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desserts

Coconut Flan

coconut flan Ingredients
  • Custard
    • 6 eggs
    • 2 yolks
    • 2 cans coconut milk
    • 2 teaspoons vanilla extract
    • 2 teaspoons Coconut Sweet Drops™
      Liquid Stevia
  • Caramel sauce
    • 1/2 cup coconut sugar
    • 1 tablespoon water
    • 1 tablespoon butter

Directions:
Preheat oven to 325 degrees. In a stand mixer, blend eggs, yolks, coconut milk, vanilla extract and Coconut Sweet Drops until combined well. In a sauce pan, whisk water with coconut sugar then add butter and cook over medium low heat until bubbles form around edges. Simmer one minute then pour into 10-inch pie plate, cake pan or 10 individual ramekins. Swirl dish around to cover bottom. Let sauce harden slightly before pouring custard mixture over caramel. Place pie plate into a larger baking dish and place in the oven. Pour 2 cups of hot water on the bottom of the larger baking dish so the hot water is 1-2 inches up the sides of the pie plate. Bake for 1 hour or until a knife inserted near the center comes out clean. Cool to room temperature then refrigerate for one hour or overnight. When ready to serve flan, loosen edges with a knife and invert onto a large plate. Makes 10 servings.

Recipe and photo courtesy Sugar-Free Mom.

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Sugar-Free Cinnamon Vanilla Rice Pudding

Traditional rice pudding is often made with white arborio rice, milk and sugar. In this healthier version, brown basmati rice is used instead and makes this pudding just as creamy, but more nutritious than its traditional counterpart. This recipe is easily adaptable to make dairy free by substituting the dairy milk for unsweetened almond milk or even coconut milk.

vanilla-rice-pudding Ingredients
  • 1 cup brown basmati rice
  • 4 1/2 cups 1% milk
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 to 1 teaspoon SweetDrops liquid cinnamon stevia

Directions:
In a large saucepan, bring rice, milk and salt to a boil over medium high heat. Reduce heat, cover and simmer for 45 minutes. Turn heat over, keep covered and allow to sit for 10 more minutes. Mix in the rest of the ingredients and stir well. Taste and adjust stevia if needed. Transfer pudding to 6 ramekins or glasses. Press plastic wrap onto the surface of each pudding to prevent it from forming a skin. Refrigerate 1 hour or up to 3 days. Serve with whipped cream and a sprinkle of cinnamon.

Recipe and photo courtesy Sugar-Free Mom.

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Mint Chocolate Whoopie Pies

Sugar-Free Apricot Granita Filling
  • 1 cup raw cashews, soaked at least 4 hours
  • 6 dates, soaked at least 4 hours
  • 1/2 cup date soaking water
  • 1/2 cup light coconut milk
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 1 teaspoon Peppermint Sweet Drops
  • Pinch of salt
  • 2 tablespoons coconut oil, melted and cooled

Cakes

  • 3 eggs
  • 3 tablespoons SugarLeaf
  • 1/4 cup almond meal
  • 2 tablespoons coconut flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda

Prepare the filling:
Drain the cashews and dates, reserving the date water. Combine cashews, dates, ½ cup date soaking water and coconut milk in a high speed blender or food processor, and blend until completely smooth. Add cocoa powder, vanilla, stevia and salt and continue blending until fully combined, scraping down the sides of the container as needed. Blend in coconut oil. Transfer to a container and refrigerate, covered, for 6 hours or overnight.

Prepare the cakes:
Preheat oven to 350ºF.  Line two baking sheets with parchment paper.

In a medium mixing bowl, beat the eggs and SugarLeaf with an electric mixer until pale and fluffy. Add dry ingredients and start blending on low speed, gradually increasing the speed to high and mixing until no lumps remain, about 2 minutes.

Use a small cookie scoop to scoop the batter onto the parchment-lined cookie sheets. Bake for 10 minutes. Remove from oven and cool completely.

To assemble:
Remove filling from refrigerate and let sit at room temperature for about 10 minutes, until slightly softened. Use a small cookie scoop to scoop the filling onto half of the cakes. Gently press another cake onto each to make a sandwich. Refrigerate until ready to serve.  You’ll have some leftover filling – grab a spoon!

Recipe and photo courtesy Cara Lyons.

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Sugar-Free Vanilla Bean Pudding

Classic vanilla pudding gets a sugar-free make over in this recipe. Traditionally homemade vanilla pudding has quite a lot of sugar in it. Here, using only 1/2 to 1 teaspoon of vanilla liquid stevia, it becomes a perfect dessert for anyone watching their sugar intake. Low in carbs as well makes this a diabetic-friendly and guilt-free treat!

Vanilla Pudding
  • 1/4 cup arrowroot powder*
  • 1/4 teaspoon salt
  • 2 cups unsweetened almond milk
  • 1 cup half-and-half
  • 4 egg yolks, slightly beaten
  • 1 tablespoon butter, softened
  • 1/2 vanilla bean or 1/2 teaspoon vanilla extract
  • 1/2 to 1 teaspoon Vanilla Crème Sweet Drops™
  • Optional Topping: sugar-free chocolate shavings

 

Stir arrowroot powder and salt together in a sauce pan. On medium heat, whisk in almond milk, half-and-half, and egg yolks. Continue to cook, stirring constantly until mixture thickens and comes to a boil.

Boil 1 minute and remove from heat. Stir in butter, vanilla bean or extract, and Vanilla Crème Sweet Drops. Allow to cool slightly before tasting, and then adjust Sweet Drops if needed.

Cover mixture with plastic wrap directly on top of pudding. Cool to room temperature and chill before serving. Top with sugar-free chocolate shavings if desired. Serves 4, at about ½ cup each.

*Arrowroot powder is a gluten-free powder similar to cornstarch. You can find it in health food stores and online. Tapioca starch/flour can be substituted for a similar result.

Recipe and photo courtesy Sugar-Free Mom.

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Healthy Whole Wheat Blueberry Crisp

Orange Chocolate Chip Whole-Wheat Scones with Stevia

Filling

  • 6 cups fresh blueberries, rinsed, gently dried
  • 1 tablespoon arrowroot powder or cornstarch
  • 1/4 cup SugarLeaf
  • Juice of a lemon, divided
  • Pinch salt

Crisp Topping

  • 1/4 cup whole wheat pastry flour
  • 1 cup rolled oats
  • 1/2 cup sliced almonds
  • 1/4 cup SugarLeaf
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2 tablespoons butter, room temperature, cubed
  • 2 tablespoons water

Preheat oven to 350 degrees. Toss blueberries with arrowroot powder, SugarLeaf, juice of half a lemon and salt. Set aside.

In a large bowl, combine flour, oats, almonds, SugarLeaf, cinnamon, nutmeg and salt. Add cubed butter and mix together until crumbly and oats look absorbed. Add water and the juice of other half of the lemon. Stir into mixture.

Pour blueberries into a 9x13 baking dish and spread evenly. Top with crisp mixture and spread evenly over the blueberries. Bake 30-40 minutes until blueberries are bubbling and crumb topping is golden brown.

Recipe and photo courtesy Sugar-Free Mom.

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