Monday, April 30, 2018

Maple Pecan Scones

Not my recipe… but a great one that I had to try.  It’s a keeper.

I’ve been all over the board with non-sugar substitutes.  I am literally trying everything I can find.

The author of this recipe swears by Swerve and for some reason I have yet to try that one.  So even though the recipe calls for SWERVE, I used Xylitol.  They still taste wonderful.

Scones 6b


2 cups almond flour

1/4 cup Swerve Sweetener

2 tsp baking powder

1/4 tsp salt

1/2 cup chopped pecans

1 large egg

1//4 cup butter melted

2 tbsp heavy cream

1 tsp maple extract

For the Glaze:

6 tbsp powdered Swerve Sweetener

2 tbsp heavy cream

1 tsp maple extract

Water if needed

Scones 2a

scones 4a

Scones 5a



Preheat oven to 325 degrees.

Line a baking sheet with parchment paper or silicone mat, (which I always forget I have).

Whisk together the almond flour, sweetener, baking powder and salt in a large bowl.  Add pecans, butter, egg, cream and maple extract and stir until dough forms.

Place dough on the parchment paper and shape into a circle ab out 7 or 8 inches in diameter.  Slice into 8 wedges and separate the wedges individually on the baking sheet.

Bake 25-30 minutes, checking at 25 minutes.  Mine took longer to bake and I would bake them even a tad longer to firm them up a bit.

Let cool on the pan.

For the Glaze:

Whisk together powdered swerve, maple extract and heavy cream.  She suggests adding a bit of water to thin the mixture if needed.

Spread or drizzle over the cooled scones and let set.

NOTE:  The first time I made these I used a combination of cream cheese, sweetener and cream. 

I piped this heavier topping from a plastic bag as I didn't have the Powdered Swerve. 

It was good, but better with the Maple Glaze.

Recipe from

Thursday, December 7, 2017

Chocolate Crinkle Cookies

I love that these cookies are so easy to make.
The cookie dough does require 4 hours refrigeration, so factor that in to your prep time.
Once they’re out of the fridge, just roll them in balls dip them in sugar and bake.  Easy Peasy.
This recipe will also make at least 72 cookies.  Which is a GOOD thing!
Chocolate Crinkle Cookies 2

Wednesday, November 29, 2017

Shepherd’s Pie– With Cauliflower Mash

I found this recipe and just tweaked it a little so that it would make enough to feed a very hungry family.

I also cheated a bit from the original recipe.

I’ll admit it… I used frozen mashed cauliflower.  The truth is… you probably will too.

This is low carb, but I did add one carrot as I think this recipe needs the carrot  not only for flavor but color.

shepherds pie 1

Saturday, November 18, 2017

Cranberry Orange Biscotti

I love this recipe.  So flavourful and so festive.
cranberry orange biscotti 13a

Thursday, November 16, 2017

Gingerbread Biscotti

I looked through over a dozen Gingerbread Biscotti Recipes and this looked to be the best.  And it was !
I’m not much of a dunker, but I’ve heard they’re excellent for dunking.
gingerbread biscotti 8a

Tuesday, November 7, 2017

Cauli-Rice Pudding

Nothing thrilled me more than finding a low carb version of rice pudding.
There are a lot of versions of cauli-rice pudding out there, but quite honestly, I stumbled on the perfect one the first time out.
cauli rice pudding 1A
It can’t get any simpler than this.

Coconut Flour Pumpkin Muffins

These muffins are a great alternative to oily, high sugar muffins.
They are perfect for a low carb diet.
As with anything baked with coconut flour they tend to be on the dryer side, but I don’t mind it.
A little pat of butter makes these muffins even better right out of the oven.
coconut flour pumpkin muffins 3a