Starbucks pumpkin spice latte not Low carb

 

make your own using canned pumpkin, unsweetened almond/coconut milk, heavy whipping cream on top, and stevia or monk fruit sweetener

DIABETIC DAWN PHENOMENON AND KNITTING HEART SACHETS

DESSERTS: COFFEE ICE CREAM (click here to print)

Ingredients

• 2 cups organic heavy whipping cream
• 1/2 cup almond milk (vanilla, unsweetened)
• 1/4 cup good quality coffee beans
• 1/2 tsp vanilla extract
• 4 egg yolks
• 1/4 cup granulated sugar substitute
• 1/4 tsp xanthan gum (optional but helps consistency)
• 1/8 tsp salt

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Instructions

1. Combine the coffee beans, heavy cream and almond milk in a medium bowl.
2. Soak for 2 hours, or overnight if you want a stronger flavor.
3. Heat the cream, milk and coffee beans in the microwave for 2 minutes.
4. Strain out the beans.
5. Return the cream mixture to the bowl and add the splenda, vanilla, salt, xanthan gum (if using) and egg yolks – stir well.
6. Microwave for 30 seconds, stir.
7. Microwave for another 30 seconds, stir.
8. Microwave for another 30 seconds, stir.
9. At this point it should be slightly thickened (if not, microwave 30 seconds longer). Pour it through a sieve to remove any lumps, then chill in the freezer for 30 minutes or the refrigerator overnight.
10. When the custard is chilled, run it through an ice cream maker following the manufacturer’s instructions. If you don’t have an ice cream maker, try this method using zip lock bags, ice, and salt to freeze your custard mixture.

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Notes

Using organic Heavy Whipping Cream when you can find it will greatly decrease the amount of carbs in this recipe. Not all HWC are created equal – some contain starches to thicken them, which results in higher carbs so be sure to read your labels!

 

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Nutrition

• Serving Size: 1/2 cup
• Calories: 359
• Fat: 35g
• Carbohydrates: 1g net
• Protein: 2g

From: I breathe I'm hungry.com

DESSERTS (click here to print)

 Strawberry Rhubarb Ice Cream

 

Print

Prep time

5 mins

Total time

5 mins

 

Author: Maria Emmerich

Serves: 5

Ingredients

• Strawberry Rhubarb Ice Cream
• PREP: 5 minutes, plus 10 minutes for churning
• Yield: 5 servings
• 5 egg yolks
• ½ cup ALLULOSE (keeps ice cream soft)
• 1 cup heavy whipping cream
• 1 cup unsweetened vanilla almond milk
• ½ cup diced rhubarb
• 2 teaspoons strawberry extract
• ¼ teaspoon fine grain sea salt

Instructions

1. Place all of the ingredients in a blender and puree until smooth. Taste and adjust sweetness and strawberry flavoring to your liking.
2. Place into your ice cream machine and watch the magic happen within 10 or according to your ice cream maker’s directions.
3. Freeze until set.

Notes

NUTRITIONAL COMPARISON (per ½ cup serving):
224 calories, 24g fat, 3g protein, 1g carbs, 0.3g fiber

ARE CARBOHYDRATES GOOD OR BAD?

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ARE CARBOHYDRATES GOOD OR BAD FOR YOU?

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GOING OVER LOW CARB FOOD LIST FOR DIABETICS 2 & SEWING SKIRTS FOR AFRICA