I used this organic pumpkin, which has less than 24 net carbs for the whole can. The entire cheesecake serves 10 and has 48 net carbs, making this a very low carb, keto friendly dessert option at 4 net carbs per slice (12 slices to a cake).

The Sweetener for Grain Free Keto Pumpkin Cheesecake

For the sweetener I used the  Confectioner’s Swerve (erythritol), which I can honestly say tasted just like a dessert made with sugar. I’ve used Swerve many times and sometimes you get a cooling effect from it, but this did not happen with the cheesecake. You can read here as to why I love Swerve.

Kitchen Items You Need for this Low-Carb Pumpkin Cheesecake Recipe

I like using a springform pan, but you can use a 9 inch heavy duty cake pan. You might have a little left over if you do that which you can put in another pan. (Amazon affiliate). 


I highly recommend using parchment paper  a food processor works better than a mixer because it won’t create air. If you do use a mixer, make sure to tap the baking dish on the counter to remove air.

These are the parchment paper rounds I use and I love that they have the little tabs.

The nutmeg grinder is not absolutely necessary, but my kitchen wouldn’t be without it, because nutmeg only tastes good if it’s freshly ground.

10-inch Spring Form Pan 

Food Processor

Nutmeg Grinder

More Cheesecakes from Spinach Tiger

 Pumpkin Recipes from Spinach Tiger

Most Popular Cheesecake Recipe here is the Grain Free Maple Pecan Cheesecake Bars.

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Low Carb Pumpkin Cheesecake Recipe (Keto and Paleo friendly)

A low carb, gluten free copycat version of Cheesecake Factory Pumpkin Cheesecake. 4 net carbs per slice.

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 2 hours hours

Servings 12

Author Angela Roberts

Ingredients

• 4 8- ounce packages full fat cream cheese room temperature
• ¼ cup sour cream full fat
• 4 teaspoons ground cinnamon
• 1 teaspoon ginger ground
• ¼ teaspoon cloves ground
• 1/4 teaspoon freshly ground nutmeg
• 1 15- ounce can pure Organic pumpkin see notes
• 2 3/4 cups Swerve Confectioner's Sweetener
• 1 tablespoon vanilla extract or Bourbon
• 4 large room temperature lightly beaten eggs

Bottom Crust

• 2 cups almond flour
• 1/2 cup pecans
• 1/3 cup melted butter
• 1 teaspoon vanilla
• 1 tablespoon Swerve or sugar

Instructions

Make Crust

• Put pecans in food process until crushed into small pieces.
• Add almond flour, melted butter, vanilla and swerve.
• Pat down into a 9-inch springform pan. You may not have enough to go up the sides. Don't worry about that.
• Bake for 10 to 15 minutes until done. Set aside to cool.
• Make Filling
• In a a bowl, add all spices, swerve, vanilla to pumpkin, Mix well. Set aside.
• Using a food processor, mix cream cheese until it is very smooth. Add in swerve. Mix well.
• Add in sour cream, pumpkin,. Mix well.
• Add vanilla.
• Add eggs until just mixed.
• Pour into prepared pan.
• Bake at 325 degrees for up to 1 hour, 15 minutes or until the outside is set and the middle still jiggles a little, It will continue to cook.
• Turn oven off. Open oven door. Leave in for an hour.
• Take cheesecake out. Allow to cool for two hours.
• Refrigerate for at least six hours or overnight.

Notes

I use Confectioner's Swerve for the filling and crust. It's smoother.
You can substitute 2 tablespoons of pumpkin pie spice for the spices.

The post Low Carb Pumpkin Cheesecake Recipe (Cheesecake Factory Inspired) appeared first on Spinach Tiger.

Who wouldn’t love this cream cheese filled pumpkin bundt cake. I will be demonstrating this on Talk of the Town, Thursday, October 22 at 11:00.  

If you’re familiar with Starbuck’s pumpkin scones but don’t want all that sugar, try my grain free, gluten free,  keto friendly version. Keto Pumpkin Scones. 

These are sugar free, made with Swerve, a powdered erythritol, a sugar alcohol (polyol) that is approximately 60-80% as sweet as sucrose (table sugar). The carbs in erythritol go through the body and most importantly it does not spike blood sugar.

I’ve been baking with erythritol for over a year because I follow a low-carb lifestyle. I am not diabetic, but I just feel better not eating sugar or heavy carb laden food.  Most of my recipes use almond flour and coconut flour instead of wheat or grains that spike blood sugar.

I’ve started focusing on keto friendly desserts because I realize like me,  people crave their childhood food memories and that often means dessert. It’s the sweets that can take a good food plan down, but it doesn’t have to.

This Crustless Pumpkin Pie Jar with an Almond Flour Crumble is my latest dessert. The nice thing about baking in mini jars or ramekins is portion control. These taste just like pumpkin pie!

Low Carb Pumpkin Pie with an almond flour crust.

This Pumpkin Cheesecake is inspired from the Cheesecake Factory. No Sugar and it’s gluten free.

Pumpkin Spice Cake with Cream Cheese Frosting. New this year is another favorite of mine.

This roasted sugar pumpkin filled with ricotta cheese is an amazing appetizer. 

Everyone loves pumpkin spiced latte.

Pumpkin Muffins Low Carb (Recipe Coming)

Diabetic Pumpkin Recipes can also be savory.

Fresh Roasted Pumpkin Soup

Keto Pumpkin Cupcakes with Maple Glaze

Pumpkin Curry Carrot Soup

There are so many ways to eat low carb, sugar free that are not compromises to taste. I hope you come back and see all the wonderful low-carb desserts here at Spinach Tiger. 

You might also like these sugar free, low-carb recipes.

• Low Carb Chocolate Budino 
• Grain Free Biscuits
• Grain Free Pancakes
• Grain Free Tortillas
• Maple Pecan Cheesecake Bars

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The post Pumpkin Recipes (Diabetic, Keto Friendly) appeared first on Spinach Tiger.

Friends, you’re in great luck if you’re looking for delicious low-carb, keto desserts.

I just passed my one -year anniversary running my home keto bakery. This means the recipes here at Spinach Tiger  are tested, re-tested and tested again, as I did with this low carb pumpkin bundt cake with a cream cheese swirl.

It’s one thing to post a recipe on a blog, although if you know me, I do take this very seriously. But it’s quite another thing to develop recipes and sell the cakes.  It has to taste good and this delivers on taste and texture.

I will give you everything you need to know for keto baking success, including how to release a bundt cake from the pan, which used to be my scariest moment until I figured out the perfect fail-proof technique.

What ingredients do I use for a low carb pumpkin bundt cake?

As usual, I make a combination of blanched almond flour and coconut flour, baking powder, Swerve sweetener, xanthan gum, salt, pumpkin pie spice.

I use a 3/4 cup of pumpkin puree, five eggs and pumpkin pie spice. There is no need to add any other liquid to this. If you want super moist you can use a full cup of pumpkin puree.

How do you make a cream cheese filling?

I use mainly use my wonderful cheesecake recipe and scale it down.

I use 12 ounces of cream cheese (1 1/2 bars) with one extra large egg and 1/3 cup sour cream, sweetened with with 1/2 cup Confectioner’s Swerve. It’s cheesecake in the middle!

Tips for Baking Low Carb Pumpkin Bundt Cake 

Baking in a bundt pan is perhaps the biggest challenge for a high protein almond-flour based cake. I have a few tips for you and it works PERFECTLY!

• Use butter  to grease pan. Get every crevice.
• Freeze the pan once the paste is applied. This helps set the butter.
• After baking, allow to cool for fifteen minutes. This is important.
• Make a cardboard template to slip down onto the cake to hold it in place while you are releasing the cake.  I use a paper plate (not styrofoam). This way, the cake won’t suddenly drop! Slide onto your cake pan and leave it there. This is not a perfect cut-out, but it doesn’t have to be.
• Turn cake over onto cake plate or large parchment. Let it cool completely before applying glaze or frosting.

What Sweetener do I use for keto desserts?

I use Swerve (a powdered erythritol) and I wrote all what Swerve is and why I use it here.

What Pumpkin Puree do I use?

I use Libby’s but you can use any brand.. The important thing is using pumpkin puree, not pumpkin pie mix. Some brands are more yellow than deep orange and will affect color (but not taste) of the cake.

Cream Cheese Glaze or Cream Cheese Frosting 

You have options. You can use this low carb cream cheese frosting or do cream cheese glaze found here. I like it both ways, but tend to go glaze most often.

The glaze will dry harder and the cream cheese frosting will not. This is your choice.

I like to use a thinner glaze and apply it with a piping bag no piping tip. I snip the tip of the bag taking care to make it small enough to hold.  These are my all time favorite piping bags, as they have a texture and are easy to grip.

What is the best pumpkin pie spice?

My favorite brands are Trader Joe’s and Spice Islands.

If you do make your own as I did here, make sure you start with good spices, especially cinnamon, as not all are created equally. I usually use Spice Islands.

Important Baking Notes

• Make sure you blend your cream cheese mixture well. I use a blender.
• Microwave a teaspoon of batter to taste to see if you have enough pumpkin spice flavor.
• Pay strict attention to my tips on removing a bundt cake from the cake pan.
• Once removed, do not touch cake until completely cool.
• Only put 1/3 batter in bundt pan before adding cream cheese mixture.

Option:  Low Carb Pumpkin Bundt cake without the cream cheese  

If you want to make a simple low carb pumpkin bundt cake, eliminate the cream cheese filling. It’s still a great pumpkin cake by itself. Your cooking time will be less.

How do I know when my bundt cake is done?

This is tricky and I have all the tricks. My rule of thumb is make sure your cake is done by using a meat thermometer. I will take out when the middle reads 205 degrees F., 96 C.  A cake is done at 210 and will continue to bake once out of the oven. Pumpkin is moist and there is little worry about a dry cake, but you do’t want an under-cooked cake.

Macros for Cream Cheese Bundt Cake

Net Carbs: 5    Calories: 292    Fat: 22   Protein: 9

What Bundt Pan do I use?

I love the Nordic Ware bundt pans like this one.

More Low Carb Bundt Cakes from Spinach Tiger

Low Carb Orange Bundt Cake with Orange Butter Glaze

Low Carb Chocolate Ganache Bundt Cake

Low Carb White Chocolate Raspberry Bundt Cake

Print

Cream Cheese Stuffed Low Carb Pumpkin Bundt Cake

Filled with cream cheese, this pumpkin cake topped with vanilla glaze is dreamy.

Course Keto Cake

Cuisine American

Keyword cream cheese, keto cake, pumpkin cake

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Servings -24 servings

Calories 270kcal

Ingredients

Cream Cheese Filling

• 12 ounces cream cheese room temperature
• 1/4 cup sour cream
• 1/2 cup confectioner's Swerve
• 1 egg
• 1/2 teaspoon maple extract optional
• pinch salt

Pumpkin Cake Dry Ingredients

• 260 grams blanched fine almond flour
• 28 grams coconut flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon xanthan gum
• 1 cup granulated powdered erythritol I use Swerve
• 2 tablespoon pumpkin spice

Cake Wet Ingredients

• 1/2 cup avocado oil
• 5 eggs room temperature
• 3/4 cup pumpkin puree
• 2 tablespoons sour cream
• 1 teaspoon vanilla extract

Cream Cheese Vanilla Glaze

• 4 ounces cream cheese See Notes
• 1 1/2 cups Swerve Confectioner's Sweetener
• 1/4 cup water More if needed
• 1/2 teaspoon vanilla

Cream Cheese Frosting Recipe Here

Instructions

• Prepare bundt pan, by generously buttering with soft butter. Freeze pan.
• Preheat oven to 350 degrees F. 180 C.

Cream Cheese Filing

• Put in blender adding eggs, sour cream first.
• Add maple extract if using (or use vanilla extract).
• If cream cheese isn't soft enough, microwave for ten seconds. It can be warm.
• Add cream cheese and blend until smooth. Set aside.

Cake Batter

• Mix eggs with oil.
• Add pumpkin puree, sour cream, followed by vanilla.
• Mix all dry ingredients in separate bowl. Whisk to make sure all in evenly incorporated.
• Add the dry ingredient to the wet ingredients
• Mix just until incorporated on low. Don't over mix.
• Pour 1/3 of batter into bundt pan. Smooth out with offset spatula.
• Pour cream cheese mixture evenly over batter.
• Top with the rest of the cake batter. Smooth out.
• Bake for 45 minutes until a thermometer measures at least 205 degrees F. Check at 35 minutes. You may need to cover with foil at this point, if edges are browning.

Remove Bundt Cake from Pan

• Set a timer for 15 mins. (More tips in blog post).
• Take a small offset spatula and go around the edges.
• Use cardboard cut out as described in blog post tips. Cover cake with template and turn over. Carefully set on cake plate.
• Allow to cool completely before glazing.
• You can either use a thinner cream cheese glaze below or a thicker cream cheese frosting.

Cream Cheese Glaze

• Warm cream cheese for about 15 seconds in microwave.
• Put confectioner's in separate bowl, add water a little at a time.
• Add cream cheese, vanilla and dash of salt.
• Mix well. You should be able to put glaze in piping bag and clip off small tip of bag and using a quick motion up and down, applying glaze. You can also pour it or use a spoon to apply.
• When applying glaze with a pastry bag, place a cupcake liner in center of bundt cake, which catches extra glaze. You can then remove and use.
• Refrigerate cake for several hours before serving. Keep stored in refrigerator.

Notes

Cream Cheese Glaze: You can do a Water glaze instead and save calories and carbs. 

Mix  2 cups Confectioner's Swerve with water by adding a little bit of water at a time. 

Nutrition

Serving: 1of 14 | Calories: 270kcal | Carbohydrates: 7g | Protein: 9g | Fat: 2g | Trans Fat: 22g | Fiber: 2g

The post Cream Cheese Filled Low Carb Pumpkin Bundt Cake, Gluten Free appeared first on Spinach Tiger.

Middle Fork Kitchen Bar roasted the sugar pumpkin in their wood burning oven. The genius roast pumpkin recipe was finished off with ricotta cheese, molasses and pomegranate. It seriously wow’d us. I knew I was going to come home and roast a pumpkin.

What is a sugar pumpkin?

Often known as sugar pie pumpkins, they weigh between two and four pounds and are sweeter and less stringy than the larger counterparts. These are the pumpkins we also make pumpkin pies with. When you roast a sugar pumpkin long enough to get a char on the outside skin, the sweet flesh pulls away and is scrumptious.

How to Roast a Sugar Pumpkin

Roasting a sugar pumpkin was much easier than I expected. While squash are hard to cut through, capping off the top of the two sugar pumpkins I roasted was a snap.

They are full of seeds, lots of seeds for little guys, and there’s quite a bit to remove until you have just pure, sweet flesh, and I used an ice cream scoop.

Once that’s done, set the oven for 400 degrees F., rub the inside with olive oil and roast on baking sheet for 20 to 30 minutes. You’ll know when it’s done, as the flesh starts to separate from the skin.

Once roasted, I filled with a dollop of ricotta, drizzled a chocolate balsamic, and sprinkled with pomegranate seeds. I paired this with roast chicken, and the combination is sublime.

Each bite was the perfect bite, and I can’t gush enough over this. I love roasting a chicken, but you could easily pick up a chicken at the store, grab a pumpkin and in under 30 minutes have a super delicious, big fat healthy dinner that is restaurant worthy, lower carb (even with the pomegranate) and a true celebration of Fall.

Is this Roast Pumpkin Okay on a Low Carb Diet?

Pumpkin is perfectly okay on a low carb diet and has many benefits. One cup of cooked pumpkin is 49 calories, and 6 net carbs.

A 3 pound pumpkin will give you about 2 cups of pumpkin.

Eating 1/4 serving of this recipes is 6 net carbs with the ricotta cheese and pomegranate arils.

How to Serve Roast Pumpkin

Roasted Chicken with pumpkin is delicious, but imagine eating this with roasted turkey. Great idea for the main day or leftovers. I think pulled pork or pork chops would also pair amazingly well.

The Benefits of Pumpkin

One of the things that’s very important to me is to present vegetables as often and as beautiful and enticing as possible.

Pumpkin is considered a superfood, as it’s nutrient dense, low calorie, low carb, approved for low glycemic diets, rich Vitamin A, Lutein and Zeaxanthin which some say protect eyesight.

Well, friends, there you have it, so eat more pumpkin. Most of my recipes here at Spinach Tiger are for sweet pumpkin desserts and now I feel obliged to start cooking more savory roast pumpkin recipes.

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Play around with Roasted Pumpkin Recipe

Play Around with Roasted Pumpkin Recipe

I could think of several ways to turn this roasted pumpkin recipe into a full fledged entree.

• Stuff with cooked and crumbled Italian Sausage.
• Stuff with Pulled Pork or Carnitas.
• Stuff with bacon beef taco meat.

Print

Roast Pumpkin

Course Side Dish

Cuisine American

Ingredients

• 1 3 pound sugar pumpkin
• 1 teaspoon olive oil
• 1/2 cup ricotta cheese
• 2 tablespoons pomegranate seeds
• 1/4 teaspoon salt and pepper each or to taste
• 1 tablespoon balsamic vinegar or maple syrup

Instructions

• Cut off the to of the pumpkin about one or two inches from top.
• Scrape out all the seeds, and stringy flesh
• Rub the inside the with olive oil.
• Roast at 425 degrees for 20 minutes.
• Squeeze some orange an option when it comes out of oven.
• Add ricotta cheese.
• Season with Salt and Pepper
• Drizzle with a syrupy balsamic or maple syrup.
• Add Pomegranate arils

The post Savory Roast Pumpkin Recipe appeared first on Spinach Tiger.