8 Indulgent Sugar-Free Desserts You Should Try ...

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In 2004 I cut all sugar out of my diet after finding a link between sugar intake and a type of seizure disorder I had, which first led me to think I had to give up sugar-free desserts.

Let me tell you, I was a sugar-obsessed girl growing up.

I preferred sweets to salty foods, and regularly would order ice cream out at dinner instead of a meal.

I never passed on the bread, the cookies or the late night ice cream fix.

Sugar was like my other half, so deciding to give it up without any hesitation for my health came as a huge shock to me.2

I was prepared to live a life without a sweet tooth, but what I learned was I didn’t have to!

Thanks to my creativity in the kitchen and my own curiosity, I learned ways to make sugar-free desserts while not eating sugar at all.

I also had to even cut out fruit, even though fruit is healthy, since it causes the same issues for me as regular sugar.2

Lucky for me, sugar-free desserts can actually be 100% sugar-free and fruit free and still be healthy too.

I don’t eat artificial sweeteners either, just in case you're wondering!

Check out some of the latest sugar-free desserts I found around the web and ones I’ve tried in my own kitchen.

I think you’ll be surprised just how sweet life can be without sugar.

1. Homemade Peanut Butter Frozen Yogurt

Homemade Peanut Butter Frozen Yogurt

After becoming interested in making my own sugar-free desserts, I also started looking online to certain bloggers for their ideas.2

When I discovered Chocolate Covered Katie’s blog, I knew I would never run out of great sugar-free desserts of my choosing.

Katie’s blog is full of amazing recipes and many are sugar-free, like her homemade peanut butter frozen yogurt.

Though I’m not vegan and don’t use vegan yogurt, the recipe works the same no matter what yogurt you choose to make.

I also advise using plain yogurt in this recipe to avoid added sugar from flavored kinds.

Ingredients:

2 cups plain or vanilla yogurt (such as So Delicious) (440g)

1/2 cup milk of choice (120g)

about 1/2 cup peanut butter (or almond butter or allergy-friendly alternative) (100g)

1 1/2 tsp pure vanilla extract (omit if using vanilla yogurt) (6g)

1/4 tsp salt

pure stevia extract to taste, or 1/3 cup sugar of choice (more if using an unsweetened yogurt)

Directions:

Blend all ingredients except optional chips (or stir very well by hand) until completely smooth.

If you have an ice cream maker, transfer mixture to the machine and churn according to manufacturer’s directions.

My Cuisinart took 9 minutes.

Add chips if desired.

Eat immediately as soft-serve, or freeze in an airtight container for a half hour if you want a firmer texture.

(If you don’t have an ice cream machine: simply transfer the blended mixture to an airtight container, freeze, and stir well every half hour for 2-3 hours.

The texture won’t be as creamy, but it still works.)

Crustless Pumpkin Pie
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