Category: Cookies

Sugar-Free No-Bake Peanut Butter Cookies

Photo by Tetiana Bykovets on Unsplash

Nutritional  Info

Serves 24

Calories 161

Carbs 4.9 grams

Fat 13.6 grams

Protein 3.7 grams


1 1/2 cup smooth, unsweetened peanut butter melted (plus more for drizzling)

1 cup coconut flour

1/4 cup packed Brown Swerve

1 teaspoon vanilla

Pinch of salt

2 cups sugar free dark chocolate (You can use Sugar-Free Hershey’s Kisses if you like)

1 Tablespoon  coconut oil


Combine the peanut butter, coconut flour, brown Swerve, vanilla and salt and stir til smooth.

Line a baking sheet with parchment. Using a small cookie scoop, form mixture into rounds then press down lightly to flatten slightly and place on baking sheet. Freeze until firm, about 1 hour.

Whisk together melted chocolate and coconut oil.

Dip cookie rounds into chocolate until fully coated then return to baking sheet. Drizzle with more peanut butter then freeze until chocolate  sets, about 10 minutes.

Serve cold. Store leftovers in freezer.




Sugar Free Graham Crackers

Photo by Sahand Babali on Unsplash

So many recipes call for graham crackers.  Here is a sugar free version.  Try them for the crust of the Sugar-free Cheesecake!  In the meantime, you can use any sugar free pudding or pie filling to make something delicious or just eat them alone with milk or coffee. YUM!

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

Nutritional Information

Serves 8

232 calories

7 grams protein

35 grams carbs

7 grams fat


2 cups graham flour

1 cup all purpose flour

1/2 t. baking soda

1 teaspoon baking powder

1/2 stick butter softened

1/2 cup Swerve Brown Sugar Replacement

1/3 cup sugar-free syrup

1 teaspoon vanilla extract

1/2 cup milk

1 t. cinnamon


Sift flours and set aside

Cream butter, brown sugar replacement and syrup and stir in vanilla.

Mix in the dry ingredients and add the remaining ingredients and milk.

Cover and refrigerate for at least 30 minutes.

Preheat oven to 350.

Roll dough on parchment paper slightly larger than baking pan.

Cut into squares and try to pull the sides apart while you cut.

Bake 15-18 minutes, remove from oven and allow to cool on a rack.

Sugar Free Sugar Cookies

Photo by Dániel Göndör on Unsplash

While we rarely offer a recipe that contains wheat flour, these do. Sugar cookies can be fragile, so in order to have a really good, sugar-free cookie, we allowed the use of wheat flour. We believe that these cookies can be an acceptable alternative to the standard, sugar-filled seasonal favorite. These cookies are sweetened with Swerve and there is no aftertaste! You can serve these to the whole family with confidence that everyone will enjoy them.

Prep Time: 20 minutes

Cook Time: 10 minutes

Nutritional Information

Servings: 48

Serving Size: 1 cookie

Calories: 65

Fat 2.3 grams

Net Carbs 9.1 grams

Protein 1.3 grams


1 cup butter softened

1 cup Swerve

1 teaspoon vanilla extract

1/2 teaspoon liquid vanilla stevia

2 eggs

2 1/2 cups whole wheat pastry flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt


Preheat oven to 350 degrees.

Blend butter, Swerve, vanilla extract and vanilla stevia in a standing mixer.

Beat on medium for 3 minutes.

Beat in eggs.

Combine dry ingredients.

Gradually add to mixer with speed reduced.

Roll Tablespoons of batter and flatten and bake 10 minutes on a parchment lined baking sheet. DO NOT OVERCOOK. Remove from oven as soon as you see the edges begin to brown!

(To make cut out cookies, spread between plastic wrap and roll to 1/4 inch thickness and use cookie cutters to shape.)

Cool completely before frosting with sugar free frosting.

Sugar-Free Frosting

1/2 cup butter softened

1 cup Confectioner’s Swerve

1 teaspoon almond extract

2 Tablespoons milk

Blend, adding milk as needed to desired consistency and divide evenly onto cookies.





Sugar Free Candy Cane Cookies

Photo by Any Lane from Pexels

Nutritional Info

Serving Size 1 cookie

Calories 90

Net Carbs 0 grams

Fat 9 grams

Protein 3 grams



1/2 cup butter

1/2 cup Swerve Confectioner’s

1 egg, slightly beaten

1/2 teaspoon almond extract

1/2 teaspoon vanilla extract

1 teaspoon peppermint flavoring (or flavoring of choice)

1 3/4 cup almond flour

1/4 cup coconut flour

1/4 cup whey protein powder

1/2 teaspoon salt

1 teaspoon red food coloring


1/2 cup Swerve Confectioner’s

2 Tablespoons  milk

1/4 teaspoon flavoring of choice


Combine first 10 ingredients and mix well.

Divide dough in half.

Add red coloring to half of dough and mix well.

Place both balls of dough in fridge for 30 minutes.

On a lightly floured surface, roll a teaspoon of each dough (plain and red) into a four inch rope.

Place side-by-side and gently twist together  and place on an ungreased cookie sheet and curve one end of the cane to form a candy cane- Be careful to not let the dough break.

Bake at 325 degrees F. for 10-12 minutes, just until the edges brown.

Let cookies cool on sheet.

Mix glaze ingredients and gently brush onto each cooled cookie.

Makes about 24 cookies.

Sugar Free Peppermint Meringues

Photo by Charity Beth Long on Unsplash

Nutritional Info

Serving Size 1 Meringue

Servings 20

Calories 5

Net Carbs 0

Protein 1 gram


4 egg whites, room temperature

6 Tablespoons Swerve Confectioners

1/2 teaspoon peppermint extract

1/4 teaspoon cream of tarter

1/8 teaspoon salt

6 drops red food coloring


Preheat oven to 250F and line two baking sheets with parchment paper

In a clean, dry bowl, combine egg whites, Swerve, extract, cream of tarter and salt.

Beat on medium  high until medium stiff peaks form and mixture becomes glossy. DO NOT BEAT TIL STIFF.

Brush 1-2 drops food coloring down the sides of a pastry bag fitted with a large tip.

Fill bag with egg white mixture and pipe into desired shape.

Bake 18 minutes, then reduce oven temperature to 200F and bake another 15-18 minutes.

Turn off oven and without opening door, let meringues sit inside for 2 hours until crisp.

Remove and carefully peel off parchment and enjoy!


Sugar Free Pecan Snowball Cookies

Photo by Azat Kilinc on Unsplash

Another excellent recipe my good friend Wendy shared with me for you guys to enjoy over the holidays.

With a little planning and discipline, there is no good reason what so ever to gain weight simply because the holiday season is upon us. There are far too many healthy recipes, we have a great many here at David’s Way. Try some of our recipes with your family instead of letting yourself be tempted by sugary foods that will cause you to pack on weight. You might just find an unhealthy family member or friend turning their life around once they realize the can still enjoy many foods while losing weight. And, the best part is our recipes will never lead to “hangry” cravings for more as they are all sugar free and diabetic friendly.

Serves: 24

Calories: 112 per cookie

Carbs: 2g

Fat: 11g

Protein: 1g

Fiber: 1g


  • 8 tbsp Ghee, or butter
  • ! 1/2 cups almond flour
  • 1 cup pecans, chopped
  • 1/2 cup Swerve Confectioners
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • extra Swerve Confectioners to roll balls in


  1. Preheat oven to 350 degrees.
  2. Place all ingredients into a food processor and process until batter forms a ball. Pulse if needed.
  3. Taste batter, adjust sweetener if needed.
  4. Line a baking sheet with parchment paper.
  5. Use a cookie scoop and make 24 mounds.
  6. Roll each mound in the palm of your hand.
  7. Place in freezer for 20-30 minutes.
  8. Place into oven after removing from freezer, for 15 minutes or until golden around the edges.
  9. Allow to cool slightly. Once able to handle, roll each in some confectioners sweetener.
  10. Allow to cool completely before storing in an airtight container.


Sugar Free Pecan Sandies

Nutritional Info

Serves 20

Serving 1 cookie

Calories 90

Fat 9 grams

Net Carbs 1 gram


1 1/2 cups almond flour

1/8 teaspoon salt

1/8 teaspoon teaspoon baking soda

1/2 stick salted butter

1/2 cup Swerve Granular

2 teaspoons vanilla extract

1/2 cup chopped pecans

1/4 cup Swerve Confectioner’s


Combine flour, salt and baking soda in a food processor and pulse in butter, Swerve Granular and vanilla.

Mix in pecans by hand.

Scooping 1 heaping Tablespoon, use your hands to form cookies into balls. Press firmly and put on a parchment lined flat cookie sheet.

Put in fridge for 30 minutes.

Preheat oven to 350F.

Remove cold cookies from fridge and bake for 14-16 minutes.

Cookies are ready when they lose some of their roundness and begin to brown LIGHTLY on top.

Remove from oven and allow to cool for 20 minutes.

Place Swerve Confectioner’s in bowl and lightly dip cookies into Swerve or sprinkle with a sifter.

Makes about 20 cookies.

Sugar-Free Pecan Pie Biscotti


Nutritional Info

Servings 14

Calories 160

Net Carbs 2 grams

Fat 15 grams

Protein 3 grams



1 cup chopped pecans, divided

1 1/4 cup almond flour

1/4 cup Swerve, Granular

1 teaspoon baking powder

1/2 teaspoon salt

1/4 cup butter, melted

1 large egg

1 Tablespoon Brown Swerve

1/2 teaspoon vanilla extract


1 Tablespoon butter

1 teaspoon sugar-free syrup

3 Tablespoons Swerve, Confectioner’s

1 Tablespoon whipping cream

1/4 teaspoon vanilla or caramel extract

2 Tablespoons finely chopped pecans



Preheat oven to 325F and line a large baking sheet with parchment paper or a silicon liner.

In a food processor, grind 3/4 cup of pecans til they resemble coarse crumbs. Transfer to a bowl and add flour, Swerve, baking powder and salt. Stir in remaining pecans and add butter, egg, Brown Swerve and vanilla. Mix until dough comes together.

Turn dough out onto a prepared baking sheet and form into a long, low log about 4 by 10 inches. Bake 22-25 minutes, until golden brown and just firm to the touch. Remove and cool for at least 20 minutes.

Using a sharp, straight edge knife, slice into 14 pieces by pressing straight up and down without sawing back and forth.

Space a few inches apart and bake another 10 minutes or so and turn off the oven and let the biscotti cool in the oven. They will crisp up as they cool.


Melt butter with syrup in microwave and stir in Swerve til well combined and then stir in the  whipping cream and the extract til smooth.

Drizzle over cooled biscotti and sprinkle with finely chopped pecans and refrigerate until set.



Double Chocolate Pumpkin Seed Cookies

Soft and Gooey Inside/Crunchy Outside

Nutritional Info

Serving 1 cookie

Calories 100

Net Carbs 2 grams

Fat 9 grams

Protein 3 grams


1 teaspoon gelatin

1 1/2 cups almond flour

1/5 cup unsweetened cocoa powder

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon sea salt

1/2 teaspoon cinnamon

1/2 teaspoon smokey paprika

4 Tablespoons refined coconut oil (melted)

4 ounces cream cheese

3/4 cup + 2 Tablespoons Brown Swerve

1 teaspoon vanilla

1 egg (room temperature)

1/8 cup almond milk

4 ounces Sugar-Free Hershey’s Special Dark Miniatures, chopped

1 1/2 cups toasted and salted pumpkin seeds


Preheat oven to 350F and line 2 cookie sheets with parchment paper.

Mix flour, gelatin, cocoa, baking powder, baking soda, salt, cinnamon and paprika together and set aside.

Add cream cheese to stand mixer and beat on medium speed. Add Swerve and oil and mix til creamy.

Add egg and vanilla and beat til combined and gradually beat in flour mixture. Stir milk into dough til mixed.

Fold in chocolate and seeds.

Scoop dough onto cookie sheet with Tablespoon to measure and bake 10-12 minutes.

Remove from oven and let cool completely on cookie sheet.

No Sugar Added No-Bake Peanut Butter Chocolate Cookies


Photo by Marc Markstein on Unsplash

Serves 24

Calories 147

Net Carbs 12.1 grams

Fat 8 grams

Protein 5 grams


1/2 cup butter

2 cups Swerve Granulated

1/8 teaspoon salt

4 Tablespoons cocoa

1/2 cup milk

3 cups oatmeal, not cooked

1/2 cup Smucker’s Natural Peanut Butter

1 teaspoon vanilla


Mix butter, Swerve, salt, cocoa and milk together and bring to a boil.

In a large bowl, mix oatmeal, peanut butter and vanilla.

Add boiled mixture slowly until you have the consistency  of  a  drop  cookie. Measure out by the Tablespoon and form balls. Drop onto wax paper. Put cookies in the freezer on a tray.

After a few hours, put them into zip lock baggies. Keep cookies in the freezer. You can eat them frozen or let them defrost a bit.