Category: Sugar Free Dessert Recipes

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.

 

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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 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

 

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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

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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.

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 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.