Wednesday, October 23, 2013

RECIPE: Low Carb Pumpkin Clafoutis

Well, my pumpkin craving extends through all parts of the day and I vowed to only make the muffins for breakfast, so it was time to once again make a Pumpkin Clafoutis! I have altered my Paleo version just a little. I used butter rather than coconut oil to reduce the calories ... I used almond milk and pecans rather than coconut milk and walnuts, due to availability ... And, I used Splenda and a little water rather than honey to reduce the calories, and most importantly ... The Carbs. 

1/2 cup  butter
1 3/4 cups pumpkin puree
1/3 cup Splenda
4 eggs
1/2 cup unsweetened vanilla almond milk
1/2 cup almond flour
2 teaspoons pure vanilla extract
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon sea salt
1/2 cup chopped pecans
2 tablespoons grated unsweetened coconut
(I prefer to use Trader Joe's Pumpkin Pie Spices, so I just put 2+ teaspoons rather than the individual spices. You may prefer less spices, but I prefer experiencing their flavors mixed with the pumpkin!)

1. Preheat oven to 350 degrees.
2. Melt butter in the microwave.
3. Blend together all ingredients with the exception of the walnuts and coconut. I use my blender to make sure everything blends well. Taste for sweetness and add more Splenda, if you feel it needs it. I also added 2 tablespoons of water to offset the moisture loss from using Splenda instead of honey. Add the chopped walnuts and coconut then pulse a few times to mix.
4. Pour into a well greased 9" deep dish pie plate and bake for roughly 45 minutes - until center is set. 
5. Allow clafoutis to cool before placing it in the refrigerator. It's tasty warm, but it is AMAZING cold!

I mentioned above that this recipe is altered from my original posted recipe from some time ago. (The differences per serving ... Calories: 186 vs 219 and the net carbs: 2 vs 14!!)
Below you will find the nutritional data as per MyFitnessPal:

The Low Carb Version ...

The Paleo Version ...

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