Low(er) Carb Pumpkin Pie

Amanda Borucki ...., Blog, Nutrition Leave a Comment

Hey fit friends!

Wanted to share a recipe that I really like to use at this time of year. For those of you that don’t know, I am Type 1 Diabetic. That means that I am always looking for ways to limit the amount of sugar intake, especially around the holidays. Trust me, I don’t stay away from sugar all together, but all the different sources of it can add up fast during the holidays.

Just because I am limiting the sugar, doesn’t mean that I’m not eating some damn good food! There are SO many recipes out there that accommodate my needs and I don’t miss the alternatives at all.

The big category that sugar can add up fast is dessert. I know, I know that sounds obvious. But, what a lot of people don’t know is that it’s not just because we add a lot of sugar to the dessert. The flour actually has WAY more sugar than what we add to it.

The easiest way to limit the amount of sugar in a dessert is to replace wheat flour with a nut flour, such as almond or coconut. Almond is my favorite because it isn’t as dry as the coconut. Don’t be fooled by all the other flours out there, most of them have just as much sugar as wheat. Potato, rice, corn, oat, tapioca, and arrowroot are just some examples of popular flours that have the same amount of sugar, if not more than wheat flour. Pretty much the only exception to that are the nut flours.

This is a pumpkin pie recipe I like to use for the holidays. The crust from this recipe isn’t my favorite so I use the crust from the second link and then make this pumpkin pie filling. Let me know if you end up trying it!

Have a Happy Thanksgiving everyone!!

https://elanaspantry.com/paleo-pumpkin-pie/

https://www.paleorunningmomma.com/paleo-pie-crust-grain-fr…/

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