sugar free dessert

Sugar Free Chocolate Cake

all-purpose flour

Splenda zero calorie sweetner

cocoa powder

baking powder

baking soda

salt

buttermilk

canola oil

eggs (room temperature)

vanilla

freshly brewed strong hot coffee

cream cheese ((softened))

sugar free chocolate pudding ((1 large box))

milk

Lite Cool Whip

Preheat oven to 350 degrees. Grease and flour 2 round 9-inch cake pans.

For the cake, put flour, Splenda, cocoa, baking powder, baking soda and salt in a bowl and mix well.

In a stand mixer, mix the buttermilk, oil, eggs, vanilla together. Slowly add in the mix of dry ingredients while the mixer is on low. Add the coffee and make sure everything is combined. The batter will be very thin.

Pour the batter into the prepared pans and bake for about 25 minutes or until a toothpick inserted in the middle comes out clean.

Turn the cakes out onto a cooling rack. While the cakes are cooling, make the frosting.

Make the Cake:

Using a hand mixer, whip the softened cream cheese in a large bowl until smooth and creamy. Set aside.

In another bowl, mix together the milk and sugar free pudding mix, whisking until smooth.

Add the pudding, one spoonful at a time to the cream cheese, beating between each addition. Be careful not to add this too quickly or it won't mix in well.&nbsp;

After you've added in all of the pudding, fold in the whipped topping and mix gently until completely combined.

Make the Frosting:

Place one cake layer on a plate.

Spoon and smooth about 1 to 1 1/2 cups of frosting over the first cake layer.

Place the second cake on top.

Frost the top and outside of the cake (if desired) with the remaining frosting.

Refrigerate the cake until serving. The frosting will soften and "melt" as it is at room temperature so be sure to keep the cake cold!

Assemble the Cake:

This keto no bake cheesecake is low in carbs, easy, and perfect for little lunch boxes or end of summer bashes. No cooking required for this keto dessert!

Easy Keto No Bake Cheesecake

heavy cream

cream cheese, softened (3 8 ounces blocks)

sweetener

vanilla extract

lemon

almond flour

brown sugar substitute I use this

cinnamon

granulated sweetener I use this

butter

In a small bowl, mix all of the...

In a small bowl, mix all of the crust ingredients with a fork until it resembles wet sand.

Line the bottom of a 10" springform pan...

Line the bottom of a 10" springform pan with parchment paper. Use your hands to press the crust mixture into an even layer in the bottom of the pan. Work the crust up the edge, if desired.

In a large mixing bowl, beat the heavy...

In a large mixing bowl, beat the heavy cream until stiff, about 5 minutes.

In a seperate bowl, beat the cream cheese,...

In a seperate bowl, beat the cream cheese, lemon juice, and vanilla extract. Slowly add the powdered sweetener and beat until fluffy and combined, about 1 minute.

Add the cream cheese mixture to the whipped...

Add the cream cheese mixture to the whipped cream and mix to combine, about 30 seconds.

Use a spatula to spread the cheesecake mixture...

Use a spatula to spread the cheesecake mixture in the springform pan. Make sure the top is level.

Refrigerate a full 6 to 8 hours. Keep...

Refrigerate a full 6 to 8 hours. Keep cold until ready to serve.

This Peanut Butter Pie Delight is basically my mom's peanut butter cream pie, but there's no need to mess with pie crust and it's low carb and sugar free! THM S

"I could eat those crumbles till the cows come home!" - Ryan

If this sounds like a lot to do all at once, you can make the crust, pudding, and crumbs in advance as you have time, then make the whipped cream right before assembly. I actually prefer this Peanut Butter Pie Delight after it's been assembled and refrigerated overnight, so if you want to make it the day ahead for an event, feel free to do that. It's the perfect social function dessert because it doesn't rely on a lot of alternative flours, which can take some getting used to.

Peanut Butter Pie Delight

Briana’s Baking Mix

THM Super Sweet Blend

gelatin gelatin

water

almond

heavy whipping cream

oat fiber

glucomannan

salted butter

½ tablespoons THM Super Sweet Blend

peanut flour

½ tablespoons natural peanut butter (I used Smuckers brand from Walmart)

1/16 teaspoon (2 doonks) THM Pure Stevia Extract Powder

xanthan gum

CRUST

Whisk the baking mix and sweetener together, then add the melted butter and mix with a fork or hand mixer to form crumbs. Press into a greased 8” x 8” glass baking dish (a fork works great for this – don’t pack it super hard) and bake at 350* F for 6 minutes. Remove from the oven, let cool completely, then cover with a lid until you’re ready to assemble the dessert so it doesn’t dry out.

CUSTARD PUDDING

Bloom the gelatin in the cool water and set aside. (Just whisk the gelatin and water together in a small dish and let it sit for a few minutes.)

Whisk the almond milk, cream, egg yolks, oat fiber, and salt together in a saucepan on the stovetop. Add the glucomannan last, a little at a time while whisking so it doesn’t clump.

Cook the custard mixture over medium heat (try medium low if using a gas stove), whisking often, until the custard registers 160*F on a digital instant read thermometer. Whisk constantly as the custard nears the desired temperature.

Once the custard reaches 160*, pull it off the burner and immediately whisk in the bloomed gelatin and the butter to keep the temperature from rising further. Add the vanilla and sweetener and whisk until the gelatin is completely dissolved.

Pour the custard into a heatproof bowl and then cover with plastic wrap, making sure the plastic wrap is touching the entire surface of the custard to prevent a skin from forming. Let the custard cool on the counter, then chill in the fridge for 4 hours or until set. (Tip: chill the custard in a bowl that is near the same diameter as your intended dessert pan so you won’t have to disturb it much when spreading it later.)

CRUMBS

Measure the xylitol, then powder it in a coffee grinder very well. (Any remaining granules will be crunchy and will not dissolve.) Mix the crumb ingredients together with a hand mixer until they form, well, crumbs. Taste and add more powdered sweetener if desired. Set the crumbs aside in an airtight container at room temperature until ready to assemble the dessert.

WHIPPED CREAM

Right before assembly, add the stevia and vanilla to the heavy cream in a bowl and beat with a hand mixer to thicken a bit. Add the xanthan gum while beating, then continue to beat until the cream is stiff (but not butter!).

ASSEMBLY

Set ¼ cup of the crumbs aside for topping the dessert. Spread the remaining crumbs evenly over the crust. Unmold the set custard pudding onto the crumbs and gently spread out with an offset spatula, disturbing as little as possible to maintain a smooth consistency. Spread the whipped cream on top of the pudding, then garnish with the reserved peanut butter crumbs.

You can serve the dessert right away, but I actually prefer it after overnight refrigeration. This gives the crumbs and crust a chance to soften up a bit and the sweetness levels out. (Store this dessert in the refrigerator &#8211; covered &#8211; of course. It&#8217;s best within a few days of assembly.)

Sugar free cinnamon apple crumble is a delicious healthier sugar free dessert recipe. It's suitable as a diabetic dessert recipe too.

Sugar Free Cinnamon Apple Crumble

500 g cooking apples* (peeled and sliced)

unsalted butter

tsp stevia powder

100 g plain flour (substitute with gluten free flour if required)

cinnamon powder

Pre-heat oven to 190C.

Mix the sliced apples with ½ tsp. stevia and then place the sliced apples into a greased oven proof dish in layers.

Rub the butter into the flour with your fingertips to form fine breadcrumbs.

Add the remaining ½ tsp. stevia and rub that into the breadcrumbs too.

Sprinkle the cinnamon over the top of the apples, then spread the breadcrumbs mixture evenly over the top.

Place in oven and bake for first 15 minutes at 190C then reduce the heat to 180C and cook for a further 20-25 minutes until the top has a light brown crunchy texture.

Serve with a little fat free, sugar free vanilla ice cream or a dollop of fat free Greek yogurt.

https://embed.mediavine.com/videos/ty9mwz0jjsjlm7qch69u

Sugar free cinnamon apple crumble is a delicious healthier sugar free dessert recipe. It’s suitable as a diabetic dessert recipe too.

Sugar Free Cinnamon Apple Crumble Video

This recipe for lemon soufflés (or soufflé au citron) makes an easy, inexpensive, but elegant dessert. Low-carb, keto-friendly, gluten-free and dairy-free.

Lemon Soufflés (Low-Carb and Keto-Friendly)

butter ((softened--to brush ramekins))

sweetener ((enough to dust ramekins))

eggs (room temperature, separated)

lemon juice (freshly squeezed)

lemon zest (freshly grated)

Preheat oven to 400º Fahrenheit. Using a pastry brush, brush the bottoms and sides of the ramekins with softened butter, stroking the sides from the bottom to the top. Refrigerate 5 minutes, then repeat. Dust with granulated sweetener.

In a medium bowl, beat the egg yolks with a mixer or whisk until the color lightens and they start to get fluffy. Add sweetener and beat until fluffy. Slowly beat in the lemon juice and the lemon zest.

In a separate, clean bowl, using a clean whisk or beaters, beat the egg whites until stiff peaks form.

Transfer ⅓ of the egg whites to the lemon mixture and gently stir until combined. Gently fold another third of the meringue into the lemon mixture. Repeat with the last third.

Transfer the mixture to the prepared ramekins. Wipe off any excess that may have gotten on the rim. Place the filled ramekins on a baking sheet.

Bake in the lower third of the oven until they rise and the tops brown, about 10-12 minutes.  Serve immediately.

strawberry schaum torte made with Sugar or Truvia as an option

STRAWBERRY SCHAUM TORTE (with Sugar-free option)

white vinegar

vanilla (, separated)

sugar

strawberries

whipping cream

powdered sugar ((1/8 cup if using powdered Truvia))

Preheat the oven to 250 degrees.

Make sure your stand mixer bowl is super clean.  Whisk eggs whites on low speed for 2 minutes.  Increase speed to low-medium and add vinegar and whisk for 3 more minutes.  Increase speed to medium high and add 1 teaspoon vanilla and the salt.  Whisk until soft peaks form.  Slowly add sugar (or Truvia) and continue to whisk on high until you see stiff glossy peaks and the sugar is dissolved.

While the eggs are beating, DO NOT grease your springform pan*.&nbsp; But DO cut a piece of parchment paper to fit on the bottom.&nbsp;

When the meringue is ready (stiff &amp; glossy), spread it gently into the springform pan.

Bake for 90 minutes.  DO NOT OPEN THE DOOR after you put it in.  At the end of the baking time, turn the oven off and keep the door shut for at least 2 hours.*

While it’s baking, clean the stand mixer.  Using the stand mixer, whisk the whipping cream, teaspoon vanilla, and powdered sugar until you have stiff peaks that curl at the tips.  Slice your strawberries.  Set both to the side in the refrigerator until ready to layer.

After the oven and schaum as cooled in the oven (2 hours after the baking time), take it out and carefully remove the crispy top.  Carefully lay it aside.  Take the meringue out of the springform pan and place the bottom on your serving tray or cake plate.  The bottom should come off easily and you can remove the parchment paper.

Layer the whip cream and strawberries, alternating until you run out. (Start and Finish with the whip cream).  Carefully piece together the crispy top crust on top of the whip cream.

Print out recipe here:  https://lakesidetable.com/strawberry-schaum-torte/

The Germans have their Schaum Torte.  The Aussies and New Zealanders have their Pavolva.  The Italians, Swiss, and French have their meringues.  These are all very similar, consisting of beaten egg whites and sugar.  

What is a Schaum Torte?

A Schaum Torte a light and airy dessert (literally) bursting with springtime strawberries and whip cream in a large baked meringue.  Schaumtorte in German means foam cake.  

How to Make Schaum Torte  | Strawberries - Sweet Whip Cream - Soft Fluffy Meringue & Gluten Free!

Schaum Torte Recipe:
Preheat oven to 250F
Beat 8 egg whites on medium low speed for 2 minutes.
Then add 1 teaspoon vinegar and continue to beat until they are solid white and have soft peaks.
Add 1 teaspoon vanilla, 1/4 teaspoon salt, and 1/4 cup Truvia (if using sugar add 1/2 cup)
Wait 1 minute and add another 1/4 cup Truvia (or 1/2 cup sugar).  Wait and additional minute and add the last 1/4 cup of Truvia (or 1/2 cup sugar).  For a total of 3/4 cup Truvia (or 1 1/2 cups sugar).  Beat until you have stiff glossy peaks.
While the egg whites are beating, cut a piece of parchment paper to fit the bottom of a springform pan.  Do not grease this pan.
After your eggs whites are stiff and glossy, spread this meringue into your parchment lined springform pan.
Bake for 90 minutes.
 Make whip cream: beat 2 cups of heavy cream with electric beaters (or stand mixer) with 1/2 cup powdered erythritol (or 1/2 - 3/4  cup powdered sugar) and 1-2 tablespoons vanilla until firm.
Slice 3 cups of strawberries.
Turn the oven off and allow the meringue to rest for at least 2 hours.**
Carefully take the torte out of the springform pan.  It may crack and fall apart.  That's okay!
Put the bottom on the serving platter.  Add 1/2 of the whip cream in the middle and use it to "glue" the sides with meringue.
Spread the strawberries over the whip cream and add the rest of the whip cream on top.  "Glue" the remaining pieces of meringue around the whip cream and strawberries.

**Important Note: While the meringue is resting for 2 hours in the oven, DO NOT open the door.  It's crucial that no humidity gets into the oven.  This will help keep its shape and its crispness.

How to Line a Round Pan with Parchment Paper

Instead of haphazardly cutting a circle out of parchment and hoping it fits try this incredibly easy method.

Tear off section of parchment that is at least as wide as the diameter of your pan.
Fold it into a long narrow triangle.
Put the center point in the middle of your pan, take it to edge and cut off the excess.

If it's still a little too big, trim it until it fits perfectly.

Scraping sugar-free meringue into springform pan
As you take it out it will break into a gazillion pieces. Don't worry about it!

The fun of eating any Schaum Torte is getting the bite just right.  Make sure you get in deep to guarantee you get all the layers.  Get some of the sweet fluffy cream on there too with a slice of a succulent berry and finally just a bit of the fragile top crust for an unexpected... crunch.  Oh.... yeah.

My girlfriends swear up and down it's one of the best desserts they've ever eaten.  It is really awesome to be able to eat something this decedent with practically 0 net carbs.  

But baking is chemistry.  I'm not going to lie, there is a HUGE textural difference between these two.

How do these two tortes taste?

The flavor of the sugar Schuam comes together harmoniously in your mouth.  There's a lovely balance of sweet and tart & creamy and crispy.   At the bottom there's pillow soft, luxurious mallow and the top is thin and crispy.

The erythritol version is cool and melts in your mouth like cotton candy.  It's not a pepperminty cool; it leaves your mouth feeling cool.   It's very good in a creamy-berry-cotton-candy kinda way.

How to Make SCHAUM TORTE | Strawberries - Sweet Whip Cream - Soft Fluffy Meringue & Gluten Free!

This delicious Protein Jello is loaded with the right things to satisfy that sweet tooth AND keep your nutrition on point!

Keto Orange Creamsicle Jello

box sugar free jello (.6 ounces)

vanilla protein powder

full fat Greek yogurt

In a bowl, completely dissolve the sugar free...

In a bowl, completely dissolve the sugar free Jello in warm water.  Pour the Jello and water mixture into a blender.

Add protein powder and yogurt to the blender....

Add protein powder and yogurt to the blender.  Blend until smooth.

Pour into eight 5.5 oz cups and refrigerate...

Pour into eight 5.5 oz cups and refrigerate for 1 hour or until set.

Cottage cheese is whipped into a smooth and creamy chocolate or raspberry mousse using just three ingredients!

Top 8 sugar free dessert recipes from across the web

The most viewed sugar free dessert recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Sugar Free Chocolate Cake

Easy Keto No Bake Cheesecake

Peanut Butter Pie Delight

Sugar Free Cinnamon Apple Crumble

Lemon Soufflés (Low-Carb and Keto-F...

STRAWBERRY SCHAUM TORTE (with Sugar...

Keto Orange Creamsicle Jello

Keto Cottage Cheese Mousse

Top 8 sugar free dessert recipes from across the web

The most viewed sugar free dessert recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sugar Free Chocolate Cake

Easy Keto No Bake Cheesecake

Peanut Butter Pie Delight

Sugar Free Cinnamon Apple Crumble

Lemon Soufflés (Low-Carb and Keto-F...

STRAWBERRY SCHAUM TORTE (with Sugar...

Keto Orange Creamsicle Jello

Keto Cottage Cheese Mousse

The most viewed sugar free dessert recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine