Low Carb Sponge Cake

A sponge cake is basically just a very light and airy cake made with eggs, flour and sugar, but this recipe is low carb and just as delicious as its higher carb cousin!

Traditional sponge cakes rely on wheat flour and sugar to create that soft structure, but this version swaps those out for low carb, gluten-free ingredients while still giving you that same fluffy texture.

This Low Carb Cake is a masterpiece made grain free, gluten free, nut free and just around 100 calories per slice with less than 1 gram of carbs!

If you’ve been searching for a sugar-free low carb sponge cake that actually tastes like the real thing, this is one you’ll come back to again and again.

Unlike many almond flour cakes or coconut flour cake recipes that can feel heavy or dense, this sponge cake stays light because of how the eggs are handled.

The structure comes from properly whipped egg whites and gently folded batter, which is key for achieving that airy keto Victoria sponge cake texture.

From Failed Angel Food to Perfect Cake

Funny thing is, making this sponge cake was never my intention. I was trying to make an angel food cake. And after 4 attempts of it deflating I just gave up and adapted my recipe to include yolks and turn a failed recipe into a winning one!

When working with egg whites, especially when trying to achieve stiff peaks, small details matter—like making sure your bowl is completely clean and your egg whites are at room temperature. These little things can make a big difference in whether your cake rises or falls.

Don’t you love when the unexpected happens and turns out better than you would have thought or imagined?

Yep. Some recipes are like that for me. This one is beyond good.

Better than I would have expected considering it’s made without grains, gluten, or artificial sweeteners.

Why This Keto Sponge Cake Recipe Works

I want to note that although the angel food cake had 4 failing attempts, the family still ate it all up. The taste was incredible. The height was another story. But I will attempt again!

So with that I set my heart on the sponge cake and of course it came easily and without any angst on my part. No height needed in this beauty. It is perfect as is. A soft, light, and airy sponge cake.

What makes this one of the best keto sponge cake recipes is the balance of ingredients:

• A low carb sweetener keeps it sugar-free without compromising taste
• Egg whites whipped to stiff peaks create lift
• Egg yolks provide richness and structure
• Coconut flour keeps it low carb while absorbing moisture
• Whey protein powder helps stabilize the cake batter

Texture, Storage & Next Day Results

After completely cooling I added some sugar-free whipped cream and fresh berries. Since there were leftovers after each of my 3 kids and hubby and I had a piece, I needed to refrigerate it. If I hadn’t added the topping I probably could have left it out on the counter.

Guess what? It tasted even better the next day.

In fact these last two pics are straight from the fridge. The chilling time made it a bit more dense but the spongey texture was still just perfect.

This makes it a great option if you want to prepare a large cake ahead of time for gatherings, holidays, or even something like Mother’s Day. It also works beautifully as a base layer cake with a cream cheese frosting or whipped cream layered between.

Tips for Success (Don’t Skip These!)

If this is your first time making a sponge cake, don’t worry—just follow these simple tips:

First, make sure your egg whites are whipped to stiff peaks. This means when you lift the beaters, the peaks hold their shape and don’t collapse. This step is crucial for a light and airy result.

Second, when combining wet ingredients and dry ingredients, be gentle. Overmixing will deflate the batter and result in a dense cake instead of a fluffy one.

Third, use a large mixing bowl and fold slowly. Folding instead of stirring helps keep air in the batter.

Finally, line your pan with parchment paper if needed, especially if you’re not using a springform pan, to ensure easy removal.

Ingredient Notes & Easy Swaps

This recipe uses simple low carb pantry staples, but here are a few helpful notes:

• Coconut flour cannot be swapped for almond meal or wheat flour—it absorbs much more liquid
• Whey protein powder helps create structure; skipping it may change the texture
• You can use plain or vanilla protein powder depending on what you have
• Use your favorite low carb sweetener if you don’t have Swerve
• Almond milk or heavy cream are not needed in this recipe, which helps keep it light

If you’re looking for a dairy-free option, you can swap the butter for coconut oil, though it may slightly change the flavor.

Serving Ideas

This cake is delicious on its own, but you can easily elevate it:

• Top with fresh berries and whipped cream
• Add a light glaze with lemon juice and sweetener drizzled over the top of the cake
• Layer it with cream cheese frosting for a birthday-style cake
• Serve with a side of sugar-free chocolate sauce

It’s one of those perfect cake recipes that works for so many occasions.

Tools to Make Keto Sponge Cake

Stand Mixer- Helps whip egg whites to perfect stiff peaks in no time at all! 

Electric Hand Mixer– If you don’t want to spend the money on the stand mixer, this is the next best thing to whipping up egg whites in no time!

8 inch Spring Form Cake Pan-Springform pans are not only helpful for this cake recipe and easier removal of it than using regular cake pans, but it works well for any low carb cake recipe like my Low Carb Cheesecake and my Carrot Cake and just about any other keto recipes and dessert you want to make. 

It’s an easy cake, don’t let egg white whipping scare you. This comes together without a problem and the batter is light enough to fold the egg whites into.

Wonderful idea for Mother’s Day I think!

Brenda’s Notes:

• You don’t need to use a vanilla protein powder, plain is fine, that is just what I had in my cupboard.
• Looking for a Mother’s Day keto cake recipe?  Try these! Carrot Cake Cheesecake, Almond Ricotta Cake, Coffee Cheesecake

Sugar-Free Keto Low Carb Sponge Cake

Print

Sugar-Free Low Carb Sponge Cake

Course Dessert

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 12

Calories 107kcal

Author Brenda Bennett | Sugar Free Mom

Ingredients

• 9 eggs separated
• 1/2 tsp cream of tartar
• 1/2 tsp vanilla extract
• 1 tsp vanilla liquid stevia
• 1 tbsp lemon zest
• 1/4 cup coconut flour
• 1/4 cup vanilla protein powder
• 1/2 cup low carb confectioners sweetener
• 1/2 tsp baking soda
• 1/2 tsp salt
• 4 tbsp butter melted and cooled
• optional toppings: fresh sugar-free whipped cream and berries

Instructions

• Grease an 8 inch spring form pan and preheat oven to 350 degrees.
• Place your egg whites and cream of tartar in a stand mixer and mix until stiff peaks form. Set aside.
• Place your yolks in another bowl and whisk with vanilla extract, liquid stevia and lemon zest.
• In another bowl whisk together the remaining dry ingredients.
• Combine the yolks and dry ingredients together until smooth.
• In small portions a little at a time, fold the egg whites into the yolk and flour mixture, be careful not to over mix and deflate your egg whites.
• Drizzle the melted, cooled butter on the side of the bowl to slowly fold it into the batter.
• Pour batter into pan and bake 30 minutes or until golden on top and a toothpick in center comes out clean.
• Allow to cool completely before removing and adding optional toppings.
• Keep refrigerated.

Video

Notes

Net Carbs: 0.9g

This recipe was first published in April 2016 and updated with video in May 2020.

Nutrition

Serving: 1slice | Calories: 107kcal | Carbohydrates: 1.9g | Protein: 7.3g | Fat: 7.1g | Saturated Fat: 2.9g | Cholesterol: 145mg | Sodium: 133mg | Fiber: 1g

The post Sugar Free Gluten Free Low Carb Keto Sponge Cake appeared first on Sugar-Free Mom.

Keto Apple Muffins

Summer is ending and if you’re a mom school is beginning again for the family. Breakfast options are needed for busy work and school mornings. Making ahead breakfast is always a good idea to make smooth and less stressful week ahead.

These scrumptious muffins are a family favorite in my house when it’s apple season and even the non low carb and sugar free friends and family will devour this lovely breakfast treat!

Are Apples Keto?

No foods are technically keto. Ketosis is a metabolic state your body is in when you eat a very low carb diet. 

How many grams of total carbs you need to eat or not eat will make a difference in getting your body into ketosis to burn your own body fat for fat loss. That carb amount will be different for each person.    

1 small apple at 149 grams has about 77 calories and 20 grams of total carbohydrates. Some people following a keto diet will only allow themselves 20 grams of carb intake for the entire day so eating one small apple would not be helpful for them and may kick them out of ketosis. 

Using a small amount of a higher-carb fruit like apple in a recipe that makes many servings is something that can be enjoyed whether you are following a keto diet or low carb diet.

Some of you are most likely ready for all things pumpkin pie spice once September begins, but I enjoy creating special healthy recipes using beautiful luscious apples during the Fall.

Now it’s not say to get simply sub out the apples here and make these with some mashed pumpkin, you certainly could, but if you have a tradition to go apple picking in the fall then these delicious muffins will be a great recipe to use them up.

But for all my pumpkin spice lovers, here are some morning time favorite to add to your menu this week if you prefer:

Pumpkin Pancakes

Pumpkin Donuts

Pumpkin Twists

Pumpkin English Muffins

Keto Pumpkin Cream Cheese Muffins

How to Make Easy Apple Muffin Recipe

To view exact measurements, print this recipe and view nutritional information please scroll to the bottom of this blog post to see the recipe card.

Regardless of your choice of pumpkin or apple, the next time you are ready to bake, make these low carb muffins are and easy breakfast that is sure to please everyone! 

So perfect with the best texture and one bite of that delicious cream cheese swirl in the center makes you feel like your almost eating keto dessert for breakfast! Almost….but that never stops me anyway!

Ingredients

Softened butter 

Sour cream

Vanilla extract

Coconut flour

Vanilla protein powder

Monk Fruit Allulose brown sugar sub (Please use my sweetener guide and conversion chart of you want to use a different low carb sweetener)

Apple Pie Spice

Baking powder

Salt

Xanthan gum

Large eggs

Heavy cream

Apple, finely chopped (If you want to lower the total carbs even more, swap apple with chopped zucchini but definitely add the apple pie extract listed as optional below)

Softened cream cheese 

Egg yolk

Vanilla extract

Vanilla stevia

Optional: Apple Pie liquid extract for more apple flavor

Instructions

Preheat the oven to 375 degrees F.

Place the wet ingredients (butter, sour cream and vanilla extract) into a stand mixer and mix until smooth.

Whisk the next 7 dry ingredients together then add them to the mixer. Blend on low until incorporated.

Add in 1 egg at a time to the mixer until well absorbed.

Pour in the heavy cream until well absorbed.

Stir in the apple.

Set aside muffin batter while making filling. 

Clean your mixer then add the cream cheese, egg yolk, vanilla and stevia. Mix on high until smooth. Set aside.

Use cupcake liners or parchment paper liners or grease well a 12 capacity muffin pan. Fill each cup half way with batter. 

Evenly scoop cream cheese over muffin tops. Finish with remaining batter over the cream cheese on each muffin. 

If desired add a few pieces of chopped apples to the top of each muffin. Sprinkle some golden monk fruit over the top if desired.

Bake for 25 minutes or until a toothpick comes out clean. Best at room temperature or chilled. Keep refrigerated if making ahead for breakfast. 

Store in an airtight container in the fridge for up to a week or in a freezer-safe container for up to a month.

Coconut Flour Muffins 

I’ve adapted my original recipe from this Apple Muffin recipe to make these low carb, gluten free, tree nut free keto apple pie muffin because my youngest has a tree nut allergy.

 My go-to keto  flour to use is coconut flour.

I realize some with tree nut allergies are also allergic to coconut but I want to set the record straight, coconut is NOT a nut, regardless if the FDA is saying it is. It’s actually considered a fruit with a pit, like a peach.

Obviously if you or someone you love has a coconut allergy, don’t use this recipe. But for my son, he is able to enjoy anything I make using coconut products and these muffins were a hit for all my family!

Little sweet chunks of apple, creamy sweet cream cheese, you might not be able to have just one!

Interested in more yummy Apple Recipes? Check out my Low Carb Apple Danish, Apple Dump Cake, and my Low Carb Caramel Cheesecake Stuffed Apples!

These make for a delicious breakfast with your morning coffee and with just 3 grams net carb count, I think a pretty great way to start the day!

Keto Muffin Recipes

All my gluten-free muffins are delicious!

Easy Keto Pumpkin Muffins

Keto Blueberry Muffins

Keto Chocolate Chip Muffins

Keto Raspberry Vanilla Muffins

Keto Cinnamon Roll Muffins

Low Carb Apple Muffins 

Print

Low Carb Apple Cream Cheese Muffins

Servings 12

Calories 254kcal

Ingredients

Muffin Batter

• 8 tbsp butter softened
• 4 oz sour cream
• 1 tsp vanilla extract
• 1 cup coconut flour
• 1/4 cup vanilla protein powder
• 3/4 cup Monk Fruit Allulose brown substitute or low carb brown sugar sub
• 1 tsp Apple Pie Spice
• 2 tsp baking powder
• 1/2 tsp salt
• 1 tsp xanthan gum
• 6 eggs
• 1/4 cup heavy cream
• 1/2 cup apple finely chopped

Cream Cheese Filling

• 8 oz cream cheese softened
• 1 egg yolk
• 1 tsp vanilla extract
• 1 tsp vanilla stevia

Instructions

• Preheat the oven to 375 degrees F.
• Place the butter, sour cream and vanilla extract into a stand mixer or food processor and mix until smooth.
• Whisk the dry ingredients together then add them to the mixer. Blend on low until incorporated.
• Add in 1 egg at a time to the mixer until well absorbed.
• Pour in the heavy cream until well absorbed.
• Stir in the apple.
• Set aside batter while making filling. 
• Clean your mixer then add the cream cheese, egg yolk, vanilla and stevia. Mix on high until smooth. Set aside.
• Use cupcake liners or grease well a 12 capacity muffin tin. Fill each cup half way with batter. 
• Evenly scoop cream cheese over each muffin. Finish with remaining batter over the cream cheese on each muffin. 
• Top with a few pieces of apple if desired. Sprinkle some Brown Sugar Sub over the top if desired.
• Bake for 25 minutes or until a toothpick comes out clean. Best at room temperature or chilled. Keep refrigerated if making ahead for breakfast. 

Notes

Net Carbs: 3 g

This recipe makes 12 muffins.

This recipe was first published in August 2017.

Nutrition

Serving: 1muffin | Calories: 254kcal | Carbohydrates: 7g | Protein: 6g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 143mg | Sodium: 262mg | Potassium: 155mg | Fiber: 4g | Sugar: 2g | Vitamin A: 690IU | Vitamin C: 0.4mg | Calcium: 75mg | Iron: 1mg

The post Low Carb Keto Nut Free Apple Cream Cheese Muffins appeared first on Sugar-Free Mom.

Keto Strawberry Mousse Cream Pie

No Bake recipes are the joy of the spring and summer season for me. When fresh strawberries are in season and I love to use them when they are nice and ripe and this low carb strawberry mousse recipe is the perfect summertime dessert. 

You could certainly use another low carb berry of choice like raspberry, but my whole family loves the fresh strawberry flavor of this great dessert. If you’re into blueberry, I’ve got this awesome No Bake Blueberry Cream Pie!

The next time you want to make life a little easier when you’re on a keto diet, but you don’t have time to bake and you just want to put together a pretty dessert for company or to take to a party, make this easy keto dessert recipe.

Nut Free Low Carb Keto Strawberry Pie

This pie is everything you want in a dessert. It’s mouthwatering layers of crunchy crust but it’s nut free so no almond flour here, with a smooth sweet but sugar free mousse, perfectly ripe strawberries and sweet sugar free vanilla whipped cream.

When strawberry season is here, this keto mousse pie will be one of those recipes your family will ask you to make over and over again. 

I make many of my recipes nut free using coconut flour or sesame and even sunflower, since my youngest is allergic to tree nuts and peanuts. You can definitely replace the sunflower seeds in the crust with a nut, if you prefer.

The strawberries on top of the pie, are not included in the nutritional info below as I went a little heavy on them for the pics and this would increase your carb content. Just a few will do for decoration when serving.

As long as you have a few kitchen appliances like a food processor or chopper of some sort and a KitchenAid electric mixer or hand mixer, this recipe comes together quickly.

Did you know you can even make a delicious dessert in your slow cooker? I love doing that in the summer and have this yummy Blueberry Custard Cake you might love!

Fluffy Keto Strawberry Cream Pie

I love to WOW my friends and family when I make a pie like this and everyone is shocked when they taste it because they just can’t believe it’s made without sugar, low in carbs, and nut free too!

Love that, don’t you?!

Love Strawberries? You might also like my No Bake Strawberry Cheesecake Dip or something savory like my Strawberry Salsa Shrimp Lettuce Cups. 

Can I use a baked pie crust?

Yes if you want to use a low carb pie crust instead of the no bake crust ingredients in the recipe card, you can do that.

Just bake it then allow the crust to cool then add the strawberry puree mousse filling into your crust. 

Low Carb Keto Strawberry Cream Pie

Print

Low Carb No Bake Strawberry Cream Pie

Servings 12 people

Calories 322kcal

Author Brenda Bennett | Sugar-Free Mom

Ingredients

Crust (First Layer)

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

Filling (Second Layer)

• 1/4 tsp Berry liquid stevia or Vanilla or clear or liquid Monk Fruit
• 1 tsp gelatin
• 4 oz strawberries
• 8 oz cream cheese softened
• 1 tbsp lemon juice
• 2 tbsp water
• 1/2 cup heavy cream
• 4 ounces sliced strawberries over filling (optional)

Topping

• 1/2 tsp Vanilla liquid stevia
• 2 cups heavy cream

OPTIONAL Topping

• 8 oz strawberries chopped

Instructions

• Place all crust ingredients into a food processor and pulse until they are the consistency of fine crumbs. Grease a 10-inch springform pan. Spread crust ingredients onto the bottom of the pan.
• Place the cold water into a small saucepan and sprinkle the gelatin over it. Heat on low, stirring constantly until the gelatin completely dissolves. Allow to cool.
• Place all the remaining filling ingredients, except heavy cream, into the food processor and process until smooth.

  Remove and place this filling mixture into a stand mixer and add heavy cream. Combine, on high, until mixture is whipped to stiff peaks. Slowly blend in the cooled gelatin for another minute.

  Spread this strawberry mixture onto the crust. Lay optional sliced strawberries over the filling if using.
• For the topping, pour the heavy cream into a stand mixer with Vanilla Sweet Drops and blend until whipped.

  Taste and adjust Sweetener as needed. Smooth this over the top. Refrigerate for 2 – 3 hours or overnight. When serving add chopped optional strawberries if desired.
• Storage: This pie should stay covered in the fridge or an airtight container, for up to 3-4 days. 

Video

Notes

 3 g net carbs

Nutritional information does not includes optional strawberries.

This recipe was first published in July 2018.

Nutrition

Serving: 1slice | Calories: 322kcal | Carbohydrates: 4g | Protein: 2g | Fat: 32g | Saturated Fat: 11g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 29mg | Sodium: 142mg | Potassium: 84mg | Fiber: 1g | Sugar: 2g | Vitamin A: 373IU | Vitamin C: 6mg | Calcium: 23mg | Iron: 0.3mg

The post Best Low Carb Keto No Bake Strawberry Mousse Pie appeared first on Sugar-Free Mom.

Sugar Free Low Carb Cranberry CREAM CHEESE DANISH

The holidays are upon us and here at SugaFreeMom.com, that means spectacular healthy, low carb recipes that make entertaining family and friends easy and enjoyable!

Every holiday not only needs fabulous desserts, but also fabulous low carb breakfasts or brunch recipes that help balance blood sugar if you’re following a keto diet or low carb diet. Today you get a two for one deal! This is delicious with a cup of coffee or tea!

Enjoy this Low Carb Keto Cranberry Cheese Danish for breakfast, brunch or as a keto dessert!

WHAT IS FATHEAD DOUGH?

FatHead dough was made famous by the the movie, Fathead.

The movie doesn’t actually mention anything about the pizza dough and really it only became popular in the low carb space after Cooky’s Creations  blogged about a “Holy Grail of Low Carb Pizza Crust” recipe in 2012.

Unlike the classic Fathead dough made with almond flour, my dough is made with coconut flour and honestly I don’t want to toot my own horn, but it’s pretty perfect in the ability to make you feel like your biting into a fluffy high carb roll!

It also makes a perfect dessert for a buttery crust in our keto version of a cheese danish.

The original method for making this fathead dough combines cream cheese and mozzarella in a bowl, melts them together and then you have to work really hard combining the dry ingredients together.

The dough is pretty simple and doesn’t require any yeast or flour!

I created a quicker and easier method for making this dough, just read below for my new method. 

LOW CARB SWEETENER Options

You can always sub the sweeteners for whatever you like to use, but that being said, you’ll have to take a good guess on how much to use. 1/2 teaspoon of vanilla stevia is about 1/2 cup of sugar in sweetness.

The first time I made this danish I chose Sukrin Fiber Clear Syrup to mix with the cranberries. 

I don’t recommend Sukrin anymore so you could use liquid Allulose or Lakanto maple syrup. 

I tried this first using frozen cranberries and mixing it was difficult. I recommend fresh instead, but if you only have frozen, just thaw first then fix with the syrup.

You can use my Sweetener Guide & Conversion chart to swap any other sweetener you like!

This danish is just one of those recipes that is perfect if you’ve got some overnight guests. Easy to make, but more special than a traditional breakfast of bacon and eggs. 

CAN I SWAP THE CRANBERRIES?

If cranberries aren’t your favorite, swap them for raspberries, blueberries or blackberries which would be just as delicious. You could even use sugar free jams or keto cranberry sauce. 

But if you’re looking for a Christmas breakfast this would be my choice!

My oldest son, is pretty picky and even he said, “Tastes like a traditional danish Mom, it’s super good!” I’ll take that as a win!

SUGAR FREE CREAM CHEESE ICING

The cream cheese drizzle is of course totally optional, but truly puts this over the top!

It’s so tasty you’ll be tempted to smear it all over your face, I mean……slice.

It’s very simple to make as you just add all the ingredients for the icing into your blender, that’s it!

HOW TO MAKE KETO CREAM CHEESE DANISH

Make the Nut Free Fathead Dough

Preheat the oven to 400 degrees F.

Try my New easier method for making fathead dough: Place all ingredients into a food processor and process until combined. Remove and place into a microwavable bowl and microwave for 2 minutes or double boiler to melt mixture over low heat on the stove. Stir again to combine.

Line a baking sheet with parchment paper and roll out the dough to an oval shape. You can wet hands and flatten the dough or place another piece of parchment over the dough and use a rolling pin. Set aside to make filling.

Make the Cheesecake Filling

Add the cream cheese, egg yolk, vanilla extract and stevia to a stand mixer and blend on high until smooth. Add cranberries to a small bowl and mix with low carb syrup.

Cut diagonal strips of dough lengthwise on each side of the oval shape and overlap the strips towards the center. 

Bake for 12-15 minutes until golden brown. Allow to cool then refrigerate.

Optional Icing

When ready to serve, add optional topping if desired. Simply place all ingredients into a blender and blend until smooth. Drizzle over the danish and enjoy!

Low Carb KETO Recipes using FATHEAD DOUGH

Cinnamon rolls

Pizza Rolls

Air Fryer Rolls

Sandwich Rolls

Hand Pies

Pizza Dough

SUGAR FREE CRANBERRY CREAM CHEESE DANISH

Print

Keto Cranberry Cream Cheese Danish (Nut Free)

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Servings 10 slices

Calories 265kcal

Author Brenda Bennett | Sugar-Free Mom

Ingredients

Dough

• 8 ounces mozzarella cheese part skim
• 3 ounces cream cheese full fat
• 3/4 cup coconut flour
• 2 eggs
• 1 tsp baking powder
• 1 tsp xanthan gum or glucomannan
• 1 tsp vanilla extract
• 1/2 tsp vanilla stevia or low carb confectioner sweetener
• 1/4 tsp salt

Filling

• 8 ounces cream cheese
• 1 egg yolk
• 1 tsp vanilla extract
• 1 tsp vanilla stevia
• 1/2 cup fresh cranberries
• 1/3 cup Lakanto Sugar Free Maple Syrup
• 1 teaspoon orange zest (optional) or 1/2 teaspoon orange extract

Optional Icing Topping

• 3 tbsp heavy cream
• 1 tbsp unsweetened coconut milk
• 2 ounces cream cheese full fat
• 2 tbsp Low Carb Confectioners sweetener
• 1/2 tsp vanilla extract

US Customary – Metric

Instructions

• Preheat the oven to 400 degrees F.
• New method: Place all ingredients into a food processor and process until combined. Remove and place into a microwavable bowl and microwave for 2 minutes or double boiler to melt mixture over low heat on the stove. Stir again to combine.
• Line a baking sheet with parchment paper and roll out the dough to an oval shape. You can wet hands and flatten the dough or place another piece of parchment over the dough and use a rolling pin. Set aside to make filling.
• Add the cheesecake filling ingredients- cream cheese, egg yolk, vanilla extract and stevia to a stand mixer and blend on high until smooth. Add cranberries to a small bowl and mix with Sukrin syrup. 
• Spread the cream cheese mixture down the middle of the dough. Top cream cheese with cranberries. 
• Cut diagonal strips of dough lengthwise on each side of the oval shape and overlap the strips towards the center. 
• Bake for 12-15 minutes until golden brown. Allow to cool then refrigerate. 
• When ready to serve, add optional topping if desired. Simply place all ingredients into a blender and blend until smooth. Drizzle over the danish and enjoy!

Video

Notes

Nutritional info does not include optional icing.

4 g net carbs per serving. There are 10 servings.

This recipe was first published in November 2017. 

Nutrition

Serving: 1slice | Calories: 265kcal | Carbohydrates: 8g | Protein: 10g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 339mg | Potassium: 123mg | Fiber: 4g | Sugar: 2g | Vitamin A: 604IU | Vitamin C: 1mg | Calcium: 233mg | Iron: 1mg

The post Sugar Free Low Carb Keto Cranberry Cream Cheese Danish appeared first on Sugar-Free Mom.

Keto Dessert Pizza Crust

This recipe has been on my Foodie-To-Do List for a long time! Ever since I made this gluten free  4th of July Pizza a couple of years ago, I knew a Low Carb Keto Fruit Pizza with my coconut flour cookie recipe needed to happen.

Using my Low Carb Vanilla Wafers which tastes like a sugar cookie crust, I knew this would be a great recipe for everyone on a keto diet and low carb diet and even those who are not and I was right!  

Just 2 grams of net carbs per serving or 4 total carbs. All the nutritional information is in the printable recipe card at the bottom of this blog post. 

Perfect Low Carb Keto Fruit Pizza Recipe

I’ve made this for Memorial Day as well as the Fourth of July and each time, it’s been a winner with everyone. Many can’t believe it’s a keto cookie pizza recipe!

This healthy fruit pizza is really the most perfect summer dessert for all the summer parties because it uses very simple ingredients. 

I covered our cooled crust with a cream cheese icing. Make sure to purchase sugar-free cream cheese, meaning no added sugar. 

I used the recent invite for my daughter to head to a friends pool party, to make this low carb cookie dessert pizza to share with others.

“Others” meaning friends who do not typically eat sugar-free and are not on a ketogenic diet.

I always like to do that. I like to hear what they thought of something they don’t normally eat.

I heard rave reviews! My friend told me her hubby loved it so much he wanted to write me a thank you note!

Why This Keto Fruit Dessert Pizza Is Always a Crowd Favorite

One of the best things about this Sugar Free Low Carb Keto Fruit Dessert Pizza is that no one realizes it’s actually sugar free. It has all the flavors of a traditional fruit pizza with a soft sugar cookie crust, creamy frosting, and fresh berries on top, but without the added sugar or high carb ingredients.

It’s the perfect dessert to bring to summer BBQs, Memorial Day celebrations, the Fourth of July, Labor Day cookouts, birthday parties, or baby showers. Even friends and family who don’t follow a keto diet or low carb lifestyle always ask for the recipe after the first bite.

The beautiful red, white, and blue design also makes it one of my favorite patriotic desserts to serve throughout the summer months.

Healthy Ingredients

My Sugar Free Vanilla Wafers cookie recipe  for the crust ingredients.

Cream cheese– softened to room temperature is best to incorporate easier

Heavy Cream or heavy whipping cream

Vanilla Extract

Vanilla Liquid Stevia– you can really use favorite sweetener. Here’s my Sweetener Guide & Conversion chart to help you decide how much of other low-carb sweeteners to use. 

Fresh Blueberries– you can also swap these for fresh blackberries

Fresh Raspberries or use fresh strawberries

Why Coconut Flour Makes the Perfect Keto Pizza Crust

Unlike many keto dessert recipes that rely heavily on almond flour, this recipe uses my popular coconut flour vanilla wafer dough as the base.

That means this dessert is:

• Gluten free
• Nut free
• Almond flour free
• Grain free
• Sugar free
• Low carb
• Keto friendly

The cookie crust bakes up soft like a sugar cookie with slightly crisp edges, making the perfect base for the rich cream cheese frosting and juicy fresh berries.

If you’ve been looking for an almond flour free keto dessert, this is one of my family’s favorites.

Frequently Asked Questions

Can I make this fruit pizza ahead of time?

Yes! You can bake the cookie crust a day in advance and store it covered at room temperature. Add the frosting and fresh fruit the day you plan to serve it for the freshest presentation.

Can I freeze it?

The cookie crust freezes beautifully by itself. I don’t recommend freezing the fully assembled dessert since the cream cheese frosting and fresh berries can release moisture after thawing.

Can I use frozen berries?

Fresh berries are highly recommended. Frozen fruit tends to release too much liquid once thawed and may make the frosting watery.

Can I use another frosting?

Absolutely! While I love my Sugar Free Cream Cheese Frosting for this recipe, my Sugar Free Buttercream Frosting is another delicious option if you’re serving this outdoors for a shorter period of time.

Can I use a Pizza Pan?

No, do not use a round pizza pan for this recipe. The vanilla wafer recipes calls for the cookies to be made into a roll shape and refrigerated in order to slice them before baking.

In this recipe that step is eliminated. Just prepare the sugar cookie dough and spread it onto the baking sheet pan and bake.

Can I use another sweetener?

You can use any sweetener of choice that equals about 1/2 cup of sugar, Liquid Monk Fruit is a great option. Taste and adjust to your preference.

The Best Fruit to Use on Keto Fruit Pizza

Fresh berries are the perfect topping because they’re naturally lower in carbohydrates while adding beautiful color and fresh flavor.

Some delicious options include:

• Fresh raspberries
• Fresh blueberries
• Sliced strawberries
• Blackberries

Feel free to mix and match your favorite berries depending on what’s in season. Keeping the red, white, and blue color scheme makes this an eye-catching dessert for patriotic holidays, but this recipe can easily be enjoyed all summer long.

Low Carb Fruit Dessert Pizza

You can really use whatever fresh fruit toppings you want on this great dessert pizza. I chose low carb fruits like raspberry and blueberries, but any fresh berries will be good.

Trying to keep to the Red, White and Blue themed for 4th of July is always a festive dessert to bring to a party or summer cookouts.

Storage Tips for Keto Fruit Dessert Pizza

Store leftover keto fruit pizza in an airtight container in the refrigerator for up to 5 days.

Because the frosting is made with cream cheese and heavy cream, it’s best kept chilled until you’re ready to serve. If bringing it to a summer cookout or picnic, keep it refrigerated in a cooler until serving time.

Tips for the Best Keto Fruit Pizza

A few simple tips will help guarantee perfect results every time.

• Slice just before serving for the prettiest presentation.
• Allow the cookie crust to cool completely before frosting.
• Use softened cream cheese at room temperature for a silky smooth frosting.
• Whip the heavy cream until thick and fluffy before spreading.
• Pat berries dry before decorating so extra moisture doesn’t soften the crust.
• Refrigerate until ready to serve for the best texture.

More Easy Keto Dessert Recipes

Lime Cheesecake Jars

Strawberry Cheesecake Jars

Strawberry Galette

Lemon Cheesecake Mousse

Low Carb Fruit Pizza (Keto, Nut Free)

Print

Low Carb Patriotic Dessert Pizza (Grain Free)

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Total Time 27 minutes minutes

Servings 20 squares

Calories 95kcal

Author Brenda Bennett | Sugar Free Mom

Ingredients

• use my entire recipe for vanilla wafers as your keto dessert pizza crust
• 2 ounces cream cheese
• 8 ounces heavy cream
• 1 tsp vanilla extract
• 1 tsp vanilla liquid stevia
• 4 ounces fresh blueberries
• 12 ounces fresh raspberries

Instructions

• Preheat oven to 350 degrees F.
• Prepare my vanilla wafer cookie recipe and rather than turn into a roll for slicing cookies, spread onto a baking pan lined with parchment. My rectangle shape measured 8 by 12.
• Bake for 12-14 minutes or until golden brown. Allow to cool completely.
• Place the cream cheese, heavy cream, vanilla extract and stevia in a stand mixer and blend on high until the consistency is that of frosting.
• Spread evenly over cooled cookie.
• Arrange blueberries in the left corner. I made 5 rows across, with 8 berries in each row.
• Arrange 5 rows of raspberries across cookie.
• Slice and serve or keep refrigerated until ready to serve.

Video

Notes

2.1 g Net Carbs

This recipe was first published in June of 2016 and updated in June of 2018 with a video.

Nutrition

Serving: 1square | Calories: 95kcal | Carbohydrates: 4g | Protein: 1.1g | Fat: 8.3g | Saturated Fat: 5.2g | Cholesterol: 44mg | Sodium: 88mg | Fiber: 1.9g | Sugar: 1g

The post Sugar Free Low Carb Keto Fruit Dessert Pizza Recipe appeared first on Sugar-Free Mom.

Low-Carb Cheese Danish

You might be wondering why the word fathead is in the title right? Maybe some of you know what I’m talking about and you are super excited for this keto recipe!

If you’ve never heard of Fathead dough before, you may be very new to a low-carb diet or keto diet. It’s a simple dough that is basically made of CHEESE! It’s a cheese dough!

Yep. You heard right!

The original low carb cheese dough has almond flour in it. Not even quite sure who the original creator of the Fathead dough is, but a reader found this and thought that might be the origin.

My keto version is very far from the original amazing recipe with the ingredients, but it all starts with mozzarella cheese!

Carbs in Traditional Cheese Danish

If you’ve ever gone to a coffee shop for a simple cup of coffee while on your low carb or keto diet, and then spied a delicious looking danish with a flaky crust, you may have had serious FOMO!

If you’re tracking your macro carb count each day on an app like Cronometer, you hopefully decided to stick with just the coffee and skip that sweet treat!

Total carbs in a sugar filled coffee shop cheese danish in a 100 gram serving has 33.8 grams of carbs, and 345 calories.

No need to give in to temptation, when you can make our keto cheese danish with just 7 total grams of carbs and 296 calories!

If you’ve been following me long enough, you may know that my youngest son has a tree nut allergy so almond flour for family keto recipes are out of the question.

Instead I use coconut flour. You might be thinking, oh boo, I hate the taste of coconut, but don’t ditch this amazing recipe just yet!

My little guy is the greatest coconut detector of all and if he can’t taste it, neither will you. Plus the flavor is all in the cream cheese filling of this danish anyway.

Can I Use Almond Flour instead of Coconut Flour?

Swapping coconut flour with almond flour is tricky because about 1/4 cup coconut is equal to about 1 cup almond.

Coconut also requires more liquids and eggs so for this recipe, you would need at least 2 cups almond flour and reduce eggs to 2. 

New Updated Food Processor Method for Fathead Dough

The typical method that most recipes use is to melt the mozzarella cheese and cream cheese in a microwavable safe bowl, then stir together with the rest of the ingredients.

I found it quite difficult to work with the dough and truly incorporate the flour with the melted cheese, so I created this newer method which makes it a lot easier to work with.

​Directions for Old method

• In a microwaveable safe bowl add the mozzarella cheese and cream cheese.
• Microwave 1 minute and 30 seconds. Stir until combined.
• In a small bowl, whisk flour, the eggs, vanilla extract and vanilla stevia together until combined.
• Add this to the cream cheese mixture and continue to stir. If you’re having a hard time, wet hands to combine by hand.

​Directions for New method

Place all ingredients into a food processor and process until combined. Remove and place into a microwavable bowl and microwave for 2 minutes or double boiler to melt mixture over low heat on the stove.

Stir again to combine and then flatten to make the danish shape. 

Low Carb Sweetener Options

You don’t necessarily need the dough to be sweet, but I think it makes it feel more like a sweet cheese danish with some sweetness to it.

To make this a sweet dough, we do need to add a low carb sweetener. I prefer to use liquid stevia for this dough as I feel like a granular sweetener wouldn’t absorb as well into the dough and leave the puff pastry like dough a bit grainy in texture. 

A powdered low carb sweetener might work better than granular if you don’t want to use liquid vanilla stevia. Monk Fruit also has a liquid option that does not include any erythritol sweetener in it. 

I would use a 1/2 cup of your sweetener in the dough and filling. You can always taste and adjust as you go along. Here’s my Sweetener Guide & Conversion Chart to help you decide how much to use.

A creamy cheese danish pastry like this has been on my foodie bucket list for a long time.

I just never thought I could make it well with any of my favorite doughs, that was until I started making recipes with fathead dough!

This dough is a GAME CHANGER!

I’ve made some pretty cool keto recipes with this fat head dough, but this one is my first sweet recipe using mozzarella dough as opposed to savory.

More Fathead Dough Recipes

Keto Cinnamon Rolls

Cloud Bread Individual Danish Pastries 

Keto Pizza Crusts

Low Carb Pizza Dough

Low Carb Pizza Pockets

Bacon Cheeseburger Calzone

Chicken Parmesan Calzone

and NOW this EPIC keto danish recipe! 

Check out my new Cranberry Cream Cheese Danish which is the perfect keto breakfast pastry for the holidays!

You can even get pretty versatile with the cream cheese filling if you like by adding in some pureed fruit or fresh fruit to the cream cheese.

I just wanted it plain and simple, vanilla flavored cream cheese filling to enjoy with my morning coffee!

My teen and I tried this right out the oven and were not fans of warm cream cheese so it’s best if you refrigerate it for a bit, tastes even better the second day!

The entire family loved this keto pastry danish and continue to ask for it again and again, even the picky one!

Keto Cream Cheese Danish

Print

Low Carb Keto Cream Cheese Danish {Nut Free}

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 12

Calories 296kcal

Author Brenda Bennett | Sugar- Free Mom

Ingredients

Dough

• 4 cups mozzarella cheese shredded
• 4 ounces cream cheese
• 1 cup coconut flour
• 4 eggs
• 1 tsp vanilla extract
• 1 tsp vanilla liquid stevia

Filling

• 12 ounces cream cheese
• 1 egg beaten
• 1 tsp vanilla extract
• 1 tsp vanilla liquid stevia

Instructions

• Preheat oven to 375 degrees F.
• Place all ingredients into a food processor and process until combined. Remove from food processor and place into a microwavable bowl and microwave for 2 minutes or double boiler to melt mixture over low heat on the stove.
• Spread mixture onto a piece of parchment paper lined onto a baking sheet or use a rolling pin between two pieces of parchment.
• Slice on sides of dough at an angle. See video. Set aside to make filling.
• Add the filling ingredients to a stand mixer or use a hand mixer and blend on high until smooth.
• Spread the filling down the middle of dough and fold sides across the middle.
• Bake for 15-18 minutes or until golden brown.
• Allow to cool about 10 minutes before serving if enjoying warm or cool completely, cover with plastic wrap or store in an airtight container and refrigerate.

Notes

Net Carbs: 3g

This recipe was first published in April 2016.

Nutrition

Serving: 1piece | Calories: 296kcal | Carbohydrates: 7g | Protein: 15g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 117mg | Sodium: 371mg | Potassium: 102mg | Fiber: 4g | Sugar: 2g | Vitamin A: 766IU | Calcium: 337mg | Iron: 0.4mg

The post Low Carb Keto Cream Cheese Danish Recipe (Nut Free) appeared first on Sugar-Free Mom.

Sugar Free Vanilla Wafer Cookies

Vanilla wafers were and will always be a classic, comforting cookie from my childhood.

Crumbles all over my pajamas and a glass a milk on a little folding table by the couch, sitting with my grandmother watching TV; a fond memory I will always cherish.

While my copycat recipe for those classic cookies my grandmother and I used to enjoy may be quite different, the distinct taste in my homemade vanilla wafers is still prevalent and comforting all the same. The smell alone while baking will remind you of home, wherever that may be.

The best part about these vanilla cookies is how easy they are to prepare. Basically like a slice and bake cookie dough recipe that makes life so easy when you want fresh homemade vanilla cookies on your keto diet or low carb diet. You can even freeze after you roll it and thaw for whenever you feel like baking some cookies.

That’s the best way to keep your portions under control in my opinion.

Why You’ll Love These Keto Vanilla Wafers

If you’ve been missing classic vanilla cookies on your keto diet or low carb diet, these homemade low-carb vanilla wafers are about as close as it gets. They’re lightly sweet with a rich natural vanilla flavor, crisp around the edges with a tender center, and they’re sturdy enough to use in your favorite desserts.

Unlike traditional vanilla wafer cookies, these are made with wholesome ingredients and contain no added sugar, making them a wonderful option for anyone watching their blood sugar or following a sugar-free lifestyle.

They’re also:

• gluten free
• grain free
• nut free
• low carb
• keto friendly
• made with coconut flour
• easy to freeze
• perfect for meal prep
• just 1 gram total carbs and 0 g net carbs per cookie

Whether you’re craving a simple sweet treat with coffee or looking for free vanilla wafers to use in a recipe, these cookies are a great alternative to store-bought versions.

Low-Carb Vanilla Wafers

My favorite cookie recipes from my childhood and baking with my grandmother are these Vanilla Wafers, Peanut Butter Blossoms and Butter Balls!

Sometimes basic and plain is a good thing. Why mess with perfection? No need to add anything to these cookies really, they are perfect as is.

Maybe they don’t look exactly like a thin vanilla wafer cookie recipe and may not be exactly as crisp as the ones you can buy, but for a grain free, gluten free, low carb, sugar free cookie, oh my these are spectacular!

What Makes These Homemade Vanilla Wafers Different?

Traditional vanilla wafers are made with wheat flour and plenty of added sugar, which means they’re not ideal for a low carb diet or ketogenic lifestyle.

This copycat recipe skips all of that while still delivering the comforting classic flavor you remember.

Instead of flour, these cookies use coconut flour, which keeps the total carbs incredibly low while creating a delicate cookie with a buttery vanilla taste.

The combination of monk fruit extract, allulose and vanilla creates a sweetness very similar to traditional cookies without the cooling effect many sugar alcohols can leave behind.

Can I use a different sweetener?

Yes, but I don’t recommend every low carb sweetener.

The combination of monk fruit and allulose creates the best texture and browning. If you replace it with an erythritol blend, your cookies may become drier and harder because erythritol tends to recrystallize as it cools.

For the closest classic vanilla flavor, I recommend sticking with a monk fruit allulose blend.

Use my Sweetener Guide & Conversion Chart to help you determine how much to use.

Can I make these into crisp cookies?

Yes!

For extra crisp cookies, simply bake an additional minute or two until the edges are a deeper golden brown, then allow them to cool completely on the cookie sheet.

As they cool to room temperature, they’ll continue to crisp up.

How should I store them?

Store cooled cookies in an airtight container at room temperature for up to 5 days.

For longer storage, wrap the cookie dough in plastic wrap before baking or freeze baked cookies for up to 3 months.

I actually love freezing the cookie dough so I can slice off a few cookies whenever the craving strikes.

Can I make these vegan vanilla wafers?

Yes, a great alternative to butter is using coconut oil and replace eggs with a flax or chia seed egg replacement.

Can I swap coconut flour for blanched almond flour?

Coconut flour is quite dense and requires more liquids and eggs than almond flour. 1/4 cup coconut flour is equal to about 1 cup almond flour. I would not recommend swapping them in this recipe.

Can I use these for desserts?

Absolutely!

These homemade keto vanilla wafers work beautifully in:

• keto banana pudding
• sugar free trifles
• cheesecake crusts
• banana cream parfaits
• ice cream sandwiches
• layered desserts
• cookie crumbs for pie crusts

If you’ve been searching for keto banana pudding or a replacement for traditional vanilla cookies, this recipe is the perfect place to start.

Keto Sugar Free Nilla Wafers

With a slight bit of crumbly…….that’s how I like them.

Also perfect for banana cream pie parfaits, or my sugar free keto banana pudding, but that’s for another time.

Right now you can serve these up with any dip you like.

I’ve got a Peanut Butter Cheesecake Dip you might enjoy or my newest creation below!

These pair perfectly with my Pumpkin Cheesecake Dip!

Other Sugar Free Dips you might like:

• Peanut Butter Cheesecake Dip
• Cookie Butter Dip
• Cookie Dough Dip

Helpful Tips

Getting the best results is easy if you follow these simple tips.

Let cookies cool for at least 10 minutes before moving them from the cookie sheet.

Measure the coconut flour carefully using exact measurements. Coconut flour absorbs much more moisture than other flours.

Use softened butter rather than melted butter.

Mix all of the dry ingredients before adding the wet ingredients.

Chilling the cookie dough makes slicing much easier.

Line your baking pan with parchment paper for easy cleanup.

Bake until just golden brown around the edges.

Sugar Free Grain Free Keto Vanilla Wafers

Print

Gluten Free Sugar Free Low Carb Keto Vanilla Wafers

Prep Time 15 minutes minutes

Cook Time 14 minutes minutes

Total Time 29 minutes minutes

Servings 18 cookies

Calories 66kcal

Author Brenda Bennett | Sugar Free Mom

Ingredients

• 1/2 cup coconut flour or 58g
• 1/2 cup monk fruit allulose sweetener or 64g
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter softened
• 2 egg yolks
• 2 tsp vanilla extract
• 1/2 tsp vanilla liquid stevia

Instructions

• Add the first 4 ingredients to your stand mixer and blend on low to combine.
• Place the remaining ingredients into the mixer and blend on medium speed until thoroughly incorporated.
• Place a large piece of parchment paper or plastic wrap on the counter and form the dough into a cylinder shape.
• Wrap tightly and place into the fridge for 30 minutes.
• Preheat oven to 350 degrees.
• Unwrap the dough and slice into 18 cookies.
• Place them onto a parchment paper lined cookie sheet or silpat-lined baking sheet. 
• Bake for 10-14 minutes until golden brown around edges.
• Allow to cool slightly before removing, about 10 minutes.
• Enjoy or store in an airtight container.

Video

Notes

Net Carbs: 0g per cookie

This recipe was first published in October of 2015.

Nutrition

Serving: 1cookie | Calories: 66kcal | Carbohydrates: 1g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 35mg | Sodium: 97mg | Potassium: 4mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 186IU | Calcium: 4mg | Iron: 0.1mg

The post Gluten Free Sugar Free Low Carb Keto Vanilla Wafers appeared first on Sugar-Free Mom.

How to Make Sugar-Free White Chocolate

When all you have to do to prepare a recipe is melt something, whisk something then pour it into molds to make it look beautiful, I’m all in. When a recipe makes me look like a star, especially when I am anything but the candy expert, I will repeat this idea as much as possible.

I’ve made sugar-free chocolate bars as well as dairy free chocolate bars  you will find at the same link and this recipe is only slightly different in the fact I’m using cacao butter to make this creamy white color you see here.

To be completely honest with you I’m not really a fan of white chocolate, never have been even before I went sugar free 10 years ago. BUT tackling white chocolate was a foodie goal (my hubby loves white chocolate!), I’ve had for a long time simply because you can do more with a white color then a chocolate brown color. In the very near future you will see this white chocolate recipe being used to coat and cover and make some fabulous recipes even more spectacular!

Sugar Free Sweeteners

Now certainly if you’ve been eating a sugar-free lifestyle for a period of time, you have come to enjoy it and understand the fact that baked goodies and products made without refined white sugar will have some differences. The differences are often in texture, but that doesn’t mean it tastes any less delicious, it’s just something to get used to.  If you are completely new to the sugar-free way of life, this fact may take some time to accept. This white chocolate is a fabulous sugar-free candy, but it will not be the same as typical white chocolate you may be comparing it to.

And since I’m not a connoisseur of white chocolate and my hubby is and also 45 year old man who loves typical white chocolate, he made sure to let me know it’s not quite the same, but good of course, for sugar-free. My kids on the other hand think it’s fantastic because quite frankly, they have nothing to COMPARE it to, and they are also not set in their ways as my picky husband is.

You have some options for the sweetener you prefer since there are some many now on the market. I like Swerve Confectioners and Vanilla Liquid stevia. Using both in recipes seems, in my opinion, to cancel out the aftertaste some experience with both. 

Moral of the story, even if you have a man or partner in your life that is not fully on board with a healthier way of life and removing sugar, YOU can still make a difference in your own life as I have. YOU can change the taste buds of your children before they get used to white sugar and fall prey to it. You may not win the hubby over all the time or make him stop eating sugar, but you can certainly make a change in the way you cook and bake in the home. And that is good enough for me.

Tools to Make Sugar Free White Chocolate

Silicone Chocolate Bar Molds– Silicone is the best for candy as they are super easy and flexible and won’t crack your final product when you try to remove it. I’ve tried other ones and these are the ones I love and use often. If you’d rather have white chocolate chips instead of bars, try these Silicone Chocolate Chip molds. 

Cacao Butter– This is a must for this recipe. If you want an authentic tasting white chocolate flavor this can not be subbed or swapped or removed. 

Double Boiler– This is awesome to have for all your melting needs in the kitchen. You add your water to the bottom pot and the ingredients to the top pot. They fit perfectly and won’t cause you to burn or scorch your ingredients as opposed to just using a regular sauce pan directly on the stove. 

Sugar Free White Chocolate Bars (Low Carb, Keto)

Print

Sugar-Free White Chocolate Bars

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 12 ounces

Calories 180kcal

Author Brenda Bennett | Sugar-Free Mom

Ingredients

• 8 ounces cacao butter
• 1/2 cup Swerve confectioners
• 1/4 cup vanilla protein powder Jay Robb which is sweetened with stevia
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 1 1/2 teaspoon vanilla liquid stevia
• Optional: dried cranberries or chopped nuts

Instructions

• Melt the cacao butter over low heat in a bowl set over a pot of simmering water, until completed melted.
• Whisk in Swerve until combined and smooth.
• Let cool about 15 minutes then add mixture into a blender.
• Add in the rest of the ingredients and blend until smooth.
• Pour into chocolate bar molds and add optional ingredients if desired.
• Refrigerate until hardened.

Video

Notes

This recipe was first published in October 2014 and updated in December 2019.

Nutrition

Serving: 1ounce | Calories: 180kcal | Carbohydrates: 1g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 74mg | Potassium: 65mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg

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

Keto Fat Bomb in a Bowl

I’ve never met a nut I didn’t like. Well maybe chestnuts. I’m not fond of chestnuts. But every other nut in the world and I’m a fan.

But I have a two boys that have nut allergies. One is just with peanuts and the youngest is peanut and tree nuts. So I often never share any recipes that include nuts.

But on occasions I must. Because as I said, I’m a nut lover, as is my daughter and husband. And to help them not feel deprived either, I occasionally post recipes like the one today.

Heavenly! But seriously this No Bake Easy Cheesecake Dip is like a Fat Bomb recipe, but served in a bowl. Obviously you’ll have to be very careful on overindulging, which can easily happen with something so delicious.

Easy Sugar Free Cheesecake Dip

This keto cheesecake dip is heavenly because  because it’s just so decadent and indulgent. Upon that first bite you feel almost….sinful…..almost. 😉

It’s not low fat by any means. More and more I’m making recipes on the higher fat side.

Why? Simply because I’ve learned in order to feel satisfied, I need fats in my meal. To eat only a serving, I need good fats to keep me satiated so I don’t need or want to go back for more. IN fact having fat shouldn’t be feared. When you eat low carb, high fat isn’t an issue. I talked more about this in my Keto Diet versus Low Carb and my 6 Week results.

Of course the chocolate bars for dipping is completely optional. But I mean….why not, they are sugar free too!

Sugar Free Cheesecake Dip

Honestly this is the most satisfying dip I think I’ve ever made and posted about! As an afternoon snack, just a serving will make you happy.

Share with friends and even better so you won’t be tempted to keep it all for yourself. It’s definitely a crowd party pleaser! Seriously, you bring this to a friends house and no one will know it’s sugar free! Go ahead. I dare you to test me out!

WARNING!! This is NOT a Low Fat Recipe!!! Must use moderation, but well worth the diligence for a delightful experience!

Sugar Free Peanut Butter Cheesecake Dip

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Sugar Free Peanut Butter Cheesecake Dip

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 12 @ 1/4 cup

Calories 200kcal

Author Brenda Bennett | Sugar-Free Mom

Ingredients

• 8 ounces cream cheese softened
• 1/2 cup unsweetened peanut butter
• 1/2 cup butter room temperature
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 teaspoon vanilla liquid stevia or toffee flavored
• optional: sprinkle of chopped peanuts

Instructions

• Combine all ingredients together in a stand mixer.
• Blend until combined.
• Taste and adjust sweetener as needed.
• Transfer to a bowl and top with chopped peanuts if desired.
• Serve with sugar free chocolate bars like Lily’s Sweets!
• If not using immediately, should be kept refrigerated in a covered container and leave out on counter to soften when ready to serve.

Video

Notes

This recipe was first published in march 2015 and updated in September 2018 with video.

Net Carbs: 1.6 grams per serving

Brenda’s Notes:

• If you’re not a fan of stevia, I can guarantee you will fall in love with it in this recipe. There is no after taste. BUT you can certainly leave it out and use whatever sweetener you prefer.

Nutrition

Calories: 200kcal | Carbohydrates: 2g | Protein: 3g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 41mg | Sodium: 211mg | Potassium: 26mg | Vitamin A: 490IU | Calcium: 21mg | Iron: 0.1mg

The post Sugar Free Peanut Butter Cheesecake Dip appeared first on Sugar-Free Mom.

Keto Pumpkin Donuts

These pumpkin donuts are made grain free, gluten free, sugar free, keto and low carb! A soft, cake-like texture with a delightful depth of flavor coming from the brown sugar replacement I used.

Sugar Free Brown Sugar Sweetener

If you’ve been a long time brown sugar lover, this stuff will be your new favorite! You can use it anywhere a recipe typically class for brown sugar. Perfectly mild in sweetness and can be used one for one as a replacement for sugar.

These Sugar Free Low Carb Pumpkin Donuts are perfect naked so of course you don’t have to frost these, but what’s the fun in that? Get a little messy and make the glaze!

Sugar Free Sweeteners

Since I am a sugar free blogger I get asked often to try sugar free sweeteners on the market. I’m really selective in what I try because my family and I are eating it and they are quite picky, as am I. If you’ve followed my blog for some time you know my greatest love is towards Sweetleaf stevia.

I am also fan of Swerve sweeteners and often combine them both to use them in my recipes. Swerve confectioners sweetener is very fine and that’s exactly why I chose it for the glaze on these pumpkin donuts.

My new favorite sweetener is Monk Fruit Allulose Brown which is super tasty and has no aftertaste in my opinion.

 I used on these Pumpkin Pancakes! And for my Pumpkin Pie Cupcakes!

Sugar Free Low Carb Pumpkin Donuts

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Sugar Free Low Carb Pumpkin Donuts

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 9 donuts

Calories 122kcal

Author Brenda Bennett | Sugar-Free Mom

Ingredients

• 1/2 cup pumpkin puree not pie filling
• 1/4 cup heavy cream or coconut cream for paleo
• 4 eggs
• 2 tbsp avocado oil
• 1 tsp vanilla extract
• 1 tsp vanilla liquid stevia
• 1/2 cup coconut flour
• 2 tsp pumpkin pie spice
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/2 cup Monk Fruit Allulose brown sugar substitute
• 1/8 tsp salt

Pumpkin Glaze

• 1 cup Allulose confectioners sugar free sweetener
• 1 teaspoon pumpkin pie spice
• 2 tablespoons coconut milk

Instructions

• Preheat oven to 350 degrees.
• Grease a donut pan for 9 donuts.
• In a stand mixer mix the first 6 ingredients until smooth.
• In another bowl whisk the rest of the ingredients together.
• Slowly add the dry ingredients into the wet ingredients in the stand mixer until combined thoroughly.
• Pour the batter into the donut pan.
• Bake 15 minutes.
• Allow to cool completely before glazing if desired.
• To make the glaze simply add ingredients into a stand mizer and blend until smooth.
• Drizzle or coat donuts if desired.

Video

Notes

Net Carbs: 3g

Midlife Macro Method™ Approved!

This recipe was first published in Sept of 2016 and updated with video in Sept 2018. 

Nutrition

Serving: 1donut | Calories: 122kcal | Carbohydrates: 6g | Protein: 4g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 73mg | Sodium: 110mg | Potassium: 111mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2224IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg

The post Sugar Free Low Carb Pumpkin Spice Donuts (Paleo option) appeared first on Sugar-Free Mom.

It’s officially the fall season and that means, “Bring on the Pumpkin!” This recipe is all about comfort. Whether you’re enjoying it for breakfast with a cup of coffee on a cool fall morning or need a special homemade gift to bring to a party, this creamy filled bread is sure to please everyone.

No one will even realize it’s sugar-free, low carb, grain free and gluten free. All they will notice is how delicious it is. When you remove sugar from any traditional recipe it can almost be like a guessing game on how much replacing for the sweetness needs to happen.

Adapting from my Chocolate Chip Muffin recipe that uses Horizon Organic sour cream and Half & Half and my Chocolate Pumpkin Bread, I made this a successful recipe on the first try!

The great thing about pumpkin is that it is naturally sweet on it’s own and also adds moisture to the final baked product, especially helpful when using coconut flour which can tend to dry baked goods if not enough liquid is used.

Other Pumpkin Recipes you might like; Pumpkin Fudge, Pumpkin Cookie Dough Truffles, Pumpkin Cheesecake Brownies, Pumpkin Cheesecake Mousse , Chocolate Pumpkin Mousse Cake and my favorite Pumpkin pie!

Having it for breakfast makes you feel like your indulging in a dessert, but knowing it’s low carb takes any guilt from enjoying this right away. No sugar crash will be happening with this yummy bread!

Check out more Easy Recipes with Horizon products! Follow Horizon on Instagram, Twitter, Facebook and Pinterest! You can also check out this video promoting #allforweird!  You can subscribe to their newsletter here!

Enjoy!

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Low Carb Pumpkin Cream Cheese Bread

Servings 12

Calories 199kcal

Ingredients

• 1 cup coconut flour
• 1/2 cup Sukrin Gold or another sugar free granulated sweetener
• 3 tsp pumpkin pie spice
• 1 tsp baking powder
• 1/2 tsp salt
• 1 tsp xanthan gum
• 1 cup pumpkin puree
• 6 tbsp butter Horizon Organic, softened
• 1/3 cup sour cream Horizon Organic
• 1/3 cup half & half Horizon Organic
• 1 tsp maple extract
• 1 tsp pumpkin spice liquid stevia
• 4 eggs

Cream Cheese Filling

• 6 oz cream cheese softened
• 2 tbsp sour cream Horizon Organic
• 1 egg
• 1 tsp vanilla extract
• 1/2 tsp vanilla liquid stevia

Instructions

• Preheat the oven to 350 degrees F.
• Whisk the first 6 ingredients together. Set aside.
• Place the pumpkin puree, butter, sour cream, half & half, maple extract and stevia in a stand mixer and blend until incorporated. Taste and adjust sweetness if needed.
• Add in the eggs to the stand mixer and blend until well combined.
• Pour in the dry ingredients and blend until incorporated. 
• Grease a 9 by 5 loaf pan.
• Prepare the cream cheese filling by placing all ingredients in another bowl and stand mixer or an electric mixer to blend on high until smooth. 
• Pour half the pumpkin batter into the loaf pan then spread the cream cheese layer and then spread the rest of the pumpkin batter. 
• Bake for 45-50 minutes or until batter in center of loaf looks set and edges are browned. Allow to cool 15 minutes then loosen edges with a knife.
• Enjoy warm if you prefer. Refrigerate until ready to serve. We enjoyed this best after if was chilled overnight. 

Nutrition

Calories: 199kcal | Carbohydrates: 9g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 107mg | Sodium: 252mg | Potassium: 141mg | Fiber: 4g | Sugar: 2g | Vitamin A: 3710IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 1mg

The post Low Carb Pumpkin Cream Cheese Bread (Gluten Free) appeared first on Sugar-Free Mom.

Simple recipes in the summer are what makes my world go ’round! I love to make popsicles for the kids and myself ready in the freezer when we just want a little something to cool us off and enjoy! It’s always nice to offer to the friends that come over unexpectedly as well! I’ve got some adult only popsicles too, unless you kids like the coffee flavor, these are a hit with all my friends, Caramel Macchiato Popsicles! 

I’ve got 3 kids and some are more picky than others. When I make anything with fresh raspberries and blackberries, the seeds  bother them. But they love strawberries no matter what. They especially love Strawberry Lemonade Sorbet as well Strawberry Cheesecake Swirl Ice Cream! 

Currently I’m on a dairy free diet since I’ve been struggling for over a year, maybe more to lose about 15 pounds I’ve had on since I wrote my Cookbook! I’ve been low carb for 2 or 3 years, sugar-free for 13 yrs and gluten free for 5. But I’m an overeater for sure, and even being healthier food and choices, I tend to just eat too much. I had to go back to basics, no desserts even sugar free and low carb for at least a month. I’m currently just 2 weeks in right now. So coconut milk is the choice for these pops!

All the kids loved them, super creamy and easy too! If you’re family loves strawberry like mine, they might also enjoy this Shrimp and Strawberry Salsa recipe as well as this Frozen Strawberry Cheesecake Pie!  

Simple, yet perfect for everyone! Enjoy and Happy Summer!

Here’s the mold I used.

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3 Ingredient Paleo Strawberry Cream Popsicles (Low Carb)

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 10

Calories 16kcal

Author Brenda Bennett | Sugar-Free Mom

Ingredients

• 1 can 13.5oz (400ml) coconut milk
• 1 cup fresh strawberries or 150 grams
• 1 tsp vanilla liquid stevia

Instructions

• Place all ingredients in the blender and blend until smooth.
• Taste and adjust sweetener as needed.
• Pour into molds and freeze 4-6 hours or overnight.

Nutrition

Serving: 1g | Calories: 16kcal | Carbohydrates: 1.7g | Protein: 0.3g | Fat: 1.1g | Saturated Fat: 1g | Sodium: 3mg | Fiber: 0.4g | Sugar: 0.9g

The post 3 Ingredient Paleo Strawberry Cream Popsicles (Low Carb) appeared first on Sugar-Free Mom.

When you read, “Banana” in a recipe, you must think, there is no way that can be low carb, right?

Wrong. It’s all in the amount and how many servings it’s divided by. A little banana goes a long way in flavor and providing that authentic banana cream pie taste into a cupcake, a small amount if ripe banana is needed.

I kid you not, my own picky hubby and picky kids loved these, could easily taste the banana flavor and asked when my photos were done so they could have another!

Scooping the inside out of the cupcake is certainly a personal choice. You could leave a lot more cupcake and use less filling. You could just frost the top if you like. But for me, considering I wanted these to be like a cream pie; a little crust with a lot of cream, I went with a big scoop out of the cupcake.

What did we do with the insides of the cupcakes I scoped out, you might be wondering?

Ate them of course.

FYI: I did not exclude the inside of the cupcake that is scooped out on the nutrition info because I imagine it will be eaten at your house too.

Coconut flour is my go to choice when making recipes for my kids since my youngest has a tree nut allergy. I do love almond flour as well and when it’s a single serve kind of recipe just for me or the hubby that’s one I love to use. But often coconut flour is the best choice for our family. Some of you might say you hate the taste of coconut. My youngest is the greatest detector of coconut and he DID not taste any coconut. The banana is the star flavor in these cupcakes.

Brenda’s Notes:

• You can make this without banana extract, but be warned, there may be more coconut flavor in the cupcakes.
• You can make this with a plain liquid stevia instead of vanilla stevia if you don’t have any.
• The protein powder is needed and should not be eliminated. The protein powder helps provide a better texture that resembles traditional cupcakes with gluten.
• Optional topping: My Sugar-Free Vanilla Wafers! 

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Low Carb Banana Cream Pie Cupcakes

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 12

Calories 267kcal

Author Brenda Bennett | Sugar-Free Mom

Ingredients

Cupcake

• 8 eggs
• 1 tsp banana extract
• 1 tsp vanilla liquid stevia
• 1/3 cup mashed banana
• 3/4 cup Bob's Red Mill Coconut Flour
• 1/3 cup whey protein powder
• 1/4 cup Swerve sweetener or another granulated sugar sub
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup butter softened

Filling

• 8 ounces cream cheese softened
• 1 tsp banana extract
• 1/2 tspvanilla liquid stevia
• pinch salt
• 3/4 cup heavy cream
• Optional decoration: Sugar-Free Vanilla Wafers

Instructions

• Preheat oven to 350 degrees.
• In a stand mixer, add the eggs, banana extract, liquid stevia and mashed banana. Mix until well combined.
• In a separate bowl whisk the remaining dry ingredients together.
• Combine the dry with the wet in the stand mixer and then add in the softened butter.
• Blend until combined well.
• Grease 12 cupcake liners and pour batter evenly into each.
• Bake 20-22 minutes or until a toothpick in center comes out clean.
• Cool completely before adding filling.
• To make filling; Add all ingredients into a stand mixer except heavy cream. Blend on high until smooth. Pour in heavy cream and blend on high until mixture is whipped.
• Use a apple corer or knife to cut out center of each cupcake. Discard center or eat!
• Place filling into a piping bag and fill center of each cupcake continuing to cover the top of each as well.
• Keep refrigerated until ready to serve.

Notes

Net Carbs: 4.3g

Nutrition

Serving: 1g | Calories: 267kcal | Carbohydrates: 7.4g | Protein: 8.8g | Fat: 23.1g | Saturated Fat: 11.9g | Cholesterol: 183mg | Sodium: 264mg | Fiber: 3.1g | Sugar: 1.2g

This post has been sponsored by Bob’s Red Mill with whom I am honored to be in partnership with. All opinions are 100% my own and always will be. Thank you for supporting the brands I enjoy working with.

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

My family and I are getting ready for a big move very soon. With 3 kids it’s taken a lot of work to declutter and part with “things” we’ve collected over the years. I’ve not a whole bunch of time left and between working on my blog, homeschooling and trying to pack, the feeling of being overwhelmed has slightly started to settle in.

As we try to do a little each day, and as the days seem to go by faster and faster, I’m trying to get in as many recipes for my blog and elsewhere I write so I can concentrate on house related things for maybe a week or more pre and post move.

One sip and you too might forget about your To-Do list for a few moments while the cold, pumpkin vanilla flavors melt in your mouth. 🙂

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Low Carb Sugar Free Pumpkin Milkshake

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1

Calories 192kcal

Author Brenda Bennett | Sugar-Free Mom

Ingredients

• 1/2 cup Sugar-Free Vanilla Ice Cream
• 1/4 cup pumpkin puree
• 1/2 tsp pumpkin pie spice
• Optional: Whipped Cream

Instructions

• Add ingredients into a high powered blender and blend until smooth.
• Enjoy immediately!

Notes

Net Carbs: 7.2g

Nutrition

Serving: 1g | Calories: 192kcal | Carbohydrates: 10.2g | Protein: 5.1g | Fat: 15.5g | Saturated Fat: 8.7g | Cholesterol: 45mg | Sodium: 143mg | Fiber: 3g | Sugar: 2.2g

The post Low Carb Sugar Free Pumpkin Milkshake appeared first on Sugar-Free Mom.

Do you watch the Pioneer Woman on the Food Network?

I’m an avid fan of all things Pioneer Woman. So when Walmart asked me to showcase some of Ree’s products and include a recipe I was excited to get started! I went immediately to my local Walmart to see her awesome collection of kitchen products and I was not disappointed.

I’ve loved Ree Drummond since I first started seeing her show. I knew of her blog before the show of course but I loved her even more when I found out she was a fellow home-school momma like me. Her blog and recipes and my blog and content have nothing to do with the other in any way. But the common ground is she is a momma like me with a busy family and they need to eat, all the time it seems, especially when a family has teens in it.

This common ground is why I love her. She finds way to make life easier with her recipes and enjoy her family as well. I actually met her at the BlogHerFood conference last year in Miami, I was like a giddy little girl! She was so kind and so tall! Check out this funny picture of us on Instagram!

Many of her recipes are not ones that I can enjoy on a low carb sugar free diet, but the process behind those recipes is the key. Make it fast and make it tasty.

And that is exactly what this recipes does.

I had no idea what I would make for this recipe as I was drooling over all the pretty products, trying to hold back to urge to put everything in my cart. I love the colors here and since it’s fall I thought these red  plates were so appealing.

I also found cute little stacking bowls that double as measuring cups!

Isn’t that awesome!

My kids easily can measure out things and pour them in a recipe for me.

And that’s exactly what I had my daughter do for me while I was preparing other things and getting ready to take photos.

But when I saw these pretty glasses I knew the recipe I would make must go in them!

And there you have it. An easy breakfast or snack filled with protein, low in carbs and no added sugar! I think this recipe is a Pioneer Woman Winner!

Check out all Pioneer Woman products at Walmart!

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Sugar Free Chocolate Pumpkin Spice Protein Smoothie {Dairy Free and Low Carb}

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 4 servings @ 8 ounces

Calories 135kcal

Author Brenda Bennett | Sugar Free Mom

Ingredients

• 2 cups unsweetened almond milk
• 1/4 cup chocolate collagen peptides or unsweetened cocoa powder
• 1/3 cup hemp seeds
• 1/2 pumpkin puree not pie filling
• 2 teaspoons pumpkin pie spice
• 1 teaspoon vanilla liquid stevia
• pinch salt
• Optional: Sugar Free Whipped Cream Dairy Free Whipped Cream and/or Sugar Free Chocolate Chips

Instructions

• Add all ingredients to a high powered blender and blend until smooth.
• Top with optional whipped cream or dairy free whipped cream and chocolate chips.
• Enjoy or keep refrigerated until ready to serve. This could also be frozen in mason jars and thawed the night before you want them.

Notes

Net Carbs: 2 grams

Nutrition

Serving: 1serving is 8 ounces | Calories: 135kcal | Carbohydrates: 3g | Protein: 11g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 62mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 108IU | Vitamin C: 0.2mg | Calcium: 30mg | Iron: 3mg

Disclaimer: This post has been sponsored by Walmart. I have been compensated for this recipe and content. As always all opinions are 100% my own. Thank you for supporting the brands I enjoy working with!

The post Sugar Free Chocolate Pumpkin Spice Protein Smoothie {Dairy Free and Low Carb} appeared first on Sugar-Free Mom.