Low Carb Peanut Butter Cheesecake Mousse Pie

When you hear no bake recipe does it make you excited? I’m all about less heating up the kitchen in the warmer months so my mission has been to create luscious no bake recipes with simple ingredients lately.  

If you’re a peanut butter lover, this peanut butter mousse recipe will be your new favorite no bake pie! 

This recipe was first published in July 2014 and updated with video in August 2019.

Ever since I made my no bake raspberry cheesecake mousse and before that my pumpkin cheesecake mousse, and a mint chocolate cheesecake mousse, I knew a peanut butter one was a must have for the summer.

The best part about having guests for a party is that I make new recipes for them, and quite honestly having this incredible no bake dessert pie around for too long in my house would have been too much of a temptation for me and the hubby.  

Keto Chocolate Peanut Butter Pie

If you saw my recipe of Sparkling Basil Lemonade  then you know why everyone was coming over for a party. If not you can check it over now and come back here for the review from my friends about this keto friendly peanut butter pie!

The lovely friends who joined me for the party were my guinea pigs and all tried a piece to offer their opinions. I love honest opinions, but I was pretty confident this peanut butter mousse recipe was gonna rock their world.

Many who attended are not accustomed to eating sugar-free desserts and none of them are following a keto diet or low carb diet, so I knew it had to be good to prove to them desserts without sugar can be just as delicious and helpful for those who have a sweet tooth.

I mean seriously, does it look any different or less delicious knowing it’s made sugar free? I think not!

Can I Replace the Peanut Butter?

If you have an allergy or just not a fan of peanut butter, you can swap it with sunflower seed butter, almond butter, macadamia nut butter or cashew butter if you prefer.  

Can I Swap the Stevia?

You can use powdered Allulose in the filling, but the liquid is best when blended because granulated sweetener will make a grainy texture.

If you don’t have the vanilla liquid stevia, plain will work as well as hazelnut or English toffee flavor.

If you want a sweeter filling, increase the liquid vanilla stevia to another 1/2 teaspoon. You could also add 1/4 cup powdered Swerve to the filling instead of increase the vanilla stevia.

You can use whatever sweetener you like in the chocolate syrup. Just start with a small amount, taste and adjust.

Can I Make this No Bake Peanut Butter Pie Dairy Free? 

You could make the pie filling dairy free by replacing the heavy cream with coconut cream and replacing the cream cheese with dairy free vegan cream cheese. 

Sugar Free Keto Chocolate Syrup

The chocolate syrup is a fantastic creation that can be made for any dessert or over ice cream or served to dip with fresh fruit.

I made more than needed for the pie so it’s not included in the recipe nutrition data because I’m not sure how much everyone topped their pie with. I also had quite a bit left over.

This is not a low calorie or low fat type pie. My goal has always been  and remains the same, removing the sugar in recipes.

This is certainly not an every day kind of dessert. When you want to wow some friends or for any special party this is a winning recipe. Since this is low in carbs, it’s a perfect treat for a diabetic.

The verdict at the party:

Out of 10 people, 2 felt it could be sweeter. 8 said it was sweet enough for them, in fact it was just PERFECT! BUT even those who said it could be a bit sweeter, ATE the entire piece given them!

More Easy Keto Desserts

Keto Chocolate Mousse

No Bake Chocolate Crust

Lemon Cream Keto Pie Recipe

Individual Cheesecake Peanut Butter Dessert 

Strawberry Cheesecake Keto Mousse Jars

No Bake Peanut Butter Cups Cheesecake

No Bake Keto Peanut Butter Pie Recipe

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No Bake Sugar- Free Peanut Butter Cheesecake Mousse Pie

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 12 pieces

Calories 281kcal

Author Brenda Bennett | Sugar-Free Mom

Ingredients

Crust

• 3/4 cup unsweetened shredded coconut
• 1/4 cup unsweetened cocoa powder
• 1/2 cup sunflower seeds raw, unsalted or use almond flour if no nut allergies
• 4 tablespoons butter room temperature
• 1/4 teaspoon salt
• 1/4 cup sugar free granulated sweetener  (I used Monk Fruit & Allulose blend)

Filling

• 2 cups heavy cream or see notes above to make dairy free
• 8 ounces cream cheese softened
• 1/2 cup unsweetened peanut butter or see notes above for swapping
• 1 teaspoon vanilla extract
• 1 teaspoon vanilla liquid stevia or see notes above

Chocolate Syrup Topping

• 1/2 cup unsweetened cocoa powder
• 4 tablespoons coconut oil softened or melted butter
• 3 tablespoons monk fruit allulose confectioners or any sweetener you like to taste

Instructions

• Combine all crust ingredients in a food processor and blend until incorporated to a fine crumb. You could also combine all ingredients in a large bowl if you are using almond flour and not sunflower seeds which need to be ground. 
• Spread crust mixture into the bottom and sides of an 8 inch pie plate. Set aside.
• In a stand mixer with the whisk attachment, blend the cream cheese until smooth then add the peanut butter, vanilla extract and stevia until combined well, no lumps.
• Pour in the heavy whipping cream into a large mixing bowl and use an electric mixer to blend on high until stiff peaks. Fold the whipped cream into the peanut butter mixture. 
• Taste and adjust sweetener if needed.
• Spread creamy peanut butter filling mixture into the chocolate cookie crust and refrigerate 2 hours.
• When ready to serve, whisk together the chocolate syrup ingredients until smooth. Heat coconut oil slightly to make syrup liquidy when pouring over pie.
• Serve additional syrup on the side for extra on individual pieces if desired.
• Keep pie refrigerated and covered with plastic wrap or store individual pieces in an airtight container. Chocolate syrup does not need refrigeration. 

Video

Notes

4 g net carbs

The chocolate syrup is not included in the nutritional information.

This recipe was first published in July 2014 and updated with video in August 2019.

Nutrition

Serving: 1serving | Calories: 281kcal | Carbohydrates: 7g | Protein: 5g | Fat: 40g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 29mg | Sodium: 175mg | Potassium: 94mg | Fiber: 3g | Sugar: 2g | Vitamin A: 373IU | Vitamin C: 0.2mg | Calcium: 25mg | Iron: 1mg

The post No Bake Sugar Free Keto Peanut Butter Mousse Pie appeared first on Sugar-Free Mom.

WHAT IS FROZEN CHEESECAKE PIE?

A keto frozen cheesecake pie is a cross between a creamy ice cream and a decadent low carb cheesecake!

It’s the ultimate in keto desserts that taste sinful, but it’s anything but! It’s sugar free, low carb, gluten free, and guilt free!

Swap out any delicious berry you like if you’re not a fan of fresh strawberries or it’s not strawberry season in your area.

If you need a non- frozen type pie, but one just as easy to make, this Strawberry Mousse Pie is pretty awesome ,as is this Peanut Butter Cheesecake Pie! 

NO BAKE EASY KETO STRAWBERRY DESSERT

So what makes a really good frozen pie suitable for a keto diet or low carb diet? Is it that it won’t spike your blood sugar and even has 5 g protein?

Is it the fact that no baking time is involved? Is it the fact that anything frozen is just a fabulous great recipe?

Or is it the fact, that you can prepare it ahead of time and bring it to any party on a hot summer day and it will be finished off before you can blink?

I think it might be ALL of those reasons!

Whatever your ambition for an easy pie and decadent low carb strawberry cheesecake, making this will win over anyone to using a sugar free sweetener of choice, as they will honestly have NO idea since they certainly won’t taste any difference.

NUT FREE KETO PIE CRUST

I brought this pie over to my extended families house for Father’s Day and what a hit!

Since we have nut allergies in our family, the keto nut free crust I came up with has an incredible nutty flavor without added nuts.

You could also try my Keto Nut Free Coconut Flour Pie Crust with this frozen cheesecake pie. 

No baking is needed for the crust either which is helpful. Just grind in your food processor and spread into the pie dish. Easy peasy decadent cheesecake pie!

I had only 4 hours of freezing time which was just enough before it was served at my sister in laws. It was out on the deck and with the heat, it was just soft enough to cut through and slice.

HOW TO PREP AHEAD FROZEN CHEESECAKE PIE

If you do prepare this scrumptious keto strawberry cheesecake pie the day before and freeze overnight, you will need more time on the counter to defrost before serving.

I tried it again and it took a good 30-40 minutes before I could slice through it easily with a sharp knife.

BEST TIPS FOR PERFECT FROZEN LOW CARB STRAWBERRY PIE  

You don’t have to use erythritol in the crust, stevia is fine too or leave out the sweetener all together if you prefer. It won’t change the nutritional information.

You can sub the butter in the crust for coconut oil if you prefer.

You can replace the strawberries for another berry.

You could also change the liquid stevia to powdered if that’s all you have, here’s my Sweetener Guide and Conversion Chart.

To add some color into the pink filling, I sliced 2 more strawberries and inserted them inside the pie so when you cut into it you see a few pieces of strawberries here and there.

You could swap sunflower seeds with almonds or pecans if you don’t have tree nut allergies. 

More Strawberry No Bake Cheesecake Recipes

Strawberry Fat Bombs

Strawberry Whipped Cream

Strawberry Cream Pies

Cheesecake Strawberry Ice Cream

Strawberry Cheesecake Jars

Strawberry Cheesecake Dip

Even frozen you can still taste the creamy cheesecake texture in this great dessert! Top with a dollop of more sugar free whipped cream and a strawberry to each slice before serving.

BEST TIPS FOR FROZEN STRAWBERRY PIE  

You don’t have to use erythritol in the crust, stevia is fine too or leave out the sweetener all together if you prefer. It won’t change the nutritional information.

You can sub the butter in the crust for coconut oil if you prefer.

You can replace the strawberries for another berry.

You could also change the liquid stevia to powdered if that’s all you have, here’s my Sweetener Guide and Conversion Chart.

To add some color into the pink filling I sliced 2 more strawberries and inserted them inside the pie so when you cut into it you see a few pieces of strawberries here and there.

You could swap sunflower seeds with almonds or pecans if you don’t have tree nut allergies. 

SUGAR FREE FROZEN STRAWBERRY CHEESECAKE PIE

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Sugar-Free Frozen Strawberry Cheesecake Pie

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 12 servings

Calories 316kcal

Author Brenda Bennett | Sugar-Free Mom

Ingredients

Crust

• 3/4 cup sunflower seeds if no tree nut allergies you can replace with almond flour
• 3/4 cup unsweetened shredded coconut
• 1/4 teaspoon salt
• 1/4 cup Swerve confectioners sweetener or another sugar free powdered sweetener
• 6 tablespoons butter melted

Filling

• 2 cups fresh strawberries sliced, or frozen can be used
• 1-1/2 teaspoons lemon juice
• 1/4 teaspoon salt
• 1 teaspoon liquid lemon stevia or replace with vanilla extract if you prefer
• 16 ounces full-fat cream cheese softened
• 1 cup heavy whipping cream
• 1/2 teaspoon vanilla liquid stevia

Instructions

• In a food processor grind the sunflower seeds, coconut, erythritol or stevia and salt together until fine crumbs.
• Slowly pour in melted butter and process until combined.
• Press mixture into the bottom and up sides of a 9 inch pie plate then set aside.
• In a blender, add strawberries, lemon juice, salt and liquid stevia.
• Blend until pureed. Taste and adjust strawberry puree and add more sweetener if needed. Set aside.
• In a stand mixer, or large bowl using an electric hand mixer, whip cream cheese until smooth with no clumps.
• Pour in heavy cream and vanilla stevia and blend on high until stiff peaks and nicely whipped.
• Pour the pureed strawberries into the whipped cream cheese filling mixture and blend until incorporated well.
• Pour strawberry mixture into pie crust, cover and freeze for 4 hours or overnight.

Video

Notes

This recipe was first published in 2014 and updated in 2021.

Nutritional Info is with Crust and Net Carbs: 5 g

If you remove the crust; 

• Calories: 204
• Carbs: 4g
• Protein: 2g
• Fat: 20g
• Fiber: 1g
• Net Carbs:  3g

Nutrition

Serving: 1slice | Calories: 316kcal | Carbohydrates: 7g | Protein: 5g | Fat: 31g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 246mg | Potassium: 176mg | Fiber: 2g | Sugar: 3g | Vitamin A: 602IU | Vitamin C: 14mg | Calcium: 50mg | Iron: 1mg

The post Easy Low Carb Keto Frozen Strawberry Cheesecake Pie appeared first on Sugar-Free Mom.

Keto Key Lime Pie

A little bit of tartness, a smidge of sweetness, a crumbly light crust and all made keto, sugar free making these key lime pie bars one of a kind! If you’re a lover of lime flavored goodness then this treat will win you over. It’s light and serves a bunch so take this to your next cookout this summer!  The filling is all made in a stand mixer, I use my KitchenAid, or you can use an electric mixer. Unless you have exceptional strength in your arms,  creating a smooth filling without lumps will be a challenge by hand.  I want easy in the summer and a healthy dessert that can feed a crowd without heating up my kitchen is where it’s at for me, how about you?

I wouldn’t have a food blog if I didn’t love to cook, but there is something about summer that just gets me in the mood to tackle clutter in the house, clean out the kids bedrooms, and attack our to do list that never seemed to get finished during the school year. Since many of you know I homeschool as well, during the school year it’s all about school work. That’s a full day in itself not to mention the work I do for brands and my blog. So I’ve got a really long to do list of things that actually make me happy. I want to organize my kids pictures I’ve got piled up in a box.

You’ve got to know what I mean.

So just with those things on my list, family vacation trips planned this summer and camp week this week, there goes the month of July.

But you know it’s not just about all the cute pictures on the wall, no I want better matching frames to make a beautiful wall that is like an art piece. You see what’s stopping me? Perfectionism! I want it just right so I procrastinate until I can really devote the time to it. Hence, 3 years have literally flown by.

But I’m not going to stress about it because for me summer is about relaxing more and de-stressing from a busy school year. Next week is our family reunion vacation and although I will need to bring my laptop and have to work some, the house my mom chose for all of us is on a lake!! I can’t wait, I’m so excited to do some kayaking!

It will be interesting with my parents, my 3 brothers and there 5 kids between them, plus my 3 kiddies! Lots of chaos, lots of noise, but lots of time to unplug, unwind, be lazy and eat some good food. I will definitely be cooking up a storm in the house as that’s my passion. I get anxious when I can’t cook and love to make food for everyone we we’re together. Last year some of our favorite no baking recipes on our trip in New Hampshire were my Cole Slaw, and Fennel Salad.

I will be making  Keto Key Lime Pie Bars before we leave so it’s already prepared and in the fridge for a cool, refreshing, light dessert!

The crust idea is adapted from my Frozen Strawberry  Cream Cheese Pie. I love how crumbly it is but if you want a more solid crust just add more butter or coconut oil.

I made this specifically for my daddy who loves key lime pie! It was Father’s Day and it was devoured except 2 pieces! I’d say that’s a win!

Even if the walls don’t get painted this summer, those pictures will be going up anyway. Because really aren’t they more for a mother anyway? For us to stare at our babies through the years of memories we’ve created for them after they’re grown and leave our home? I will believe that while I’m kayaking next week instead of worrying about my summer to do list. 🙂

Sugar Free Keto Key Lime Pie Bars

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Sugar-Free Key Lime Pie Bars

Course Dessert

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 18

Calories 211kcal

Author Brenda Bennett | Sugar-Free Mom

Ingredients

Crust

• 2 cups coconut shredded, unsweet
• 1/2 cup sunflower seeds unsalted, raw
• 1/4 teaspoon salt
• 1/4 cup Swerve sweetener
• 1/2 cup butter softened

Filling

• 3 limes or 1/2 cup
• 1.5 tsp gelatin unflavored
• 2 avocados ripe
• 4 ounces cream cheese room temperature
• 1/4 cup sour cream
• 1 cup heavy cream
• zest of 1 lime
• 1/2 teaspoon pure stevia extract
• 1/2 teaspoon lemon liquid stevia
• optional topping: 2 cups whipped cream

Instructions

• In a food processor add all crust ingredients and process until combined.
• Press mixture into a greased 9 by 13 baking dish. Set aside.
• In a small sauce pan add lime juice and gelatin and bring to boiling.
• Reduce heat to low and stir constantly until gelatin is dissolved. Cool 2 minutes.
• In a stand mixer beat avocados and cream cheese until combined well.
• Add the rest of the ingredients into the stand mixer and beat on high until whipped in texture and all incorporated.
• Pour in the cooled lime and gelatin mixture and beat until combined.
• Pour this mixture onto the crust in the baking dish.
• Refrigerate uncovered for 2-3 hours.
• Add optional whipped cream if desired.
• Keep refrigerated until ready to serve.

Video

Notes

 

Net Carbs: 4g

• You can certainly change out the sweetener to your choice.
• If you want a less crumbly crust, add a few tablespoons more of butter or even coconut oil to the crust mixture in the food processor and process until desired.
• If you don't have erythritol for the crust just eliminate and use 2 tablespoons of powdered stevia or even coconut sugar.
• FUN FACT: Key limes are not actually green when ripe as the limes you see in most supermarkets. In fact they are yellow when ripe. They are more tart and bitter than typical limes. They are well known in the Florida Keys as the "key" ingredient in making Key Lime pie. But obviously if you can't find "true" key limes, regular limes will also work.
• FYI: Absolutely NO avocado flavor is present in this pie, it simply makes the filling super duper creamy!
• This recipe was first published in July 2014 and updated with video in August 2018. 

Nutrition

Serving: 1piece | Calories: 211kcal | Carbohydrates: 6g | Protein: 2g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 40mg | Sodium: 109mg | Potassium: 198mg | Fiber: 2g | Sugar: 1g | Vitamin A: 495IU | Vitamin C: 5.9mg | Calcium: 30mg | Iron: 0.6mg

The post Sugar-Free No Bake Key Lime Pie Bars (Keto, Nut Free) appeared first on Sugar-Free Mom.

Broccoli salad is the perfect dish in the summer. It’s  hearty but not heavy. Enjoy it as a meal or serve it along side some grilled chicken. It’s also easily adaptable so if you’re not a fan of any of the veggies I included you can sub whatever you like. One difference I like to make sure to include is blanching the broccoli a bit. Just a few minutes in some salted boiling water will make the florets slightly tender but still provide the crunch typical of a broccoli salad.  If your tummy can handle raw broccoli then just skip that step.

Easy summer recipes are what I crave lately and this is one I’ve been making for years. It’s always a hit at any party. My original recipe calls for a honey yogurt dressing which is equally as good. 🙂

Typical Broccoli Salad dressing with mayonnaise is delicious and you could certainly sub the Greek yogurt I used but for a lighter in fat dressing full of flavor this is a winner!

Brenda’s Notes:

• You can certainly make this without any sweetener or use honey if you like instead. Just taste and try and adjust from there.
• You don’t have to blanch the broccoli florets but for me and my stomach, slightly cooked rather than raw is better and easier to digest.
• You can change out the Greek yogurt to be full fat instead of nonfat if you desire. This is a loose dressing not the same as it would typically appear or be when using mayonnaise. If you want a thick, cling to the veggies type dressing use a full fat Greek yogurt.
• Here’s the link to my original Broccoli salad with Honey yogurt Dressing.
• The sugar grams are coming naturally from the tomatoes and yogurt.

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Sugar-Free Mayo Free Broccoli Salad

Prep Time 10 minutes minutes

Cook Time 3 minutes minutes

Total Time 13 minutes minutes

Servings 6

Calories 157kcal

Author Brenda Bennett | Sugar-Free Mom

Ingredients

• 4 cups broccoli florets
• 1/2 cup cherry tomatoes halved
• 1 cup English cucumber. sliced
• 1/2 cup sliced fennel
• 1/2 cup sliced red onion
• 1/2 cup shelled edamame
• 1/4 cup roasted sunflower seeds

Dressing

• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 2 tablespoons extra virgin olive oil
• 2 tablespoons white balsamic vinegar
• 1/2 cup plain Greek yogurt nonfat
• 1/4 cup erythritol or 1 tablespoon powdered stevia
• pepper to taste

Instructions

• In a pot of boiling salted water, add broccoli florets for 3-4 minutes.
• Drain and rinse in ice water.
• Place the salad ingredients together in a serving bowl.
• In a small bowl whisk together dressing ingredients.
• Toss dressing with vegetables and refrigerate or enjoy immediately.

Notes

Weight Watchers PointsPlus: 4*

Nutrition

Serving: 1g | Calories: 157kcal | Carbohydrates: 13.8g | Protein: 9.4g | Fat: 9.1g | Saturated Fat: 1.4g | Cholesterol: 1mg | Sodium: 147mg | Fiber: 6g | Sugar: 5.3g

The post Sugar-Free Keto Broccoli Salad (Mayo-Free) appeared first on Sugar-Free Mom.

Did you ever make something you’ve been wanting to try for a long time but when you finally did you were like, “why in the world did I wait so long?” Making a dessert pizza has been on my mind forever, but just never got around to making one. I finally had the perfect occasion this past week to share this 4th of July dessert! We were attending a cook out for the beginning of our summer program for the cub scouts. What better way to have some taste testers than a ton of kids and parents right? I prepared the dough in the morning. Let it cool, decorated it, took some pics in the afternoon and plopped it in the fridge with plastic wrap over it until the evening. Easy peasy!

I’m pleased to report making it ahead and storing it in the fridge already prepared worked out just fine. The dough was perfect as were the berries and cream. The taste testers loved it! Even the parents who many are not gluten free or sugar free raved about it. We came home with just 3 pieces left. I’d say that’s a win!

The dough is super simple and holds up perfectly to anything you want to place on it. It was easy to cut and pick up and enjoy. Perfect finger food for a party!

Obviously this doesn’t have to be decorated like a flag but since the 4th of July is approaching I thought it quite festive.

Make sure to grease the pan well or the dough will stick. Yes I did bring it to cub scouts with a piece missing. I had to take it’s pic and had to taste it myself to make sure it was good. 🙂

Brenda’s Notes:

• In hindsight I think sliced cherries would look better because they are more equal in size. Either are delicious though!
• You can still make this recipe if you don’t have any erythritol or  liquid stevia, here’s my conversion chart.
• The natural occurring sugar grams are from the fresh fruit and cream used.
• I used Bob’s Red Mill all purpose gluten free flour.
• If you don’t need to use gluten free flour you can sub whole wheat flour and remove the xanthan gum.

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Sugar- Free 4th of July Cookie Dessert Pizza

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 12

Calories 212kcal

Author Brenda Bennett | Sugar-Free Mo

Ingredients

Cookie Dough

• 3/4 cup erythritol
• 1/2 cup butter softened
• 1 egg
• 3 yolks
• zest of 1 lemon
• 3 tablespoons milk 1%
• pinch salt
• 1/2 teaspoon vanilla liquid stevia
• 2 1/4 cup gluten free flour
• 1 teaspoon xanthan gum

Topping

• 1 cup heavy cream
• 1 teaspoon vanilla liquid stevia
• 1 cup blueberries
• 16 ounces strawberries sliced in half

Instructions

• Preheat oven to 400 degrees.
• In a stand mixer beat the first 8 ingredients together until smooth.
• Whisk the flour with the xanthan gum then slowly pour it into the wet ingredients in the stand mixer until a dough forms.
• Grease a baking sheet then spread the dough out onto the sheet by hand or use a rolling pin.
• Bake 10 minutes until golden.
• Allow to cool before adding topping.
• To make whipped cream, beat the heavy cream with the vanilla liquid stevia until stiff peaks form.
• Spread over the crust and decorate with berries.
• Keep refrigerated until ready to serve.

Notes

Weight Watchers PointsPlus: 6*

Nutrition

Serving: 1g | Calories: 212kcal | Carbohydrates: 20.9g | Protein: 4.1g | Fat: 13.7g | Saturated Fat: 6.7g | Cholesterol: 100mg | Sodium: 68mg | Fiber: 3g | Sugar: 3.2g

The post Sugar- Free 4th of July Cookie Dessert Pizza appeared first on Sugar-Free Mom.

When you’re a foodie who loves food and loves to cook, but wants to be free of cooking and baking with sugar, there is what I call a foodie bucket list! My foodie bucket list is currently a white board in my office of all the recipes and ideas I think of or happen to see or can’t wait to try a remake on. The board is full and always stays full. There is not one empty space to write on it unless I cross off or erase an item I’ve made which of course, always thrills me!

Making a dry pudding mix has been on my foodie bucket list for a long time. I’m not sure the reason for my hesitation or delay but one thing is for sure; it’s quick, much healthier than anything you can purchase and made sugar free!

So what do you think prompted the sudden desire to finally push me into making dry sugar free pudding mix? I was half asleep watching Alton Brown on the cooking channel and he was making instant pudding mix! I popped up from my slumber and  took notes on what he was using and adapted from there! The next day I was bursting with excitement and couldn’t wait any longer to try my adaptions!

I’ve made sugar free and dairy free pudding before, but never attempted a mix. Having a dry mix brings me a sense of accomplishment as a mom.  Now I can make it once and get more than one serving out of it! With 3 kids who like pudding and a mom who wants some too, well you get the idea. I need at least 4 servings in one shot. I want to get the most bang for my buck in the kitchen, especially in the summer.

This dry pudding mix and be stored in your pantry for a good 6 months! Mine would never last that long lol!

So I hope you will try this new creation and enjoy another summer day without slaving in the kitchen!

Brenda’s Notes:

• There are natural sugars in milk, milk powder and heavy cream.
• The nutrition info is for the pudding prepared.
• Other options for the erythritol would be coconut palm sugar or sucanat, although the nutrition information would increase as those are not sugar free alternatives.
• You could use 3 tablespoons of powdered stevia in place of the 2/3 cup of erythritol, but please note that will decrease the total amount of dry mix this recipe yields.
• Other pudding recipes you might like: Nutella Chia Pudding, Low Carb Chocolate Pudding, Vanilla Cinnamon Rice Pudding, Vanilla Bean pudding, Tapioca pudding, Dairy Free Vanilla Chia Pudding

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Instant Homemade Sugar-Free Chocolate Pudding Mix

Prep Time 5 minutes minutes

Cook Time 4 minutes minutes

Total Time 9 minutes minutes

Servings 4

Calories 180kcal

Author Brenda Bennett | Sugar-Free Mom

Ingredients

Dry Pudding Mix

• 1/2 cup instant nonfat dry milk powder
• 1/2 cup arrowroot powder
• 1 teaspoon salt
• 1 cup unsweetened cocoa powder
• 2/3 cup erythritol I used Swerve
• 1/4 teaspoon pure stevia extract

Prepared Pudding

• 3/4 cup dry pudding mix
• 1 cup milk 1%
• 1 cup heavy cream
• 1 teaspoon vanilla extract
• 1 teaspoon vanilla liquid stevia

Instructions

• Combine all dry pudding ingredients together and keep in an airtight container for up to 6 months. Makes 2 1/2 cups.
• To Make Pudding: In a sauce pan measure out 3/4 cup of dry pudding mix and whisk with 1 cup milk and 1 cup heavy cream.
• Bring it to a boil then turn to low heat and simmer 3-4 minutes.
• Turn off heat and add vanilla extract and liquid stevia.
• Pour pudding through a fine sieve and place into serving glasses or a bowl.
• Cover with plastic wrap directly on pudding and refrigerate 4 hours.

Nutrition

Serving: 1g | Calories: 180kcal | Carbohydrates: 14.9g | Protein: 5.2g | Fat: 12.4g | Saturated Fat: 7.3g | Cholesterol: 44mg | Sodium: 262mg | Fiber: 2.8g | Sugar: 1.9g

The post Instant Homemade Sugar-Free Chocolate Pudding Mix appeared first on Sugar-Free Mom.

The first time I ever saw or heard of erythritol I shunned it. I could barely say the name correctly let alone open my  mind to using it. I was perfectly content with using stevia as my natural sugar free substitute and I still am and love my stevia.

I have been a stevia snob. But my good blogging friend Carolyn, from All Day I Dream About Food has been using it for a good long time and it peaked my curiosity, but again I’ve been happy with my recipes using stevia and I think all of you have as well.

Although I am perfectly content using stevia, I always receive many emails and comments saying some of you still find a bitter aftertaste even with the brands I recommend. I never taste an aftertaste and it must be because I’m so used to using it for so long now. My hubby will still notice in some no bake recipes or frosting so I decided over the last year to start experimenting with it.

Many of you know over the course of about 6 months I’ve been writing a cookbook and during this time I combined  erythritol  with stevia. I can only say that the results have been absolutely phenomenal in my baked goodies and treats. After attending BlogHer Food in Miami and speaking with the president of Swerve, I knew it was time to bring you some information here on the blog in hopes to enlighten you as well on this fantastic product.

WHAT IS ERYTHRITOL?

• It’s pronounced, (a-rith-ri-tall).
• It is NOT an artificial sweetener like aspartame or Splenda. It is naturally occurring in plants and fruits and vegetables like grapes, melons and mushrooms.
• It is a sugar alcohol most often used in chewing gums, mouthwash, cough drops and mints.
• It has no calories and does not spike blood sugar. Zero on glycemic index. It is Non- GMO.
• Not to be confused with xylitol, sorbitol, maltitol which can cause gas, bloating and laxative effects.
• It measures cup for cup for sugar, but is only about 70% as sweet as table sugar. ( This is why combining it with stevia which is 300 times sweeter than sugar is a great choice).

IS IT SAFE & WHAT ARE THE SIDE EFFECTS?

I wouldn’t be using it for my family or recommending it if I didn’t believe in it as a safe product for my family and myself. Before it is even digested in the large intestine, it is absorbed into the bloodstream and basically eliminated unchanged.

So only about 10% actually enters into the small intestine. Because of this it does not typically cause any laxative effects like xylitol and maltitol would. We have been using it regularly with no problems in our family.

The season I like the brand Swerve is because I’ve tried other granular erythritol products from a few other brands and found them very gritty in the final product. Swerve has both a granular as well as a confectioner’s sugar type product.

Both work well in baked goods, but of course when you want a recipe to have the look of confectioner’s sugar that choice would be best. Mostly to bake I’ve been using the granular, but again either would work well.

Today Swerve has kindly offered to give away samples to 3 Sugar-Free Mom readers. You can choose between the granular version or the confectioner’s version. Both are 1 pound in weight.

THIS GIVE AWAY IS NOW CLOSED.

Just enter the rafflecopter below for your chance to win some Swerve! 3 winners will be chosen. Contest ends on June 21, 2014 at midnight, EST. USA residents only please. Winners will be notified via email. Winners will have 48 hours.

References:

https://www.livestrong.com/article/497773-erythritol-vs-stevia-vs-xylitol/

https://altmedicine.about.com/od/herbsupplementguide/a/erythritol.htm

https://en.wikipedia.org/wiki/Erythritol

https://bodyecology.com/articles/erythritol_what_you_need_to_know_natural_sugar_substitute.php#.U6AlHcHD-Uk

Disclosure: I have not been compensated for this post. Swerve sweetener provided me samples of their product to try as well as product to provide for this give away. All opinions are 100% my own.

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