10 Low Carb One-Pot Desserts

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1 1. Fluffy Pumpkin Spice Pudding 2. Ginger Snap Cheesecake 3. Death by Chocolate Cake 4. Spiced Blackberry Crumble 5. Dark Chocolate Almond Clusters 6. Gooey Pumpkin Cake 7. Fall Peach Cobbler 8. Slow Cooker Chocolate Bread Pudding 9. Brown Butter Ginger Plums 10. Chocolate Fudge

2 Recipe 1 Fluffy Pumpkin Spice Pudding Prep Time: 10 minutes Cook Time: 8 minutes (+ 4 hours cooling) 1¼ cups heavy cream ¼ cup water ½ teaspoon liquid stevia ½ cup pure pumpkin puree 1 teaspoon cinnamon ¼ teaspoon ground nutmeg pinch sea salt 2 cups whipped cream To get the pressure cooker ready, add one cup of water and the steamer basket and set aside. In a medium heat proof bowl (that will Lit into the one pot cooker) whisk together all the ingredients except the whipped cream. Place the bowl, covered in foil, in the instant pot over the water bath and steamer basket. Lock the lid in place and cook on HIGH pressure for 8 minutes. Once the cook time is up, turn off the cooker and let stand for 30 minutes, or until the pressure has gone down. Release the lid and let it rest an additional 5 minutes. Remove the bowl of pudding and gently fold the mixture with a wooden spoon. Chill in the refrigerator, covered with cling wrap, for at least 3 hours before folding in the whipped cream. Once the whipped cream is folded in, serve.

3 Recipe 2 Ginger Snap Cheesecake Prep Time: 15 minutes Cook Time: 40 minutes (+3 hours chill time) 1 cup ground up sugar and gluten free ginger snap cookies 4 tablespoons melted butter 2 (8 ounce) packages cream cheese, softened 1/4 teaspoon sea salt 2 tablespoons sour cream ½ teaspoon liquid stevia 2 large eggs 1 large egg yolk 1 teaspoon vanilla In a parchment- lined cheesecake pan, once that will Lit into your instant pot, mix together the cookie crumbs and the melted butter. Press into the bottom of the pan and set aside. In a food processor, pulse together the cream cheese through stevia, until smooth. Add in the eggs through vanilla and continue to puree until completely smooth and velvety. Pour the cheesecake batter into the crust lined cheesecake pan. Completely cover the entire pan with foil and set aside. Pour 2 cups of water into the one pot cooker. Place the trivet inside the pot and then place the foil wrapped cheesecake pan inside, making sure there is space around the edges for the steam to rise. Lock the lid in place and cook the cheesecake on HIGH pressure for 40 minutes. Allow to rest once the time is up by turning off the pressure and allowing it to naturally release the pressure inside the pot. Once the pressure is released, take off the lid and allow the cheesecake to come to rom temp. Remove from the pot once cooled and then place in the refrigerator for at least 3 hours to set. Remove from the fridge, un- pan and serve.

4 Recipe 3 Death by Chocolate Cake Prep Time: 15 minutes Cook Time: 45 minutes ¾ cup almond Llour ¼ cup dark chocolate chips ¾ teaspoon baking soda ¼ teaspoon sea salt 3 tablespoons cocoa powder 3 tablespoons butter, softened ½ teaspoon stevia 1 large egg ¼ cup water ¼ cup heavy cream ½ teaspoon lemon juice ½ teaspoon vanilla extract In a medium bowl, whisk together the Llour through the cocoa powder and set aside. In a stand mixer, beat together the butter and stevia until light and Lluffy. Add in the egg and mix until smooth. In a separate medium bowl, stir together the water through the vanilla. Alternate adding in the wet and dry ingredients to the mixer. Do not over mix. Pour the batter into a greased 6 cake pan and tap to release all the air bubbles and then set aside. In the one pot cooker, place the trivet and place the cake on top. Lock the lid into place and then cook on the pressure cooker setting on LOW for 40 to 45 minutes. Release the pressure with the natural method and then remove the lid. Let the cake cool to room temp and then remove from the one pot cooker. Slice and serve.

5 Recipe 4 Spiced Blackberry Crumble Prep Time: 10 minutes Cook Time: 2 hours 4 cups frozen blackberries ½ cup coconut sugar 1/4 teaspoon sea salt 1 1/2 teaspoons cinnamon, divided 2/3 cup chopped almonds 1/4 cup almond Llour 1 teaspoon powdered stevia 4 tablespoons unsalted butter, softened 1 teaspoon vanilla extract 4 large scoops low carb vanilla ice cream In the bottom of the crock cooker, mix together the berries through the cinnamon in an even layer. In a medium bowl mix together the almonds through the vanilla until a crumble forms. Mix in the butter and vanilla to the dry ingredients until a crumble forms. Sprinkle the crumble over the berries and then cover the crock cooker with the lid. Cook the mixture on LOW for 2 hours. Serve over the ice cream.

6 Recipe 5 Dark Chocolate Almond Clusters Prep Time: 10 minutes Cook Time: 2 hours 16 ounces unsalted almonds 16 ounces salted almonds 2 (12- ounce bag) semisweet chocolate chips 2 (10- ounce bags) dark chocolate chips 2 cups heavy cream Layer all the ingredients into the crock cooker and cover with the lid. Cook on LOW for 2 hours. Scoop out the mixture with two spoons and drop onto a parchment lined sheet pan. Let cool completely before serving.

7 Recipe 6 Gooey Pumpkin Cake Prep Time: 15 minutes Cook Time: 2 ½ to 3 hours ½ cup unsalted butter, softened 1 cup coconut sugar 3 eggs, room temperature 15 ounces pure pumpkin 1½ cups almond Llour 1½ teaspoon baking powder 1½ teaspoon baking soda ½ teaspoon ground cinnamon ½ teaspoon pumpkin pie spice ⅛ teaspoon ground cloves ½ teaspoon sea salt Grease the inside of the crock cooker. In a stand mixer, cream together the butter and coconut sugar until Lluffy. Add in the eggs and beat until smooth. Next add in the pumpkin and mix once more. In a separate medium bowl, whisk together the remaining ingredients. Mix into the wet ingredients until just combined. Pour into the crock cooker and smooth into an even layer. Cover the cooker with the lid and cook on LOW for 2 ½ to 3 hours. Or until the cake is cooked through. Serve hot.

8 Recipe 7 Fall Peach Cobbler Prep Time: 15 minutes Cook Time: 4 to 6 hours 3 pounds fresh peaches, sliced 3/4 cup unsweetened peach butter 1/4 cup water 1 cup coconut sugar, divided 1 1/4 teaspoon sea salt, divided 1 teaspoon cinnamon ¼ teaspoon ground clove 1 1/2 cups all almond Llour 3/4 cup almond meal 1 tablespoon baking powder 1 1/4 cup heavy cream 1/2 cup unsalted butter, melted In a crock cooker, mix together the peaches through the ¼ cup coconut sugar and ¼ teaspoon salt. Spread out into an even layer. In a separate bowl mix together the remaining coconut sugar, salt, cinnamon, clove, almond Llour, almond meal and baking powder. Whisk in the cream and butter until smooth. Spread the batter in an even layer over the peaches and then place the lid on the cooker. Cook on HIGH for 4 to 6 hours, or until the cobbler is cooked through and set. Serve hot.

9 Recipe 8 Slow Cooker Chocolate Bread Pudding Prep Time: 15 minutes (+ 1 hour chill time) Cook Time: 3 hours 3 large eggs ½ teaspoon liquid stevia 1 teaspoon ground cinnamon ¼ teaspoon ground nutmeg 2 cups heavy whipping cream 1 teaspoon vanilla 2 tablespoons unsalted butter, melted 1 loaf (1 pound) low carb bread, cut into 1- inch cubes ½ cup dark chocolate chips ½ cup chopped pecans, toasted In a large bowl, whisk together the eggs through the butter. Add in the bread and chocolate chips and then stir coat on all sides. Pour the contents into a greased soufllé dish. Cover the dish and refrigerate for at least 1 hour for the bread to absorb the liquid. Pour 2 cups of water into the bottom of a crock cooker. Place the trivet into the bottom of the crock cooker. Place the soufllé dish on top of the trivet and cover the cooker with the lid. Cook on HIGH for 3 hours, or until the bread pudding is cooked through. Top with chopped pecans and serve.

10 Recipe 9 Brown Butter Ginger Plums Prep Time: 10 minutes Cook Time: 2 ½ to 3 hours 6 large tart plums, peeled and sliced 1 cup coconut sugar 1 tablespoon cinnamon 1 8 teaspoon nutmeg 1 teaspoon chopped dried ginger 1 teaspoon sea salt 3 tablespoons cornstarch 4 tablespoons unsalted butter, sliced 4 large scoops low carb vanilla ice cream In a crock cooker, mix all the ingredients together except the ice cream. Place the lid on the crock cooker and cook on LOW for 2 ½ to 3 hours, or until the plums are tender and the sauce has thickened. Top the ice cream with the plums and serve.

11 Recipe 10 Chocolate Fudge Prep Time: 5 minutes Cook Time: 1 hour and 10 minutes (+ 2 hours cooling time) 2 cups dark chocolate chips ¼ cup heavy whipping cream ½ teaspoon liquid stevia ½ cup semi sweet chocolate chips 1 teaspoon coarse sea salt In a crock cooker stir together the dark chocolate chips, cream and stevia. Cover the crock cooker with the lid and then cook on HIGH for 1 hour. Stir in the semi sweet chocolate chips and then recover the crock cooker with the lid. Continue to cook for 10 minutes. Turn off the heat and pour the fudge mixture into a greased 8x8 baking pan. Sprinkle over the sea salt and then let set up for at least 2 to 3 hours. Slice and serve.