This creamy hot chocolate doesn’t leave anybody cold. The drink is bursting with juicy, natural orange flavor without the carbs of orange. Scrumptious chocolate satisfies the sweet tooth and chocolate cravings sip by sip.
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Desserts
Crustless Low-Carb Pumpkin Pie
For a very long time I’ve fancied some low-carb pumpkin pie. Something comforting, rich and custardy, garnished with a dollop of whipped cream to perfect the palatability.
After numerous experiments I finally managed to create a recipe with which I’m completely satisfied. I hope you find this sugar-free pie as sweet and enjoyable as I do!
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Sugar-Free Cranberry Orange Sauce (Vegan)
Be prepared to Thanksgiving and the holiday season with this delicious low-carb relish! This sweet and tart sauce, with all its intense flavors, is a perfect companion to turkey, chicken or ham. In fact, to any meat or fish.
This is a great make-ahead sauce. You can prepare it a day or two before, the flavors get even better when they can marinate for some time. Just reheat the sauce before serving so that all the tiny crystals of erythritol dissolve. If you prefer to serve the sauce cold, I give some hints how to sweeten it in that case.
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Brains, Bloody Brains (Halloween)
If you ever take it into your head to get yourself a human brain gelatin mold (c’mon, what could be more appropriate for Halloween?) this is a must-try recipe.
Naturally, for the rest — or the beginning — of the year, this recipe works perfectly when the dessert is made in some other type of gelatin mold and the strawberry jam is used either sauce or served from a serving bowl.
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Palatable Peanut Butter Bars
Let the winds of fall blow, it’s time to get comforted now! These enormously rich bars are meant especially for all peanut butter and dark chocolate lovers. And if you are not one yet, it’s worth trying this recipe, you just might become one!
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Just Like Sugar-Free Cloudberry Jam (Vegan)
If you have ever wondered how cloudberries taste, now there is a chance to taste some — without a single cloudberry involved. It’s a well-known fact in Finland that the combination of carrot and gooseberry produce the taste and look of cloudberry — at least they say so. Join me in my story as I explore whether that’s true or not.
If you happen to have some gooseberries at hand, that is a great opportunity to try out this enchanting recipe. If you cannot get gooseberries, I give some suggestions in the end of the post how to replace them.
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Celestial Cinnamon Bites (Egg-Free)
Soon, when the fall bites, it’s time to bite back with these warmth-exuding cinnamon bites. Crunchy outside, chewy inside, cinnamon, vanilla… pure bliss!
These heavenly cookie-like tidbits contain dairy products, but if you are into dairy-free lifestyle, you might want to take a look of my Facebook page where I’m going to give a dairy-free variation of this recipe during this week.
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Sugar-Free Blueberry Jam & Blueberry Jam Filled Muffins
One could have thought that after developing recipes for sugar-free raspberry jam and strawberry jam creating a recipe for blueberry jam would have been easy as pie. But no, that would have been too simple. Achieving the right taste was easy, though, but the perfect texture needed some research and development.
Because a mere jam recipe would have been a bit too plain, I’ve included a recipe for magnificent blueberry jam filled muffins in the end of the post as a bonus recipe. Enjoy!
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Frozen Blueberry Yogurt Ice Pops
What a fun way to enjoy yogurt and berries! This chilly sugar-free dessert pleases both kids and adults. I eat these ice pops for breakfast too, they are so good. A perfect way to start a day, especially now during hot summer.
For vegans and for those who don’t use dairy (paleo, for example), I created a vegan version. This modification and some other ideas for variations you find from the end of the post, like usual.
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Luscious Low-Carb Lavender Lemon Bars (Dairy-Free)
Luscious Low-Carb Lavender Lemon Bars — that is a lengthy name! I just wanted to choose as describing name for these extra delicious and extra tangy tidbits as I could. Actually, I wanted to include the word ‘little’ there as well, but that would have been an overkill. Moreover, you can cut as big or small bars as you want to. I think I prefer small bars anyway, since these delicacies are heavy stuff what comes to both taste and richness.
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