Keto Lemon Cheesecake Bars

This recipe has been completely updated from my original version to reflect how I bake and create recipes today—simpler ingredients, better texture, and a more reliable method for that perfect smooth cheesecake layer every time.

These bars are:

• Sugar free
• Low carb and keto-friendly
• Grain free and gluten free
• Nut-free option using coconut flour
• Made with real, simple ingredients

And best of all—this is an easy no bake recipe that comes together quickly with minimal effort.

The Perfect Low-Carb Lemon Dessert

There’s something about fresh lemon desserts that just feels light, bright, and satisfying—especially when you want something sweet without feeling weighed down.

Unlike traditional cheesecakes that require a water bath, baking time, and careful monitoring, this no-bake cheesecake skips all of that while still giving you that rich, creamy texture you love with a smooth lemon bar layer and sweet shortbread crust made with shredded coconut.

The combination of:

• fresh lemon juice
• cream cheese
• heavy cream
• and a touch of gelatin

creates a stable, silky smooth cheesecake filling that slices beautifully and holds its shape.

Paired with a lightly sweet coconut flour crust, every bite has that perfect balance of creamy texture and soft crumble.

Why This Updated Recipe Works Better

This isn’t just a simple ingredient swap—this updated version fixes common issues people run into with no-bake cheesecakes.

1. No Gritty Texture

Using monk fruit allulose confectioners sweetener instead of older blends that are a granular sweetener or made with erythritol, like Swerve, gives you a much smoother result. No cooling effect, no graininess—just a clean, sweet flavor.

2. Improved Lemon Flavor

Increasing the lemon juice to ¾ cup fresh lemon juice gives these bars that bold, citrusy flavor without overpowering the cheesecake base.

3. Better Structure with Gelatin

Using 2 teaspoons gelatin ensures the bars set properly while still keeping that soft, creamy texture.

4. Updated Mixing Method

Blending the cream cheese first until smooth, then whipping in the heavy cream before adding the lemon mixture creates a light, airy filling instead of a dense one.

Helpful Swaps & Variations

Sweetener Options

• Best choice: monk fruit allulose confectioners
• Avoid erythritol-heavy sweeteners to prevent gritty texture

Dairy-Free Option

• Use dairy-free cream cheese
• Swap heavy cream with full-fat coconut cream

Nut-Free & Allergy Friendly

• This recipe already uses coconut flour instead of almond flour, making it ideal for those with tree nut allergies

Texture Tips for Success

• Always start with softened cream cheese
• Blend thoroughly before adding liquids
• Let gelatin cool slightly before mixing in
• Use powdered sweetener for the smoothest result

Can I use bottled lemon juice?

Fresh lemon juice is highly recommended for the best flavor, but bottled will work in a pinch.

Why is my cheesecake not setting?

This usually happens if:

• The gelatin wasn’t fully dissolved
• The mixture was too hot or too cold when combined
• Not enough chill time

Can I freeze these?

Yes! These freeze beautifully. Just thaw in the refrigerator before serving.

Can I make this in advance?

Absolutely—this is actually a great make-ahead dessert for gatherings.

More Lemon Desserts You’ll Love

If you’re a fan of lemon desserts, here are a few more favorites:

• High protein lemon pudding
• Lemon tiramisu-style dessert
• Lemon curd parfaits

Storage Tips

• Store in an airtight container in the refrigerator for up to 5 days
• For longer storage, freeze individual bars and thaw as needed
• Keep chilled until ready to serve to maintain structure

Other NO BAKE Recipes You Might Enjoy:

• Coconut Cream Lime Cheesecake
• Mini Citrus Cheesecake Bites
• Peanut Butter Cheesecake Mousse Pie
• Frozen Strawberry Cheesecake Pie

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Sugar Free No Bake Lemon Cheesecake Bars

These No-Bake Sugar Free Low Carb Keto Lemon Cheesecake Bars are everything you want in a dessert—simple, refreshing, creamy, and satisfying. They’re proof that you don’t need added sugar or complicated steps to create something truly delicious.

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 18 bars

Calories 253kcal

Author Brenda Bennett | Sugar Free Mom

Ingredients

Crust

• 1.5 cups unsweetened shredded coconut
• 3/4 cup coconut flour
• 1/4 teaspoon salt
• 1/4 cup Monk Fruit Allulose Confectioners sweetener
• 1/2 cup butter softened or 8 tbsp melted butter or coconut oil

Cheesecake

• 3/4 cup lemon juice about 3-4 large fresh lemons
• 2 tsp gelatin
• 16 ounces cream cheese softened
• 1 cup heavy cream
• 1/4 teaspoon salt
• 2 teaspoons lemon liquid stevia

Instructions

• Place the crust ingredients into a food processor and blend until combined.
• Spread into a 9 by 13 pan to make an even layer on the bottom of the baking dish.
• In a small saucepan, add the fresh lemon juice. Sprinkle gelatin over the top and allow it to bloom for a minute. Gently heat, stirring until fully dissolved. Remove from heat and allow to cool slightly before adding to the filling.
• Stir the mixture until dissolved and remove from heat to cool for 10 minutes.
• Beat the cream cheese first until completely smooth into a stand mixer.
• Add heavy cream and whip until light and fluffy.
• Slowly add the cooled gelatin into the stand mixture and blend on low for just a minute to combine. Add salt and lemon liquid stevia and mix until smooth.
• Pour this evenly over the crust layer.
• Add some grated lemon zest over the top of desired.
• Refrigerate uncovered for 2-3 hours to set.
• Cut into 18 squares and enjoy!
• Keep refrigerated.

Video

Notes

4 g net carbs

This recipe was first published in March 2015. See the video tutorial on Pinterest here. 

Nutrition

Serving: 1bar | Calories: 253kcal | Carbohydrates: 7g | Protein: 3g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 39mg | Sodium: 198mg | Potassium: 87mg | Fiber: 3g | Sugar: 2g | Vitamin A: 497IU | Vitamin C: 4mg | Calcium: 29mg | Iron: 0.3mg

The post No-Bake Sugar Free Low Carb Keto Lemon Cheesecake Bars appeared first on Sugar-Free Mom.

Easy Keto Lemon Mug Cake

There is just something about tangy lemon flavor that feels like hope in dessert form. Bright. Fresh. Clean. Even in the dead of winter here in New England, the smell of lemon instantly reminds me that spring will come again.

This Sugar-Free Lemon Mug Cake is one of those recipes I keep coming back to year after year, (first published in March 2015)—especially when I want a single serving sweet treat without leftovers calling my name from the counter.

It’s also one of the easiest recipes the next time you are craving a lemon dessert!

 It’s:

• Low carb and keto diet friendly
• Gluten free, grain free, and nut free
• Made with coconut flour (not almond flour)
• A true single serving with built-in perfect portion control
• Just 3 net carbs per serving

It’s the easiest way to satisfy a sweet tooth without blowing your goals.

Why Lemon Has Always Been My Go-To

I’m a lemon lover—always have been.

Lemon in my water, lemon in my seltzer and in lemon recipes as much as possible.

Sugar-Free Frozen Lemonade, this Strawberry Lemon Sorbet, and these delicious No Bake Lemon Cheesecake bars have been reader favorites for years.

But lemon is also personal for me.

When my throat feels scratchy or sore, I’ve literally taken the juice of an entire lemon as a quick shot. It might sound intense, but it works better for me than anything else I’ve tried. Lemon has always symbolized healing, freshness, and getting back on track—especially during cold, snowy months.

This mug cake was born out of that same mindset: something comforting, simple, and supportive.

The Testing Behind This Recipe

Before this recipe ever went live, I tested it four different times.

• Coconut flour only
• Coconut flour with flaxseed
• One egg vs two eggs
• More lemon juice vs less lemon juice

I was looking for fluffy texture, not rubbery. Moist, not dry. Lemon-forward but not overpowering.

This version is the winner.

Even if you think you don’t like coconut—trust me—the coconut flavor is not noticeable here. The lemon is the star. My youngest, who hates coconut in every form, absolutely loved this.

Sugar-Free Lemon Mug Cake Ingredients

Dry Ingredients

• Coconut flour
• Baking powder
• Pinch of salt

Wet Ingredients

• Egg
• Fresh lemon juice
• Heavy cream (or coconut cream)
• Lemon liquid stevia

Using coconut flour is essential here. Almond flour cannot be swapped evenly—the texture will not work.

Coconut Flour & Allergies: Let’s Clear This Up

I get this question almost daily.

Is coconut a tree nut?

Botanically speaking, coconut is actually a fruit (a drupe, like a peach with a pit). While the FDA classifies coconut as a tree nut for labeling purposes, it is not a botanical nut.

My own son was diagnosed with a peanut and tree nut allergy at age two. He has safely eaten coconut for years without issue.

That said, if you have allergies, always check with your allergist.

The American College of Allergy, Asthma & Immunology explains that while coconut reactions are possible, most people with tree nut allergies tolerate coconut just fine.

Why This Is the Perfect Mug Cake

This is one of those low carb mug cakes that actually works:

• Uses a microwave-safe mug or small ramekin
• No fancy equipment
• No leftover cake sitting on the counter
• Ready in about 1 minute of cooking time

It’s ideal for anyone following a low-carb lifestyle, ketogenic diet, or anyone simply wanting better portion control.

Easy Lemon Mug Cake Frequently Asked Questions

Can I make this dairy free?

Yes. Swap the heavy cream for canned coconut cream.

Can I use a different low-carb sweetener?

Absolutely. Use any low-carb sweetener you prefer. If you need help adjusting amounts, my Sweetener Guide & Conversion Chart makes it easy.

What size ramekin should I use?

A 7-ounce ramekin works best. You can also divide the batter into two smaller ramekins for 2 single servings of this sugar-free mug cake.

Can I bake this instead of microwaving?

Yes.

• Preheat oven to 350°F
• Bake for 10 minutes or until a toothpick comes out clean

What’s the frosting shown in the video?

That’s my sugar-free vanilla buttercream frosting—totally optional but delicious.

Why I Still Love This Recipe Years Later

This recipe may be simple, but it represents everything I believe in now more than ever:

• No all-or-nothing thinking
• No white-knuckling through cravings
• Simple recipes that support long-term health

Sometimes the best dessert is the one that lets you enjoy a few bites and move on—satisfied, not spiraling.

And if you’re someone who loves lemon as much as I do, this one never disappoints.

More Keto Mug Cake Recipes

Keto Peanut Butter Mug Cake

Keto Chocolate Mug Cake

Keto Cannoli Mug Cake

Keto Red Velvet Mug Cake

More Sugar Free Lemon Recipes: Lemon Cheesecake Mousse, Lemon Custard Pie, Crock Pot Lemon Blueberry Cake.

Other Low Carb Recipes You Might Like:

• 1 Minute Sugar Free Chocolate Mug Cake
• Pumpkin Chocolate Chip Mug Cake
• Red Velvet Couples Mug Cake
• Carrot Cake Mug Cake

Need help meal planning? My weekly Midlife Macro Meal Plans are available each week using all my recipes for low-carb meals, and snacks.

If you’re following a classic keto diet, this meal plan works for both low carb, midlife and classic keto approaches, sent directly to your inbox. Easy meals each night of the week! Shopping list is done for you! Want a sample plan?

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Sugar-Free Lemon Mug Cake

Prep Time 3 minutes minutes

Cook Time 1 minute minute

Total Time 4 minutes minutes

Servings 2 cakes

Calories 119kcal

Author Brenda Bennett | Sugar-Free Mom

Ingredients

• 1 egg
• 2 tablespoons lemon juice and lemon zest optional
• 2 tablespoons heavy cream
• 1/2 teaspoon lemon liquid stevia or 1/4 cup low carb granular sweetener
• 2 tbsp coconut flour
• 1/4 teaspoon baking powder
• pinch salt

Instructions

• Whisk the egg, lemon juice, cream and stevia together in a small bowl.
• Stir in the coconut flour, baking powder and salt.
• Pour batter evenly  into two  7 ounce ramekins or or 1 microwave-safe mug or bowl.
• Microwave 1 minute then in 30 second intervals for each lemon cake or until toothpick in center comes out clean.
• Top with sugar free whipped cream if desired!

Oven instructions

• Preheat your oven to 350 degrees F. Bake for 10 minutes or until a toothpick in center comes out clean.

Video

Notes

Net Carbs: 3 g

This recipe was first published in March 2015.

Nutrition

Serving: 1cake | Calories: 119kcal | Carbohydrates: 5g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 81mg | Sodium: 47mg | Potassium: 80mg | Fiber: 2g | Vitamin A: 120IU | Vitamin C: 5.8mg | Calcium: 34mg | Iron: 0.4mg

The post Easy Keto Nut Free Low Carb Sugar Free Lemon Mug Cake appeared first on Sugar-Free Mom.

Sugar Free Copycat Chick-Fil-A Recipe

What’s better than a cold lemonade on a hot day? A FROZEN lemonade drink for the win!

The best part about this refreshing copycat chick fil a frozen lemonade is knowing it’s got no added sugar and won’t spike your blood glucose like regular lemonade. 

Fresh lemons are what make my summer go ’round!

No seriously, this time of year, anything using fresh lemon juice during spring and summer and I’m all in. 

But when I can make a version of something at home my family is familiar with, I relish this opportunity all the more! Making it at home also saves me a ton of money with my three kids!

Frosted Lemonade Copycat Recipe

Sometimes called frosted and sometimes call frozen, either way this copycat version of a beloved chain restaurant version for homemade frozen lemonade anytime is going to be the perfect treat for the whole family!!

The original Chick-Fil-A recipe uses vanilla ice cream and a homemade lemonade. So to make this like the real thing, we need to use low carb ice cream and remove sugar from the lemonade mixture. 

No problem! I only use natural ingredients and never use artificial sweeteners. My main sweetener choice is lemon stevia as the better option here. 

I like the Sweetleaf brand as I feel it does not have an aftertaste or artificial flavor. But any sugar alternative you like is fine to use. 

Low Carb Sweetener Options

It’s always best to start with a small amount of liquid stevia and add more if you need the sweetness.

You can also use Swerve sweetener if you don’t like or have stevia. I would say start with just 1/4 cup of the confectioners style.

Plain stevia is fine as well if you don’t have lemon flavored stevia, you could add some lemon zest. 

Monk Fruit liquid sweetener is also another great option!

You can swap with any keto sweetener you prefer. Here’s my sweetener guide and conversion chart to help you decide how much to use. 

Add some fresh lemon slices to this refreshing drink and a pretty straw and head outside for a relaxing time with family and friends.

Knowing it’s made without sugar, makes it taste all the more sweeter, especially when you are on a low carb diet or keto diet.

Store Bought Low Carb Ice Cream Options

In order to make this creamy drink, you do need ice cream. If you don’t want to make my No Churn Keto Vanilla ice cream, you can purchase any of these below in most markets like Whole Foods.

You will find the Nutritional Information below in the recipe card and my recipe for keto ice cream was used to determine the data. 

Halo Top

Rebel 

Enlightened

Killer Creamery

Simply Truth Keto

This delicious drink is best served outside on a swing on a warm day! Joy!

Pure Joy from this momma when I see my kids laughing while I snap a few pics and they enjoy this luscious frozen keto lemonade creamy ice cream sweet treat!

Sugar Free Frosted Lemonade Recipe

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Sugar-Free Copycat Chick-Fil-A Frozen Lemonade

Prep Time 2 minutes minutes

Total Time 2 minutes minutes

Servings 6 servings @ 4 ounces

Calories 208kcal

Author Brenda Bennett| Sugar-Free Mom

Ingredients

• 1/3 cup lemon juice ( if you like tart flavors, increase this to 1/2 cup)
• 1 cup cold water
• 1/2 -2 teaspoons lemon liquid stevia or see notes above
• pinch salt
• 2 cups my Keto No churn Vanilla Ice Cream Recipe

Instructions

• Add the ingredients into a high powered blender or food processor and blend until desired consistency.
• I suggest starting with 1/2 teaspoon of liquid stevia then taste and adjust to decide if it is sweet amount for you.
• If you'd like more lemon flavor add 1/4 cup more real lemon juice.

Notes

1.6 g net carbs per serving which is 4 ounces.

My original recipe posted in 2016 did not include keto vanilla ice cream. It was only 5 calories using 3 cups ice, 1/3 cup fresh lemon juice with 1/4 cup water and stevia.

You can still enjoy this great beverage without the ice cream if you prefer though I’ve been told it wouldn’t be exactly like the Chick-Fil-A as they use vanilla ice cream to get that creamy texture.

 

Nutrition

Serving: 1serving is 4 ounces | Calories: 208kcal | Carbohydrates: 2g | Protein: 1g | Fat: 20g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.003g | Sodium: 2mg | Potassium: 14mg | Fiber: 0.04g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 5mg | Calcium: 2mg | Iron: 0.01mg

The post Sugar Free Keto Copycat Chick-Fil-A frozen Lemonade appeared first on Sugar-Free Mom.

Low Carb Custard Lemon Cake Recipe

If you love creamy custard and you love all things lemon, you will love this easy lemon cake made in the slow cooker or oven directions provided below!

This combo of custard plus cake textures will rock your boat! Lemon lovers should look no further, this is full of lemony, zesty flavor, but even if you’re not much into lemon you can easily adjust the amount used in this recipe to your liking!

If you’ve never made a dessert in a crock pot, welcome to a whole new world you will soon fall in love with! If you can accept a free form style of dessert, using the slow cooker is the way to a stress free dessert experience!

Carbs in Traditional Custard Cake

According to the Cronometer app I use, 100 grams or one serving of custard cake that uses regular sugar has 54.2 grams of carbs and 370 calories. That is a blood sugar spike instantly after eating it.

​Our keto version of custard cake has 191 calories and just 3 grams of carbs for one serving plus 2 grams dietary fiber so that is just 1 g net carbs.

Much better for those of us on a keto diet or low carb diet and being careful of raising blood sugar. The full nutritional information is at the bottom of this blog post in the recipe card. 

How many carbs should I eat on Keto?

​Balanced blood sugar is an important part to pay attention to if you are working on weight loss.

Whether you follow a ketogenic diet or not, if you spike your blood sugar eating high carb and sugar foods, you stop your bodies ability to tap into it’s own fat stores to lose weight.

High blood sugar means fat storage.

I recommend to my coaching clients to eat no more than 40-50 total carbs per day if you are on a low carb diet and 20-30 total carbs per day on a keto diet. 

How much fat should I be eating to lose weight?

​Each person is different and there is no one size fits all that works for everyone. A keto diet also does not mean you need to eat a high fat diet.

If you haven’t been successful losing weight on a traditional keto diet eating 70% fat, try reducing it to 60% or 50% daily fat intake a few days a week which may help budge your weight loss.

That’s exactly what I needed to do in my own life in order to get the needle to move in the right direction.

I even created a course called Stall Busters which provides you 4 weeks of meal plans plus a weekly quiz that accesses your progress and recommends meal plans that I provide with 50%, 60% and 70% fat intake. 

Slow Cooker Keto Custard Cake

Crock Pots or slow cookers, whatever you like to call them, are awesome to use for savory meals any time of the year.  

But once you venture to the dessert side, you will be surprised at how quickly you will be hooked to making a slow cooked low carb dessert for friends and family.

As long as you’re not looking for a perfect looking cake, neat and tidy kind of cake and you’re more interested in delicious recipes with simple ingredients, this tasty treat is perfect for family and/or company. This is a perfect dessert in the crock pot!

Dump the cake batter, make sure it’s plugged in, cover and set! Come back in a few hours for some delicious custard cake with the perfect balance of bright lemon flavors!

Coconut is Not a Nut

My youngest child, who is quite the coconut hater, can’t tell this slow cooker cake is made with coconut, and that has been what has driven me to continue to persevere with coconut flour.

Youngest has a tree nut allergy so very often I’ve got to make low carb recipes using coconut flour as opposed to almond flour. Often he can detect it and makes complaints. But not this year folks, not this year. I am winning 5 out of 5 thus far!

I’d like to clear up this constant question get asked almost daily about whether coconut is a nut. While the US Food & drug Administration (FDA) claims that coconut is a tree nut becomes it comes from a tree, it is in fact a FRUIT. People who have tree nut allergies may be allergic to coconut as well, but being allergic to coconut is not the same as having a tree nut allergy.

My own son was diagnosed with a Peanut and Tree Nut allergy at the age of 2. He has safely eaten coconut all these years without issue and he is now 14. Coconut is a fruit, called a drupe. It’s like a peach with a pit. 

The American College of Allergy, Asthma and Immunology says it well: “Coconut is not a botanical nut: it is classified as a fruit, even though the FDA recognizes coconut as a tree nut.

While allergic reactions to coconut have been documented, most people who are allergic to tree nuts can safely eat coconut. If you are allergic to tree nuts, talk to your allergist before adding coconut to your diet.”

I’ve made a Chocolate Tiramisu Cake Roll, Low Carb Cheddar Sausage Bagels, Tiramisu Mug Cake  Low Carb Banana Cream Pie Cupcakes and now this and he’s had no idea!

Easy Slow Cooker Keto Cake

The texture of the cake is amazing!

It tastes like a custard, but it is formed like a cake! Easy to make, no oven required! Set it and forget it!

Top with some sugar free whipped cream and a few berries and call it a day!

Can I swap the sweetener used?

You can substitute the Swerve sweetener with another sugar free sweetener of choice, but often other brands are sweeter so I would either use 1/4 cup of something else or eliminate the lemon stevia.

If you don’t want to use any sweetener that contains erythritol, you could swap the Swerve sweetener I used with this Monk Fruit Sweetener that also includes Allulose in it’s blend and no erythritol. 

Here’s my Sweetener Guide & Conversion Chart.

Can I swap the heavy cream?

You could even use canned coconut milk in place of the heavy cream and make it dairy free. I don’t recommend using unsweetened almond milk and it doesn’t have enough fat to make this cake custard like in texture. 

Can I swap the lemon?

If you’re not a fan of lemon as much, reduce the amount of juice I used here to just 1/4 cup or you could even swap it with lime juice if you prefer. 

If you’re not much of a fan of lemon than perhaps you’d like my Crock Pot Fudge.

Can I swap the coconut flour with almond?

​I get asked this question almost daily and the short answer is no they can’t be swapped, at least not with the same amount. Coconut flour is dense and needs more liquids and eggs.

About 1/4 cup of coconut flour is equal to about 1 cup almond flour. 

I would still recommend using coconut flour as you really will not detect a coconut flavor because the lemon is a strong flavor and takes over in this lemon cake. 

Can I make this in the oven instead?

Yes if you don’t want to use the slow cooker, you could bake this in the oven instead.

I’d recommend preheating your oven to 325 degrees and greasing a 9 by 13 baking dish.

Follow the instructions and pour the batter into the greased baking dish. Baking time will vary depending on whether you have a gas or electric oven. 

If you have an electric oven bake for 30 minutes or until the center is puffed and a toothpick in center comes clean. If you have a gas oven you may need to bake 5-10 minutes longer. 

More Keto Lemon Desserts

​Sugar Free Lemon Cream Pie

Sugar Free Lemon Meringue Pie

Lemon Keto Cheesecake Mousse

Low Carb Lemon Cheesecake Jars with Lemon Cookie

Keto Lemon Pound Cake

Keto Sugar Free Lemon Curd Parfaits

Magic Custard Cakes

Italian Keto Lemon Layer Cake

Lemon Cottage Cheese Fluff

Slow Cooker Keto Lemon Custard Cake Recipe

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CrockPot Blueberry Lemon Custard Cake

Prep Time 15 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 15 minutes minutes

Servings 12

Calories 186kcal

Author Brenda Bennett | Sugar-Free Mom

Ingredients

• 6 eggs separated
• 1/2 cup Coconut Flour
• 2 tsp lemon zest
• 1/3 cup lemon juice or see notes above
• 1 tsp lemon liquid stevia
• 1/2 cup Monk Fruit Allulose confectioners sweetener or see notes above
• 1/2 tsp salt
• 2 cups heavy cream
• 1/2 cup fresh blueberries optional or any fresh berries you like
• optional toppings; sugar free whipped cream or sour cream, lemon zest

Instructions

• Place the egg whites into a stand mixer and whip until stiff peaks form. Set aside.
• In another bowl, whisk the yolks and remaining ingredients together except blueberries.
• Fold the egg whites a little at a time into the batter until just combined.
• Grease the crock pot and pour the mixture into the pot.
• Sprinkle the blueberries over the batter.
• Cover and cook on low 3 hours or until a toothpick come out clean.
• Allow to cool with cover off for 1 hour then place in the refrigerator to chill for 2 hours or overnight.
• Serve cold with a little sugar free whipped cream if desired.
• Cover with plastic wrap or store in an airtight container in the fridge for up to 5 days. 

Video

 

Notes

Net Carbs: 1 g for the custard cake only, not optional ingredients.

This recipe was first  published in August 2016.

Nutrition

Serving: 1piece | Calories: 186kcal | Carbohydrates: 3g | Protein: 3g | Fat: 16g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 128mg | Potassium: 38mg | Fiber: 2g | Sugar: 0.3g | Vitamin A: 119IU | Vitamin C: 3mg | Calcium: 13mg | Iron: 0.4mg

The post Easy Slow Cooker Low Carb Keto Lemon Custard Cake appeared first on Sugar-Free Mom.

Sugar Free Lemon Cream Pie

Lemon lovers will adore this scrumptious pie! With a fabulous, flaky crust that is also low carb and grain free, even if you’re not quite into lemon you might just find yourself needing to try a piece!

I’m a lemon lover all the way so I have a few recipes besides this one that might tickle your fancy to make. If you don’t want a large pie like this in the house perhaps my Lemon Mug Cake would be best as it’s just a single serving.

If you’re into creamy custards try my Blueberry Lemon Custard Cake made in the Crock Pot, or my newest recipe without the need for a pie crust, Lemon Custard Pie!  I’ve also got an easy creamy, lemon cheesecake mousse you might love!

Who is Sugar Free Mom?

If you’ve been following my blog for a while now, you know a little about my family. For those who are new around here, these are the facts:

• I’ve been sugar-free for 18 years, gluten free and low carb for the last 11 and keto for the last 7. You can see my before/after pics and read my low carb keto journey here.
• Hubby was not sugar-free and low carb and we’ve been able to let our food differences not hinder our happy marriage of 25 years. In 2018 he finally went keto, hooray!
• I grew up in an Italian household where carbs were the main source of a meal.
• My dad is from Sicily and a very old fashioned Italian who still asks me if I want a sugar filled dessert when I come over or bread. This is been ongoing for the last 12 years. I doubt he will ever stop asking, but he’s my dad so I just let it go.
• My kids love everything I make, for the most part. They usually aren’t AS picky as the husband.

Sugar Free Easter Pie

As Easter is soon approaching this will be the star of the day in my kitchen.

Every Easter in fact I have tried a brand new recipe to share with my parents, brother, sister in law and of course my own kiddies and hubby. I think at this point everyone is getting used to my sneaky ways!

It’s pretty much a tradition now that it’s been happening for so long. I think they secretly look forward to it, even if I can’t ever get them to convert to a no sugar way of life.

BUT when special occasions arise, like holidays where I am hosting at my house, this is where I get to work on helping my family see that food without gluten and sugar is just as incredible as traditional favorites!

Making traditional recipes that typically contains a ton of sugar and having my sugar-free versions loved by family and friends, well that’s just a giant leap in the right direction don’t you think?

Low Carb Coconut Flour Pie Crust

Although my youngest son hates the taste of coconut flour, he can’t tell  my keto pie crust has any in it!  

This gorgeous pie has been tested and approved by the picky youngest child who hates all things coconut.

Also by the 72 year old Italian father who really loves carbs, by the picky teen who pretty much eats anything and everything these days, by the pickiest critic of all, my hubby and also a few other unsuspecting neighbors who had no idea it was sugar free and low carb! All with rave reviews!

How to Make Sugar Free Lemon Cream Pie

Ingredients

You need a pre baked low carb pie crust, eggs, low carb sweetener, salt, lemon juice, sour cream, heavy cream, gelatin, and vanilla stevia.

Directions

Preheat oven to 350 degrees F.

In bowl whisk together eggs, Swerve, sour cream and salt.

Slowly whisk in lemon juice and lemon stevia.

Pour filling into pre-baked pie crust.

Place pie onto a baking sheet and cover around the crust with aluminum foil.

Bake until barely set, about 30-35 minutes. Center of pie will still jiggle slightly.

Cool pie completely before adding topping.

To make topping, place the water into a small saucepan and sprinkle over the gelatin.

Heat on low stirring constantly until gelatin is dissolved. Set aside.

Pour heavy cream into a stand mixer with vanilla stevia. Whip until peaks form.

Slowly pour in the gelatin mixture. Spread this over the cooled lemon pie.

Refrigerate 1 hour and up to a day, loosely covered. Top with lemon zest if desired when serving.

Sugar Free Lemon Cream Pie FAQs

Can I swap the low carb sweetener?

When I first created this recipe back in 2016 I used Swerve sugar free sweetener which is less sweet than most granulated sugar free sweeteners that’s why I included lemon stevia as well in the recipe.

Due to recent studies using erythritol and many people not wanting to use it, I’ve had to work on adjusting many of my recipes. It will take some time but I am successfully using Monk Fruit and Allulose in most recipes.

If you don’t have lemon stevia, you can make this with the vanilla stevia or clear stevia in the filling. Use my Sweetener guide & conversion chart to help you.

Can I make this dairy free?

Yes you can make this lemon cream pie dairy free. In the filling you can swap the sour cream with dairy free sour cream or coconut cream. For the topping, use dairy free whipped cream.

Can I leave out the gelatin?

Yes you can leave out the gelatin but it is a stabilizer so wait until ready to serve to add whipped cream. If making the lemon cream pie ahead of time you will want to keep the gelatin in the topping so it doesn’t get runny in the fridge.

Do I have to pre bake the pie crust?

I used my coconut flour crust and pre baked it. Then I covered the crust well with aluminum foil before baking the lemon filling in the pie. I have not tried the crust without baking it first. I think it would have a soggy bottom if you don’t pre bake the crust.

How many fresh lemons should I use?

I used about 6 lemons to get 3/4 cup juice. This is Tart! If you don’t like it very tart reduce this amount to 1/2 cup.

Sugar Free Lemon Cream Pie

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Sugar-Free Lemon Cream Pie

Course Dessert

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 12 servings

Calories 239kcal

Author Brenda Bennett | Sugar-Free Mom

Ingredients

• 1 pre-baked coconut flour pie crust click that link to bring you to my recipe

Filling

• 4 eggs
• 1/2 cup Monk Fruit Allulose sweetener
• 1/2 cup sour cream
• 1/4 tsp salt
• 3/4 cup lemon juice
• 1 tsp lemon liquid stevia

Topping

• 1 tsp unflavored gelatin
• 2 tbsp water
• 1 1/2 cups heavy whipping cream
• 1 tsp vanilla liquid stevia
• Optional: lemon zest over the top

Instructions

• Preheat oven to 350 degrees F.
• In bowl whisk together eggs, sweetener, sour cream and salt.
• Slowly whisk in lemon juice and lemon stevia.
• Pour filling into pre-baked pie crust.
• Place pie onto a baking sheet and cover around the crust with aluminum foil.
• Bake until barely set, about 30-35 minutes. Center of pie will still jiggle slightly.
• Cool pie completely before adding topping.
• To make topping, place the water into a small saucepan and sprinkle over the gelatin.
• Heat on low stirring constantly until gelatin is dissolved. Set aside.
• Pour heavy cream into a stand mixer with vanilla stevia.
• Whip until peaks form.
• Slowly pour in the gelatin mixture.
• Spread this over the cooled lemon pie.
• Refrigerate 1 hour and up to a day, loosely covered.
• Top with lemon zest if desired when serving.

Video

Notes

Net Carbs: 4 g

This recipe was first published in March 2016 and updated with video in March 2019.

When I first created this recipe back in 2016 I used Swerve sugar free sweetener which is less sweet than most granulated sugar free sweeteners that’s why I included lemon stevia as well in the recipe.

Due to recent studies using erythritol and many people not wanting to use it, I’ve had to work on adjusting many of my recipes. It will take some time to fix all my recipes, but I am successfully using Monk Fruit and Allulose in most recipes.

 

Nutrition

Serving: 1piece | Calories: 239kcal | Carbohydrates: 7g | Protein: 4g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 73mg | Potassium: 48mg | Fiber: 3g | Sugar: 1g | Vitamin A: 140IU | Vitamin C: 6mg | Calcium: 19mg | Iron: 1mg

The post Sugar-Free Lemon Cream Pie {Keto, Low Carb, Gluten Free} appeared first on Sugar-Free Mom.

No Bake Cream Pie

No bake recipes remind me of all that is wonderful in life.

Leisure days without a schedule, casual dinner with friends in a backyard and relaxing nights chatting by a campfire.

This is exactly how I felt when I traveled with Wyman’s of Maine to Prince Edward Island, Canada to tour their blueberry facility and fields.

As soon as you land, the breathtaking views are captivating and the stresses of everyday life are a faint memory.

Wyman’s knew what they were doing when they planned our stay at The Inn of Bay Fortune, a 5 Star Country Inn! Talk about a place where you feel all the comforts of home, like you were visiting a friend you’ve known for years.

With flowerbeds and fire pits around every turn, you can’t help but feel relaxed as you soon as you start walking on the grounds.

Chef Michael Smith, the owner of The Inn, shared his passion about getting back to his roots and providing an unforgettable “Farm to Fork” experience for his guests.

These beautiful walking trials call you to come and explore their grounds.

They have an expansive organic farm with heirloom vegetables, extraordinary herbs and everything is used nightly for a carefully planned dinner menu (which changes daily), highlighting what they have foraged.

The dinner experience is something I will never forget and long to do again! Every night they throw a dinner party, with cocktails and hors d’oeuvres outside in different locations on the grounds. Once you are seated for dinner by their 25 ‘ long wood burning fire stove, the tasting adventure begins, served family style!

After being so pampered and relaxed from the evening before, we headed out the next morning to tour the blueberry fields and learn more about the great pollinators, the honeybees.

I was not that excited to face my fear of bees, but in the end I discovered they aren’t aggressive at all! They are essential to pollinating the berries in the fields. The honey bees are responsible for pollinating one- third of the nation’s produce. If there are no bees, there are no berries. Wyman’s is a national sponsor and advocate for the health of North America’s pollinators, partially funding The Pollinator Partnership to help increase awareness and research.

I have a new respect for the bees! But this was about as close as I could get LOL!!

Wyman’s has been in the business of growing and marketing wild blueberries for generations, founded by Jasper Wyman in 1874! They have over 10,000 acres of barrens and fields in Maine, New Brunswick, Nova Scotia and Prince Edward Island.

They’ve perfected the technique for fresh freezing fruit, harvesting the berries at the peak of ripeness to capture the best nutritional benefits and flavor. All Wyman’s fresh fruit is individually quick frozen within 24 hours of harvesting.

Fresh frozen is the best way to purchase the freshest blueberries, even fresher than getting them from a farmers market. No worries they will be going bad before you enjoy them either!

Frozen Blueberries

I keep Wyman’s frozen blueberries in my freezer at all times. We enjoy smoothies regularly. Having frozen berries in a smoothie takes away the need for using ice and diluting the smoothie!

But I’m not sharing a simple smoothie today, today is all about a luscious creamy dessert that looks like you spent hours putting it together and taste even better!

A simple no bake dessert that looks like a million bucks to serve for company, yet you can make it in under a half an hour, is a dessert worth it’s weight in gold in my opinion!

After facing two big fears on this trip, the bees and the smallest plane I’ve ever been on, I can tell you the feeling of confidence and exhilaration I left PEI with is something I will be forever be grateful for!

Thank you Wyman’s of Maine for an unforgettable experience!

Disclaimer: This incredible trip to PEI was kindly sponsored by Wyman’s of Maine, this recipe and post was not compensated. All opinions are 100% my own and always will be.

Low Carb Blueberry Cream Pie

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Sugar-Free Low Carb Blueberry Cream Pie

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 16

Calories 317kcal

Author Brenda Bennett | Sugar-Free Mom

Ingredients

Crust

• 1 cup sunflower seeds raw, unsalted
• 1 cup unsweetened shredded coconut
• 1/4 tsp salt
• 1/4 cup butter softened

Filling

• 1 cup Frozen Blueberries Wyman's
• 2 tbsp lemon juice
• 2.5 tsp gelatin
• 2 tbsp water
• 16 ounces cream cheese softened
• 3/4 cup Swerve sweetener
• 1/2 tsp lemon liquid stevia
• 1 cup heavy cream

Topping

• 1/4 cup blueberry mixture reserved from filling
• 1 cup heavy cream
• 1/2 tsp vanilla liquid stevia

Instructions

• Place all crust ingredients into a food processor and process until combined.
• Grease an 8 by 8 square dish. Spread crust evenly over the bottom, pressing and packing down into the dish for an even layer.
• Place the berries and lemon juice into the food processor and process until chopped. Set aside.
• Pour the water into a sauce pan and sprinkle gelatin over water. Bring to a boil and stir constantly until dissolved. Set aside to cool.
• Place 3/4 cup chopped berries, cream cheese, Swerve and lemon stevia into a stand mixer and blend on high until smooth. Pour in one cup heavy cream and blend on high for 2-3 minutes to thicken the mixture. Drizzle in the gelatin and blend a few minutes more.
• Pour the filling over the crust.
• Pour the remaining berries and one cup heavy cream into the stand mixer and blend on high until whipped in texture.
• Spread cream topping over the filling.
• Refrigerate for 2-3 hours or overnight before serving.
• Decorate with some berries and lemon zest before serving if desired.

Notes

Net Carbs: 4g

• You can make this into a regular pie using a 9 inch pie plate, but I don’t think you will be able to make 16 servings, more like 12.
• If you’re not a fan of using Swerve and stevia in the filling, replace with a total of 1 cup of sweetener of choice.
• For the topping, you can use whatever sweetener you like, about 1/2 cup. Always start with less, taste and adjust as needed.
• You can replace the sunflower seeds in the crust with any nut of choice you like.
• This recipe was first published in June 2016 and updated with video in July 2019.

Nutrition

Serving: 1piece | Calories: 317kcal | Carbohydrates: 6g | Protein: 4g | Fat: 31g | Saturated Fat: 18g | Cholesterol: 39mg | Sodium: 157mg | Potassium: 132mg | Fiber: 2g | Sugar: 3g | Vitamin A: 480IU | Vitamin C: 1.8mg | Calcium: 37mg | Iron: 0.8mg

The post Sugar-Free Low Carb Blueberry Cream Pie appeared first on Sugar-Free Mom.

KETO DETOX SMOOTHIE

I don’t know about you, but certain days require different kinds of breakfast choices.

Mondays.

Mondays are never easy after a fun weekend. Truth be told, I sometimes indulge in a little too many snacks or just tend to eat more than usual compared to a weekday. I always need something light and refreshing to kick boot my body back into the swing of things.

Even if you’re not much of a tea person as I am not, the point of the green tea here is to provide a little caffeine kick to your smoothie combining it into breakfast as well. I don’t feel the green tea has a strong flavor at all and the creamy avocado and refreshing cucumber are the stars in this drink.

Being that yesterday was Father’s Day and I of course am feeling the Monday blues and my body is sluggish and certainly not ready to start the week ahead, I make this.

And all is well in the world.

I feel better and my body thanks me.

Obviously this green tea smoothie can be enjoyed anytime, but on Mondays it is all the more appreciated!

LOW CARB GREEN TEA DETOX SMOOTHIE

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Low Carb Cucumber Green Tea Detox Smoothie

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2 servings

Calories 64kcal

Author Brenda Bennett | Sugar-Free Mom

Ingredients

• 8 ounces water
• 2 tsp Match Green Tea powder
• 1 cup cucumber sliced
• 2 ounces avocado
• 1 tsp lemon juice
• 1/2 tsp lemon liquid stevia
• 1/2 cup ice

Instructions

• Pour the water and green tea powder into a bender first and give it a whir to combine.
• Add the remaining ingredients and blend on high until smooth.
• Taste and adjust sweetener as desired.
• Enjoy immediately or refrigerate until ready to serve.

Notes

Net Carbs: 3.4g

Nutrition

Serving: 1serving | Calories: 64kcal | Carbohydrates: 4g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 10mg | Potassium: 93mg | Fiber: 1g | Sugar: 1g | Vitamin A: 48IU | Vitamin C: 3mg | Calcium: 15mg | Iron: 1mg

The post Keto Low Carb Green Tea Detox Smoothie appeared first on Sugar-Free Mom.

Fresh lemons make you pucker.

I love that.

Fresh lemons are antibacterial.

I love that.

Fresh lemons has a bazillion uses not only in recipes but in cleaning too.

I love that.

I realize I’m posting many lemon recipes but my weather here in little Rhode Island has been so cold that all I can do is make recipes that remind me of spring time.

This recipe comes directly from my Cook Book, Sugar Free Mom: Naturally Sweet & Sugar Free Recipes for the Whole Family!

It’s a gift for you to use for the upcoming Easter holiday in just a few days!

If you don’t feel like making it individual servings simply prepare it in one pie plate or an 8 by 8 baking dish.

One recipe tester mentioned she added some grated carrot for a citrus -y carrot cake style. She also made it dairy free by subbing the heavy cream with coconut cream and her entire family loved it!

I’m sticking with the lemon because….you know….I love that. 🙂

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Sugar Free Lemon Pudding Cakes from the Sugar-Free Mom Cookbook!

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6

Calories 114kcal

Author Brenda Bennett | Sugar Free Mom

Ingredients

• 3 eggs separated
• 2 tablespoons almond flour or sunflower seed flour
• 2 tablespoons lemon zest
• 1/4 cup lemon juice
• 1 teaspoon liquid lemon stevia
• 1 cup heavy cream
• 1/4 teaspoon salt

Instructions

• Preheat oven to 350 degrees.
• Whisk yolks in a bowl then stir in flour, lemon zest, lemon juice, stevia and heavy cream,
• Ina stand mixer beat egg whites and salt until soft peaks form.
• In batches fold egg whites into yolk mixture.
• Pour into 6 ramekins or an 8 by 8 baking dish.
• If using ramekins place them in a 9 by 13 baking pan.
• Pour 3 cups of hot water into baking dish and place int eh center of the oven.
• Bake until light and fluffy 25-30 minutes.
• Remove from water bath and allow to cool one hour.
• Refrigerate and chill 2 hours.
• Top with whipped cream and lemon zest if desired when ready to serve.

Notes

Check here for more info on The Sugar Free Mom Cookbook! To purchase click here!

 

Nutrition

Serving: 1serving | Calories: 114kcal | Carbohydrates: 2g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 128mg | Potassium: 44mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 120IU | Vitamin C: 7mg | Calcium: 21mg | Iron: 0.5mg

The post Sugar Free Lemon Pudding Cakes from the Sugar-Free Mom Cookbook! appeared first on Sugar-Free Mom.

Learning to embrace and truly love coconut flour has it’s challenges. If you love the flavor of coconut as I do it’s not that hard to love recipes that include it. But what about those times when you don’t want the taste of coconut and you just happen to have a child that has a tree nut allergy AND you want to eat low carb?

Options are limited since almond flour is out. Sunflower seed meal is great to sub almond flour and I’ve been happy with many recipes using it like my Grain Free Cinnamon Roll Muffins or my Grain Free Chocolate Chip Cookies.

But when you want a light and bright and pretty colored pound cake sunflower seed meal will not work. Getting my predicament?

They’re just aren’t any low carb flours as light in color as coconut flour.

And my aim is to get my family eating low carb and loving it.

So by embracing the coconut flour I also must take on the very many experiments and failures of using a temperamental ingredient.

And I hate failure. And I really don’t like having to make and buy triple the ingredients to get recipes perfect, but I must succumb to this fate as a food blogger.

At least the hubby is quite supportive when I go through more butter and eggs than anyone I know in a given week.

I think we need to buy ourselves some chickens so I can have all the organic eggs I want and need.

I’m quite serious. 🙂

So this recipe looks perfectly perfect doesn’t it?

I mean it’s beyond amazing when you can offer a pound cake like this to non sugar free, low carb friends and they leave you nothing to go home with on your plate.

That ALWAYS makes me smile.

I served it just like the picture above to a church event and it was gone within minutes.

Even if you’re not a fan of coconut you can make this pound cake more lemony with the adjustments I mention in my notes.

Happy Baking to you!

Brenda’s Notes:

• I’ve made this twice with similar fantastic results. The first time I used coconut milk in place of the heavy cream. The second time I had simply run out of coconut milk so using the heavy cream was just as delicious. I did notice less coconut flavor and more lemon flavor. You could also try unsweetened almond milk if you prefer.
• If you don’t have Swerve and use a stevia baking blend or Truvia, I would suggest leaving out the liquid stevia in the recipe.
• If you want even more lemon flavor remove the vanilla extract and use 1/2 teaspoon of lemon extract.

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Sugar Free Lemon Coconut Pound Cake {Low Carb and Grain Free}

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 14 servings

Calories 386kcal

Author Brenda Bennett | Sugar Free Mom

Ingredients

• 2 cups coconut flour
• 1 cup unsweetened shredded coconut I use Let’s Do Organic
• 1 cup Swerve sweetener
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 8 eggs
• 1 cup butter room temperature
• 1 cup sour cream
• 1 1/2 cups heavy cream
• 3 teaspoons lemon zest
• 1 tablespoon vanilla extract
• 1 teaspoon coconut liquid stevia or lemon liquid stevia
• optional topping: unsweetened coconut flakes I use Let’s Do Organic

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F.
• Generously grease a 9 by 5 loaf pan.
• Whisk the first 6 ingredients together. Set aside.
• In a stand mixer beat the eggs then add the remaining wet ingredients to the mixer.
• Once well blended pour half the dry ingredients into the wet and blend until combined.
• Pour the remaining dry ingredients and blend until just combined.
• Pour batter into loaf pan.
• Sprinkle with optional coconut flakes if desired.
• Bake 1 hour or until a skewer in center comes out clean.
• Allow to cool 1 hour then take a knife and run it along the edges to loosen.
• Carefully invert onto a serving plate or cutting board.
• Allow to completely cool before slicing.
• Best if kept refrigerated.

Notes

Net Carbs: 2g

Nutrition

Serving: 1slice | Calories: 386kcal | Carbohydrates: 10g | Protein: 6g | Fat: 34g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 138mg | Sodium: 231mg | Potassium: 141mg | Fiber: 8g | Sugar: 1g | Vitamin A: 644IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 1mg

The post Sugar Free Lemon Coconut Pound Cake {Low Carb and Grain Free} appeared first on Sugar-Free Mom.

Lemonade isn’t just for kids! This recipe takes lemonade to a whole new level by adding some fresh basil and seltzer making it a light fresh summery beverage! With only 3 calories and  no sugar this is a drink you can enjoy every day without guilt. If you’re not a fan of basil you can certainly leave it out but I guarantee if you venture to try it, you will be utterly surprised by how fresh and tasty it is! Wonderfully aromatic it will smell fabulous in your house after making it. The taste of basil is not overpowering in the least and gives the lemonade a depth of flavor you just won’t get with typical lemonade.

It’s the perfect beverage to serve for a ladies night in or having a summer cookout at home! I knew I wanted to make this for my friends rather than serve soda or just water when I first learned about a new to me product line called Ava Anderson. Once I went to a friends party of course I was hooked and knew I was destined for a party as well! And of course with a party for friends new recipes are a must have for this woman! It’s always my perfect opportunity to have my guests serve as taste testers. Many often are not used to sugar -free recipes and that’s always exciting to me! I’m on a mission to make them see sugar free is equally as delicious as sugar laden treats!

I made quite a few new treats I will be sharing on the blog soon, like No Bake Peanut Butter Pie and mini carrot zucchini muffins! But more important than the food was the message discussed at the party.

Here’s Laura my consultant sharing the Ava products for the party and what a fabulous job she did! She says so herself, she’s not a salesperson. It’s not about a product to make money here, its about spreading an important message through the non toxic products.

When Ava Anderson was a young 14 year old (who happens to live in my hometown of Rhode Island) she realized the dangers of toxicity of all the products she was using.  Early on she decided to do something about it. Ava Anderson No Toxic was born from this desire to get the chemicals out of the products we use every day. Her product line uses all natural ingredients from skin care, make up, bug spray, and sunscreen to cleaning products for the kitchen and bathroom.

My belief is that what we put on our skin as equally as important as what we put into our bodies!

My friend Melisa checking out the pretty new lipstick colors! I’m partial to the Crimson Red!

My friend Kara, hiding her face because she had a mask on!

Not only did everyone who came decide to get on board with the products, but they “got” the message and were as hooked as I am now! Products without being toxic to our skin are important for all ages, especially our young daughters! My daughter is 11 and will be using the deodorant as well as the skin care. I’ve been happily using the cleanser, eye make up remover and the  makeup. My eyes have always been super sensitive and would become very irritated with even using sensitive skin care cleansers and removers. I find no issue or problem using the Ava cleanser on my eyes. I’ve also purchased the bug spray and have been using the sunscreen as well.

I’m thrilled to have found out about Ava Anderson products and know many of you will also be excited to try them out!

My friend Laura is the consultant and if you are interested in looking over the products you can check out her link here, but if you order I would very much love it if you would tell her it’s for my party so I can get some free products!

My party number is #74354.  You will receive a free lip balm with SPF for ordering!

My party closes by July 31st, but you can still order at anytime with her after the party closes, Thank you!

Brenda’s Recipe Notes:

• If you don’t have liquid lemon stevia you can use some lemon extract and plain stevia if you like, just start with a small amount and adjust as needed.
• You could also use any sweetener you prefer if you’re not a fan of stevia.

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Sparkling Sugar-Free Basil Lemonade

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 10

Calories 3kcal

Author Brenda Bennett | Sugar- Free Mom

Ingredients

• 4 cups water
• 1 cup fresh basil
• 3 large lemons juiced or 1/2 cup lemon juice
• 6 cups sparkling water lemon flavor
• 1-2 teaspoons lemon liquid stevia
• 1 lemon sliced to garnish

Instructions

• Bring to a boil 4 cups of water, stir in basil leaves and turn off heat.
• Allow to steep for 15 minutes.
• Strain leaves and let cool.
• To a large pitcher, add lemon juice, sparkling water, lemon stevia and cooled basil water.
• Taste and adjust stevia as desired.
• Garnish with fresh basil leaves and lemon slices.
• Refrigerate until chilled.

Nutrition

Serving: 1g | Calories: 3kcal | Carbohydrates: 1g | Protein: 0.1g | Fiber: 0.1g | Sugar: 0.3g

Disclaimer: Ava Anderson has not compensated me for this product review. I simply love the message and the products and wanted to share them to spread this awesome message!

The post Sparkling Sugar-Free Basil Lemonade & An Ava Anderson Party appeared first on Sugar-Free Mom.

17 years ago I received my first kitchen appliance from my father- in- law for our wedding. It was a KitchenAid. Little did I know how much I would ever use this one tool. In fact when I first received it while I liked it, I never asked for it. Let’s just say it wasn’t on my registry and I was quite annoyed to be honest that my father in law, the baker, would give me something I didn’t really think I would use much. Oh how foolish I was back then. Thank God I never expressed my feelings. He would have been heartbroken and I would eating those words because I was so very wrong! Here’s my 17 year old KitchenAid I use almost daily!

Now today obviously there are some beauties! Have you seen the new artisan ones all painted and gorgeous? I envision this trusty one of mine that has never had a piece break or need to be fixed will last me forever and when my daughter is older I will be buying her a pretty painted one for her wedding day. She is 11, this will be a while! These are made so well, it’s really the best kitchen tool you could ever bring home.  I’m so grateful my father-in-law hooked me up. Wally was an avid baker and worked in a bakery and I so wish I had taken advantage to learn everything I could from him before he passed. He made the most amazing banana bread and always raved how simple and less time consuming it was with his KitchenAid. Sadly he passed when my daughter was  only 5 months old and my oldest was 3. But I know he would be so proud seeing me use it almost daily and make recipes for my family and sharing them on my blog.

I don’t have all the attachments that are available, but I do use my ice cream attachment as well as my juicer weekly. Even the kids get involved. We make lemonade weekly and I was putting them through hard labor to juice those lemons until the hubby bought me the juicer attachment. Now it takes us no time at all or I should say, it takes THEM no time at all, lol!

Speaking of juicing lemons you will need about 2 juiced lemons for these lemony butter cookies. Having a KitchenAid stand mixer just makes baking so much easier. Especially when using butter or cream cheese in any recipe. There’s just not a better way to get a smooth texture without seeing butter or cream cheese lumps throughout the batter.

The only way I’ve ever been able to make a dairy free whipped cream with coconut milk is with my stand mixer. It whips it up like no other and comes out perfect each time!

These cookies were a huge hit with the hubby and children. My daughter also had a friend sleeping over the day I made them and out of 30 cookies we had about 6 left! I’d say that was a hit!

Be happily prepared that if you purchase a KitchenAid for yourself or someone else, understand that it will last forever and become part of your family. Mine has lived longer than our first family pup! It will be the best gift you could ever give someone and maybe they won’t realize it at the time, but they will be forever grateful as I am to my father-in-law Wally.

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Sugar-Free Lemony Butter Cookies {Low Carb & Gluten Free}

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 10

Calories 151kcal

Author Brenda Bennett | Sugar-Free Mom

Ingredients

• 1 cup gluten free flour I used Bob's Red Mill
• 1/4 cup coconut flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup butter softened
• 1/4 cup unsweetened applesauce
• 1/2 cup erythritol
• 1/4 cup lemon juice I used 1 1/2 lemons
• 2 eggs beaten
• 1 teaspoon lemon liquid stevia

Lemon Iciing

• 2 tablespoons lemon juice
• 3 tablespoon powdered erythritol

US Customary - Metric

Instructions

• Preheat oven to 375 degrees.
• Line 2 baking sheets with parchment paper.
• Whisk together the flours, baking soda, baking powder and salt.
• In a stand mixer blend the butter, applesauce, erythritol, lemon juice, eggs and lemon stevia together until smooth.
• Slowly pour the flour mixture into the wet ingredients in the stand mixer just until incorporated.
• Using a 1 tablespoon measure, drop batter onto parchment. Makes 30.
• Bake 15 minutes or until slightly golden on top.
• Cool on a wire rack.
• Mix icing ingredients together in a bowl until smooth and drizzle over cooled cookies. (Icing will take about 20-30 minutes to set.)

Notes

Weight Watchers Points Plus for 2 cookies: 4*

Nutrition

Serving: 2g | Calories: 151kcal | Carbohydrates: 12.2g | Protein: 3g | Fat: 10.7g | Saturated Fat: 5g | Cholesterol: 60mg | Sodium: 194mg | Fiber: 2.5g | Sugar: 1g

Disclaimer: I’ve not been compensated to highlight KitchenAid in this post, I absolutely just love this appliance, but I am entering this post in a blogger contest to hopefully win a brand new KitchenAid Artisan 5 Quart mixer.

The post Sugar-Free Lemony Butter Cookies {Low Carb & Gluten Free} appeared first on Sugar-Free Mom.