This post contains a product review, a sponsored giveaway, and affiliate links which generate commission for the blog if you click and purchase. Read more about Healthy Indulgences review disclosure policies here.
UPDATE: The giveaway is closed now, and the winners have been picked. Check your email to see if you’ve been selected for one of the NuNaturals stevia prize packages!
Do you remember eating peanut butter n’ banana sandwiches as a kid?
Candies, Chocolate, Dairy-Free, Egg-Free, Grain-Free, Holiday and Seasonal, Low Carbohydrate, Paleo/Primal, Peanut Butter, Sugar-Free, Uncategorized, Vegan
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.
On a busy day, there’s nothing better than a slice of cake.
To satiate your sweet tooth on those mile-long-to-do-list days, it’s tempting to hit up the grocery store or corner bakery for a pre-made slice, full of trans fatty, sugary frosting and white flour. For gluten-free eaters and low carb dieters avoiding sugar, there are few options for a quick fix. What’s a stressed out cake-lovin’ healthy eater to do?
The holiday giveaway winners have been contacted. Thank you for participating, everyone!
School is back in full swing, but fear not, readers – I am going to continue blogging while taking classes this year! In addition to recipe posts, I’ll be doing reviews of products that are buzzworthy. An item I’ve received questions about is Truvia, sweetener that became widely available in grocery stores in 2011.
Truvia is a blend of stevia extract and erythritol, the two sweeteners I have been using since 2008 in the dessert recipes on this blog.
Scroll down for my recipe for cheaper, tastier homemade Truvia substitute + photos of how to make it! I came up with a sweetener blend that’s a one-for-one substitute for Truvia after purchasing the real deal a few times (@ $7.99 per 9.8 ounces, yikes!) to test it. A premixed blend of stevia and erythritol is convenient for smoothies and coffee, but I still prefer to use stevia and erythritol and separately.
So, how does Truvia stack up with similar sweeteners? Read on for my review!
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.
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.
Hi readers! I wanted to keep you updated, since I have been receiving your emails and comments daily, even in the absence of new recipes. THANK YOU! I love hearing from individuals who share my passion for living and cooking sugar-free. You guys rock.
I have created a new email account that’s just for Healthy Indulgences questions and comments. That way, I won’t miss any of your emails. You have my sincerest apologies if you have contacted me for a question, and I have not responded to you! I hold off on responding to blog-related queries till I have addressed emails related to academic and personal matters. Hopefully with a separate account for Healthy Indulgences, there will be no more emails buried and forgotten about in my personal inbox.
My summer coursework has taken me out of the kitchen and kept me in the classroom. When I can “find my groove” and feel confident juggling class, cooking, and blogging, I will start posting again!
To those of you who have donated, I am thanking you right here, now, from the bottom of my heart! I appreciate the financial support, since I am still finishing my undergraduate education.
A) New email account for Healthy Indulgences (email@example.com, which is posted on the sidebar <—) B) My apologies for missed emails C) Thank you for your support! Hope you are enjoying your summer! Feel free to let me know in the comments if there are any summer dessert recipes you’d like to see recreated as low carb, gluten-free treats.
To all of my amazing, supportive readers: The wait is over! You’ll be seeing a new recipe posted every week or so. I can’t make hard and fast promises, but I WILL attempt to designate a few hours each weekend to post, so as to use up some of this stevia (and erythritol! oh my) I received from the wonderful Ron Redding over at NuNaturals. Furthermore, I’d like to show my appreciation those of you who have used my iherb.com rewards code (see sidebar) and who have made Paypal donations. I am able to restock baking supplies once again! Since I’m a full time college student, every little bit really helps.
Stay tuned! I should have a new post up, featuring a brand new tasty sugar-free dessert, by **March, as I have my first major round of exams to prepare for up until then! Spring break is coming up in early March, which will give me a breather. Sorry for the delay, folks. The recipes are ready to go, but writing up a thoughtful post takes time. If I don’t respond to your first email, please try me again, as I have been on the computer less and less as of late, and sometimes my inbox gets backed up. Thank you for your patience!
Again, I can’t thank y’all enough for your supportive emails, comments, and for spreading the word about sugar-free living! Feel free to contact me via email instead of in the comments please. Have fun with your healthy baking, all!
All the best,
Am back at school now with a tough courseload, so I will not be posting (or cooking!) for awhile. In the mean time, check out these tasty links:
Flax “Rye” Bread @ Elana’s Pantry
Grain-Free Zucchini Bake @ Whole Life Nutrition
Grain-Free Coconut Flour Biscuits @ Diet, Dessert, And Dogs
Cultured Coconut Milk Kefir @ The Healthy Cooking Coach
Be back when I have more time to play in the kitchen!
Since y’all enjoyed the chocolate cake (made with beans!) so much, I’m going to create more desserts that don’t rely heavily on almond flour a.k.a. powdered gold for low carb bakers! Does this sound like a good plan? Leave some feedback and let me know what you think.
These moist little cake bites contain all of the decadence of a classic Southern coconut cake, with none of the highly refined ingredients that make the original only an occasional treat. These flavorful coconut cakes are sugar-free, gluten-free, and low carb (dairy-free!), so you get the nutrients from coconut, almonds, and eggs without the grains and sugar to spike your blood sugar.