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How To make Diabetic Thanksgiving Cheesecake
Ingredients
1
each
3 oz box any flavor, sugar free geletin
8
oz
light cream cheese
1
pk
d-zerta topping, whipped as pk directions
2
cup
graham cracker crumbs
22
pk
sweet n' low
7
tablespoon
margaine, from sticks
Directions:
Dissolve gelatin in 1 c warm water. Set aside to cool. Mix together 6 pkg
sweet/low and graham cracker crumbs. Add melted margarine. Press 2 c of
crumb mixture firml;y into 9 x 13 pan. Reserve rest for top. Cream 16 pkg
sweet/low with cream cheese. Stir in prepared whipped topping. Pour mixture
over crust and sprinkle with remaining cracker crumbs. Chill 3-4 hr. Also
freezes well. ( 37 calories per square), Makes 36 squares.
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Hey family! Welcome to my HEALTHY Thanksgiving Recipes & Holiday Menu Ideas video for 2019! Cook with me today as I share tons of healthy & guilt free recipes that are all gluten free, dairy free + sugar free. This can help you with the holiday season in eating better, while not feeling like you're missing out on all the good food. Here's the blog post to see the recipes easier - If you enjoy this video, I would love if you would share this with your friends/family or on your socials (tag me!) Thanks so much for watching & I can’t wait to chat with y’all in the comments!!
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Hey Everyone today we are making THE BEST KETO PUMPKIN PIE RECIPE! How to Make Keto Low Carb Pumpkin Pie For Thanksgiving that's Only 3 Net Carbs!
Ingredients:
Crust:
1 1 /2 cups of Almond flour
¼ cup of powdered sweetener (I use this one:
½ teaspoon of vanilla extract
¼ cup butter melted
Pinch of salt
Pumpkin Filling
3 eggs
3/4 cup of powdered allulose (I use this one:
**PLEASE NOTE: If you are using erythritol or monk fruit, please HALF this amount and taste from there**
1 teaspoon of ground cinnamon
Pink of salt
1 teaspoon of vanilla extract
1 teaspoon of pumpkin spice
1 (15 ounces) can of pumpkin puree
¾ cup of heavy cream
3 drops of stevia
Preparation:
1. In a bowl add all ingredients and form dough
2. Press against pie dish and poke holes with the fork
3. Bake at 325 for 5 minutes
4. Set aside and allow to cool
5. Increase oven to 350F
6. Mix all pumpkin filling ingredients together
7. Pour in prebaked crust
8. Cut a big enough foil to cover the bottom and bring up to the sides to cover the edges of the crust to prevent burning
10. Bake for 30 to 45 minutes until knife comes out clean
Tips:
Check the pumpkin filling taste and adjust if needed.
Wrap Pie with foil before baking to prevent direct head burning the crust
Per Serving (15 servings)
3g Net Carb
8g Total Carb
2g Fiber
13g Fat
4g Protein
154 Calories
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