Sugarlessy Sweet

A collection of sweet recipes that are low carb, low calorie and D-E-L-I-C-I-O-U-S. (not originals)

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A pizza with radius ‘z’ and thickness 'a’ has a volume of pi.z.z.a (source)

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Greek Yoghurt Cheesecake

Ingredients

1 1/2 cups Greek yogurt - I used dairy-free Homemade Greek Yogurt(360g)

1/2 cup plus 1 tbsp Mori-Nu silken firm tofu (135g)

1/4 tsp plus scant 1/8 tsp salt

1 1/2 tsp pure vanilla extract

1/2 tbsp lemon juice (7g)

5 tablespoons pure maple syrup or agave (70g)

pinch uncut stevia OR 2-3 tbsp granulated sugar of choice

2 1/2 tsp cornstarch or arrowroot (11g)

InstructionsPreheat oven to 350 F. Combine all ingredients in a food processor or blender, and blend until completely smooth. (I guess you can do this by hand if you don’t mind a less-smooth texture.) Pour into any prepared crust. (I have a crust recipe linked under the second photo in this post.) Bake 50 minutes, then remove from the oven. It’ll still look very gooey, but that’s okay. Allow to cool for an hour before moving the cake, uncovered, to the refrigerator to set for at least 8 hours, during which time it will magically firm up and become more flavorful.

Total Time: 1h    Yield: 1 cheesecake    Serves: 8

Per slice:

Calories: 55

Fat: 1g

Carbs: 10g

Fiber: 1g

Protein: 3.5g

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Low Fat Chocolate Chip Raspberry Quick Bread

Ingredients

3 tbsp milk of choice

3 1/2 tbsp oil OR more milk of choice

1/4 cup yogurt (I used Wholesoy)

1 tbsp apple cider vinegar

1 1/4 tsp pure vanilla extract

1 cup spelt, all-purpose, or Bob’s gf flour

1 tsp baking powder

1/4 tsp plus 1/16 tsp salt

1/4 cup sugar or xylitol

pinch stevia OR 1 additional tbsp sugar

1 cup raspberries, broken up

1/2 cup to 1 cup chocolate chips

Yield: Makes 8-10 slices

Instructions

Preheat your oven to 350 F and grease an 8.5-inch loaf pan. Set aside. Whisk together the milk, yogurt, vinegar, and vanilla (and oil, if using), then let sit at least ten minutes. I used plain—but not unsweetened—yogurt, so add a little extra sugar if using unsweetened. In a large mixing bowl, combine all remaining ingredients except the raspberries, and stir well. Pour wet into dry, and stir until just evenly mixed. Then add the raspberries and stir again, very quickly and carefully so the berries don’t turn the entire batter pink! Pour into the prepared loaf pan, and smooth down evenly. Bake 35 minutes or until a toothpick inserted into the center comes out clean. Store leftovers in the fridge for freshness, or slice and freeze for up to a month.

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Oatmeal Pancakes

Ingredients

3/4 cup plus 1 tbsp spelt flour, all-purpose, Bob's gf, or ww pastry flour (120g)

6 tbsp rolled oats (30g)

1/2 tsp salt

2 tsp baking powder

1 tsp cinnamon

4 stevia packs or 3 tbsp pure maple syrup

1 cup plus 2 tbsp milk of choice (minus 3 tbsp if using pure maple syrup)

2 tbsp oil (20g)

2 tsp pure vanilla extract

1/2 tsp pure almond extract (omit if desired)

optional: handful chocolate chips or raisins

optional: can add up to 2/3 cup blueberries if desired

Total Time: 20m                   Yield: 3 to 4 servings

In a small bowl, combine all dry ingredients and stir very well. In a separate bowl, whisk together all liquid ingredients. Pour dry into wet, and stir together to form a batter. (Note: if the batter is too thin–which might be the case especially if using cup measurements of ww pastry flour–just add a little more flour until you get a pancake-esque batter.) For fluffiest pancakes, let the batter sit in the fridge for 10-15 minutes. Lightly grease a medium skillet, then place over medium heat. When pan is hot (see tip), drop small ladelfuls of batter onto the skillet. Flip pancakes, using a spatula, when the edges begin to look dry. Allow to cook one minute longer, then remove from heat. Serve with your favorite pancake toppings. TIP: Test the heat of your skillet by throwing a few drops of water onto the surface. When the water sizzles, the pan is ready for the pancake batter. Recipe makes about 20 small pancakes, the size of the ones in the photos (3-4 servings).

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Frozen Hot Chocolate

(Makes 1 really big serving)

1 cup milk of choice (at least 1/3 cup as lite or full-fat canned coconut milk if you want a truly-rich treat)

2 tbsp cocoa powder (10g)

scant 1/16th tsp salt (do not omit this)

pinch stevia OR 1-2 tbsp maple syrup, sugar, etc.

Optional for an even richer flavor, add a little melted chocolate (Serendipity’s recipe calls for this)

Combine ingredients and whisk together on the stove. Or microwave 30 seconds, stir, then microwave another 30 seconds. Let cool, then pour into an ice-cube tray. If you don’t have one, pour into three or four small containers. (Or pour it all into one container, but be sure to thaw before doing the next step so your blender can handle the one big block of frozen-ness.) Freeze. Once frozen, pop the mixture into a blender and blend! (I used my Vita-Mix.) Do not add ice, which would dilute the flavor. Ideas for Variations: Add almond or mint extract, blend in some banana, spike with rum, or even add peanut butter!

(For the entire thing)

Calories: 80

fat grams: 4.5

Protein grams: 3

Sugar grams: 0 (if using stevia)

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Nutella Chocolate Chip Blondies

1 1/2 cups chickpeas or white beans (1 can, drained and rinsed very well) (250g after draining)

3/4 tsp baking powder

1/8 tsp baking soda

1/4 tsp salt

2/3 cup granulated sugar of choice or xylitol

pinch uncut stevia OR 2 additional tbsp sugar of choice

1/4 cup rolled oats

1/3 cup choc-hazelnut spread or Homemade Healthy Nutella

1/4 cup milk of choice

2 tsp pure vanilla extract

1/2 cup chocolate chips, plus extra for the top if desired

Grease an 8-in square baking pan, and set aside. Preheat oven to 350 degrees. In a high-quality food processor (taste and texture will be much better if a blender is not used), process all ingredients but the chips until smooth. Stir in the chips, then smooth into the baking pan, being sure to scoop out every last bit of the batter. Sprinkle some extra chips on the top if desired for presentation. Bake 30 minutes, then remove from the oven to cool. The Nutella blondies will look underdone at first, but this is okay. Once completely cool, cover the pan and refrigerate overnight. The texture will be much firmer the next day.

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Starbucks Pumpkin Spice Latte Copycat

Ingredients

1c. unsweetened almond milk

1/4c. pumpkin puree (canned or fresh)

1/4t. cinnamon

1/4t. pumpkin pie spice

pinch of nutmeg

1 packet of stevia (or other sweetener to taste)

1/2c. hot strong brewed coffee

Combine spices, almond milk, and pumpkin. Microwave for 2 minutes and 30 seconds, or until very hot. Take it out and blend.  Now top with some of your favorite whipped topping, dairy or not.

Calories: 46    Fat: 2.5g

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Healthy Cookie Dough

Ingredients

2T coconut flour

1/2 banana (can sub 2.5T applesauce)

3T almond milk

chocolate chips (can use raw, if you want)

sweetener (If you don’t want these to be very sweet, then just let the banana be the sweetener. I used about 10-15 stevia drops)

Directions

Mash banana, and combine with coconut flour in a small bowl. Add almond milk and stir. 

Sweeten to taste, but remember some of the sweetness will probably get lost if you freeze these. Mix in chocolate chips, form into balls (I actually form into balls and then press the chocolate chips in) and eat!

Per bite based on 16 bites

Calories: 6 (about 8 or 9 with chocolate chips)   Fat: 0g.

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Grain Free Chocolate Cake

Ingredients

1/4c. cocoa powder

1 egg white (or 1.5t egg replacer mixed with 2T water, for a vegan version)

2T canned pumpkin (any type of squash would work,or applesauce or mashed banana)

pinch salt

1/8t baking powder

3T almond milk (or milk of choice)

sweetener (For those of you who like the bitter chocolate taste, use little to no sweetener. I have a sweet tooth, and I used about 30 drops of stevia)

chocolate chips, optional, but not really optional

Directions

Beat egg white in a small dish (I use a mug). Add the rest of ingredients, and then add chocolate chips, if using. 

Spoon into a greased microwave safe dish. 

Nuke for about 3.5 minutes. I have a really old and junkie microwave, so it is likely you’ll have to microwave yours for less time. Just keep your eye on it, and, eventually, you’ll get the right time for you. 

Oven directions: Bake in the oven at 375F for 15-20 minutes, or until a toothpick inserted in the center comes out clean.

Calories: ~60    Fat: 4g     Net carbs: 6g

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Chocolate (Protein) Donuts

Ingredients

2 egg whites or 1/3 cup liquid whites, or 1 tablespoon of egg replacer mixed with 4 tablespoons of water, for a vegan version

2 tablespoon coconut flour

1/4 cup of pumpkin

1/2 teaspoon baking powder

1 tablespoon of cocoa or carob powder

sweetener, to taste (I used 1 packet of stevia)

Directions

Fire up your donut maker, or preheat your oven to 350F.

Mix all the ingredients together, and add almond milk, a tablespoon at a time, if the batter appears to thick. It will be thick. Don’t worry. I would stop after 1 tablespoon of almond milk. 

Spoon into you greased  donut maker or pan. You may end up with more than or less than four donuts. Just remember to leave some leftover batter to ice the donuts. 

So in the mean time, I bet a muffin pan would work, but adjust baking times accordingly. 

Cook in your donut maker for about 5 minutes, or until a toothpick comes out clean, flipping about halfway through. 

Alternately, bake in the oven for 8-11 minutes, or until a tooth pick comes out clean. You’ll have to experiment with baking times for a muffin tin.

4 donuts for 110 calories.

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The World’s Healthiest Chocolate Cupcakes

Ingredients

1/2 cup coconut flours

1/4 cup unsweetened cocoa powder

2 teaspoons baking powder

1/4 teaspoon salt

1/4 teaspoon stevia (you can use more or less depending on how sweet you want the cupcakes)

1/2 teaspoon cinnamon

1 cup canned pumpkin

8 egg whites (or 4 Tablespoons of egg replacer mixed with 1 cup of water, for a vegan version.)

Directions

Preheat oven to 350° F.

In a medium bowl combine coconut flour, cocoa powder, baking powder, salt, and cinnamon. Add the egg whites and pumpkin, and mix well, making sure there are no dry pockets left. (This may take a few minutes of stirring.) 

Line nine cups of a muffin tin with paper liners, scoop 1/4 cup of the batter into each one, and smooth the tops with a spoon. Bake in the oven at 350F for 20-25 minutes, or until a toothpick inserted into the center of one comes out clean.

Meanwhile, thin out the remaining batter with your milk of choice, until you reach a glaze-like consistency.  

Once they’ve baked, cool the cupcakes completely, and ice with the glaze.

Makes 9 iced cupcakes at only about 45 calories each  3 net carbs

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Mounds Bar Fudge

Ingredients

2 Tablespoon unsweetened shredded coconut (I used reduced fat)

1 teaspoon coconut flour

2 Tablespoons coconut almond milk (you could use regular almond or coconut milk, too)

1/4 cup mashed banana, pumpkin, or applesauce

1 Tablespoon unsweetened cocoa powder (Carob powder is great, too)

sweetener to taste, optional (I used one packet of stevia.)

Directions

Mix together unsweetened shredded coconut and coconut flour. Add in milk and stir until combined and uniform.  Add in mashed banana, pumpkin, or applesauce, cocoa powder, and sweetener to taste and mix until incorporated. 

Spread it into a container (plastic works very well for popping the fudge out) and freeze until solid. You can keep it in the freezer for extended period of time like I do, but you may need to let it thaw at room temperature for a but before eating.

Serving size: 1 piece (1/15 of recipe) Calories: ~4.5 Fat: ~0.3 grams

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Instant Low Calorie Peanut Butter

Ingredients

1/4 cup peanut flour

6 Tablespoons almond milk

sweetener, to taste (I used 1 packet of stevia.)

Directions

Combine peanut flour and almond milk and stir until thoroughly incorporated. Microwave for a minute and stir. (See note for a raw/microwave free version.)  Sweeten to taste, and serve!

Note: If you don’t have a microwave/don’t like using it, make a microwave-free version by cooking the almond milk-peanut flour mixture over medium heat on the stove top until thick and creamy and then sweetening to taste. For a raw version,  just stir all the ingredients together and chill in the fridge until thickened.

Serving size: 1 Tablespoon Calories: ~15 Fat: ~0.7 grams

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NUTELLA COOKIE DOUGH BITES

INGREDIENTS

1 Tablespoon hazelnut meal or ground up hazelnuts for the full Nutella effect (I just used plain old almond meal, and the result rocked.)

3 Tablespoon almond milk

½ Tablespoon unsweetened cocoa powder

2 Tablespoons coconut flour

sweetener to taste (I use 1-2 packets stevia.)

INSTRUCTIONS

Stir together hazelnut or almond meal, 2 Tablespoons of almond milk, and 1 teaspoon cocoa powder. Add in coconut flour and stir until thoroughly combined. Stir in remaining 1 Tablespoon of almond milk and sweeten the mixture to taste. 

Roll into balls, freeze, and eat! You can also just eat the whole batch right now because, for only 99 calories, you really can't go wrong.

Serving size: 1 cookie dough bite (1/12 recipe) Calories: 8 Fat: 0.5 grams

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CHEESECAKE COOKIES

INGREDIENTS

2 Tablespoons coconut flour

2 Tablespoons 0% Greek yogurt (Just use vegan yogurt for a vegan version.)

2 Tablespoons almond milk

pinch salt

sweetener to taste (I use one packet of stevia.)

⅛ teaspoon baking powder

¼ teaspoon vanilla extract

INSTRUCTIONS

Preheat oven to 350F. (Or don't if using the microwave version.)

In a small bowl, mix coconut flour, baking powder, and salt. Add in Greek yogurt and vanilla extract and stir. Add in almond milk, one tablespoon at a time, until fully incorporated, and sweeten to taste. 

Drop dough by teaspoonfuls onto a parchment lined-baking sheet. Flatten the dough into cookie shapes with a fork. 

Bake in the oven at 350F for 10 minutes. Alternately, you can cook them on a greased plate in the microwave for 45 seconds to a minute for a single serving microwave version. Let cool before scarfing them all down.

Serving size: 1 cookie (1/10 recipe) Calories: 6 Fat: 0.3 grams

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COOKIE BUTTER COOKIE DOUGH

INGREDIENTS

1 Tablespoon almond meal

3 Tablespoon almond milk

2 Tablespoons coconut flour

½ teaspoon molasses

¼ teaspoon cinnamon

⅛ teaspoon ginger

pinch nutmeg, allspice, cloves (optional, use what you have!)

sweetener to taste (I use 1-2 packets stevia.)

INSTRUCTIONS

Stir together almond meal, 2 Tablespoons of almond milk, molasses, and spices. Add in coconut flour and stir until thoroughly combined. Stir in remaining 1 Tablespoon of almond milk (if needed) and sweeten the mixture to taste. 

Roll into balls, freeze, and eat! You can also just eat the whole batch right now because, for only 96 calories, you really can’t go wrong.

Serving size: 1 cookie dough bite (1/12 recipe) Calories: 8 Fat: 0.5 grams

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THE ULTIMATE HEALTHY VANILLA CUPCAKES

Serves: 12 cupcakes

INGREDIENTS

1¼ cups white whole wheat flour OR ¾ cup almond meal plus ¾ cup coconut flour

¾ cup erythritol or sugar

1 tsp baking soda

½ tsp salt

1 cup almond milk

1 tablespoon vanilla extract

⅓ cup applesauce

1 tsp distilled white or apple cider vinegar

2 tablespoons unsweetened cocoa powder

INSTRUCTIONS

Preheat oven to 350°F. Line a 12 cup muffin tin with cupcake liners and set aside.

In a large bowl, combine the flour, erythritol or sugar, baking soda, and salt. Add in the almond milk, vanilla extract, applesauce, and vinegar until the batter is uniform and no pockets of flour remain. Take care not to over stir. Scoop ½ cup of the batter into another bowl and set aside.

Evenly distribute the batter into the cupcake liners. The trick to doing this is using an ice cream scoop. It makes the process very neat and keeps the cupcakes the same size so they bake evenly. Bake in the oven at 350°F for about 25 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool before frosting.

Meanwhile, add 2 tablespoons of unsweetened cocoa powder and 1 tablespoon almond milk to the reserved ½ cup batter and stir until combined. Chill in the fridge until the cupcakes are completely cool. Spread the frosting over the cooled cupcakes and devour.

Serving size: 1 cupcake Calories: 50 Fat: 0.5 grams