Sweet summer time means sipping sweet iced tea from a mason jar. Making sun tea is so simple and today I will share my recipe for making sweet tea that uses Xylitol and Stevia
What is sugar free, low carb, filled with chocolate and absolutely delicious? These sugar free chocolate chip cookies!
These are so easy to make and in fact my eight year old daughter loves to whip the ingredients together. We adapted this recipe for our family and it is a hit with all six of us. That should tell you how good these are!
Sugar-Free Chocolate Chip Cookies
- 2 cups almond flour
- 1/2 teaspoon baking soda
- 5 tablespoons xylitol
- 1/2 teaspoon stevia
- 1/2 cup butter (room temperature)
- 1 large egg
- pinch of salt (we use Celtic)
- 1 tablespoon pure vanilla extract
- 1 cup Lilys Chocolate Chips
- (optional) 2 tablespoons cacao powder (cocoa) *see note below*
- Preheat oven to 350 degrees
- Mix the almond flour, baking soda, xylitol, stevia and salt in a bowl.
- Add the butter and egg. Stir until all ingredients are mixed well.
- Add chocolate chips
- Form dough into tablespoon size balls and bake for 10 minutes or until the tops are starting to turn a golden brown.
- Using room temperature butter makes a lot of difference. Don't be tempted to melt the butter.
- To make these double chocolate chip cookies, add 2 tablespoons of cacao (cocoa) to the dry ingredients when mixing.
- I always use a stone cookie sheet to bake my cookies. These take 13 minutes in my oven and I leave them on the stone until they finish cooling. I purchased my stone cookie sheet from Pampered Chef several years ago but I know you can find them online. I love the way they cook my cookies and think they make a lot of difference in the way they turn out.
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A sugar-free lifestyle doesn't mean you have to give up the sweet treats and this pie is for sure a crowd pleaser! Coffee and chocolate...absolutely delicious together.
I have some picky eaters in our home and this pie passed the taste test of the children and my husband. Anytime I make something new, I always allow my husband to taste it first because he is the chocoholic of our family. If he likes it, then just about everyone else will as well.
- 1 1/2 cup almond flour
- 1/2 cup pecan meal (sometimes it is cheaper to buy pecans and chop them in a food processor)
- 2 tbsp xylitol (or granulated)
- 1/3 cup butter (measured solid, then melted)
- Preheat the oven to 350 degrees.
- In a mixing bowl, stir together the almond flour, pecan meal, and xylitol. Stir in the melted butter. The dough will be crumbly but press evenly into the baking dish.
- Bake 12-15 minutes until golden brown in color. Set aside and allow the crust to cool completely.
Chocolate Mocha Pie Filling
- 1 tbsp beef gelatin
- 1/4 cup cold strong black coffee
- 6 tbsp cacao powder
- 12 tbsp xylitol (can use less if you don't want it as sweet)
- 1/2 cup boiling strong black coffee
- 4 lightly beaten egg yolks
- 4 egg whites
- 1 tsp vanilla
- 4 egg whites
- 6 tbsp xylitol
- 1/2 tsp powdered stevia
- In a small bowl combine the gelatin and cold strong black coffee. Set aside.
- In a separate medium bowl, combine cacao powder, 12 tbsp xylitol, and boiling strong black coffee until smooth.
- Add the gelatin mixture to the ingrediets in the medium bowl.
- Meanwhile, separate your egg yolks and whites into two different bowls. Lightly beat the egg yolks and then pour the mixture from the medium bowl over the egg yolks.
- Move your mixture to a double boiler over boiling water and heat until the mixture thickens.
- Allow the mixture to cool and then beat with a wire whisk. Add in the vanilla.
- In a separate bowl, whip the egg whites with the 6 tbsp of xylitol and 1/2 tsp Stevia until they are stiff but not dry.
- Carefully, fold egg whites into the chilled chocolate mixture. Fill the pie shell and chill until filling is set and firm.
Whipped Cream Topping
- 1/2 cup heavy whipping cream
- 2 tbsp xylitol
- 1/2 tsp vanilla
- 1 oz Lillys dark chocolate baking bar (shaved using a peeler, grater, or shaver)
- Using a mixer, combine all the ingredients until stiff peaks are formed
- Layer the whipped cream over the top of the Chocolate Mocha Pie once the pie has chilled and firmed up.
- Grate the chocolate bar over the top of the whipped cream topping.
I would love to hear your favorite sugar-free sweet treats! Thanks for stopping by today. It means so much to me.
Interested in the sugar-free lifestyle but unsure where to start? Here is my list of what to eat and not eat as I follow a sugar-free lifestyle.
I love sweets and I love carbs. I have varied my eating habits over the years and in the past year, I have really developed some bad habits. My normal routine would be wake up, have a few cups of coffee, skip breakfast, grab something quick for lunch, have a snack and then eat again at dinner, all followed by a snack later in the evening.
My energy was drained, I felt tired all the time and the middle of the day was survived by consuming coffee. My body ached and I just felt horrible in general. I have always known that sugar isn't a great option for the body and that it can be very addictive. Once I began to do away with all forms of sugar, amazing things began to happen. I had energy, the brain fog I was under vanished, sleep improved and my body quit aching. Sugar causes inflammation and sugar in any form is still sugar to the body.
How to Start
- Gradually. I wouldn't suggest cutting out all sugar immediately, especially if you regularly consume a lot of it. Start small. Begin by eliminating it from your morning coffee or your condiments, like ketchup, salad dressings, bbq sauce, etc
- Start reading labels! Sugar is in almost everything and it hides under various names. There are over 100 names for sugar and sugar alcohols. Dextrose, brown sugar, cane crystals, cane sugar, corn sweetener, corn syrup, corn syrup solids, crystal dextrose, evaporated cane juice, fructose sweetener, fruit juice concentrates, high-fructose corn syrup, liquid fructose, malt syrup, maple syrup, raw sugar, sugar, syrup and white sugar are just a few of the more common names of sugar.
- Understand the labels. Grab a jar of salsa the next time you are in the store and look at the ingredients. You will notice that under the sugar grams it may say 1 gram. Then look at the ingredients. Does it have sugar added or is the sugar coming from the vegetables that are in the salsa? You would want to choose the one without added sugar in the ingredients.
- Cook from scratch. It is going to be almost impossible to use packaged foods and eat a sugar-free lifestyle. Cooking from scratch seems to be a lost art for many people but grab a cookbook and start learning. Eating whole foods provides your body with the vitamins, minerals, and nourishment that it needs. There are several lifestyles currently that follow along with the sugar-free lifestyle pretty closely. One of them is Keto and the other is Paleo and there are a large number of cookbooks that share recipes. I personally have some stricter guidelines for myself being sugar-free but those lifestyles are still great choices.
What Did I Eliminate?
- Eliminated all forms of sugar. This includes corn syrup, honey, agave, coconut sugar, fructose, dextrose (and all other ingredients ending in "-ose", and high fructose corn syrup. See list above for more names
- Eliminated all processed foods. I personally eat nothing that is processed because almost all of it has ingredients that are unacceptable to a sugar-free lifestyle.
- Eliminated grains and legumes. This includes wheat, rice, beans (except green beans), quinoa, and peanuts.
- Eliminated all fruits for the time being. I still use pumpkin, zucchini, and avocado in sweet treats. I will eventually add fruit back into my diet but at this time I don't consume any because it is still very high in sugar, although it is natural sugar.
What Do I Eat?
- Vegetables. Lots of vegetables, except corn and regular potatoes. Both of those are starches and they turn to sugar inside the body. Sweet Potatoes are perfectly acceptable and I share my favorite recipe, Crispy Sweet Potatoes on the blog.
- Greens. Lettuce, arugula, chard, etc.
- Meat. I try to find local sources that are pasture raised, grass-fed or organic. A lot of processed meats have to be avoided because sugar is often added to the ingredients.
- Eggs. I eat a lot of eggs. Mostly they are farm fresh, free range.
- Dairy. I use raw, organic milk products. Cream cheese, butter, sour cream, heavy whipping cream and half and half are all acceptable. However, you must watch the ingredients because many times the ingredients will show that sugar has been added.
- Nuts. Peanuts are the only nuts that I don't eat because they are actually a legume. It is key to purchase raw, organic nuts. I love to use almond butter in place of peanut butter and I will purchase almond butter from our local health food store. I can go in and grind it fresh which is always enjoyable.
- Herbs and Spices. These are key to making your foods taste delicious. There was a time that I cooked everything from a box or a can. When I switched to a healthier lifestyle, I learned how to use spices and herbs to make my food taste great!
- Healthy Oil/Fats. I only use coconut oil, olive oil and butter to cook or bake with. These are my favorite three choices. A lot of people make the mistake of cooking olive oil to a high temperature, however, it will become toxic if heated. A general rule to follow with oils is if it is solid at room temperature then use those oils for cooking. If the oil is a liquid, use for salad dressings, condiments or on your vegetables.
- Broth. Bone broth has amazing healing properties. It contains collagen and gelatin which helps support healing for your body.
- Salt. The only salt that I use is Celtic Salt. It is the only salt that is truly from the ocean that contains the perfect balance of minerals for your body.
- The only sweeteners that I currently use are Stevia and Xylitol. Stevia is up to 300 times stronger than regular sugar and a little bit goes a very long way. Again, look at the ingredients on Stevia because some of it is mixed with Dextrose. Stevia is an herb and is completely natural. On occasion, I use Xylitol but only the kind that is made from Birch Bark.
- Replace rice with cauliflower rice.
- Replace mashed potatoes with mashed cauliflower.
- Replace soy sauce and Worcestershire sauce with coconut aminos.
- Replace flour with almond flour.
- Use stevia sweetened chocolate and cacao in place of regular chocolate and cocoa. Lillys Chocolate Chips are the only ones that I use.
- Avoid starches including arrowroot powder, corn starch, etc.
- Always use a high-quality vanilla extract. Avoid the imitation stuff.
Does it sound overwhelming and completely crazy? I thought so at first! It was hard for the first few weeks and then I adapted. The cravings for sugar will be strong in the first few days and maybe even the first few weeks. However, having easy to grab snacks and even a few delicious chocolate recipes on hand will make the transition much easier. The journey is worth it for your body!
I will be sharing recipes and more ideas for living a sugar-free lifestyle in the coming weeks. Don't forget to subscribe and stay in touch through Facebook and Instagram.
This just might be one of the easiest, most simple breakfast recipes I ever share. It is healthy and delicious! I don't always have the time to prepare a large breakfast and sometimes I need something quick to grab. These are the perfect solution.
This recipe is so incredible versatile! The first thing that you need to do is decide if you want to use ham or turkey as the "cup". I peroanlly choose turkey because I can generally find it with no added sugar in the ingredients. I have been sugar free for almost three weeks and I feel amazing! So, I try to avoid sugar at all cost!
So, once you have decided on turkey or ham, go ahead and place them in the muffin tin. I use two pieces of meat and form them into the muffin tin. Then crack your eggs. I usually do about 1 egg for every cup that I am making. Now, this is where the really versatile part comes into play. You can add so many different foods to your eggs. Sometimes I keep it really basic with just eggs and cheese. Other times, I may add in onions, bell peppers, mushrooms or even spinach. Whatever you choose to use, add it to the egg mixture and mix to make sure everything is wel combined.
Then, pour the egg mixture into the meat "cup" making sure that they don't overflow. Place the muffin tin in the oven and bake for 20-30 minutes at 350 degrees.
So simple, right? I told you they would be! I will often make up a large batch of these to store in the fridge. They are perfect for a quick morning breakfast.
Cast iron skillet cooking is a favorite of mine, add in a healthy sweet treat, and all is well in my world. This recipe is healthy, yes, healthy!
This recipe fits the Trim Healthy Mama lifestyle. I have been following this way of eating off and on for over a year and I love it. I always feel amazing when I stay on plan because I don't consume sugar. I always have a lot of energy and my body doesn't feel inflamed. Finding desserts that I love is no problem, however, my husband is super picky and only loves chocolate. So, when I made these, they passed his approval and I also can't keep my children out of them.
chocolate peanut butter swirl brownies thm-s
preheat oven to 350 degrees
lightly butter your cast iron skillet
combine all the ingredients in a bowl and stir until smooth
the batter will be extremely thick
spread the butter out in the cast iron skillet (I used the 10" skillet but you can use an 8x8 pan)
peanut butter swirl topping
1/4 cup natural no sugar peanut butter
1/4 cup heavy whipping cream
1/2 cup gentle sweet
pinch of celtic salt
mix all ingredients until well combined
drop by spoonful onto the top of the brownie batter
swirl the peanut mixture in the brownie batter mixture
bake for 20 minutes
*These brownies will look really gooey when you pull them out of the oven. this is what makes them so good! If you cook them too long, they will turn out to be dry.
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When I switched over to low carb eating and following the Trim Healthy Mama plan, I really missed cornbread. What I really missed was sweet southern style cornbread cooked in a cast iron skillet.
I grew up eating sweet cornbread made from scratch. When I got married there was a time that I used the stuff from a jiffy box and then I switched to using all natural ingredients. I learned how to make cast iron skillet cornbread using corn meal and of course sugar. Then I went low carb and just knew that I would no longer eat cornbread that tasted good. Until now.
This low carb cornbread is a game changer in my low carb world. It uses masa mix which can be found in the ethnic aisle at your local grocery store. Masa is basically really finely ground corn. However, it has been treated with a lime mineral process before it is dried and ground. The process of doing this lowers the glycemic impact. I am sure you can go and do some research learning all about this process but for now, let's just get a delicious recipe! This recipe does use ingredients that are well known to those using the Trim Healthy Mama lifestyle.
healthy low carb cornbread
1 Cup Masa Mix
- 1 Cup Trim Healthy Mama Baking Blend
- 6 Tablespoons Trim Healthy Mama Gentle Sweet
- 4 Teaspoons Baking Powder
- 1/2 Teaspoon Salt
- 1 1/4 Cup Half n Half
- 1/4 Cup Melted Butter
preheat oven to 425 degrees combine all the dry ingredients in a bowl and mix together add the wet ingredients and stir to mix well until smooth. in a cast iron skillet, rub a thin layer of butter and then add the cornbread mixture to the cast iron skillet. bake for 40 minutes or until golden brown on top.
I use two different cast iron skillet sizes, one is the 8 inch and the other is the 10 inch cast iron skillet. I use the smallest skillet for me and the larger one for the rest of the family. I love to add additional ingredients to my cornbread mix, onions and jalapenos are two of my favorite add-ins. If you choose to add extra ingredients, simply mix them in and then bake according to directions.
I can also assure you that this is kid friendly and husband approved! This low carb skillet cornbread is so delicious that we rarely ever have any leftovers. I would love to know if you try it!
Do you love cooking with cast iron skillets or would you love to know how to care for cast iron skillets
this post contains affiliate links. This simply means that I make a small commission off any sales at no extra cost to you. This is just one way that I keep this blog going.
Crispy, golden brown sweet potatoes cooked with delicious herbs in a cast iron skillet. These sweet potatoes are a favorite side dish at our home and I promise that they are really simple to make!
First things first, if you don't own a cast iron skillet, go get you one! My favorites are the 10 inch and 12 inch. It's seriously the most useful skillet I have ever owned. You never have to worry about the nonstick stuff flaking off or if there might be some harmful chemical lurking in your skillet. Besides, the most delicious foods come from cooking in cast iron, at least in my opinion. When you get cast iron, use it often and follow these simple steps for keeping it clean.
I love making these sweet, crispy, golden sweet potatoes at least a few times a week. This is an incredible versatile dish. You can add whatever seasonings that you personally enjoy but my very favorites are Rosemary, Thyme, Sage, Celtic Salt and Pepper.
I am hoping that you can follow along with how to create these crispy sweet potatoes in a cast iron skillet because I am probably not the best recipe writer. There are certain recipes that I have to have a recipe card for and then there are recipes like this, where I just wing it. It's pretty basic and you really can't screw this up.
First things first. Go fry up a pound of bacon and save the grease. You could save the bacon for another meal or you know, just go ahead and eat the bacon while waiting for the potatoes to cook. I would eat the bacon, just saying. Bacon grease is my secret for the best crispy sweet potatoes. Now, I know some may panic at the thought of using bacon grease but I promise it's okay. I purchase organic bacon and I am not afraid to use the grease to cook in. You can use butter in place of the bacon, it that's your preference.
When cooking in cast iron, always allow the skillet to warm up before you add your ingredients. For this recipe, turn the stove on medium and allow the bacon grease and skillet to warm up. Peel and dice your sweet potatoes into cubes. Once the skillet is warm, add the sweet potatoes and cover the skillet with a lid. I don't personally own a specific cast iron lid, although you can purchase them in different sizes. I own the iron round griddle and use it is a lid on my 10" skillet. So, win win situation because I can use it as a lid and as the griddle.
Now, just allow your potatoes to cook. I know you are going to be tempted to stand there, take the lid off and stir the potatoes but please don't! This will cause your sweet potatoes to fall apart. I usually let mine cook for about 6 minutes, then go and give them one flip. You want to give them time to brown on the bottom. Once you make these a few times, you will learn just how long to leave the potatoes to crisp up to the desired crispness that you love. Continue to allow the sweet potatoes to crisp on all sides until tender, turning them occasionally as they cook.
Once your sweet potatoes are getting close to being finished, add your herbs. Give the sweet potatoes a couple good turns with a spatula to make sure they all get coated well with the seasonings. You can check to see if your sweet potatoes are done by using a fork to test for desired tenderness. Sweet potatoes are one of those foods that everyone has an opinion on. My husband likes them really really crispy and I just prefer a bit of crisp. So, it's all in preference to your taste.
Once finished, transfer to a plate and enjoy! They are delicious!
Cast Iron Skillet Recipe: Crispy Sweet Potatoes
Cast Iron Skillet: Crispy Sweet Potatotes
Crispy, golden brown sweet potatoes cooked with delicious herbs in a cast iron skillet. These sweet potatoes are a favorite side dish at our home and I promise that they are really simple to make!
- 4-5 Medium, peeled, diced Sweet Potatoes
- 1 lb cooked, chopped (save bacon grease or use butter instead) Bacon
- 1/2 tsp Rosemary
- 1/2 tsp Thyme
- 1/2 tsp Sage
- 1/2 tsp Salt
- 1/4 tsp Pepper
If you are using bacon grease, cook the bacon in cast iron skillet. Remove the bacon but leave the bacon grease. If your cast iron skillet isn't already pre-heated with the bacon grease in it, then turn skillet on medium heat and preheat. Peel and dice sweet potatoes into small cubes. Then, add the sweet potatoes to the cast iron skillet with the bacon grease. Cover with lid and cook for 6-8 minutes. Remove lid, using spatula turn the sweet potatoes over to allow them to crisp on the other side. Leave the lid off this time on the sweet potatoes and continue to cook another 6-8 minutes allowing them to crisp up. Continue checking sweet potatoes every 5 minutes, turning them occasionally, until they reached the desired tenderness and crispness that you want. Mix herbs together, add to the sweet potatoes, using the spatula, turn the sweet potatoes to coat them with the herbs. Cook a few more minutes and then serve!
Want to know how to care for your cast iron skillets? Then be sure to check out the post, How To Properly Use and Care For Cast Iron.
Thick. Soft. Chewy. Gooey. All words to describe my very favorite chocolate chip cookie recipe. It's one of those recipes that is written on an index card, the index card has little splatters of butter and looks well used. All I can say is that those are the best kind of recipes!
I long struggled to find the ultimate chocolate chip cookie recipe. I have made some that were soft when I pulled them out of the oven but when they cooled they were hard. I really wanted to soft and gooey!
First. A few tips. So, yes please read this part. I know your wanting to skip ahead to the recipe but these steps are important.
1. Use real butter! I know you might be scared of the fat and I know that it costs a little more than the cheap margarine. I promise you butter is a healthy fat and it makes these cookies amazing!
2. Eggs and butter should be room temperature before you start. It's what I have found to work the best.
3. Chocolate Chips. Go for a good quality of these delicious little chunks of chocolate. There really is a difference in the taste from store brand to name brand when it comes to chocolate chips.
4. Use real vanilla. None of that imitation stuff.
Chocolate Chip Cookies
the best soft and chewy chocolate chip cookies
3/4 cup butter
3/4 cup brown sugar
2 tsp real vanilla
2 cups all purpose flour
2 tsp cornstarch
1 tsp baking soda
1/2 tsp salt
1 cup chocolate chips
Preheat oven to 350 degrees.
Cream butter and sugar until the mixture is light and fluffly.
Add egg and vanilla.
Mix in flour, cornstarch, baking soda and salt.
Stir in chocolate chips.
Using a teaspoon drop dough onto a prepared baking sheet.
Bake for 8 - 10 minutes and barely golden brown on the edges.
Remove from oven and transfer to cooling rack.