The days of overspending on a sugary, fattening frozen coffee drink are over.
The holiday giveaway winners have been contacted. Thank you for participating, everyone!
An hot sugar-free product 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!
UPDATE: The giveaway is closed, and the winner has been contacted. Thanks for playing, everyone!
At the request of a reader, I wanted to share with you my sugar-free, gluten-free Healthier Sugar Cookies. That sounds like an oxymoron, right? Stay with me here. These cookies smell and taste just as good as the cut out cookies I’ve made every year since I was little using grandma’s recipe. The aroma of sweet cookie dough (i.e. buttery vanilla-y goodness!) filled the kitchen as I gingerly rolled out the dough.
I used my grandmother’s antique cookie cutters to cut the familiar shapes that remind me of so many past Christmases. The dough I worked with was sugar-free, but the steps for making the cookies, and the accompanying feelings of nostalgia were the same.
Merry Christmas and Happy Holidays, Healthy Indulgences readers! School’s out and baking season is here. After a semester of new beginnings during which I moved back home to Florida and started my post-baccalaureate coursework, it’s time to get back in the kitchen and go on a baking spree. I’m trading in my calculator for my camera and ditching the library for the kitchen these next few weeks, bringing you holiday sweets and a couple of GIVEAWAYS!
They’re all the rage, and perfect for an easy, kid-friendly holiday dessert. My version of these cakey cookie sandwiches with a sweet buttercream filling tastes every bit as good as the traditional dessert chock full of flour, sugar, and shortening! Made with ground almonds, a little oat flour, pure unsweetened cocoa powder, and natural sweeteners, you can feel good about indulging in these treats after your holiday feast. Actually, they’re wonderful any time of the year. In fact, you should make these right now. You need fuel to get through all that gift-wrapping and baking, right?!
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.
I have a new favorite healthy side dish. Not surprisingly, it involves bacon.Sweet chili greens beans, topped with sesame seeds, caramelized onion, and bacon crumbles. Mm-mm good!
As promised, here’s my printable guide and Question and Answer post for baking with sugar-free sweeteners! Thank you for submitting your sugar-free baking questions through Facebook and email.
Download the printable chart at the following link:
I created this sugar-free baking tips sheet with reminders of how you use sugar-free natural sweeteners and a couple of widely available low carb artificial sweeteners. Feel free to post this chart on your own website, or link back to the chart as a reference. The more people who have access to information explaining how to use these healthy sweeteners, the better! I’ll update the body of this post (not the comments) with answers as more questions come in. You are welcome to provide your own feedback and answers to questions in the comments. I’d love to hear about your experiences with sugar-free baking, and any information you might have to add! Hopefully we can all collaborate to make this a helpful post for both fledgling and veteran sugar-free bakers.
A reader request led to the experiments that produced these paleo bread rolls, made without grains, tree nuts, or dairy.
It’s bread, made without grains! I jumped for joy a bit when these turned out so well.
To my readers, who’ve wrapped their burgers in lettuce, their sammies in gluten-free wraps, and have grown accustomed to using a knife and fork for formerly handheld entrees – this one is for you guys. You who have dutifully forgone high carb, refined foods to avoid allergens, take charge of your health, and eat like Grok (Mark Sisson’s paleolithic alter ego) can eat bread again without fear. Go ahead… take a bite!
Yes, we can eat peanut butter cups following a healthy, whole foods eating plan. These delicious candies melt in your mouth, and give you a dose of antioxidant rich chocolate and immune system boosting coconut oil. This recipe is pretty nifty since you can shape and flavor your chocolates any way you’d like! The possibilities are endless…
This is going to be the first in a series of quick and easy desserts that can be made with primal (or paleolithic diet-friendly) ingredients. I’ll include a low carb (sometimes sugar-free) version for each of these recipes as well, of course.
These are not your typical granola bars. What’s so special about ’em? Look closely…
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