Category: Pies & Misc.

No Sugar Added Apple Cinnamon Baked Oatmeal

Photo by Hannah Joy Photography on Pexels

Nutritional Info

Serves 9

Calories 106

Net Carbs 13.5 grams

Fat 3.6 grams

Protein 3.6 grams


1.5 cups quick cooking oats

1/4 cup almond meal

1 teaspoon baking powder

1/2 teaspoon salt

1 1/2 teaspoon ground cinnamon

1/8 teaspoon nutmeg

1/8 teaspoon ground cloves

1 cup unsweetened applesauce

1 large egg, slightly beaten

1/4 cup sugar free pancake syrup

1 cup unsweetened vanilla almond milk

1 teaspoon vanilla

1 large apple, finely chopped


Preheat oven to 350F and grease a 9×9 baking pan. Microwave the chopped apple for 2 minutes. Cool. Mix oats, almond meal, baking powder, salt, cinnamon and cloves and nutmeg and set aside. Beat eggs and add applesauce and mix til combined. Add almond milk, vanilla and maple syrup and stir til combined. Add dry ingredients to the wet mixture and stir until combined. Add apples and mix thoroughly. Bake for 35-45 minutes til the top is set and edges are slightly browned.

Sugar Free Pecan Pie


Photo by Nikohoshi on Unsplash


Calories 300

Protein 5.2 grams

Fat 23.3 grams

Net Carbs 17.7 grams


CRUST-1 (15-OZ) box Pillsbury Refrigerated Pie Crusts


5 teaspoons Swerve Granular

1 cup sugar free pancake syrup

1 teaspoon vanilla

3 eggs

1 cup pecan halves

1/3 cup butter, melted


1-Heat oven to 350 degree oven. Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie.

2-In large bowl, mix eggs with the sugar substitute. Stir in syrup, vanilla and melted butter. Stir in pecans. Pour into pie crust.

3-Bake 40-50 minutes or until filling is puffed and the pie is golden brown. Cool completely, about two hours. Store in refrigerator.

Sugar-Free Fudge Pie


Photo by Pratiksha Mohanty on Unsplash

Nutritional  Info

Serves 8

Calories 193

Net Carbs 3.8 grams

Fat 11 grams

Protein 7.8 grams

*Preheat oven to 350F*


1 stick butter, softened (1/2 cup) (NOT MELTED)

3/4 cup Swerve Granular

1 teaspoon sugar-free syrup

4 eggs

1 1/2 teaspoon vanilla

1/8 teaspoon cinnamon

5 Tablespoons cocoa

1/2 teaspoon salt

6 Tablespoons almond flour

1 Tablespoon coconut flour

1 1/2 Tablespoons Whey Protein Isolate

Swerve Confectioner’s for dusting (optional)


Soften butter and  add Swerve and syrup.

Add eggs and vanilla and mix until creamy. DO NOT OVER MIX.

Stir in cinnamon, cocoa, salt, flours and whey until well combined.

Grease an 8 inch glass pie plate and pour into plate. (NOT A 9 INCH)

Bake 18 minutes until center is set but check at 17 minutes. It should still jiggle in the middle.

You may dust with Swerve Confectioner’s if you desire.



Easy Sugar-Free Apple Crisp

Photo by Susanne Jutzeler from Pexels

Nutritional Info

Servings 8

Calories 220

Protein 4 grams

Fat 13 grams

Net Carbs 19


6 cups peeled, cored, sliced Granny Smith and Pink Lady apples

1 teaspoon cinnamon

1/4 teaspoon ginger

1/4 teaspoon nutmeg

Pinch salt

1/2 cup + 2 Tablespoons Swerve Granular

5 Tablespoons butter

3/4 cup oats

1/2 cup pecans or walnuts


Preheat oven to 375 and butter a 10-inch round or 8-inch square pan.

Toss apples with 1/2 teaspoon cinnamon and 2 Tablespoons Swerve and add to buttered pan.

Mix 1/2 teaspoon cinnamon, ginger, nutmeg, salt, 1/2 cup Swerve, butter, oats and nuts and pulse until just combined in food processor or mix by hand. DO NOT OVERMIX!

Spread topping over apples and bake about 40 minutes, til topping is browned and apples are tender.

Let set about 30 minutes before serving.

Sugar Free Blueberry Cobbler


Photo by Daniela Constantini from Pexels

Serves 8

Calories 210

Net Carbs 8 grams

Protein 4 grams



3 1/2 Cups fresh or frozen blueberries

1/2 teaspoons xanthan gum

1/3 cup Swerve Granular

1 teaspoon vanilla

1 teaspoon lemon juice


1 1/3 cup almond flour

1/4 cup Brown Swerve

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1 teaspoon lemon zest

1/3 cup butter (cold and cut into small squares or grated with a cheese grater)


1. Place oven rack in lower third of oven and preheat oven to 375

2. Combine blueberries, xanthan gum, Swerve Granular, vanilla and lemon juice and mix well until the blueberries are coated.

3. Add the blueberry mixture to a 9×9 pan ( or smaller ramekins)

4. Mix almond flour, Brown Swerve, cinnamon, nutmeg and lemon zest together. With a pastry/biscuit cutter or fork, cut butter into dry mixture. Dough will feel like cookie dough.

5. Spread the dough evenly over the blueberry mixture.

6. Bake in 375 degree (F) oven for about 22 minutes (for the large pan) or 16-18 minutes in smaller ramekins – or until the crust is golden brown and the blueberries are bubbling. Serve warm or cold.

Sugar Free Mock Wendy’s “Frosty”

Photo by Purple Smith from Pexels

Yields 4 servings

Calories 168

Carbs 2.9 grams

Fat 16.9 grams

Protein 1.4 grams


1 1/2 c. Heavy Whipping Cream

2 Tablespoons unsweetened cocoa powder

3 Tablespoon Confectioner’s Swerve, (natural 0 calorie sweetener)

1 teaspoon vanilla flavoring or extract

Pinch of salt


1- Combine all ingredients using a hand mixer and beat until stiff peaks form. Scoop mixture into a Ziploc freezer bag and freeze 30-35 minutes, until just frozen.

2-Cut tip off a corner of the bag and pipe into serving dishes.

Sugar Free Pumpkin Pie


Photo by RODNAE Productions from Pexels

1 large egg

2 large egg whites

1 can solid pack pumpkin 15 oz.

3/4 cup Original Granulated Splenda

1/2 cup low fat Bisquick

1 teaspoon vanilla flavoring/extract

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1 (12 oz.) can fat free evaporated milk

1 cup reduced-fat whipped topping

1. In a large bowl mix everything until smooth, except evaporated milk and whipped topping. Gradually stir in evaporated milk.

2. Pour into 9 inch pie plate which is coated with cooking spray. Bake at 350° for 35-40 minutes or until knife inserted in middle comes out clean. Cool on a wire rack. Dollop with whipped cream before serving. Refrigerate leftovers.

Nutritional Info

Cut into 6 pieces.

Calories 124, 2 grams fat, (1 saturated), 28 mg. Cholesterol, 160 mg sodium, 19 grams carbohydrates (0 grams sugar, 3 grams fiber), 6 grams protein and 1 1/2 diabetic starch exchange

Enjoy! 🍁🍃🍂🍃🎃🍃

Sugar Free Pumpkin Pecan Cobbler

Nutritional Info

Serves 8

Calories 210

Fat 18 grams

Protein 6 grams

Net Carbs 3 grams



1 1/2 cups almond flour

1/3 cup Swerve Granular

1/4 cup unflavored protein powder or egg white protein

1 Tablespoon baking powder

2 teaspoons pumpkin pie spice

1/4 teaspoon salt

1/2 cup pumpkin puree

1/4 cup butter, melted

1/4 cup unsweetened almond milk

1/2 teaspoon vanilla extract


1/2 cup Swerve, Granular

1 teaspoon Maple Grove Farms pancake syrup

1/4 cup chopped pecans

1 cup very hot water


Preheat oven to 350F

Whisk together flour, Swerve, protein powder, baking powder, pumpkin pie spice and salt. Stir in pumpkin puree, melted butter, almond milk and extract.

Spread batter in a glass 8×8 baking dish and put dish on rimmed sheet.

For topping combine Swerve and syrup til Swerve takes on a brown appearance and stir in pecans.

Sprinkle this mixture over the top of the batter and pour hot water evenly over the top. Do not stir.

Bake 35-45 minutes until the cobbler is golden brown and set in center.

No Sugar Added Cranberry Nut Clusters

Nutritional  Info

Serves 16

Serving Size 1 cluster

Calories  130

Net Carbs 2 grams

Fat 12 grams

Protein 4 grams


1/2 cup raw pecans

1/2 cup raw almonds

1/2  cup cup almond butter

2 1/2 ounces unsweetened chocolate, chopped

1/2 ounce cocoa butter or 1 Tablespoon coconut oil

1/2 cup Swerve Confectioner’s

1/2 teaspoon vanilla extract

1/2 cup unsweetened dried cranberries


Preheat oven to 350F and bake nuts 8 minutes til lightly toasted.

Remove and cool completely.

Combine almond butter, chocolate and cocoa butter in a double boiler, stirring til melted. Whisk in Swerve  and vanilla.

Stir in nuts and cranberries, coating well with chocolate, and drop onto wax paper into 16 clusters.

Put in fridge 1 hour.