Category: Cakes & Brownies

Sugar Free Cheesecake

Photo by Serafima Lazarenko on Unsplash

Use these sugar-free graham crackers to make the crust!

Sugar Free Graham Crackers – David’s Way to Health and Fitness (

Serves 12

Calories 446

Protein 10 grams

Carbs 12 grams

Fat 42 grams


1 1/4 cups sugar free graham crackers

1/4 cup Splenda. granulated

1/4 cup melted butter


2 1/2 pounds cream cheese

1 2/3 cup Splenda, granulated

4 T. flour

2 t. vanilla

5 large eggs

2 egg yolks

1/4 cup heavy cream

Preheat oven to 475.

Combine crust ingredients.

Press into springform pan.

Bake for 10 min.

Mix filling ingredients in bowl.

Pour into crust.

Bake 10 min. then turn oven to 200 and bake for 1 additional hour.

Recommended to refrigerate overnight before serving.


No Sugar Added Key Lime Pound Cake


Photo by KIBOCK DO on Unsplash

Nutritional Information

Serves 16

Calories 210

Net Carbs 2 grams

Fat 18 grams

Protein 7 grams



3 1/2 cups almond flour

1/4 cup coconut flour

1 Tablespoon baking powder

1/2 teaspoon salt

1/2 cup butter

3/4 cup Swerve, Granular

4 large eggs

1/2 cup unsweetened almond milk

1/3 cup key lime juice

2 teaspoons key lime zest


3 Tablespoons Swerve, Confectioner’s

2-3 teaspoons key lime juice


Preheat oven to 325F and grease a 9×5 loaf pan well.

Mix almond flour, coconut flour baking powder and salt together.

Beat butter and Swerve until fluffy and add eggs until well combined and beat in half of the almond flour mixture.

Beat in the almond milk, lime juice and lime zest and then beat in the remaining almond flour mixture.

Put into the loaf pan and bake about 1 hour, covering with foil after about 45 minutes. Bake until the edges are golden brown and the top is firm to the touch and the middle is cooked through.

Remove from oven and cool in the pan for 15 minutes and flip onto wire rack to cool completely.


Whisk the Confectioner’s Swerve and lime juice together until smooth and drizzle over the cooled cake.


High Protein, No Sugar Added, Raspberry Lemon Cupcakes

Photo by Tobias Marks on Unsplash

Serves 9

Calories 400

Net Carbs 5 grams

(Total Carbs 51 grams

Dietary Fiber 6 grams

Sugars 5 grams

Swerve 40 grams)

Protein 9 grams


1 1/2 cups almond flour

1 1/2 teaspoons baking powder

1/4 cup whey unsweetened protein

1/4 teaspoon salt

4 Tablespoons butter, (room temperature), or coconut oil

1/2 cup + 3 Tablespoons Swerve Granular

3 eggs

1 1/2 Tablespoons vanilla extract

2 teaspoons lemon juice

1/4 cup unsweetened almond milk

Raspberry Filling

2 cups raspberries

2/3 cup + 2 Tablespoons Swerve Confectioners

1 teaspoon lemon juice

1/8 teaspoon xanthan gum

Lemon Cream Cheese Frosting

8 oz. cream cheese

1/2 cup butter

1/2 teaspoon lemon extract

2 Tablespoons fresh lemon juice

1 teaspoon fresh lemon zest

3/4 cup Swerve Confectioners


1-Preheat oven to 350 and line cupcake pan with liners

2-Stir together almond flour, baking powder, protein powder and salt

3-Mix the softened butter and Swerve Granular with electric mixer on medium til creamy. Add eggs, lemon juice and vanilla and mix til combined.

4-Add dry ingredients and mix til combined. Add almond milk and mix til combined. Remove mixer and stir a few times.

5-Pour batter into cupcake liners and bake for 17-19 minutes. A toothpick inserted in the middle should come out mostly clean, not completely dry.

6-Cool for at least 5-10 minutes and gently remove from pan onto cooling rack.

Raspberry Filling

1-Combine raspberries, Swerve Confectioners and lemon juice in saucepan over medium-low heat and cool and stir until berries break down, Swerve dissolves and sauce is heated through, about 12-15 minutes.

2-Remove from heat and press sauce through a fine-mesh strainer to remove seeds.

3-Place back on stove at med-low heat and add xanthan gum, whisking quickly to thicken (1-2 minutes)- remove from heat and set aside to thicken.

Cream Cheese Frosting

1-Mix cream cheese until smooth.

2-Add Swerve Confectioners til smooth.

3-Add remaining ingredients and beat on high for 10 minutes.


1-Make a hole about 1/2 of an inch long and wide.

2-Put raspberry filling in hole and cover the top with frosting. Garnish with a raspberry and lemon zest. Eat within 3 days.

Sugar Free Gingerbread Muffins


Photo by Maria Teneva on Unsplash

Nutritional Information

Calories 301

Net Carbs 3.1 grams

Protein   8 grams

Fat  27 grams


1/2 cup butter

1/4 cup sugar-free pancake syrup

1/2 cup Brown Swerve

3 eggs

1 cup almond flour

1/4 cup coconut flour

1 1/2 teaspoon ground ginger

1 teaspoon cinnamon

1/2 teaspoon grated nutmeg

1 teaspoon baking powder


Preheat oven to 350.

Blend butter and sweeteners.

Add eggs and blend.

Add dry ingredients and blend well.

Fill 6 count muffin pan.

Bake  20 minutes.


Sugar Free Holiday Cinnamon Rolls

Photo by Kristina Paukshtite from Pexels

Most of the time sugar is required to activate yeast but in this recipe, an extra pack of yeast is used to alleviate that requirement. While the carbs are high, these are fine for a special Holiday morning.  You can indulge knowing that you have not brought the sugar craving back to life. This recipe does contain wheat flour which is unusual for recipes here. The gluten in the wheat gives these rolls the characteristic stretchy texture of great cinnamon rolls.

Serves 12

Calories 262

Net Carbs 31 grams

Fat 12 grams

Protein 5 grams


Yeast-two packages

Warm tap water- 1/2 cup

Hot milk-1/2 cup

Splenda 1 1/2 tablespoons

Butter-1/2 stick melted

Salt-1 teaspoon

Egg-1 beaten

Flour-4 cups


Oil a bowl

Dissolve the yeast into the water for 5-7 minutes

Mix milk, Splenda, 1/2 stick butter, salt, egg and 2 cups of flour a little at a time.

Add yeast mixture.

Slowly add remaining flour 1/2 cup at a time.

Put dough into oiled bowl

Allow to rise until doubled in bulk, about an hour.

Roll out, you will need :

Butter-1 stick melted

Splenda, (Brown, Confectioner’s or Granulated, Your Choice)- 1/2 cup

Ground cinnamon

Combine these ingredients.

Punch down dough.

Roll out to 1/2 inch thick on parchment paper.

Spread butter mixture.

Roll up.

Slice into 12 slices.

Allow to rise until doubled, about 45-60 minutes.

Preheat oven to 350 degrees.

Bake for 25-30 minutes or until browned.

Sprinkle with Splenda and cinnamon while hot.




No Sugar Added Red Velvet Cake

Photo by Ronmar Lacamiento from Pexels

This is a one layer cake.

Nutritional Info

Servings 8

Calories 324

Net Carbs 4.4 grams

Fat 30.2 grams

Protein 8 grams


1/4 cup butter

1/2 cup Swerve Granulated Sweetener

4 eggs

1 teaspoon vanilla extract

2/3 cup almond flour

1/3 cup coconut flour

2 Tablespoons unsweetened cocoa

2 teaspoons baking powder

1/4 teaspoon salt

1/4 cup sour cream

Red food coloring


8 ounces cream cheese softened

1/4 cup butter softened

3/4 cup Swerve Confectioner’s

1/2 teaspoon vanilla extract


Grease 9 inch cake pan and dust with cocoa.

Beat sweetener into butter until light and fluffy.

Add eggs one at a time and mix in vanilla.

In separate bowl, combine dry ingredients and beat in half the dry ingredients into wet mixture.

Beat in half of the sour cream and the rest of the dry mixture, then the rest of the sour cream.

Mix in red food coloring, a small amount of gel coloring works well.

Pour into pan and bake at 350F for 25-30 minutes or until a toothpick inserted in the middle comes out clean.

Remove from pan and cool.

For frosting beat cream cheese and butter until smooth.

Beat in sweetener until mixture is fluffy and stir in vanilla.

Spread onto cooled cake.

Sugar Free Apple Sauce Pumpkin Muffins

Photo by Streetwindy from Pexels

Apple sauce and pumpkin add incomparable flavor and plenty of moisture to these muffins. Wrap them individually in waxed paper and freeze to maintain freshness Be sure to actually use pumpkin puree as pumpkin pie fillings are usually loaded with sugar.

  • Cooking spray
  • 1 1/2 cup Carbquick Baking Mix
  • 1 1/4 cup Splenda (granulated)
  • 3/4 cup chopped walnuts
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground cloves
  • 1/2 tsp salt
  • 3 large eggs
  • 6 tbsp unsalted butter (room temperature)
  • 1/2 cup pumpkin puree (fresh made or canned)
  • 1/2 cup no sugar added applesauce
  • 1/3 cup water

1. Heat oven to 350 F. Lightly coat a 12 cup muffin tin with cooking spray, or line with cupcake liners.

2. Combine bake mix, Splenda, walnuts, baking soda, cinnamon, ginger, cloves, and salt in a food processor. Pulse until nuts are finely chopped. Add eggs, butter, pumpkin puree, applesauce and water. Process until combined, scraping down sides as needed.

3. Scoop batter into muffin tins and bake until a toothpick inserted in the center of muffins comes out clean. About 20 to 30 minutes. Cool completly in pan and then enjoy

This recipe yields 12 muffins at 179 calories, 6.5 Net Carbs, 9.5g protein 12.5g fat


Cranberry Upside Down Cake


Serves 1

Photo by Becky Fantham on Unsplash

Calories 230

Net Carbs 4 grams

Protein 5 grams


1/2 cup Swerve Brown

1/4 cup butter, melted

1 cup fresh cranberries

1/2 cup chopped pecans

1 box Swerve Vanilla Cake Mix

1/2 teaspoon ground cinnamon

3 large eggs

1/3 cup oil or melted butter

1/3 cup water

2 teaspoons vanilla


Preheat oven to 350F and grease 9 inch round cake pan well.

In the bottom of the pan, stir together the Swerve Brown and the melted butter until well combined. Spread evenly over the bottom of the pan and sprinkle with cranberries and pecans.

Whisk together the cake mix and cinnamon. Whisk in eggs, oil, water and vanilla until well combined.

Pour over the topping in the pan and bake 25-30 minutes, or until the cake is ggolden brown and firm to the touch. Remove and let cool 10 minutes in the pan then run a knife around the edges and flip out onto a cake plate.

Sugar Free Crock Pot Molten Lava Cake

Get ready to celebrate the Season!

Serves 12

Calories 160

Net Carbs 5.6 grams

Fat 9.1 grams

Protein 11.1 grams

1 1/2 cup Swerve, Granular, Divided into quantities of 1 1/4 cup and 1/4 cup

1/2 cup almond flour

1/2 cup coconut flour

5 Tablespoons cocoa, (Dark or Regular) Divide into separate quantities of 3 Tablespoons and 2 Tablespoons.

1/2 teaspoon salt

1 teaspoon baking powder

1/2 cup butter, melted

3 eggs

3 egg yolks

1 teaspoon vanilla extract

1/2 teaspoon vanilla liquid stevia

4 ounces sugar free chocolate chips

2 cups hot water

Grease crock pot

Mix 1 1/4 cup Swerve, flours, 3 Tablespoons cocoa, salt and baking powder

Add melted butter, eggs, egg yolks, vanilla and stevia and mix well.

Pour into crock pot.

Top with chocolate chips.

Mix remaining 2 Tablespoons of cocoa and remaining 1/4 cup of Swerve with hot water.

Pour over chocolate chips.

Cover and cook on low 3 hours.

Allow to cool slightly before serving.

Sugar Free Pumpkin Bread

Photo by Nicolas J Leclercq on Unsplash

Serves 12

Calories 177

Net Carbs 3 grams

Fat 13 grams

Protein 5 grams


1 cup almond flour

1/4 cup coconut flour

3 Tablespoons golden flaxseed meal, finely ground

3 Tablespoons psyllium husks, finely ground

1 Tablespoon pumpkin pie spice

1 Tablespoon baking powder

1/2 teaspoon salt

5 Tablespoons butter or solid coconut oil

1 cup Swerve  Granulated

2 teaspoons apple cider vinegar

4 eggs

1 cup pumpkin puree


1 Tablespoon freshly grated ginger

1 Tablespoon water as needed

6 Tablespoons Swerve Confectioner’s

Pinch of salt



Preheat oven to 350F and grease and flour a 5×9 loaf pan with coconut flour.

Whisk together flours, husks, spice, baking powder and salt.

Cream butter or coconut oil and Swerve Granulated. Mix in vinegar and the eggs one at a time.

Add in the dry mixture in two parts, alternating with pumpkin puree and mix for about 2-3 minutes til fully incorporated and elastic.

Put in pan and smooth top with wet hands.

Bake for 55-70 minutes til deep golden and a toothpick inserted in the middle comes out clean.  Just as bread is  beginning to brown  cover with foil. (This should be around 35 minutes.)

Cool in pan for 15 minutes before removing from pan and then cool completely before glazing.


Mix ginger and water and allow to rest for 10 minutes

Add Swerve Confectioner’s and salt to small bowl and sieve in the  ginger juice squeezing ginger.

Whisk til incorporated adding a teaspoon of water at a time til desired thickness is achieved.

Drizzle over bread.