Category: Recipes

Sugar Free Red Velvet Cake

screenshot_20191016-1926085902734368707934943.png

Nutritional Info

Calories 194

Carbs 4.5 grams

Fat 17.7 grams

Protein 4.9 grams

Ingredients

1/4 cup butter

1/2 cup Swerve Granulated

4 eggs

1 teaspoon vanilla extract

2/3 cup almond flour

1/3 cup coconut flour

2 Tablespoons unsweetened cocoa

2 teaspoons baking powder

1/4 teaspoon salt

1/4 cup sour cream

Red food coloring

Frosting

8 ounces cream cheese softened

1/4 cup butter softened

3/4 cup Swerve Confectioner’s

1/2 teaspoon vanilla extract

Instructions

Grease 9 inch cake pan and dust with cocoa.

Beat sweetener into butter til light and fluffy.

Add eggs one at a time and mix in vanilla.

In separate bowl, combine dry ingredients and beat in half the dry ingredients into wet mixture.

Beat in half of the sour cream and the rest of the dry mixture, then the rest of the sour cream.

Mix in red food coloring, 1/4 teaspoon of gel coloring works well.

Pour into pan and bake at 350F for 25-30 minutes or until a toothpick inserted in the middle comes out clean.

Remove from pan and cool.

For frosting beat cream cheese and butter til well combined.

Beat in sweetener til fluffy and mix in vanilla.

Spread onto cake.

Advertisements

Sugar Free Apple Cream Cheese Cake

This is a pretty awesome sugar free cake recipe my life long, good friend Wendy shared with me. It is a great time of year for recipes that include apples, I hope you enjoy this one.

Serves: 12

Calories: 309

Carbs: 9.1g

Fat: 27g

Protein: 7.4g

Ingredients:

  • 1 box Swerve Vanilla Cake mix
  • 1/3 cup oil (coconut or vegetable, I love solid coconut oil for baking)
  • 1/4 cup water
  • 1 tsp vanilla extract
  • 1 box neufchatel cream cheese, softened
  • 1 can, no sugar added, apple pie filling
  1. Preheat oven to 350 degrees. Prepare a 13×9 baking dish.
  2. Using a mixer, mix together cake mix, oil, water, and eggs. Add in vanilla extract and cream cheese, mix until well blended. Add in pie filling and mix long enough to make sure it is well incorporated into the batter. Pour batter into prepared baking dish.
  3. Bake for 30 to 45 minutes (depending on your pan) or until toothpick comes out clean when inserted in the center of the cake. Remove cake from oven and let cool. Cut into squares and serve.

Note: I swapped out the sugar free vanilla cake mix for the Swerve brand vanilla cake mix in order to bring down the total carbohydrates while increasing the fiber and protein content. By using the sugar free cake mix, the carbs came in at about 22 grams per serving, Our intent is to always try to keep our dessert recipes diabetic friendly.

New Mexican Pumpkin Seed Dip

This thick southwest inspired pumpkin seed dip is a unique, delicious and healthy alternative to guacamole if you desire something a little different for your family and friends. The toasted pumpkin seeds give it a smokey flavor. Try it out with raw bell pepper chunks or sliced jicama for scooping this dip. It’s pretty darn good too when rolled up in an Ole high fiber, low carb tortilla.

Makes 10 servings at 2 tablespoons

Calories: 79

Carbohydrates: 9g

Fat: 4g

Protein: 3g

Fiber: 2g

  • 1 tbsp + 1 tsp extra virgin olive oil
  • 2 tsp minced garlic
  • 1 tsp ground cumin
  • 1 3/4 cups cooked chickpeas, or 1 can (15 1/2 ounces) rinsed and drained
  • 3/4 cup chicken or vegetable broth, divided
  • 1 tsp minced, fresh red chili pepper
  • 1 tbsp lime juice
  • 1/4 tsp salt
  • 2 tbsp pumpkin seed kernals, coarsely chopped (add more to taste)
  1. In a skillet, combine 1 tsp oil, garlic, and cumin. Cover over low heat for 1 minute, or until sizzling and fragrant. Do not brown the garlic. Add the chickpeas, 1/2 cup broth, and 1 tsp chili pepper. Cook, smashing the chickpeas occasionally with a fork, for about 8 minutes, or until scant liquid remains.
  2. Transfer the mixture to the bowl of a food processor or into a blender. Add the lime juice, salt and remaining 1 tbsp oil. Process for about 30 seconds, scraping down the sides as needed, until the mixture is the consistency of peanut butter. Add up to 1/4 cup more broth and process to make a moist, but not runny consistency. Taste, and add more chili pepper if desired.
  3. Transfer to a serving dish and spread to smooth. Scatter the seeds evenly across the top, then cover and refrigerate for at least 1 hour (or as long as 1 day) to allow the flavors to develop.

Makes a great party dip for game days too! Enjoy

Thanks to one of our kind readers, I went back and edited the opening to clear up some wording I had missed when transcribing this recipe a dear friend had shared with me to share with you.

 

Sugar Free Sweet and Spicy Bacon Chicken Bites

Nutritional Info

Servings 8, 4 ounces each

Calories 170

Net Carbs 1 gram

Fat 6 grams

Protein 29 grams

Ingredients

2 pounds chicken tenderloins, boneless, cut into 1 inch cube

16 ounces bacon cut into fourths

1/2 cup Brown Sugar Swerve Sweetener

1 teaspoon chili powder

1-2 teaspoons (according to your taste) coarse ground black pepper

1-2 teaspoons (according to your taste) cayenne pepper

Instructions

Preheat oven to 400F

Wrap chicken pieces with bacon.

Line two baking sheets with aluminum foil or use a cooling rack over the baking pan.

Whisk spices together and roll each chicken bite into the mixture.

Place chicken bites on pans and bake for 25-30 minutes.

Sugar Free Blueberry Pie

screenshot_20191010-1814453649698400952098022.png

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

screenshot_20191009-06562379447982777493810.png

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

screenshot_20191004-1846075213590780366769940.png

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.

 

High Protein Morning Hot Pockets

Nutritional Info

Serves 2

Calories 347

Fat 24

Protein 27 grams

Ingredients

3/4 cup shredded mozzarella

1/3 cup almond flour

2 large eggs, scrambled

3 slices bacon, cooked and cut into pieces

Instructions

Cook bacon and eggs.

Prepare dough by melting mozzarella and adding the almond flour. Stir until well combined.

Roll the dough out to desired thickness, between 2 sheets of parchment paper. A silicon mat and a silicon rolling pin work best.

Add the eggs and bacon.

Fold over and seal the dough edges to form the pocket.

Stick some holes into the dough to allow steam to escape.

Bake at 400F for 15-20 minutes or until golden brown and firm to the touch.

Sugar Free Gingersnaps

 

screenshot_20191001-1222037364625782974038254.pngServings 12

Serving size 2 cookies

Calories 160

Net Carbs  1 gram

Fat 14 grams

Protein 4 grams

Ingredients

1 cup almond  flour

2-4 teaspoons  ground ginger

1 teaspoon  ground  cinnamon

3/4 teaspoon baking  powder

1/4 teaspoon salt

1/2 cup almond  butter, stir well before  measuring

1/4 cup butter,  softened

3/4 cup Swerve, Granular

1 large  egg, room temperature

1/2 teaspoon vanilla  extract

Directions

Preheat oven to 325F and line large baking sheet  with parchment.

Whisk together flour, ginger, cinnamon, baking powder and salt.

In another bowl beat almond  butter and  butter  together. Beat  in Swerve  til well combined and then beat  in the egg and vanilla.

Add flour  mixture and beat til fully incorporated. Roll into 1 inch balls and place on baking sheet. Cover a flat bottomed glass with parchment and use to press balls to 1/4 inch  circles.

Bake about 15 minutes, just until set. Remove  from oven and reduce temp to 200F. Place cookies back inside til golden brown  and quite firm to touch, about 20 more minutes.

Remove and cool completely. They will crisp as they cool. The thinner and smaller you make them, the crisper they’ll  be.

Savory Protein Power Bar

In further appreciation to our dear reader Dr. Tanya, here is a great savory protein bar recipe as requested. We hope you enjoy this one too!

We truly care for and value our readers at David’s Way. If you have a special request for a recipe or a topic you would like to see covered, please let us know in the comments or you can send us an e-mail through our contact link. Our mission is to help as many people around the world as we can to live healthier lives. If you enjoy and derive benefit from what you read on my blog, then please share it with all your family and friends.

Savory Protein Power Bar

This recipe yields 10 bars

Calories: 144    Carbs: 14g    Fat: 5g    Protein: 6g

  • 1/2 cup rolled oats (gluten free if desired)
  • 1/2 cup unflavored (plain) pea protein powder
  • 1-1/2 cups cooked and cooled quinoa
  • 1/4 cup chia seeds
  • 1/3 cup roasted, chopped pistachios
  • 1/3 cup roasted, chopped almonds
  • 1/2 tsp fine sea salt
  • 1 cup unsweetened almond milk (or milk of your choice)
  • Optional: 1/2 tsp fresh ground black pepper
  • Optional:  tbsp grated Parmesan cheese
  1.  Preheat oven to 350F. Grease or spray an 8 inch square baking pan.
  2. Process the oats in a food processor until it is a fine flour. Transfer to a large bowl.
  3. Add the pea protein powder, cooked quinoa, chia seeds, pistachios, almonds, salt and milk. Also add optional pepper and or Parmesan cheese if desired. Stir until well blended.
  4. Spread the batter evenly in the prepared pan.
  5. Bake for 25 to 30 minutes , until golden brown on top and firmly set in the center. Transfer to a wire rack and cool completely in the pan.
  6. Remove bars from the pan and cut into 10 bars. Individually wrap the bars in plastic wrap and store at room temperature for up to 4 days. They will keep in the refrigerator for up to 2 weeks, or freeze up to 2 months.

To increase the protein content; Omit the oats and increase the protein powder by 1 cup. Or substitute any given amount of omitted oats with equal measure of protein powder. The total elimination of the oats and addition of 1 cup of protein powder will result in 158 calories per bar, carbs: 0g  fat: 8g and protein: 13g