These moist, chewy Keto blondies are easy to make and perfect for coconut lovers! They contain coconut flour, coconut oil, desiccated coconut AND coconut cream. The recipe is low carb, gluten free and sugar free. …
Soft and simply irresistible: these Keto pretzels take snacking to the next level. They are made with the famous Fathead dough – their secret ingredient is mozzarella!
Deliciously crunchy on the outside, delightfully soft on the inside – these easy Keto hazelnut cookies are your favourite new low carb and gluten free snack.
Do you know that moment when hunger strikes? Why is it that this moment tends to happen at the most inconvenient times? Here are some of the typical situations you might find yourself in:…
They have stood the test of time and their familiar flavours bring back fond memories: nothing beats the comfort of classic desserts. Matcha cake or lavender chocolate might be tantalising for your tastebuds, but it’s a small number of all time sweet favourites we all default to over and over again. From cheesecake to Eton mess – here are 13 dessert hits that have been given a healthy makeover by my favourite low carb and sugar free bloggers. Spoons at the ready – which of these classic desserts has got your name on it?
Strawberry Trifle by Wholesome Yum
Trifle was first mentioned in Thomas Dawson’s 1585 book of English cookery The Good Huswifes Jewell and has gathered fans all over the world ever since. This sugar free version manages to be both light and decadent at the same time, just like a good strawberry trifle should. Whilst it looks especially “wow” in a glass trifle bowl, the combination of moist sponge, cream and fresh berries tastes just as delicious served on a plate.
Lemon Meringue Pie by All Day I Dream About Food
What’s not to love about a lemon meringue pie? The lemon filling is tart and sweet at the same time, the meringue is crisp on the outside and deliciously soft in the middle. This recipe by All Day I Dream About Food has had a sugar free and grain free makeover. Win-win!
Chocolate Bundt Cake by Drop the Sugar
Chocolate lovers rejoice – here’s a moist triple chocolate bundt cake that will satisfy even the most urgent chocolate craving. The recipe uses dark chocolate and calls for both coconut and almond flour, which make this showstopper cake gluten free as well.
Raspberry Cheesecakes by Sugar Free Londoner
Did you know that the earliest mention of cheesecake is by the Greek doctor Aegimus, who penned a whole book about it? A wonderfully easy-going dessert, it can be made with cream cheese or quark, it may be baked or not baked and works well with berries, oranges and even chocolate. These individual raspberry cheesecakes get that little extra kick from a sugar free raspberry sauce. If you wish, this recipe can also be made as a large cake in a springform.
Easy Freezer Bag Vanilla Ice Cream by Beauty and the Foodie
Vanilla ice cream! It should be in diplomacy, because it gets on with virtually anyone. There’s no need for an ice cream maker with this ingenious vanilla ice cream recipe. Instead, it is made in a sandwich bag which is placed in a larger freezer bag filled with ice and salt and shaken firmly for a few minutes. The result is an irresistibly velvety ice cream which beats the sugary shop-bought version any day.
Low Carb Eton Mess by Step Away From the Carbs
This quintessential English dessert started out in the kitchens of Eton College and has been gathering devotees ever since. How can this wonderful mix of meringue, strawberries and cream be made healthier? Easy: by using sugar free homemade meringues.
Traditional Tiramisu by Low Carb Yum
Tiramisu has got to be one of the top five Italian food inventions, right up there with pasta and pizza. Its success is well deserved – the combination of custard, coffee-dipped ladyfingers and cocoa is rather swoon-worthy. This recipe uses almond flour to create delicious gluten free ladyfingers. It is sweetened with a mix of stevia and erythritol.
Low Carb Vanilla Pudding by Low Carb Maven
This easy sugar free vanilla pudding is the perfect choice if you are watching your sugar intake. It only takes 15 minutes to make and tastes just like your Grandma’s! Comfort food at its best.
Easy Rustic Apple Tart by I Breathe I’m Hungry
Did you know that English apple pie recipes date back to the time of Chaucer? Wikipedia shows a print of a recipe from 1381, which calls for “good apples” and “good spices”. Why change a good thing: The cinnamon caramel glaze on top of tart Granny Smith apples is still a winner hundreds of years later. Even better that it’s sugar free!
Chocolate Coffee Truffles by My Montana Kitchen
Rich, smooth and silky, these sugar free truffles hit the spot when you find yourself with that urgent chocolate craving. They get an added kick from a shot of strong coffee. Check out the recipe for the secret surprise ingredient!
Sugar Free Red Velvet Couple’s Mug Cake by Sugar Free Mom
Oh, how wonderful to give in to the temptation of a red velvet cake! Put on the dessert map in the 1920s by the chefs of the Waldorf Astoria Hotel in New York, it has had cake fans sighing with pleasure ever since. An added bonus is when it’s low carb and made in under three minutes in a microwave. Top with vanilla cream cheese frosting and get ready for 100% satisfaction without the sugar rush.
Classic Yellow Birthday Cake by Joy Filled Eats
If you are in need of a showstopper cake, why not stick with a trusted favourite: layers of sponge cake with chocolate icing. This impressive cake is perfect for birthdays, but would be a welcome treat at any celebration. Even more so as it is sugar and gluten free!
Chocolate Pots de Creme by Ketogasm
Here is a restaurant-grade chocolate pudding you can easily make at home. Dark chocolate, double cream and egg yolks come together to deliver a true knock-your-socks off experience. This heavenly dense sugar free custard makes for an easy and immensely satisfying dessert.
These creamy, fruity individual low carb raspberry cheesecakes are a perfectly guilt free indulgence.
I’m going to make a rather large statement here. Small, my friends, is better than big. …
Enjoy this rich and creamy chocolate avocado ice cream as a sugar free, low carb and keto treat. And feel that satisfaction of hiding a vegetable in a dessert! 4.9 net carbs per serving.
Do you hide vegetables in meals? If you have children, I’d say that’s a yes. …
A showstopper cake to crown a festive meal or mark a special occasion: This rich and creamy spiced orange cheesecake with brandy is sugar free, low carb and gluten free. Guilt free dessert heaven.
This post is sponsored by Vitamix. All opinions are my own.
What does Christmas smell like?
Dessert. There are not many people who can say in all honesty that they are not fussed.
Desserts taste great. They are the crowning glory of a meal; decorated with sparklers and candles and sometimes even applauded. Think of your favourite dessert. What is it? Indulgent melt-in-the-mouth ice cream? Steaming-hot spiced apple crumble with plenty of double cream, eaten straight out of the oven? Or my personal weakness – gooey, moist and chocolatey sweet potato brownies?
There is no reason to ban dessert altogether.
But we need to re-think how often to eat it. Back in the Fifties, dessert was an entirely homemade affair, served after the Sunday roast for which the whole family duly came together. We have gone from eating desserts once a week to once a day. If you look at the average waistline back then and now, coupled with the sharp rise in Type 2 diabetes, you can see clearly see how that’s working out for us.
On top of that, many of us shy away from baking. Lives are busy, and it’s so much easier to buy a ready-made treat. Why bother to labour in the kitchen when you can just nip down to Sainsbury’s and get a six-pack of mince pies to munch on? Well, if you start reading the labels and see the sugar content of your favourite goodies, you might just change your mind.
For plenty of healthy puds check out the dessert section of my recipe index!
Sesame Flaxseed Crackers are super-crispy, grain free and high in protein. They’re great with dips!
I know. Crackers aren’t sexy food. Eating crackers is like walking around in welly boots AND pulling the hood of your jacket over your head when it’s drizzling. Or like putting on your reading glasses when you reach for the restaurant menu instead of squinting. It’s about feeling good in a sensible kind of way….
You’d like to have seconds? No problem. These crunchy sugar free cut out cookies with a coconut butter glaze are low carb, gluten free and sweetened with erythritol.
I am so ready for Christmas! No, I haven’t even thought about presents. No ideas, no lists. And no, when the nice guy from the Christmas tree delivery company called me last week with a special offer, I did not take it either.
Friends, it’s these sugar free cut out cookies. They are perfect!
Don’t get distracted by the fact you are seeing friendly ghosts waving at you. It’s Halloween next week and you’ve got to go with the flow.
In our family we make cut out cookies once a year in the run-up to Christmas, in vast amounts – little hearts, adorable stars and cute Christmas trees. Baking sheet after baking sheet will go into the oven, and it always ends up being me in the kitchen by myself after the second round, with 6 more to go. Before I went sugar free, I used a Nigella recipe which came with the set of cookie cutters I own. It calls for wheat flour and copious amounts of sugar.
Now, if you attempt to replace not only the sugar (with erythritol, in my case), but also the wheat, you are entering tricky territory. It’s the gluten in wheat that makes dough very easy to handle and roll out. Grain free dough is softer and more delicate.
These Sugar Free Cut out Cookies have a nice crunch and hold together really well.
After the success of my Sugar Free Halloween Bat Cookies, which contain cocoa powder to be sufficiently dark and gloomy for Halloween, I adapted the recipe to create a vanilla version. I also added a liberal amount of almond extract, which, if I may say so, makes them taste just irresistible.
The most important step in this recipe is that you freeze the dough after you roll it out between two sheets of baking paper. This is the key to success when making low carb cut out cookies. Trust me. I am an impatient person and I have tried skipping it. It’s not worth the mess you’ll make. Stick it in the freezer, have a cup (or glass) of something and feel smug about being in the know.
I tested two types of glaze with these cookies.
The first one was just a mix of powdered erythritol (I used Sukrin Icing), a couple of drops of vanilla essence and a spoonful of water. This went down well with the kids, but for me it was a little sweet. The second type was just up my street – a sugar free coconut butter glaze which I adapted from this recipe by Simply Quinoa.If you spread it thinly, it dries into a nice, firm glaze. Coconut butter, not to be confused with coconut oil, tastes slightly sweet and creamy and is nice enough to be eaten by the spoonful.
And do you know the best thing about this recipe? When my kids are bored after the second round of festive baking and leave sneakily, I can call it a day too. A few days later, they’ll be ready to have another go (kids = short memories). And all I have to do is whisk the rolled out dough for my lovely sugar free cut out cookies from the freezer.
Christmas, I am ready.
If you try out this recipe, let me know! I’d love to hear from you. Write me a comment on the blog or tag me on Instagram. And don’t forget to like my page on Facebook to get many more great recipe ideas.
Sugar free cut out cookies
These crunchy sugar free cut out cookies with a coconut butter glaze are low carb, gluten free and sweetened with erythritol.
- Preheat your oven to 180 Celsius.
- Mix all the dry ingredients, then add the butter and combine with a stick mixer or a food processor until you have a smooth dough.
- Divide into 2 balls and roll out between two sheets of non-stick baking paper.
- Place the dough in the freezer for 15 minutes. This is an essential step!!
- Cut into shapes with a cookie cutter of your choice. If the dough has been in the freezer for too long, it might break easily. In this case, just wait a few minutes to continue. Place the cut-outs on a baking sheet lined with parchment paper.
- Form the leftovers of the dough into a ball, roll out again and repeat the freezer step.
- Bake your first batch for 5-6 minutes until the edges are just beginning to brown.
- Let cool completely before glazing. The cookies are very crumbly when hot, but once they are cool they will be crispy and hardened.
- For the glaze, combine all ingredients in a pot over low heat, stirring continuously. You could also do this in a microwave.
- Once it is liquid, brush over the cooled cookies.
A fabulously healthy treat: These delicious Low Carb Banana Muffins are grain free, sugar free and seriously nutrient-dense. This is feel-good snacking taken to the next level.
We’ve just returned from our summer holidays. Back at home in London, without sun, pool and the general feel-good-factor, I knew I had to bring the big guns in. You want peaceful silence and smiley faces all round? Plus that fab feeling when you’ve served up a bunch of healthy ingredients and everyone thinks it’s a real treat?
Make these Low Carb Banana Muffins. They are true sugar free baking magic.
Because this recipe uses almond flour and ground flax seed, the texture is a bit coarser than that of a wheat muffin. They are a brilliant nutrient-dense treat that won’t make you feel bloated the way a wheat muffin does. Plus they are actually good for you. Now, that’s what I call a win-win!
Hang on though – banana? Can I eat banana on a low carb diet?
Bananas contain the largest amount of carbs among fruits. In fact, they are made up almost completely out of water and carbs. One medium banana (7-8 inches long) contains about 10 calories, 25g of total carbs and 3 grams of fibre. Here’s an interesting infographic showing the carb content of fruits from low to high.
If you are on a moderate low carb diet you’ll aim to stay between 20-50 net carbs per day (you subtract the fibre content from the total carbs to calculate the net carbs. The fibre is non-digestible). This means banana is one of the fruits we generally avoid on a low carb diet.
How come these banana muffins are low carb?
Easy: There is only one banana in the entire recipe! As we distribute it here among 8 or 9 muffins, the carbohydrate content of each muffin is quite low. The banana flavour is so strong you can taste it with every bite!
Top tip: Make sure the banana you use is VERY RIPE. The browner the peel the better! Ripe bananas have WAY more flavour than the ones with yellow or – God forbid – green peel.
Try my other low carb muffin recipes!
Tried this recipe? Give it a star rating below!
Low Carb Chocolate Banana Muffins
- 200 g / 2 cups almond flour or ground almonds
- 30 g / 1/4 cup flaxseed ground
- 1 banana very ripe
- 2 eggs large
- 120 ml / 4 ounces almond milk
- 60 ml / 2 ounces coconut oil
- 3-4 tbsp granulated sweetener depending on your sweet tooth
- 1 tbsp baking powder
- 40 g cacao nibs or chopped dark chocolate, 85-90% (1/3 cup)
- 1 tsp vanilla paste or extract
- 1 tsp cinnamon
- optional: 1 tsp mixed spice
Preheat the oven to 180 degrees Celsius / 356 Fahrenheit.
- Mix the banana, eggs, almond milk and oil in a food processor or with a blender.
- Add the dry ingredients: the ground almonds, ground flaxseed, erythritol, baking powder and spices. Blend until thoroughly combined
- Lastly, stir in the cacao nibs (or chopped dark chocolate)
- Fill into a muffin tin lined with paper cups. If you don't have any to hand, make sure the tin is really well greased. My mix made 8 muffins, but I did "try" the dough quite a few times. Yours might yield 9!
- Bake at 180 degrees 25-30 minutes or until browned on top. You can also test with a cocktail stick or a knife - if they come out dry, the muffins are done.
The nutrition information below is based on using cacao nibs, which have no added sugar at all. If you prefer to choose dark chocolate, the sugar content would increase depending on the cocoa content. The higher the cocoa content, the less sugar! Make sure you choose a chocolate with at least 85% cocoa.
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An incredibly moist and healthy almond flour cake with creamy mascarpone frosting and berries. Gluten free, sugar free, low carb and so nutritious you could eat it for breakfast.
Do you want a quick low carb, gluten and sugar free breakfast that is perfect for busy weekday mornings? Say hello to these Grab & Go Low Carb Muffins.
This simple dessert is not only light, sugar free and utterly delicious, it will also give you a serious antioxidant boost: Matcha Pistachio Yoghurt Bark.
There. I am saying it straight up. I am a matcha convert. Ever since I found out that 1 cup of matcha tea delivers the same amount of antioxidants as 10 cups of regular tea, I have started ordering the stuff in bulk. Friends, from a certain age onwards we need all the help we can get.
Conveniently, matcha also happens to be delicious. Have you tried it? Once you embrace that steamy, grassy taste – smelling my cup of matcha tea always makes me think of the Amazon rainforest (I do know it is from Japan, just being honest here), there just isn’t anything better to wake up to. Well, maybe coffee.
Truth is, now I have both. And since believing you are being healthier and actually being healthier is virtually the same thing, I can only say that I am feeling pretty great. Thank you, matcha-san!…
Is it possible to make tasty waffles without grains and sugar? Oh yes, it is. Keto low carb waffles – not just as good, but better than the real thing!
We do not have a sandwich maker at home. But I have inventive children with a wild, mad love for cheesy panini. So every once in a while the poor old waffle maker is dragged out and in goes some sliced bread with a gigantic stack of ingredients wedged in between. What comes out looks a bit tortured, but tastes great all the same.
As of yesterday, our waffle maker will be put to use a whole more often. For actual waffles, friends. For I have discovered a recipe that actually tastes better than the full-on wheat-and-sugar version. Who’d have thought that some eggs, butter, a few spoonfuls of coconut flour and a few other magic ingredients could make a whole noisy family quiet in astonishment for… well, at least five seconds. You want some happy silence? Make low carb waffles! Thank you for this one, DitchtheCarbs..
As you can see, I like my waffles with creme fraiche and blueberries – but any berry combination, whipped cream or a dollop of coconut cream would work well. Do you do school lunches? Make little heart-shaped waffle sandwiches filled with cream cheese and berries!
Friends, these low carb waffles are
- grain free
- sugar free
- freezable (between sheets of baking paper)
- without protein powders or other complicated ingredients
- delicious hot or cold
- adaptable – add cinnamon or mixed spice
The secret to supreme waffle fluffiness is to separate the egg whites and the yolks and beat the egg whites until they form stiff peaks. This mixture is then folded gently into the batter. I can assure you though that even if you do not manage to get your egg whites perfectly stiff – I find they can be a bit temperamental – the waffle will still turn out fabulous. As long as you manage to beat some air bubbles into your egg whites (i.e. make them turn white), you’re good to go.
If you do not have a waffle maker, just make low carb pancakes instead. They won’t look as pretty (I am a sucker for the little heart shapes), but definitely more handsome than my childrens’ tortured cheese sandwiches.
★ Tried this recipe? Give it a star rating below!★
Low Carb Waffles
- Whisk the egg whites until they are firm and form stiff peaks. You have to use a clean, non-greasy bowl for this and be a bit patient.
- In a second bowl, mix the egg yolks, coconut flour, sweetener and baking powder.
- Add the melted butter slowly and mix well to ensure your batter is nice and smooth.
- Add the milk and vanilla, mix well.
- Gently fold spoons of the whisked egg whites into the yolk mixture. Try to keep as much of the air and fluffiness as possible.
- Place enough of the waffle mixture into the warm waffle maker to make one waffle. Cook until golden. You might have to "grease" your waffle maker with a bit of butter so the waffles do not stick. They have a more delicate consistency than wheat waffles, so take extra care when removing them.
- Repeat until all the mixture has been used.
Enjoy with cream and berries or with sugar free syrup!
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Deliciously nutty, pleasingly crunchy and protein-packed: Cashew Quinoa Granola is grain free, sugar free and gluten free – a real feel-good breakfast!
There I was last night, sitting around a table with a couple of friends discussing… granola. Intensely. This is an odd thing that happens when you reach a certain age – things you never used to think about suddenly become so captivating you wish you could take notes.
We started off with the merits of my grain free, sugar free Peanut Butter Granola, briefly agreed about the evilness of shop-bought granola and then moved on to quinoa, the health foodie’s favourite carb replacement.
None of us had ever tasted quinoa granola, yet we were vaguely aware there are quinoa granola recipes floating around out there. Would quinoa pop like corn when in the oven? Would it retain its nutty taste? Could it possibly be as good as peanut butter granola?
Today, friends, I have answers to all these burning questions.
Most granolas use honey, sugar or syrup to make the nuts, seeds and grains stick together in clusters. Because we are sugar free here at Sugar Free Londoner (obvsly), we have to embrace a less clustery, yet just as tasty granola. The secret of this recipe is an old granola trick of mine: nut butter and spices!
I used cashew butter for this recipe, which has a slightly sweet taste and does help the nuts and quinoa stick together, along with a pinch of salt and plenty of mixed spice. You could sub cinnamon if you prefer. One can never go wrong with cinnamon!
This cashew quinoa granola is gluten free, grain free, sugar free and tastes great with yoghurt and fruit.
How about some fun facts? Quinoa (pronounced “keenwah”) is a seed harvested from a plant species called goosefoot. It is officially a seed and part of a group of pseudo-cereals, making it neither a cereal nor a grain, and more closely related to spinach and beets than to cereals or grains.
As for quinoa in granola, this is the lowdown. It does not pop, but stays pleasingly crunchy, nutty-tasting and makes for a great alternative to oats. After all, it’s all in the variety!
Cashew Quinoa Granola
- 100 g uncooked washed quinoa
- 100 g cashew nuts unsalted
- 50 g walnut pieces
- 50 g sliced almonds
- 50 g coconut flakes
- 50 g cashew butter
- optional: 50g sunflower seeds
- optional: 50g pumpkin seeds
- 1 tsp mixed spice or cinnamon
- Preheat your oven to 180 Celsius.
- Mix all ingredients in a bowl and work in the cashew butter, making sure it is evenly distributed.
- Bake in the oven on a baking sheet for ca 15 minutes. Keep a close eye and turn regularly so it does not burn.
Once cooled, this granola keeps in an airtight container for two weeks.