5 Sugar-Free Holiday Desserts

Who doesn’t love desserts? We can have it as breakfast, an afternoon snack or just a quick fix after dinner. However, desserts contain a lot of sugar and fat that can be harmful if consumed too much. Sugar is not good for adults or kids, pediatric surgeons also don’t recommend sugar. So this article will show you five recipes that are sugar-free and low in calories for you to enjoy all day.

First Recipe: Sugar-Free Carrot Cake

Time: 1hr and 15mins (excluding baking)

 

Servings: 5-6 (makes 2 9 inch cakes)

 

Calories of each serving: Around 300 calories per cake. This will highly depend on how much you fill your icing. You can make it even lower in calories by avoiding the icing.

 

Ingredients:

  • Carrot – 2 cups grated carrots (should give you around 3/4 to 1 cup of grated carrot)
  • Protein Shake
  • 1 scoop (~27 g, which is ~10 tsp or ~2 Tablespoons) unsweetened cocoa powder
  • 1/3 cup unsweetened applesauce (for the protein powder)
  • 3/4 cup egg whites (about 5 large egg whites or 7 small)
  • 1/2 tsp ground vanilla bean (or 1/4 tsp. regular vanilla extract)
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 6 packets of Stevia Sweetener
  • Nonstick cooking spray

 

Instructions:

  • Preheat oven to 350 degrees Fahrenheit. Spray two 9 inch cake pans with nonstick cooking spray and places parchment paper on the bottom.
  • Combine all dry ingredients (from Carrots to Baking Powder) in a large mixing bowl and stir until fully mixed.
  • In another large mixing bowl, beat egg whites until slightly foamy, about 30 seconds to 1 minute with an electric mixer or 2 minutes by hand. Add applesauce and mix for a minute or so with a fork.
  • Pour the dry ingredients into the egg whites-applesauce mixture slowly, while stirring with a rubber spatula. Continue to stir until all of the powder has been mixed in completely with the wet ingredients. Do not over mix!
  • Add carrots to the mixture and mix until fully combined, but do not over mix. It is okay for there to be a few specks of orange in the batter.
  • Pour into cake pans equally, using a rubber spatula or spoon to even them out if needed. Bake 45-55 minutes or until a toothpick inserted into the middle comes out clean. If the toothpick has batter on it, continue to bake for another 5-10 minutes and check again.
  • Allow the cakes to cool in the pan for 20 minutes on a cooling rack before attempting to remove them from the pan. Once fully cooled, frost with icing if desired!

 

Sugar-Free Icing:

  • 4 ounces cream cheese (softened)
  • Powdered Stevia sweetener 1/4 cup to 1/2 cup. Start with a lower amount and add more if needed.

 

Instructions:

  • In a large mixing bowl, beat the cream cheese until it’s smooth. Beat in the sweetener slowly, one spoonful at a time. If you need to add more sweetener, do so gradually and check for sweetness after each addition.
  • Add 1 tablespoon of heavy cream or milk to thin out the mixture if needed.
  • Beat in vanilla extract if desired!

 

#Carrot Cake #Sugar Free #Recipes #Western

Second Recipe: Pistachio Cookies

Time: 45 mins (excluding chilling and baking time)

 

Servings: 20-30 cookies, depending on cookie size

 

Calories of each serving: About 90 calories per cookie

 

Ingredients:

  • 1/2 cup shelled unsalted pistachios (or 1/2 cup pistachio butter)
  • 3 cups whole wheat flour (or three cups of almond flour or coconut flour)
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 eggs, lightly beaten
  • 1/3 cup honey (replace with a sugar-free sweetener if you have too many carbs in one day!)
  • Vanilla extract
  • Butter or coconut oil, for cooking (coconut oil works best with this recipe!)
  • Sugar free chocolate chips

 

Instructions:

  • Add pistachios to a blender and grind them into a powdery meal, similar to the consistency of almond flour. If you do not have a blender or food processor but want to make these cookies, buy pistachio butter instead.
  • Mix all dry ingredients (flour, baking soda, salt) together in a large mixing bowl and stir until fully mixed.
  • Beat the eggs lightly on their own first before adding them to the dry mixture. Add vanilla extract, honey or sugar free sweetener if desired! Stir well until fully combined.
  • Add pistachios (or pistachio butter) and stir until the dough is green! If it isn’t, add a bit more honey or pistachios until it becomes green enough to look appetizing! 🙂
  • Cover the bowl with cling wrap and place in the fridge for at least 30 minutes.
  • After chilling, roll the dough into 1 inch balls using your hands and place them on a nonstick pan coated with cooking spray or rub some coconut oil on a regular cooking pan if you don’t have any cooking spray.
  • Place pan of cookies into an oven heated to 350 degrees Fahrenheit and bake for 10-12 minutes, checking after 10 minutes has passed by inserting a toothpick into the middle of one cookie. If it comes out clean, that means your cookies are ready!
  • Enjoy these healthy snacks with either chai or coffee!

Third Recipe: Chocolate Chip Cookie Dough Brownie Bites (Gluten-Free)

Time: 45 mins (excluding chilling time)

 

Servings: 30-40 brownie bites

 

Calories of each serving: About 150 calories

 

Ingredients:

  • 2 tbsp coconut flour
  • 1/3 cup cocoa powder
  • 1 tsp baking soda
  • 3 tbsp sugar free chocolate chips (or unsweetened dark chocolate chips)
  • 4 eggs, lightly beaten
  • 3/4 cup pumpkin puree (or unsweetened applesauce)
  • 4 tbsp coconut oil (melted)
  • 1 tsp vanilla extract

 

Instructions:

  • Preheat oven to 350 degrees Fahrenheit, and line a mini muffin tray with paper liners. If you do not have any paper liners for your pan, lightly grease each cup using cooking spray, butter or olive oil!
  • Combine the melted coconut oil, pumpkin puree and eggs in a large mixing bowl. Mix well before adding in the sugar free chocolate chips and stirring again until the chocolate chips are mixed evenly throughout the batter.
  • In another small bowl, sift together the coconut flour, cocoa powder and baking soda. Slowly stir this mixture into the bowl containing the wet ingredients until fully combined.
  • Place a heaping tablespoon of batter into each mini muffin cup, filling up half of the cup or even slightly more than half if you want larger brownie bites! They won’t rise in the oven so you can fill them quite full 🙂
  • Bake for 12-14 minutes, checking after 12 minutes by inserting a toothpick into the center of one brownie bite. If it comes out clean without any dough stuck to it, your bites are ready!
  • Remove pan from oven and allow to cool completely before carefully popping them out one by one using your fingers. Enjoy these healthy treats with coffee or tea!

Fourth Recipe: Protein-Packed Sugar Free Mini Lemon Cheesecakes (Gluten-Free)

Time: 50 mins 

 

Ingredients:

  • 1 cup pecans
  • 3/4 cup date paste (or honey if not sugar free)
  • 2 tbsp coconut flour
  • 1/2 tsp baking soda
  • 2 tsp fresh lemon juice
  • 4 eggs, lightly beaten

 

Instructions:

  • Preheat oven to 350 degrees Fahrenheit, and line a mini muffin tray with paper liners. If you do not have any paper liners for your pan, lightly grease each cup using cooking spray, butter or olive oil!
  • Grind the pecans in a blender until they are in small chunks, but not into a powder.
  • Using an electric mixer or food processor, mix together the date paste (or honey), coconut flour, ground pecans, baking soda and lemon juice until fully combined with no large chunks remaining.
  • Add in the eggs one at a time while mixing on low speed before increasing to medium speed for about 1 minute or until fully combined. You should end up with a thick cake batter!
  • Pour the mixture evenly between all 12 cups of your mini muffin tray, filling them to about 90% full so they don’t spill over when placed in the oven to bake!
  • Place pan into oven heated to 350 degrees Fahrenheit and bake for 15-17 minutes or until a toothpick inserted into one of the cakes comes out clean.
  • Remove tray from oven and allow to cool completely before carefully popping them out one by one using your fingers. Enjoy with tea or coffee!

Fifth Recipe: Carrot Cake Energy Balls (Gluten-Free, Vegan)

Time: 5 minutes for “assembly” and refrigeration time 30 minutes – 1 hour

 

Ingredients:

  • 2 cups gluten free rolled oats
  • 1/2 cup almond flour (or flour of choice)
  • 3 tbsp shredded unsweetened coconut
  • 2 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp salt
  • 2 tbsp ground flax seed (or flax meal)
  • 1/2 cup canned pumpkin puree (NOT pumpkin pie filling!)
  • 3 tbsp maple syrup (or honey if not vegan), divided
  • 1 tsp vanilla extract

 

Instructions:

  • Combine all dry ingredients together in a medium bowl and mix well before setting aside.
  • Stir the canned pumpkin puree, two tablespoons of maple syrup and vanilla extract together in a small to medium sized mixing bowl until fully combined. If you’re making these balls for children who do not know the difference between “carrot cake” and “pumpkin spice”, it’s time to get creative with your storytelling!
  • Pour the dry ingredients into the wet and stir until fully combined, then place mixture into the refrigerator for 1/2 hour to harden.
  • Remove dough from the fridge and form into balls using your hands (however many you want!) Store in an airtight container in the fridge to keep fresh. Serve cold or at room temperature!

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