Category: Sugar Free Dessert Recipes

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!

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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

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Fruit, Nut and Seed Protein Bars

By special request, from a special reader, Dr. Tanya here is a good protein bar that is loaded with nuts, seeds and fruit. You can mix and match the nuts, fruits and seeds to your own favorite flavor combinations. I hope you enjoy this simple, yet delicious and healthy recipe!

Yields: 18 bars

168 calories,   10.6g carbs,   13g fat,   4.7g protein

Ingredients:

  • 1 cup assorted nuts, chopped (walnuts, almonds, pecans, etc)
  • 2 cups rolled oats
  • 1/4 teaspoon kosher salt
  • 1/2 cup sugar free maple syrup, (optional honey)
  • 2 scoops (62g) vanilla protein powder (whey or soy)
  • 2 tbsp natural peanut butter
  • 1 1/2 cups assorted dried fruits, chopped (figs, cranberries, cherries, apples, raisins, etc.)
  • 1/2 cup shredded coconut
  • 1/2 cup seeds (pumpkin, sunflower, sesame)
  1.  Place nuts and oats on a baking sheet and bake in a 425 degree oven for 7 minutes to toast.
  2. Transfer oat/nut mix into food processor with syrup (or honey) peanut butter, vanilla protein powder, and salt and pulse to chop and combine.
  3. Add fruit, coconut and seeds and pulse to combine.
  4. Line a 9″ x 14″ baking pan with aluminum foil and coat with nonstick spray.
  5. Press mix firmly into pan. Compress and level surface.
  6. Bake 20 minutes in a 350 degree F oven. Allow to cool completely in pan.
  7. Remove from pan, lifting by holding edges of aluminum foil.
  8. Cut into bars and store in an airtight container with waxed paper between layers to prevent sticking.

Sugar Free Candy Corn Cookies

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Nutritional Info

Serving Size 1 cookie

Servings 24

Calories 110

Net Carbs 1 gram

Total Fat 10 grams

Protein 3 grams

Ingredients

2 1/4 cups almond flour

3 Tablespoons coconut flour (or oat flour)

1/2 teaspoon xanthan gum

1/4 teaspoon salt

1/2 cup butter, softened

3/4 cup granulated Swerve Sweetener

1 large egg, room temperature

1 teaspoon vanilla extract

5-8 drops yellow gel food coloring

1-2 drops red gel food coloring

Instructions

Whisk together flours, xanthan gum and salt.

Beat butter with Swerve til incorporated and beat in egg and vanilla til well combined.

Beat in almond mixture til dough clings to beaters.

Divide dough into three equal parts. Color one part bright yellow with 3-5 drops of food coloring and color one part with 2-4 drops yellow food coloring and 1-2 drops red food coloring until it is a bright orange.

Pat each piece into a rectangle about 4-5 inches in diameter and stack the rectangles in desired order and press together, straightening the sides as much as possible, (use a flat kitchen implement to press against the sides to dstraighten) Wrap tightly in plastic wrap and chill at least one hour.

Remove from fridge and cut into slices a little more than 1/4 inch thick. Cut each slice into 4-5 triangles. Lay triangles about 1 inch apart on prepared baking sheets and press down lightly with palm of hand to flatten  slightly to about 1/4 inch thick.

Bake 10-12 minutes til slightly puffed and just barely beginning to brown (they won’t feel set, but will set as they cool))

Remove from oven and let cool on pan.

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.

Sugar Free Lemon Poppy Seed Bundt Cake

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Nutritional  Info

Calories 248

Net Carbs 4 grams

Protein  7 grams

Ingredients

3/4 cup butter

1 cup Swerve Granular (erythitol)

4 large eggs (room temperature)

3/4 cup sour cream

2 teaspoons lemon flavoring

2 teaspoons vanilla extract

3 cups blanched almond flour

2 teaspoons baking powder

3 Tablespoons  poppy seeds

1/2 teaspoon salt

Lemon Glaze

3/4 cup Swerve Confectioner’s (powdered  erythritol)

1/4 cup lemon juice

1/4 teaspoon  vanilla extract

Instructions

Preheat  oven to 350F and grease a bundt cake pan

Beat together  the sweetener  and butter til fluffy.

Beat in eggs, sour cream, lemon flavoring and vanilla extract.

In another bowl stir together almond flour, baking powder, poppy seeds  and sea salt and beat the dry ingredients  into the wet a little at a time.

Pour batter into a bundt pan and smooth the top. Bake for about 40 minutes or until dark golden brown  and cover loosely with foil and continue baking for 25-30 minutes, or until a toothpick comes out clean. Cool for at least 15 minutes in the pan and turn out onto a cooling rack and cool completely.

Glaze

Mix the Swerve Confectioner’s with lemon flavoring  and vanilla extract and drizzle over cooled cake.

 

 

 

 

 

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.

 

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.

 

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.