Honey Sweetened Peanut Butter Cups You Can Feed Your Family for Breakfast

This is how I begin every day:

fat-bombs-easy-and-delicious

And also this…

life1

They all go together for me now. I begin each day (if at all possible) with time in my chair with my Bible, my coffee, and a Chocolate Peanut Butter Fat Bomb.

Can you think of a better way to start the day? I think not.

I think the coffee and Bible are obvious, but you might be wondering – a Fat Bomb? For breakfast?

Absolutely, yes. I’ve gone from avoiding fat at all costs (in my teen and young adult years) to eating as much good fat as possible. In fact, I’ve discovered that the more good fat I eat, the better I feel. When I start my day with a Fat Bomb, I start my day with energy and a clear brain that actually functions.

I usually eat another Fat Bomb mid-afternoon, and sometimes at night before bed. I need the fat. You probably do too. Healthy fat is so very good for our bodies and minds.

Well, that’s my Fat Bomb story (thank you for asking), but what about everyone else in my family?

My husband eats a Fat Bomb here and there, loving them as much as I do (though he can eat most anything he wants without feeling crummy, so he doesn’t seem to crave these or need them like his fat-seeking wife). And our boys? Well, they just don’t like stevia-sweetened food. It’s okay. I probably wouldn’t have either when I was their age.

But here’s the thing: These sons of mine are growing to be enormous man-sized people. If I don’t have eggs and/or some kind of meat on the table every morning for breakfast, they pleasantly ask, “Is there something we can eat with protein?”

Yep, gone are the days they would eat a muffin and fruit and be fine for a few hours. These men need their meat. {mmm…bacon}

Thus, I have been playing with my Fat Bomb recipe to see if I can make them more palatable for my kids, which offers them protein and fat in the morning but keeps us from eating too many pigs (there’s no other way to say this).

Now, my youngest won’t touch these Fat Bombs because they have peanut butter in them. (He’s slightly allergic, but mostly, he can’t stand the taste.) But my other boys love these and as my 17-year old said, “Why would I ever need a regular peanut butter cup with all the sugar? These are phenomenal!”

So I now present to you a slightly altered Fat Bomb, sweetened perfectly with honey, and a fantastic choice for breakfast or a filling snack. What a great way to start the day! (For the record, I’m sticking with the stevia-sweetened Fat Bombs.)

Honey Sweetened Peanut Butter Cups

5.0 from 1 reviews
Peanut Butter Cups You Can Feed Your Family for Breakfast
 
Author:
Serves: 12
Ingredients
  • ½ cup coconut oil (I use expeller pressed so the coconut flavor didn't overpower.)
  • 1 heaping Tablespoon cocoa powder
  • 4 Tablespoons butter
  • ½ cup natural peanut butter
  • 2-3 Tablespoons honey
Instructions
  1. In a small saucepan, heat and stir together coconut oil, cocoa powder, butter, honey, and peanut butter.
  2. Pour into 12 muffin lined muffin tins. (I prefer silicone liners for these.)
  3. Freeze for 20 minutes or refrigerate for 2 hours.
  4. Store in fridge and eat as needed.

These Silicone Muffin Liners are a rock star for this recipe.

Have you tried the Fat Bombs? Are you a stevia lover or a stevia hater? Think you might prefer these sweetened with honey?

Easy, Low Sugar, Mini Crustless Brownie Cheesecake Recipe

If you like cheesecake, and you like brownies, you will love these Mini Crustless Chocolate Cheesecakes. The combination of (only 6!) ingredients creates what becomes a Brownie Cheesecake!

Indeed, I’m sharing this now so you can make your weekend the best of the best. I’m always here for you. True friends offer recipes so you can make guilt-free Brownie Cheesecake. Oh yeah. Did I not mention you can eat these guilt-free?

chocolate-cheesecake2

Huge Perk: These cheesecakes are super low in sugar and use all real food ingredients.

The main sweetener in this recipe is Stevia (this is my favorite brand). But if you’re not a huge fan of stevia, you’ll love knowing that this recipe also includes a tiny bit of maple syrup. The maple syrup overshadows any of the bitterness stevia sometimes leaves behind. In my experience, the combination of these two sweeteners keeps this recipe very low in sugar but creates a perfect, delicious treat that is perfectly sweet!

easy-mini-crustless-baked-cheesecake

You might remember the sister recipe to this one: Easy, Low Sugar Mini Crustless Cheesecakes. I think I like those even better than this chocolate variety, and I think we all know how much I love chocolate. Now I’m thinking that I should make a batch of each, and pour them into the pan together to make a Chocolate Vanilla Cheesecake Combo. Hmmm….put that on your “can’t wait until Laura tells us about that” list.

Easy, Low Sugar, Mini Crustless Chocolate Cheesecakes

Easy, Low Sugar, Mini Crustless Chocolate Cheesecake Recipe
 
Author:
Serves: 12
Ingredients
  • 2 8-ounce packages of cream cheese, softened
  • 2 eggs
  • 2 Tablespoons unsweetened cocoa powder
  • 2 Tablespoons maple syrup
  • 2 full droppers of liquid stevia
  • 1 teaspoon vanilla extract
Instructions
  1. Blend all ingredients together until smooth.
  2. Pour into 12 muffin cups.
  3. Bake in a 350 degree oven for 20 minutes.
  4. Turn off heat, open the oven door, and leave the cheesecakes in the oven for an additional 20 minutes. (Cheesecakes will puff up during baking but deflate while continuing to sit in the oven.)
  5. Transfer cheesecakes to the fridge and chill for at least two hours before serving.

 

 

 

low-sugar-mini-crustless-chocolate-cheesecakes

Make These Cheesecakes EASY!

I always blend the ingredients for these cheesecakes in my Blendtec. It takes about 20 seconds. So easy! Also, I have a Silicone Baking Pan similar to this one that makes baking and cleaning up after these cheesecakes super simple. They pop right out of the pan right after cooling. The pan is BPA free and is very easy to clean!

silicone muffin pan

If you want more low sugar treat recipes, you’ll definitely want to check out this Low Sugar Treats, the Real Food Way eBook. It’s full of our family’s favorites!

Low Sugar Treats cover5

Here are more great cheesecake recipe ideas:

Some of the links in this post are my affiliate links.

Who of you is a cheesecake lover? Do you prefer chocolate or vanilla? Are you loving that we can have GUILT FREE cheesecake because of these recipes?!

Hot Vanilla Milk (3 Ingredients)

Hot cocoa is wonderful. Hot tea hits the spot. I think we all know how I feel about a lovely cup of coffee. (Best thing ever, in case you weren’t sure.) But this Hot Vanilla Milk is a fun option to offer when you need a little variety in your hot drink repertoire.

vanilla-milk

If you want to make it really special, add one of the fun Flavored Whipped Cream options I shared below. As fun as it is to hit a coffee shop sometimes for a special treat, it is not fun to pay $4-$5 per cup of delicious drink. This Hot Vanilla Milk and all the other fun drink options I listed below will save us all loads of money because we can make many great hot drinks at home!

Hot Vanilla MilkYum

Hot Vanilla Milk (3 Ingredients)
 
Author:
Serves: 3-4
Ingredients
  • 3 cups milk (I use whole milk)
  • 2 Tablespoons real maple syrup (give or take)
  • 1 teaspoon vanilla extract
Instructions
  1. Whisk milk and maple syrup together in a small sauce pan.
  2. Stir over low heat until milk mixture begins to bubble.
  3. Remove from heat and stir in vanilla extract.
  4. Serve right away.

hot-vanilla-milk

I will now make a list for you of all the hot drink recipes I’ve shared here through the years. With this Hot Vanilla Drink recipe, there’s a hot drink for every day of the week! Plus I included a few fun add-ins to the list. Hot drinks are fun. Hot drinks with flavored whipped creams are even better!

Homemade Hot Cocoa

What are your favorite hot drinks? Do you live in a cold-weather area? My family (here in Nebraska) is doing everything we can to stay warm right now.

Easy and Healthy Chocolate Peanut Butter Cups

I have eaten at least three of these Chocolate Peanut Butter Cups every single day since September. Please, you must join me in delighting in this simple, and apparently necessary, pleasure of life.

chocolate-peanut-butter-cups

Before I share more about this recipe, allow me to tell a story so that when you eat these in front of others, you will not make the same mistake I did.

See, it all started out back in September when I learned that I needed to add a significant amount of good fat to my diet if I wanted to improve my health, have more energy, and get rid of my brain fog. Seeing as I had no desire to lick coconut oil off a spoon or peel open a stick of butter like a banana, my quest to figure out how to easily eat all these good fats led me to discover these Chocolate Peanut Butter Fat Bombs.

They changed my life, and I’m not exaggerating. They are so very nourishing, made with loads of healthy fat and protein, and sweetened with stevia (stick with me though, even if you hate stevia). The fat bombs are delicious and I started feeling better immediately after I began eating several each day. Who knew? My body had been screaming for more nourishment from healthy fats!

Well, back to my story of what not to do.

We had company one weekend in October. I was eating a Fat Bomb while preparing breakfast. (Had to get my brain going, you know?) One of our guests walked in and asked, “Oh, what are you eating?” Suddenly I found myself in a quandary about how to answer. I could have simply said, “It is a healthy Peanut Butter Cup.” Right? Couldn’t I have just said that??

But no. I found myself launching into a very long narrative about my health journey during the past four years and how I’d been feeling awful during the past few months and couldn’t figure out what I could eat that wouldn’t make me feel awful.  The very minute I started the story, I wanted to stop. I quickly realized that the kind ears listening to my “what are you eating” explanation were on extreme overload and most definitely confused. But I couldn’t stop because I’d already started and for the life of me, I couldn’t figure out how to wrap it up. So I kept going on and on. I even found myself using phrases like “adrenal fatigue” and “intense detox.”

The poor dear. Some people want to know more about natural doctors and bad bacteria lurking in the gut. But some people just want to know, “Hey, what are you eating?”

So you guys. Make these, eat them, enjoy them, and let them nourish you. But for the love of pleasant conversation, when an innocent person asks you what you’re eating just say, “It’s a healthy Chocolate Peanut Butter Cup.”

Now, it is Christmastime and treats are fun at Christmas. That’s why I’m re-sharing this recipe. But today I’m calling them Healthy Chocolate Peanut Butter Cups to ease the pain of anyone you might be having a conversation with over the holidays. You are so very welcome.

Healthy Chocolate Peanut Butter CupsYum

(Let’s all practice saying it together:
They say: What are you eating?
We say: “It’s a Healthy Chocolate Peanut Butter Cup.”
There now. Was that really so hard?)

Easy and Healthy Chocolate Peanut Butter Cups
 
Author:
Serves: 12
Ingredients
  • ½ cup coconut oil (I use expeller pressed so the coconut flavor didn't overpower.)
  • 1 heaping Tablespoon cocoa powder
  • 4 Tablespoons butter
  • ½ cup natural peanut butter
  • Liquid stevia to taste (I use 1½ droppers full of NuNaturals Brand.) OR 2-3 Tablespoons of honey or maple syrup
Instructions
  1. In a small saucepan, heat and stir together coconut oil, cocoa powder, butter, and peanut butter.
  2. Once melted and mixed, remove from heat and stir in stevia.
  3. Pour into 12 muffin lined muffin tins.
  4. Freeze for 20 minutes or refrigerate for 2 hours.
  5. Store in fridge and eat as needed.

By the way, these really taste best when they are right out of the fridge!

healthy-chocolate-peanut-butter-cups

I love that these are completely free of sugar when made with stevia. But if you don’t like or don’t have stevia, you can use maple syrup or honey instead. These will still be wonderful for you and only lightly sweetened.

I use silicone muffin cups like these when I make these “Healthy Chocolate Peanut Butter Cups.” This makes it so very easy!

Ever found yourself in an uncomfortable conversation while trying to explain something “weird” that you’re eating? Fun times.

Easy Low Sugar Pumpkin Cheesecake Whip

Who even cares about a cheesecake crust? I’ve always been in it for the cheesecake filling anyway. Therefore, I have been making Pumpkin Cheesecake Filling and eating it with a spoon right out of a bowl.

For breakfast.

pumpkin-cheesecake-in-a-bowl

The way I see it, I’m eating a vegetable for breakfast, so I’m getting nourishment. I’m also eating good fat, so I stay full for longer than five minutes.

What else? Well, there’s hardly any sugar in this, so I feel no guilt that way, nor do I experience a mid-morning sugar crash. I should add to all of the above that this Pumpkin Cheesecake Whip tastes like spoonfuls of holiday happiness.

So between the vegetable thing, the good fats, the low sugar content, and the fact that this tastes wonderful – I think our holiday season will continue to get better by the bowlful.

Also, it only takes five minutes to make. This is what every Christmas recipe should be like.

Easy Low Sugar Pumpkin Cheesecake WhipYum

Easy Low Sugar Pumpkin Cheesecake Whip
 
Author:
Serves: 6-8
Ingredients
  • 2 8-ounce packages softened cream cheese
  • 1½ cups heavy whipping cream
  • 2 cups pureed pumpkin
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • 2 Tablespoons real maple syrup plus liquid stevia to taste (I used 2 droppers full of stevia)
Instructions
  1. Blend all pumpkin cheesecake filling ingredients together until smooth.
  2. Chill in refrigerator for at least two hours before serving.

easy-low-sugar-pumpkin-cheesecake-whip

Now let’s just say you’re a “gotta have a cheesecake crust” sort of a person. This is no problem. I have a crust recipe that is also low in sugar and incredibly delicious. You’ll find this recipe here.

no-bake-pumpkin-cheesecake

Or say you want a cheesecake crust, but you also want your cheesecakes to be cute and little and ready to serve to individuals. This is also no problem. I have Pumpkin Cheesecake Cups for you. You’ll find that recipe here.

Pumpkin Cheesecake Bites

Now, it doesn’t take too much reading to realize that these are all the same recipe, just tweaked slightly to make them crustless, regular crust, or individual cup-sized crusts. We aim to please, and also we are suggesting that you eat cheesecake for breakfast, so now’s who’s your best friend?

No need to answer that. I mean, go ahead, though, if you want to.

 

Easy, Low Sugar, Mini Crustless Cheesecake Recipe (and an amazing Blendtec Giveaway!!)

This has got to be one of my most exciting giveaways to share with you! Why? Because ever since I invested in a Blendtec my kitchen life has become soooo much simpler! I wish I could give one to every person reading this.

I haven’t splattered cream all over my countertops and walls in months. Why? Because I don’t have to whip cream using my hand mixer anymore. Instead, I pour cream into my Blendtec and it whips it for me in less than 30 seconds. It is so, so easy.

I use my Blendtec for homemade applesauce now, throwing cooked apples in peel and all, and it makes beautifully smooth sauce. I use my Blendtec to mix muffin batters, cake batters, cheesecake, and so much more. Of course I use it for smoothies and all the normal blender needs. I use it at least once every day if not three times.

But about the cheesecake! Please allow me to introduce you to one of my favorite new recipes to make:

easy-mini-crustless-baked-cheesecake

I throw the five ingredients into my Blendtec, whip it for a few seconds until it is smooth, pour it into muffin cups, and bake. The stevia sweetens it, the small amount of maple syrup takes away any stevia aftertaste, and I’m left with the most delicious treat!

blendtec1

blendtec3

blendtec-2

Here’s the recipe, and check out the wonderful giveaway below!

Easy, Low Sugar, Mini Crustless CheesecakeYum

5.0 from 12 reviews
Easy, Low Sugar, Mini Crustless Cheesecake Recipe (and an amazing Blendtec Giveaway!!)
 
Author:
Serves: 12
Ingredients
  • 2 8-ounce packages of cream cheese, softened
  • 2 eggs
  • 2 Tablespoons maple syrup
  • 2 full droppers of liquid stevia
  • 1 teaspoon vanilla extract
Instructions
  1. Blend all ingredients together until smooth.
  2. Pour into 12 muffin cups.
  3. Bake in a 350 degree oven for 20 minutes.
  4. Turn off heat, open the oven door, and leave the cheesecakes in the oven for an additional 20 minutes. (Cheesecakes will puff up during baking but deflate while continuing to sit in the oven.)
  5. Transfer cheesecakes to the fridge and chill for at least two hours before serving.

easy-low-sugar-mini-crustless-cheesecakes

My family likes pouring homemade fruit sauces over the cheesecakes!

So you say you’d like to win a free Blendtec?

They are certainly amazing. I’m definitely using mine frequently as I prepare for Thanksgiving!

The Blendtec folks took my very own Oh Good Gravy recipe and adapted it to make in the Blendtec! They created a downloadable recipe card for everyone to have for free!

blendtec-recipe-cards-vectors_gravyDownload the Blendtec Oh Good Gravy Recipe Card Here

Now the fun really begins!

Enter the Rafflecopter below for a chance to win your very own Blendtec! You want this on your Christmas list!

a Rafflecopter giveaway

Huge thanks goes to Blendtec for providing a Blender for me and also one for you!

Why You Should Eat Fat Bombs (and a Recipe!)

A few weeks ago while researching how I could add more fat into my diet, I came across this recipe for Fat Bombs.

fat-bombs-easy-and-delicious

That, my friends, is a Fat Bomb. They look like something terribly naughty. But instead, they are full of so much good nourishment! Your day just took a turn for the better. You have no idea how happy I am to share these with you!

Have you ever even heard of Fat Bombs? I sure hadn’t. But the biggest question is: why would I try to see how I could add more fat to my diet?

Well, I’ve been reading and studying more about regulating my hormones and blood sugar and keeping my adrenals functioning well – you know. Just a little light reading. Everything keeps pointing me back to “eat a lot of protein” and “eat a lot of good fats.” Hey, you don’t have to tell me twice.

Now, protein is an easy one for me. I love and crave meat most of the time. But I have been realizing that getting plenty of fat is a little bit more difficult (beyond what is naturally in the meat I’m being forced to eat). I’ve tried eating spoonfuls of coconut oil, but it’s just weird and I don’t love it.

diary3

See here’s the funny thing: I find that I mostly use butter and coconut oil in baked goods. But I’m no longer eating many baked goods. I can stir some butter into my veggies, but that’s still not very much fat. Cream in my coffee? Sure, but I’m trying to cut back on caffeine too (prayers welcome).

I’d be mad at my hormones and blood sugar and adrenals about all of this, but my quest to find wellness for all of these led me to find out about these Fat Bombs. So ALL IS FORGIVEN.

fat-bombs-rock

Everyone else can have their sugary cakes and cookies and I don’t even care because I get to eat Fat Bombs. They are kind of a cross between a Peanut Butter Cup and a Huge Piece of Fudge. No one feels sorry for me now. Everyone is jealous. But not to worry. I am here to share the recipe so that you, too, can make Fat Bombs.

Now, first, a warning: If you are expecting these to taste super sweet like a piece of Christmas fudge or an actual peanut butter cup, you will be disappointed. But if you appreciate the need to cut back on sugar and you prepare yourself for a lightly sweetened peanut butter chocolate treat, you will bite in and be so happy that you get to eat many bites before it’s gone. Yes, you will be so, so happy.

You will offer them to your family, saying something like, “These are so amazing!!!! You won’t like them, though.

This is how things normally work with my family now. My husband is totally digging my sugarless, stevia-sweetened or otherwise very low sugar treats. Our boys are more skeptical. I’ve cut down the sugar drastically in our household, and they’ve barely noticed and are just fine with muffins, cookies, and cakes with the sugar cut down. But the stevia-only treats? They are not fans.

But as for me, I’m loving the Fat Bombs. So far I’ve only made a Chocolate Peanut Butter variety but a little Pinterest searching told me there are other kinds that I should try. Okay then. If you’re going to twist my arm.

Chocolate Peanut Butter Fat BombsYum

5.0 from 2 reviews
Chocolate Peanut Butter Fat Bombs
 
Author:
Serves: 12
Ingredients
  • ½ cup coconut oil (I use expeller pressed so the coconut flavor didn't overpower.)
  • 1 heaping Tablespoon cocoa powder
  • 4 Tablespoons butter
  • ½ cup natural peanut butter
  • Liquid stevia to taste (I use 1½ droppers full of NuNaturals Brand.)
Instructions
  1. In a small saucepan, heat and stir together coconut oil, cocoa powder, butter, and peanut butter.
  2. Once melted and mixed, remove from heat and stir in stevia.
  3. Pour into 12 muffin lined muffin tins.
  4. Freeze for 20 minutes or refrigerate for 2 hours.
  5. Store in fridge and eat as needed.

chocolate-peanut-butter-fat-bombs

Isn’t it happy irony that these also have protein in them? It’s like I’m getting a two for one on needed nutrients here.

Note: These do not taste as yummy when they are room temp. Keep them cold and eat them directly out of the fridge. Take it from me.

Fun Fat Fact: It’s hard to over-eat these. After two bites I always think that I will finish one and enjoy a second because I’m loving it so much. But by the time I finish the one, I am full and satisfied, ready to stop eating. Then I stay full for a couple of hours, which is great because I typically need to eat little bits all day long.

I love this about good fats. They satisfy. (As opposed to empty carbs or bad fats that tell your body that you need more in order to be satisfied, so we tend to over eat them.)

Why Good Fat is Good

  • It gives us energy. (So don’t eat fat if you prefer to be lethargic.)
  • It builds healthy cells.
  • It helps our bodies use Vitamins A, D, E, and K.
  • It helps us have healthy skin, as well as helps our other organs to be protected. (Skin is an organ. I always forget this, but I think it’s so cool.)

So there you go. We all need to be eating good fats. These Fat Bombs make eating good fats extremely fun and happy, and they only take a few minutes to stir together.

Oh how I hope you like the Fat Bombs as much as I do. Best treat ever. (So says the girl who hasn’t had a cookie for a very long time.)

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Simple Meals is where it’s at, my friends! You will love this!!

728x90

Easy 5-Minute Frozen Yogurt Cups

I think I just discovered my new favorite snack. Look at these adorable Frozen Yogurt Cups!

Frozen Yogurt Cups

How is it that just when I think there can’t possibly be any more great new food ideas, I come across another wonderful new way to make something delicious and fun? I love how many wonderful ways we can enjoy real food.

I am one of the biggest food geeks. Nobody loves food as much as I. Except for maybe you, which is why you and I have so much fun together here. Isn’t food so very much fun!?!?!!!!!!

frozen yogurt2

At the very least, we all love to eat. It’s just that some of us like to also gawk at our groceries, get a thrill out of creating fun menus, and dream daily of new recipe ideas. Occasionally we might tear up when we look at the full shelves in our beautiful pantry. Some of us.

All this excitement over little frozen yogurt cups. Hey. You have no idea. I saw this idea and loved it, but I didn’t know that I would love it, love it. But the easiness of this idea! The endless options of what can be done to create variations that every family member will like! The deliciousness.

frozen yogurt4

Because making Frozen Yogurt Cups is so very easy, this would be a great “recipe” to hand over to your kids to make. Everyone can create these with their favorite goodies (granola, berries, nuts, peanut butter, chocolate chips…).

You can buy pre-made, flavored yogurt if you like, but since many store-bought options are so loaded with sugar and other not-so-great ingredients, I much prefer to buy or make Whole Milk Plain Yogurt and add my own sweetener and vanilla. If you don’t make your own yogurt, plain store-bought yogurt works just fine for this “recipe.”

It’s easy to make yogurt: learn more here.

Easy 5-Minute Frozen Yogurt CupsYum

Easy 5-Minute Frozen Yogurt Cups
 
Author:
Serves: 10-12
Ingredients
  • 1 cup whole milk plain yogurt
  • Sweetener of choice (I used 1-2 Tablespoons real maple syrup)
  • 1 teaspoon vanilla extract
  • Toppings like fresh berries or peaches, granola, chocolate chips, etc.
Instructions
  1. Prepare muffin tins with liners (I used silicone liners which makes this very simple!)
  2. Stir together yogurt, sweetener, and vanilla until well combined.
  3. Scoop 2-3 Tablespoons of yogurt mixture into prepared muffin cups.
  4. Top with fruit if you like.
  5. Freeze for 1-2 hours until solid.
  6. Serve.
  7. Transfer leftovers to a freezer bag and pull out for snacking as needed.

Easy Frozen Yogurt Cups

To Fantastic Frozen Yogurt Cup Tips:

1) These worked wonderfully in my Silicone Baking Cups. They popped right out once frozen and clean up was so simple!

2) You can use your Frozen Yogurt Cups to make smoothies! I mean, frozen yogurt and berries? This is what smoothies are made of. Throw some Frozen Yogurt Cups into a blender with a little milk and you’re set!

Raise your hand (and leave a comment) if you’re a food geek like me. Raise your hand (and leave a comment) if you aren’t a food geek, but appreciate that other are so that you can enjoy eating yummy food. See, everyone wins. :)

 

Low Sugar Treats the Real Food Way

Gimme one good reason any of us should eat sugar.

Fine. It tastes good. 

But we all know that too much sugar causes big, big problems for all of us. Our bodies can’t utilize much of it for nourishment, but it does have to do something with it. Turn it to fat, perhaps? Tuck it away in our hips? Make us sluggish, achy, and depressed? Well that all sounds like fun.

What are our options here? Avoid all the sugar? Switch to fake sugars like aspertame and splenda?

No, no, NO! Never think that fake sugar is better than real sugar. But maybe we don’t have to give up on treats either. I’m not a big fan of sugar, but I sure do love me a good treat.

That’s why, about a year ago, I started creating low sugar recipes from real food ingredients. I’ve learned that most treats are unnecessarily over-sweetened. In fact, I once cut the sugar in a cake recipe from 6 cups down to 1/2 cup. The result? Amazing. Moist. Flavorful. Delicious.

41 wonderfully yummy recipes later, we can definitely conclude that we don’t have to add oodles of sugar to a recipe to make it taste good. Those 41 recipes turned into this:

Low Sugar Treats

Why I’d love for you to have the Low Sugar Treats eBook

These recipes are perfect for everyone who wants to:

  • create yummy treats without overloading on sugar
  • stick with real food options
  • prepare nourishing treats for lunchboxes and snacks

From cookies to cakes to cheesecakes to ice cream – it’s amazing how cutting the sugar in recipes doesn’t effect their deliciousness!! Can you believe all of these can be made with very little sugar?

low sugar treats contents

You’ve likely tried several of these that I’ve shared here during the past year. I love that all of these recipes are now in one convenient download. I’m printing mine and keeping it in a binder in the kitchen for easy access. My family is set now when it comes to birthdays, snacks, and well, even the occasional breakfast. (Hey, there’s less sugar in these goodies than a typical breakfast muffin or serving of cereal.)

These recipes use whole grains (or no grains, depending on the recipe), healthy fats like coconut oil and butter, and sweeteners like:

  • Stevia
  • Sucanat
  • Real Maple Syrup
  • Honey
  • Raw Sugar (in small amounts)

You can use the sweeteners of your choice, making the recipes to meet your family’s taste preferences.

So many treats, so little sugar. It’s a win-win!

Low Sugar Treats, the Real Food Way
41 recipes, all made with real food ingredients but without loads of sugar. Learn to make delicious treats that are lightly sweetened and big on flavor and fun!
Price: $6.95

Let me know which recipe becomes your favorite!

Want more? See the other fun products in our Heavenly Homemakers Shop.

Low Sugar Chocolate Ice Cream – No Churn!

If the Low Sugar Vanilla Ice Cream would work with three ingredients without being churned, I figured a Chocolate version would work.

I was right!

Low Sugar Chocolate Ice Cream Bowl

Several suggested that if we added whole milk to the cream/sweetener/vanilla combo it would scoop out nicely. I tried that on my round two of ice cream and didn’t find it to work as well as the milkless version. I’ve decided to stick with only cream and not add milk. I’m curious what you discovered if you tried the recipe!

The only adjustment you need to make to make a chocolate version is to simply add cocoa powder to the vanilla ice cream recipe. (And if you want Chocolate Mint, just switch the vanilla extract with some mint extract. Easy!)

Low Sugar Chocolate Ice CreamYum

Low Sugar Chocolate Ice Cream - No Churn!
 
Author:
Ingredients
  • 2 cups heavy whipping cream
  • 3 Tablespoons real maple syrup (more or less to taste)
  • 3 heaping Tablespoons unsweetened cocoa powder
  • 1 teaspoon vanilla extract
Instructions
  1. Blend ingredients together with a hand mixer or in a high power blender until they have thickened - but have not yet turned into stiff whipped cream. (The mixture should still be runny.)
  2. Pour mixture into a small casserole dish.
  3. Cover and freeze for about three hours.
  4. Scoop and serve right away.
  5. If ice cream has been in the freezer overnight, you may need to let it sit out to soften for a few minutes before serving.

Low Sugar Chocolate Ice Cream

If you didn’t guess already, this ice cream tastes delicious in my favorite Coffee Milkshake. Follow the recipe here, scoop in some of this chocolate ice cream, and you’ll have a Chocolate Mocha Milkshake.

Still to come as I continue to experiment – Low Sugar Peaches and Cream, Strawberry, and Peanut Butter Ice Cream! Hmm, while I’m at it, I suppose I should try a Mocha Ice Cream. This is too much fun.