The days of overspending on a sugary, fattening frozen coffee drink are over.
I’m currently sipping a homemade, sugar-free mocha “Coffee-cino”
that cost way less than $3.50 to make. It has all taste with half the calories and carbs of the real deal. Diabetic coffee lovers, carb watchers, and college students – this one’s for you guys. Come take a coffee break with me and make your own!
This healthy chocolate dessert is rich, decadent, and ridiculously simple to prepare. You might just find yourself eating chocolate mousse for the next few weeks. Don’t say I didn’t warn you…
Did I mention this mousse is sugar-free, low carb, and so easy a caveman [with a blender] could do it?
Many thanks to the Pioneer Woman for developing the method for this fabulous recipe. She even has photos showing how to make this dessert, although there are no chocolate chips in my version since it’s sugar-free. She calls it Pots De Creme. I call it Chocolate Mousse. Whatever you call it, it’s a surefire hit with company, or any time you want to indulge.
As promised, here’s my printable guide and Question and Answer post for baking with sugar-free sweeteners! Thank you for submitting your sugar-free baking questions through Facebook and email.
Download the printable chart at the following link:
Sugar-Free Baking Cheat Sheet
I created this sugar-free baking tips sheet with reminders of how you use sugar-free natural sweeteners and a couple of widely available low carb artificial sweeteners. Feel free to post this chart on your own website, or link back to the chart as a reference. The more people who have access to information explaining how to use these healthy sweeteners, the better! I’ll update the body of this post (not the comments) with answers as more questions come in. You are welcome to provide your own feedback and answers to questions in the comments. I’d love to hear about your experiences with sugar-free baking, and any information you might have to add! Hopefully we can all collaborate to make this a helpful post for both fledgling and veteran sugar-free bakers.
A reader request led to the experiments that produced these paleo bread rolls, made without grains, tree nuts, or dairy.
It’s bread, made without grains! I jumped for joy a bit when these turned out so well.
The sweet aroma of yeast-y dough filled up my kitchen while I was shaping and baking these promising mounds into the perfectly browned, crusty n’ soft rolls you see below.
To my readers, who’ve wrapped their burgers in lettuce, their sammies in gluten-free wraps, and have grown accustomed to using a knife and fork for formerly handheld entrees – this one is for you guys. You who have dutifully forgone high carb, refined foods to avoid allergens, take charge of your health, and eat like Grok (Mark Sisson’s paleolithic alter ego) can eat bread again without fear. Go ahead… take a bite!
This healthy version of everyone’s favorite peanut buttery candy is quick and easy to make. Check ’em out!
Yes, we can eat peanut butter cups following a healthy, whole foods eating plan. These delicious candies melt in your mouth, and give you a dose of antioxidant rich chocolate and immune system boosting coconut oil. This recipe is pretty nifty since you can shape and flavor your chocolates any way you’d like! The possibilities are endless…
This is going to be the first in a series of quick and easy desserts that can be made with primal (or paleolithic diet-friendly) ingredients. I’ll include a low carb (sometimes sugar-free) version for each of these recipes as well, of course.
Here’s a sweet treat for you peanut butter lovers out there! If you are allergic to everyone’s favorite legumes, try substituting in smooth almond butter for a nutty flavor.
Try sprinkling chopped peanuts on top (instead of the sliced almonds pictured here). I improvised with what I had on hand.
At last, I am posting the recipe that goes with the photo you see below! Apologies for the delay. Am enjoying the last days of Spring Break. The Floridian in me is pretty excited about it (hint: it’s a well-loved pie!), too.
Regarding comments, I’m sorry to say I cannot keep up with them for the time being. I am merely a student, with my top priorities being school work and other activities on campus. Please do not hesitate to email me. Go ahead and shoot me another one if I miss your first email! I will be creating a separate email account shortly just to respond to blog comments and questions, since they are currently mixed in with my school/work/personal emails. Thank you for your understanding.
At any rate, I hope you will give these easy, tasty cheesecakes a try. You can add what ever berry you like, or perhaps get creative and drop other goodies into the unbaked filling (low carb chocolate chips? sugar-free cookie chunks?!). The gluten-free nut crust could be tweaked with finely ground dried coconut flakes and perhaps a bit of buckwheat flour to make it nut-free for those allergic, but I will leave the experimentation up to you this time!
By the way, these cheesecakes were an entry for a contest sponsored by a sugar-free retailer that occurred ages ago. I have since tested the recipe multiple times, and the results have been met with “winning” ratings by my testers, although these tasty bites did not garner accolades in the official contest. The official contest winners were, incidentally, not low carb dishes. Doesn’t the low-glycemic crowd need love too? 😉
Just returned, completely rejuvenated, from a trip to a see friends and relatives up north. Minnesota and North Dakota are some of my favorite places on Earth. I feel revitalized from being immersed in this uplifting, highly social culture for two weeks. Let me explain: In Fargo, North Dakota and elsewear, the human connection, the sense of community, is strong in the smallish Midwestern towns. How refreshing!