As leaves fall and the weather cools down, it is clear that fall is in the air! These low-carb, sugar-free recipes will have you embracing all things cinnamon and pumpkin spice. Bring your holiday gatherings to the next level with delicious fall flavors!

Brown Butter Sweet Potatoes

Recipe and photo courtesy of Chef Amanda Prewitt of TrueFit Foods.

A holiday staple with a twist! This spin on a classic is sure to get you in the holiday spirit, and it is sugar-free.

brown-butter-sweet-potatoes

Ingredients

Sweet Potatoes
½ tsp. SweetLeaf® 2-oz. Liquid Stevia Pumpkin Spice Sweet Drops®
2 lbs. Sweet potatoes
3 oz. Butter
¼ cup almond milk, unsweetened
1 orange, zested
½ tsp. Salt

Meringue Topping
3 packets SweetLeaf® Stevia Sweetener
4 egg whites, room temperature
1 tsp. Vanilla extract
¼ tsp. Cream of tartar

Directions

Peel and cut the sweet potatoes into large pieces. Boil in a pot of water until soft and tender all the way through.

Meanwhile, heat the butter in a pot on medium heat until it begins to brown. Set aside to cool.

Mash the sweet potatoes until they are smooth. Then add the browned butter, almond milk, orange zest, Pumpkin Spice Sweet Drops®, and salt. Mix to combine.

Transfer the sweet potato mixture to a baking dish and allow enough space to top the potatoes with the meringue.

To make the meringue, combine all meringue ingredients in a bowl and use an electric mixer to whisk the egg whites on medium-high speed until they reach medium peaks and are glossy.

Spread or pipe meringue onto the sweet potatoes and bake at 270 degrees F for 25-30 minutes, or until the meringue has browned and obtained a crust. Remove from the oven and serve.

*6 grams of sugar come from sweet potatoes and vanilla extract: sugars naturally occurring in fruits, vegetables, and milk are not counted against daily limits as suggested by the American Heart Association.

Apple Cinnamon Whiskey Sour

Recipe and photo courtesy of Briana & Chamere at A Full Living, @afullliving

Get boozy this fall! We’ve updated this traditional cocktail by infusing the whiskey and swapping the sugar for SweetLeaf®. SweetLeaf® Tip: Garnish with cinnamon sticks and apple slices.

apple-cinnamon-whiskey-sour

Ingredients

Whiskey
1 McIntosh apple, cut into chunks
4 cinnamon sticks
16 oz. whiskey of your choice

Cocktail
1 whole lemon
¼ dropper SweetLeaf® Liquid Stevia SteviaClear® Sweet Drops®
½ to 1 oz. SweetLeaf® Stevia Sugar-Free Maple Syrup
4 oz. infused whiskey
Optional cinnamon sticks and apple slices for garnish

Directions

Whiskey
Combine apple chunks, cinnamon sticks, and whiskey in a 32 oz. Ball jar.

Secure the lid on the jar and place in a cool, dark place for 3-6 days.

Cocktail
Use a metal sieve to strain 4 oz. of the whiskey into a cocktail shaker filled with ice. Add juice from one lemon, SteviaClear® Sweet Drops®, and SweetLeaf® Sugar-Free Maple Syrup to the shaker. Shake until ingredients are combined and cold.

Strain into a rocks glass filled with fresh ice. Garnish with optional cinnamon sticks and apple slices.

Easy Pumpkin Pie Dip

Recipe courtesy of Kraft Food & Family

Take your next holiday gathering to the next level! With just four easy ingredients, you can serve the festive flavor of pumpkin pie in a fluffy, creamy dip. SweetLeaf® Tip: Serve with sliced apples for dipping.

pumpkin-pie-dip

Ingredients

4 packets SweetLeaf® Stevia Sweetener
1 package (8oz.) Philadelphia Neufchatel Cheese, softened
1 can (15oz.) pumpkin
½ tsp. Pumpkin pie spice
Sliced apples if desired

Directions

Beat all ingredients with a mixer until blended. Spoon into a serving bowl. Refrigerate 30 minutes. Enjoy!

Orange Autumn Spice Cupcakes with Cinnamon Cream Frosting

Recipe and photo courtesy of Melissa Mears @melissamears_

When it comes to fall flavor, these Orange Autumn Spice Cupcakes with Cinnamon Frosting are a hit. The orange flavor combined with the spices is the tastiest combo. The cinnamon cream frosting takes it to the next level, by adding a touch of heat, and really helps these cupcakes taste like the feeling of fall.

orange-autumn-spice-cupcakes

Ingredients

Cupcakes
1 cup flour (whole wheat white or gluten free flour blend)
½ cup pumpkin puree
¾ cup SweetLeaf® Granular Better Than Sugar!®
1 ½ teaspoon baking powder
½ teaspoon salt
1 teaspoon pumpkin pie spice
1 large egg
1 stick softened butter
1 teaspoon vanilla
¼ teaspoon orange extract
⅓ cup buttermilk

Frosting
1 stick unsalted butter
16 oz. Cream cheese
2 cups SweetLeaf® Natural Powdered Better Than Sugar!®
⅛ teaspoon Cinnamon extract
1 tablespoon cornstarch (optional)
Pinch of sea salt
½ teaspoon SweetLeaf® Granular Better Than Sugar!®

Directions

Cupcakes
In a mixing bowl combine flour, SweetLeaf® Granular Better Than Sugar!®, baking powder, salt and pumpkin pie spice.

Stir in butter, egg, pumpkin and buttermilk. Mix well.

Pour into a lined cupcake pan.

Bake at 350 F for 18 minutes.

Let cool completely before frosting.

Frosting
In a mixing bowl, whip together room temperature butter, cream cheese, salt, cinnamon oil, cornstarch, SweetLeaf® Natural Powdered Better Than Sugar!® and SweetLeaf® Granular Better Than Sugar!®

Transfer frosting to a piping bag to frost the cupcakes.

Carrot and Cumin Bisque

Recipe by Executive Sous Chef Joseph Lerner of the JW Marriott Desert Ridge Resort & Spa, Phoenix.

This savory soup will taste like it came out of a restaurant (well, the recipe did). Treat your family to a sugar-free, warm and cozy bisque this fall!

carrot-and-cumin-bisque

Ingredients

4 tbsp. SweetLeaf® Stevia Sweetener
1 ½ lbs. Medium carrots peeled, diced
1 medium yellow onion, diced
1 jalapeno, half of the seeds removed
2 tsp. Cumin powder
1 tsp. Oregano
1 ½ qt. Vegetable stock
1 cup coconut milk
1 bay leaf
Salt and pepper, to taste

Directions

In a medium sauce pot, place all ingredients (except coconut milk) and simmer until carrots are soft (stick the tip of a knife in and it slides out easily, about 25 minutes). Remove bay leaf, add coconut milk and purée with Vitamix or handheld blender until smooth. Season with salt and pepper. Serve.

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