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November 7, 2014

Maple Walnut Creme Brûlée and Surviving the Holidays

This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

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You can enjoy wonderful low carb desserts like this maple creme brûlée with candied walnuts this holiday season! My tips on surviving the holidays on a restricted diet. This post is sponsored by Bob’s Red Mill.

Low Carb Maple Walnut Creme BrûléeWhen I was dealing with gestational diabetes, being on a restricted diet was really tough on me. I wasn’t eating low carb at that point but I was watching every little thing that passed my lips and being so careful about my sugar intake. I denied myself a lot of things I really wanted to eat for the sake of the baby I was carrying. I didn’t resent it really, but it wasn’t easy and I knew it wasn’t sustainable. And that was fine because by all predictions, I wouldn’t have to sustain it after my pregnancy was over. Because I was slender and fit, everyone predicted that the glucose tolerance issues would resolve and I wouldn’t have to worry about it any more. I remember saying on multiple occasions that I was just glad I wouldn’t have to face a holiday season with those dietary restrictions. Because holiday baking, and holiday eating, were my thing. I started my planning well in advance, thinking of all the fun goodies I would make and share with friends and family. And I couldn’t imagine how I could ever eat and bake and share the way I love to do while on a restricted diet.

Sugar-Free Maple Walnut Creme Brûlée

Fast forward 5 years and here I am, on an even more restricted diet. I’ve made it through 4 holiday seasons being low carb and gluten-free, and it doesn’t phase me in the least. And it’s not because I have become so abstemious or good at denying myself; it’s because I now know that there is no reason to deny myself at all. I can bake and eat and share to my heart’s content, as long as I bake with a whole different set of ingredients than I used to do. And I’ve come to believe that I can make over almost any holiday favourite into something that fits my dietary restrictions, without any loss of flavour or texture. All it really takes is a little advanced planning and a little know-how. And the good thing is that if you don’t know how, there is someone out there in the world that does. You can find a recipe that suits your needs, you just have to be ready to look for it.

Bob’s Red Mill specializes in some of the very ingredients that make the low carb and gluten-free way of life manageable. They asked me to share my tips in surviving the holidays on a restricted diet. I’m also sharing a delicious new low carb holiday recipe. Because I like sharing and you like recipes!

Please check out my post Surviving The Holidays on a Restricted Diet and get the recipe for low carb Maple Walnut Creme Brûlée on Bob’s Red Mill Blog.

Low Carb Creme Brûlée recipe

 

Disclosure: this post is sponsored by Bob’s Red Mill. As always, all recipes, photography, thoughts, opinions, random tangents and incoherent ramblings are my own.

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Filed Under: Gluten Free, Low Carb, Other Desserts Tagged With: maple extract, walnuts

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Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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Comments

  1. Anna says

    November 7, 2014 at 6:45 am

    Yep, I am right there with you. Cut out sugar during prengancy and couldn’t wait to go back to my regular diet. But GD did not go away. Three and a half years later I am amazed that I am still on an even more restricted diet and doing well.

    Reply
  2. Miss @ Miss in the Kitchen says

    November 7, 2014 at 9:40 am

    This is such a gorgeous dessert! I love that maple and walnut flavor combo, one of my favorites!

    Reply
  3. naomi says

    November 7, 2014 at 10:43 am

    Delicious! With so many people on restricted ideas nowadays, this is a great idea to have as an alternative for the holidays.

    Reply
  4. Dulcie @ Foodie Fiasco says

    November 8, 2014 at 12:22 am

    “Chestnuts roasting on an open fire…”, are the lyrics that this post immediately reminded me of(nevermind the fact that its featured nut is a walnut). This dish is the perfect treat to end a holiday dinner party with! Individualized desserts help to prevent the fear of one guest not being able to receive a taste, and the fact that this recipe is dietary restriction-friendly is an awesome bonus. Thanks for sharing!

    Reply
  5. Gerry @ Foodness Gracious says

    November 8, 2014 at 5:13 pm

    Creme brulee is always a winner in my books!!

    Reply
  6. Taste of Beirut says

    November 10, 2014 at 4:35 am

    I am glad to hear that you have adjusted well to your new food life style. Luckily for GF folks, a lot of Lebanese food is already gluten free. I buy Bob’s Red Mill products for my GF friends.
    By the way~ when I read the title and saw this photo, I had to say, “OOOH!!!” Yum!!

    Reply
  7. Sheryl Fernandes says

    November 10, 2014 at 9:24 am

    this looks SOOO amazing!! Do you think that this recipe would still work with half and half instead of heavy cream? Or maybe 1/2 cream and 1/2 of the half and half? (just trying to lower the fat a little…) Maybe I could/should add an extra egg yolk if I do that? Thanks for your help!

    Reply
    • Carolyn says

      November 10, 2014 at 10:45 am

      Yes, it will work just fine, but you may need to bake it a little longer to make it set. If you add the yolk in, you are just adding extra fat there too!

      Reply
  8. vanessa says

    November 10, 2014 at 9:30 am

    I cannot find this recipe on Bob’s Red Mill web site. Help!

    Reply
    • Carolyn says

      November 10, 2014 at 11:03 am

      Click this link: http://blog.bobsredmill.com/gluten-free/surviving-the-holidays-with-dietary-restrictions-maple-walnut-creme-brulee/

      Reply
  9. Patty says

    November 12, 2014 at 8:31 am

    I can’t see in the recipe where it says to add the butter for the candied walnuts. Any help?

    Reply
    • Carolyn says

      November 12, 2014 at 9:36 am

      Sorry! Add it just before the walnuts.

      Reply
  10. Leslie Baker says

    November 15, 2018 at 11:49 am

    Now it’s 2018 and I would love to try this recipe but try as I might Bob’s Red Mill blog doesn’t seem to have it any longer. Is there any chance you could repost on your web site? Thanks

    Reply
  11. Kathy says

    May 25, 2019 at 2:30 am

    https://www.bobsredmill.com/blog/special-diets/surviving-the-holidays-with-dietary-restrictions-maple-walnut-creme-brulee/

    Reply
  12. Lori says

    October 8, 2019 at 12:49 pm

    Sounds delicious but I can’t get the link to work. Maybe there’s a problem on Bob’s Redmill site. I’ll definitely keep trying. 🙂

    Reply
  13. Karan Wright says

    November 21, 2020 at 2:29 pm

    The link to the Maple Walnut Creme Brûlée is not working. I really want to make this for Thanksgiving.

    Reply
    • Carolyn says

      November 21, 2020 at 9:33 pm

      Just go to the Bob’s website and enter the name in search. It should come up.

      Reply

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Carolyn PortraitLooking for the best low carb recipes? You've come to the right place! I'm Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more

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