Low carb dessert recipes are very dear to me.
And this pumpkin almond cranberry torte is a real winner.
Talk about what you should bring them for Thanksgiving! So you see, you can have your cake and eat it too. Recently I made a diabetic friend very happy by making this low carb dessert, which I served to everyone, as he exclaimed delightedly it was the very first time he was reunited with dessert in years. I also got a kick out my granddaughter Sara who, on hearing she had to leave and go home, sat unflappably with her plate and finished her piece to the last crumb before she joined her waiting family at the door.
The flavor lineup in this low carb dessert can’t be beat.
Pumpkin, almonds, cranberries: how can you miss? All I did was mix all ingredients by hand. I only recommend to make this low carb dessert and all carb goodies as “low” as possible. In other words, pancakes and pies, OK, muffins still OK, cakes not so OK. This will make you a nice big batch, so freeze some, you’ll be glad to find it when you need it.
So far I find Stevia (be sure you get the one marked “no bitter taste”) and Truvia the very best natural sweeteners to use for low carb dessert recipes. Rule of thumb. 1 cup sugar = 1/2 cup Stevia or Truvia.
If sugar is no problem, go ahead and use sugar in this recipe.
The dessert won’t be a low carb dessert.
But it will still be much lower carbs than if it were made with regular flour.
- 3 cups almond flour
- 1 teaspoon baking powder
- 2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons cinnamon
- 2 cups fresh or frozen cranberries , coarsely ground (use a food processor)
- 3/4 cup Stevia or Truvia (health food stores, buy it in loose containers, not in packets), or 1 1/2 cups sugar.
- 4 eggs
- 2 cups pure canned pumpkin
- 1 cup soy, canola, olive or coconut oil
- 1/2 cup chopped walnuts or pecans
Preheat the oven to 350 degrees.
In a mixing bowl, mix the first set of ingredients. Add the second set of ingredients and mix thoroughly by hand. pour the mixture in a greased 12 inch pie late, or 2 9" pie plates, or medium muffin forms, or a combination of both. Bake 45 minutes, or a little longer, until a knife inserted in the center comes out clean.