Archive for October, 2012

Low-Carb Pumpkin Pie

October 29, 2012

Wow! I had no idea just how popular my Mexi-Keto post would be. It was so popular, it inspired me to post another Low-Carb recipe.

My brother had his birthday this month and came over to my and my husband’s house for a special birthday dinner. James favorite dessert is Pumpkin Pie, so when I asked him what he’d like for his birthday dessert, he quickly sent me a recipe for Low-Carb Pumpkin Pie. I was a little wary about baking it at first, as most Low-Carb desserts I’ve tried have been bland or fallen apart. I was pleasantly surprised however, when this pie turned out to be flavorful and pretty.

Picture Courtesy of Steve


*Walnut Crust: 

2 1/2  cups walnuts

1  tsp baking soda

1/4  tsp kosher salt

2  Tbsp. butter, melted


Blend the walnuts, baking soda, and salt together until fine in food processor or blender. Using a fork, mix the butter in until the walnut mixture is well coated. Spread the crust into a 9-inch tart pan. Using hands, smooth the crust out evenly making sure to coat the sides of the pan thicker than the bottom. Place the pie on a cookie sheet (to keep the bottom from being burnt) and bake for 15 min. at 350 degrees.


*Pumpkin Pie Filling: 

One 15-ounce can of pumpkin

1  cup canned coconut milk

1  tsp vanilla extract

1/4  tsp ground cloves

1/2  tsp cinnamon

1/2  tsp ground nutmeg

1/4  tsp ground ginger

1/4  tsp ground cardamom

pinch of sea salt

3  Tbsp. maple syrup

1  Tbsp. arrowroot powder or cornstarch

3  eggs, whisked


Whisk all ingredients together in large bowl until smooth. Pour into baked crust being careful not to overfill. Bake for 50 min. or until center of pie jiggles slightly.


I served this pie with 1 cup of heavy cream, 1/2 tsp. of vanilla, 1 1/2 tsp. Bacardi Rum, whipped together on medium-high until stiff in an electric mixer.


*Recipe from Marks Daily Apple


~Soli Deo Gloria



Mexi-Keto Tacos

October 28, 2012

Almost three weeks ago, my husband and I started eating low-carb, high-fat. Steve’s been a little more serious about it than I have, but we’ve both been feeling more energetic and dropping unwanted weight. While we’ve found eating this way to be much more healthy and fulfilling, it has been a little tough to give up on some of our old foods and find creative ways to have variety while still eating well. Needless to say my Mexican hubby needs his tacos. Browsing different Paleo forums the other day in search of a good alternative, Steve found a recipe for taco shells made from Provolone cheese. Stopping at the grocery store on our way home from church to buy more bacon (we eat quite a lot of bacon) we also purchased the ingredients for Steve’s Mexi-Keto Tacos.


Picture Courtesy of Steve


Taco Shells:

*Make sure your Provolone cheese is round*

Microwave one slice of cheese on a piece of parchment paper on high for 65-75 seconds. Let it cool for a few seconds, then being careful not to touch the hot cheese, drape it over the handle of a wooden spoon balanced on two cups (before I took the parchment paper off, I made sure to shape the cheese first). The cheese is very greasy, so I’d recommend putting paper towels, or a plate beneath it. Once the cheese is cool to the touch, set on a paper towel-lined plate.


Taco Meat:

*These measurements are for every one pound of ground beef*

2 tsp. Chili Powder

2 tsp. Paprika

1 1/2 tsp. Salt

1 tsp. Cumin

1/2 tsp. Cayenne

1/2 tsp. Garlic Powder

1/4 tsp. Oregano


Add all ingredients to browned meat and cook until fragrant, about 1 minute.


~Soli Deo Gloria