Category: Pies & Misc.

Sugar Free Cheesecake Stuffed Apples

Nutritional Info

Servings 8/ 1 apple

Calories 158

Net Carbs 9 grams

Protein 3 grams

Ingredients

8 small apples of your choice

8 oz. cream cheese

1 egg

1 teaspoon vanilla flavoring

1/2 teaspoon cinnamon liquid stevia

1/4 cup Swerve Granulated

1/2 teaspoon salt

1 teaspoon maple extract

2 Tablespoons heavy cream

1/4 cup Swerve Brown

1/4 cup Maple Grove Farms Sugar Free Syrup

Instructions

Cut off tops of apples and scoop out centers to 1/4 inch from sides. Discard what you remove.

Preheat oven to 350F

Beat cream cheese with electric mixer til smooth.

Add remaining ingredients and mix until well combined.

Pour batter into each apple and sprinkle Swerve Brown on top and bake 30 minutes.

Cool and then refrigerate at least 3 hours.

Drizzle with Maple Grove Farms Sugar Free Syrup.

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Sugar Free Caramel Pecan Scones

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Nutritional  Info

Serving Size 1 scone

Calories 320

Net Carbs 2 grams

Protein 7 grams

Ingredients

Scones

2 cups almond flour

1/3 cup Swerve Brown

2 Tablespoons coconut flour

2 teaspoons baking powder

1/4 teaspoon  salt

1/2 cup chopped toasted pecans

1 large egg

1/4 cup butter, melted

2 Tablespoons  heavy cream

1 teaspoon vanilla extract

Glaze

2 Tablespoons  Swerve Brown

2 Tablespoons butter

1/4 cup Swerve Confectioner’s

1/2 teaspoon vanilla extract

1-2 Tablespoons  heavy whipping cream

Instructions

Scones

1- Line a baking sheet with parchment paper or a silicone mat and preheat oven to 325F

2-Whisk together the almond flour, sweetener, coconut flour, baking powder and salt in a large bowl. Stir in the chopped pecans. Add the egg, butter, cream and vanilla extract and stir until the dough comes together.

3-Turn the dough out onto the prepared baking sheet and shape by hand into a rough circle, 7-8 inches in diameter. Slice into 8 even wedges and separate carefully, then space evenly around the baking sheet.

4-Bake 18-25 minutes, or until scones are firm and lightly browned. Keep an eye on the bottoms to make sure they don’t  burn. Remove from the oven and let cool on the pan.

Glaze

1-In a small saucepan over medium-low  heat, melt the Swerve Brown and the butter together, whisking until the sweetener  is dissolved.  Remove from heat.

2-Whisk in the Swerve Confectioner’s  and vanilla extract until smooth. Use just enough cream to make the glaze a good drizzling consistency.  Drizzle or spread over cooled scones.

Maple Pecan Granola

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Servings 16, 1/4 cup

Calories 230

Net Carbs 2 grams

Protein  6 grams

Ingredients

1 3/4 cups coarsely chopped pecans, divided

1 3/4 cups other nuts  and seeds (almonds and sunflower seeds)

1/2 cup chia seeds

1/4 teaspoon  salt

1/4 cup butter

1/3 cup Swerve, Granular

2 teaspoons maple extract

1 egg white

Instructions

1-Preheat oven to 300 F and line a rimmed baking sheet with parchment paper.

2-In a food  processor,  combine 1 1/4 cup of pecans with the other nuts, seeds and chia seeds . Process  on high til it resembles coarse crumbs. Transfer to a large  bowl and stir in salt. Stir in remaining  1/2 cup of pecans.

3-Combine butter and Swerve  in a saucepan over medium  heat til Swerve is dissolved.  Bring just to boil then remove from heat and stir in maple extract.

4-Stie in butter  into ground nuts and stir in egg white.

5- Spread mixture out on prepared baking pan in an even layer. Bake 25-30 minutes, stirring frequently. Remove and let cool.

 

Cranberry Cheesecake Pie

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Serves 10

Calories 310

Net Carbs 3 grams

Protein 6 grams

Ingredients

Cranberry Sauce

2 cups cranberries (fresh or frozen is fine)

1/2 cup water 1/4 cup Swerve, Granular

1 teaspoon lemon zest

Crust

13/4 cup almond flour

1/2 cup Swerve, Granular

2 Tablespoons coconut flour

1/4 teaspoon salt

7 Tablespoons butter, melted

1/2 teaspoon vanilla

1/4 cup chopped pecans

Filling

8 ounces cream cheese, softened

1/3 cup Swerve, Confectioner’s

1 large egg, room temp

2 Tablespoons whipping cream

1/2 teaspoon vanilla

Instructions

Cranberry Sauce

Boil cranberries in water and simmer til berries pop and can be easily mashed, about 7 minutes. Stir in Swerve and lemon zest and mash. Cool.

Crust

Preheat oven to 325 F

Whisk together almond flour, Swerve, coconut flour and salt. Stir in butter and vanilla til dough begins to clump together. Reserve 1/2 of mixture.

Press remaining crust mixture into bottom  and up the sides of a 9 inch pie plate or a 10 inch tart pan.

Bake 10 minutes.

Filling

Beat cream cheese and Swerve together til well combined.

Beat in egg, cream and vanilla til smooth.

Spread cheesecake into crust.

Dollop with cranberry sauce and swirl lightly with knife.

Stir pecans into reserved crust mixture and sprinkle over filling.

Cover lightly with foil and bake 25 minutes.

Remove foil and bake another 10 minutes, til cheesecake is set.

Remove from oven and cool.

Refrigerate at least 2 hours before serving.

Chocolate Pecan Pie Bars

Serves 30

Calories 160

Net Carbs 1 gram

Protein 3 grams

Shortbread Crust

1/4 cup coconut flour

1 3/4 cup almond flour

1/2 cup Swerve Confectioners

1/2 teaspoon salt

1/2 cup butter (cold) or coconut oil (solid)

2-4 Tablespoons water l

Chocolate Ganache

2 oz. Unsweetened chocolate

1/4 cup Confectioners Swerve

1/2 cup whipping cream

1 teaspoon sour cream

Pecan Pie Filling

3/4 cup Brown Swerve

3 large eggs

3/4 cup chopped toasted pecans

6 Tablespoons butter, melted

1 1/2 teaspoons tapioca flour

1 1/2 teaspoon vanilla

3/4 cup of toasted pecan halves

Toasted Pecans

Preheat oven to 350

Toast for 5-7 minutes until aromatic but not burned.

Remove from oven and set aside.

Shortbread

Preheat oven to 325

Excessively grease a 9×13 pan to prevent sticking.

Mix almond and coconut flours and Swerve and salt together.

Cut cold butter into small pieces and pulse in a food processor or press into dry mixture with a fork until it looks like cornmeal.

Add 2-4 Tablespoons cold water to the mixture until it begins to loosely combine.

Place in the greased dish and press in evenly.

Bake for 25-30 minutes until edges are brown and parts of the shortbread surface are lightly brown.

Remove from oven and cool.

Chocolate Ganache

While shortbread is cooking make ganache.

Whisk chocolate, cream, Swerve and sour cream in a saucepan over medium-low heat until ganache is smooth and warm.

Set aside.

Pecan Pie Filling

While shortbread is cooling preheat oven to 350.

Whisk Brown Swerve and eggs til creamy.

Add chopped pecans, melted butter, tapioca starch and vanilla and stir to combine.

Assembly

Spread ganache over shortbread.

Sprinkle pecan halves over ganache.

Gently spread filling over ganache.

Cook at 350 for 25-30 minutes til top of bars are brown.

Cool.

Sugar Free Blueberry Cobbler

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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

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

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 cup Brown Swerve

1 teaspoon lemon zest

Instructions

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

2. Combine blueberries, xanthan gum, Swerve Granular and lemon juice and mix well til 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 3 Ingredient Vanilla Coffee Creamer

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Serves 32

Serving size 2 Tablespoons

Calories 40

Net Carbs 1 gram

Protein 1 gram

Ingredients

1 quart (4 cups) Half and Half

4 teaspoons vanilla extract

1 cup Swerve Confectioners

Instructions

Whisk Half and Half and vanilla extract til well combined.

Using a fine mesh sieve, sift the Swerve Confectioners into bowl with Half and Half.

Whisk until well combined and store in fridge.

Sugar Free Cold Brew Coffee Popsicles

Serves 6

Calories 70

Net Carbs 1 gram

Protein 1 gram

1/2 cup whipping cream

6 Tablespoons Swerve Confectioners

1/2 teaspoon vanilla extract

1 cup cold brew coffee, chilled

Instructions

Beat cream, sweetener and vanilla to stiff peaks.

Stir in coffee and taste for sweetness and adjust as needed.

Divide into 6 popsicle molds.

Freeze 1 hour.

Insert sticks 2/3 of the way into popsicles.

Continue to freeze until solid, about 4 hours.

Unmold by running hot water over each for 5-10 seconds then gently tug on stick.

Foods of the Gods

Get the Good Stuff

Full fat Greek yogurt is a thick and creamy blank slate for whatever dessert flavors that you want to create. The full fat, Plain, Greek is a sensory delight with barely a hint of the tanginess often associated with yogurt. Because it’s high in protein, ranging from about 12-23 grams depending on what brand you get, and has significant fat, about 11 grams, it will really satisfy your hunger. Add the right ingredients and satisfy a dessert craving every time. If you add fruit, you will also get a dose of healthy fiber that ups yogurt’s satiety factor and sticks with you for a long time. It’s full of bone and metabolism building calcium so dig in!

Lemon Pie

Just add lemon juice and your zero calorie sweetener of choice for a creamy, healthy dessert treat that mimics lemon pie. You can also use Lemonade flavor Crystal Light.

Tutti Frutti

Add Crystal Light in whatever flavor that you desire for a fruit flavored treat. Add fruit in the same flavor or a complimentary flavor, such as Strawberry and Bananas, and create a huge, healthy dessert.

Chock Full O’ Nuts

One of my favorite combinations is Splenda or Swerve mixed into my yogurt with a peanut powder such as PB2. Walmart sells a house brand that I actually like better than PB2, and it’s cheaper! Add almonds or peanuts or whatever nuts that you like for a crunchy, sweet and salty treat. Add some Badia Trilogy Health Seeds for an extra protein punch and crunchy goodness. They will thicken the yogurt even more.

Fruit

Last night I chopped up a juicy, ripe nectarine into super thick Fage yogurt, which is the highest in protein that I have found at 20 grams per cup. I then added Splenda to taste. It was a flashback to Peach Cobbler, summery and satisfying. I was not hungry for hours. After adding the nectarine to that cup of yogurt, I had a huge dessert that helped to fuel my imminent workout with the Iron.

Butterscotch!

Just add butterscotch flavoring to the yogurt with a little Swerve Brown Sweetener for a butterscotch sundae. You can also create butterscotch flavor with Brown Swerve and butter flavoring. The Brown Swerve has a slightly crunchy texture that is reminesent of cinnamon toast.

Speaking of Cinnamon… Rolls

I like to add Splenda or Brown Swerve and cinnamon to the yogurt with pecans. This is a Cinnamon Roll flavor that will rock your world. When you use the full fat yogurt this is a truly creamy, cinnamon delight.

Get Creative

Whatever flavor profile that you choose, this yogurt is sure to satisfy. Even people who normally don’t like yogurt like this thick, creamy, non-tangy treat. It’s a wonderful palette to experiment with whatever ingredients tickle your fancy. Explore this wonderful, healthy food today.

Sugar Free Andes Mint Cups

Serves 12

Calories 220

Net Carbs 6 grams

Protein 3 grams

Mint Layer

1 cup coconut butter

1/4 cup Swerve Confectioner’s

1 1/2 teaspoons mint extract

5-10 drops natural green food color

Chocolate Layer

1 cup sugar free chocolate chips

2 teaspoons coconut oil

Instructions

1-Place 12 silicon or paper liners in a muffin tin.

2-Melt the coconut butter in the microwave until liquidy and mix in Swerve Confectioner’s, mint extract and food coloring. Divide into 12 muffin cups and put in freezer until just set.

3-Melt chocolate chips and the coconut oil in the microwave in 30 second increments until smooth. Divide the chocolate between the 12 muffin cups and return to freezer until set. Once frozen you can remove from the liners and store in an airtight container in the fridge or freezer.