Ingredients: 1 C. Butter 1 C. Purecane Granular Sweetener 1 ½ C. Purecane Brown Sweetener 3 Eggs 1 T. Vanilla 2 ½ C. Flour 1 ½ T. Baking Powder 2 C. Sugar Free Chocolate Chips 1 C. Pecans Salt to Taste Easy Directions: Spray a large cast iron skillet with nonstick spray and set aside. In a large mixing bowl, cream together butter, both sweeteners, eggs and vanilla. In a small bowl, combine together flour and baking powder. Fold into main batter and mix well. Add in chocolate chips and pecans and blend well. Pat into cast iron skillet. Top with salt! Bake at 350 for 25 minutes. The post No Su ..read more

Crust Ingredients: ¼ C. Dark Cocoa 1 ¼ C. Almond Flour 1 T. Swerve Granular 5 T. Butter Cheesecake Ingredients: 24 Ounces Cream Cheese 1 C. Swerve Granular 2/3 C. Sour Cream 1 T. Vanilla ¼ C. Key Lime Juice 1 t. Salt 4 Eggs Sugar Free Chocolate Syrup Easy Directions: 1. In small bowl, mix together all crust ingredients and press into 9 inch springform pan. Bake at 320 for 10 minutes and let cool. 2. In large mixing bowl, cream together the cream cheese and Swerve. Add in all other ingredients (besides the chocolate syrup). Beat until creamy and smooth. 3. Pour onto crust. 4. Gently pour chocol ..read more

Ingredients: Make No Sugar Baker’s Pie Crust Recipe or 1 Unbaked Pie Crust 2 Eggs ½ C. Almond Flour ½ C. Swerve Granular ½ C. Swerve Brown ¾ C. Butter 1 C. Lily Dark Chocolate Chips 1 C. Chopped Pecans or Walnuts Easy Directions: In a large mixing bowl, beat eggs until light in color. Add in almond flour and both Swerves. Beat in butter. Stir in chocolate chips and pecans or walnuts. Pat into pie crust. Bake at 375 for 50-60 minutes. Let cool and top with whipped cream! The post No Sugar Baker’s Chocolate Chip Pie appeared first on No Sugar Baker ..read more

Ingredients: ½ C. Butter ½ C. Purecane Brown Sweetener ½ C. Purecane Granular Sweetener 1 T. Almond Extract 1 Egg 1 ¾ C. Flour 1 t. Baking Soda ½ T. Baking Powder Dash of Salt 2 C. Fresh Raspberries ½ C. Sliced Almonds 1 C. White Chocolate Chips (Non-Sugar) Easy Directions: Spray a baking sheet with nonstick spray and set aside. In a large mixing bowl, cream together Purecane Sweeteners, butter, egg and almond extract. In a small bowl, combine flour, baking soda, baking powder and salt. Fold into batter and mix well. Add in raspberries, almonds and white chocolate chips. Drop by the spoonful ..read more

Ingredients: 2 ½ C. Heavy Whipping Cream 1 C. Unsweetened Almond Milk 2/3 C. Swerve Granular 4 Large Egg Yolks ½ C. Cocoa Powder ½ C. Melted All-Natural Peanut Butter ¼ C. Sugar Free Chocolate Syrup 2 T. Vodka (this will allow for a no icy taste) 1 t. Vanilla Sugar Free Peanut Butter Cups Easy Directions: Set a medium sized bowl over an ice bath and set aside. Combine cream, almond milk, cocoa, chocolate sryup and Swerve in saucepan over medium heat. Stir until Swerve dissolves and mixture reaches 170 F on a thermometer. Whisk egg yolks in bowl. Slowly add about 1 cup of the hot cream mixture ..read more

Ingredients: ½ C. Vegetable Oil 1 C. Swerve Granular ½ C. Unsweetened Almond Milk 2 Eggs 1 T. Vanilla 2/3 C. Sour Cream 2 C. All-Purpose or Almond Flour ½ C. Unsweetened Cocoa Powder 1 ½ t. Baking Soda ½ t. Salt 2 C. Lily’s Dark No Sugar Added Chocolate Chips Easy Directions: In large mixing bowl, mix oil, Swerve and milk. Add in eggs and vanilla. Stir completely. Add in sour cream. When combined, add in flour, cocoa, baking soda and salt. Mix well. Add in chocolate chips. Scoop into prepared cupcake paper lined muffin pan. Bake at 375 for 17 minutes. This recipe makes about one dozen. The p ..read more

Ingredients for Dough: 2 large eggs, room temperature 1/4 cup plus 2 tablespoons water, room temperature 1/4 cup sour cream, room temperature 1/4 cup butter, room temperature, cut into small cubes 1/4 cup Swerve Granular 3 ½ Cups almond or coconut flour 3 tsp Yeast, active dry, instant or bread machine Ingredients for Filling: 2 Ts. Swerve Granular ¼ cup water I pint fresh raspberries I pint fresh blueberries 8 oz cream cheese Ingredients for Frosting: 3 Ts. Swerve Confectioners ½ cup Heavy Cream 1 tsp vanilla Easy Directions: 1. Follow your usual sweet dough making recipe with these ingredien ..read more

Ingredients: ½ C. Butter 1 C. Swerve Granular 2 Eggs 1 C. Sour Cream 1 T. Vanilla 2 C. Almond or Regular Flour 1 t. Baking Powder ½ t. Baking Soda ½ t. Salt ¼ C. Lemon Juice 2 C. Fresh Raspberries Topping Ingredients: ½ C. Swerve Granular 1 C. Almond or Regular Flour ½ C. Butter Lemon Juice Easy Directions: Spray a 9 inch springform pan and line it with parchment paper. In a mixing bowl, cream butter and Swerve together. Add in eggs, sour cream, vanilla and combine. In a separate small bowl, mix together flour, baking powder, baking soda and salt. Pour into wet ingredients and finish by adding ..read more

Ingredients: 8 T. Butter ¼ C. Swerve Brown ½ C. Swerve Granular 1 Egg 1 T. Vanilla 1 ¾ C. Almond or All Purpose Flour ½ t. Baking Soda ¼ t. Baking Powder ½ t. Salt ½ C. Chopped Raspberries ½ C. Lily No Sugar White Chocolate Chips ½ C. Lily No Sugar Dark Chocolate Chips (Optional) Easy Directions: In large mixing bowl, mix butter, Swerves, egg and vanilla. Add in flour, baking soda, baking powder and salt. Fold in chocolate chips. On parchment lined baking sheet, drop by standard cookie dough balls. Bake at 350 for 10-12 minutes. The post No Sugar Baker’s Raspberry White Chocolate Cookies appea ..read more

Ingredients: 1 Ounce of Bourbon 1 T. Lime Juice ¼ Fresh Raspberries 2 Small Mint Leaves 1 t. Liquid Sweetener ½ C. Seltzer Glass of Ice Easy Directions: 1. Put the raspberries in the bottom of your glass, add in Bourbon, juice, sweetener and seltzer. Mix well. Top with mint leaves and fill glass with ice. 2. Cheers! The post No Sugar Baker’s Fresh Raspberry Spritzer appeared first on No Sugar Baker ..read more