Saturday, October 28, 2017

Steviva Blogger Challenge: Low Carb/Low Sugar Mini Pumpkin Pies #Steviva #Nectiva #sponsored

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Disclaimer: I received free product for the purpose of this post, and an incentive of a potential cash prize if my recipe is chosen as a winner. As usual, I would never share a product I didn't support or highlight a company I did not agree with.

Hello all and welcome to my contribution to the Steviva Blogger Challenge! Bloggers were challenged to make either a sweet or savory dish using a Steviva product. I actually really like Stevia, it's my sweetener of choice when I'm trying to avoid sugar. Unlike other artificial sweeteners, stevia comes from a plant, and therefore is less chemical-laden.

For these mini low carb pumpkin pies, I used the Nectivia syrup. It's half stevia, half agave, so it has 1/4th of the carbs and calories of sugar or agave.


Friends sampled these for me, and they were definitely a win. Especially with an extra drizzle or two of syrup and a dollop of coconut cream on top!

You can find the Steviva brand on their social media below:

Website: https://www.steviva.com/
Facebook: https://www.facebook.com/steviva
Twitter: https://twitter.com/steviva
Instagram: https://www.instagram.com/stevivabrands/
Pinterest: https://www.pinterest.com/stevivabrands/


Let me know what you think of these low carb, low sugar mini pumpkin pies!


Low Carb Low Sugar Mini Pumpkin Pies for the Steviva Blogger Challenge
for the crust

  • 2 cups almond meal
  • 1/2 tsp salt
  • 1/4 cup coconut oil, melted
  • 1 egg
  • 2 tbsp coconult milk
  • 2 tbsp nectivia

For the filling

  • 1 can pureed pumpkin
  • 1/2 can coconut cream (reserve the rest of the can for the topping!)
  • 1 tbsp pumpkin pie spice
  • 1/3 cup nectivia


-Preheat oven to 350 degrees F. Line a muffin tin with paper wrappers and spray with cooking oil of choice.

-Prepare the crust by putting all ingredients into a food processor and pulsing until it forms a dough. Use a bit extra coconut milk or almond meal until the desired consistency is reached.

-Roll out the dough to 1/4" thickness and cut out circles that are slightly larger than your muffin tin wells. Press the dough into the tins and smooth out any wrinkles.

-Prepare the filling by whipping all the ingredients together until they are a uniform color. Spoon into the crusts until nearly full, just enough to ensure the filling won't spill out during transport.

-Bake for 40 minutes, or until the crusts are golden brown and the filling is set.

-Top with extra coconut cream and a sprinkling of pumpkin pie spice.



1 comment:

  1. looks very tasty. it would be interesting to try. but can you do this with a chocolate filling?)

    ReplyDelete