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. …
Peanut butter lovers, here’s the perfect grain free granola recipe for you! Packed with nuts and seeds, this low carb “cereal” contains crunchy peanut-flavoured clusters and is lightly sweetened with erythritol. It’s super easy to make and a healthy sugar free breakfast choice.
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!
A light low carb lunch or dinner that is bursting with flavour. This Moroccan cauliflower rice with roasted vegetables is served with a yoghurt tahini dip.
Cauliflower, how much do I love thee!
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.
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.