Category: Recipes

Sugar Free Cranberry Orange Coffee Cake

 

screenshot_20191112-214444~21178663943392384900..jpgServes 16

Calories 227

Net Carbs 4.7 grams

Fat 18 grams

Protein 7.38 grams

Ingredients

Cake

3 cups cranberries

1/3 cup granulated Swerve

1/4 cup water

2 1/2 cups almond flour

1/2 cup coconut flour

1/4 cup unflavored  whey protein powder

1 Tablespoon baking powder

1/4 teaspoon salt

1/2 cup butter, softened

3/4 cup Swerve

4 large  eggs, room temperature

1 Tablespoon orange zest

1/2 teaspoon orange extract

2/3 cup almond milk, room temperature

1/2 cup chopped pecans

Optional Glaze

3 Tablespoons Swerve Confectioners

1 Tablespoon water

Instructions

Cake

Combine cranberries, 1/3 cup Swerve and water and bring to a boil. Reduce heat and simmer til berries popand mash with a fork.

Preheat oven to 325F and grease a 9 inch springform pan.

Whisk together the flours, protein powder, baking powder and salt.

In another bowl, beat butter with 3/4 cup Swerve til smooth and beat in eggs, orange  zest and orange extract. Beat in half of the almond flour mixture and then beat in almond milk. Beat in remaining flour mixture until well combined.

Spread 2/3 of batter into prepared pan and spread  the cranberry sauce over. Stir pecans into remaining batter and spread  over  cranberry  sauce.

Bake 40-50 minutes until top is golden brown and firm to the touch and a tester inserted into the middle has no raw batter on it. Remove and let cool at least a half hour, then run a sharp knife around the inside of pan and remove sides.

Optional Glaze

Stir together Swerve Confectioners and water and drizzle over cake.

 

 

Advertisements

Sugar Free Caramel Apple Muffins

screenshot_20191031-1831266756676947427730163.png

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 Sweetener 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 Chile Lime Wings

screenshot_20191025-200446464136233448285232.png

Nutritional  Info

Calories 285

Net Carbs 0

Fat 11.6 grams

Protein 18 grams

Ingredients

2 1/2 pounds chicken wingettes, about 12 pieces

1 Tablespoon olive oil

3 Tablespoons butter

1/2 cup fresh cilantro, chopped

Zest of 1 lime

2 Tablespoons fresh lime juice

2 teaspoons chili powder

3/4 teaspoon kosher salt

1/2 teaspoon cumin

1/2 teaspoon garlic powder

1 teaspoon Swerve granular

Instructions

Preheat oven to 450 F and spread oil onto 14 inch skillet or baking dish.

Wash and dry chicken and place into pan.

Bake chicken for 35 minutes, flip and then bake an additional 15 minutes.

While wings are baking mix butter, cilantro, lime zest and juice, salt, chili powder, cumin, garlic powder and Swerve in a small pan. Stir on low heat until butter is melted and mix is well combined.

Place baked wings into a large bowl and coat with the sauce.

Serve warm.

Sugar Free Barbecued Bacon Chicken Bake

screenshot_20191023-034743~25171147760972422993..jpg

Calories 221

Carbs 3.1 grams

Fat 9.2 grams

Protein 31.2

Cooking spray

8 slices bacon

4 (4 ounce) skinless, boneless chicken breast halves

3/4 cup sugar free barbecue sauce (G.Hughes brand)

Preheat oven to 350 F

Spray a 9×13-inch baking dish with cooking spray

Cook bacon in a skillet over medium heat until the edges begin to crisp, about 5 minutes; drain bacon on paper towels. Wrap each chicken breast with 2 slices of bacon in an x-shaped pattern and place into the prepared baking sheet with bacon ends underneath.

Bake in the preheated oven until chicken is thoroughly cooked.

Coat with barbecue sauce and bake about 5-10 more minutes.

 

 

Sugar Free Pecan Snowball Cookies

Another excellent recipe my good friend Wendy shared with me for you guys to enjoy over the holidays.

With a little planning and discipline, there is no good reason what so ever to gain weight simply because the holiday season is upon us. There are far too many healthy recipes, we have a great many here at David’s Way. Try some of our recipes with your family instead of letting yourself be tempted by sugary foods that will cause you to pack on weight. You might just find an unhealthy family member or friend turning their life around once they realize the can still enjoy many foods while losing weight. And, the best part is our recipes will never lead to “hangry” cravings for more as they are all sugar free and diabetic friendly.

Serves: 24

Calories: 112 per cookie

Carbs: 2g

Fat: 11g

Protein: 1g

Fiber: 1g

Ingredients:

  • 8 tbsp Ghee, or butter
  • ! 1/2 cups almond flour
  • 1 cup pecans, chopped
  • 1/2 cup Swerve Confectioners
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • extra Swerve Confectioners to roll balls in

Directions:

  1. Preheat oven to 350 degrees.
  2. Place all ingredients into a food processor and process until batter forms a ball. Pulse if needed.
  3. Taste batter, adjust sweetener if needed.
  4. Line a baking sheet with parchment paper.
  5. Use a cookie scoop and make 24 mounds.
  6. Roll each mound in the palm of your hand.
  7. Place in freezer for 20-30 minutes.
  8. Place into oven after removing from freezer, for 15 minutes or until golden around the edges.
  9. Allow to cool slightly. Once able to handle, roll each in some confectioners sweetener.
  10. Allow to cool completely before storing in an airtight container.

 

Sugar Free Candy Cane Cookies

 

screenshot_20191019-1856355728659462509893516.png

Nutritional Info

Serving Size 1 cookie

Calories 90

Net Carbs 0 grams

Fat 9 grams

Protein 3 grams

Ingredients

Cookies

1/2 cup butter

1/2 cup Swerve Confectioner’s

1 egg, slightly beaten

1/2 teaspoon almond extract

1/2 teaspoon vanilla extract

1 teaspoon peppermint flavoring (or flavoring of choice)

1 3/4 cup almond flour

1/4 cup coconut flour

1/4 cup whey protein powder

1/2 teaspoon salt

1 teaspoon red food coloring

Glaze

1/2 cup Swerve Confectioner’s

2 Tablespoons skim milk

1/4 teaspoon flavoring of choice

Instructions

Combine first 10 ingredients and mix well.

Divide dough in half.

Add red coloring to half of dough and mix well.

Place both balls of dough in fridge for 30 minutes.

On a lightly floured surface, roll a teaspoon of each dough (plain and red) into a four inch rope.

Place side-by-side and gently twist together  and place on an ungreased cookie sheet and curve one end of the cane to form a candy cane- Be careful to not let the dough break.

Bake at 325 degrees F. for 10-12 minutes, just until the edges brown.

Let cookies cool on sheet.

Mix glaze ingredients and gently brush onto each cooled cookie.

Makes about 24 cookies.

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.

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.