Keto Low Carb Tiramisu Cake Roll

When you’re looking for an impressive dessert for family and friends who might not be sugar free or low carb, this is the one that will surprise all of them!

The chocolate cake has a light and airy texture and every single bite is creamy and delicious with all the flavors of a traditional tiramisu dessert without all the trouble of one.

If you’re looking at this and have never made a chocolate cake roll before you might be a little intimidated as I was once.

I’ve had plenty of trials with this recipe, but this final version is the one that will make anyone have success.

Our low-carb tiramisu cake roll makes 12 large slices in this delicious recipe and one slice has just 7 total grams of carbs or 3 g net carbs.

All the nutritional information is on the full printable recipe card at the bottom of this page. 

Classic Tiramisu

While this keto cake roll is not an authentic tiramisu classic Italian dessert, the delicious cream mascarpone mixture and keto coffee syrup resemble this classic dessert. 

Obviously a low carb tiramisu recipe for a cake roll will exclude high-carb ingredients like refined wheat flour, all purpose flour and refined sugar, you can still enjoy this favorite dessert on a keto diet or low carb diet.

I can’t say it will taste exactly like the real thing, but it will be decadent, delicious dessert and a perfect show stopping recipe for special occasions.

Cake Rolls

Let’s be honest though, it takes a bit of time to assemble something like this, while the baking of the cake itself takes as little as ten minutes.

The cooling time and chilling time takes a bit more longer than a traditional recipe for a cake, but the outcome is well worth the work.

Nut Free Cake Roll

My youngest has a tree nut allergy but also really just hates anything that has coconut flavor. Hiding it has been my goal as a low carb recipe developer since I can’t use almond flour in family keto recipes.

A product you may have never heard of before that is in this recipe is psyllium husk powder. The seeds themselves are indigestible, but are processed into powder for easier consumption. 

They are a wonderful source of dietary fiber, but here in this recipe, I’m using it to help the sponge cake layers itself not break when rolled, which happened 4 other times I tried making it. 

Ground psyllium seed husk helps bind moisture and makes keto version breads less crumbly so after seeking  advice of my friend from Low Carb So Simple I added just a little and success happened.

Sugar Free Chocolate Ganache

The detailed instructions below are quite simple really, bake the cake in 10 minutes, roll while warm, allow to cool completely, add coffee syrup and creamy filling, roll back up, chill it a while then add the sugar free chocolate ganache over the top. 

Here’s a simple 3 ingredient sugar free Chocolate Ganache that doesn’t even use cold heavy cream.

The cooling and chilling are what take the longest time than anything else in this keto tiramisu dessert cake roll recipe.

I actually made this for Easter with all my extended family and it was a huge hit with all of them who are not sugar free and low carb. My kids loved it, even the littlest with the tree nut allergy. He said with a mouthful of cake, “THIS IS SO DELICIOUS MOMMY!”

I think he has no idea coconut flour was in it and I will never tell!

More Keto Tiramisu Recipes

Keto Tiramisu Mug Cake

Keto Tiramisu Ice Cream

Sugar Free Low Carb Tiramisu Cake Roll

Print

Sugar-Free Low Carb Chocolate Tiramisu Cake Roll

Course Dessert

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Total Time 40 minutes minutes

Servings 12 slices

Calories 148kcal

Author Brenda Bennett | Sugar-Free Mom

Ingredients

Cake

• 1 ounce 85% dark chocolate or sugar free chocolate
• 1/3 cup Coconut Flour
• 1/4 cup unsweetened cocoa powder
• 1 tbsp Psyllium Husk
• 1/4 tsp baking soda
• 1/4 tsp salt
• 6 eggs room temperature
• 1 tbsp instant espresso powder
• 1/2 cup Monk Fruit Allulose confectioners sweetener
• 1 tsp chocolate liquid stevia or chocolate liquid Monk Fruit

Coffee Syrup

• 1/4 cup water
• 1 tbsp coffee strong, cooled
• 1/2 tsp coffee extract
• 1/2 tsp chocolate liquid stevia or chocolate liquid monk fruit

Mascarpone Filling

• 4 ounces mascarpone cheese or cream cheese
• 2 tbsp coffee cooled
• 2 tbsp unsweetened cocoa powder
• 1/2 tsp chocolate liquid stevia or chocolate liquid monk fruit
• 1/2 tsp coffee extract or vanilla extract
• 1/4 cup heavy whipping cream

Chocolate Ganache

• 1/2 cup heavy cream
• 1/4 cup unsweetened cocoa powder
• 1/2 tsp coffee extract
• 1/2 tsp chocolate liquid stevia or chocolate liquid monk fruit

US Customary – Metric

Instructions

Cake

• Preheat oven to 375 degrees F.
• Line a large baking sheet with parchment paper and grease. Set aside.
• Chop the chocolate by hand or in a food processor until fine crumbs.
• Add the remaining dry ingredients into the food processor and blend until combined.
• In a stand mixer or large bowl using an electric mixer, add the eggs and remaining ingredients for the cake and blend until combined.
• Slowly pour in the dry ingredients into the wet and blend until all incorporated.
• Remove immediately and add a sprinkle of cocoa powder over the cake.
• Bake in preheated oven for 10 minutes.
• Remove immediately and add a sprinkle of cocoa powder over the cake.
• Cover with a clean linen towel. Place another baking sheet pan the same size on top and flip over.
• Immediately and carefully remove the parchment paper on this side. Sprinkle with more cocoa powder and another clean towel or use more parchment.
• Roll up, starting at the short side, while the cake is still warm. Let cake cool completely before proceeding.
• Once cooled, unroll carefully. Set aside.

Coffee Syrup

• In a small bowl, whisk together the syrup ingredients and use a pastry brush to cover the cake with the keto syrup.

Mascarpone Filling

• Make the mascarpone cream filling in a stand mixer or separate bowl using a hand mixer, blend on high until smooth and spread this creamy mascarpone filling evenly over the entire cake.
• Roll cake back up, cover with parchment and refrigerate for at least 2 hours.

Ganache

• Heat the heavy cream in a sauce pan over low heat or you can use a double boiler pan, until just gently simmering, do not boil. Remove from heat and whisk in the remaining ingredients. Taste and adjust sweetener if needed.
• Cover cake with ganache and refrigerate. Use parchment over both rolled ends but leave the ganache on top uncovered in the fridge.
• Allow to chill for 3 hours or overnight before serving.

Storage

• Storage: Cover cake roll with plastic wrap and keep refrigerated for up to 7 days. You can also wrap individual pieces or store in an airtight container and freeze for up to 3 months. 

Video

Notes

Net Carbs: 3 g

If you’d like to change out the low carb sweeteners I used, please see my Sweetener Guide & Conversion chart. 

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

Nutrition

Serving: 1slice | Calories: 148kcal | Carbohydrates: 7g | Protein: 4g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 91mg | Sodium: 139mg | Potassium: 59mg | Fiber: 4g | Sugar: 1g | Vitamin A: 246IU | Calcium: 25mg | Iron: 0.4mg

The post Best Sugar-Free Low Carb Keto Tiramisu Cake Roll appeared first on Sugar-Free Mom.

​Sugar Free Keto Red Velvet Mug Cake Recipe

Valentine’s Day will soon be here and if you love chocolate like I love chocolate you are all ready wondering what delicious indulgence you can enjoy with your love.

Being sugar-free doesn’t mean living a life without chocolate or dessert! 

A sustainable sugar free life style is one that most certainly includes keto desserts and chocolate, just made at home where you can control the ingredients and the sweetness level.

If you’ve got a sweet tooth, this quick single-serving cake will satisfy those sweet cravings. Since it’s not a whole cake, you won’t be able to go back for another serving so this is portion control at it’s finest. 

Carbs in Traditional Red Velvet Cake

A regular red velvet cake made with all purpose flour or wheat flour, is often also made with vegetable oil which is highly inflammatory in the body.

Also it usually adds red dye which is banned in many countries because of its known harmful effects in the body.

​According to the app Cronometer, one serving of red velvet cake cupcake without frosting has 15 grams of carbs and a molten lava cake from Publix has 30 grams of carbs.

Either option is still too high for anyone following a ketogenic diet. That amount is going to kick you out of ketosis and cause sugar cravings. 

​Make this popular cake flavor using our low carb keto recipe below for a lot less carbs and no added sugar!

Carbs in our Low Carb Red Velvet Molten Lava Mug Cake

​Red velvet fans will love our low carb keto version just as much knowing the main ingredients are all natural ingredients which won’t cause your blood sugar to spike or cause cravings or ill side effects.

​Our keto red velvet mug cake mix makes two molten lava mug cakes and each one has just 4 g net carbs. The printable recipe card has all the nutritional information at the bottom of this page.

We use natural food coloring to make that beautiful red color or you could also use beetroot powder for the same effect.  

Low Carb Diet for Weight Loss

My hubby has finally after years of resistance taken on a lower( ish ) carb diet, and since the New Year has successfully lost almost 10 pounds.

I couldn’t be more happier he is now taking care of himself after many years of prompting, coaxing, pleading, and well, of course some nagging. But it’s because I love him and want him to live a long life with me!

While he’s feeling better because he’s lowered the total carbs daily, he is also not spiking his blood sugar levels which is helping him lose some weight. 

Yes I am rewarding his efforts with red velvet cake and chocolate.

My momma always told me the way to a man’s heart is his stomach, and 19 years later I am still doing just that, but at least this time, it’s a guilt free and without unhealthy consequences. 

Low Carb Sweetener Options

​I chose liquid Monk Fruit in a chocolate flavor to enhance the chocolate in this recipe. The one teaspoon equals about a 1/2 cup regular sugar in sweetness.

Here’s my Sweetener Guide & Conversion chart to help you decide on another low carb sweetener to use and how much.

You will see on my conversion chart I do not list any artificial sugar alcohol sweeteners like Maltitol or Sorbitol because artificial sweeteners cause great GI distress in many people. 

If you’ve ever eaten one too many of any store bought sugar free sweet treat like Russel Stover’s and have been in the bathroom with the runs, you know exactly what I’m talking about. I never want to experience that ever again so that’s why I’ve been using all natural sugar free sweeteners since 2008.

My best advice for changing sweeteners in my recipes is to start with just a little bit then taste and adjust since you can always add more if needed but you can’t take it away once added. 

​More Keto Mug Cake Recipes

Cannoli Mug Cake

Tiramisu Mug Cake

Chocolate Peanut Butter Mug Cake

Sugar-Free Red Velvet Molten Lava Mug Cake

Print

Sugar-Free Red Velvet Molten Lava Mug Cake

Prep Time 2 minutes minutes

Cook Time 1 minute minute

Total Time 3 minutes minutes

Servings 2 cakes

Calories 140kcal

Author Brenda Bennett | Sugar-Free Mom

Ingredients

• 2 tbsp coconut flour
• 1 tbsp unsweetened cocoa powder
• 1/4 tsp salt
• 1/2 tsp baking powder
• 1/4 cup unsweetened almond milk or coconut milk or heavy cream for tree nuts allergy
• 2 large eggs room temperature
• 1/4 tsp vanilla extract
• 1 tsp chocolate liquid stevia or favorite sugar-free sweetener that equals1/2 cup
• few drops of natural red food coloring or beetroot powder
• 2 tbsp sugar-free chocolate chips divided in half or 85% dark chocolate bars

Instructions

Microwave Instructions

• Whisk the coconut flour, cocoa powder, salt and baking powder together.
• In another bowl whisk the milk, eggs, vanilla extract, stevia and natural food coloring.
• Add the dry ingredients into the wet and stir until combined.
• Adjust food coloring to the redness you desire.
• Spray two 1-cup ramekins or microwave-safe mug with avocado oil cooking spray.
• Pour batter evenly into each dish.
• In the center of each batter, insert the sugar free chocolate chips.
• Microwave one cake at a time. Cooking time may vary depending on your microwave. I microwaved mine for about 1 minute, 30 seconds. If the top of the cake looks wet continue to microwave in 30-second intervals until the cake bounces back when you touch it on top.
• Enjoy warm right from the dish!

Oven instructions

• Pre-heat oven to 350⁰ degrees F, fan forced.
• Pour the batter into the two greased ramekins and bake for 10-15 minutes until the top has set but still jiggles. (Baking time will depend on the size and shape of your ramekin)
• Sit aside for five minutes out of the oven.
• Serve with sugar free whipped cream and berries, or low carb ice cream, or this sugar free cream cheese frosting. 
• Storage: These Lava Cakes will need to be eaten straight away and do not store well. You can refrigerate but you will loose that gooey chocolate center. 

Notes

 4 g net carbs

This recipe was first published in January 2016.

Nutrition

Serving: 1mug cake | Calories: 140kcal | Carbohydrates: 8g | Protein: 8g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 186mg | Sodium: 378mg | Potassium: 171mg | Fiber: 4g | Sugar: 1g | Vitamin A: 270IU | Calcium: 72mg | Iron: 1mg

The post Sugar Free Low Carb Keto Red Velvet Lava Mug Cake appeared first on Sugar-Free Mom.

Sugar Free Easter Eggs

Sugar Free Chocolate Easter eggs filled with the best keto cookie dough takes minutes to make! The hardest part is waiting for this easy sugar free chocolate shell to set before indulging!

We know raw cookie dough is a no no because it can make you very sick when eating raw eggs. Our recipe has zero sugar with no raw eggs so it is an edible cookie dough that won’t make you sick! 

I’m always trying to figure out new ways to impress my kiddos, especially for holidays. Easter being one of the notorious ones filled with all things added sugar and candy, they need to be wow-ed!

And wow them I did!

Carbs in Real Cookie Dough

2 tablespoons of raw cookie dough according to Cronometer, has 20 grams of total carbs, which is way to high on a keto diet and will kick you out of ketosis. 

Carbs in Keto Cookie Dough Recipe in Egg Shapes

​The printable recipe card has all the nutritional information below the recipe at the bottom of the blog post.

Our keto cookie dough Easter egg has 7 total carbs and 4 grams net carbs, which is much better for a ketogenic diet!

My kids were super impressed that these Easter treats could be enjoyed right now, even by the youngest who has a tree nut and peanut allergy. 

Recently I shared my luscious Peanut Butter Easter Eggs and of course my youngest was truly disappointed he couldn’t have one bite.

He was so sad and honestly I was so sad I didn’t have anything he could enjoy too. It made me determined to make something for him and others with tree nut and peanut allergies but also keep it a keto recipe for me and others who follow this lifestyle. 

When I told him everything in these cookie dough eggs were perfectly ok for him to enjoy, he was beyond thrilled and hugged me many times!

If you’ve got children or family members or friends with peanut allergies and tree nut allergies, any store bought candy is difficult to find without it having been made in a facility that processes nuts.

These Easter sweet sugar-free eggs will bring happiness to all of the sufferers of food allergies and they will love you for it!

Keto Sweetener Options

​If you don’t have coconut liquid stevia, you can use vanilla liquid stevia or even chocolate monk fruit liquid sweetener.

If you don’t have any of those, I’d recommend using a sugar-free confectioners sweetener.

I do not recommend granulated sweetener for this sugar free cookie dough recipe as it’s not baked and being a no bake edible keto cookie dough batter, a granulated sweetener will not incorporate well and the texture will be crunchy and grainy. 

​Here’s my Sweetener Guide & Conversion chart to help you decide how much to use in comparison to the liquid sweetener in the edible cookie dough Easter egg recipe.

You will see in my sweetener guide that using monk fruit or stevia you will need less sweetener than when using Erythritol or Allulose. 

Sugar Free Chocolate Chips

You can add mini or regular chocolate chips to the soft keto cookie dough batter.

Enjoy Life is a brand that makes chocolate chips  tree nut, peanut and soy free.

Also I like to use Lily’s chocolate chips for their sugar-free baking chocolate or dark chocolate, both sweetened with stevia and erythritol.

I would love to tell you we froze the remaining 2 dozen I made when testing out my recipe, but that would be a lie.

We ate some, brought some to a friends house, shared some more ate some more stored in the freezer and now of course we have none left for Easter! Looks like I will be making a dozen more very soon!

Here’s the egg mold I used: Wilton Easter Egg Mold. 

Hope you enjoy this fun and easy recipe for Easter!

Can I swap almond flour with coconut flour?

​Unfortunately coconut flour is very dense and absorbent so swapping it evenly with other sugar free flour or keto flours is very difficult and not easy to do.

For example, 1/4 cup coconut flour is about equal to 1 cup blanched almond flour. I would say you may need to double the almond flour or reduce the butter and cream cheese by half when using 1 cup of almond flour. 

Can I use pure maple syrup?

Often I get this question on many of my recipes, and this is that you could do but would add sugar and carbs to the nutrition info listed below for my recipe.

I don’t use maple syrup as it spikes my blood sugar and causes me to have sugar cravings. 

You could use my conversion chart and follow it for regular sugar amounts listed to replace the liquid stevia I used. 

Can I make these into truffles instead?

​Yes if you want to make these keto cookie dough truffles instead of Easter eggs, just roll the keto cookie dough into balls and dip in melted chocolate. 

More Easter Keto Desserts

Keto Peanut Butter Cookie Dough Truffles

Low Carb Carrot Cake Cheesecake

Low Carb Carrot Cake Cupcakes

Keto Lemon Cream Pie

Keto Coconut Butter Easter Bunny 

Keto Caramel Easter Eggs

Keto Peanut Butter Easter Eggs

Keto Chocolate Chip Cookies

Keto Cookie Dough Easter Eggs

Print

Keto Cookie Dough Easter Eggs

Prep Time 10 minutes minutes

Servings 16 eggs

Calories 220kcal

Author Brenda Bennett/Sugar Free Mom

Ingredients

• 1/2 cup butter softened at room temperature
• 8 ounces cream cheese room temperature
• 1/4 cup coconut milk unsweetened or unsweetened almond milk if no allergies
• 1 teaspoon coconut liquid stevia or see blog post above for other options
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1 cup coconut flour
• 4 ounces sugar free chocolate chips

Chocolate Coating

• 8 ounces sugar free chocolate
• 1 tbsp butter or melted coconut oil

Instructions

• Blend the first six wet ingredients in a large mixing bowl with an electric mixer until smooth. Taste and adjust sweetener, if needed. Mix in coconut flour, then stir in chocolate chips.
• Press into Easter egg mold, or shape into ovals or using a cookie cutter, and lay on a parchment-lined baking sheet. Freeze for 30 minutes.
• Melt chocolate and butter together, then stir until completely smooth. Pour in about 2 teaspoons of chocolate into Easter egg mold, then insert frozen cookie dough egg and cover with more chocolate. If you don’t have an egg mold, simply dip each oval-shaped cookie dough egg into melted chocolate until covered. Remove with a fork, tapping off excess chocolate and lay onto parchment-lined baking sheet.
• Refrigerate until chocolate is hardened. Best if kept refrigerated until ready to serve.

Video

Notes

 4 g net carbs for one cookie dough egg

This recipe was first published in April 2017.

Nutrition

Serving: 1egg | Calories: 220kcal | Carbohydrates: 7g | Protein: 4g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 31mg | Sodium: 169mg | Potassium: 21mg | Fiber: 3g | Sugar: 1g | Vitamin A: 390IU | Calcium: 16mg | Iron: 0.02mg

The post Sugar Free Low Carb Keto Cookie Dough Easter Eggs appeared first on Sugar-Free Mom.

Sugar Free Red Velvet Truffles

Valentine’s day is just around the corner! Do you have a special treat planned to make for the loves in your life?

I take every opportunity when a special occasion comes around to make a new sugar free recipe that not only appeals to my sweet tooth, but also can compete with store bought desserts!

I don’t know how it happened, but my 3 kids think Valentine’s day is about them. I guess it might be the fact for years I don’t just give the hubby a homemade gift, I give the kids something too. So I guess that’s my fault.

But just giving my hubby a treat like these keto red velvet truffles without sharing with the kids, there would be an uproar in my house for sure.

Sugar Free Chocolate

I remember the very first Valentine’s Day I was newly sugar-free. I really had no clue about anything that might spike blood sugar or had unhealthy ingredients in it and neither did my hubby.

He bought me some store bought sugar-free chocolate candy for Valentine’s day. I was thrilled, until…..about an hour later when the stomach cramps began.

I had no idea how Maltitol or other sugar alcohol products worked if you ate more than a little of it and in my body, it was not good.

I ate just one too many of those sugar-free candies! While I was so happy they were sugar-free and it was chocolate and I was desperate after months of no treats at all, portion control was thrown to the wind. 

I’m sure you can imagine the evening wasn’t spent very romantically.

It was after that horrible learning experience regarding store bought sugar-free candy, that I made the decision to make my own low carb desserts without nasty artificial sweeteners at home. 

I did some research and found stevia wouldn’t cause those adverse side effects. I never realized how artificial sweeteners were still causing me cravings even though I was following a low carb lifestyle.

I felt the sugar cravings were just as bad as when I was eating regular sugar. 

I’ve never looked back once I learned that and so that is how I started using stevia in all my gluten free, sugar free treats, like keto cookies and even cream cheese frosting.

I love the fact that you can also find the liquid stevia in many different flavors. Since then I’ve also added a few more natural sugar free sweeteners to my repertoire, like Allulose, Monk Fruit and erythritol.

My Sweetener Guide explains them all and I have a conversion chart for you too!

It doesn’t matter to me that I have to make my own special treats for Valentine’s Day. I’d rather know what I’m indulging, made with simple ingredients and isn’t going to make me sick, especially on Valentine’s Day.

These are one of the best keto Valentine’s day dessert around because they are super easy to make, no baking needed and I’m sure my hubby or yours could easily make them as well!

Can I make these cheese cake truffles dairy free?

Yes if you want to make these dairy free, you certainly can!

Just replace the heavy cream with canned coconut cream and replace the cream cheese with vegan cream cheese. A good choice we’ve used for my daughter is the Daiya brand. 

Natural Red Food Color vs Red Dye 40

​If you really want that deep red color for red velvet desserts, you do need to add a little bit of coloring.

Red dye 40 is an artificial food coloring common in dairy products like ice cream, yogurts and popsicles, sweets like candy, chewing gum and cereals and things like sports drinks, energy drinks and even whey protein powders.

It’s considered safe by the FDA, but some research has linked it to allergies, migraines and even behavioral problems like ADHD in children. 

Since we have lots of allergies from mold, pollen, dust, and my youngest with tree nut and peanut allergies, I stay away from anything with Red Dye 40 in it. 

I’ve found this natural food coloring on Amazon and at Whole Foods as a perfect choice to using artificial food coloring and it’s worked really well to color my baked keto desserts and no bake desserts beautiful red for my low carb red velvet creations! 

More Valentine Red Velvet Recipe you might like:

A Keto Red Velvet Cake for Couple’s

Red Velvet Cheesecake for two

Raspberry Cheesecake truffles

Sugar Free Red Velvet Cake with Molten chocolate

Here are even more tasty keto-friendly recipes for Valentine’s:

Tiramisu Mug Cake for Two

Strawberry Cheesecake Jars

Caramel Lava Cakes

Chocolate Lava Cakes for Two

Keto Low Carb Red Velvet Cheesecake Truffle Recipe

Print

Keto Low Carb Red Velvet Cheesecake Truffles

Servings 60 truffles

Calories 132kcal

Author Brenda Bennett

Ingredients

• 8 ounces unsweetened baking chocolate
• 6 ounces heavy whipping cream
• 8 ounces softened cream cheese or room temperature
• 1 tsp vanilla extract
• 2 tsp chocolate liquid stevia or vanilla
• pinch salt
• 1/2 tsp natural red food coloring
• 12 ounces 85% dark chocolate or Lily's sugar free chocolate for coating
• 1/4 cup sugar free chocolate chips Optional

Instructions

• Place chopped chocolate in a heat-proof bowl and add cream. Set bowl over a small saucepan over simmering water. Stir until melted and smooth. Remove from heat and set aside.
• Place the cream cheese, vanilla extract, and stevia into a stand mixer. Blend on medium until smooth. Add salt and a few drops of red food coloring. Blend again until combined. Pour in the cooled, melted chocolate and blend on medium speed until incorporated. Add more red food coloring until desired color. Stir in optional chocolate chips if desired.
• Use a 1-1/4-inch mini cookie scoop and make 60 small 1 inch balls of cream cheese mixture or make them bigger if you choose to make less Place them on two parchment paper-lined baking sheets. Freeze for one hour or overnight.
• Melt chocolate for outer coating by placing in a microwavable dish and heat in 30-second intervals, stirring after each, then heating for another 30-seconds until completely smooth—could take up to 2 minutes. 
• Dip red velvet truffles into melted chocolate, one at a time. Use a fork to remove and place back on parchment-lined baking sheet. Once all are coated with chocolate, refrigerate for 30 minutes to one hour, or until ready to serve.

Video

Notes

Nutritional information includes chocolate outer coating. Optional chocolate chips are not included.

Net carbs for 2 truffles: 3g

This recipe was first published on my blog in February 2016 and updated with video in February 2019.

Nutrition

Serving: 2truffles | Calories: 132kcal | Carbohydrates: 5g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 8mg | Sodium: 26mg | Potassium: 73mg | Fiber: 2g | Vitamin A: 100IU | Calcium: 15mg | Iron: 1.4mg

The post Keto Sugar-Free Red Velvet Cheesecake Truffles Recipe appeared first on Sugar-Free Mom.

Sugar Free Low Carb Chocolate Peanut Butter Bread

Chocolate and Peanut Butter. Peanut Butter and chocolate. 

The classic combo never gets old and the variety of keto recipes will never end. This keto peanut butter bread with a swirl of dark chocolate over the top is a lovely low-carb treat of healthy fats that will curb your sweet tooth!

I’ve adapted some of my favorite recipes from before I started a keto lifestyle using just basic ingredients and I never feel deprived.

When you can enjoy your favorite things and still stick to your health goals, it makes this a sustainable way of life!

I hope you are as excited about this delicious low carb peanut butter bread as I was making it!

Can I Make This Peanut Free?

Yes, if you have a peanut allergy, you can easily make this peanut free using sunflower seed butter. It works perfectly and has the same texture as creamy peanut butter. 

What brand of Peanut Butter should I buy?

​Most grocery stores now have a lot of food and sweet treats for the ketogenic diet, but you do need to read the ingredients for sugars.

Sometimes the names of sugar are in disguise and you can mistakenly eat keto desserts that you think won’t spike your blood sugar, but actually do, and raise your insulin levels.

​I recommend looking for store bought products with minimal ingredients listed. For peanut butter, simple ingredients with just peanuts and salt would be best. 

I like Justin’s classic peanut butter.

​The type of peanut butter does matter when making this keto bread. I would not recommend crunchy peanut butter, you need smooth for this bread. 

​You can also use other nut butters, if you don’t like peanut butter or sunflower seed butter. You could use an unsweetened almond butter or macadamia nut butter, or cashew butter. Just make sure they don’t include added sugar. 

How can I make this Tree Nut Free?

​If you have a tree nut allergy, you can easily make this tree nut free. Swap the almond milk and almond flour with sunflower seed flour and either coconut milk or whole milk or cream. 

​Can I swap almond flour for coconut flour? 

No, you can’t evenly swap almond flour with coconut flour but if you need to make these tree nut free, you can evenly swap almond flour with sunflower seed flour.

Adapted from my Low Carb English Muffin Loaf

The texture is amazing. Almost like an English muffin with some nooks and crannies and light and airy, not dense. Add that bit of chocolate swirl over the top and it’s almost like a little bit of dessert with your breakfast! 

Enjoy this bread for breakfast or as a side or as a snack, but whenever you eat this, you won’t be eating any guilt! It’s super low in carbs!

When I made my Blueberry English Muffin Loaf which I had adapted from my orginial English Muffin made in 2 minutes, another version was in the works in my head before I could have the chance to make it in the kitchen.

The first time I tested this out adapting from my orginial recipe from the Blueberry English Muffin, it was slightly oily so I did some adjustments with the almond flour and butter and it came out perfect the second time around! You can enjoy this quick bread right out of the oven, but I like toasting each slice for a little bit more crispness.

Can I use Monk Fruit sweetener instead of Stevia?

You can use any sugar substitute you prefer. I always have on hand vanilla liquid stevia and use it often in a dessert recipe, but you could swap it with what you prefer.

Use my Sweetener Guide & Conversion chart to decide how much of a different sweetener to use in place of the vanilla stevia I used in this healthy peanut butter bread.  

​I would recommend using a liquid Monk Fruit because it is just as sweet as stevia. If you use a granulated sweetener like erythritol in granular Swerve,  it is not as sweet as either monk fruit or stevia so you will need more of it.

Check my conversion chart for help with this. 

​Can I replace the unsweet chocolate with sugar free low carb chocolate? 

Yes, if you decide to replace the unsweetened chocolate I used, also replace the chocolate liquid stevia as that is what I used to sweeten the chocolate. You won’t need it if you are using a store bought sugar-free chocolate chips or bar, like Lily’s brand. 

Got another version for me to make with this loaf? Let me know, I love a good challenge!

More Keto Peanut Butter Low-Carb Recipes

Peanut Butter Cookies

No Bake Peanut Butter Mousse Pie

Keto Peanut Butter cheesecake

Keto Reese’s Peanut Butter Cups

Keto Peanut Butter Mousse

Keto Low Carb Chocolate Peanut Butter Bread

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Keto Low Carb Chocolate Peanut Butter Bread

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 12 slices

Calories 197kcal

Author Brenda Bennett | Sugar-Free Mom

Ingredients

• 1/2 cup natural peanut butter no sugar added
• 4 tbsp butter or coconut oil, avocado oil or olive oil
• 1/2 cup unsweetened almond milk
• 3/4 cup almond flour or 80 grams
• 1 tsp vanilla extract
• 1/2 tsp vanilla liquid stevia
• 2 tsp baking powder
• 1/2 tsp salt
• 6 eggs beaten
• 2 ounces unsweetened chocolate or see notes above
• 1-2 tsp chocolate liquid stevia or see notes above

Instructions

• Preheat oven to 350 degrees F.
• Melt the peanut butter with 3 tablespoons of butter in a large bowl. Set aside 1 tablespoon of butter.
• Stir in the remaining ingredients; almond milk, almond flour, vanilla extract, vanilla stevia, baking powder, salt, but do not add eggs yet. Wait to add eggs until you taste the peanut butter mixture.
• Taste batter for sweetness, adjust if needed, then stir in eggs until combined.
• Pour batter into a 8 by 4 loaf pan lined with parchment paper.
• In a separate bowl, add the remaining tablespoon of butter with the unsweetened chocolate and melt together about 30 seconds in the microwave. Stir then add the liquid chocolate stevia then taste and adjust. Stir until smooth. Skip chocolate stevia if using sugar free chocolate chips. 
• Drizzle the melted chocolate into the peanut butter layer. Swirl around with a butter knife.
• Bake for 45 minutes until puffed and golden brown and toothpick in center comes out clean.
• Allow to cool 15 minutes before removing and slicing.
• Enjoy or toast!

Notes

Net Carbs: 3g

 

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

Nutrition

Serving: 1slice | Calories: 197kcal | Carbohydrates: 5g | Protein: 8g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 92mg | Sodium: 195mg | Potassium: 139mg | Fiber: 2g | Sugar: 1g | Vitamin A: 235IU | Calcium: 62mg | Iron: 2mg

The post Keto Chocolate Peanut Butter Bread (Low Carb, Gluten Free) appeared first on Sugar-Free Mom.

SUGAR FREE LOW CARB BROWNIES

Sinking your teeth into a fudgey, gooey, melty, chocolatey brownie can be one of the most sinful indulgences, but it doesn’t have to be when it’s a low carb dreamy recipe!

Living a sugar free life style for the last 15 years hasn’t always been a piece of cake, pun intended. I’ve had to re-create many traditional recipes through trial and error simply because there just wasn’t a whole lot of options out there. Sugar-Free baking was pretty much not existent, and finding a delicious brownie recipe was hard to come by.

I’ve got a few brownie recipes I’ve made over the years here on the blog. Some are before I went low carb which are simply sugar free, not containing white refined sugar. If you’re new to baking without sugar and you’re family is new to eating desserts without sugar, you might enjoy some of these brownie recipes:

• Flourless Dairy Free Sugar Free (Black Bean) Brownies
• Sugar-Free Chocolate Skillet Brownie
• Keto Sugar Free Cheesecake Brownies
• Easy Keto Brownie Jars
• Sugar Free Pecan Pie Brownies

BEST EASY KETO BROWNIES

I do have this fabulous Cheesecake Brownie which is low carb and sugar free, but it’s a bit more work than a typical brownie recipe.

I felt I just didn’t have a Go- To Brownie recipe that was low carb and sugar free and didn’t require too much effort. So I’ve been working diligently over many weeks and many trials and errors to perfect the BEST BROWNIE RECIPE you will have need or want!

KETO NUT FREE BROWNIES

When I did my research of what really make s a traditional brownie chewy, gooey, and fudgey the basic ingredients are adding an egg yolk, brown sugar, oil and under-baking, not baking the recipe to completeness, letting it come out of the oven when it’s really not quite done.

I knew I could make it happen for a low carb/sugar free girl like myself and I did!

Meet the fudgiest, low carb, sugar-free, gluten free and nut free gooey brownie you will ever have!

The extra sugar free chocolate chips are completely optional and do not make or break the fudgey texture of this brownie, but do add that extra something special that really can’t be beat.

I can’t imagine a life worth living if I couldn’t indulge in chocolate and have a delicious chocolate brownie every once in a while! These brownies make living a sugar-free and low carb lifestyle- manageable, doable, sustainable and rewarding in every sense of the word!

Brenda’s Notes:

• You can use any chocolate you prefer. Lily’s Sweets linked below is sweetened with stevia and that’s why I like them.
• If you don’t have chocolate liquid stevia, vanilla would also work here.
• Please weigh your measurements, it makes a huge difference in the outcome and texture.
• Instant coffee is added because it enhances the rich flavor of chocolate and does not add any coffee taste at all.
• I linked below to the protein powder I used below, you can use whichever you like but I do not recommend leaving it out. It provides what often gluten helps do in recipes, provide that chewy texture and makes the surface of the brownie look like traditional brownies.
• I can not recommend switching out the coconut flour for almond, they are not interchangeable and require different amounts of liquid. I have made this recipe over 4 times and did not try it with almond flour because my youngest would be eating it and he has a nut allergy.
• You can sub the oil with another oil or even replace with butter, but fair warning, I’ve made this without oil and all butter and it’s not as gooey and fudgey.

SUGAR FREE LOW CARB BROWNIES (NUT FREE)

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Sugar-Free Low Carb (Nut Free) Brownies

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 16 servings

Calories 155kcal

Author Brenda Bennett | Sugar-Free Mom

Ingredients

• 8 ounces sugar free chocolate chips Lily's Sweets brand
• 1/2 cup butter
• 1/2 cup avocado oil
• 2 eggs
• 1 yolk
• 2 teaspoons vanilla extract
• 1 teaspoon chocolate liquid stevia
• 1/4 cup heavy cream
• 3/4 cup Better Than Sugar Confectioners sweetener or choice sweetener
• 1/4 cup coconut flour
• 1 scoop chocolate protein powder or ( 34g)
• 1/4 cup unsweetened cocoa powder
• 2 teaspoons instant coffee
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• optional: 1 cup sugar free chocolate chips

Instructions

• Melt the chocolate chips and butter over low heat on the stove or microwave for 1-2 minutes and stir until completely smooth. Set aside.
• Preheat oven to 350 degrees F.
• Add the oil, eggs, yolk, vanilla extract, stevia and cream to a stand mixer and mix until combined.
• Slowly pour in the melted chocolate while the mixer is on low speed.
• Add the remaining ingredients and blend until combined.
• Stir in the optional chocolate chips if desired.
• Line an 8 by 8 pan with parchment paper or grease pan.
• Pour in batter and bake for 25 minutes. It might look underdone but it's best to take it out before it looks done to achieve that gooey texture.
• Allow to cool 15 minutes before slicing.
• Best if enjoyed the same day although storing in the fridge, covered, will keep it well for the next day.

Notes

Net Carbs: 3g

This recipe was first published in April 2017 and updated with video in February 2021.

Nutrition

Serving: 1piece | Calories: 155kcal | Carbohydrates: 4g | Protein: 5g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 53mg | Sodium: 127mg | Potassium: 61mg | Fiber: 1g | Vitamin A: 280IU | Calcium: 17mg | Iron: 0.5mg

The post Sugar-Free Low Carb Fudgey Brownies (Nut Free) appeared first on Sugar-Free Mom.

I am a woman who loves chocolate and I also choose to be sugar-free and low carb. So I guess you could say I’m pretty particular in what I put into my body.

When companies send me products to try I usually don’t recommend many of them unless they are ones I would certainly enjoy myself or let my kids enjoy.

Recently I was sent some samples of this sugar-free chocolate by ChocZero. It’s sweetened with monk fruit and something I’m really not accustomed to having. Usually I stick with stevia and erythritol as my primary low carb, sugar-free sweeteners of choice, but I was intrigued enough to try these samples out of my duty as a sugar free blogger of course. 😉

As you can see from the photos there are quite a few options to choose from. They include, Milk Chocolate, 50% Cocoa, 70% Cocoa, 85% Dark and 92% Dark. In each bag contains a nice little packaged individual serving size. Between all of them 1 piece has between 4- 6 total carbs and dietary fiber is anywhere from 3-5 grams, making each piece approximately 1 Net Carb! 

I don’t know about you but that makes me happy, I was sold on them! They taste fantastic, no after taste whatsoever. My kids and hubby tried some as well and felt the same, no funny aftertaste.

If you’ve ever had any store bought sugar-free chocolate containing maliltol or sorbitol, you know all to well the stomachaches that follow from having too much of it. These DO NOT contain any sugar alcohols that would cause stomach upset or gastric pains.

I can think of a ton of my recipes you could use with this yummy chocolate, like these Fudgey Brownies, Cheesecake Brownies or my Low Carb Peanut Butter Blossoms with chocolate center!

I’m excited for you to try this chocolate!

This Giveaway is Now CLOSED!

This Give Away is for 3 Readers of Sugar-Free Mom! 

Good Luck to all who enter!

To Enter this Giveaway Below:

1. You must a US resident only, sorry everyone!
2. You need to comment below if you’ve ever tried products with Monk Fruit or have used it in a recipe, please share.
3.  Follow ChocZero on Instagram.
4. Follow SugarFreeMom on Instagram.
5. Deadline to enter is Mother’s Day, May 14th, 2017 at midnight.  3 Winners will be selected randomly using the Rafflecopter plug in below. I will email each winner and you must reply within 24 hours or I will choose a new winner. Choczero will mail each winner selected with 6 bags of your choice!

a Rafflecopter giveaway

Disclaimer: I received samples of Choczero chocolate. I did not receive compensation to write this post. This giveaway is being sponsored by Choczero. All opinions are 100% my own. 

The post Sugar-Free Monk Fruit Sweetened Chocolate By ChocZero appeared first on Sugar-Free Mom.

Rich and luscious Sugar-Free Caramel Sauce combined with shredded coconut, and with a drizzle of sugar free chocolate make these one of the easiest no bake recipes you will want to enjoy again and again.

I can’t get enough of my recipe for caramel sauce and continue to want to make new recipes using it. It’s such a simple recipe yet so many other recipes can be developed using it. Of course if you don’t want to make my recipe for the caramel sauce you can take the easier way out and purchase some caramel sauce for use in this recipe. I’ve got a link below for you. But honestly after the caramel sauce is made it’s basically 3 ingredients!

Actually I think these might be even better than the Samoa cookie! Even if you can make a low carb Samoa cookie or have in the past, those need baking and this recipe doesn’t and that’s why I love it so. Mix and roll and set.

My entire family, picky hubby and kids too, were in love with these! It’s also a wonderful nut free option for those who have nut allergies in the family like we do.

Girl Scout cookie season may be almost over but these Samoa truffles can be enjoyed all year long!

Brenda’s Notes:

• The making of the caramel sauce takes under 5 minutes but you do need to wait for a few hours for it to thicken. 
• Everything I used is linked in the recipe below.
• After allowing the chocolate to set in the fridge, these were fine to leave out on the counter.
• You can use any chocolate of choice. The Lily’s Brand is sweetened with stevia.

These were LOVED by my picky family and even the hubby!

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Low Carb Samoa Truffles

Servings 30 truffles

Calories 82kcal

Author Brenda Bennett | Sugar-Free Mom

Ingredients

• 8 ounces my sugar free microwave caramel sauce
• 12 oun ces unsweetened shredded coconut
• 8 ounces Sugar Free Chocolate chips I used Lily's brand

Instructions

• Prepare my caramel sauce according to directions or use store bought like this one from Choczero. Allow it to thicken for at least 3 hours or overnight on counter to thicken before using in this recipe.
• Toast coconut in a dry skillet over medium heat until lightly browned.
• Add the coconut to a bowl, pour in the caramel sauce and stir together until well combined.
• Refrigerate 1 hour.
• Roll into balls or use a large cookie scooper to scoop mounds and place them onto a parchment lined baking sheet. I was able to make 30 balls using my cookie scooper.
• Freeze for 1 hour.
• Melt chocolate in microwave or on low heat on stove.
• Dip the bottom of each into chocolate and place back onto cookie sheet then drizzle more chocolate over the top.
• Refrigerate to set the chocolate.
• Enjoy!

Notes

Net Carbs: 1.8g

Nutrition

Serving: 1truffle | Calories: 82kcal | Carbohydrates: 4.3g | Protein: 0.9g | Fat: 7.4g | Saturated Fat: 4.5g | Cholesterol: 6mg | Sodium: 35mg | Fiber: 2.5g | Sugar: 0.5g

The post Low Carb Samoa Truffles (Gluten Free and Nut Free) appeared first on Sugar-Free Mom.

This recipe was originally posted in May of 2012, but really needed some updated photos! See below! It’s been a popular recipe since I posted it and many years later still going strong.

Sometimes special recipes like this that win over everyone need to come back to the forefront and so that is why I’m sharing it again today. So all of you who may not have ever seen this or tried it and hear how I became a rock star mom and amazed my kids AND you can be one too!

Would you like to be seen as the coolest mom in the neighborhood or at least in your family ?!!

I can tell you very simply how I became just that! I made MAGIC SHELL at home and the kids were in shock at how quickly it worked!

My kids have loved this junk the first time they tried it at Grandma’s house……sigh………

Even though they only eat it occasionally I knew there had to be a way to make it at home without all that sugar!

Discovering the beauty of coconut oil has been the best thing ever and one of the main ingredients that gets this to work perfectly.

This may not be the lowest in fat or calorie, but it sure beats buying it and all the other sugar that comes along in the little expensive bottle doesn’t it?

STIR and STIR and STIR until it is well adsorbed. That’s it!

You DO NOT have to keep this refrigerated. But if you decide to place it in the fridge you will need to heat it up before being able to pour it over anything.

The coconut oil hardens in the fridge. Reheat in the microwave for 30 seconds if you feel better storing it in the fridge then once heated pour over ice cream and enjoy!

Here’s a quick video showing how easy and fast this really is!

Pour it right onto your favorite ice cream and instantly hear the amazing oohs and aaahhs coming from your family!

Try this over my vanilla bean ice cream or my peanut butter cheesecake ice cream!

****Please note: The recipe below is using stevia to taste, in the video I am using Swerve sweetener, 3 tablespoons was just right for the kids!

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Chocolate Hardening Sauce [a.ka. Magic Shell] No Sugar Added

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 12

Calories 46kcal

Author Brenda Bennett Sugar-Free Mom

Ingredients

• 4 tablespoons coconut oil melted
• 1/2 cup cocoa powder unsweetened
• 1-4 teaspoons Liquid Stevia Chocolate

Instructions

• Mix together and taste and adjust sweetener as needed. It does not need to be refrigerated.

Notes

Net Carbs: 0.7g

Nutrition

Serving: 1g | Calories: 46kcal | Carbohydrates: 2g | Protein: 0.3g | Fat: 5g | Saturated Fat: 4g | Fiber: 1.3g

The post Chocolate Hardening Sauce [a.ka. Magic Shell] No Sugar Added appeared first on Sugar-Free Mom.

Nut Free snacks for school lunches can be a daunting task. I’ve got two boys with tree nut and peanut allergies so I know how difficult it is to even find allergy friendly snacks even in health food stores. Most of the time, I make my own snacks to avoid worry about whether the products have been processed in a facility that processes nuts and how it will effect my littlest man who is severely allergic than the oldest.

Todays lunchbox snack is for my daughter who recently got braces and can’t have anything chewy, gooey or crunchy. Not an easy task either I should say.

Over the last few months I’ve partnered with Kohl’s and their #makeyourmove campaign promoting getting more time outdoors, being active, away from electronics and spending time together with those you love. Taking care of yourself not only in the mind, but body too, is also part of my own personal #makeyourmove campaign. Taking care of myself as a mom means allowing myself time to work out, planning easy meals and not leaving all the chores for just me, which causes major stress and unhappiness.

Teaching my kids to be more independent in the kitchen and assigning chores for them that help us all in our home together makes the days go smoother and the nights be more focused on time together as a family.

The recipe I’m sharing today was made by my 12 year old daughter. I created the recipe so that it wouldn’t involve much work and no baking, something she could easily whip up on a weekly basis with little to no -MOM -involvement.

Love these awesome containers? I found them at Kohl’s and they are perfect! I also let me daughter pick out a new backpack, isn’t it cute! SO many choices she had a hard time deciding!

This holds a nice sandwich or salad and folds perfect over two other compartments.

I love this container as well, no leaks for the Homemade Ranch dip from my cookbook and cherry tomatoes!

Sealed well, placed into a lunch bag and she is good to go.

These easy chocolate bites contain a good amount of protein, are grain free and nut free making them ideal for school lunchboxes! Best part is the ingredients go into a food processor, then just rolled into balls and refrigerated making it easy for a child to make and helping a mom create more independent kids in the kitchen!

Want to learn more about the healthy solutions offered at Kohl’s and their #MakeYourMove campaign? Check out their social channels: Facebook, Twitter, Instagram and Pinterest.

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No Bake Sugar Free Chocolate Protein Bites (Grain Free, Low Carb, Nut Free)

Course Snack

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 6

Calories 305kcal

Author Brenda Bennett | Sugar-Free Mom

Ingredients

• 3/4 cup unsweetened shredded coconut
• 1/4 cup unsweetened cocoa powder
• 1/4 cup hemp hearts
• 1/4 cup raw unsalted pumpkin seeds
• 1/4 cup raw unsalted sunflower seeds
• 1/2 cup sunflower seed butter unsweetened
• 1/4 teaspoon salt
• 1/2 teaspoon organic stevia extract
• 1/2 teaspoon chocolate liquid stevia
• optional coating: 1/4 cup sugar free chooclate chips or unsweetened shredded coconut flakes

Instructions

• Place all ingredients into a food processor and blend until combined.
• Taste and adjust sweetener if needed.
• Use a small cookie scoop and shape into 12 balls.
• Roll in optional coating if desired.
• Refrigerate until ready to serve.

Notes

Net Carbs for 2 Balls: 9.9 grams

Nutrition

Serving: 2g | Calories: 305kcal | Carbohydrates: 12.9g | Protein: 10.6g | Fat: 26.4g | Saturated Fat: 8.7g | Sodium: 206mg | Fiber: 3g

This post is sponsored by FitFluential on behalf of Kohl’s.

The post No Bake Sugar Free Chocolate Protein Bites (Grain Free, Low Carb, Nut Free) appeared first on Sugar-Free Mom.

Combining coffee or in this case espresso makes chocolate recipes all the more amazing!

If you’ve tried my Chocolate Sorbet you know exactly what I’m talking about! Strong coffee is the perfect pairing for accentuating the chocolate flavor in any recipe. If you’ve never tried adding coffee to a chocolate recipe and don’t think you’ll like it because you might not be a coffee lover like me, ((((shudder)))), I ask you try it once and you be the judge.

The coffee flavor is NOT the star, I repeat, the coffee flavor is not the star. In fact you can’t even tell it’s in there.

The first time I made this I actually tried it with heavy whipping cream in place of the milk.

Know what happened? I had a thick ganache in a bowl! Thick like eating chocolate fudge with a spoon!My kids and hubby absolutely loved it like that. Since my boys have tree nut allergies I used 2%milk when I made it for them.  I was ok with the rich thickness from the heavy cream but actually the result I was going for was creamy, smooth, soft on my tongue, not thick and fudgey.

I seem to learn through trial and error and I have a habit of failing often, so that means I must be getting better and better right?

Larger portions place into small serving dishes or mini ramekins or for more servings use tall glasses like I did below with a mini but long spoon to get all the goodness at the very bottom.

Seen here topped with optional Sugar Free Whipped Cream and shavings of sugar free dark chocolate candy bar from the brand Lily’s.

Brenda’s Notes:

• If my boys weren’t eating this for dessert I would replace the unsweetened almond milk, with 2% milk., due to the tree nut allergies in our family. That would increase the carbs and calories but for those with nut allergies it’s a must.
• Other options if you need to keep it dairy free, you can find vegan cream cheese for the mascarpone I used at your local health food store. The brand I found was Daiya.
• I haven’t tried this without using both the Swerve sweetener and the stevia. If you eliminate the Swerve you would need to increase the stevia. I you replace the Swerve with another sugar free sub like granulated Pyure stevia then you would need to eliminate the liquid stevia. Most granulated sugar free subs are much sweeter than Swerve.

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Sugar Free Chocolate Espresso Mousse

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 8

Calories 229kcal

Author Brenda Bennett | Sugar Free Mom

Ingredients

• 6 ounces sugar free chocolate chips I used the brand Lily's Sweets
• 1/4 cup unsweetened cocoa powder
• 1/2 cup Swerve sweetener
• 1 1/2 cups unsweetened almond milk
• 2 egg yolks
• 1/4 teaspoon instant espresso powder
• 1/4 teaspoon fine sea salt
• 1 teaspoon double chocolate stevia
• 8 ounces mascarpone cheese or cream cheese

Instructions

• Place the chocolate chips into a high powered blender and set aside.
• In a sauce pan over low heat bring the cocoa powder, swerve, almond milk, yolks, espresso, and sea salt to a simmer, whisking constantly until thickened, about 5 minutes.
• Pour this mixture into the blender to melt the chocolate.
• Blend on high until smooth.
• Add in the mascarpone cheese and liquid stevia.
• Spoon evenly into 8 ramekins or serving glasses.
• Chill 2 hours.
• Serve cold and top with whipped cream if desired.

Notes

Net Carbs: 10.1g

Nutrition

Serving: 1g | Calories: 229kcal | Carbohydrates: 13.8g | Protein: 4.8g | Fat: 21.3g | Saturated Fat: 11.6g | Cholesterol: 86mg | Sodium: 116mg | Fiber: 3.7g

The post Sugar Free Chocolate Espresso Mousse {Dairy Free Option} appeared first on Sugar-Free Mom.

Just something about chocolate around Valentine’s Day that gets everyone excited. Although it doesn’t have to be  Valentine’s day to enjoy these little chocolatey truffles.

There an are an easy crowd pleaser and family favorite!

If you’re not a fan of mint you can certainly leave it out and these will just be chocolate truffles, but adding a little peppermint extract and my favorite liquid stevia from Sweetleaf jazzes up the typical truffles from ordinary to extraordinary!

Whether you enjoy a Valentine’s date night out with your significant other or you are staying home as a family, these truffles make the best after dinner treat. All made without sugar, low in carbs, grain and gluten free!

Other Recipes you might enjoy for Valentine’s Day:

• Valentine’s Peanut Butter Hearts
• Heart Shaped Coconut Candy
• Homemade Peppermint Patties
• Crock Pot Peppermint Fudge
• Crock Pot Sugar Free Fudge
• Mint Mocha Pudding
• No Bake Raspberry Cheesecake Mousse
• 3 Ingredient Peanut Butter Fudge
• Sugar-Free Chocolate Skillet Brownie

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Sugar-Free Mint Chocolate Truffles

These simple truffles will be just the thing to curb your sweet tooth.

Prep Time 30 minutes minutes

Servings 30 truffles

Calories 121kcal

Author Brenda Bennett

Ingredients

• 1/2 cup heavy cream
• 8 tablespoon butter unsalted
• 12 ounces sugar free chocolate bar unsweetened, Lily's brand
• 1 teaspoon Sweetleaf Liquid Peppermint Sweet Drops
• 1/2 teaspoon peppermint extract
• 1/4 teaspoon salt
• 1.5 cups sugar free chocolate chips Lily's brand
• Sugar Free Sprinkles optional

Instructions

• Over medium low heat, add the cream and butter to a saucepan. Stir it until it melts and the cream simmers.
• Remove from heat and add in the chocolate bar, sweetener drops, extract and salt. Stir until all melted and combined well.
• Pour mixture into a bowl and refrigerate until firm enough to mound into a spoon, about 30 minutes.
• Line a baking sheet with parchment paper and scoop the chocolate mixture by tablespoons. Cover and refrigerate again for another 30 minutes.
• Roll each mound until smooth and freeze for 20 minutes.
• Melt the chocolate chips and dip each truffle in melted chips one at a time. Remove with a fork, shake off excess chocolate, and return to baking sheet.
• Sprinkle optional pink sugar free sprinkles on top.
• Refrigerate until firm, about 1 hour.

Notes

Total Carbs & Net Carbs= 3 grams for 1 truffle

Nutrition

Serving: 1truffle | Calories: 121kcal | Carbohydrates: 3g | Protein: 2g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 43mg | Potassium: 1mg | Sugar: 0.01g | Vitamin A: 93IU | Calcium: 1mg | Iron: 0.001mg

The post Sugar-Free Mint Chocolate Truffles (Low Carb, Keto) appeared first on Sugar-Free Mom.

I can’t tell you it’s been easy or a piece of cake (pun intended) to write a blog and have it become successful enough to make a living, but it can happen because hard work truly does pay off.

Three years ago I was with some friends for a mom’s weekend away and sharing with them my idea to start SugarFreeMom.com. I had no idea how it would work, if it would work or how I could possibly make it work.  Being a mother of 3, homeschooling, tutoring part time I was all ready so busy, but I knew my passion was cooking and I was willing to work my butt off to get to the place where I could quit tutoring part time.

It certainly didn’t happen over night but consistently for a good year, I posted 6 days a week! Crazy right? Yes I know but I had a goal; to get my recipes out there sharing with people that a sugar-free way of life is attainable, enjoyable and delicious! I’ve found so many people just never realized how good it could be or how easy it could be to live sugar-free. I’ve been doing it for over 10 years and that’s why I share what I do, and what I love. I am thrilled when someone is shocked no sugar is in an amazing dessert they just tasted.

As the first year was a difficult time of working as a tutor to special needs kids, raising my 3 kids and teaching them at home and living life with busy activities for them, it was stressful, but again when you can do something you love, it’s not a chore. Cooking for my family is never the difficult part, but all the other responsibilities of course get in the way LOL, wish I could just cook, bake and take photographs all day, ha!

As the second year began I was able to quit tutoring which freed up my afternoons and evenings 4 times a week and I was able to reduce the posting to 4 times a week.  That first year and even the second, I did nothing else but share my recipes and pray you all liked them. I never went to any food blogging conference, never networked with others, and didn’t even get paid to work with brands at that point.

I remember my hubby telling me, just focus on the content, be reliable and steady and the rest will come. He was right on with that!

By the start of the 3rd year brands were finally reaching out to me and I didn’t work for free. I was able to attend my first conference in the spring of this year as well as this summer. I actually went on my first paid business trip to Maine to explore the Wild Blueberry barrens as well. And the biggest news was that I was approached to write a cookbook! The Sugar-Free Mom Cookbook will be out December 9th!! If you’ve ever written one you know it’s truly a labor of love and when it’s finally complete you feel like you’ve given birth, no lie!

But again, nothing would have happened if you all didn’t try my recipes, enjoy them and share them.

I’m so very grateful for the faithful followers of my blog and appreciate every single comment I receive!

To show my appreciation in a tangible way I’m happy to share some chocolate that I love with you!

Lily’s is celebrating with me by providing 3 Sugar-Free Mom readers  a chance to win their chocolate goodies!

• Creamy Milk Chocolate bar made with 40% Chocolate – Rich and smooth, this melt-in-your-mouth bar is a favorite for those who enjoy the sweet, simple pleasure of milk chocolate. With 20% fewer calories than traditional milk chocolate and no added sugar, this tasty chocolate bar is perfect for satisfying that sweet tooth, guilt-free!

• Salted Almond and Milk bar made with 40% Chocolate – Salted almonds roasted to perfection unite with velvety, smooth chocolate in this delightfully sweet-and-salty bar. Perfect for dessert, with 20% less calories than traditional milk chocolates and no added sugar.

• Bag of Premium Dark Chocolate Baking Chips – For flavorful baking, these great tasting stevia-sweetened vegan chips contain no added sugar and are so good they make a delicious snack right out of the bag!

Disclaimer: I’ve not been compensated to write this post, I just truly love this brand of sugar-free chocolate. A big thank you to Lily’s for generously providing all the winners their gifts. 

CONTEST IS NOW CLOSED

Contest ends on Saturday October 25, 2014 at midnight Est. US residents only please. 18 years of age to enter. Winners will be notified via email and have 24 hours to respond before new winners will be chosen. Good luck!
a Rafflecopter giveaway

The post Sugar-Free Mom 3 Year Blog Anniversary & Lily’s Chocolate Give Away appeared first on Sugar-Free Mom.

Holy Moly YUM!!!! Don’t these look amazing! They taste even better!! Creamy peanut butter inside with a slight crunchiness and chocolate shell outside!

The very best part??? NO BAKING REQUIRED!!!

Of course if you’d rather leave them just rolled in crushed peanuts without the chocolate that is perfectly fine too and still perfectly delicious!

Yes an indulgent recipe for the the holidays but still healthier than the rest out there! Sweetened with honey inside and no sugar added peanut butter and coated in homemade sugar free chocolate sauce, doesn’t get better than this my friends!

Have you missed my other no bake yummies? Here they are:

• No Bake Chocolate Coconut Balls
• Three Ingredient Chocolate Bark
• Low Sugar Chocolate Bark
• Chocolate Hardening Sauce, (aka magic shell)

 Brenda’s Notes:

• For a sugar free version you can replace the honey with erythritol, I used Swerve!

Print

No Bake Honey Peanut Butter Balls: {Gluten & Dairy Free}

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 18

Calories 176kcal

Author Brenda Bennett

Ingredients

• 1/2 cup honey
• 1/2 cup no sugar added creamy peanut butter
• 2 cups brown rice crispy cereal crushed
• 1/2 cup salted peanuts crushed
• Optional coating: 1/2 cup Chocolate Sauce

Instructions

• In a bowl mix together honey, peanut butter and crushed cereal.
• Once incorporated well, roll in crushed peanuts to coat.
• Place balls on a baking sheet lined with parchment or waxed paper. Refrigerate balls for 30 minutes.
• Mix up chocolate sauce and refrigerate to thicken slightly, (about 15-20 minutes).
• Dip one ball at a time into chocolate sauce, place on baking sheet.
• Continue with the rest.
• Refrigerate balls for 10-15 minutes until chocolate is hardened.
• Drizzle with more chocolate sauce on top and chopped peanuts.
• Keep refrigerated.

Notes

Weight Watchers PointsPlus: 5*

Nutrition

Serving: 1g | Calories: 176kcal | Carbohydrates: 15g | Protein: 4g | Fat: 13g | Sodium: 102mg | Fiber: 2g | Sugar: 9g

The post No Bake Honey Peanut Butter Balls: {Gluten & Dairy Free} appeared first on Sugar-Free Mom.

Don’t you just love a healthy, low calorie snack that your family doesn’t even realize is healthy? Oh my friends, that is what DRIVES me and motivates me to do what I do!

Once I made my Naturally Sweetened Dark Chocolate Chunks, I knew immediately I could make lots of yummy, but healthier snack for my kiddies.

Here’s the first creation!

Just prepare the recipe as you would but instead of pouring it on a baking sheet to harden in the fridge or freezer, pour it into a tall glass to dip the bananas!

For toppings to dip, we used unsweetened coconut, salted sunflower seeds and Trader Joe’s Very Berry Granola.

To my surprise the kiddies liked the unsweetened coconut the best! I loved the sunflower seeds! The granola was yummy too!

As far as nutrition info goes, I haven’t given it here simply because each banana will be different depending on how much chocolate sauce you use. I used a half a cup of sauce for 8 banana halves. That makes 1 tablespoon for each banana half and then about a tablespoon of each topping.

But here’s a sample of the banana with coconut. Half of a small banana is 45 calories, the 1 tablespoon of the chocolate sauce is 30 calories. I found reduced fat, unsweetened shredded coconut that is only 35 calories for 2 tbsp. All together that’s 110 calories!!!

Naturally Sweetened Chocolate Covered Banana Pops

[sc:Ziplist]

Ingredients

• 4 bananas, cut in half
• 1/2 cup Naturally Sweetened Dark Chocolate (sauce)
• Optional Toppings:  roasted sunflower seeds, shredded coconut flakes, granola, chopped nuts

Directions

Prepare your chocolate sauce and then pour it into a tall glass. Line a baking sheet with waxed paper. Insert a Popsicle stick into each banana half. Add toppings to a shallow bowl or plate. Dip the banana half into the chocolate sauce, spinning it all around to coat well. Dip the chocolate covered banana onto toppings of choice. Lay on baking sheet and refrigerate or freeze for about 30 minutes or until hardened. Serve and enjoy or wrap individually in plastic wrap and freeze for up to 2 weeks.

On Another note:

If you enjoy all these yummy healthy recipes I make and provide, would you help me by clicking this link below to vote for my blog in this contest.You can only vote once a day, but I need you votes to advance and the contest ends on May 29th so only a few days left! Thank you so much!
[Circle of Moms Top 25 Foodie Moms – 2012 – Vote for me!]

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