Category: Sugar Free Dessert Recipes

Lemon Poppyseed Biscotti

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Nutritional Info

Serving Size 1 biscotti

Servings 15

Calories 120

Carbs 12 grams

Protein  3 grams

Ingredients

Biscotti

2 cups almond flour

1/2 cup granulated Swerve Sweetener

2 Table poppy seeds

1 teaspoon baking powder

1/2 teaspoon xanthan gum

1 Tablespoon lemon zest

1/4 cup melted butter

1 large egg

1/2 teaspoon lemon extract

Glaze (Optional)

1/4 cup Confectioners Swerve

1 Tablespoon freshly squeezed lemon juice

Instructions

Biscotti

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

Whisk together the almond flour, Swerve, poppy seeds, baking powder, xanthan gum and lemon zest. Add butter, egg and lemon extract and stir until dough comes together.

Turn out on prepared baking sheet and pat into a rectangle about 5×10 inches.

Bake 25 minutes or until lightly browned and firm to the touch.

Remove and let cool at least 20 minutes.

Reduce oven temp to 250F.

Using a sharp knife, gently cut into 15 even slices.

Lay each slice cut side down on baking sheet and return to oven for 15 minutes.

Gently turn over each slice, turn off the oven and let sit inside until cool.

 

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Peppermint Meringues

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Nutritional Info

Serving Size 1 Meringue

Servings 20

Calories 5

Net Carbs 0

Protein 1 gram

Ingredients

4 egg whites, room temperature

6 Tablespoons Swerve Confectioners

1/2 teaspoon peppermint extract

1/4 teaspoon cream of tarter

1/8 teaspoon salt

6 drops red food coloring

Instructions

Preheat oven to 250F and line two baking sheets with parchment paper

In a clean, dry bowl, combine egg whites, Swerve, extract, cream of tarter and salt.

Beat on medium  high til stiff peaks form and mixture becomes glossy. DO NOT BEAT TIL STIFF.

Brush 1-2 drops food coloring down the sides of a pastry bag fitted with a large tip.

Fill bag with egg white mixture and pipe into desired shape.

Bake 18 minutes, then reduce oven temperature to 200F and bake another 15-18 minutes.

Turn off oven and without opening door, let meringues sit inside for 2 hours til crisp.

Remove and carefully peel off parchment.

 

Blueberry Breakfast Bars

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Serves 12

Calories 120

Net Carbs 3 grams

Protein 3 grams

Ingredients

Filling

1 cup blueberries

2 Tablespoons water

1/4 cup Swerve, Confectioners

1/4 teaspoon xanthan gum

Crust

1 1/2 cups almond flour

3/4 cup shredded coconut

1/2 cup Swerve, Granular

2 Tablespoons coconut flour

1/2 teaspoon salt

6 Tablespoons butter, melted

1/2 teaspoon vanilla extract

Instructions

Filling

1-Combine blueberries and water in a saucepan and bring to a boil for about 10 minutes until berries can be easily mashed and mash them up a bit.

2-Whisk in the sweetener, and then sprinkle the surface with xanthan gum and whisk vigorously to combine. Let cool.

Crust

1-Preheat oven to 350F

2- Whisk together the almond flour, coconut, sweetener, coconut flour and salt. Stir in the melted butter and the vanilla extract til dough begins to clump together.

3- Press half the mixture firmly into the bottom of an 8×8 pan. Bake 10 minutes then remove  from oven and let cool 10 minutes. Spread the crust with the blueberry filling and sprinkle with the remaining crust mixture. Press the top crust into the filling lightly to adhere.

3- Bake another 20-25 minutes, til golden brown and bubbly. Remove and cool completely.

 

Pumpkin Spice Snickerdoodles

Serves 15 / 1 cookie each

Calories 80

Net Carbs 1 gram

Protein 3 grams
Ingredients

1 1/2 cups almond flour

1/3 cup Brown Swerve

3/4 teaspoon pumpkin pie spice

1/2 teaspoon cream of tarter

1/2 teaspoon baking soda

1 large egg

3 Tablespoons pumpkin puree

2 Tablespoons butter, melted

1/2 teaspoon vanilla extract

1 Tablespoon Swerve Granular

1 teaspoon ground cinnamon

Instructions

Preheat oven to 350 F and line a cookie sheet with parchment or a silicon mat.

Whisk together Swerve Brown, pumpkin pie spice, cream of tarter and baking soda.

Stir in the egg, pumpkin puree, butter and vanilla til dough comes together.

Whisk Swerve Granular and cinnamon together.

Roll into 1 inch balls and roll in cinnamon Swerve mixture.

Place on cookie sheet about 2 inches apart and mash down with the heel of your hand to about 1/2 inch thick.

Bake 10-15 minutes until cookies are puffed and just barely firm to the touch. They will still be quite soft but will firm up as they cool.

Remove and let cool completely on the pan.

Protein Packed Blueberry Muffin

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Serves 12

Calories 190

Net Carbs 5 grams

Protein 12 grams

Ingredients

1 1/2 cup finely ground almond flour

1/2 cup coconut flour

1/2 teaspoon salt

1 cup unsweetened protein powder

2 teaspoons baking powder

1 teaspoon baking soda

1 cup granular Swerve

1/4 cup melted butter

3 large eggs (room temperature)

3/4 cup unsweetened almond milk

1/4 cup unsweetened yogurt or sour cream

2 teaspoons lemon zest or 1/4 teaspoon lemon extract

1 teaspoon vanilla extract

1 1/2 cups fresh or frozen blueberries

Cinnamon/Swerve blend, optional for sprinkling on top

Instructions

Preheat oven to 350 F.

Grease 12 wells of a standard muffin pan, or line with muffin papers.

Stir together dry ingredients and set aside.

Whisk together melted butter, Swerve, eggs, almond milk, yogurt, lemon zest or extract and vanilla.

Stir dry mixture into wet ingredients. A few lumps will remain.

Fold in berries.

Fill muffin cups until almost full and sprinkle with cinnamon Swerve, if desired.

Bake for 22-24  minutes, until a toothpick inserted into center comes out clean.

Remove from oven and cool 5 minutes before transferring to a rack.

Chocolate Peppermint Snowball Cookies

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Serves 12, 2 cookies each

Calories 160

Net Carbs 1 gram

Protein 3 grams

Ingredients

1/2 cup butter

1/2 cup Swerve Confectioners, (plus more for coating)

1 3/4 cups almond flour

1/4 cup cocoa

1/2 teaspoon salt

1 teaspoon peppermint extract

Instructions

Preheat oven to 325 F

Line a baking sheet with a silicon mat or parchment paper

Beat Swerve and butter til light and fluffy.

Add almond flour, cocoa, salt and peppermint and beat til dough comes together.

Roll dough into 1 inch balls and set on baking sheet.

Bake until firm to touch, about 15 minutes.

Remove and cool 15 minutes.

Put about 1/4 cup Swerve Confectioners in a bowl and roll cookies in the powdered sweetener.

 

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.

Cranberry Upside Down Cake

Serves 12

Calories 230

Net Carbs 4 grams

Protein 5 grams

Ingredients

1/2 cup Swerve Brown

1/4 cup butter, melted

1 cup fresh cranberries

1/2 cup chopped pecans

1 box Swerve Vanilla Cake Mix

1/2 teaspoon ground cinnamon

3 large eggs

1/3 cup oil or melted butter

1/3 cup water

2 teaspoons vanilla

Instructions

Preheat oven to 350F and grease 9 inch round cake pan well.

In the bottom of the pan, stir together the Swerve Brown and the melted butter until well combined. Spread evenly over the bottom of the pan and sprinkle with cranberries and pecans.

Whisk together the cake mix and cinnamon. Whisk in eggs, oil, water and vanilla until well combined.

Pour over the topping in the pan and bake 25-30 minutes, or until the cake is ggolden brown and firm to the touch. Remove and let cool 10 minutes in the pan then run a knife around the edges and flip out onto a cake plate.

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.