Category: Pies & Misc.

Sugar Free Buttercream Easter Eggs

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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

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.

Sugar-Free Monkey Bread

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Serving Size 1 ball

Servings 30

Calories 120

Net Carbs 2 grams

Protein 3 grams

Ingredients

Swerve and Cinnamon  Coating

3 Tablespoons Swerve Granular

2 teaspoons ground cinnamon

Monkey Bread

1/4 cup milk

1 teaspoon apple cider vinegar

2 cups almond flour

1/4 cup unsweetened whey protein powder

1 cup coconut flour

1/2 cup Swerve Granular

1 Tablespoon xanthan gum

1 Tablespoon baking powder

1/2 teaspoon salt

1/2 cup butter, cold

1 teaspoon vanilla extract

3 eggs

Maple Pecan Sauce

1/2 cup butter

1/2 cup Brown Swerve

2 Tablespoons Sugar-Free Maple Syrup

Pinch salt

1 teaspoon vanilla

1/2 cup chopped, toasted pecans (350 degrees for 5-7 minutes to toast)

1 teaspoon ground cinnamon

Instructions

Monkey Bread

1-Preheat oven to 350F and grease a loaf pan with non-stick cooking spray.

2-Combine 3 Tablespoons of Swerve and cinnamon. Whisk to blend and set aside.

3-Combine milk and vinegar in a small measuring cup or bowl, stir and set aside.

4-For dough, combine almond flour, coconut flour, protein powder, Swerve, xanthan gum, baking powder and salt. Whisk lightly to blend. Cut cold butter into cubes and add to the dry ingredients. Cut in with fork or food processor until flour looks like corn meal.

5-Add vanilla and eggs, and mix in until  well combined. Then add milk/vinegar mixture; stir until dough is uniform, and can be rolled into balls.

6-Use a cookie scoop or with a Tablespoon, roll gently into a ball shape, give each dough ball a good roll in the cinnamon sugar mixture, then place in the prepared pan, filling the pan evenly with dough balls. Sprinkle 2-3 Tablespoons of leftover cinnamon-sugar coating over the top of the dough in the baking pan.

7-Bake for 20-25 minutes. Allow Monkey Bread to sit in the baking pan for about 10 minutes before turning it out onto a serving dish or plate. To do this, place the plate upside down on top of the baking pan, and (while wearing oven mitts). quickly turn the plate upside down. Your Monkey Bread should release from the pan without a problem.

8- Once the Monkey Bread is on serving dish, drizzle with maple pecan sauce and serve immediately.

Maple Pecan Sauce

1-While Monkey Bread is cooking,  make the maple pecan sauce.

2-Melt the butter over low heat. Stir in the Brown Swerve, maple syrup, salt, vanilla, cinnamon and pecans. Stir until the Swerve is dissolved. Set aside.

3-Once the Monkey Bread has been baked and plated, pour sauce on top of bread.

 

Sugar-Free High-Protein Chocolate Pudding

Serves 2

Calories 212

Net carbs 9.9 grams

Fat 13.8

Protein 8.5 grams

Ingredients

1 medium avocado, peeled and seed removed cut into small pieces

2 Tablespoons unsweetened dark cocoa powder

3 Tablespoons sugar-free syrup

1 teaspoon vanilla extract

2 teaspoons Confectioner’s Swerve

1/2 cup milk

1 1/2 scoops sugar-free chocolate whey powder

Instructions

Place all ingredients into a food processor and process until it’s thick.

Pour into 2 individual dessert dishes, cover and place into fridge for about half an hour.

Eat within 1 day.

 

Sugar Free “Oreo” Truffles

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Nutritional Info

Servings 24 of 1 truffle each

Calories 80

Net Carbs 1 gram

Fat 8 grams

Protein 2 grams

Truffles

1 1/4 cups almond  flour

1/2 cup Swerve  Confectioner’s

1/3 cup extra dark  cocoa

1./4 teaspoon salt

6 Tablespoons butter, melted

1 teaspoon vanilla extract

2-3 Tablespoons water

Chocolate  Coating

4 ounces sugar-free dark  chocolate

1 Tablespoon solid coconut oil

Sugar-free sprinkles if desired

Directions

Mix dry ingredients and stir in melted  butter and vanilla extract then stir in water 1 Tablespoon at a time til dough holds together.

Scoop dough out by the rounded Tablespoon and squeeze in your palms til it sticks together and roll into balls. Place on a wax paper lined cookie sheet and freeze 1 hour.

Combine chopped chocolate and coconut oil in the  top of a double boiler and stir til smooth.

Drop a frozen truffle into the melted  chocolate and toss to coat thoroughly. Lift out with a fork and tap off the excess chocolate.

Return  to  the  cookie sheet to set. If using sprinkles,  add right away before chocolate hardens.

Set in fridge til chocolate is set.

 

 

Sugar Free Caramel Apple Muffins

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Servings 12

Calories 220

Net Carbs 3 grams

Fat 18 grams

Protein 7 grams

Ingredients

4 large eggs

1/2 cup heavy whipping cream

1 teaspoon caramel extract

2 cups almond flour

1/2 cup Swerve Brown

1/4 cup coconut flour

2 teaspoons baking powder

1/4 teaspoon salt

1 small apple, finely chopped

Caramel  Glaze

1/4 cup butter

1/4 cup Swerve Brown

1/4 cup Swerve  Confectioner’s

1/2 teaspoon caramel extract

2 Tablespoons heavy cream

Instructions

Preheat  oven to 350F and line muffin tin with silicone  or  parchment.

In a blender, combine eggs, cream and caramel extract. Blend briefly to combine. Add the almond flour, sweetener, coconut flour, baking powder and salt and blend again til smooth. Stir about 2/3 of the chopped apple into the jar.

Divide the mixture among the prepared muffin cups and add a few pieces of apple to the top of each. Bake 20-25 minutes, until golden brown and firm to the touch. Remove and let cool completely.

Caramel Glaze

In a medium saucepan over low heat, melt the butter and Swerve Brown together til smooth. Remove  from heat and whisk in the Swerve Confectioner’s, the caramel  extract and the heavy cream.

Drizzle over the cooled muffins.

 

 

Cranberry Breakfast Bar

Nutritional Info

9 servings

Calories 174

Net Carbs 2.71 grams

Fat 15.5 grams

Protein 4.26 grams

Ingredients

1 cup fresh cranberries

6 Tablespoons Swerve Granular divided

1 cup almond flour

2 teaspoons baking powder

1/2 teaspoon cinnamon

1/4 teaspoon salt

2 large eggs

6 Tablespoons butter melted

2 Tablespoons heavy cream

2 Tablespoons water

1/2 teaspoon vanilla extract

More Swerve for sprinkling

Instructions

Preheat oven to 350F and grease a 8×8 glass or ceramic pan.

Toss berries with 2 Tablespoons sweetener.

Whisk together almond flour, remaining 4 Tablespoons of sweetener, baking powder, cinnamon and salt. Stir in eggs, melted butter, whipping cream, water and vanilla extract.

Pour almond flour mixture into the prepared baking pan and sprinkle with the sugared cranberries. Bake 30 minutes, or until the bars are a golden brown and just set in the middle.

Remove and sprinkle with 1-2 teaspoons of sweetener, if desired. Serve with lightly sweetened whipped cream.

 

 

Sugar Free Blueberry Pie

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Nutritional Info

Calories 325

Net Carbs 3.4

Fat 36 grams

Protein 6 grams

Crust

1 cup unsalted, melted butter, cooled

4 large  eggs

1/2 teaspoon salt

1 1/2 cups coconut flour

1/4 teaspoon baking  powder

1 Tablespoon water

Filling

1 1/2 cups fresh blueberries

2 Tablespoons Swerve Granulated

18 oz package room temperature cream  cheese

Instructions

Crust

Mix all ingredients til dough forms.

Divide in half.

Roll out between two sheets parchment  paper.

Put one crust into pie pan.

After filling add top crust.

Pie

Preheat oven to 350F

Put one crust into bottom of pie pan and spread cream cheese into bottom.

Add berries that have been mixed with  sweetener.

Top pie with other crust.

Bake for 25 minutes til top is lightly brown.

Allow to cool before slicing.

Store in refrigerator.

 

Sugar Free Caramel Apple Cinnamon Rolls

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Ingredients

Dough

2 cups blanched almond flour

1 cup arrowroot starch

1/2 teaspoon xanthan gum

1/2 teaspoon  salt

1/4 teaspoon baking soda

1/2 cup milk

1 Tablespoon butter, melted

1 egg

1/2 teaspoon  vanilla extract

2 Tablespoons  Swerve Granular

Filling

1/4 cup butter, melted

1 Tablespoon  cinnamon

1/4 cup Brown Swerve

1 Granny Smith apple, diced

Caramel

1/3 cup butter

3 Tablespoons Brown  Swerve

2/3 cup heavy cream

1 teaspoon  vanilla extract

Instructions

Preheat  oven to 350F and grease a 10 inch skillet  or 8×8 baking dish with butter.

Mix all  dough ingredients til large ball forms, knead 3-4 times til smooth.

Lay dough on a large piece of parchment paper and cover with another piece of parchment paper and roll the dough using a rolling pin til it forms a large rectangle about 10×15 and about 1/4 inch thick.

Filling

Remove the top piece of parchment paper and brush with the 1/4 cup of butter. Sprinkle with cinnamon, Brown Swerve  and top with the apple.

Use the parchment paper to help you roll the dough into a log, starting at the widest side of the rectangle.  Once rolled, cut into 14 equal pieces and arrange in a 10 inch skillet or 8×8 baking dish.

Transfer to oven and bake 25-30 minutes until golden.

Caramel

While the rolls are baking make the caramel by combining the butter and Brown Swerve in a small pot over medium low heat. Bring to a boil and cook 2-3 minutes just until it starts to darken. Whisk in the heavy cream and vanilla,  bring back to a boil for 1 minute then reduce the heat to maintain a simmer. Simmer for 5-10 minutes until thick and glossy. Transfer to a jar.

To serve, top the cinnamon rolls with the caramel sauce.

Store refrigerated up to 5 days. To reheat simply microwave  for 15 seconds.

 

Sugar Free Raspberry Lemon Cups

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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.

 

Sugar Free Apple Cider Doughnut Bites

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Nutritional  Info

Serving  size 2

Calories  164

Net Carbs 2.5 grams

Fat 14 grams

Protein  6.5 grams

Ingredients

Bites

2 cups  almond flour

1/2 cup Swerve Granulated

1/4 cup unflavored whey protein powder

2 teaspoons  baking powder

1/2 teaspoon cinnamon

1/2 teaspoon  salt

2 large eggs

1/3 cup water

1/4 cup butter,  melted

1 1/2 Tablespoons apple cider vinegar

1 1/2 teaspoons apple extract

Coating

1/4 cup Swerve Granulated

1-2 teaspoons  cinnamon

1/4 cup butter melted

Directions

Preheat oven to 325F and grease a small muffin pan very well. Use a 24 cavity mini muffin pan.

Whisk together  the almond flour, sweetener,  protein  powder, baking powder, cinnamon and salt. Whisk in eggs, water, butter, apple cider vinegar and apple extract til well combined.

Divide the mixture among the wells of the prepared muffin mini pan. Bake 15-20 minutes, until muffins are firm to the touch. Remove and let cool 10 minutes, then transfer to a wire rack to cool completely.

Whisk together  the sweetener and the cinnamon and dip each donut bite into  the melted butter, coating completely.  Then roll in the cinnamon/ Swerve mixture.