There’s less than week until Thanksgiving!
You know what that means… it’s baking season! Holiday indulgences will be everywhere, tempting you to gobble sugary treats until you’re more stuffed than the turkey (or turducken) on the table.
This recipe might just be your sweet salvation.
This No-Bake Pumpkin Cheesecake has the familiar flavors of fall for those pumpkin pie lovers at the Thanksgiving table, but is blissfully sugar-free! And it’s so good that I actually prefer it to pumpkin pie (but not to Sugar-Free Gooey Pumpkin Butter Cake… nothing tops that glorious creation!). The fluffy, mousse-like texture of the No-Bake Pumpkin Cheesecake filling rests atop a sweet and cinnamon-y, “cookie” crumb crust, making for an irresistible flavor combination.
Before I wax poetic about Thanksgiving, let’s all take a moment to watch the greatest Thanksgiving commercial of all time, starring the two salt shakers pictured above. My life as a Florida resident was enriched every holiday season by the sentimental holiday ads from Publix grocery store.
Candies, Chocolate, Dairy-Free, Egg-Free, Grain-Free, Holiday and Seasonal, Low Carbohydrate, Paleo/Primal, Peanut Butter, Sugar-Free, Uncategorized, Vegan
These paleo biscuits will rock your world.
Slathered with Pumpkin Apple Butter, which tastes like a cross between pumpkin pie and apple pie, these biscuits will satisfy the fiercest of carb cravings.
Sugar-Free Pumpkin Apple Butter make your house smell the best it’s ever smelled, getting you in the mood for pumpkin spice lattes and color changing leaves and knit scarves and all of the other seasonal accoutrements taking over storefronts and Pinterest.
My name is Lauren, and I’m a Reese’s peanut butter egg-a-holic.
Earlier this month, I received a request from a reader, Deb, to create a healthier version of the highly addictive, seasonal candy that is the Reese’s egg. Knowing there are many low carb eaters out there who face the temptation to hoard these candies every Easter, I was determined to create a healthier alternative. It would be dairy-free, soy-free, and paleo for my primal peeps and allergen-averse readers.
Chocolate, Dairy-Free, Egg-Free, Fast n' Easy, Fruit, Grain-Free, Ice Cream, Low Carbohydrate, Nut-Free, Paleo/Primal, Syrups, Sauces, and Dressings, Vegan
Boy oh boy, it’s good to be back in the kitchen! Back with a little something special for the holidays, of course. It’s sugar-free, dairy-free chocolate candy bark! Isn’t it purdy, lounging on a gold doily?
Doilies are works of art, aren’t they? I see them as small, papery miracles. They make any food visually appealing. They make you feel like you have some sort of “eye” for decorating. They come in classic white, or SHINY!!! I’m a firm believer in their ability to make everything better.
This festive candy is made with a smooth and sweet chocolate base that contains no milk, but all of the richness of traditional milk chocolate bark. This candy bark is one for your Christmas cookbook.
UPDATE: The giveaway winner for the Bento lunchbox is commenter #55, Suzie. Thanks for participating in the giveaway, everyone!
Pictured below is my instant strawberry ice cream with rich homemade hot fudge sauce that’s low carb and sugar-free. Both the ice cream and hot fudge can be made paleo, dairy-free, and vegan. You’ll be able to recreate allergen friendly sundaes that are every bit as yummy as those sundaes you’ve enjoyed at ice cream parlors. Scroll down to the bottom of this post for the recipes…
With the end of summer comes the beginning-of-school-year scramble! New pens and pencils and binders are carefully arranged in book bags, and text books are purchased begrudgingly by students (hint: Amazon and half.com are your friends). Wardrobes and hairdos and parking permits are revitalized and renewed!
As for me, I’m still stuck in summer mode. Sure, I have my schedule for courses set, my books ordered, and the prospects of new faces and intellectual discovery (shout-out to all my nerds out there!) getting my mind a’buzzing with possibilities. It’s an exciting time, every semester, you know? It’s the thrilling feeling of anticipation that comes with new beginnings, with novelty, with plunging headlong into the unknown.
It all sounds a little dramatic, you say? Well, I have to keep myself excited during my extended undergraduate education, hah! To all you people who knew what you wanted to do with your lives when you were 18 – “congratulations and you suck,” in the immortal words of Marina Keegan, God rest her beautiful soul.
That same feeling—that sense of anticipation—is the one I’ve been getting for the past four years blogging, constantly revising recipes in my messy test kitchen, trying this plate, that camera angle for food photoshoots, and opening my email inbox to new questions that pose new challenges to navigate in the kitchen. The wonderful people (that means YOU) who have given me tips and left helpful comments on the site and Facebook page are the other, more important, reason I’ve kept blogging. Thanks to your encouraging words and donations this website lives on!
After receiving numerous questions from you about sugar-free baking and substitutions, I decided to work on tidying up all the information on this blog into one project. The culmination of this summer’s efforts is the Healthy Indulgences e-cookbook! It’s finally ready, and
will be posted for sale on the redesigned website on Monday, August 19th is posted for sale here!
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.