Coming up on 6 years of sugar-free, whole foods centered eating, I find myself making fewer elaborate treats and more simple dishes. If you’ve ever been to any church potlucks, you’re probably familiar with Broccoli Salad. This seemingly humble cold salad–chock full of crunchy broccoli florets, smoky crumbled bacon, sweet cherry tomatoes, and sharp cheddar coated in a tangy dressing–has moved into the starring role of my lunch rotation. What is so appealing about this nutrient-packed side dish, in addition to the contrasting flavors (sweet n’ salty, tangy n’ creamy), is the ease of preparation. The biggest hurdle I face when it comes to eating veggies is the demanding prep work. This no-cook salad quashes that excuse. If you have a knife, a bowl, and a few spare minutes, you can make this dish!
Happy Easter, y’all! Here in the Healthy Indulgences household, we’re serving up my Sugar-Free Carrot Cake with our holiday dinner.
Here’s my updated version of the old Sugar-Free Healthy Indulgences Carrot Cake (check out the photos! Pretty big difference between now and 4 years ago, huh? :D), with a couple of tweaks to make it even more delicious. It’s still gluten-free, sugar-free, and diabetic-friendly, at just 8 carbs per piece! It can also be made nut-free and dairy-free with a couple of modifications (see below!).
The measurements listed work well with the wonderful non bitter pure stevia powder found at TJ’s. Have you hopped on the Trader Joe’s stevia train yet? I’m hooked! Hoping to see a larger bottle for sale in the future, ’cause $9.99 per oz is a bit steep for prolific bakers like yours truly. If you, too, are burning through stevia and would like to write to TJ’s about selling their pure, lactose-free in bulk, you can email them here. Once you’ve sounded off, don’t forget to come back for this fabulous cake recipe! 😀