NO SUGAR BAKER’S BUFFALO CHICKEN PARTY DIP

  • 8 ounces cream cheese
  • 3/4 cup buffalo hot sauce (Frank’s is no sugar)
  • 2 cooked chicken breasts, diced
  • 1 cup shredded cheese

In a small mixing bowl, combine cream cheese, hot sauce and chicken. Spread into a baking dish/pan. Top with shredded cheese. Bake at 350° for 15 minutes. Enjoy with celery, cauliflower no sugar/low carb crackers or no sugar/low carb baked tortillas. Recipe courtesy of Jayne Jones/No Sugar Baker.

NO SUGAR BAKER’S PEANUT BUTTER SURPRISE COOKIES

Inside pop ingredients:

  • 1 cup all-natural peanut butter
  • 3/4 cup Swerve confectioners’ sugar replacement

Cookie Ingredients:

  • 1/2 cup peanut butter (fresh, sugar free peanut butter, deli made)
  • 1/2 cup butter
  • 1/2 cup Swerve brown sugar
  • 1/4 cup Swerve granular
  • 1 egg
  • 1 Tablespoon vanilla
  • 1 1/2 cup flour (almond or all-purpose)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

In a small bowl, combine the inside ingredients and make into small round balls. Freeze until ready to use. In mixing bowl, combine peanut butter, butter and Swerve and mix until smooth and creamy. Add the egg and vanilla, mix again. In separate bowl, combine flour and baking soda. Add to the mixture. Take out frozen balls. Take a little bit of the main cookie dough, press into a patty. Place a frozen peanut butter ball in the center of the patty and wrap it up with the dough. Roll in Swerve granular. Place on baking sheet. Flatten slightly with fork. Bake at 375° for 12 minutes. Recipe courtesy of Jayne Jones/No Sugar Baker.

NO SUGAR BAKER’S DOUBLE CHOCOLATE MUFFINS

  • 1/2 cup vegetable oil
  • 1 cup Swerve granular sugar
  • 1/2 cup unsweetened almond milk
  • 2 eggs
  • 1 Tablespoon vanilla
  • 2/3 cup sour cream
  • 2 cups all-purpose or almond flour
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 cups Lily’s dark chocolate chips

In a 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. Fold in chocolate chips. Scoop into prepared cupcake paper lined muffin pan, about 3/4 full. Bake at 375° for 17 minutes. Recipe courtesy of Jayne Jones/No Sugar Baker.

NO SUGAR BAKER’S CINNAMON ROLL CAKE

  • 1 sugar free yellow cake mix
  • 3 eggs
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla
  • 1/2 cup sour cream
  • 1/2 cup Swerve brown sugar
  • 1/2 cup chopped pecans (optional)
  • 1 Tablespoon cinnamon
  • 1 cup Swerve confectioners’ replacement sugar
  • 3 Tablespoons unsweetened almond milk

In a mixing bowl, mix cake, vegetable oil, vanilla and sour cream. When blended, pour into an 8-by-8-inch baking pan. In a small bowl, combine pecans, Swerve brown sugar and cinnamon. Sprinkle mixture onto cake batter and take a knife swirling batter into ribbon signs. Bake at 350° for 25-30 minutes. Let cake cool slightly. In a small bowl, combine Swerve confectioners’ replacement sugar and almond milk to make a drizzle. Pour onto cake and let set or eat slightly warm. Recipe courtesy of Jayne Jones/No Sugar Baker.

NO SUGAR BAKER’S PECAN PIE CHEESECAKE BARS

For the crust:

  • 1 stick, melted butter
  • 1/4 cup Swerve granular
  • 1 1/2 cup almond or all-purpose flour
  • For the cheesecake layer:
  • 8 ounces cream cheese
  • 1/2 cup Swerve granular sugar
  • 1 egg
  • 1 Tablespoon vanilla

For the pecan pie layer:

  • 1/2 cup sugar free breakfast syrup
  • 1/2 cup Swerve brown sugar
  • 1/4 cup butter
  • 1/2 cup heavy whipping cream
  • 1 teaspoon salt
  • 1 Tablespoon vanilla
  • 2 cups chopped pecans

Spray and line a 8-by-8-inch baking dish with parchment paper. Mix all the crust ingredients together and pat into pan. Bake at 350° for 10-15 minutes and set aside. Using electric mixer, mix all the cheesecake ingredients together until light and fluffy. Pour onto cooled crust and set aside. Bring a saucepan of syrup, Swerve, butter and whipping cream to a rolling boil. Let boil for 1-2 minutes, stirring constantly. Remove from heat and add in salt, vanilla and pecans. Spoon onto bars and bake for 30-25 minutes. Let cool and refrigerate overnight. Recipe courtesy of Jayne Jones/No Sugar Baker.

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please send it to sheila.bergren@apgecm.com

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