Why have I made carrot cake over ten times in the past three days? To come up with a Healthy Carrot Cake that’s low in carbohydrates and gluten-free for you! This fragrant and flavorful cake is also dairy-free and nut-free, if you omit the classic add in of chopped walnuts. I promise you won’t miss the raisins in this nourishing carrot cake that’s not just healthy “because it has vegetables in it!” 😉 The other bad stuff–those culprits named Sugar and Flour–are conspicuously left out of this recipe. All of that grating was totally worth it.
There is a teaspoon of blackstrap molasses–which is technically a sugar–in this recipe. It’s a thick, dark iron-rich syrup made from the sugarcane plant. This molasses is potent stuff, and contributes a rich flavor and coloring to the cake. You can leave molasses out to be completely sugar-free, but I think it’s worth the 4 grams of carbs.
You can bake the cake into a traditional rectangular loaf, or snack-sized mini muffins. Get creative and have fun with your sugar-free frosting! It pipes well, using a zip top bag with the corner snipped off.
A bit of food coloring can transform your homemade low carb treats into festive, eye-catching confections worthy of special occasions. Check the food coloring label for hidden sugar before you buy. I made the mistake of not checking the label of the Wilton gel coloring I used here, and saw it contained corn syrup, much to my dismay! That pesky Sugar manages to sneak in everywhere, doesn’t it? McCormick food colors, found in most grocery stores, are sugar-free. I’ve tried a couple of organic dyes, and unfortunately neither of them yielded satisfactory results. You need so little coloring for an entire batch of frosting that I’m not too worried about the health effects. If you have any recommendations for natural food dye, let us know in the comments, please.
The frosting is absolutely delicious any color you make it. It’s a new and improved Healthy Cream Cheese Frosting, with a special low carb ingredient that might be familiar to the Asian and Indian readers of this blog…
I realize I’ve done a few pies in the past few posts, and I’m letting you know there are definitely other treats on the agenda coming up. I’m just really loving cold and creamy low carb pies for this warm weather we’re having here in NC!
There is another coconut cream pie recipe posted here, which I made back in December. This one is a little different since it is free of any starch thickeners. It’s better tasting and lower in carbohydrates, which is good news for diabetic and primal readers. Now, I realize dairy is in no way primal, but it is a food group that I consume quite frequently since my Northern European ancestors conferred upon me the ability to handle it pretty well! You might try making this pie with coconut cream, but whipping it to a fluffy and light consistency has proven difficult since it is more stiff than regular cream.
The multiple steps make this recipe sound complicated, but it’s really just a bit of a drawn out process. I recommend doing little tasks (blog surfing, laundry folding, etc.) during the intervals between the steps. I promise you that the labor will be well worth it.
I’m not ashamed to admit this slice was gone within minutes of the photo being taken!
This pie is one of my top three favorite desserts of all time. It was gobbled up within a couple of days by my family when I made it as a Christmas treat! It’s got just the right balance of sweetness and richness, with a delicate, light filling and a hint of coconut flavor to tantalize your tastebuds. (more…)
Hello, friends! Happy holidays! To ring in the new year on a healthy note, let’s make some pie. I asked y’all to request your favorite desserts to give me some inspiration for creating new recipes, and the response was overwhelming. Coconut cream pie was one of the top requests!
School’s out for the summer, and I’m back in the kitchen. So happy to have a break from coursework, and time to create another low carb recipe! Here in Florida, the summer heat has me craving cool, creamy desserts and icy treats to enjoy. Enter a sugar-free version of the official dessert of the state of Florida: Key Lime Pie!
This is not your momma’s key lime pie…
…or at least if my mother made key lime pie (she grew up in North Dakota), it wouldn’t be like this! There are no egg yolks or sweetened condensed milk to be found in this version. With all of the tart, sweet flavor and none of the sugar, this low carb key lime pie will remind you of the slices you’ve enjoyed in Florida seafood restaurants. The pie has a slightly different texture than the original, though, with its airy, almost mousse-like filling. I can promise you that you won’t miss the sweetened condensed milk after tasting this pie.
Hi readers! I wanted to keep you updated, since I have been receiving your emails and comments daily, even in the absence of new recipes. THANK YOU! I love hearing from individuals who share my passion for living and cooking sugar-free. You guys rock.
I have created a new email account that’sjust for Healthy Indulgences questions and comments. That way, I won’t miss any of your emails. You have my sincerest apologies if you have contacted me for a question, and I have not responded to you! I hold off on responding to blog-related queries till I have addressed emails related to academic and personal matters. Hopefully with a separate account for Healthy Indulgences, there will be no more emails buried and forgotten about in my personal inbox.
My summer coursework has taken me out of the kitchen and kept me in the classroom. When I can “find my groove” and feel confident juggling class, cooking, and blogging, I will start posting again!
To those of you who have donated, I am thanking you right here, now, from the bottom of my heart! I appreciate the financial support, since I am still finishing my undergraduate education.
To summarize: A) New email account for Healthy Indulgences (firstname.lastname@example.org, which is posted on the sidebar <—) B) My apologies for missed emails C) Thank you for your support! Hope you are enjoying your summer! Feel free to let me know in the comments if there are any summer dessert recipes you’d like to see recreated as low carb, gluten-free treats.
At last, I am posting the recipe that goes with the photo you see below! Apologies for the delay. Am enjoying the last days of Spring Break. The Floridian in me is pretty excited about it (hint: it’s a well-loved pie!), too.
Regarding comments, I’m sorry to say I cannot keep up with them for the time being. I am merely a student, with my top priorities being school work and other activities on campus. Please do not hesitate to email me. Go ahead and shoot me another one if I miss your first email! I will be creating a separate email account shortly just to respond to blog comments and questions, since they are currently mixed in with my school/work/personal emails. Thank you for your understanding.
At any rate, I hope you will give these easy, tasty cheesecakes a try. You can add what ever berry you like, or perhaps get creative and drop other goodies into the unbaked filling (low carb chocolate chips? sugar-free cookie chunks?!). The gluten-free nut crust could be tweaked with finely ground dried coconut flakes and perhaps a bit of buckwheat flour to make it nut-free for those allergic, but I will leave the experimentation up to you this time! By the way, these cheesecakes were an entry for a contest sponsored by a sugar-free retailer that occurred ages ago. I have since tested the recipe multiple times, and the results have been met with “winning” ratings by my testers, although these tasty bites did not garner accolades in the official contest. The official contest winners were, incidentally, not low carb dishes. Doesn’t the low-glycemic crowd need love too? 😉 (more…)
To all of my amazing, supportive readers: The wait is over! You’ll be seeing a new recipe posted every week or so. I can’t make hard and fast promises, but I WILL attempt to designate a few hours each weekend to post, so as to use up some of this stevia (and erythritol! oh my) I received from the wonderful Ron Redding over at NuNaturals. Furthermore, I’d like to show my appreciation those of you who have used my iherb.com rewards code (see sidebar) and who have made Paypal donations. I am able to restock baking supplies once again! Since I’m a full time college student, every little bit really helps.
Stay tuned! I should have a new post up, featuring a brand new tasty sugar-free dessert, by **March, as I have my first major round of exams to prepare for up until then! Spring break is coming up in early March, which will give me a breather. Sorry for the delay, folks. The recipes are ready to go, but writing up a thoughtful post takes time. If I don’t respond to your first email, please try me again, as I have been on the computer less and less as of late, and sometimes my inbox gets backed up. Thank you for your patience! **Edited
Again, I can’t thank y’all enough for your supportive emails, comments, and for spreading the word about sugar-free living! Feel free to contact me via email instead of in the comments please. Have fun with your healthy baking, all!
Just returned, completely rejuvenated, from a trip to a see friends and relatives up north. Minnesota and North Dakota are some of my favorite places on Earth. I feel revitalized from being immersed in this uplifting, highly social culture for two weeks. Let me explain: In Fargo, North Dakota and elsewear, the human connection, the sense of community, is strong in the smallish Midwestern towns. How refreshing!