Low Carb Pumpkin Cranberry Almond Torte Recipe
Posted on 27th of October, 2013 by Lévana
Talk about what you should bring them for Thanksgiving! Exploring with low and no carb desserts, and this is a real winner. So you see, you can have your cake and eat it too. Recently I made a diabetic friend very happy, 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.
This flavor lineup can’t be beat. All I did was mix all ingredients by hand. I only recommend to make this and all carb 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 no carb sweeteners to use. Rule of thumb. 1 cup sugar = 1/2 cup Stevia or Truvia.
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)
1 cup Stevia or Truvia (health food stores, buy it in loose containers, not in packets)
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.