Tag: sugar free dessert recipes

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.

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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.

Sugar Free 3 Ingredient Vanilla Coffee Creamer

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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.

Sugar Free Praline Brownies

Serves 16

Calories 200

Net Carbs 1 gram

Protein 3 grams

Ingredients

Brownies

1/2 cup butter, melted

2/3 cup Swerve Granular

3 large eggs

1/2 teaspoon vanilla extract

1/2 cup almond flour

1/3 cup cocoa powder

1/4 teaspoon salt

1 teaspoon baking powder

2-4 Tablespoons water

1/2 cup chopped pecans

Praline Topping

6 Tablespoons butter

1/2 cup Brown Swerve

1/4 cup heavy cream

1/4 teaspoon xanthan gum (whisk into this mixture after bringing to a boil for 1 minute)

1/3 cup Swerve Confectioners

1/2 teaspoon vanilla extract

2/3 cup chopped toasted pecans

Instructions

Brownies

Preheat the oven to 350F

Grease a 8×8 pan

Whisk together butter, sweetener, eggs and vanilla

Add the almond flour, cocoa powder, baking powder and salt and mix well.

Stir in water, 1 Tablespoon at a time until batter is scoopable cosistency.

Stir in pecans.

Spread batter into pan.

Bake 15-20 minutes, until edges are set but the center is still moist.

Remove and cool completely in pan.

Praline Topping

Combine butter, Brown Swerve and heavy cream and bring to a boil for 1 minute.

Remove from heat and sprinkle surface with xanthan gum.

Whisk vigorously to combine and stir in Swerve Confectioners, vanilla and pecans.

Let cool in pan 10 minutes to thicken.

Pour over cooked brownies and spread to the edges. Let stand 30 minutes.

High Protein, Sugar Free Raspberry Lemon Cupcakes

Serves 9

Calories 400

Net Carbs 5 grams

Protein 9 grams

Cupcakes

1 1/2 cups almond flour

1/4 cup whey unsweetened protein

1/4 teaspoon salt

1 1/2 teaspoons baking powder

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 teaspoons water

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 Andes Mint Cups

Serves 12

Calories 220

Net Carbs 6 grams

Protein 3 grams

Mint Layer

1 cup coconut butter

1/4 cup Swerve Confectioner’s

1 1/2 teaspoons mint extract

5-10 drops natural green food color

Chocolate Layer

1 cup sugar free chocolate chips

2 teaspoons coconut oil

Instructions

1-Place 12 silicon or paper liners in a muffin tin.

2-Melt the coconut butter in the microwave until liquidy and mix in Swerve Confectioner’s, mint extract and food coloring. Divide into 12 muffin cups and put in freezer until just set.

3-Melt chocolate chips and the coconut oil in the microwave in 30 second increments until smooth. Divide the chocolate between the 12 muffin cups and return to freezer until set. Once frozen you can remove from the liners and store in an airtight container in the fridge or freezer.

Sugar Free Boston Cream Poke Cake

Serves 16

Calories 330

Net Carbs 2 grams

Protein 8 grams

Cake

3 cups almond flour

1/3 cup whey protein powder

2 teaspoons grain-free baking powder

1/4 teaspoon salt

1/2 cup unsalted butter

3/4 cup Swerve Sweetener

3 large eggs-room temperature

1 teaspoon vanilla extract

1/2 cup almond or cashew milk, unsweetened

Pastry Cream

1 1/4 cups whipping cream

3 eggs yolks

6 Tablespoons Confectioner’s Swerve Sweetener

Pinch salt

2 Tablespoons butter, cut into two pieces

1 1/2 teaspoon vanilla extract

1/2 teaspoon xanthan gum

Chocolate Ganache

2/3 cup whipping cream

1/4 cup Confectioner’s Swerve Sweetener

2 1/2 ounces unsweetened chocolate, finely chopped

1/2 teaspoon vanilla extract

Cake

Preheat oven to 325

Grease 9×9 pan

Whisk together almond flour, whey protein powder,baking powder and salt.

In another bowl, beat butter with sweetener until light and fluffy.

Beat in eggs, one at a time until well combined.

Beat in vanilla extract.

Beat in half of the almond flour mixture, then beat in nut milk. Beat remaining almond flour mixture until well combined. Spread batter in prepared pan.

Bake 25 to 30 minutes or until golden brown around the edges and the top is just firm to the touch. Remove and let cool in the pan. Once cool, use the end of a wooden spoon to poke holes over the cake.

Pastry Cream

Bring whipping cream to a simmer in a medium pan over medium heat. In a medium bowl, whisk egg yolks and sweetener and salt.

Slowly whisk about half of the hot cream into the yolks to temper, then return the yolk/cream mixture back into the saucepan to cook until thickened, 4-5 minutes more, whisking constantly. Watch it carefully and do not let it curdle.

Remove from heat and whisk in butter and vanilla extract. Sprinkle surface with xanthan gum and whisk vigorously to combine. Let cool about 10 minutes, then pour all over cake and tap pan firmly on counter to allow pastry cream to sink into holes.

Refrigerate 2-3 hours, until pastry cream is mostly set.

Chocolate Ganache

In a small saucepan over medium heat, combine cream and sweetener. Whisk until sweetener is dissolved and cream comes to just a simmer.

Remove from heat and add chopped chocolate and vanilla extract. Let sit 5 minutes to melt chocolate and then whisk to combine. Pour over chilled cake and refrigerate another 20-30 minutes, until set.