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Extra vacation recipes: Cranberry Sauce and Apple Cranberry Crumble

Listed here are two Wheat Stomach favorites, all wheat/grain-free and restricted in carbohydrate publicity, so as to add to your great and wholesome vacation meals!

Cranberry Sauce 

Right here’s a zesty model of conventional cranberry sauce, minus the sugar. The orange, cinnamon, and different spices, together with the crunch of walnuts, make this one among my favourite vacation facet dishes.

There are 31.5 grams whole “internet” carbohydrates in the complete recipe, or 5.25 grams per serving. To additional scale back carbs, you’ll be able to miss the orange juice and use extra zest.

Makes 6 servings

1 cup water
12 ounces recent complete cranberries
1/4 cup pure sweetener equal to 1 cup sugar (e.g., Lakanto, Advantage, Swerve, allulose)
1 tablespoon orange zest + juice of half an orange
½ cup chopped walnuts
1 teaspoon floor cinnamon
½ teaspoon floor nutmeg
¼ teaspoon floor cloves

In small to medium saucepan, deliver water to boil. Flip warmth down and add cranberries. Cowl and cook dinner at low-heat for 10 minutes or till all cranberries have popped. Stir in sweetener. Take away from warmth.

Stir in orange zest and juice, walnuts, cinnamon, nutmeg, and cloves.

Switch combination to bowl, cool, and serve.

Apple Cranberry Crumble


Apple, cranberry, and cinnamon: the right mixture of tastes and smells for winter holidays!

I took a little bit of carbohydrate liberties with this recipe. The whole recipe yields a scrumptious cheesecake-like crumble with 59 “internet” grams carbohydrates (whole carbs – fiber); divided amongst 10 slices, that’s 5.9 grams internet carbs per serving. (To cut back carbohydrates, the molasses within the crumble is optionally available, decreasing whole carbohydrate by 11 grams.)

At all times style your batter to check sweetness, since sweeteners differ in sweetness from model to model and your particular person sensitivity to sweetness depends upon how lengthy you’ve been wheat-free. (The longer you’ve been wheat-free, the much less sweetness you want.)

Makes 10 servings

Crust and crumble topping
3 cups almond meal
1 stick (8 tablespoons) butter, softened
1/4 cup pure sweetener equal to 1 cup sugar (e.g., Lakanto, Advantage, Swerve, allulose)
1½ teaspoons floor cinnamon
1 tablespoon molasses
1½ teaspoons vanilla extract
Sprint sea salt

16 ounces cream cheese, softened
2 massive eggs
2 tablespoons Advantage Sweetener (or different sweetener equal to ½ cup sugar)
1 Granny Smith apple (or different selection)
1 cup recent cranberries
1 teaspoon floor cinnamon

Preheat oven to 350° F.

In massive bowl, mix almond meal, butter, sweetener, cinnamon, molasses, vanilla, salt and blend.

Grease a 9½-inch tart or pie pan. Utilizing roughly 1 cup of the almond meal combination, kind a skinny backside crust along with your fingers or spoon. (Dip fingers or spoon in water to clean extra simply.)

In one other medium-sized bowl, mix cream cheese, eggs, and sweetener and blend with spoon or mixer at low-speed. Pour into tart or pie pan.

Core apple and slice into very skinny sections. Prepare in circles across the fringe of the cream cheese combination, working inwards. Distribute cranberries over high, then sprinkle cinnamon over total combination.

Gently layer remaining almond meal crumble evenly over high. Bake for half-hour or till topping flippantly browned.

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