Category: Pies & Misc.

Sugar Free Buttercream Easter Eggs

Photo by Hello I’m Nik on Unsplash

Ingredients

Nutritional Info

Serving size 1 egg

Servings 12

Calories 160

Protein 1 gram

Net Carbs 4 grams

Fat 15 grams

Ingredients

1/2 cup butter, softened

2 ounces cream cheese, softened

1 cup Swerve Confectioners

1/4 cup heavy whipping cream, room temperature

1 1/2 teaspoon vanilla extract (or extract of choice)

Natural food coloring

4 ounces sugar-free dark chocolate, chopped (Hershey’s makes Miniatures that work great!)

3/4 ounce cocoa butter or 1 1/2 Tablespoon coconut oil (solid at room temperature)

Instructions

Beat butter and cream cheese til smooth.

Add sweetener and beat til well combined. The mixture will be very thick.

Add the cream and beat til smooth.

Add extract of choice and a little food coloring, if desired.

Refrigerate at least 1 hour.

Line a baking sheet with waxed paper and scoop about 2 Tablespoons of the mixture onto the sheet and shape with your hands into an egg shape about 2 inches long. If it’s too sticky, dust with a little Swerve Confectioners. Do all of the mixture like this.

Melt the chocolate in a double boiler with the cocoa butter or coconut oil and dip the eggs one at a time, tossing to coat. Lift out with a fork and tap to remove excess chocolate. Place on waxed paper.

Drizzle with remaining chocolate and let set til firm.

No Sugar Added Blueberry Quick Bread

Photo by Daniela Constantini from Pexels

As Spring unfolds, berries of all kinds are coming into season in the U.S. This quick bread is ideal for a weekend brunch. Topped with a little cream cheese and maybe some Swerve Confectioner’s, it’s an absolute delight!

Nutritional Info

Servings 8

Calories 238

Net Carbs 5.4 grams

Total Carbs 20.8 grams (includes carbs from Swerve)

Protein 7.7 grams

Fat 20.7 grams

Ingredients

2 cups almond  flour

1/2 teaspoon salt

1/2 cup Granulated Swerve

1 teaspoon baking soda

2 beaten large eggs

1/4 cup melted butter

1 cup fresh blueberries

Instructions

Preheat oven to 350F.

Grease an 8×4 loaf pan with butter or cooking spray.

Combine the almond flour, salt, Swerve and baking soda and stir in the eggs and melted butter. The batter will be thick.

Spread the batter into the greased loaf pan and press the berries evenly into batter.

Bake in preheated oven for 40 minutes or until a toothpick  comes out clean.

Let cool before serving.

 

 

Sugar Free Raspberry Lemon Cups

 

Photo by Whitney Mabee on Unsplash

Nutritional Info

Serving  size 1 cup

Calories 290

Net carbs 4.4 grams

Fat 27.9 grams

Protein 3.1 grams

Ingredients

Raspberry  Layer

1/2 cup coconut butter

1 cup freeze  dried  raspberries

1 Tablespoon Confectioner’s  Swerve

1 Tablespoon melted virgin coconut  oil

1/4 cup+1 Tablespoon coconut  milk

1 teaspoon vanilla extract

Lemon Layer

1/2 cup coconut butter

2 Tablespoons fresh lemon juice

1 Tablespoon Confectioner’s Swerve

1 teaspoon fresh lemon zest

Instructions

Blend the raspberry layer ingredients in a blender til smooth.

In another bowl, stir together the lemon ingredients.

Divide the lemon  mixture between  6 muffin cups, top with raspberry mixture, pressing  down to combine the two.

Freeze for  1 hour.

 

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

Ingredients

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

Instructions

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

SERVINGS 8

Calories 300

Protein 5.2 grams

Fat 23.3 grams

Net Carbs 17.7 grams

INGREDIENTS

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

FILLING

5 teaspoons Swerve Granular

1 cup sugar free pancake syrup

1 teaspoon vanilla

3 eggs

1 cup pecan halves

1/3 cup butter, melted

STEPS

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*

Ingredients

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)

Instructions

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

Ingredients

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

Instructions

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

Ingredients

Filling

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

Topping

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)

Instructions

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

Ingredients

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

Directions

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! 🍁🍃🍂🍃🎃🍃