Lovespiral’s Low Carb Stuffing

 

Lovespiral’s Low Carb Stuffing

I tried a really good stuffing recipe this weekend. It’s the best low carb stuffing I’ve tasted yet. I borrowed it from Suzanne Somers, with some changes. It’s really easy.

I made a small batch:

1/4 small onion finely chopped
2 cups coarsely chopped mushrooms
poultry seasoning, marjoram, salt and pepper, whatever stuffing seasonings you like
1 lb sausage
1/4 c broth
butter
egg  
flaxmeal

Saute the onion in butter until the edges get browned.
Add the mushroom and let cook until the edges are browned, too.
Add seasonings and broth, let simmer until some of the liquid has cooked off.
Brown sausage in another pan.
Add to mushroom mixture and combine.
In a bowl add an egg and a tablespoon of flaxmeal to the sausage mixture and combine.
Bake in a buttered dish at 350 for about 15-20 minutes.

Gingerbread Cheesecake

Someone sent this to me in email and it sounded so good I could wait to share this with everyone.

LOW-CARB GINGERBREAD CHEESECAKE

1 cup almond flour
6 Tablespoons Splenda
4 Tablespoons butter, melted
5 (8-oz) packages cream cheese, softened
1 1/2 cups Splenda
1 Tablespoon Oat Flour
1 Tablespoon Vanilla Extract
3 eggs
3/4 cup sour cream
1/4 cup DaVinci Sugar Free Gingerbread Syrup

Preheat oven to 350°F.

Mix the first three ingredients and then press into bottom of springform pan.

Mix cream cheese, Splenda, flour, Da Vinci Gingerbread syrup and vanilla with an electric mixer until blended. Add eggs one at a time, mixing on low after each, just until blended. Blend in sour cream and pour over crust.

Bake 65-70 minutes or until center is almost set.

Run knife around the rim of the pan to loosen cake and allow to cool before removing the springform pan ring.

Refrigerate overnight.