Tag: sugar free dessert recipes

Sugar Free Gingerbread Muffins

 

Photo by Maria Teneva on Unsplash

Nutritional Information

Calories 301

Net Carbs 3.1 grams

Protein   8 grams

Fat  27 grams

Ingredients

1/2 cup butter

1/4 cup sugar-free pancake syrup

1/2 cup Brown Swerve

3 eggs

1 cup almond flour

1/4 cup coconut flour

1 1/2 teaspoon ground ginger

1 teaspoon cinnamon

1/2 teaspoon grated nutmeg

1 teaspoon baking powder

Directions

Preheat oven to 350.

Blend butter and sweeteners.

Add eggs and blend.

Add dry ingredients and blend well.

Fill 6 count muffin pan.

Bake  20 minutes.

 

Sugar Free Blueberry Cobbler

 

Photo by Daniela Constantini from Pexels

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

1/4 cup Brown Swerve

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1 teaspoon lemon zest

1/3 cup butter (cold and cut into small squares or grated with a cheese grater)

Instructions

1. Place oven rack in lower third of oven and preheat oven to 375

2. Combine blueberries, xanthan gum, Swerve Granular, vanilla and lemon juice and mix well until 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.

Sugar Free Mock Wendy’s “Frosty”

Photo by Purple Smith from Pexels

Yields 4 servings

Calories 168

Carbs 2.9 grams

Fat 16.9 grams

Protein 1.4 grams

Ingredients

1 1/2 c. Heavy Whipping Cream

2 Tablespoons unsweetened cocoa powder

3 Tablespoon Confectioner’s Swerve, (natural 0 calorie sweetener)

1 teaspoon vanilla flavoring or extract

Pinch of salt

Directions

1- Combine all ingredients using a hand mixer and beat until stiff peaks form. Scoop mixture into a Ziploc freezer bag and freeze 30-35 minutes, until just frozen.

2-Cut tip off a corner of the bag and pipe into serving dishes.

Sugar Free Apple Sauce Pumpkin Muffins

Photo by Streetwindy from Pexels

Apple sauce and pumpkin add incomparable flavor and plenty of moisture to these muffins. Wrap them individually in waxed paper and freeze to maintain freshness Be sure to actually use pumpkin puree as pumpkin pie fillings are usually loaded with sugar.

  • Cooking spray
  • 1 1/2 cup Carbquick Baking Mix
  • 1 1/4 cup Splenda (granulated)
  • 3/4 cup chopped walnuts
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground cloves
  • 1/2 tsp salt
  • 3 large eggs
  • 6 tbsp unsalted butter (room temperature)
  • 1/2 cup pumpkin puree (fresh made or canned)
  • 1/2 cup no sugar added applesauce
  • 1/3 cup water

1. Heat oven to 350 F. Lightly coat a 12 cup muffin tin with cooking spray, or line with cupcake liners.

2. Combine bake mix, Splenda, walnuts, baking soda, cinnamon, ginger, cloves, and salt in a food processor. Pulse until nuts are finely chopped. Add eggs, butter, pumpkin puree, applesauce and water. Process until combined, scraping down sides as needed.

3. Scoop batter into muffin tins and bake until a toothpick inserted in the center of muffins comes out clean. About 20 to 30 minutes. Cool completly in pan and then enjoy

This recipe yields 12 muffins at 179 calories, 6.5 Net Carbs, 9.5g protein 12.5g fat

 

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 3 Ingredient Vanilla Coffee Creamer

screenshot_20190817-1840546582226320625997626.png

Serves 32

Serving size 2 Tablespoons

Calories 40

Net Carbs 1 gram

Protein 1 gram

Ingredients

1 quart (4 cups) Half and Half

4 teaspoons vanilla extract

1 cup Swerve Confectioners

Instructions

Whisk Half and Half and vanilla extract til well combined.

Using a fine mesh sieve, sift the Swerve Confectioners into bowl with Half and Half.

Whisk until well combined and store in fridge.

Sugar Free Cold Brew Coffee Popsicles

Serves 6

Calories 70

Net Carbs 1 gram

Protein 1 gram

1/2 cup whipping cream

6 Tablespoons Swerve Confectioners

1/2 teaspoon vanilla extract

1 cup cold brew coffee, chilled

Instructions

Beat cream, sweetener and vanilla to stiff peaks.

Stir in coffee and taste for sweetness and adjust as needed.

Divide into 6 popsicle molds.

Freeze 1 hour.

Insert sticks 2/3 of the way into popsicles.

Continue to freeze until solid, about 4 hours.

Unmold by running hot water over each for 5-10 seconds then gently tug on stick.

Sugar Free Triple Chocolate Scones

Serves 8

Calories 280

Net Carbs 3 grams

Protein 8 grams

Scones

1 2/3 cups almond flour

1/3 cup cocoa

1/3 cup Swerve granular

2 teaspoons baking powder

1/4 teaspoon salt

1/3 cup sugar-free chocolate chips

2 large eggs

1/4 cup butter, melted but not hot

1/2 teaspoon vanilla

Drizzle

1/4 cup heavy cream

1 ounce unsweetened chocolate, chopped

2 Tablespoons Swerve Confectioners

Instructions

Preheat oven to 335

Line baking sheet with parchment paper or silicone mat

Lightly grease with oil

Whisk together almond flour, Swerve, baking powder and salt. Stir in chocolate chips.

Add eggs, butter and vanilla and stir til dough comes together.

Transfer dough to baking sheet and pat out into 8 inch circles.

Cut into 8 equal wedges and carefully lift and space around sheet.

Bake 20-30 minutes til tops are firm. Remove and cool completely.

For drizzle pour cream into small microwave safe bowl and heat til bubbling. Add chopped chocolate and let sit 3 minutes to melt. Add Swerve and whisk to smooth.

Drizzle over scones.

Sugar Free Cinnamon Streusel Muffins

Serves 12

Calories 230

Net Carbs 4 grams

Protein 6 grams

Muffins

1 1/2 cups almond flour

1/3 cup Swerve Brown

1/4 cup arrowroot starch

1 Tablespoon cinnamon

1 1/2 teaspoons baking powder

Pinch nutmeg

Pinch salt

3 eggs

1/4 cup applesauce or pumpkin puree

1/4 cup melted unsalted butter or coconut oil

1 teaspoon vanilla extract

Streusel Topping

3/4 cup almond flour

1/3 cup Swerve Brown

1/4 cup cold unsalted butter

1 teaspoon cinnamon

Pinch salt

Icing

1/2 cup Swerve Confectioners

2-3 Tablespoons heavy cream

Instructions

Preheat oven to 425 and place muffin liners into pan

In a small bowl use fork to combine crumble ingredients into a chunky sand consistency.

In another small bowl, combine the Swerve Confectioners and 2 Tablespoons heavy cream and mix until smooth. Add additional cream if needed to thin out. Set aside.

In another bowl, sift together dry ingredients for the muffins. In another bowl whisk together wet ingredients then add to the dry ingredients. Mix until just combined and divide the batter between the muffin cups.

Transfer to the oven and bake for 5 minutes, lower the heat to 350, top with crumble and bake another 15 minutes until golden brown and a toothpick inserted in the middle comes out clean. Remove from oven and let cool slightly before drizzling with icing.