Tag: sugar free dessert recipes

Sugar Free Orange Creamsicle Cupcakes

Serves 12

Calories 330

Net Carbs 3 grams

Protein 5 grams

3 large oranges

1 Swerve Vanilla Cake Mix

3 large eggs

1/3 cup vegetable oil

1/3 cup vegetable shortening

3 1/2 cups Swerve Confectioners

Preheat oven to 350

Line muffin pan with liners

Finely grate the zest of oranges

Squeeze the juice

Mix together cake mix, eggs, oil, zest and 1/3 cup orange juice.

Divide batter evenly into muffin tins.

Bake 15-20 minutes or until a toothpick inserted into the center comes out clean.

Cool completely.

Combine shortening and Swerve Confectioners with mixer on low.

Add 1/2 of the remaining orange zest.

With mixer on medium, add juice, 1 Tablespoon at a time until desirable consistency is achieved.

Beat another minute.

Pipe or spread on cupcakes and sprinkle with remaining zest.

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Low Carb Red, White and Blue Berry Ice Cream Pie

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Serves 12

Calories 401

Carbs 10 grams

Protein 7 grams

Ice Cream Ingredients

2 cups heavy  cream

1 cup half and half

1/2 cup plain Greek yogurt

1/2 cup 4% cottage cheese

3 egg yolks

1/2 cup Swerve Confectioner’s Sweetener

1 Tablespoon  Vanilla Extract

1 Tablespoon  glycerin ( to make the pie easy to cut)

1 1/2 cups frozen mixed berries

No Bake Crust

2 cups almond flour

1/2 cup salted butter, melted

1/4 cup  almond butter

1/4 cup Swerve Confectioner’s Sweetener

Instructions

1. Combine all the ice cream ingredients (except  the berries) in a blender and process until smooth. Churn in an ice cream freezer.

2.Prepare the pie crust and chill.

3. After ice cream is ready, stir in berries. Spoon  into the pie crust and freeze the pie for 5-6 hours.

4. Remove the pie from freezer about 10 minutes before serving. Whip the heavy cream until stiff peaks form and mix in the sweetener and put on top of pie. Decorate with fresh berries and slice and serve.

 

 

Low Carb Chocolate No Bake Cookies

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These cookies have only 7 grams of carbs per serving. Similar chocolate no bake cookies made with sugar have anywhere from 18-25 grams per serving. Get your fix and save those  carbs wasted on sugar for real food!

Serves 9

Calories 140

Carbs 7 grams

Fiber 2 grams

Protein 3 grams

Ingredients:

1/8 cup solid coconut oil

1 ounce unsweetened baking chocolate

3 Tablespoons Swerve Confectioners Powder

2 Tablespoons Unsweetened Peanut Butter, or whatever unsweetened nut butter you prefer

1 teaspoon Vanilla Extract

Pinch of salt

1/2 cup unsweetened Coconut, shredded

1/2 cup almonds. slivered

Directions:

Melt the coconut oil and chocolate together in a double boiler until fully melted.

Add nut butter and combine.

Remove from heat and whisk in Swerve.

Stir in salt and vanilla.

Mix in coconut and almonds.

Drop onto parchment paper.

Refrigerate until hard.

 

 

Low Carb Blueberry Muffins

Calories 247

Carbs 9.3 grams

Fiber 3.9 grams

Net Carbs 5.4 grams

Protein 7.3 grams

Ingredients:

3 cups almond flour

4 T. coconut flour

1 T. baking powder

1 t. salt

1 t. baking soda

7 T. melted, solid coconut oil

3 large eggs

1/2 cup unsweetened applesauce

3/4 c. Swerve Granulated Sweetener

2 t. vanilla extract

2/3 cup fresh blueberries

Instructions:

Preheat oven to 350 degrees and spray the muffin tin with oil spray. Do not grease tin.

Mix flours, baking powder, baking soda and salt.

In a separate bowl, using an electric mixer, beat Swerve, coconut oil, eggs, applesauce and vanilla til well blended.

Stir in flour mixture and blueberries til well combined.

Let batter stand for 5 minutes.

Divide into 12 muffin cavities and bake until golden brown and a toothpick inserted in the middle comes out clean, about 24-25 minutes.

Let cool for 15 minutes.

Gently run a knife around the edges to loosen.

Let cool completely in pan.

 

5 Minute/Low Carb Strawberry Mug Cake

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Calories 282

Carbs 8 grams

Fiber 3 grams

Net Carbs 5 grams

Protein 7 grams

Ingredients:

1 T. butter

1/2 t.vanilla extract

3 T. blanched almond flour

1/2 T. coconut flour

2 T. Swerve Granulated Sweetener

1/2 t. baking powder

pinch salt

1 large egg

1/2 c. whipped heavy cream, you may sweeten with Swerve if you like

1/2 cup sliced strawberries

Instructions:

Melt butter in mug in microwave.

Stir in vanilla.

Add almond flour, coconut flour, Swerve, baking powder, salt and egg and stir til well combined.

Smooth top.

Microwave 90 seconds until firm.

Run a knife around edges to loosen and flip out onto plate and cut into cubes.

Put half of the cubes into bottom of a jar.

Top with half of the whipped cream, then half of the strawberries and repeat.

YUM! 🙂

 

 

Low Carb Cinnamon Roll Coffee Cake

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Serves 16

Calories 220

Carbs 5.2 grams

Protein 7 grams

Fat 19 grams

Fiber 2 grams

Filling

3 Tablespoons  Swerve granulated

2 teaspoons  Saigon Cinnamon

Cake

3 cups almond flour

3/4 cup Swerve  granulated

1/4 cup unflavored  whey protein

2 teaspoons baking powder

1/2 teaspoon salt

3 large eggs

1/2 cup butter melted

1/2 teaspoon vanilla extract

1/2 cup almond milk

1 Tablespoon melted butter

Cream Cheese Frosting

3 Tablespoon cream cheese softened

2 Tablespoon Confectioner’s  Swerve Sweetener

1 Tablespoon  heavy whipping  cream

1/2 teaspoon vanilla extract

Instructions

1-Preheat oven to 325 and grease an 8×8 inch baking pan.

2-For filling, combine Swerve and cinnamon

3-For the cake, whisk almond flour, sweetener, protein powder, baking powder and salt together.

4-Stir in eggs, 1/2 cup melted butter and vanilla extract. Add the almond milk and stir til blended.

5-Spread half the batter in pan and sprinkle with about two thirds of cinnamon mixture. Spread remaining batter  in pan and smooth with a spatula.

6-Bake 35 minutes,  or until the top is golden brown and a tester inserted in the middle comes out with just a few crumbs.

7-Brush with the 1 Tablespoon  of melted butter and sprinkle with  the remaining cinnamon  filling  mixture. Let cool in pan.

8-For the frosting, beat the cream cheese, powdered Swerve, cream and vanilla extract  together til smooth and drizzle over cake.

 

Sugar Free Mock Wendy’s “Frosty”

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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.

Simple Crepes with Cinnamon Cream Cheese

My baby girl Molly shared her simple yet tasty Crepes recipe with me to share with our readers. These crepes are wonderful as a part of breakfast, or even as a mid day or evening snack. (My baby is 32 years old, but she will always be my baby girl!)

Some folks believe that by cutting sugar from their diet, they are depriving themselves. At David’s Way, while we promote not consuming sugar, we do not condone depriving yourself. Which is why we put out tried and true, healthy and delicious sugar free recipes that are inexpensive and easy to prepare.

This recipe serves 4

248 calories

18.9g carbs, 3.3g fiber, 15.6g net carbs

14.9g fat

10.2 g protein.

Crepes

  • 2/3 cup whole wheat flour
  • 1/3 cup almond flour
  • 1/2 cup milk
  • 1/2 cup water
  • 2 eggs
  • 1/4 tsp salt

Filling

  • 3 ounces cream cheese
  • 1 tbsp Swerve Confectioners (erythitol)
  • 1/2 tsp cinnamon
  1. Mix dry ingredients together.
  2. Mix wet ingredients separately.
  3. Blend dry and wet ingredients together in a blender or with a whisk until all lumps are gone.
  4. Add more milk if the batter is not thin enough.
  5. Use about 1/4 cup batter for every crepe. Cook on medium high heat on a grease non-stick skillet. If you rotate the skillet, the batter should spread thinly into the shape of a crepe. Cook 2 to 3 minutes, then flip and cook for another minute or two.M
  6. Mix cream cheese, Swerve confectioners and cinnamon together, spread on your crepes.
  7. Roll or fold your crepes and enjoy.

Low Carb Sugar Free Vanilla Coconut Ice Cream

Serves 4

Calories 45

Protein 1 gram

Carbohydrates 1 gram

Fat 5 grams

2 cups full fat canned coconut milk

1/3 cup Swerve granulated sweetener ( you may add more to taste)

1/8 teaspoon salt

1 1/2 teaspoon pure vanilla extract

(You may use the seeds from a vanilla bean or vanilla bean paste if you prefer)

Stir til smooth and pour into ice cream freezer and freeze according to the manufacturer’s instructions.

Sugar Free Peanut Butter Chocolate Chip Cookies

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First, who does not like a good cookie? How about a tasty cookie that you can eat that is also not a threat to your waist line? That is unless you eat and entire batch, and maybe not even then…

I have heard it said that sugar free cookie, brownie and cake recipes do not translate well tasty snacks. Well, I beg to differ on this reason for a few reasons. First, I would never post a recipe that I do not enjoy. Next, I find that the sugar alcohol Erythitol which is sold under the brand name Swerve makes awesome desserts. While Swerve is about 60% as sweet as refined sugar, I find this to be a good thing as I actually find the sweetness of sugar to be rather sickening for me since I have been totally sugar free for well over a year now. What I love about desserts and treats made with Swerve is I can enjoy a cookie, brownie or slice of cake while never worrying about the sugar cravings which would come later if they had contained it. My blood sugar and insulin levels do not get out of whack and I find it much easier to use moderation when eating sweet treats made with Swerve.

This recipe makes 8 gooey, chewy, and delicious cookies:

Per cookie: 145 calories, 5g carbs, 11.5g fat, 2.75g fiber and 5.6g protein

  • 2 tbsp melted butter
  • 2 tbsp Unsweetened natural peanut butter
  • 1/2 cup Brown Swerve or Swerve granulated
  • 1 egg
  • 1 cup almond flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup sugar free chocolate chips
  1. Preheat oven to 350*F.
  2. In a medium bowl mix melted butter, peanut butter, Swerve, and egg until very smooth, set aside.
  3. In a separate bowl, mix almond flour, baking powder, baking soda and salt until well combined.
  4. Add flour mixture to butter mixture and mix until combined.
  5. Add chocolate chips to combined mixture and stir until just incorporated.
  6. Roll dough into 8 large balls and place on parchment lined baking sheet.
  7. Bake for about 15 minutes or until browning around the edges. Allow cookies to cool completely before digging in.