On the advent of Easter, it’s the perfect time for a new beginning. I’ve been baking on and off since January, sharing my Chocolate Cake with a Secret with friends at the local hospital and doctor’s offices. In the midst of pursuing a career in the health professions, I’ve encountered many diabetic patients who are looking to manage their blood sugar while still enjoying tasty treats. These personal encounters, in additional to emails from readers, have been the best inspiration for me to get back to making sugar-free treats!
Wanna know what I’ve learned from making the the beloved black bean chocolate cake hundreds of times over the course of five years? Here are some tips and tricks to make it even more scrumptious!
There are few recipes that I make over and over again. This homemade, low sugar Peppermint Mocha Latte creamer is one of them. We’ve had lattes just about every morning this past week! Warning: You might never want to buy another Starbucks mocha again after whipping up this easy recipe! In under 10 seconds, you can make an insanely delicious, low carbohydratemocha latte using this homemade, healthier mocha creamer. Pour it into a mug of boring black coffee to instantly create a fancy coffee drink! No need to drop $4 on a sugar bomb from the store.
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.
What’s the secret to making a healthy, diabetic-friendly version of Starbucks’ infamous Pumpkin Spice Latte at home?
It involves real pumpkin, fresh spices, and a crock pot! You’re gonna brew up a batch of your own PSL flavored coffee creamer, so that you can have this nourishing and delicious treat every morning on the go! A few glugs of this sweet nectar of the gods (it’s that good!) will transform your coffee into something magical…
DId you know that the Starbucks version doesn’t contain any actual pumpkin?!
The best part about making PSL lattes at home is that you can control the sugar and type of milk used. The recipe below is sugar-free and dairy-free! It’s made from a blend of creamy cashew milk and coconut milk, which creates an amazingly rich, silky smooth “cream” that lightens coffee just like dairy cream!
To keep this treat diabetic-friendly, I sweeten it with natural, calorie-free sweeteners called stevia and erythritol. You could use xylitol as well (3/4 cup xylitol = 1 cup erythritol), or mix erythritol and xylitol together for an even better sugar-free sweetening option. Keep in mind that xylitol will cause your blood sugar to rise, whereas erythritol and stevia will not. I like adding 2 Tablespoons of xylitol to the recipe below for an extra boost of sweetness. (*whispers* Find out why you need to combine sugar-free sweeteners in the Healthy Indulgences E-Cookbook!)
To make this paleo, simply swap out the sugar-free sweeteners for maple syrup or coconut sugar. 3/4 cup of maple syrup should sufficiently sweeten the creamer.You’ll want the Pumpkin Spice Creamer to be quite sweet since it’s a concentrated mix that gets diluted by coffee, so keep that in mind if you’re adding your own sweeteners.
So, how can we make a PSL coffee creamer that tastes like pumpkin without any chunkiness from the pumpkin puree? I’ll show you how!
The fiery hues of fall have painted the trees of Atlanta, transforming ordinary backyards into magical landscapes!
Why are color changing leaves so enchanting to a 25 year old? They’re a novelty for someone who spent the better part of her youth surrounded by the monochromatic tropical evergreens of Southwest Florida.
I went trick-or-treating right up until the age at which it was no longer socially acceptable. 😀 The last time I donned a Halloween costume and collected copious amounts of candy was with the neighborhood gang, back when we were freshmen and sophomores in high school.
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.
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?
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 candy fiends.
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.