The XXL Diabetic Dessert Cookbook For UK - 1500-Day Tasty and Healthy Diabetic Dessert Recipes (2021)

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CONTENTS
DIABETES DIET, EATING, & PHYSICAL ACTIVITY
What Foods Can I Eat If I Have Diabetes?
What Foods And Drinks Should I Limit If I Have Diabetes?
When Should I Eat If I Have Diabetes?
Will Supplements And Vitamins Help My Diabetes?
Why Should I Be Physically Active If I Have Diabetes?
How Can I Be Physically Active Safely If I Have Diabetes?
What Physical Activities Should I Do If I Have Diabetes?
PIE AND CAKE RECIPES
Light Lemon Vanilla Sponge Cake
Chocolate Sponge Cake
Low Sugar Peanut Butter Pie
Strawberry Tart
Applesauce Raisin Cake
Sugar-Free Chocolate Angel Food Cake
Low Carb Chicken Pot Pie
Pumpkin Pie
Sugar Free Lemon Cream Pie
Apple Cake
Low Carb Pie Crust
Low Carb Key Lime Cheesecake
Sugar-Free Cream Cheese Swirl Brownies
Low Sugar Sweet Potato Pie
Pumpkin Spice Cake
Sugar Free Key Lime Pie
Almond Cake
Easy Peanut Butter Squares
Apple Cinnamon Cake
Cinnamon Swirl Protein Cake
Boston Cream Napoleon
Low Sugar Chocolate Layer Cake
COOKIE AND BROWNIE RECIPES
Pine Nut Cookies
Walnut-Fruit Cake
Cheesy Taco Bites
Chocolate Walnut Brownies
Gingersnap Cookies
Cream Cheese Cookies
Low Carb Almond Cookies
Peanut Butter Muffins
Keto Sugar Free Candies
Keto Donuts
Flax Seed Crackers
Banana Peanut Butter Cookies
Sugar Free Oatmeal Cookies
Lemon Ginger Biscotti
Ketogenic Lava Cake
Pumpkin Cinnamon Cookies
Chocolate Cookies
Cake With Whipped Cream Icing
Almond Oreo Cookies
Banana Cookies
Almond Cookies
Raspberry Heart Cookies
Macadamia Cookies
MUFFINS RECIPES
Carb Counter Coconut Muffins
Sugar Free Spinach Muffins
Bacon Egg And Cheese Muffins
Zucchini Muffins
Lemon Raspberry Muffins
Chocolate Chocolate Chip Muffins
Chocolate Chip And Fig Muffins
No Sugar Sweet Potato Muffins
Low Carb Cranberry Muffins
Low Carb Carrot Muffins
Carrot Cake Muffins
Low Carb Apple Cinnamon Muffins
Low Carb Pumpkin Muffins
No Sugar Spinach Egg Muffins
Sugar Free Blueberry Muffins
Sugar Free Gingerbread Cream Cheese Muffins
Apple Muffins
Sugar Free Flax Muffins
Sugar Free English Muffins
Sugar Free Blackberry Muffins
No Sugar Strawberry Lemon Muffins
Sugar Free Poppy Seed Muffins
Banana Muffins With Coconut Cream Cheese Frosting
OTHER FAVORITE DESSERT RECIPES
Raspberry And Cashew Balls
Chocolate And Avocado Pudding
Blueberry Fat Bombs
Pistachio And Cocoa Squares
Chocolate Banana Bread Mug Cake
Healthy Chocolate Ice Cream
Gluten-Free Garlic Bread
Ginger Patties
Lemon & Currant Scones
Cinnamon Baked Apples
Diabetic Floating Islands
Sweet Potato Bread
Espresso Zabaglione
Strawberry Coconut Mini “Cheesecakes”
Triple Chocolate Cupcakes With Creamy White Frosting
Cashew Bread
Poached Rhubarb With Vanilla Yogurt
Pumpkin Bread
Rich Custard
Low Carb Greek Yogurt Ice Cream
Fruit Kebabs With Dips
Raspberry & Banana Mousse
Salted Macadamia Keto Bombs
DIABETES DIET, EATING, &
PHYSICAL ACTIVITY
Nutrition and physical activity are important parts of a healthy
lifestyle when you have diabetes. Along with other benefits,
following a healthy meal plan and being active can help you keep
your blood glucose level, also called blood sugar, in your target
range. To manage your blood glucose, you need to balance what
you eat and drink with physical activity and diabetes medicine, if
you take any. What you choose to eat, how much you eat, and
when you eat are all important in keeping your blood glucose level
in the range that your health care team recommends.
Becoming more active and making changes in what you eat and
drink can seem challenging at first. You may find it easier to start
with small changes and get help from your family, friends, and
health care team.
Eating well and being physically active most days of the week can
help you
keep your blood glucose level, blood pressure, and cholesterol in

your target ranges
lose weight or stay at a healthy weight
prevent or delay diabetes problems
feel good and have more energy
What Foods Can I Eat If I Have Diabetes?
You may worry that having diabetes means going without foods
you enjoy. The good news is that you can still eat your favorite
foods, but you might need to eat smaller portions or enjoy them
less often. Your health care team will help create a diabetes meal
plan for you that meets your needs and likes.
The key to eating with diabetes is to eat a variety of healthy foods

from all food groups, in the amounts your meal plan outlines.
The food groups are
vegetables
● nonstarchy: includes broccoli, carrots, greens, peppers, and
tomatoes
● starchy: includes potatoes, corn, and green peas
fruits—includes oranges, melon, berries, apples, bananas, and
grapes
grains—at least half of your grains for the day should be whole
grains
● includes wheat, rice, oats, cornmeal, barley, and quinoa
● examples: bread, pasta, cereal, and tortillas
protein
● lean meat
● chicken or turkey without the skin
● fish
● eggs
● nuts and peanuts
● dried beans and certain peas, such as chickpeas and split peas
● meat substitutes, such as tofu
dairy—nonfat or low fat
● milk or lactose-free milk if you have lactose intolerance
● yogurt
● cheese
Eat foods with heart-healthy fats, which mainly come from these
foods:
● oils that are liquid at room temperature, such as canola and olive
oil
● nuts and seeds
● heart-healthy fish such as salmon, tuna, and mackerel
● avocado
Use oils when cooking food instead of butter, cream, shortening,
lard, or stick margarine.
What Foods And Drinks Should I Limit If I Have
Diabetes?
Foods and drinks to limit include
● fried foods and other foods high in saturated fat and trans fat
● foods high in salt, also called sodium
● sweets, such as baked goods, candy, and ice cream
● beverages with added sugars, such as juice, regular soda, and
regular sports or energy drinks
Drink water instead of sweetened beverages. Consider using a
sugar substitute in your coffee or tea.
If you drink alcohol, drink moderately—no more than one drink a

day if you’re a woman or two drinks a day if you’re a man. If you
use insulin or diabetes medicines that increase the amount of
insulin your body makes, alcohol can make your blood glucose
level drop too low. This is especially true if you haven’t eaten in a
while. It’s best to eat some food when you drink alcohol.
When Should I Eat If I Have Diabetes?
Some people with diabetes need to eat at about the same time
each day. Others can be more flexible with the timing of their
meals. Depending on your diabetes medicines or type of insulin,
you may need to eat the same amount of carbohydrates at the
same time each day. If you take “mealtime” insulin, your eating
schedule can be more flexible.
If you use certain diabetes medicines or insulin and you skip or

delay a meal, your blood glucose level can drop too low. Ask your
health care team when you should eat and whether you should eat
before and after physical activity.
Will Supplements And Vitamins Help My
Diabetes?
No clear proof exists that taking dietary supplements such as
vitamins, minerals, herbs, or spices can help manage diabetes.
You may need supplements if you cannot get enough vitamins and
minerals from foods. Talk with your health care provider before you
take any dietary supplement since some can cause side effects or
affect how your medicines work.
Why Should I Be Physically Active If I Have
Diabetes?
Physical activity is an important part of managing your blood
glucose level and staying healthy. Being active has many health
benefits.
Physical activity
● lowers blood glucose levels

● lowers blood pressure
● improves blood flow
● burns extra calories so you can keep your weight down if
needed
● improves your mood
● can prevent falls and improve memory in older adults
● may help you sleep better
If you are overweight, combining physical activity with a reduced-
calorie eating plan can lead to even more benefits. In the Look
AHEAD: Action for Health in Diabetes study,1 overweight adults
with type 2 diabetes who ate less and moved more had greater
long-term health benefits compared to those who didn’t make these
changes. These benefits included improved cholesterol levels, less
sleep apnea, and being able to move around more easily.
Even small amounts of physical activity can help. Experts suggest

that you aim for at least 30 minutes of moderate or vigorous
physical activity 5 days of the week. Moderate activity feels
somewhat hard, and vigorous activity is intense and feels hard. If
you want to lose weight or maintain weight loss, you may need to
do 60 minutes or more of physical activity 5 days of the week.
Be patient. It may take a few weeks of physical activity before you

see changes in your health.
How Can I Be Physically Active Safely If I Have
Diabetes?
Be sure to drink water before, during, and after exercise to stay
well hydrated. The following are some other tips for safe physical
activity when you have diabetes.
1. Plan ahead
Talk with your health care team before you start a new physical
activity routine, especially if you have other health problems. Your
health care team will tell you a target range for your blood glucose
level and suggest how you can be active safely.
Your health care team also can help you decide the best time of
day for you to do physical activity based on your daily schedule,
meal plan, and diabetes medicines. If you take insulin, you need to
balance the activity that you do with your insulin doses and meals
so you don’t get low blood glucose.
2. Prevent low blood glucose

Because physical activity lowers your blood glucose, you should
protect yourself against low blood glucose levels, also called
hypoglycemia. You are most likely to have hypoglycemia if you
take insulin or certain other diabetes medicines, such as a
sulfonylurea. Hypoglycemia also can occur after a long intense
workout or if you have skipped a meal before being active.
Hypoglycemia can happen during or up to 24 hours after physical
activity.
Planning is key to preventing hypoglycemia. For instance, if you

take insulin, your health care provider might suggest you take less
insulin or eat a small snack with carbohydrates before, during, or
after physical activity, especially intense activity.4
You may need to check your blood glucose level before, during,
and right after you are physically active.
3. Stay safe when blood glucose is high
If you have type 1 diabetes, avoid vigorous physical activity when
you have ketones in your blood or urine. Ketones are chemicals
your body might make when your blood glucose level is too high, a
condition called hyperglycemia, and your insulin level is too low. If
you are physically active when you have ketones in your blood or
urine, your blood glucose level may go even higher. Ask your
health care team what level of ketones are dangerous for you and
how to test for them. Ketones are uncommon in people with type 2
diabetes.
4. Take care of your feet

People with diabetes may have problems with their feet because of
poor blood flow and nerve damage that can result from high blood
glucose levels. To help prevent foot problems, you should wear
comfortable, supportive shoes and take care of your feet before,
during, and after physical activity.
What Physical Activities Should I Do If I Have
Diabetes?
Most kinds of physical activity can help you take care of your
diabetes. Certain activities may be unsafe for some people, such
as those with low vision or nerve damage to their feet. Ask your
health care team what physical activities are safe for you. Many
people choose walking with friends or family members for their
activity.
Doing different types of physical activity each week will give you
the most health benefits. Mixing it up also helps reduce boredom
and lower your chance of getting hurt. Try these options for
physical activity.
Add extra activity to your daily routine

If you have been inactive or you are trying a new activity, start
slowly, with 5 to 10 minutes a day. Then add a little more time each
week. Increase daily activity by spending less time in front of a TV
or other screen. Try these simple ways to add physical activities in
your life each day:
● Walk around while you talk on the phone or during TV

commercials.
● Do chores, such as work in the garden, rake leaves, clean the
house, or wash the car.
● Park at the far end of the shopping center parking lot and walk to
the store.
● Take the stairs instead of the elevator.
● Make your family outings active, such as a family bike ride or a
walk in a park.
If you are sitting for a long time, such as working at a desk or
watching TV, do some light activity for 3 minutes or more every half
hour.5 Light activities include
● leg lifts or extensions
● overhead arm stretches
● desk chair swivels
● torso twists
● side lunges
● walking in place
Do aerobic exercise
Aerobic exercise is activity that makes your heart beat faster and
makes you breathe harder. You should aim for doing aerobic
exercise for 30 minutes a day most days of the week. You do not
have to do all the activity at one time. You can split up these
minutes into a few times throughout the day.
To get the most out of your activity, exercise at a moderate to

vigorous level. Try
● walking briskly or hiking

● climbing stairs
● swimming or a water-aerobics class
● dancing
● riding a bicycle or a stationary bicycle
● taking an exercise class
● playing basketball, tennis, or other sports
Talk with your health care team about how to warm up and cool
down before and after you exercise.
Do strength training to build muscle

Strength training is a light or moderate physical activity that builds
muscle and helps keep your bones healthy. Strength training is
important for both men and women. When you have more muscle
and less body fat, you’ll burn more calories. Burning more calories
can help you lose and keep off extra weight.
You can do strength training with hand weights, elastic bands, or

weight machines. Try to do strength training two to three times a
week. Start with a light weight. Slowly increase the size of your
weights as your muscles become stronger.
Do stretching exercises
Stretching exercises are light or moderate physical activity. When
you stretch, you increase your flexibility, lower your stress, and
help prevent sore muscles.
You can choose from many types of stretching exercises. Yoga is a

type of stretching that focuses on your breathing and helps you
relax. Even if you have problems moving or balancing, certain
types of yoga can help. For instance, chair yoga has stretches you
can do when sitting in a chair or holding onto a chair while
standing. Your health care team can suggest whether yoga is right
for you.
PIE AND CAKE RECIPES
Light Lemon Vanilla Sponge Cake
Servings:14
Cooking Time: 1 Hour
Ingredients:
Non-stick cooking spray
½ cup canola oil
1¼ cup sweetener
2 whole eggs
4 egg whites
1 cup nonfat lemon yogurt
Grated zest and juice of 1 lemon
1 tbsp vanilla
2¼ cup all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp cream of tartar
pinch salt
¼ cup confectioners’ sweetener
Directions:
1. Preheat the oven to 325°F.
2. Spray a 9-inch round cake pan with cooking spray.
3. Mix all the wet ingredients in a medium bowl until well blended.
4. Combine the dry ingredients and lemon zest and then fold into
the wet mixture.
5. Pour the batter into the prepared tin and bake for 1 hour.
6. Test the cake with a skewer to ensure it’s cooked through.
7. Leave to cool on a wire rack, then dredge with confectioner’s
sweetener after removing from the pan.
Nutrition:
Info Calories 250, Total Carbs 38g, Net Carbs 38g, Fat 9g,
Protein 4g, Sodium 105mg
Chocolate Sponge Cake
Servings:x
Cooking Time:x
Ingredients:
4 egg whites
¹⁄ teaspoon cream of tartar
¹⁄ teaspoon salt
¹⁄ cup sugar
2 egg yolks
1 teaspoon vanilla
¹⁄ cup all-purpose flour
¹⁄ cup cocoa
Directions:
1. Line an 8 inch square or round cake pan with waxed paper.
2. Place egg whites, cream of tartar and salt in a mixing bowl, beat
with electric mixer until foamy.
3. Beat in sugar gradually, continue beating until stiff peaks form.
Beat in egg yolks and vanilla.
4. Combine flour and cocoa and fold lightly into egg mixture. Spread
batter in prepared pan.
5. Bake in 325F degree oven 25-30 minutes or until cake springs
back when lightly touched. Loosen sides with a sharp knife.
6. Turn out immediately onto a paper towel lined cake rack to cool.
Nutrition:
Info 52 Calories; 1g fat; 9g Carbohydrates; 2g Protein; per 1/12 of
recipe
Low Sugar Peanut Butter Pie
Servings:x
Cooking Time:x
Ingredients:
1 graham cracker pie crust (see recipe below)
8 oz. cream cheese
1/2 cup peanut butter
1 cup artificial sweetener
12 oz. sugar free non-dairy whipped topping
Directions:
1. Cream together cream cheese and sweetener.
2. Add peanut butter, cream well.
3. Stir in 2/3 of whipped topping.
4. Put into pie shell.
5. Top with remaining whipped topping.
Strawberry Tart
Servings: 6
Cooking Time: 10 Minutes
Ingredients:
4 sheets phyllo pastry
1 tbsp unsalted butter, melted
1 tbsp confectioner’s sweetener
6 tbsp fat-free fromage frais
1 tbsp lemon curd
2 cup small ripe strawberries, hulled and sliced
Directions:
1. Preheat the oven to 400ºF.
2. Place one sheet of phyllo pastry on a non-stick baking tray. Brush
with melted butter and sprinkle over confectioner’s sweetener.
3. Repeat the process with all pastry sheets.
4. Bake the pastry for 10 minutes, then leave to cool,
5. Mix the lemon curd with the fromage frais and carefully spread
over the pastry.
6. Top with strawberries and dredge with remaining confectioner’s
sweetener.
7. Serve straight away.
Nutrition:
Applesauce Raisin Cake
Servings:x
Cooking Time:x
Ingredients:
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 1/2 cups unsweetened applesauce
3/4 cup brown sugar twin
2 eggs
1 teaspoon vanilla extract
1/2 cup raisins
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Spray an 8x4
inch loaf pan with cooking spray.
2. Sift together flour, baking powder, baking soda, cinnamon,
nutmeg and salt. Set aside.
3. Beat the eggs until light and add sugar twin. Add applesauce and
vanilla.
4. Add flour mixture and beat until smooth. Fold in raisins.
5. Pour batter into loaf pan. Bake at 350 F (175 degrees C) for
about an hour, or until a toothpick inserted into cake comes out
clean.
Nutrition:
Info 125 Calories; 1g fat; 26g Carbohydrates; 3g Protein; per 1/12
of recipe
Sugar-Free Chocolate Angel Food Cake
Servings:x
Cooking Time:x
Ingredients:
1 cup cake flour
1 pkg. sugar substitute
3 tbsp. unsweetened cocoa
10 egg whites
1 1/2 tsp. cream of tartar
1 1/2 tsp. vanilla
¼ tsp. salt
3 pkgs. sugar substitute
Directions:
1. Preheat oven to 350 degrees F.
2. Sift together flour, 1 package sugar substitute, and 3 tbsps. of
cocoa into a bowl.
3. Repeat sifting.
4. Set aside.
5. In a large bowl beat egg whites with cream of tartar, vanilla, and
salt at medium speed till soft peaks form.
6. Gradually add 3 packages of sugar substitute, beating at high
speed until stiff peaks form.
7. Fold in remaining ingredients.
8. Scoop into oiled and floured bundt pan,
9. Bake for 25 minutes.
10. Let cool.
11. Serve and enjoy!
Low Carb Chicken Pot Pie
Servings:x
Cooking Time:x
Ingredients:
1 pound boneless skinless chicken breasts
1 cup carrots, sliced
1/2 cup mushrooms, sliced
1 onion, chopped
1/2 cup sweet potatoes, peeled and diced
1 tsp. thyme leaves
4 tbsps. all-purpose flour
2 cup fat-free low-sodium chicken broth
1/2 cup peas
2 low carb pie crusts (recipe below) – one batch for the bottom
and one for the top
Salt
Pepper
Directions:
1. Preheat your oven to 400 degrees.
2. In a skillet coated with cooking spray, cook the chicken breasts
over medium heat for 7-10 minutes.
3. Season with salt and pepper and cut into pieces.
4. Recoat the skillet with cooking spray.
5. Sauté the carrots, mushrooms, onion, and potatoes until tender.
6. Add the thyme and flour, stirring for 30 seconds.
7. Gradually add the chicken broth, stirring over medium heat until
thickened.
8. Add the chicken and peas and cook another 5 minutes.
9. Coat a 9-inch pie plate with cooking spray.
10. Lay the bottom pie crust in the pan.
11. Fill with the chicken mixture.
12. Lay the second pie crust on top and cut slits to vent.
13. Bake for 10-12 minutes or until golden brown.
Pumpkin Pie
Servings:8
Ingredients:
1 7oz ready rolled pie crust (such as Pillsbury)
1 15oz can of pumpkin purée
Directions:
2. Place the pie crust on a baking tin and pour in the puree.
3. Bake in the preheated oven for 25-30 minutes.
4. Allow the pie to stand for at least 10 minutes before serving.
5. The pie should be sweet enough, but if desired you can
experiment adding a little sweetener to the puree
Nutrition:
Sugar Free Lemon Cream Pie
Servings:x
Cooking Time:x
Ingredients:
2 packages (4-serving-size) sugar-free lemon gelatin
2 cups boiling water
1 cup ice cubes
2 cups frozen sugar free whipped topping, thawed
Directions:
1. In a large bowl, dissolve gelatin in boiling water.
2. Add ice cubes and stir until melted.
3. Add sugar free whipped topping.
4. Fold together gently.
5. Pour into a 9-inch deep-dish pie plate.
6. The whipped topping will naturally separate from the gelatin once
poured into the pie plate, creating a top layer.
7. Cover, and chill at least 3 hours, or until set.
Apple Cake
Servings:10
Ingredients:
1 tbsp vegetable oil
2 large Granny Smith apples, peeled and halved; cut 8 thin slices
(set aside) and chop the remainder
2 tsp ground cinnamon
1 ¼ cup all-purpose flour
¾ tsp baking powder
½ tsp baking soda
½ cup sweetener
½ cup light buttery spread
2 eggs
¾ cup plain nonfat yogurt or low-fat buttermilk
1 tbsp confectioner's sweetener
Directions:
2. Line an 8-inch cake pan with parchment paper.
3. Heat the oil and fry the chopped apples for a few minutes.
4. Toss the apples in cinnamon and continue to fry for a further 2
minutes. Set aside.
5. Cream the buttery spread with the sweetener until fluffy.
6. Add the eggs and mix well.
7. Fold in the yogurt, flour, baking powder, and soda.
8. Stir in the cooked apples.
9. Spoon the batter into the tin and arrange the apple slices on top.
10. Bake for 35 to 40 minutes. Test the cake with a skewer to
ensure it’s cooked through.
11. Cool the cake on a wire rack and dredge with confectioner’s
sweetener.
Nutrition:
Low Carb Pie Crust
Servings:x
Cooking Time:x
Ingredients:
1/2 cup butter
2 whole Eggs
1/4 tsp. Sea Salt
3/4 cup Coconut Flour
Stevia or sugar substitute (to taste)
Directions:
1. Preheat oven to 400 degrees.
2. In medium bowl, beat butter, eggs, and salt together with a fork.
3. Add coconut flour.
4. Mix well, until there are no clumps.
5. Gather dough into a ball, then pat it into a 9-inch greased pie
pan.
6. Prick dough with a fork several times.
7. Bake for 9 minutes, then let cool.
8. If baking a top crust, roll the dough out instead of patting into the
pie pan.
Low Carb Key Lime Cheesecake
Servings:x
Cooking Time:x
Ingredients:
1 tbsp. wheat germ
2 cups plus 1 tbsp. sugar substitute
16 oz. real cream cheese, room temperature
1 cup sour cream
1 cup whole milk ricotta cheese
3/4 cup Key lime juice
2 tbsps. no sugar added vanilla extract
1/4 cup hot water
2 limes, zested, divided
3 envelopes unflavored gelatin
3/4 cup boiling water
Directions:
1. Sprinkle the wheat germ and 1 tbsp. sugar substitute over the
bottom of a pie pan to create a crust.
2. In the bowl of an electric mixer, beat the softened cream cheese,
sour cream, ricotta cheese, lime juice, 2 cups sugar substitute,
vanilla extract, 1/4 cup hot water, and zest of 1 lime on medium
speed until well combined.
3. Using a fork to mix, thoroughly dissolve the 3 envelopes of gelatin
in 3/4 cup boiling water.
4. Do not let cool and move onto the next step immediately.
5. (You must the water be boiling hot and that you mix the gelatin
powder in quickly so it is completely dissolved.)
6. With the mixer on high, work quickly so the gelatin does not set.
7. Blend the hot dissolved gelatin thoroughly into cheesecake
mixture.
8. Immediately pour mixture into the prepared pie pan and sprinkle
with the zest of the other lime.
9. Chill in the refrigerator for about 3 to 4 hours or until firm.
11. Put any leftover in the freezer for 5-10 minutes to firm to
whipped cream consistency.
12. Use the leftover mixture to decorate the top by putting it in a
plastic bag and snipping the end then squeezing it out along the
edge.
Sugar-Free Cream Cheese Swirl Brownies
Servings:12 Brownies
Ingredients:
3 large eggs
6 tbsp reduced-fat butter, softened
1 cup sweetener
3 teaspoons vanilla extract
½ cup all-purpose flour
¼ cup baking cocoa
1 cup reduced-fat cream cheese
Directions:
1. Preheat oven to 350°F.
2. Spray a 9-inch square pan with cooking spray.
3. Separate two of the eggs, placing the egg whites into separate
bowls.
4. Beat the butter with the sweetener.
5. Beat in one whole egg, one egg white, and the vanilla.
6. Add the cocoa and flour and pour into the baking pan.
7. Beat the cream cheese with remaining egg white.
8. Drop and swirl the cream cheese batter into the pan.
9. Bake for 25-30 minutes or until the brownie is coming away from
the sides of the pan.
10. Cool on a wire rack. Slice into 12 pieces.
Nutrition:
Info Calories 117, Total Carbs 9g, Net Carbs 4g, Fat 8g, Protein
7g, Sodium 145mg
Low Sugar Sweet Potato Pie
Servings:x
Cooking Time:x
Ingredients:
1 pound sweet potatoes
¹⁄ cup margarine, softened
1 cup granular sugar substitute
¹⁄ cup low-fat milk
2 eggs
¹⁄ tsp. ground nutmeg
¹⁄ tsp. ground cinnamon
1 tsp. vanilla extract
¹⁄ tsp. lemon extract
1 (9 inch) unbaked sugar free pie shell
Directions:
1. Boil sweet potatoes whole in skin for 40 to 50 minutes, or until
done.
2. Run cold water over the sweet potato, and remove the skin.
3. Break apart sweet potato in a bowl.
4. Add margarine, and mix well with mixer.
5. Stir in sugar substitute, milk, eggs, nutmeg, cinnamon and vanilla.
6. Beat on medium speed until mixture is smooth.
7. Pour filling into an unbaked pie crust.
8. Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or
until knife inserted in center comes out clean.
9. Pie will puff up like a soufflé, and then will sink down as it cools.
Pumpkin Spice Cake
Servings:x
Cooking Time:x
Ingredients:
Cake Ingredients:
1 1/2 cups pumpkin puree
2 cups almond flour
1/3 cup coconut flour
1/3 cup unflavored whey protein powder
1 tbsp. baking powder
2 tsp cinnamon
1 tsp. ginger
1/2 tsp. cloves
1/4 cup butter
1/2 cup Swerve sweetener or other erythritol
3 large eggs
1/2 tsp. stevia extract
1/4 cup almond milk
Glaze Ingredients:
1/2 cup butter
2 cups powdered Swerve Sweetener or other powdered
erythritol, sifted
1/4 cup cream, room temperature
Directions:
1. For the cake, lay down two layers of paper towel on a plate and
spread out pumpkin puree. Top with another two layers of paper
towel to sop up as much moisture as possible. Let dry for 20
minutes.
3. Grease two 8-inch round cake pans.
4. Line bottoms of pans with parchment and grease the parchment.
5. In a medium bowl, whisk together the almond flour, coconut flour,
whey protein, baking powder and spices.
6. In a large bowl, beat butter, erythritol and pumpkin puree together
until smooth.
7. Beat in eggs, vanilla extract, and stevia extract.
8. Beat in almond flour mixture in two additions, alternating with
almond milk.
9. Divide batter evenly between prepared pans and smooth the top.
Bake 40 minutes or until edges are browned and a tester inserted
in the center comes out clean.
10. Let cool in pan 20 minutes, then flip out onto wire racks to cool
completely.
11. For the glaze, melt butter in a saucepan over medium heat until
it browns and becomes fragrant. In a medium bowl, place
powdered erythritol and slowly pour in browned butter, beating to
combine.
12. Add cream and beat until smooth and a spreadable consistency
has been achieved.
13. To assemble, place on layer of cake on a serving plate and
spread with about half of the frosting.
14. Add the second layer of cake and spread the top with half of the
frosting.
Sugar Free Key Lime Pie
Servings:x
Cooking Time:x
Ingredients:
1 (4-serving) package sugar-free lime gelatin
½ cup boiling water
1 (8-oz.) package fat-free cream cheese, softened
1 tbsp. fresh lime juice
1 tsp. grated lime peel
2 cups frozen light whipped topping, thawed
Directions:
1. Coat a 9-inch pie plate with cooking spray.
2. In a small bowl, dissolve gelatin in boiling water, stirring until
dissolved.
3. In a large bowl, beat cream cheese until smooth.
4. Slowly add liquid gelatin until well combined.
5. Stir in lime juice and lime peel.
6. Fold in whipped topping until well blended.
7. Pour into pie plate, cover, and chill 3 hours or until set.
Almond Cake
Servings:x
Cooking Time:x
Ingredients:
3/4 cup butter, softened
1 cup granular Splenda or equivalent liquid Splenda
4 eggs
1/2 cup heavy cream
1 tsp. vanilla
1 1/2 cups almond flour
1/2 cup coconut flour, sifted
1/4 tsp. salt *
2 tsps. baking powder
1 cup water, optional
Directions:
1. Put all of the ingredients in a medium to large mixing bowl. Beat
with an electric mixer until well blended and creamy. If the batter
is too stiff, you can beat in up to 1 cup of water to thin it a little.
2. Spread in a greased 9x13" pan.
3. Bake at 350 degrees for 30-35 minutes until golden and firm to
the touch.
4. Cool completely before serving.
5. Store in the refrigerator.
Easy Peanut Butter Squares
Servings:x
Cooking Time:x
Ingredients:
1 box butterscotch pudding jello (sugar and fat free mix)
6 1 oz squares baker's white chocolate
1/2 cup peanut butter (smooth, with salt)
3 cups Stevia (Powdered measures like sugar)
1/4 cup mixed nuts, dry roasted, chopped
1/3 cup water
Directions:
1. Line an 8" square pan with foil, leaving ends sticking out to use
as handles later.
2. In a microwave bowl combine 6 oz white Bakers chocolate, 1/2
cup peanut butter and 1/3 cup water. Cook on high 1 1/2 minutes
and stir, repeat until smooth.
3. Add dry pudding mix, whisk 2 minutes. Gradually stir in Stevia.
Spread in the bottom of 8" square pan. Top with chopped nuts,
pressing down to secure.
4. Refrigerate 2 hours, lift from foil edges and flip onto cutting board.
Nutrition:
Info 93 calories; 6 g fat; 7 g carbohydrates; 2 g protein; per 1/24
of recipe
Apple Cinnamon Cake
Servings:x
Cooking Time:x
Ingredients:
²⁄ cup flour
¹⁄ cup whole wheat flour
1 teaspoon cinnamon
¹⁄ teaspoon salt
1 ¹⁄ cups peeled cored and finely chopped apples
¹⁄ cup fat-free liquid egg product
1/2 cup Splenda + 1/4 cup brown sugar
¹⁄ cup chopped walnuts or ¹⁄ cup pecans
¹⁄ cup applesauce
1 tablespoon flour
1 tablespoon whole wheat flour
¹⁄ teaspoon cinnamon
1 tablespoon butter
¹⁄ cup walnuts or ¹⁄ cup pecans
Directions:
1. Lightly coat a 9-inch baking pan with cooking spray; set aside.
2. In a medium bowl combine the 2/3 cup flour, 1/2 cup whole flour,
soda, 1 teaspoon cinnamon, and salt, set aside.
3. In a large mixing bowl toss together the chopped apple and egg
product; stir in the 3/4 cup sugar, the 1/4 cup nuts and
applesauce. Add flour mixture and stir until just combined.
4. Pour batter into prepared pan.
5. To Make Topping:
6. Stir together the brown sugar the remaining flour, whole wheat
flour and cinnamon; Cut in butter until crumbly, stir in remaining
nuts, sprinkle topping over batter in pan.
7. Bake in 350F oven 30 to 35 minutes or until a toothpick comes
out clean; cool in pan for 10 minutes, serve warm.
Nutrition:
Info 217 Calories; 7g fat; 37g Carbohydrates; 3g Protein; per 1/10
of recipe
Cinnamon Swirl Protein Cake
Servings:1
Ingredients:
¼ cup uncooked oats
1 egg white
1 scoop vanilla protein powder
1/3 cup water
2 tsp sweetener
2 tsp cinnamon
Directions:
2. Use a mini blender to blitz the oats, egg white, and water.
3. Now pour the mixture into a small bowl and whisk in 1 teaspoon
of sweetener and the protein powder.
4. Pour half of the batter into a small tin measuring 11 cm or 4 ½
inches across.
5. Sprinkle with 1 teaspoon of sweetener and half of the cinnamon.
6. Cover with the remaining batter and sprinkle with the remaining
cinnamon.
7. Bake for 25 minutes. Leave to rest for a few minutes before
serving.
Nutrition:
Boston Cream Napoleon
Servings:x
Cooking Time:x
Ingredients:
3 eggs
3 oz. cream cheese
2 packets Splenda
1/8 tsp cream of tartar
pinch of salt
1 small Sugar free instant French Vanilla Pudding (Great Value)
1 & 1/2 cups of 1% Milk
1/3 Cup Heavy Whipping Cream
2 Tbsps. Sugar Free Chocolate Syrup (Great Value)
Directions:
2. With a mixer on high speed, mix whites with cream of tartar until
stiff peaks form.
3. In a separate bowl, mix yolks with the Splenda, cream cheese,
and added salt.
4. Combine yolk mixture by barely folding it in with the whites.
5. Bake in a medium-sized jelly roll pan on a silpat sprayed with
cooking spray for 27 minutes.
6. Let cool.
7. Cut into 4 equal strips.
8. Mix pudding with milk, and layer like a lasagna.
9. Mix whipping cream with 1 tbsp. of chocolate syrup and whip until
frosting-like in thickness.
10. Drizzle the top with the rest of the syrup.
11. Chill for 4 hours.
Low Sugar Chocolate Layer Cake
Servings:x
Cooking Time:x
Directions:
2. Grease three 9-inch circular cake pans.
3. Line with parchment circles and grease the parchment.
4. In a medium bowl, whisk together the almond flour, cocoa
powder, coconut flour, whey protein powder, baking powder,
coffee and salt.
5. In a large bowl, beat butter with Swerve until light and fluffy.
6. Beat in eggs and vanilla extract, then beat in half of the almond
flour mixture.
7. Beat in nut milk and then the remaining almond flour mixture until
well combined. Divide the batter evenly among the cake pans
and smooth the tops with a knife or offset spatula.
8. Bake about 20 minutes, until the center is firm to the touch.
9. Remove and let cool in pans 15 minutes, then flip out onto a wire
rack to cool completely.
10. To make the frosting, place chopped chocolate in a large bowl
(in the bowl of a stand mixer, if you will be using one).
11. In a medium saucepan over medium heat, combine whipping
cream and confectioner’s Swerve.
12. Whisk until Swerve is dissolved.
13. Bring to just a simmer.
14. Pour over chopped chocolate and let sit about 10 minutes, until
chocolate is melted. Whisk to combine.
15. Let cool to room temperature, about two hours.
16. Using whisk attachment of stand mixer or beater of hand-held
mixer: beat on medium-high for 3 to 5 minutes, until lighter in
color and fluffy.
17. Assemble cake by placing one layer of cake on a serving platter
or cake stand and spread with about 1/3 of the whipped frosting.
18. Top with another cake layer and another 1/3 of frosting,
19. Top the final layer and remaining frosting.
20. Use a spatula to swirl frosting on the top.
21. Let set for at least 30 minutes before serving.
COOKIE AND BROWNIE RECIPES
Pine Nut Cookies
Servings: 20 Servings
Ingredients:
1 Large egg
1 Teaspoon of almond extract
1 Pinch of salt
1 Cup of stevia
2 Cups of superfine blanched almond flour
1/3 Cup of pine nuts
Directions:
1. Preheat your oven to a temperature of about 325 degrees
Fahrenheit.
2. Mix the eggs with the almond extract, the salt and the sweetener
in a bowl of a medium.
3. Beat your ingredients with a mixer for about 2 minutes or until the
mixture becomes glossy.
4. Add in the almond flour and beat your ingredients until it becomes
fluffy.
5. If the dough gets too dry, add about tablespoon of water in a way
that it holds up very well together.
6. Place the nuts over a small platter.
7. Take a pinch of the dough and roll it into one piece of about 1
inch in its diameter.
8. Press the top of the ball dough into the nut with the side up.
9. Place the cookie over a parchment paper lined cookie sheet lined
with a parchment paper.
10. Repeat the same process with the remaining dough; you can
get about 20 cookies.
11. Bake your cookies in the oven for about 12 minutes.
12. Remove the cookies from the oven and let cool for about 6
minutes.
13. Serve and enjoy your cookies.
Nutrition:
Info Calories: 83| Fat: 7.5 g | Carbohydrates: 2.4g | Fiber: 1g
|Protein: 4 g
Walnut-Fruit Cake
Ingredients:
1/2 Cup of almond butter (softened)
¼ Cup of so Nourished granulated erythritol
1 Tablespoon of ground cinnamon
½ Teaspoon of ground nutmeg
¼ Teaspoon of ground cloves
4 Large pastured eggs
1 Teaspoon of vanilla extract
½ Teaspoon of almond extract
2 Cups of almond flour
½ Cup of chopped walnuts
¼ Cup of dried of unsweetened cranberries
¼ Cup of seedless raisins
Directions:
1. Preheat your oven to a temperature of about 350 F and grease
an 8-inch baking tin of round shape with coconut oil.
2. Beat the granulated erythritol on a high speed until it becomes
fluffy.
3. Add the cinnamon, the nutmeg, and the cloves; then blend your
ingredients until they become smooth.
4. Crack in the eggs and beat very well by adding one at a time,
plus the almond extract and the vanilla.
5. Whisk in the almond flour until it forms a smooth batter then fold
in the nuts and the fruit.
6. Spread your mixture into your prepared baking pan and bake it
for about 20 minutes.
7. Remove the cake from the oven and let cool for about 5 minutes.
8. Dust the cake with the powdered erythritol.
9. Serve and enjoy your cake!
Nutrition:
Info Calories: 250| Fat: 11g | Carbohydrates: 12g | Fiber: 2g
|Protein: 7g
Cheesy Taco Bites
Cooking Time: 10minutes
Ingredients:
2 Cups of Packaged Shredded Cheddar Cheese
2 Tablespoon of Chilli Powder
2 Tablespoons of Cumin
1 Teaspoon of Salt
8 Teaspoons of coconut cream for garnishing
Use Pico de Gallo for garnishing as well
Directions:
1. Preheat your oven to a temperature of about 350 F.
2. Over a baking sheet lined with a parchment paper, place 1
tablespoon piles of cheese and make sure to a space of 2 inches
between each.
3. Place the baking sheet in your oven and bake for about 5
minutes.
4. Remove from the oven and let the cheese cool down for about 1
minute; then carefully lift up and press each into the cups of a
mini muffin tin.
5. Make sure to press the edges of the cheese to form the shape of
muffins mini.
6. Let the cheese cool completely; then remove it.
7. While you continue to bake the cheese and create your cups.
8. Fill the cheese cups with the coconut cream, then top with the
Pico de Gallo.
9. Serve and enjoy your delicious snack!
Nutrition:
Info Calories: 73| Fat: 5g | Carbohydrates: 3g | Fiber: 1g |Protein:
4g
Chocolate Walnut Brownies
Servings:x
Cooking Time:x
Ingredients:
1/2 cup margarine
1/4 cup unsweetened cocoa powder
2 eggs
1 cup granular sucrolose sweetener
1/4 teaspoon baking powder
1/2 teaspoon vanilla
3/4 cup all-purpose flour
1/8 teaspoon salt
1/4 cup 2% milk
1/2 cup chopped walnuts
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and
flour an 8x8 inch pan.
2. In a small saucepan over medium heat, melt margarine and
cocoa together, stirring occasionally until smooth. Remove from
heat and set aside to cool. In a large bowl, beat eggs until frothy.
Stir in the sucrolose sweetener. Combine the flour, baking powder
and salt; stir into the egg mixture then mix in the vanilla, cocoa
and margarine.
3. Finally stir in the 1/4 cup of milk and the walnuts. Pour into the
prepared pan.
4. Bake for 25 to 30 minutes in the preheated oven, until a toothpick
inserted into the center, comes out clean.
Nutrition:
Info 129 calories; 4g fat; 24g carbohydrates; 2g protein; per 1/12
of recipe
Gingersnap Cookies
Servings:x
Cooking Time:x
Ingredients:
1 ¹⁄ cups whole spelt flour or 1 ¹⁄ cups whole wheat flour
³⁄ teaspoon baking soda
¹⁄ teaspoon ginger powder
¹⁄ cup molasses
¹⁄ cup brown sugar, keep a couple teaspoons aside for the top
3 tablespoons frozen orange juice concentrate, thawed
Directions:
1. Preheat oven to 300F.
2. Mix ingredients all together in a bowl, roll into balls, press with a
fork dipped into sugar. Place balls on baking sheet.
3. Bake at 300F about 12 minutes.
Nutrition:
Info 30 calories; 0g fat; 7g carbohydrates; 0g protein; per cookie
Cream Cheese Cookies
Servings:x
Cooking Time:x
Ingredients:
1 cup butter, softened
1 8 oz. pkg. cream cheese, softened
2 cups flour
1 cup Sugar substitute
1/4 tsp. salt
Dried fruit (apricots, dates, peaches, prunes, etc.)
Directions:
2. In a medium bowl, mix butter, cream cheese, flour and sugar
substitute.
3. Refrigerate.
4. Roll out on a lightly floured work surface and cut into small
circles.
5. Place one apricot half on top of circle of dough on top.
6. Seal around edges.
7. Bake for 10 minutes or until golden brown.
8. Cool on a wire cookie rack.
9. Serve and enjoy!
Low Carb Almond Cookies
Servings:x
Cooking Time:x
Ingredients:
cups almond flour
1/2 cup sugar substitute for baking
1/2 cup softened unsalted butter
1/2 tsp. salt
1 tsp. almond extract
1 egg
Directions:
2. Blend softened butter for one minute with an electric mixer.
3. Add remaining ingredients and mix together.
4. Form dough into walnut sized balls and place onto ungreased
cookie sheet.
6. Press down lightly with fork, then continue to bake another 18
minutes.
8. Serve and enjoy!
Peanut Butter Muffins
Ingredients:
1 Cup of almond flour
½ Cup of So Nourished erythritol
1 Teaspoon of baking powder
1 Pinch of salt
1/3 Cup of peanut butter
1/3 Cup of almond milk
2 Large eggs
½ Cup of cacao nibs
Directions:
2. In a large mixing bowl; combine the almond flour with the baking
powder, the salt and the erythritol.
3. Add the peanut butter and the almond milk and stir.
4. Add in the eggs, one at a time; then stir until each is fully
whisked.
5. Add in the cacao nibs and spray a muffin tin with cooking spray.
6. Evenly distribute the batter between the muffin tins and bake for
about 20 to 30 minutes.
7. Remove the muffins from the oven and let cool for 5 minutes.
8. Serve and enjoy your delicious muffins!
Nutrition:
Info Calories: 265| Fat: 20.4g | Carbohydrates: 4g | Fiber: 2.7g
|Protein: 7.6g
Keto Sugar Free Candies
Ingredients:
4 Oz of Coconut Oil, melted
4.5 Oz of Shredded, unsweetened Coconut
1 Teaspoon of Stevia
3 Oz of Erythritol powder
1 Large egg white
3 Drops of Red Food Colouring
½ Teaspoon of Strawberry Extract
Directions:
1. In a large bowl, mix all together the erythritol, the shredded
coconut, the stevia and the vanilla with a hand blender on a low
heat.
2. Melt the coconut oil in a small saucepan over a low heat.
3. Add the oil to the shredded coconut mixture and combine very
well.
4. Add in the egg white and mix; then combine half of the mixture
into a square dish of about 8 squares and set it aside.
5. Add the strawberry essence and the food colouring and
strawberry essence to the remaining mixture and mix very well.
6. Press the mixture right top of the white mixture into the square
dish and set it aside in the fridge for about 1 hour.
7. When your coconut ice is perfectly set, cut it into 16 pieces.
8. Serve and enjoy!
Nutrition:
|Protein: 3g
Keto Donuts
Ingredients:
For the donut ingredients:
½ Cup of sifted almond flour
3 to 4 tablespoons of coconut milk
2 Large eggs
2 to 3 tablespoons granulated of stevia
1 Teaspoon of Keto-friendly baking powder
1 Heap teaspoon of apple cider vinegar
1 Pinch of salt
1 and ½ Tablespoon of sifted cacao powder
3 Teaspoons of Ceylon cinnamon
1 Teaspoon of powdered vanilla bean
1 Tablespoon of grass-fed ghee
2 Tablespoons of Coconut oil for greasing
For the Icing Ingredients:
4 Tablespoons of melted coconut butter with 1 to 2 teaspoons of
coconut oil
Optional garnishing ingredients: edible rose petals, or shredded
cacao
Directions:
1. Preheat the oven to a temperature of about 350 degrees.
2. Grease a donut tray with the coconut oil.
3. Stir all together the sifted almond flour with the coconut milk,
eggs, the granulated of stevia, the Keto-friendly baking powder,
the apple cider vinegar, the salt, the sifted cocoa powder, the
Ceylon cinnamon, the powdered vanilla bean and the grass-fed
ghee.
4. Mix your donut ingredients until they are evenly combined.
5. Divide the obtained batter into the donut moulds making sure to
fill each to ¾ full.
6. Bake for about 8 minutes; then remove the tray from the oven
and carefully transfer it to a wire rack.
7. Serve and enjoy your donut or top it with the icing and the garnish
of your choice.
8. Serve and enjoy your delicious treat!
Nutrition:
Info Calories: 122| Fat: 6.8g | Carbohydrates: 13.5g | Fiber: 2.3g
|Protein: 3g
Flax Seed Crackers
Ingredients:
2 and 1/2 cups of almond flour
½ Cup of coconut flour
1 Teaspoon of ground flaxseed meal
½ Teaspoon of dried rosemary, chopped
½ Teaspoon of onion powder
¼ Teaspoon of kosher salt
3 large organic eggs
1 Tablespoon of extra-virgin olive oil
Directions:
2. Line a baking sheet with a parchment paper.
3. In a large bowl; combine the flours with the rosemary, the flax
meal, the salt and the onion powder and mix.
4. Crack in the eggs and add the oil; then mix very well and
combine your ingredients very well.
5. Keep mixing until you get the shape of a large ball for about 1
minute.
6. Cut the dough into the 2 pieces of parchment paper and roll it to
a thickness of about ¼" .
7. Cut the dough into squares and transfer it to the prepared baking
sheet.
8. Bake your dough for about 13 to 15 minutes; then let cool for
about 15 minutes.
9. Serve and enjoy your crackers or store in a container.
Nutrition:
Info Calories: 150.2| Fat: 13g | Carbohydrates: 5.4g | Fiber: 2.6g
|Protein: 7g
Banana Peanut Butter Cookies
Servings:x
Cooking Time:x
Ingredients:
1 ¹⁄ cups all-purpose flour
2 teaspoons baking powder
¹⁄ teaspoon baking soda
¹⁄ teaspoon cream of tartar
¹⁄ teaspoon salt
¹⁄ cup all natural peanut butter
¹⁄ cup unsalted butter
1 large egg
1 ripe medium banana, mashed
¹⁄ cup Splenda Brown Sugar Substitute
¹⁄ cup Splenda
2 teaspoons vanilla
Directions:
2. Sift together the first five dry ingredients.
3. In a large mixer bowl, cream together the peanut butter and
unsalted butter until fluffy. At low speed, mix in the egg, pureed
banana, Splenda, and vanilla.
4. With the mixer at low speed, slowly add the sifted dry ingredients
until fully mixed.
5. Shape dough into one-inch balls. Place on ungreased cookie
sheet 1” (2.5cm) apart. Flatten cookies with the palm of your
hand.
6. Bake for 12 – 14 minutes or until bottoms are golden brown.
7. Remove cookies from cookie sheets to wire rack, and cool
completely.
Nutrition:
Sugar Free Oatmeal Cookies
Servings:x
Cooking Time:x
Ingredients:
3 tbsp. diet butter
2/3 c. non-fat dry milk
4 tbsp. raisins
1/2 tsp. baking soda
1 tsp. cinnamon
2 tbsp. vanilla
1 lg. mashed banana
1 tsp. baking powder
1/2 tsp. cream of tartar
1 1/2 tsp. brown sugar substitute
2 tbsp. lemon juice
1 1/2 c. quick rolled oats
Directions:
2. Mix all above ingredients.
3. Drop spoonfuls on to lightly greased cookie sheet.
4. Bake at for 10 to 12 minutes.
5. Cool on wire cookie racks.
6. Serve and enjoy!
Lemon Ginger Biscotti
Servings: 25
Ingredients:
½ cup sweetener
¼ cup crystallized ginger, very finely diced
2 tsp grated fresh lemon zest
1½ tsp baking powder
½ tsp ground cinnamon
6 oz whole blanched almonds
3 large eggs, beaten
2 tsp vanilla extract
Directions:
2. Line a baking sheet with parchment paper.
3. Mix the almonds, flour, sweetener, crystallized ginger, lemon zest,
baking powder, and cinnamon in a large bowl.
4. Mix the eggs with the vanilla, then add to the dry ingredients to
form a dough.
5. Place the dough onto a floured board and divide the mixture into
two.
6. Form 2 logs around 14 inches long and about 3 inches wide and
place on the baking sheet.
7. Flatten the logs a little and then bake for 25 to 30 minutes.
8. Cool the logs on a wire rack. Once cool slice each log on the
diagonal to make 50 biscotti in total.
9. Transfer the slices back to the oven for a final 15 minutes.
10. Cool again on a wire rack. Store in an airtight container.
Nutrition:
Ketogenic Lava Cake
Ingredients:
2 Oz of dark chocolate; you should at least use chocolate of 85%
cocoa solids
1 Tablespoon of super-fine almond flour
2 Oz of unsalted almond butter
2 Large eggs
Directions:
1. Heat your oven to a temperature of about 350 Fahrenheit.
2. Grease 2 heat proof ramekins with almond butter.
3. Now, melt the chocolate and the almond butter and stir very well.
4. Beat the eggs very well with a mixer.
5. Add the eggs to the chocolate and the butter mixture and mix
very well with almond flour and the swerve; then stir.
6. Pour the dough into 2 ramekins.
7. Bake for about 9 to 10 minutes.
8. Turn the cakes over plates and serve with pomegranate seeds!
Nutrition:
Info Calories: 459| Fat: 39g | Carbohydrates: 3.5g | Fiber: 0.8g
|Protein: 11.7g
Pumpkin Cinnamon Cookies
Servings:x
Cooking Time:x
Ingredients:
3/4 cup Splenda Granular
1 cup rolled oats
1 cup whole wheat flour
1/2 cup soy flour
1 3/4 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 cup pumpkin puree
1 tablespoon canola oil
2 teaspoons water
2 egg whites
1 teaspoon molasses
1 tablespoon flax seeds (optional)
Directions:
1. Preheat oven to 350 F.
2. In a large bowl, whisk together Splenda, oats, wheat flour, soy
flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
Stir in pumpkin, canola oil, water, egg whites, and molasses. Stir
in flax seeds, if desired. Roll into 14 large balls, and flatten on a
baking sheet.
3. Bake for 5 minutes in preheated oven. Careful not to over bake or
the cookies will be too dry.
Nutrition:
Chocolate Cookies
Servings:x
Cooking Time:x
Ingredients:
1/4 cup canned evaporated milk
1/4 cup butter
1 tbsp. Sweet 10 liquid sweetener
1/2 tsp. vanilla
2 tbsp. unsweetened cocoa powder
1/2 cup bottled wheat germ
1/2 cup finely chopped walnuts or pecans
Directions:
1. In small saucepan, combine milk and butter, heating slowly until
butter melts.
2. Stir in sweetener and vanilla.
3. Mix well.
4. Stir in cocoa powder until dissolved.
5. Remove from heat.
6. Add wheat germ and nuts.
7. Mix well.
8. Drop by the teaspoonful onto a tray lined with waxed-paper.
Cake With Whipped Cream Icing
Ingredients:
¾ Cup Coconut flour
¾ Cup of Swerve Sweetener
½ Cup of Cocoa powder
2 Teaspoons of Baking powder
6 Large Eggs
2/3 Cup of Heavy Whipping Cream
½ Cup of Melted almond Butter
For the whipped Cream Icing:
1 Cup of Heavy Whipping Cream
¼ Cup of Swerve Sweetener
1 Teaspoon of Vanilla extract
1/3 Cup of Sifted Cocoa Powder
Directions:
1. Pre-heat your oven to a temperature of about 350 F.
2. Grease an 8x8 cake tray with cooking spray.
3. Add the coconut flour, the Swerve sweetener; the cocoa powder,
the baking powder, the eggs, the melted butter; and combine very
well with an electric or a hand mixer.
4. Pour your batter into the cake tray and bake for about 25
minutes.
5. Remove the cake tray from the oven and let cool for about 5
minutes.
6. For the Icing
7. Whip the cream until it becomes fluffy; then add in the Swerve,
the vanilla and the cocoa powder.
8. Add the Swerve, the vanilla and the cocoa powder; then continue
mixing until your ingredients are very well combined.
9. Frost your baked cake with the icing; then slice it; serve and
enjoy your delicious cake!
Nutrition:
|Protein: 8g
Almond Oreo Cookies
Ingredients:
2 and ¼ cups of hazelnut or almond flour
3 Tablespoons of coconut flour
4 Tablespoons of cocoa powder
1 Teaspoons of baking powder
½ Teaspoon of xanthan gum
¼ Teaspoon of salt
½ Cup of softened butter
½ Cup of stevia
1 Large egg
For the Cream Filling:
4 Oz of softened cream cheese
2 Tablespoons of almond butter
½ Teaspoons of pure vanilla extract
½ Cup of powdered of Swerve, you can just grind it in a spice
grinder
Directions:
1. Preheat your oven to a temperature of about 350 degrees
Fahrenheit.
2. Combine the hazelnut or the almond flour with the cocoa powder,
the baking powder, the xanthan gum, the salt, the stevia, the egg
and the vanilla extract in a large bowl and mix very well.
3. Add the almond butter and mix again.
4. In a separate medium bowl, cream all together the Swerve and
the butter until it become light and extremely fluffy for 2 to 3
minutes.
5. Add the egg and the vanilla and mix until your ingredients are
fully combined.
6. Add your already mixed dry ingredients and mix it until it is very
well combined.
7. Roll out the obtained dough between two rectangular waxed
paper sheets; make sure the thickness is about 1/8.
8. Place the dough over a cookie sheet lined with a parchment
paper.
9. Roll the cookie dough again until the end.
10. Bake the cookies for about 12 minutes; then let cool completely
before starting to fill.
11. To make the filling:
12. Cream the cream cheese with the butter; then cream all
together and add the vanilla extract.
13. Gradually add in the powdered swerve.
14. Fill the Oreo cookies with the cream.
15. Serve and enjoy your delicious cookies!
Nutrition:
Info Calories: 136| Fat: 12.3 g | Carbohydrates: 2.8g | Fiber: 1.8g
|Protein: 4.6 g
Banana Cookies
Servings:x
Cooking Time:x
Ingredients:
2 ¹⁄ cups flour
1 teaspoon salt
³⁄ cup unsweetened applesauce
2 egg whites
¹⁄ cup Splenda sugar substitute
¹⁄ cup sugar
¹⁄ cup Splenda brown sugar blend
1 medium banana, mashed
1 teaspoon vanilla
1 ¹⁄ cups semi sweet chocolate chips
4 marshmallows, shredded
Directions:
2. Stir flour, salt and baking soda in a bowl, set aside. Beat
applesauce, egg whites, and sugars with a mixer. Mix in bananas
and vanilla.
3. Slowly add flour mixture to mixer. Add chocolate chips. Drop by
spoonfuls onto cookie sheet.
Nutrition:
Almond Cookies
Servings:x
Cooking Time:x
Ingredients:
1 ¹⁄ cups almond flour
¹⁄ cup flax seed meal
¹⁄ cup artificial sweetener
2 ounces walnuts, chopped
1 teaspoon baking powder
4 egg whites
1 ounce butter, softened
Directions:
1. Preheat oven to 350°F. Combine and mix all dry ingredients.
2. Add softened butter and rub into dry ingredients until even and
produces a slightly grainy texture. Add egg whites and mix well.
3. Using a leveled tablespoon, add dough onto parchment paper.
Press each cookie down with a fork.
4. Bake 18-20 minutes. Remove and cool on a wire rack.
Nutrition:
Raspberry Heart Cookies
Servings:x
Cooking Time:x
Ingredients:
3/4 cup unsalted butter, room temperature
1/4 cup light butter, room temperature
1 cup granulated sugar substitute
1 tbsp. vanilla
1/4 cup egg substitute
1/4 cup water
3/4 tsp. white vinegar
1 1/2 cups all-purpose flour
1 1/2 cups cake flour
1/4 tsp. salt
1/3 cup low sugar or no sugar raspberry jam
3 oz. sugar free chocolate, melted
Directions:
1. Blend together butters, sugar substitute and vanilla in a medium
mixing bowl.
2. Blend until butter is softened.
3. Add egg substitute, water and vinegar. Mix briefly. Add flours, salt
and baking powder.
4. Mix with electric mixer on low speed until dough is formed, do not
overmix.
5. Remove dough from bowl and place on a floured work surface.
6. Divide dough in half. Pat each half into a circle.
7. Cover with plastic wrap and refrigerate at least 1 hour.
9. Lightly oil a baking pan or cookie sheet. Set aside.
10. Remove dough from refrigerator and roll out on a floured work
surface to approximately 1/8-inch thickness.
11. Cut with two-inch heart shaped cookie cutter.
12. Cut small heart shapes out of the center of half of the cookies
(these will be the tops of the finished cookies).
13. Place cookies on prepared cookie sheet.
14. Bake for 8-10 minutes or until lightly browned on the bottom.
16. Spread 1 teasponn raspberry jam in the center of the larger
heart cookies.
17. Flip over the smaller cutout hearts and drizzle melted chocolate
on the underside.
18. Carefully place the smaller cutout hearts, chocolate side down,
on top of the larger heart cookies so the raspberry jam shows
through.
19. Push down lightly.
Macadamia Cookies
Ingredients:
1/2 cup coconut oil, melted
2 tablespoons almond butter
1 egg
1 1/2 cup almond flour
2 tablespoons unsweetened cocoa powder
1/2 cup granulated erythritol sweetener
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/4 cup chopped macadamia nuts
1 Pinch of salt
Directions:
1. Start by preheating your oven to a temperature of about 350 F.
2. Combine the almond butter with the coconut oil, the almond flour,
the cocoa powder, the swerve, the vanilla extract, the baking
soda, the chopped macadamia nut and the salt in a large mixing
bowl.
3. Mix your ingredients very well with a fork or a spoon; then set it
aside.
4. Line a cookie sheet with a parchment paper or just grease it very
well.
5. Drop small balls of about 1 ½ inches wide; then gently flatten the
cookies with your hands.
6. Bake your cookies for about 15 minutes; then remove them from
the oven and set them aside to cool for about 10 minutes.
7. Serve and enjoy your cookies!
Nutrition:
Info Calories: 179| Fat: 17 g | Carbohydrates: 4g | Fiber: 2g
|Protein: 5
MUFFINS RECIPES
Carb Counter Coconut Muffins
Servings:x
Cooking Time:x
Ingredients:
6 eggs
4 tbsp. melted butter
4 tbsp. melted coconut oil
1/4 cup almond milk
1.5 tbsp. vanilla extract
1/2 cup sugar substitute, granulated
1/2 tsp. salt
Directions:
1. Preheat the oven to 375 degrees F.
2. Whisk together the eggs, butter, coconut oil, almond milk, vanilla
extract, and sugar substitute.
3. In another bowl, whisk together the coconut flour, baking powder,
and salt.
4. Slowly add the coconut flour to the wet ingredients and stir to
incorporate. The batter will be thick.
5. Pour into prepared standard muffin tin.
6. Bake for 20-25 minutes until cooked through.
Sugar Free Spinach Muffins
Servings:x
Cooking Time:x
Ingredients:
Wet ingredients:
4 eggs
1/4 cup softened butter or margarine
1/3 cup mayonnaise
1 handful of fresh spinach leaves
1/3 cup green onions, chopped
Dry ingredients:
2 cups almond flour
1/2 cup flax seed meal
2 tsp baking powder
1 tsp baking soda
1/2 tsp guar gum
1/2 tsp seasoning salt
1 cup shredded sharp cheddar cheese
1/3 cup parmesano regiano, grated
1/2 cup bacon bits
Directions:
2. Line a muffin tin with paper liners.
3. In a blender, combine the wet ingredients.
4. In another bowl combine the dry ingredients and use a whisk to
combine.
5. Stir together wet and dry ingredients.
6. Make sure everything is well combined.
7. Let the batter sit for a couple of minutes to thicken a bit.
8. Divide the batter equally among your muffin cups.
9. Bake for about 17 - 25 minutes or until golden brown and a
toothpick inserted in the middle comes out clean.
Bacon Egg And Cheese Muffins
Servings:x
Cooking Time:x
Ingredients:
2/3 cup cottage cheese
1/2 cup grated parmesan cheese
2/3 cup almond flour
1/2 tsp. salt
3 tbsps. water
5 eggs, beaten
3 strips bacon
1/2 cup cheddar cheese, shredded
Directions:
1. Cook the bacon until crisp.
2. Drain on a paper towel until cool.
3. Crumble bacon into small pieces in a bowl.
4. Preheat oven to 400 F.
5. Spray a muffin tin with nonstick cooking spray.
6. In mixing bowl, combine cottage cheese, parmesan cheese,
coconut flour, almond meal, baking powder, salt, water, and
beaten egg.
7. Mix in crumbled bacon and cheddar cheese.
8. Fill muffin cups 3/4 full.
9. Sprinkle muffin tops with additional shredded cheddar cheese.
10. Bake 25 -30 minutes, until muffins are firm and lightly browned.
Zucchini Muffins
Servings:12 Muffins
Ingredients:
Nonstick cooking spray
1 15oz can of black beans
¼ cup water
2 cup zucchini, shredded
2 cup baking mix
½ tsp salt
¼ tsp ground nutmeg
1 egg
2 egg whites
½ cup sweetener
3 tbsp canola oil
1 tsp apple cider vinegar
Paper muffin liners
Directions:
2. Line muffin tins with muffin papers and spray with cooking spray.
3. Place black beans and water in a food processor and blitz.
4. Combine baking mix, salt, cinnamon and nutmeg in a large bowl.
5. In a separate bowl, whisk the eggs, sweetener, oil, vanilla, and
vinegar.
6. Add black bean mixture and mix again.
7. Add the wet ingredients to the dry ones and mix well.
8. Stir in the zucchini.
9. Spoon the batter into the paper liners and bake for 20 to 25
minutes.
10. Test for doneness with a skewer and cool on a wire rack.
Nutrition:
Lemon Raspberry Muffins
Servings:12 Muffins
Ingredients:
1 cup sweetener
½ tsp baking powder
½ tsp baking soda
½ tsp salt
3 tbsp fresh lemon juice
2 tsp fresh lemon zest
¾ cup nonfat buttermilk
1/3 cup plain nonfat yogurt
1/3 cup canola oil
2 eggs
1 tsp pure vanilla
1 cup fresh raspberries, gently washed
Paper muffin liners
Directions:
2. Add paper liners to a 12-cup muffin pan.
3. Combine the dry ingredients in a large bowl.
4. Beat the wet ingredients with an electric mixer for 2 minutes.
5. Add the wet ingredients to the dry ones and mix to combine.
6. Fold in the raspberries.
7. Spoon the batter into the cases and bake for 25 to 30 minutes.
8. Test for doneness with a skewer and leave to cool on a wire rack.
Nutrition:
Chocolate Chocolate Chip Muffins
Servings:x
Cooking Time:x
Ingredients:
1 cup ground almonds
1/2 cup sugar-free cocoa powder
4 tbsp. Truvia
1 tbsp. baking powder
1 tbsp. sugar-free vanilla extract
1 small pinch of salt
2 large eggs
1/2 cup (120ml / 4oz) single cream
1 oz. sugar-free chocolate chips
Directions:
1. Line a muffin tin with muffin cups.
3. Mix all dry ingredients together thoroughly.
4. Lightly beat eggs.
5. Add vanilla extract and cream and combine.
6. Add wet ingredients to dry ingredients and mix well until smooth.
7. Fold in chocolate chips.
8. Spoon mixture into muffin cups.
9. Bake for 30-40 minutes.
10. Cool on a wire rack.
Chocolate Chip And Fig Muffins
Servings:x
Cooking Time:x
Ingredients:
1 cup unsalted sunflower seed butter (sunbutter)
2 ripe bananas
2 eggs
1/2 tsp. vanilla
1/8 tsp. salt
1/2 cup diabetic chocolate chips
1/2 cup chopped dried figs (about 7 figs)
Directions:
2. Line a muffin pan with muffin liners.
3. In a food processor or blender, combine the sunbutter, bananas,
eggs, vanilla, baking soda, and salt.
4. Puree until smooth.
5. Fold in the chocolate chips and figs until evenly distributed.
6. Spoon the batter into the muffin liners until they are about 3/4 of
the way full.
7. Bake for 15 to 20 minutes, until golden on top and a toothpick
comes out clean when inserted into the middle.
9. Serve and enjoy!
No Sugar Sweet Potato Muffins
Servings:x
Cooking Time:x
Ingredients:
3/4 cup almond meal
1 tsp. baking soda
1/4 tsp. salt
Spices: 1 tsp. ground cinnamon
1/2 tsp. ground cardamom
1/4 tsp. ground cloves
1/4 tsp. anise powder
2/3 cup coconut cream
3 tbsps. almond butter
4 large eggs, at room temperature
Zest of 1 orange
2 tsps. vanilla extract
1 tablespoon apple cider vinegar
1 cup raw grated sweet potato
1/2 cup sugar substitute
Directions:
2. Line a muffin tin with muffin liners.
3. In a medium bowl, mix almond meal, baking soda, salt, and
spices. Mix well.
4. Add the coconut butter and almond butter and mix well again.
5. Add the eggs, zest, vanilla, vinegar, sweet potato, and sweetener.
6. Mix until smooth.
7. Sweeten to taste.
8. Fill muffin cups about 3/4 full with batter.
9. Bake 22 - 28 minutes, or until a wooden toothpick comes out
clean.
Low Carb Cranberry Muffins
Servings:x
Cooking Time:x
Ingredients:
1 cup whole fresh cranberries
1 ¼ cup flax seed meal
3 tbsp. cinnamon
1 tsp nutmeg
1/2 tsp. salt
1/2 cup Splenda
4 eggs
¼ cup olive oil
1/2 cup sugar free vanilla syrup
1 tbsp. vanilla
Directions:
2. Liberally butter muffin tins, for up to 15 muffins. Muffin liners are
not recommended for this recipe because they stick.
3. Pour boiling water over cranberries and let sit for 5 minutes.
4. mix wet ingredients and dry ingredients separately except for the
cranberries.
5. Combine the wet and dry ingredients.
6. let mixture stand for about 10 minutes to thicken a bit.
7. Fold in cranberries.
8. Fill each muffin cup 3/4 full.
9. Bake for about 17 minutes or until toothpick comes out clean.
10. Let cool.
Low Carb Carrot Muffins
Servings:x
Cooking Time:x
Ingredients:
2 cups ground almond meal
2 tbsps. ground flaxseed
½ tsp. sea salt
2 tsps. ground cinnamon
1 tsp. ground cloves
1 cup chopped pecans
Sugar substitute equivalent to ½ cup sugar
1 cup shredded carrots
2 tbsps. orange zest
¼ cup sour cream? or coconut milk
2 eggs
¼ cup extra-light olive oil
1/2 cup raisins
Directions:
2. Grease muffin tin with oil.
3. Mix almond meal, flaxseed, salt, baking powder, cinnamon,
nutmeg, cloves, pecans, and sweetener in bowl and mix.
4. Mix in carrots, orange zest, sour cream or coconut milk, eggs, oil,
optional raisins and blend ingredients thoroughly.
5. Spoon mixture into muffin pan (fill each about ½ full).
6. Bake for 40 minutes or until toothpick emerges dry.
7. Cool and remove.
8. Serve and enjoy!
Carrot Cake Muffins
Servings:8 Muffins
Ingredients:
1¾ cup almond flour
¼ cup tapioca starch
½ cup sweetener
1 tsp baking soda
1 tsp baking powder
1 tbsp cinnamon
1 tsp nutmeg
¼ tsp cloves
1 tsp salt
Wet Ingredients:
1/3 cup coconut oil
4 tbsp flax meal
½ cup water
1 medium overripe banana, mashed
1½ cup shredded carrots
Paper muffin liners
Directions:
1. Preheat your oven to 350°F.
2. Place the muffin paper liners in a muffin tray and set aside.
3. Combine all the dry ingredients in a large bowl.
4. Make flax egg by mixing the water and flax meal and leave to sit
for 5 minutes.
5. Mix the coconut oil, flax egg, and vanilla extract into the dry
ingredients and mix well.
6. Stir in the banana and carrots.
7. Spoon the batter into the muffin papers and bake for 35 to 40
minutes.
8. Test for doneness and leave to cool on a wire rack.
Nutrition:
Low Carb Apple Cinnamon Muffins
Servings:x
Cooking Time:x
Ingredients:
2 cups almond flour
1 cup walnuts, chopped
2 tbsp. ground flax seeds
1 tbsp. cinnamon
¹⁄ tsp. salt
2 large eggs, beaten
1 cup unsweetened applesauce
¹⁄ cup coconut oil, melted
¹⁄ cup sour cream
Directions:
2. Line muffin tins with baking cups.
3. Combine all dry ingredients.
4. In a separate bowl, combine all wet ingredients.
5. Stir wet ingredients into dry ingredients until well blended.
6. Spoon evenly into baking cups.
7. Bake muffins 30 minutes or until a toothpick comes out clean.
8. Cool for 20 minutes.
9. Serve and enjoy!
Low Carb Pumpkin Muffins
Servings:x
Cooking Time:x
Ingredients:
2 cups pumpkin puree
1 cup almond meal
⅔ cup coconut flour
1 cup sweetener
1 tablespoon pumpkin spice
1½ teaspoons cinnamon
2 teaspoons vanilla
½ teaspoon salt
½ teaspoon baking soda
2 eggs
Directions:
1. Preheat oven to 350.
2. Line muffin pan with liners.
3. In large bowl, beat pumpkin, sweetener and eggs, until fluffy.
4. Beat in the remaining ingredients until fully combined.
5. Scoop batter into prepared muffin pan and bake for 30-35
minutes or until tooth pick (or knife) comes out clean.
6. Cool in pan on a rack five minutes, then transfer muffins from pan
to rack and let cool for additional 10 minutes.
No Sugar Spinach Egg Muffins
Servings:x
Cooking Time:x
Ingredients:
1 egg
1 cup egg white
1 dash black pepper
1 tsp red or cayenne pepper
1/4 cup crumbled feta cheese
3/4 cup baby spinach
1/4 tsp. garlic powder
Directions:
2. Mix together all ingredients except feta cheese and black pepper.
3. Pour into greased muffin tins,
4. fill 2/3 full, and top with feta cheese and pepper.
7. Serve and enjoy!
Sugar Free Blueberry Muffins
Servings:x
Cooking Time:x
Ingredients:
Vegetable oil cooking spray
2 tablespoons wheat (or oat) bran and 1 tablespoon soy flour,
mixed together
1 cup soy flour
2 eggs
1/2 cup heavy cream
1/3 cup club soda
1/2 cup blueberries
Directions:
2. Spray a 6-cup muffin tin with vegetable oil cooking spray.
3. Evenly sprinkle the pan with the wheat bran and soy flour mix,
being careful to coat the sides of the cups also; this will prevent
sticking.
4. In a bowl using a wire whisk, mix all the remaining ingredients,
except the blueberries, until well blended.
5. Fold in the blueberries and fill the 6 muffin cups evenly with the
batter.
6. Place on the center rack of the oven and bake for 20 to 25
minutes, or until the tops turn golden brown and a toothpick stuck
7. from oven and let cool.
8. Serve and enjoy!
Sugar Free Gingerbread Cream Cheese Muffins
Servings:x
Cooking Time:x
Ingredients:
8 oz. cream cheese, softened
2 eggs
3 tbsp. unsweetened almond milk
2 tsp. molasses (optional)
16 drops stevia extract
1 1/2 cup almond flour
1/4 cup vanilla whey protein powder
1/4 cup granulated erythritol
1 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. ground cloves
1/4 tsp. salt
Directions:
2. Line a 12-muffin pan with muffin liners.
3. In a large bowl, beat cream cheese with electric mixer until
smooth. Add eggs, one at a time, and beat until combined,
scraping down sides of bowl and beaters as needed.
4. Add almond milk, molasses and stevia extract and beat until just
incorporated.
5. In a medium bowl, stir together almond flour, whey powder,
erythritol, baking powder, baking soda, spices and salt.
6. Add to wet ingredients and beat until just incorporated, being
careful not to overmix.
7. Spoon batter into prepared muffin cups and bake for 20-25
minutes, or until golden brown.
8. Let cool.
9. Serve and enjoy!
Apple Muffins
Servings: 12 Muffins
Ingredients:
1 2/3 cup all-purpose flour
2½ tsp baking powder
1 tbsp sweetener
½ tsp sea salt
¼ tsp nutmeg
2/3 cup non-fat milk
1 egg, lightly beaten
¼ cup reduced-calorie margarine, melted
1 cup minced apple
Paper muffin liners
Directions:
2. Prepare 12 muffin cups with paper liners.
3. Mix the dry ingredients in a large bowl.
4. Beat the milk, egg, and margarine in a separate bowl with an
electric mixer for 2 minutes.
5. Stir in the dry ingredients until well incorporated.
6. Add the minced apple.
8. Test for doneness and leave to cool on a wire rack.
Nutrition:
Info Calories 98 Total Carbs 17g, Net Carbs 16g, Fat 3g,
Protein3g, Sodium216mg
Sugar Free Flax Muffins
Servings:x
Cooking Time:x
Ingredients:
2 cups flax seed meal
5 eggs, separated
5 tbsp. olive oil
1 tbsp. baking soda
1 tsp. salt
1/2 cup water
3 packets Stevia or Truvia
Directions:
2. If needed, grind flaxseed using food processor or coffee grinder
into meal.
3. In a bowl, mix together baking soda, stevia, and salt.
4. whisk to combine dry ingredients.
5. In a separate bowl, mix egg yolks, olive oil, and water.
6. Add to flax meal tomixture.
7. In another bowl whisk or beat egg whites to soft peaks.
8. Gently fold egg whites into flax mixture, 1/3 at a time to keep the
batter light and fluffy.
9. Spray muffin tin with cooking spray.
10. Fill each cup 2/3 full.
11. Bake for 12-15 minutes; until a toothpick comes out clean.
12. Cool muffins on a wire rack.
13. Serve and enjoyW
Sugar Free English Muffins
Servings:x
Cooking Time:x
Ingredients:
1 egg
1 tbsp. coconut flour
1 tsp. psyllium husk powder
1 tbsp. water
pinch of baking powder
pinch of salt
Directions:
1. Whisk together the egg, olive oil and water in a mug or a small
microwavable bowl or ramekin
2. Add the coconut flour, psyllium husk, baking powder and salt, and
whisk until there are no lumps
3. Microwave on high for about 1 ½ - 2 minutes, until it is cooked
through.
4. Serve and enjoy!
Sugar Free Blackberry Muffins
Servings:x
Cooking Time:x
Ingredients:
Vegetable oil cooking spray
2 tbsps. oat bran and 1 tablespoon soy flour, mixed together
1 cup soy flour
2 eggs
1/2 cup heavy cream
1/3 cup club soda
1/2 cup blackberries
Directions:
2. Spray a 6-cup muffin tin with vegetable oil cooking spray.
3. Evenly sprinkle the pan with the wheat bran and soy flour mix,
being careful to coat the sides of the cups also; this will prevent
sticking.
4. In a bowl using a wire whisk, mix all the remaining ingredients,
except the blackberries, until well blended.
5. Fold in the blackberries and fill the 6 muffin cups evenly with the
batter.
6. Place on the center rack of the oven and bake for 20 to 25
minutes, or until the tops turn golden brown and a toothpick stuck
7. Remove from oven and let cool.
8. Serve and enjoy!
No Sugar Strawberry Lemon Muffins
Servings:x
Cooking Time:x
Ingredients:
6 eggs
2¼ cups almond flour
1 cup strawberries, chopped
¼ cup coconut flour
¼ cup sweetener
¼ cup sugar free artificial honey
1 tsp. vanilla
½ teaspoon salt
2 tbsp. butter
1 tsp. baking soda
Streusel Ingredients:
¼ cup almond flour
⅓ cup chopped pecans (or any other nuts)
1 tbsp. sugar free honey
2 tbsp. sweetener
2 tbsp. butter, softened
½ tsp. cinnamon
Directions:
2. Line a 12-cup muffin tin with paper liners.
3. In a large mixing bowl combine almond flour, coconut flour,
sweetener, baking soda and salt.
4. Slowly add in eggs, honey, butter and vanilla.
5. Make sure all ingredients are blended thoroughly.
6. Fold in strawberries, making sure not to puree them.
7. In a separate bowl, mix streusel ingredients and set aside.
8. Pour batter evenly among the muffin liners.
9. Lightly sprinkle with streusel topping.
Sugar Free Poppy Seed Muffins
Servings:x
Cooking Time:x
Ingredients:
1 cup almond flour
1/2 cup golden flax meal
1/8 tsp. salt
1 tsp. poppy seeds
1 cup granular Splenda
2 tbsp. butter
1 tsp. pure lemon extract
1 tsp. vanilla
2 tbsps. heavy cream
2 tbsps. water
2 eggs
Directions:
2. Line 6 muffin cups with liners.
3. In a small bowl,, stir together the almond flour, flax meal, baking
powder, salt, poppy seeds and granular Splenda, if using.
4. In a medium microwave-safe bowl, melt the butter in the
microwave.
5. Stir in the Splenda, lemon extract, cream and water.
6. Add the dry ingredients and the eggs to the butter mixture.
7. Stir with a wooden spoon until well blended.
8. Fill muffin cups evenly with the batter.
9. Bake 15-20 minutes, until the tops are golden brown.
10. Cool 5 minutes on a rack before removing from the pan.
Banana Muffins With Coconut Cream Cheese
Frosting
Servings:16 Muffins
Ingredients:
1½ cup all-purpose flour
1 cup sweetener
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
3 small ripe bananas, mashed
1 egg
½ cup canola oil
1 tsp vanilla
¼ cup low-fat buttermilk
16 (1/8-inch-thick) banana slices
4 tbsp shredded sweetened coconut
Paper muffin liners
Coconut Cream Cheese Frosting
1 cup fat-free cream cheese
2 tbsp light buttery spread
¾ cup powdered sugar
¼ cup fat-free milk
½ tsp coconut extract
Directions:
2. Line a muffin tin with paper liners.
3. Combine the flour, sweetener, baking powder, baking soda, and
salt in a large bowl.
4. In a separate bowl mix the bananas, egg, oil, and vanilla.
5. Add the wet ingredients to the dry ones and mi well.
6. Spoon the batter into the paper liners and top with a banana slice
ad a sprinkle of coconut.
7. Bake for around 20 minutes and test with a skewer.
8. Make the frosting by beating the ingredients until thick and fluffy.
9. Top the cooled cakes with the frosting.
Nutrition:
OTHER FAVORITE DESSERT
RECIPES
Raspberry And Cashew Balls
Ingredients:
1⅓ Cup of raw cashews or almonds
¼ Cup of cashew or almond butter
2 Tablespoons of coconut oil
2 Pitted Medjool dates, pre-soaked into hot water for about 10
minutes
½ Teaspoon of vanilla extract
¼ Teaspoon of kosher salt
½ Cup of freeze-dried and lightly crashed raspberries
⅓ Cup of chopped dark chocolate
Directions:
1. In a high-powered blender or a Vitamix; combine the cashews or
almonds with the butter, the coconut oil, the Medjool dates, the
vanilla extract and the salt and pulse on a high speed for about 1
to 2 minutes or until the batter starts sticking together.
2. Pulse in the dried raspberries and the dark chocolate until your
get a thick mixture.
3. With a tablespoon or a small cookie scoop, divide the mixture into
balls of equal size.
4. Arrange the balls in a container or a zip-top bag in a refrigerator
for about 2 weeks or just serve and enjoy your delicious cashew
balls!
Nutrition:
Info Calories: 108.2| Fat: 7.4 g | Carbohydrates: 5.9g | Fiber: 1.3g
|Protein: 3 g
Chocolate And Avocado Pudding
Servings:4
Ingredients:
2 ripe avocados, halved and stoned
¾ cup coconut milk
½ cup cocoa
1/3 cup sugar-free flavored maple syrup
Pinch of salt
Directions:
1. Scoop the flesh from the avocados into a blender.
2. Now add all the remaining ingredients.
3. Pulse for 1 minute, scrape down the sides, then pulse again until
smooth.
4. Pour the pudding into serving glasses or ramekins and chill in the
fridge for at least an hour.
5. Serve decorated with sugar-free chocolate curls if desired.
Nutrition:
Blueberry Fat Bombs
Ingredients:
4 Oz of soft goat’s cheese
½ Cup of fresh blueberries
1 Cup of almond flour
½ Cup of pecans
½ Teaspoon of stevia
¼ Cup of unsweetened shredded coconut
Directions:
1. Process the goat cheese with the fresh blueberries, the almond
flour, the vanilla extract, the pecans, the stevia and the
unsweetened shredded coconut in a food processor and process
very well
2. Roll the mixture into about 30 small fat bombs
3. Pour the coconut flakes in a bowl and lightly roll each of the fat
bombs into the shredded coconut
4. Serve and enjoy your delicious fat bombs!
Nutrition:
Info Calories: 49| Fat: 5 g | Carbohydrates: 1g | Fiber: 1g |Protein:
2.3 g
Pistachio And Cocoa Squares
Ingredients:
½ Cup of finely chopped and cacao butter
1 Cup of roasted almond butter
1 Cup of creamy coconut butter
1 Cup of firm coconut oil
½ Cup of full fat coconut milk, chilled for an overnight
¼ Cup of ghee
1 Tablespoon of pure vanilla extract
2 Teaspoons of chai spice
¼ Teaspoon of pure almond extract
¼ Teaspoon of Himalayan salt
¼ Cup of chopped raw pistachios, shelled
Directions:
1. Grease a square baking pan of about 9” sand line it with a
parchment paper; make sure to leave a little bit hanging on both
sides to help you unmold easily; then set aside.
2. Melt the cacao butter in the oven for about 30 seconds and
reserve it.
3. Add the roasted almonds, the coconut butter, the coconut oil, the
coconut milk, the ghee, the vanilla extract, the spice, the almond
extract, the salt and the chopped pistachios to a large mixing
bowl and mix very well starting with a low speed; then increase
the speed and mix until the mixture become airy.
4. Pour the mixed and melted cacao butter into that of the almond
and keep mixing on a high speed until you get an incorporated
batter.
5. Transfer the prepared pan; then evenly spread the batter and
sprinkle with the chopped pistachios.
6. Refrigerate your batter for about 4 hours or for an overnight.
7. Cut into about 36 squares; then serve and enjoy!
Nutrition:
Info Calories: 170| Fat: 17 g | Carbohydrates: 3.1g | Fiber: 1.5g
|Protein: 2.4 g
Chocolate Banana Bread Mug Cake
Servings:1 Mug Cake
Cooking Time: 1 Minute
Ingredients:
½ ripe banana, mashed
2 small egg whites
½ scoop vanilla protein powder
1 tbsp oats
1 tbsp oat flour
1 tsp cocoa powder
½ tsp baking powder
2 tbsp sweetener
Cooking spray
1 tbsp chopped walnuts
Directions:
1. Blend the banana and the egg whites with an electric mixer.
2. Add all remaining ingredients except the walnuts and mix again
for 1 minute.
3. Spray a mug with cooking spray and pour in the batter.
4. Top with the walnuts and microwave on HIGH for 1 minute.
Nutrition:
Healthy Chocolate Ice Cream
Servings:4
Ingredients:
3 large frozen bananas
½ cup cocoa powder
Sweetener to taste
Directions:
1. Place the frozen bananas in a food processor and blitz until
smooth.
2. Add the vanilla extract and cocoa powder into the processor and
blitz very quickly for 10 seconds.
3. Taste the ice cream and add sweetener if desired.
4. Serve immediately as soft-serve ice cream or freeze in a
container for more solid ice cream if preferred.
Nutrition:
Gluten-Free Garlic Bread
Servings: 4-5 Servings
Ingredients:
2 egg whites
1 and ¼ cups of boiling water
2 teaspoons of apple cider vinegar
1 Teaspoon of sea salt
2 Teaspoons of baking powder
5 Tbsps of ground Psyllium husk powder
1 and ¼ cups of almond flour
For the Garlic butter: ½ Teaspoon of salt + 1 Minced garlic clove
+ 4 Oz of butter + 2 Tbsp of finely chopped parsley
Directions:
1. Preheat your oven to around 360 F and then combine your dry
ingredients into a deep and large mixing bowl.
2. Pour the boiling water; then add the egg whites and the vinegar
to the bowl and keep whisking for around 1 minute, but make
sure to not over mix.
3. With moist hands, form around 10 pieces.
4. Roll the 10 pieces into buns and then place them over a baking
sheet.
5. Bake your buns for around 40 minutes in the oven. Meanwhile,
prepare the garlic butter by mixing its ingredients and then
refrigerate it.
6. Once your buns are ready, set it aside to cool for around 10
minutes.
7. Cut the buns into halves and then spread the butter on every half.
8. Raise the heat to around 425 F and then bake it for about 15
minutes.
9. Serve and enjoy!
Nutrition:
Info Calories: 180 | Fat: 9 g | Carbohydrates: 12g | Fiber: 1 g
|Protein: 5 g
Ginger Patties
Ingredients:
1 Cup of coconut butter, softened
1 Cup of coconut oil, softened
½ Cup of shredded coconut; unsweetened
1 Teaspoon of stevia
1 Teaspoon of ginger powder
Directions:
1. Mix the softened coconut butter with the coconut oil, the stevia,
the shredded coconut and the ginger powder and mix very well
until your ingredients are very well dissolved.
2. Pour the batter into the silicon moulds and refrigerate for about
10 minutes.
3. Serve and enjoy your ginger patties.
Nutrition:
Info Calories: 123| Fat: 12.7 g | Carbohydrates: 2.4g | Fiber: 1.2g
|Protein: 1.8 g
Lemon & Currant Scones
Servings:18
Ingredients:
¼ cup sweetener
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup reduced-fat margarine
1 cup dried currants
2 tsp grated lemon zest
½ cup plus 2 tbsp low-fat buttermilk
Directions:
2. Spray a baking sheet with cooking spray.
3. Combine the flour, sweetener, baking powder, baking soda, and
salt in a large bowl.
4. Cut in the buttery spread using a knife until the mixture resembles
crumbs.
5. Stir in the currants and lemon zest.
6. Add the buttermilk to form a soft but not too sticky dough.
7. Turn the dough out onto a floured surface and roll out to about a
1-inch thickness.
8. Use a cookie cutter to make small 1-inch scones and place on
the baking sheet. Re-roll the dough to make more scones.
9. Brush with leftover buttermilk and bake for around 10 minutes
until golden brown.
Nutrition:
Cinnamon Baked Apples
Servings:4
Ingredients:
4 large apples
2 tsp reduced-fat margarine
1/3 cup raisins
1 cup low-fat yogurt
1 tsp cinnamon
2 tbsp sweetener
¾ cup boiling water
Directions:
2. Cut a hole out of each apple removing the core.
3. Mix the sweetener, raisins, and cinnamon in a bowl until well
combined.
4. Stuff the apples with the prepared raisin mixture and place in a
baking dish.
5. Dot each apple with the margarine.
6. Pour the boiling water into the dish and bake for 30-45 minutes or
until the apples are tender but not mushy.
Nutrition:
Diabetic Floating Islands
Servings:4
Ingredients:
2 cup milk
4 eggs, separated
2 tbsp sliced almonds
¼ cup raspberries
6 tbsp sweetener
Directions:
1. Place the egg yolks and 4 tablespoons of sweetener into a large
bowl
2. Use an electric whisk to beat the yolks until pale.
3. Whisk in the milk and vanilla extract and transfer to a saucepan.
4. Heat the custard gently until it thickens which will take around 10
minutes. It’s done when it coats the back of a spoon. Chill in the
fridge for around 2 hours.
5. Make the meringue by whisking the egg whites in a large clean
bowl until stiff.
6. Whisk in the remaining sweetener until the meringue is glossy
and set aside.
7. Bring a large pan of boiling water to the boil and simmer gently.
8. Carefully take a ladle of meringue and drop into the water. Cook
for 30 seconds on each side and place on a plate. Chill the
meringues in the fridge.
9. Assemble the dessert by pouring a pool of custard into a serving
dish. Top with a meringue and a sprinkling of almonds and
raspberries.
Nutrition:
7g, Sodium 131mg
Sweet Potato Bread
Ingredients:
1 large peeled and diced sweet potato
1 Tbsp of ground flaxseeds
3 Tbsp of water
2 and ½ cups of almond flour
1 Teaspoon of dried thyme
1 Teaspoon of fresh chopped rosemary
½ Teaspoon of sea salt
2 Tbsp of extra-virgin olive oil
Directions:
1. Preheat your oven to around 350 F.
2. Steam your sweet potatoes into a steamer basket in an instant
pot or boil steam it in a steamer basket above the stove on top of
boiling water for around 6 to 9 minutes.
3. Mix the flax seeds with water in a deep bowl and set it aside for
around 10 minutes.
4. Mix again very well and mash the cooked potatoes with a potato
masher or with a fork.
5. Add the rest of the ingredients and then add the rest of the
ingredients and mix all the ingredients together very well.
6. Form the dough from your mixture and transfer your dough to a
lined parchment and roll the dough with a rolling pin into around
½ inch of thickness.
7. Bake the dough for about 40 to 45 minutes.
8. Once the bread becomes brown, remove it from the oven and set
it aside to cool down for around 20 minutes.
9. Cut the bread into rectangles.
Nutrition:
Info Calories: 100 | Fat: 3 g | Carbohydrates: 11g | Fiber: 1 g
|Protein: 4.9 g
Espresso Zabaglione
Servings:6
Ingredients:
4 egg yolks
¼ cup sugar
1 shot of espresso
1 tbsp coffee liqueur
2 tsp grated semisweet chocolate
Directions:
1. Place the egg yolks and sugar in a bowl over a pan of simmering
water.
2. Whisk the egg yolks until the mixture has thickened and become
lighter and frothy. Make sure the simmering water does not touch
the bowl and overcook the egg.
3. Remove from the heat and add the espresso and liqueur.
4. Return to the heat for 3 to 5 more minutes.
5. Spoon into serving glasses decorate with chocolate and serve.
Nutrition:
2g, Sodium 40mg
Strawberry Coconut Mini “Cheesecakes”
Servings:20 Cheesecakes
Ingredients:
1½ cup coconut cream
½ cup coconut oil, melted
1 tbsp lime juice
½ cup strawberries, chopped
Sweetener to taste
Directions:
1. Make the coconut base by mixing half of the coconut oil with the
coconut cream and approximately 1 tablespoon of sweetener.
2. Pour the coconut layer into bun tins to make 20 cheesecakes.
3. Chill in the freezer for 20 minutes.
4. Make a strawberry topping by blending the strawberries, lime
juice, and the remaining coconut oil.
5. Pour over the top of the cheesecakes and chill for 2 hours or
overnight.
Nutrition:
<1g, Sodium 5mg
Triple Chocolate Cupcakes With Creamy White
Frosting
Servings:18 Cupcakes
Ingredients:
Cupcake
1/3 cup semisweet baking chocolate
2/3 cup unsweetened cocoa
1 cup boiling water
1½ cup cake flour
1 tsp baking soda
2 tsp baking powder
½ tsp salt
¾ cup sweetener
1/3 cup canola oil
2 tsp vanilla
2 eggs
½ cup fat-free sour cream
Creamy White Frosting
¼ cup sweetener
¼ cup fat-free sour cream
1 tbsp light corn syrup
1 tbsp light margarine
2¼ cup powdered sweetener
Decoration
4½ tsp sugar-free semisweet mini chocolate chips
Directions:
2. Line a muffin pan with cupcake liners.
3. Melt the chocolate in a double boiler. Set aside.
4. In a large bowl beat together the sweetener, canola oil, and
vanilla on medium speed for 1 minute.
5. Add in the eggs and sour cream and beat on medium speed for 2
minutes.
6. Add the cocoa and boiling water, and continue to beat
7. Add the flour, baking powder, soda, and salt. Beat again until
incorporated.
8. Add the melted chocolate.
9. Pour the batter into the muffin cases and bake for around 20
minutes.
10. Make the frosting by heating together the sweetener, sour
cream, corn syrup, and butter in a double boiler. Remove from
the heat when the butter has melted.
11. Beat in the confectioner’s sweetener until thick and creamy.
12. Spread the frosting on the cooled cupcakes.
13. Decorate with the chocolate chips.
Nutrition:
Cashew Bread
Ingredients:
2Tbsp of vegetable oil to grease your loaf pan
2 and ½ cups of whole raw cashews
7 Tbsp of coconut flour
8 Beaten large eggs
½ Cup of milk
4 Teaspoons of apple cider vinegar
4 teaspoons of baking powder
1 Teaspoon of salt
Directions:
1. Put a heatproof dish with around 2 inches of water and place it
into the bottom rack of the oven and then preheat it to around
325 F.
2. Grease the loaf pan you are going to use and then line the pan
with the parchment paper and press it to the bottom.
3. Set the dish aside and meanwhile, put all together the coconut
flour, the cashews, the eggs, the milk, the apple cider vinegar, the
salt and the baking powder and process the mixture for around
30 to 40 seconds.
4. Once the mixture becomes very thick, add 1 to 2 tbsp of water
and process again until the mixture becomes smooth.
5. Transfer your batter to your already prepared loaf pan and bake it
in the oven for 50 minutes.
6. Once the bread gets a brown color, remove it from the oven and
discard it from the parchment paper.
7. Slice the bread; serve and enjoy it!
Nutrition:
Info Calories: 183 | Fat: 13 g | Carbohydrates: 4.6g | Fiber: 2 g
|Protein: 7 g
Poached Rhubarb With Vanilla Yogurt
Servings:4
Ingredients:
2 cup low-fat yogurt
3 cup rhubarb, cut into 2-inch pieces
2 strips orange rind
1 tbsp water
1½ tbsp sweetener
1 vanilla bean
Directions:
1. Place the rhubarb, orange rind, water, and sugar in a frying pan
and simmer until the rhubarb becomes tender after around 8
minutes.
2. Scrape the beans from the vanilla pod and stir through the yogurt
until evenly combined.
3. Serve the rhubarb with the vanilla yogurt.
Nutrition:
Pumpkin Bread
Ingredients:
¾ Cup of almond flour
2 to 3 egg whites
4 Tbsps of pumpkin puree
4 Tbsps of almond milk
2 Tbsps of Psyllium Husk powder
1Teaspoon of baking powder
1 Teaspoon of pumpkin spice
¼ Teaspoon of salt
Directions:
1. Preheat your oven to 345 F and then line a medium sized loaf
pan with parchment paper.
2. Put a medium pan into the rack of your oven and pour water in
that pan.
3. Combine your dry ingredients all together in a deep bowl and mix
very well until it is perfectly incorporated.
4. Add the egg whites and the pumpkin puree to your dry mixture.
5. Pour the almond milk into the mixture and knead it until you form
solid dough.
6. Knead the dough until it becomes dough smooth to the touch and
place your dough into the loaf pan you have prepared.
7. Bake the pumpkin loaf in the Bain-marie for around 60 to 65
minutes.
8. When a toothpick you insert comes out clean, turn off the heat
and remove your loaf pan from the oven.
9. Let the loaf bread rest for 15 minutes.
10. Slice and serve.
11. Enjoy your bread!
Nutrition:
Info Calories: 75 | Fat: 4 g | Carbohydrates 2.5g | Fiber: 0.7 g
|Protein: 3 g
Rich Custard
Servings:4
Ingredients:
1 2/3 cup 1% fat milk
4 egg yolks
3 tbsp sweetener
1 tbsp cornflour
Directions:
1. Place the milk in a heavy-based non-stick saucepan and heat
until scalding but not boiling.
2. Beat the egg yolks with the sweetener in a medium bowl.
3. Blend the cornflour into the egg yolks making sure there are no
lumps.
4. Pour the milk over the egg mixture whisking all the time.
5. Return the custard to the pan and cook gently on a low heat until
the mixture coats the back of a spoon.
6. Serve the custard immediately with baked fruits and other
desserts. You can also serve the custard chilled.
Nutrition:
6g, Sodium 53mg
Low Carb Greek Yogurt Ice Cream
Servings:1
Ingredients:
¼ cup fat-free Greek yogurt
1 scoop vanilla protein powder
½ cup unsweetened almond milk
Sweetener to taste
Directions:
1. Put all the ingredients into a blender and pulse, until the mixture
is well blended.
2. Add around 2 tablespoons of sweetener, according to your taste.
3. You can use an ice cream maker if you have one. Alternatively,
place the mixture into a container and freeze. Stir the mixture
every ten minutes until you have the right consistency which will
take around 2 hours.
4. You can serve the ice cream straight away or keep it in the
freezer for up to a week.
5. Ideal served with your favorite fresh berries and a sprinkling of
chopped nuts.
Nutrition:
15g, Sodium 22mg
Fruit Kebabs With Dips
Servings:2
Ingredients:
For the kebabs:
2 cup mixed fruit, sliced
For the sauce:
1 cup berries (any type)
2 tsp powdered sweetener
2 tbsp Greek yogurt
Directions:
1. Thread the fruit onto either cocktail sticks or skewers.
2. Make a strawberry sauce by blending the strawberries and
sweetener in a mini blender.
3. Spoon the strawberry sauce and yogurt into dipping bowls and
arrange the fruit kebabs around.
Nutrition:
Raspberry & Banana Mousse
Servings:1
Ingredients:
2 egg whites
¼ cup frozen banana
½ cup frozen raspberries
1 tbsp sweetener
Directions:
1. Place the egg whites and stevia into a medium bowl.
2. Whisk with an electric whisk until the egg whites are stiff.
3. Now add the frozen fruit and blend again until evenly pink
throughout.
4. Pour into a serving dish or glass and serve.
5. Decorate with a mint leaf or more berries.
Nutrition:
Info Calories 122, Total Carbs 19g, Net Carbs 14g, Fat <1g,
Salted Macadamia Keto Bombs
Ingredients:
10 Tablespoons of Coconut Oil
5 Tablespoons of Unsweetened Cocoa Powder
1 Tablespoon of Granulated Stevia
3 Tablespoon of coarsely chopped Macadamia Nuts
1 Pinch of Coarse Sea Salt to taste
Directions:
1. Melt the coconut oil over the stove.
2. Add the cocoa powder and the granulated Stevia.
3. Mix your ingredients and remove it from the heat.
4. Spoon the mixture into silicone candy moulds until the mould is
about ¾ full.
5. Refrigerate the moulds for about 5 minutes.
6. Sprinkle the macadamia nut in each of the silicone moulds and
press down; then return the moulds to the refrigerator and let cool
for about 30 minutes.
7. Sprinkle macadamia nuts into each well. Press down to distribute
the nuts.
8. Once the chocolates are cool and set, remove it from the
refrigerator; then let sit at room temperature and sprinkle with
coarse salt.
9. Serve and enjoy your delicious macadamia salted balls!
Nutrition:
Info Calories: 120| Fat: 13 g | Carbohydrates: 3g | Fiber: 1.3g
|Protein: 2.5 g

The XXL Diabetic Dessert Cookbook For UK - 1500-Day Tasty and Healthy Diabetic Dessert Recipes (2021)

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The XXL Diabetic Dessert Cookbook For UK - 1500-Day Tasty and Healthy Diabetic Dessert Recipes (2021)

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© Copyright 2021 Owen Field - All Rights Reserved.

In no way is it legal to reproduce, duplicate, or transmit any part of

The information provided herein is stated to be truthful and

Respective authors own all copyrights not held by the publisher.

By reading this document, the reader agrees that under no

keep your blood glucose level, blood pressure, and cholesterol in

The key to eating with diabetes is to eat a variety of healthy foods

The food groups are

If you drink alcohol, drink moderately—no more than one drink a

If you use certain diabetes medicines or insulin and you skip or

● lowers blood glucose levels

Even small amounts of physical activity can help. Experts suggest

Be patient. It may take a few weeks of physical activity before you

2. Prevent low blood glucose

Planning is key to preventing hypoglycemia. For instance, if you

4. Take care of your feet

Add extra activity to your daily routine

● Walk around while you talk on the phone or during TV

To get the most out of your activity, exercise at a moderate to

● walking briskly or hiking

Do strength training to build muscle

You can do strength training with hand weights, elastic bands, or

You can choose from many types of stretching exercises. Yoga is a

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