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?
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!
This review is long overdue! I decided to write this post after trying another terrible tasting brand of stevia yesterday, in a fit of desperation. Desperation to do some low carb baking, here in my hometown for the week, without my beloved stevia…
NuNaturals makes the ONLY non-bitter pure stevia extract I have ever come across (and I’ve tried many!), free of fillers. It’s by far the BEST brand of stevia extract, used in all of the dessert recipes you see on this blog.
The trick to making delicious sugar-free sweet treats with stevia is simply using the proper amount. Less is more. Some of the sweetness in stevia “bakes out,” so you must make the batter a bit sweeter (almost to the point of bitterness) than you want the baked good to be. The trick to getting the best flavor with stevia is to combine it with another natural sweetener. Stevia alone does not yield the best results in many applications. In baked goods, I pair it with erythritol, because erythritol imparts some of the textural properties of sugar. Erythritol has none of the side effects of the other sugar alcohols (ingesting reasonable portions). You must taste as you go when working with stevia. You officially have permission to eat the dough!
I get NuNaturals Pure Stevia Extract at my local Whole Foods for $8.99 for 1 oz, and online at iherb.com for $8.39. If you don’t bake as much as I do, it’ll last you quite awhile! Considering it only takes 1/16th of a teaspoon of pure stevia extract to sweeten one mug of creamy (organic!) coffee with no calories or carbohydrates, it’s a pretty sweet deal. Interestingly enough, my tastebuds have grown to like stevia so much that sugary sweets now have an “aftertaste.” I’m considering investing in the large size container at some point. How many healthy cupcakes could THIS bad boy make?
The Oregon based NuNaturals company sent me a sampler package ages ago, which I happily worked my way through. Here are some of their other tasty offerings:
Alcohol Free Stevia! This tiny dropper bottle is ideal for tucking in your purse. Perfect for sweetening a cup of coffee on the run!
Stevia packets! Ditch the pink, blue, and yellow. Go for the purple!
And just to tempt y’all, here are some upcoming treats. Am working on that chocolate peanut butter pie, which is going up this weekend! Promise.
Chocolate Pudding Pie with a PB Cookie Crust
Fruity Sherry Cake (Grain-Free)
Share your experiences with stevia! What brands/methods have worked for you?
Interesting content from other blogs:
Information on Sea Salt @ Mark’s Daily Apple
Breakfast Casserole Recipe with Sweet Italian Sausage @ Kalyn’s Kitchen
Askinosie Chocolate Giveaway @ Nourishing Days
Nothin’ like a moist muffin with a pat of Kerrygold butter to start off your day.
All of my baking supplies are gone. They were taken from the dorm kitchen under the cover of night, either by a prankster or an irritated cleaning lady (I’m assuming the latter). I asked around as to the whereabouts of my cake pans, mixing bowls, measuring cups, and Magic Bullet parts, and got no answers. Such is college life! You live and you learn.