Salted Caramel Pudding – Low Carb, Gluten Free, Straight-Up Yum

Salted Caramel Pudding – Low Carb, Gluten Free, Straight-Up Yum

One of the things I miss the most since starting low carb is salted caramel ice cream. I have yet to find a low carb equivalent that tastes salty or caramel-y. I decided to experiment and come up with something to satisfy that craving when it hits. 

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I knew I would use Jello brand sugar free vanilla pudding as my base. And, just the other day I picked up some sugar free caramel DaVinci syrup at Sam’s Club. The problem I faced was how to mix up the pudding without all the milk sugars. I knew I had two options.

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Option # 1: Use almond milk

I prefer to not do this, because I don’t always have luck getting my pudding to set up. I know you have to use a bit less, but I just can’t seem to get it right without it being runny. I will experiment more but I was craving salted caramel and I didn’t want to risk ruining the dish.

Option # 2: Heavy whipping cream

I knew this would give me a pudding with a thicker, fluffier consistency, but it actually turned out really great with the mix of cream and caramel syrup. Next time, I may experiment with a mix of heavy cream and almond milk and see how that turns out. For this recipe, I used the heavy whipping cream. Should you choose to use almond milk, you’ll want to use less of it than is called for here.

If you are allowed a few more carbs than I am, such as if you are on maintenance, you could also try using whole milk or low carb milk. 

Low Carb Salted Caramel Pudding Recipe

 

Salted Caramel Pudding – Low Carb, Gluten Free, Straight-Up Yum
Author: Crabby Housewife
Ingredients
  • 1 regular package of Jello sugar free vanilla pudding
  • 1/2 cup + 1 tablespoon Davinci sugar free caramel syrup
  • 1 1/2 cups heavy whipping cream
  • 1 teaspoon sea salt I used 1/2 tablespoon, but I love it saltier, you can always add more
  • Whipped cream optional
Instructions
  1. Add wet ingredients to a deep mixing bowl.
  2. Add salt and sugar free pudding mix.
  3. Use your mixer to whip it together until completely mixed and smooth.
  4. If you'd like, you can add a bit of whipped cream for a fluffier texture and mix or fold it in.
  5. Add a dollop of whipped cream (just make sure there are no or few added carbs, by making it at home or checking labels carefully).
  6. Grab spoon.
  7. Enjoy!

This recipe is super simple. You can whip it up in about five or ten minutes, assuming you have the ingredients on hand. I think it would be an elegant addition to a dinner party by placing the pudding into small clear plastic cups, topping with whipped cream and then sprinkling some pink Himalayan salt over the top. 

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Low Carb Gluten Free Cloud Bread

Low Carb Gluten Free Cloud Bread

As many of you know, I was diagnosed several years back as having prediabetes. I was able to get my numbers in the normal range by just making sure I cut back on sugar and didn’t eat carbs alone. However, a couple of weeks ago, I was feeling horrible. We had a very busy couple of months and had been eating out a lot and I’d been eating a lot of prepared and junky foods.

It is hard to explain how you feel when your blood sugar is high unless you’ve experienced it. The best way I can describe it is that feeling you get when you’ve gone 48 hours without sleep and you almost feel like you’re out of your own body. It is an almost dizzy, but not quite feeling. I immediately went home and took my blood sugar because it was the same feeling I’d had when I went to the doctor a few years back and found out it was running high.

Sure enough, it was about 150 that day, which isn’t crazy but is much higher than it should have been two hours after eating. I’ve met diabetes before. It runs on both sides of my family. It hurt my grandfather and he didn’t live long. It then attacked a cousin and he died from complications of it at a young age. I also don’t like medications. I prefer not to take any if I can help it and I sure don’t want to be on some of the diabetic ones that can cause some serious side effects.

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So, I immediately cut all the refined carbs and starches out of my diet. I am currently only eating lean meats, berries, non-starchy veggies, healthy fats, nuts, and seeds. I may later add in some legumes but not just yet. I am also exercising every day.

My blood sugar is back down to almost normal, but is still running high in the mornings. I think, over time, that number will come back down, too. 

The one thing I miss so much is being able to have bread. So, when I saw Sugar-Free Mom’s recipe for cloud bread, I knew I had to give it a try. My picture of how mine turned out is at the top of this page. The screenshot of her web page with the recipe is below. Notice how mine is much rounder like a loaf of bread? It did fall and look just like her picture as it started to cool.

Screenshot of sugarfreemom.com
Screenshot of sugarfreemom.com

Now, I was a little worried because you have to create a non-sweet meringue to fold in. I have never been abI am thrilled to be able to add this bread (some people make it as rolls, but I want to do some bread things with it). I’m going to try:

  • Cloud bread grilled cheese
  • French toast with cloud bread
  • Sandwiches
  • Pizza crust out of thin cloud bread
  • Toast with my eggs

I hope you’re as excited as I am about cloud bread. Give Sugar Free Mom’s recipe a try.

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Powerhouse Antioxidant Smoothie – High Protein, Low Glycemic

Powerhouse Antioxidant Smoothie – High Protein, Low Glycemic

As many of you know, a few years back I was diagnosed as pre-diabetic. While I’ve been able to keep my blood sugar numbers under control, diabetes is always going to be there. It is like a beast hiding in a dark cave, just waiting for the chance to come out and attack.

With that in mind, I’ve tried to up the nutrients in my diet and focus more on whole foods while limiting starches and sugars. This year, I discovered smoothies. I don’t always feel like eating when I wake up, but I know it’s important to get something healthy in my body to start the day right. This smoothie does not negatively impact my blood sugars, but if you are battling blood sugar issues, I encourage you to test, test, test every time you try something new. Your reaction may differ from mine.

This recipe has a couple of unique things in it that I believe keep my numbers low while letting me drink essentially crushed fruit.

  • A shot of Ningxia Red – This is basically wolfberry or goji juice. It hails from China and is a powerhouse of antioxidants. I am so impressed with the benefits of this berry that I signed up for a discount with Young Living (called distributor) just to order it myself at a discount. I drink about 2 ounces per day of Ningxia Red (or put it in a smoothie). I actually love the tartness of the juice but some people find it too tart, so mixing into a smoothie disguises the taste.
  • Konjac Glucomannan Powder – (note, the link is an affiliate link that helps support this site). This powder has some neat properties that help balance blood sugar. I add 1 teaspoon to smoothies. You can also drink it in water before a meal or add to things like yogurt. Never ever take the powder if it is not in a liquid as it turns to a thick gel and thus could harm you eating it straight.
  • Coconut Oil – I try to get about 2 Tablespoons of virgin, cold-pressed coconut oil in my diet every day. This also has benefits for controlling blood sugar. When I added coconut oil to my daily diet, my blood sugar dropped almost 30 points. I have been a believer in it ever since. It also is very satisfying. If you buy the right brand (I like Nutiva Organic Virgin Coconut Oil, 15 Ounce), it has very little taste. You won’t even notice it in a smoothie.

With a note on why I add those additions, you may find it is smarter for you to add something different to address your own particular health concerns. Chia seeds have a lot of nutrients, you can add extra fiber, or add nothing at all.

 

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Another note. Recently, I got really tired of all the food my family wastes. It seems we are always throwing out “extra” food that didn’t get eaten. I cut up berries and a cup or so would go bad before we ate it. I’d buy spinach for my smoothies and it would go bad before I could eat it all. For the purposes of smoothies, I went ahead and bought a couple of cheap ice cube trays from the dollar store. I threw that cup of berries getting ready to go bad and that spinach into a blender and made it into a mash. I then poured into the ice cube trays, froze, and transferred to freezer bags. Now, I can just grab a few cubes and throw into the blender. Saves money, time, and I feel good about not wasting food.

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Super Easy Lemon Cheesecake – Lower Carb

Super Easy Lemon Cheesecake – Lower Carb

If you’re looking for an easy, tart and sweet dessert to whip up, this low sugar and low carb lemon cheesecake requires no cooking. I created this recipe the other day, but was inspired by Low-Carb, So Simple’s recipe for Strawberry Cheesecake Fat Bombs.

As I was mixing up some of the fat bombs, I thought to myself how cream cheese makes the best cheesecake and that I was in the mood for something tart and lemony. So, I threw together this little recipe.

If you want a crust for it, you could crush up some sugar free shortbread or vanilla cookies, mix with some melted butter and use that as your crust. I like this just fine without a crust, though.

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Another option would be to pour these into individual plastic drinking cups (the very small, shallow ones) and have a snack people can easily grab and eat.

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