Category: Pies & Misc.

Sugar-Free High-Protein Chocolate Pudding

Serves 2

Calories 212

Net carbs 9.9 grams

Fat 13.8

Protein 8.5 grams

Ingredients

1 medium avocado, peeled and seed removed cut into small pieces

2 Tablespoons unsweetened dark cocoa powder

3 Tablespoons sugar-free syrup

1 teaspoon vanilla extract

2 teaspoons Confectioner’s Swerve

1/2 cup milk

1 1/2 scoops sugar-free chocolate whey powder

Instructions

Place all ingredients into a food processor and process until it’s thick.

Pour into 2 individual dessert dishes, cover and place into fridge for about half an hour.

Eat within 1 day.

 

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Sugar Free “Oreo” Truffles

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Nutritional Info

Servings 24 of 1 truffle each

Calories 80

Net Carbs 1 gram

Fat 8 grams

Protein 2 grams

Truffles

1 1/4 cups almond  flour

1/2 cup Swerve  Confectioner’s

1/3 cup extra dark  cocoa

1./4 teaspoon salt

6 Tablespoons butter, melted

1 teaspoon vanilla extract

2-3 Tablespoons water

Chocolate  Coating

4 ounces sugar-free dark  chocolate

1 Tablespoon solid coconut oil

Sugar-free sprinkles if desired

Directions

Mix dry ingredients and stir in melted  butter and vanilla extract then stir in water 1 Tablespoon at a time til dough holds together.

Scoop dough out by the rounded Tablespoon and squeeze in your palms til it sticks together and roll into balls. Place on a wax paper lined cookie sheet and freeze 1 hour.

Combine chopped chocolate and coconut oil in the  top of a double boiler and stir til smooth.

Drop a frozen truffle into the melted  chocolate and toss to coat thoroughly. Lift out with a fork and tap off the excess chocolate.

Return  to  the  cookie sheet to set. If using sprinkles,  add right away before chocolate hardens.

Set in fridge til chocolate is set.

 

 

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.

 

 

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 Granular 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 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 Apple Cider Doughnut Bites

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Nutritional  Info

Serving  size 2

Calories  164

Net Carbs 2.5 grams

Fat 14 grams

Protein  6.5 grams

Ingredients

Bites

2 cups  almond flour

1/2 cup Swerve Granulated

1/4 cup unflavored whey protein powder

2 teaspoons  baking powder

1/2 teaspoon cinnamon

1/2 teaspoon  salt

2 large eggs

1/3 cup water

1/4 cup butter,  melted

1 1/2 Tablespoons apple cider vinegar

1 1/2 teaspoons apple extract

Coating

1/4 cup Swerve Granulated

1-2 teaspoons  cinnamon

1/4 cup butter melted

Directions

Preheat oven to 325F and grease a small muffin pan very well. Use a 24 cavity mini muffin pan.

Whisk together  the almond flour, sweetener,  protein  powder, baking powder, cinnamon and salt. Whisk in eggs, water, butter, apple cider vinegar and apple extract til well combined.

Divide the mixture among the wells of the prepared muffin mini pan. Bake 15-20 minutes, until muffins are firm to the touch. Remove and let cool 10 minutes, then transfer to a wire rack to cool completely.

Whisk together  the sweetener and the cinnamon and dip each donut bite into  the melted butter, coating completely.  Then roll in the cinnamon/ Swerve mixture.

 

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

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.