Tag: sugar free dessert recipes

Sugar Free Cheesecake

Photo by Serafima Lazarenko on Unsplash

Use these sugar-free graham crackers to make the crust!

Sugar Free Graham Crackers – David’s Way to Health and Fitness (davidsway.blog)

Serves 12

Calories 446

Protein 10 grams

Carbs 12 grams

Fat 42 grams

Crust:

1 1/4 cups sugar free graham crackers

1/4 cup Splenda. granulated

1/4 cup melted butter

Filling:

2 1/2 pounds cream cheese

1 2/3 cup Splenda, granulated

4 T. flour

2 t. vanilla

5 large eggs

2 egg yolks

1/4 cup heavy cream

Preheat oven to 475.

Combine crust ingredients.

Press into springform pan.

Bake for 10 min.

Mix filling ingredients in bowl.

Pour into crust.

Bake 10 min. then turn oven to 200 and bake for 1 additional hour.

Recommended to refrigerate overnight before serving.

 

Sugar Free Graham Crackers

Photo by Sahand Babali on Unsplash

So many recipes call for graham crackers.  Here is a sugar free version.  Try them for the crust of the Sugar-free Cheesecake!  In the meantime, you can use any sugar free pudding or pie filling to make something delicious or just eat them alone with milk or coffee. YUM!

Sugar Free Cheesecake – David’s Way to Health and Fitness (davidsway.blog)

Serves 8

232 calories

7 grams protein

35 grams carbs

7 grams fat

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2 cups graham flour

1 cup all purpose flour

1/2 t. baking soda

1 teaspoon baking powder

1/2 stick butter softened

1/2 cup Swerve Brown Sugar Replacement

1/3 cup sugar-free syrup

1 teaspoon vanilla extract

1/2 cup milk

1 t. cinnamon

Sift flours and set aside

Cream butter, brown sugar replacement and syrup and stir in vanilla.

Mix in the dry ingredients and add the remaining ingredients and milk.

Cover and refrigerate for at least 30 minutes.

Preheat oven to 350.

Roll dough on parchment paper slightly larger than baking pan.

Cut into squares and try to pull the sides apart while you cut.

Bake 15-18 minutes, remove from oven and allow to cool on a rack.

High Protein, No Sugar Added, Raspberry Lemon Cupcakes

Photo by Tobias Marks on Unsplash

Serves 9

Calories 400

Net Carbs 5 grams

(Total Carbs 51 grams

Dietary Fiber 6 grams

Sugars 5 grams

Swerve 40 grams)

Protein 9 grams

Cupcakes

1 1/2 cups almond flour

1 1/2 teaspoons baking powder

1/4 cup whey unsweetened protein

1/4 teaspoon salt

4 Tablespoons butter, (room temperature), or coconut oil

1/2 cup + 3 Tablespoons Swerve Granular

3 eggs

1 1/2 Tablespoons vanilla extract

2 teaspoons lemon juice

1/4 cup unsweetened almond milk

Raspberry Filling

2 cups raspberries

2/3 cup + 2 Tablespoons Swerve Confectioners

1 teaspoon lemon juice

1/8 teaspoon xanthan gum

Lemon Cream Cheese Frosting

8 oz. cream cheese

1/2 cup butter

1/2 teaspoon lemon extract

2 Tablespoons fresh lemon juice

1 teaspoon fresh lemon zest

3/4 cup Swerve Confectioners

Cupcakes

1-Preheat oven to 350 and line cupcake pan with liners

2-Stir together almond flour, baking powder, protein powder and salt

3-Mix the softened butter and Swerve Granular with electric mixer on medium til creamy. Add eggs, lemon juice and vanilla and mix til combined.

4-Add dry ingredients and mix til combined. Add almond milk and mix til combined. Remove mixer and stir a few times.

5-Pour batter into cupcake liners and bake for 17-19 minutes. A toothpick inserted in the middle should come out mostly clean, not completely dry.

6-Cool for at least 5-10 minutes and gently remove from pan onto cooling rack.

Raspberry Filling

1-Combine raspberries, Swerve Confectioners and lemon juice in saucepan over medium-low heat and cool and stir until berries break down, Swerve dissolves and sauce is heated through, about 12-15 minutes.

2-Remove from heat and press sauce through a fine-mesh strainer to remove seeds.

3-Place back on stove at med-low heat and add xanthan gum, whisking quickly to thicken (1-2 minutes)- remove from heat and set aside to thicken.

Cream Cheese Frosting

1-Mix cream cheese until smooth.

2-Add Swerve Confectioners til smooth.

3-Add remaining ingredients and beat on high for 10 minutes.

Assembly

1-Make a hole about 1/2 of an inch long and wide.

2-Put raspberry filling in hole and cover the top with frosting. Garnish with a raspberry and lemon zest. Eat within 3 days.

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 1

Photo by Becky Fantham on Unsplash

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.