Do you want to learn to bake sugar-free, low carbohydrate versions of your favorite decadent desserts? Are you tired of artificial sweeteners, but still wanting diet-friendly versions of your favorite treats?
The Healthy Indulgences Cookbook: A Guide To Baking All-Natural, Sugar-Free Desserts is packed with sound baking advice and 60+ delicious, tried-and-true recipes from Lauren, the creator of the popular Healthy Indulgences Blog!
Here’s what you’ll see inside The Healthy Indulgences Cookbook:
- Recipes for 60+ Sugar-Free, Gluten-Free, Low Carbohydrate treats made with all natural sweeteners!
- Printable versions of the most popular recipes from the blog, with beautiful, full color photos and nutrition information
- An illustrated guide to the essential ingredients used in the sugar-free recipes
- An illustrated guide to the essential tools and techniques for making the sugar-free recipes
- The Ten Cardinal Rules for Sugar-Free Baking
- The Ten Cardinal Rules for Baking Low Carbohydrate, Gluten-Free treats
- Four BRAND NEW, scrumptious recipes!
UPDATE (December, 2013): In the middle of 2013, NuNaturals changed their stevia powder to a new formulation that is not as sweet as the old product. Please check the Healthy Indulgences stevia page for more information about stevia products used in my recipes.
Get the Kindle version of this cookbook here, at Amazon.com!
Get the E-Book as a .pdf file (instant download) for $5.99!
Your copy of the E-Cookbook will be emailed to you instantly once you securely check out using Paypal or another payment method. Thank you for supporting the blog with your purchase! 🙂
Anne WilsonAugust 19, 2012 at 7:48 pm (11 years ago)
I love your recipes and can’t wait to see what is here. Thanks so much.
deeAugust 19, 2012 at 8:32 pm (11 years ago)
Can you please tell me something about your e-book? Like how much
is it, and what does it contain Your new web site seems to be incomplete. Thanks Dee
AdrianaAugust 20, 2012 at 3:55 am (11 years ago)
So where is the link to the e-book??
wayne higgsAugust 20, 2012 at 9:25 pm (11 years ago)
Interested in the E-book. How much does it cost?
Lauren B.September 4, 2012 at 4:23 am (11 years ago)
$5.99! It’s up for sale now. 🙂 http://healthyindulgences.net/get-the-e-book/
Rebekah PhillipsAugust 21, 2012 at 2:04 pm (11 years ago)
Would love a copy of the e-book when it is ready!!
Jacqui WAugust 21, 2012 at 8:47 pm (11 years ago)
Can’t wait!!! HURRY! HURRY!! You’re recipes are always perfect and fool proof every time! Thank you so much for taking out the time, effort and financial input to come up with all your GREAT recipes!! xx
Dita MacDonaldAugust 30, 2012 at 4:09 pm (11 years ago)
As always, I love your recipes. Can’t wait to see & buy the Ebook. Hope that will be soon.
Maureen KilgoreSeptember 3, 2012 at 3:05 pm (11 years ago)
Hooray! Got the cookbook! It’s BEAUTIFUL and I know that most of the recipes are fabulous! I can’t wait to try the others now that I have the cookbook! Thank you, Lauren, for all the work you put in to creating these recipes and now putting them into eBook form! On my way to the kitchen right now….
Lauren B.September 3, 2012 at 9:43 pm (11 years ago)
So happy to hear you love the book, Maureen! Thank you so much for leaving feedback about it. Let me know how your adventures in the kitchen go! 😀
BenedicteSeptember 6, 2012 at 2:30 pm (11 years ago)
I have bought the coockbook and downloaded it. I also have facebooked the link to this sigth and “get-the-e-book”… 🙂 I love your recipies. 🙂
Lauren B.September 6, 2012 at 2:45 pm (11 years ago)
Benedicte, thank you so much! I am so happy you have enjoyed the book and are sharing it. 🙂 You rock!
Chris OSeptember 7, 2012 at 1:43 am (11 years ago)
So happy to be able to buy this book : )
As a diabetic I’ve found that the gluten free recipes which are often sugar free, are the most healthy and delicious.
Your blog is great. So is your dedication to good food.
Many thanks for your hard work.
Lauren B.January 3, 2013 at 5:43 pm (10 years ago)
Chris, I’m glad to hear that the recipes are working out for you. 🙂 Dedication to good food – sounds about right! Thanks for being a part of the journey, and best wishes with managing your diet.
KarenSeptember 14, 2012 at 11:05 pm (11 years ago)
When can we get book for Nook? Can it be downloaded to PC?
AyaSkaSeptember 20, 2012 at 12:58 pm (11 years ago)
Seconded, can’t find the file format anywhere. Would like to know if it can be used on a device I can actually take into the kitchen. 🙂
I’ll probably buy it anyway and fidget around with converter tools if needed…
LeighSeptember 16, 2012 at 9:54 am (11 years ago)
Love your great recipes!!! I was surprised that you changed your blog addy, but had no trouble finding you again :-)) I’ve been waiting for ages for you to put any of your great recipes in “print”, so I’ve ordered your ebook, hope more is to come. Keep up the fabulous work! :-))
Lauren B.December 22, 2012 at 6:56 am (10 years ago)
Very glad you did find the blog again, Leigh. 😀 Thank you for supporting my cooking experiments with your purchase!
Thomas ScottSeptember 25, 2012 at 12:36 am (11 years ago)
Please send in a guest blog about your book and product. We are open to most to spread health rumors that may help many.
Good luck, and try to stay gluten free.
KathyOctober 18, 2012 at 5:38 pm (11 years ago)
What is the format of the ebook? PDF? or ???
Lauren B.December 22, 2012 at 6:54 am (10 years ago)
Hi Kathy, I’ve updated the post with all the info. Forgive me for the delay. Have just finished a grueling semester!
Lauren B.January 12, 2013 at 6:42 pm (10 years ago)
Hi, Kathy! I added the two formats of the book to the info up top. You can buy the .pdf or the e-reader friendly version. 🙂
KellyOctober 27, 2012 at 8:02 pm (11 years ago)
Hi Lauren! I purchased your e-cookbook a few weeks ago, but now I can’t find it. I don’t know if I didn’t save it or what, but I can’t find it on my computer. I can email you my paypal receipt, if I knew where to send it to. I don’t know how else to contact you. Could you please help me? Thanks, Kelly
Lauren B.December 22, 2012 at 6:58 am (10 years ago)
Hi Kelly, I’m glad you found the link. If you have any questions about your orders please don’t hesitate to shoot me an email. 😉
KellyOctober 27, 2012 at 8:05 pm (11 years ago)
Never mind! I found the email with the link!
Deb NystromNovember 3, 2012 at 7:20 pm (11 years ago)
I just bought your new cookbook and am DELIGHTED with the care you’ve put into the illustrations and how-tos. I’ve been following your blog for awhile and telling people about it. (Had some trouble with submitting a comment on this cookbook page – didn’t see the SUBMIT was clickable.)
What a great prices for low carb deliciousness! It’s helping my low-carb diet be successful and adding to the variety of good food at our holiday events. Your chocolate cake and mousse were the first steps of a delightful connection to your work.
Now all we need are some low carb restaurants and stores. On-ward and upward!
Lauren B.December 23, 2012 at 12:52 am (10 years ago)
Deb, I’m delighted to hear you’ve enjoyed the recipes. Thanks for your nice compliment about the photos and how-tos. A lot of effort and love went into the project! So glad to hear you’re finding it useful.
I’ll see what I can do about the submit button too, hmm…
Bakeries and restaurants with lower carb, whole foods centered offerings would certainly make the world a tastier place for us mindful eaters. Someday it’ll happen! 😀
Nancy TottenNovember 3, 2012 at 11:13 pm (11 years ago)
Hi–I bought your e-book in October or maybe late September, but was unable to download it for some reason, so I’ve just been using the link to connect. But now it says the link has expired. Can you help? Thank you, nt
Lauren B.December 22, 2012 at 5:21 am (10 years ago)
Nancy, I re-sent you the download link.
Barbara DickeyJanuary 12, 2013 at 12:28 am (10 years ago)
Hi Lauren, I just purchased your e-book and can’t download the .pdf file. Thanks
Lauren B.January 12, 2013 at 6:30 pm (10 years ago)
Hi, Barbara! I just re-sent you the download link.
GayleJanuary 28, 2013 at 12:34 am (10 years ago)
Just purchased the Kindle version. I was pleased to see that my two favorites (Chocolate Cake with a Secret) and Fluffy Pancakes made the cut.
Keep on cooking!
Lauren B.February 6, 2013 at 5:20 am (10 years ago)
Thanks for the encouragement, Gayle! I’m so glad you love the chocolate cake and pancakes. There’s more where that came from as soon as I can get my camera set up and working again. 🙂
I appreciate your help spreading the word about the e-book if you have any friends who love chocolate cake and pancakes, haha! 😀 Thank you for following the blog for so long, Gayle.
debbieFebruary 10, 2013 at 10:32 pm (10 years ago)
just purchased your ebook and it is wonderful, cannot wait to try all of these recipes. Thank you for taking the time to create and make them available to us.
LaurenApril 11, 2013 at 1:17 am (10 years ago)
Is there a hard copy of this book that is available to purchase?
Lauren BenningJanuary 12, 2014 at 7:13 pm (9 years ago)
Unfortunately, no. I’ll update you with any plans to release a hard copy.
GayleJune 10, 2013 at 3:07 am (10 years ago)
I have baked your Chocolate Cake with a secret and am very impressed! I am not sure if I have to have permission to put your recipe on my blog but I will say where it came from. I am hoping to have permission to use. I am new to this and do not want to step on anyone’s toes. I changed a couple of things in your recipe but I must say it is delicious.
Lauren B.June 13, 2013 at 8:18 pm (10 years ago)
Gayle, I’m so glad you like the cupcakes. You have my permission to post my recipe with a link back to the original post and photo. 🙂 Thank you for asking, and for sharing!! Happy to hear that you tweaked it to your liking. Best of luck with your own low carb blogging!
hooraysweetenerAugust 12, 2013 at 3:00 pm (10 years ago)
we are interested in your sugar free recipe, but will you tell us what kind of sugar free product are you using ? should our product liquid sweetener match your recipe ?
LanaAugust 24, 2013 at 12:07 pm (10 years ago)
Hello, I purchased your recipe book and I love it.
Only problem is I got ir on my iPad and need it on my laptop too. Can you tell me how I can do this? I want it in PDF format but may have gotten the wrong thing.
Thanks for any help!
Lauren B.September 12, 2013 at 9:29 pm (10 years ago)
Hi, Lana! I replied to your emails. 🙂
Mary LouOctober 27, 2013 at 8:57 pm (10 years ago)
It would be easier for me to receive this recipe book in the mail rather than on the net. Will this be possible?
Lauren B.November 4, 2013 at 8:27 pm (10 years ago)
Hi, Mary Lou! I am in the process of arranging for the book to be sold in the form of a spiral bound hard copy. You can currently print out the pdf and put it in a binder, like some readers have done.
CarolNovember 29, 2015 at 12:43 pm (8 years ago)
Where can I get the spiral bound hard copy??
Lauren B.December 22, 2015 at 5:05 pm (7 years ago)
Carol, I don’t sell hardcover copies as of right now. Perhaps in the future! You can easily print out the book and put it in a spiral binder if you like. 🙂
JanaNovember 5, 2013 at 10:38 pm (10 years ago)
I would really love help with a lemon cake recipe. We tried white beans last time and it wasn’t quite right. We often use almond meal though. Love your tried and true recipes.
Lauren B.November 7, 2013 at 7:49 pm (10 years ago)
Jana, thank you for the recipe suggestion. It has been added to the list! I will be posting my holiday recipes throughout the month, but I might get to the lemon cake before the end of the new year. In mean time, you can try adding lemon flavoring to my Busy Day Cake recipe. The vanilla version of the cake is moist and delicious. 🙂
TorsteinNovember 22, 2013 at 1:14 am (10 years ago)
I keep your bookmarked as one of my top-5 sites, due to me sharing your ‘philosophy’ that low-carb versions of cakes and eats should and could both be better or as good-tasting as the sugar-version, look as good (or better), be more healthier every time, and often contain less calories by removing all that sugar.
I’m a Norwegian and would love to get your book and any other books later, but I wondered if I could suggest a market-“expansion” into European buyers? Your recipes are in my view a notch or 5 above many of the books I get from LC publishers ‘over here’, so if you made a book-version with EU measurements etc. it could probably sell a bit outside US.
Thanks again for all the crazy good stuff you mix together, I know it helps many not just in the US! 🙂
Lauren BenningDecember 7, 2013 at 4:36 pm (9 years ago)
Torstein, I read your comment when you first posted, and it made me so happy to see that people like you, outside the USA, are also enjoying the recipes. Is it easy enough to find sugar-free baking ingredients in Norway?
I have family from Norway. We immigrated to North Dakota, USA many generations back.
Thanks feedback from you and some other European readers, I’m re-releasing it with metric measurements in January. You’ll start to see metric measurements in the recipes on the blog as well. It’s a long process of revision, but it’s worth it to make the recipes accessible to international readers. I’m encouraged to hear that you share the same philosophy about taking the time to make and enjoy high quality treats!
TorsteinDecember 11, 2013 at 4:31 am (9 years ago)
Thank you so much for replying, I love your enthusiasm and the way you write.
Honored to know you have family from over here, I have a lot of relatives in Minnesota, we keep in touch on Facebook and of course a US trip is on my bucket-list, especially the northern states and all you good people. 🙂
For LC foods the potential is there for a large producer to make a range of the normal food-products without much of the sugar and bad oils and minimize the use of unhealthy/artificial additives. If not you should get someone to sell your products, they are that good-looking and tasting,
Of course in US you have producers, but many of them (correct me if wrong) seem to have just added the LC message onto something that really is just bad-tasting, visually and texture-wise inferior, and contain hidden carbs.
It’s like the automakers creating electric cars that looked and run so awkward nobody wanted to buy them.
I will get my copies and promote your January edition to the forums I write on, exited that you are willing to take all that time, re-measuring, adjusting all those receipts and reviewing the ingredients just for us Euros 🙂
Norwegian holiday-hug and best wishes to you, from Santa Claus country..!
coconutzFebruary 8, 2014 at 11:33 am (9 years ago)
Lauren, fyi iherb does ship to Europe and I have just seen a couple product reviews from Norwegian buyers. So Torstein should be able to purchase from them using your referral links or clicking on the iherb box on right hand column (is that the same as coupon code NIN467?)
As a side note, oddly I too am descended from Norwegians on one side of my family, but we don’t know anything about anyone, too many generations. We have redheads though!
Lauren BenningFebruary 12, 2014 at 4:20 pm (9 years ago)
Hello, fellow Norwegian-blooded friend! 🙂 Thank you for the tip about iherb shipping to Europe! I don’t know if you’ve seen my updated recommendation for stevia, but the product is called JAJA Stevioside, and it is not sold at iherb. It is not as diluted as the stevia products available at iherb, so it can be used as a one for one substitute for the old Nunaturals stevia I had previously recommended. The company does ship outside of the USA. The owner of the company with whom I spoke assured me that they have used the same extraction method for their stevia since the 1990s, and won’t be changing it any time soon.You can read more about the situation at my new stevia information page: http://healthyindulgences.net/ingredients-guide/stevia/
AndyJanuary 8, 2014 at 8:50 am (9 years ago)
Have you figured out the brand of Stevia that you’d recommend? If there aren’t any good options, I wonder if the recipes can be made purely with xylitol or erythritol?
Lauren B.January 8, 2014 at 5:04 pm (9 years ago)
Hi, Andy! You can read about the brand I recommended at the new Stevia page under the Questions > Ingredients menu.
Lauren BenningJanuary 12, 2014 at 7:12 pm (9 years ago)
Andy, here’s the page on the blog where I recommend a brand of stevia to replace the one listed in the book.
If you make the recipes with just xylitol or erythritol, they will not turn out sweet enough. Hope that helps!
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Tim WrightJanuary 6, 2015 at 8:55 am (8 years ago)
I am from the UK and have diabetes. I am only using Erythritol in all my sweets. Before I purchase your book(PDF) are all the recipes using Erythritol? I can’t use Xylitol as it really spikes my sugar levels. Thanks. Tim
Lauren BenningJanuary 9, 2015 at 10:23 pm (8 years ago)
Tim, that’s a great question. Every recipe in the cookbook uses erythritol. Some recipes use a Tablespoon or two of xylitol to help cut back on the “cooling” sensation. If that small amount of xylitol spikes your BSLs, you could leave it out. Hope that helps!
Tim WrightJanuary 9, 2015 at 10:25 pm (8 years ago)
Jeffry CalhounMarch 4, 2015 at 3:00 am (8 years ago)
My blood sugar jumps with as little as 2 g of erythritol, and none of the cheap chinese versions of stevia are sweet enough. Since I can’t use your cookbook, I eagerly await for whatever you can develop in your new projects, Lauren.
Lauren BenningMarch 4, 2015 at 9:28 pm (8 years ago)
Jeffrey, what brand of erythritol are you using? I haven’t had any complaints from diabetics yet, but of course, YMMV.
Currently there are no alternatives to the sugar alcohols as far as natural sweeteners go. Do you eat Splenda?
Jeffry CalhounMarch 5, 2015 at 2:23 pm (8 years ago)
The short answer is I can no longer enjoy sweet things.
1. I have used several different brands of erythritol, made from birch or corn, and have seen no differences regarding how they affect my blood sugar. Note that I am extremely sensitive to carbs. Also note that all of the other severe type 2 diabetics I have known are now dead, the common thread being that they would compensate for carbs by using more insulin. Currently, my total carb count for the day (excluding fiber carbs) is from 12 to 20, all of which are from vegetables. I consider 10 carbs eaten at one time as “significant.”My Dr. says I am his most successful diabetic patient, due to my diligence. However, I really do miss a dessert now and then, which is where you might come in…. I hope someone can figure out how to sweeten chocolate without bitterness and with truly 0 sweetener carbs.
2. Erythritol is by far the best sweetener I have ever used. I use stevia only most of the time. However, since no stevia is decent anymore, on occasion I will use some Sucralose (which is Splenda without dextrose or other additives). This is used mostly for tea. It does not taste nor bake as well as Splenda. I am desperate enough to use any combination of any sweeteners that do not significantly raise my blood sugar, as tested by my meter. Note that ALL carbs (except for fiber), some protein, and even a little fat will raise blood sugar. But it takes few calories of carbs to do it, so each carb must contribute to nutrition. Eventually those carbs must be digested, so blood sugar will eventually go up- it’s just a question of how quickly. That doesn’t matter too much for me, since either my body or my needle will have to produce some insulin for each carb, hence the strict diet.
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