Category: Pies & Misc.

Low Carb Peanut Butter Pie


Nutritional Info

Serves 16

Calories 530

Net Carbs 7 grams

Fat 49 grams

Protein 15 grams


2 cups almond flour

1 cup chopped peanuts

1/3 cup Swerve, Confectioner’s

6 Tablespoons butter


16 oz. cream cheese

2 cups unsweetened peanut butter

1 1/4 cup Swerve, Confectioner’s

1 1/2 cups heavy whipping cream

1 Tablespoon vanilla flavoring

1 teaspoon salt



Preheat oven to 325F

Chop peanuts in processor for a few seconds to create chunks and add almond flour, Swerve and melted butter. Mix with fork til moist.

Press into 9 inch spring form pan.

Bake for 15 minutes and remove from oven and cool at least 30 minutes.


Beat cream cheese, peanut butter and Swerve together til well combined and beat in whipping cream and vanilla til smooth.

Place into crust and smooth with spatula.

Cover and place in fridge for at least 4 hours til very firm and spring form pan can pop off easily.



Low Carb Frozen Yogurt Pops


Nutritional Info

Serves 12

Calories 69

Net Carbs 6.4 grams

Fat 3.7 grams

Protein 1.7 grams


8 oz. frozen mango

8 oz. frozen strawberries

1 cup full-fat Greek yogurt

1/2 cup whipping cream

1 teaspoon vanilla flavoring


Let mango and strawberries thaw for 10-15 minutes.

Put all ingredients in a blender til smooth.

Serve as soft serve ice cream or pour into popsicles forms and let freeze for a couple of hours. It can also be frozen in an ice cream freezer.


Raspberry Souffles for Two


Nutritional  Info

Serving  Size 1

Serves 2

Calories 330

Net Carbs 4 grams

Fat 28 grams

Protein 10 grams


1/4 cup freeze dried raspberries

2 large eggs, separated, room temp

1/8 teaspoon cream of tarter

1/8 teaspoon salt

2 Tablespoons Swerve Granular

2 Tablespoons Swerve Confectioner’s

3 Tablespoons heavy whipping cream

2 Tablespoons almond flour

1/2 teaspoon vanilla extract

Natural red food coloring (optional)

Additional sweetener for garnish

Chocolate Sauce

3 Tablespoons heavy whipping cream

1/2 ounce unsweetened chocolate, finely chopped

1 1/2 Tablespoons Swerve Confectioner’s


Preheat oven to 400F and grease two 8 ounce ramekins with butter and lightly coat the bottom and sides with Swerve Granular. Place on a cookie sheet.

Pulverize the raspberries til they are a powder. You may use a grinder or food processor.

Beat the egg whites with cream of tarter and salt til frothy. Slowly add both sweeteners til the whites are glossy and hold stiff peaks.

Whisk together the egg yolks, cream, almond flour, raspberry extract and vanilla extract. Add food coloring as desired.

Gently fold in the yolk mixture into the whites til no streaks remain. Divide the mixture between the two ramekins and place on cookie sheet in the center of oven. Bake 18-25 minutes til puffed above edge of ramekin and golden brown around the edges. The center should still be a little jiggly when shaken.

Remove from oven and dust with Swerve Confectioner’s, if desired. Serve immediately with chocolate sauce.


Heat the cream til bubbling in the microwave, watching closely that it doesn’t boil over.

Remove and add the chocolate and let it sit to melt.

Add the sweetener and whisk smooth.

Sugar Free Buckeyes


Nutritional Info

Serving  Size 1

Calories 170

Net Carbs 4 grams

Fat 15 grams

Protein 6 grams


Peanut Butter Balls

1 cup unsweetened creamy peanut  butter

2 Tablespoons refined, solid coconut oil

1/2 cup Swerve Confectioner’s

1/2 cup unsweetened protein powder

2 teaspoons vanilla extract

1 1/2 teaspoon kosher salt

1 cup unsweetened dark chocolate, such as Hershey’s Miniatures

1 teaspoon refined coconut oil

Chocolate Coating

Put parchment on a cookie sheet.

Combine all peanut  butter ball ingredients and cover and put in fridge for one hour before shaping.

Roll Tablespoons into balls and insert toothpick and put on parchment in the freezer for an hour.

15 minutes  before taking out of freezer, whisk the chocolate and coconut oil in a double boiler until combined and smooth. Remove from heat.

Dip the balls into the chocolate and place in the fridge for 15 minutes before serving.


Sugar Free Chocolate Brownie Collagen Protein Bars


Nutritional Info

Serves 6

Serving Size 1

Calories 310

Net Carbs 3 grams

Protein 19 grams


1/2 cup almond butter

3 Tablespoons coconut oil

1/2 teaspoon vanilla extract

1/2 cup chocolate collagen powder

6 Tablespoons Swerve Confectioner’s

1/4 cup cocoa powder

1 Tablespoon coconut flour

1/4 teaspoon salt

1 Tablespoon sugar-free chocolate chips (You may use Hershey’s Sugar-Free Miniatures if you like.)

1 Tablespoon chopped pecans (optional)


Line a 9×5 inch loaf pan with parchment or waxed paper and let edges overhang for easy removal.

Combine almond butter and coconut oil and melt on high in 30 second increments til they can be stirred together and stir in vanilla extract.

Add the collagen powder, sweetener, cocoa powder, coconut flour and salt and stir until well combined. Spread the mixture evenly into the pan and press the chocolate chips and nuts into the top.

Refrigerate til firm, at least 1 hour and lift out by the edges and cut into 6 bars.

These bars are best stored in the fridge but eaten after 15-20 minutes on the counter. When chilled, they are very hard, but quite soft at room temperature.

Sugar Free Mini Key Lime Cheesecakes


Nutritional  Info

Serves 6

Calories 200

Net Carbs 14 grams

Fat 19 grams

Protein 4 grams



1/2 cup almond flour

1/8 teaspoon salt

2 Tablespoons Swerve  Confectioner’s

2 Tablespoons butter, melted

Key Lime  Filling

6 ounces cream cheese, softened

1/3 cup Swerve Confectioner’s

2 teaspoons key lime zest

1/4 cup key lime juice

1-2 Tablespoons heavy whipping cream



Line 6 muffin cups with parchment or silicone liners.

Whisk together flour, Swerve and salt and stir in melted  butter til mixture begins to  clump.

Divide crust mixture into cup and press firmly.

Key Lime Filling

Beat cream cheese and Swerve til smooth and beat in zest and juice and 1 Tablespoon of cream. If too thick beat in more cream.

Divide among the muffin cups and tap firmly on counter to remove bubbles.

Freeze til firm, about two hours. Peel liners away and place in fridge til ready to serve.

No Sugar Added Blueberry Quick Bread


Nutritional Info

Calories 248

Protein 7.7 grams

Carbs 11.9 grams

Fat 21.7 grams


2 cups almond  flour

1/2 teaspoon salt

1/2 cup Granulated Swerve (You may use Splenda if you like.)

1 teaspoon baking soda

2 beaten large eggs

1/4 cup melted butter

1 cup fresh blueberries


Preheat oven to 350F.

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

Combine the almond flour, salt, sweetener 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 Buttercream Easter Eggs



Nutritional Info

Serving size 1 egg

Servings 12

Calories 160

Protein 1 gram

Net Carbs 4 grams

Fat 15 grams


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


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


Serving Size 1 ball

Servings 30

Calories 120

Net Carbs 2 grams

Protein 3 grams


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


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


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


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.