Few things say “winter holidays” better than cranberries. With only around 8 grams net carbs per cup (uncooked), cranberries can easily fit into your Wheat Belly limited carb holiday recipes. We counteract the familiar cranberry tartness by using natural non-caloric sweeteners to create these two holiday favorites, Cranberry Sauce and Apple Cranberry Crumble.
Here’s a zesty version of traditional cranberry sauce, minus the sugar. The orange, cinnamon, and other spices, along with the crunch of walnuts, make this one of my favorite holiday side dishes.
There are 31.5 grams total “net” carbohydrates in the entire recipe, or 5.25 grams per serving. To further reduce carbs, you can leave out the orange juice and use more zest.
Makes 6 servings
1 cup water
12 ounces fresh whole cranberries
1/4 cup Virtue Sweetener (or other natural sweetener equivalent to 1 cup sugar)
1 tablespoon orange zest + juice of half an orange
½ cup chopped walnuts
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
In small to medium saucepan, bring water to boil. Turn heat down and add cranberries. Cover and cook at low-heat for 10 minutes or until all cranberries have popped. Stir in sweetener. Remove from heat.
Stir in orange zest and juice, walnuts, cinnamon, nutmeg, and cloves.
Transfer mixture to bowl, cool, and serve.
Apple Cranberry Crumble
Apple, cranberry, and cinnamon: the perfect combination of tastes and scents for winter holidays!
I took a bit of carbohydrate liberties with this recipe. The entire recipe yields a delicious cheesecake-like crumble with 59 “net” grams carbohydrates (total carbs – fiber); divided among 10 slices, that’s 5.9 grams net carbs per serving. (To reduce carbohydrates, the molasses in the crumble is optional, reducing total carbohydrate by 11 grams.)
Always taste your batter to test sweetness, since sweeteners vary in sweetness from brand to brand and your individual sensitivity to sweetness depends on how long you’ve been wheat-free. (The longer you’ve been wheat-free, the less sweetness you desire.)
Makes 10 servings
Crust and crumble topping:
3 cups almond meal
1 stick (8 tablespoons) butter, softened
1/4 cup Virtue Sweetener (or other sweetener equivalent to 1 cup sugar)
1½ teaspoons ground cinnamon
1 tablespoon molasses
1½ teaspoons vanilla extract
Dash sea salt
16 ounces cream cheese, softened
2 large eggs
2 tablespoons Virtue Sweetener (or other sweetener equivalent to ½ cup sugar)
1 Granny Smith apple (or other variety)
1 cup fresh cranberries
1 teaspoon ground cinnamon
Preheat oven to 350° F.
In large bowl, combine almond meal, butter, sweetener, cinnamon, molasses, vanilla, salt and mix.
Grease a 9½-inch tart or pie pan. Using approximately 1 cup of the almond meal mixture, form a thin bottom crust with your hands or spoon. (Dip hands or spoon in water to smooth more easily.)
In another medium-sized bowl, combine cream cheese, eggs, and sweetener and mix with spoon or mixer at low-speed. Pour into tart or pie pan.
Core apple and slice into very thin sections. Arrange in circles around the edge of the cream cheese mixture, working inwards. Distribute cranberries over top, then sprinkle cinnamon over entire mixture.
Gently layer remaining almond meal crumble evenly over top. Bake for 30 minutes or until topping lightly browned.