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Faux Sweet Potatoes
Savory Pumpkin-Nut Bake
Pumpkin Something

* Exported from MasterCook *


Recipe By :
Serving Size : 6 Preparation Time :0:00 Categories :


2 small cans pumpkin puree (not pumpkin pie filling) 2 eggs
2 tablespoons Brown Sugar Twin
4 tablespoons melted butter
2 teaspoons pumpkin pie spice
Salt to taste
Streusel Topping:
1/2 cup pecan meal
2 tablespoons butter -- softened 1 Pinch cinnamon (or to taste) 2 tablespoons Splenda
2 tablespoons unflavored protein powder

Mix all ingredients (except those for streusel topping) together and put into a medium-sized, lightly greased casserole. In a small bowl mix together pecan meal, 2 tablespoons softened butter, cinnamon, Splenda, and protein powder. Cut together to form small crumbs. Sprinkle atop vegetable mixture in casserole. Bake at 350\'b0 F until warmed through and the streusel sets a bit. Shared by Rachel: Serves 6

Per Serving (excluding unknown items): 126 Calories; 13g Fat (91.9% calories from fat); 2g Protein; 1g Carbohydrate; trace Dietary Fiber; 93mg Cholesterol; 136mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 2 1/2 Fat.

NOTES : From Rani Merens

* Exported from MasterCook *


Recipe By :
Serving Size : 10 Preparation Time :0:00 Categories :


12 large eggs -- beaten
2 cups canned pumpkin
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/2 teaspoon salt
8 ounces mascarpone cheese -- lightly whipped* 1/2 cup Atkins Sugar Free Pancake Syrup 1/4 cup pecans -- chopped

1. In a mixer on high speed, whip eggs five minutes until thick. 2. Heat oven to 350\'b0. In a large bowl, whisk pumpkin until smooth; gradually whisk in eggs, nutmeg, allspice, salt, mascarpone, and syrup. Pour mixture into a buttered 9-inch x 13-inch baking pan. Bake 45 minutes.
3. Sprinkle chopped pecans evenly over top; bake 15 minutes more. Cool slightly before cutting.

* or 4 ounces softened cream cheese mixed with 1/2 cup cream. Shared by Laura from LCRB:
You'll never miss sweet potatoes with this savory-sweet side dish.

Servings: 10

Per Serving (excluding unknown items): 216 Calories; 18g Fat (73.2% calories from fat); 9g Protein; 6g Carbohydrate; 2g Dietary Fiber; 256mg Cholesterol; 189mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 Vegetable; 3 Fat..

* Exported from MasterCook *


Recipe shared by Rachel Serving Size : 1


1/3 cup heavy cream
1/3 cup water
1/4 cup canned pumpkin
1 large egg
2 tablespoons Designer Protein Whey -- powder 1/2 cup Splenda
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon allspice
pinch mace

Combine all ingredients with fork, whisk or mixer. Pour into small (2 cup) buttered casserole dish. Bake at 350 degrees for 30-35 minutes. Can be served warm or cold.

Per RECIPE: (excluding unknown items): 399 Calories; 35g Fat (68.1% calories from fat); 14g Protein; 22g Carbohydrate; 3g Dietary Fiber; 307mg Cholesterol; 92mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 6 1/2 Fat.

NOTES : This recipe shows only one serving so you must divide the carb count by the number of servings minus fiber.


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