Best Sugar Free Recipes 2016
2016 has definitely been a year full of the best sugar free recipes! For a long time I have loved being able to cook healthy, sugar free foods, and this year I have been able to share that with all of you! Hearing your feedback and interest in these healthy alternative recipes made my entire year. It also makes me look forward to next year. Knowing that there is a way to get our kids to eat those “gross” vegetables, or finding ways to cut calories without cutting flavor is what keeps me motivated. And this year, thanks to you all, it became possible to share all of that.
One of my favorite parts about sharing these best sugar free recipes is seeing what my followers have to say about them. And that’s why I want to share a few of my most popular and favorite recipes from this year! These are the recipes that a lot of people fell in love with and have been some of my favorites for a long time. They are as delicious as they are healthy!
This year I have become a sucker for tarts, and 2 of them happened to be on the favorites list! The first best sugar free recipe was sugar free cranberry tart that I shared back in November. It was one of those desserts I was so excited to share because it was different. It was taking your favorite cranberry sauce and turning it into a delicious dessert, and I love that I wasn’t the only one willing to turn a traditional food into something not so traditional. Now the second tart is a little bit more traditional, it was the chocolate tart. But do you know what made it untraditional? The fact that it was sugar free! I definitely thought that would scare some people right away, but instead it encouraged people to use xylitol or erythritol as a sugar substitute. I had a lot of surprised responses about how the rich, chocolaty flavor was still there even though the sugar wasn’t. And that’s why it became one of the favorites from 2016.
While totally craving tarts this year I also fell in love with those staple foods that you can’t live without. Although, doesn’t it seem like the foods you can’t live without are the ones you eat the most of? That’s definitely how it was for me this year with banana bread, apple pie and lemon bars! But lucky for us, they all have fruit so that makes them healthy right? Well, not technically, although that is what I like to tell myself after I’ve had multiple pieces of each. But also lucky for us, we made all three of these foods without sugar! We managed to keep our banana bread fluffy and warm, our apple pie sweet and crumbly, our lemon bars chewy and tangy, and all of them sugar free. It makes eating our favorite staple foods easy and guilt free!
Lastly, to top off this year of yummy, sugar free foods one of my all time favorites has to be the decadent, best sugar free recipe was sugar free pavlova. There are so many ways to describe this sweet dessert, but one of the best ways would have to be that it’s gluten free! Being able to share options with any type of diet is what made this one of my favorite recipes. It made me realize that you can indulge in the all things you love, even the foods you thought you’d never be able to eat.
This year has had so many great things happen, for my family, my friends and now my passion and business. I’m grateful to be able to be passionate about my job. And I know that one of the reasons I love what I do is because of you guys! All of you give me the opportunity to share my favorite things, while supporting me through it all. You give me important feedback and help me find new ways to create. Thank you for making this year one of my favorites! I can’t wait to see what 2017 has in store for Bake Sugar Free and for all of you! See you next year.
#1 Best Sugar Free Recipe Cranberry-Lime Pie
- 4 oz. sugarfree gingersnap cookies
- 1 cup pecans
- 4 tbsp unsalted butter, melted
- 3 tbs Lite&Sweet
Filling and assembly:
- 1 12 oz package fresh (frozen or thawed) cranberries plus 4 oz for serving
- 2 ½ cups Lite&Sweet, divided
- 3 large eggs
- 2 large egg yolks
- 1 tsp finely grated lemon zest
- 2 tsp finely grated lime zest, divided
- ½ cup fresh lime juice
- A pinch of salt
- ¾ cup unsalted butter, room temperature, cut into pieces whipped cream
- Preheat oven to 350 F.
- Pulse cookies in a food processor until very finely grounded. Add pecan, pulse until finely ground. Add butter and Lite&Swseet; pulse to combine.
- Transfer to a deep 9” pie dish. Using a measuring cup, press firmly onto bottom and up sides of dish. Bake until firm and slightly darkened in color, 10-15 minutes. Remove from the oven and let it cool.
Filling and Assembly:
- Bring 12 oz cranberries, 1 cup Lite&Sweet, and ¼ cup water to a boil in a large saucepan over medium-high.
- Reduce heat; simmer until cranberries bust and most of liquid evaporates, 12-15 minutes. Let cool. Puree in a blender until very smooth.
- Cook puree, eggs, egg yolks, lemon zest, lime juice, salt, ½ cup Lite&Sweet, and 1 tsp lime zest in a heatproof bowl set over saucepan of simmering water, stirring with a rubber spatula and scraping down sides of bowl often, until curd thickens and coats spatula, 8-10 minutes. Let cool until just warm.
- Using an electric mixer on medium-high, beat curd, adding butter a piece at a time and incorporating after each addition, until curd looks lighter in color and texture, about 5 minutes. Scrape into crust and chill until firm, about 2 hours.
- Bring ½ cup Lite&Sweet and ½ cup water to a simmer in a saucepan over medium heat, stirring to dissolve sugar. Add remaining 4 oz. cranberries and cook until barley starting to soften, about 1 minute.
- Using a slotted spoon, transfer cranberries to a wire rack set inside a rimmed baking sheet. Chill until no longer sticky, 20-30 minutes.
- Toss remaining ½ cup granulated sugar and 1 tsp. lime zest in a small bowl. Toss cranberries in lime sugar. Top pie with cranberries; serve with whipped cream.
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon Lite&Sweet Natural Sweetener
1 cup butter (2 sticks)
1/4 cup (very cold) water
6 large egg yolks
1 1/2 cups Lite&Sweet Natural Sweetener
1/2 cup freshly squeezed lemon juice
1/2 cup (1 stick) unsalted butter, cut into small pieces
1 tablespoon granted lemon zest
In the food processor combine flour, salt and sugar; pulse to mix. Add butter pulse until mixture resembles a fine meal. Add the very cold water and pulse so the dough comes together. Put the dough into plastic wrap and refrigerate for 1 hour to rest. After use the cheese grater to grade the dough into desired pie pan and use fingers to mold the dough to the bottom of pie pan. Bake dough at preheated 375 degrees oven for 20 minutes.
To make lemon curd, strain the egg yolks through a sieve into a medium-size sauce heavy saucepan. Add Lite&Sweet and lemon juice, stir to combine, and cook over low heat, stirring constantly for about 20 minutes, until mixture thickens. Remove from heat and add butter a piece at the time until fully incorporated, at last stir in the lemon zest.
Pour the cooled lemon curd into the baked shell(s) and chill until set.
Enjoy with cream fresh on the side.
#3 Best Sugar Free Recipe Salted Chocolate Strawberry Tart
1 cup unsweetened shredded coconut
1/4 cup unsweetened cocoa powder
3/4 cup raw unsalted pumpkin seeds (sunflower seeds can be substituted)
6 tbsp softened butter
1/4 tsp salt
1/2 cup Lite&Sweet
8 oz. heavy cream
1 cup Lite&Sweet
4 oz. sugar-free chocolate bar, chopped
8 oz. unsweetened chopped baking chocolate
Fresh strawberries sliced in half
1/2 tsp. coarse sea salt
#4 Best Sugar Free Recipe Banana Bread with Lite&Sweet
1 cup Lite&Sweet
1/2 cup softened butter
3 to 4 medium bananas (about 1 1/2 cup)
1/2 cup buttermilk
1 teaspoon vanilla
2 cups of all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup chopped nuts (if desired)
Heat oven to 350F. Grease bottoms of a 9×5 loaf pan.
In a large bowl, cream together with an electric mixer the Lite&Sweet and butter. Add eggs, mashed bananas, buttermilk and vanilla; mix well on medium speed until smooth. Stir in flour, baking soda, baking powder, salt and nuts until moistened. Pour batter into pan.
Bake for 55 to 60 minutes, or until toothpick inserted in center comes out clean. Cool for 10 minutes. Loosen sides of loaf from pan; removed from pan to cooling rack. Cool about 1 hour before slicing.
#5 Best Sugar Free Recipe Meringue Dessert Pavlova with Raspberries-Pomegranate
1 Tsp cornstarch
1 Cup Lite&Sweet
4 Egg whites
3/4 Tsp white vineger
1 Tsp vanilla Extract
3/4 Cup Light Whipping cream
6 oz Fresh raspberries
1/2 Cup pomegranate seeds
Lite & Sweet for dusting
Heat oven to 300 F and line a large baking sheet with parchment paper.
In a small bowl, combine the cornstarch and 1/4 cup Lite&Sweet.
Using an electric mixer, beat the egg whites and vinegar in a large bowl on medium-high speed until foamy, 1-2 minutes. Slowly add the remaining 3/4 cup of Lite&Sweet, 1 Tbsp at the time beating until incorporated. Gradually add the cornstarch mixture and beat until the whites are stiff and glossy, 2 to 3 minutes. Add the vanilla and beat 1 minute more.
Spread the meringue on the prepared baking sheet into a 7-in round, forming an indentation in the center (for the cream and fruit). Transfer to the oven and immediately lower temperature to 240 F. Bake for 1 hour and 30 minutes. Turn off oven and let the meringue cool completely in the oven, at least 4 hours or overnight (do not open the oven door during the baking and cooling steps).
Just before serving place the meringue on serving platter and spoon the whipped cream into center and mound the berries and pomegranate seeds on top. Dust with Lite&Sweet.
#6 Best Sugar Free Recipe Gluten-Free Apple Pie
Apple pie seems like a staple of the American household. You see it in movies, books, cartoons; every pie is an apple pie. And for good reason, apple pie is delicious. But it’s full of sugar and butter typically. Not only that, but if you’re following a gluten free diet, you can kiss apple pie good-bye.
Until now. This recipe is sugar free, and gluten free! Give it a try and let me know how you like it!
- 3 cups gluten free all-purpose baking flour
- 1 tsp Sea Salt
- 3 Tbsp Lite&Sweet
- 2½ sticks frozen diced Unsalted Butter
- 4-7 Tbsp Ice Water
- 2 organic Granny Smith apples
- 2 organic Golden Delicious apples
- 1 organic Pink Lady apples
- 2 Tbsp Fresh Lemon Juice
- ¼ cup Honey
- 2 Tbsp Maple syrup
- 1 tsp Pure Vanilla Extract
- ¾ cup Lite&Sweet
- 2 Tbsp gluten free all-purpose baking flour
- 1¼ tsp Cinnamon
- ¼ tsp Sea Salt
- ¼ tsp Nutmeg
- 1 Tbsp frozen diced unsalted butter
- 1 egg white
- 1 tsp water
- 2 tsp Lite&Sweet
- Peel and cut up the apples first, put them in a bowl, coat the slices with lemon juice, Lite&Sweet, honey, maple syrup, vanilla, cinnamon, salt and nutmeg.
- Add flour and mix until all of the apples are well coated. Cover bowl and set aside.
Pie crust dough:
- In a large bowl, mix together the flour, salt and Lite&Sweet.
- Cut in frozen butter until your mixture combines into pea size pieces (resembles a course meal). Add 4 tablespoons cold water in cutting between the first and second stick of butter and continue until well combined. Add more water if dough is a little dry (crumbly) until it’s all combined. *Dough should hold together but not be sticky.
- On a well-floured work surface, divide your dough into 2 equal parts. Roll out the first half of the dough into about 1/8 inch thick circle. Fold the dough in half and then into quarters and transfer to a greased pie pan. Unfold and gently press dough into the bottom and sides of the pan. Refrigerate for 30 min.
- Position a rack in the lower 1/3 of oven, place a baking sheet on rack and preheat to 400 F.
- Roll the other half of the dough to the same thickness. This is the top of your pie to be used after you fill your shell with the apple filling.
- Remove crust from refrigerator and pour your filling into your piecrust. Scatter 1 tablespoon frozen diced unsalted butter on top.
- Top your pie with the remaining dough and use a fork to seal the seams together. Brush the top crust with the egg wash and sprinkle with Lite&Sweet. Slice four slits in the top to allow the steam to escape.
- Cover pie with a sheet of aluminum foil and place on the preheated baking sheet. Bake until crust is golden brown, or about 40 minutes, cover the edges with aluminum foil if they become to dark. Remove foil pie cover in the last 10 minutes of baking.
Let cool for at least 1 hour, cut into slices and enjoy!
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