Browse Tag by swerve
Recipes

Chocolate Fudge Cupcakes

The first time I saw that Sugar…Free…Chocolate…FUDGE…Frosting…is a thing – I knew these were happening. These may actually be my favorite dessert now (and sometimes breakfast… 😉 Ssshhhh…☝️👄). They’re sweet, but not TOO rich – and they’re sooo (((trigger warning))) moisttttttt.

Macros & Pricing:
Based on the products we used, the cost of these ingredients will be roughly $7.84 and make 12 life changing cupcakes.
Per life changing cupcake:
Fat = 17.2g
Total carbs = 25.7g (YES; TWENTY-FIVE POINT SEVEN. *PROTIP*: If you are in the minority that choose to count “total” carbs instead of “net” carbs, you probably won’t be making this, anyway. 😉 Amirite? 😉👈 Amirite?) For the rest of us: 🎊🎉👉Net Carbs = 2.9g per cupcake 👈🎉🎊
Protein = 5.4g

Ingredients
4 tbps softened butter
¾ cup of Swerve or other sugar substitute
3½ oz cream cheese, softened
1 tsp vanilla extract
4 eggs
1¼ cup almond flour (use sesame seed flour for a nut free option)
1 tsp baking powder
¼ tsp of salt
¼ cup sugar free chocolate frosting

Instructions
Preheat oven to 325°F.
In a large bowl beat the butter with the sugar substitute until well incorporated.
Add the cream cheese and vanilla. Mix well.
Add the eggs one at a time making sure to mix well after each one.
Add all the dry ingredients until well combined.
Pour or pipe batter into cupcake liners. The cakes will rise, so ensure there is enough room from the top of the cupcake liner to accommodate.
Bake 30 minutes, or until the middle stops being jiggly. Yes jiggly.
Let cool before frosting.

Recipes

Banana Nut Bread

You will not be able to tell this isn’t “real” banana bread! We chose pecans (because yum) and I’ve never used banana extract before, so luckily my guesstimate of 1½ tsp was PERFECT. I started by pouring 1 tsp into the batter, and while pouring, about ½ a tsp overflowed into the batter…so 1½ tsp it is. 😅

Macros and pricing:
Based on the products we used, the cost of these ingredients will be roughly $9.35 and make 15 slices.
Per slice:
Fat = 19.4g
Total carbs 15.7g (YES; fifteen point seven. *PROTIP*: if you are in the minority that choose to count “total” carbs instead of net carbs, you probably won’t be making this, anyway. 😉 Amirite?) For the rest of us, 🎊🎉👉Net Carbs = 1.9g per slice 👈🎉🎊
Protein = 5.5g

Ingredients
4 tbps softened butter
¾ cup of Swerve or other sugar substitute
3½ oz cream cheese, softened
1 tsp vanilla extract
4 eggs
1½ tsp banana extract
1¼ cup almond flour (sesame seed flour for a nut free option)
1 tsp baking powder
¼ tsp of salt
1½ cups pecans, chopped

Instructions
Preheat oven to 300°F.
In a large bowl, beat the butter with the sugar substitute until well incorporated.
Add cream cheese and vanilla. Mix well. Add the eggs one at a time, mixing well after each.
Add banana extract.
Add all dry ingredients until well combined.
Add ¾ of the chopped pecans to the batter and mix well, leaving ¼ for the topping. (or pour them all into the batter if you don’t care)
Pour batter into a well greased cake or loaf pan. The bread will rise, so ensure the pan is big enough to accommodate and keep a cookie sheet on the rack underneath to catch any spillage.
Top with the remaining ¼ of the chopped nuts for added prettiness.
Bake for 60-90 minutes, or until the middle stops being jiggly. Yes jiggly.
Let cool for 10-15 minutes before removing from pan.

Recipes

Caramel BeTWIXt Chocolate

Oh my yum! Tip: We found that if you store these in the freezer…they taste like Twix ice cream bars. 😊 We ended up doubling the chocolate to cover all sides of the bar, but even with doing that these are only 1.97 net carbs each. You can also follow the original recipe to make layered bars, instead, which is easier. 😄

Macros and pricing:
️This meal will make 32 bars and cost roughly $11.07.
Per bar:
Fat – 8.5g
Total carbs – 10g
Net carbs – 2g
Protein – 1.2g

Crust:
1¼ cups almond flour
¼ cup butter, chilled and cut into small pieces
¼ cup Swerve Sweetener
½ tsp xanthan gum
⅛ tsp salt

Caramel Filling:
¼ cup butter
6 tbsp Swerve Sweetener
2 tbsp coconut sugar
½ cup heavy cream
½ tsp vanilla extract
¼ tsp xanthan gum
¼ tsp salt

Chocolate Coating:
8 oz sugar free chocolate chips

Instructions:
Preheat oven to 325F and line a 9×9 inch baking pan with parchment paper, allowing some overhang for easy removal.
In a food processor, combine almond flour, butter pieces, sweetener, xanthan gum and salt. Pulse until mixture resembles fine crumbs.
Press mixture firmly into the bottom of prepared baking pan and bake 15 minutes. Remove and let cool.
For the caramel, in a medium saucepan over medium heat, combine butter, Swerve, and coconut sugar. Bring to a boil and cook 3 to 5 minutes (be careful not to burn it).
Remove from heat and add cream and vanilla.
Sprinkle with xanthan gum and whisk to combine. Whisk in salt. Let caramel cool about 20 minutes, until thickened but still pourable.
Pour over crust and set the whole pan in the freezer for at least a couple hours.
For the chocolate, set a heatproof bowl over a pan of barely simmering water. Do not allow bottom of bowl to touch water. Add chopped milk chocolate and stir until melted. (My Crock Pot came with a Little Dipper which is perfect for chocolate)
Dip one side of the frozen bar in the cooled chocolate and use scraper or spatula to smooth chocolate and return the excess to the bowl. Do this to all the bars and place back in the freezer for a few minutes. The chocolate will begin to harden/freeze pretty quickly after applying to the frozen bar.
Repeat the previous step until all sides of the bars are covered in chocolate and return to freezer.

Recipes

Puppy Chow

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Ingredients for Puppy Chow:
6.5 oz of Pork Rinds
1 cup of Swerve – Confectioners
4.5 oz of Unsweetened Chocolate

The cost of these ingredients will be roughly: $11.50

This meal will make about 15 servings.

Nutritional facts for a serving:
Fat: 8.6g
Total Carbs: 18.4g
Net Carbs: 1.2g
Protein: 7.4g