Real Food Chocolate Pie Crust

Why make a regular pie crust when you can make a Chocolate Pie Crust?

chocolate pie crust

Well now. Sometimes we actually do need a regular ol’ pie crust. Though pie crusts around here are anything but regular. We use whole wheat flour and palm shortening in our pie crust so that it is actually nourishing. But other than that…normal. Regular. Absolutely average. Nothing to see here. Just a regular ol’ pie crust.


Here I am calling pie crusts normal as if I make them all the time. No ma’am I do not. It’s rare that I actually take the time to make and roll out crusts these days. It must be a special occasion for me to “go to the trouble” to make a pie, because extra time I do not have.

But then suddenly, in between a History lesson with Malachi and taking time to proof-read a paper for Justus, I thought of the idea to turn a regular pie crust into a Chocolate Pie Crust. And would you believe? Tuesday afternoon became a special occasion, just like that. For no reason, I made a pie.

I mean, I do think one of the boys did exceptionally well on his math lesson that day. I did three loads of laundry like a boss. The mailman delivered some mail that wasn’t bills. The kitchen floor got swept. I answered several emails. For all these reasons and more, it seemed that a pie was in order. I can think of no other reason to celebrate, can you? Things like this call for pie with chocolate crust. Obviously.

Who says you can only make pie on special occasions?

Chocolate Pie Crust

Real Food Chocolate Pie Crust
Serves: 1 9"crust
  • 1 cup whole wheat flour
  • ¼ cup unsweetened cocoa powder
  • 2 teaspoons brown sugar
  • ¼ teaspoon sea salt
  • ⅓ cup Palm Shortening (or butter)
  • 4-5 Tablespoons cold water
  1. Place flour, salt, cocoa, and brown sugar in a bowl or food processor.
  2. Stir to combine.
  3. Add palm shortening or butter.
  4. Blend until shortening is cut throughout the flour and the mixture resembles crumbs.
  5. Add cold water until a soft ball of dough has formed.
  6. Roll dough on a well-floured surface until it is slightly larger than your pie pan.
  7. Fold dough in half, then in half again.
  8. Place dough into pie pan and unfold to cover the pan.
  9. Shape edges as desired.
  10. Poke crust 4-5 times with a fork to prevent bubbles from forming while baking.
  11. Bake in a 450 degree oven for 10-12 minutes.
  12. Allow crust to cool before adding cream filling of choice!

Real Food Chocolate Pie Crust

In a couple of days I will share a Peanut Butter Chocolate Chip Pie recipe with you that is simply perfect to fill this Chocolate Pie Crust. In the meantime, I also suggest filling your baked shell with:

And by the way, I get my palm shortening from Tropical Traditions. It’s fabulous and healthy. New customers at Healthy Traditions can get free shipping on their first order when you use the code FS10 at checkout!

Raise your hand if after seeing this recipe for Chocolate Pie Crust you just came up with a perfectly good (though random) reason to make a pie.

Strawberry Shortcake Waffles

I think it’s obvious that I’ve come to this conclusion about food: Why make it in the oven when you can make it in a waffle iron? This is most often true when trying to keep the house cool in the summertime. I love not having to turn on the oven!

Great Waffle Iron Hacks

After so many days of enjoying my waffle iron experiments, my family started suggesting more and more ideas for me. Hmm. Actually, it’s possible they were making fun of me. “Are you going to start making everything in the waffle iron now, Mom? Have you considered spaghetti?”

I don’t think they were serious, but don’t assume that I didn’t give it at least a few seconds of deliberation. I would have called it a Spaghaffle. But that sort of rhymes with awful and that’s where my brainstorm ended. You’re welcome.

shortcake waffle4

Other fun waffle iron experiments that actually work great:

Today’s new idea: Strawberry Shortcake Waffles. These turned out fantastic. Also, they are cute. This matters very much.

shortcake waffle 3

I adapted my original Strawberry Shortcake recipe and tried scooping it into my waffle iron. We went through several pounds of strawberries and a lot of homemade whipped cream the morning I first made these. Top with Strawberry Cheesecake Parfait filling if you want an even bigger treat!

Strawberry Shortcake Waffles

Strawberry Shortcake Waffles
Serves: 4-6
  • 1⅓ cups whole wheat flour (I use freshly ground whole wheat)
  • 1 teaspoon baking powder
  • 2 eggs
  • ¼ cup honey
  • ⅓ cup coconut oil
  • 1 teaspoon vanilla extract
  • ½ cup milk
  • 4-5 cups of fresh, sliced strawberries
  • Whipped cream (fresh cream whipped to form soft peaks, with a bit of stevia or sugar added for sweetness)
  1. Mix together flour and baking powder.
  2. Add in eggs, honey, oil, vanilla and milk.
  3. Mix well.
  4. Scoop ½ cup batter into a waffle iron and cook for 2-3 minutes or until golden brown.
  5. Repeat until all waffle cakes are completed.
  6. Serve with fresh strawberries and whipped cream

How to Make Strawberry Shortcake Waffles

Let’s keep the waffle iron recipes coming, shall we? Anybody have any new ideas for me? And please note that the idea of Tossed Salad Waffles have already been suggested, considered, and thrown out during a Coppinger Waffle Discussion. The sky is not the limit when it comes to waffle iron recipes. Just almost.

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.


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.


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.


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
Serves: 12
  • 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 honey
  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.


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!!


Low Sugar Vanilla Ice Cream ~ 3 Ingredients ~ No Machine

I just ate a bowl of vanilla ice cream. This hasn’t happened in over three years because my body gets mad at me now when I eat much sugar. But let me say it again: I just ate a bowl of ice cream. Happy, happy, happy, happy!!

Low Sugar Ice Cream

I’ve been wanting to figure out how to make low sugar ice cream (for three years), but I had two hang-ups:

  1. I was feeling pretty lazy about pulling out my ice cream freezer.
  2. I wasn’t confident that cutting the sugar in ice cream would taste good and I didn’t want to waste ingredients.

So I started doing some looking online. There are plenty of recipes for “no churn” ice cream so I could avoid the trouble of getting out my ice cream machine, but they all call for sweetened condensed milk. Nope. That wouldn’t make it low sugar.

Other recipes took way too many steps, at which point I figured I might as well suck it up and get out my ice cream freezer.

Finally, I decided to try the “no-churn” method I’d read about – but with healthier ingredients I feel good about instead of condensed milk – and just see what would happen. I decided if it didn’t turn out – at the very least I could re-purpose the cream mixture into a smoothie.

When you see this recipe you will wonder (like I am wondering) why it took me so much research and time to figure this out.

Three ingredients. Three. They are so obvious. (Cream, maple syrup, vanilla. See? Why did I make this so hard?)

The trick is to whip the ingredients together just long enough that they thicken, but don’t turn into whipped cream. This isn’t hard as long as you’re watching carefully. I put the ingredients into my Blendtec, whipped for 15-20 seconds, poured the mixture into a dish, froze it, and boom. I had Low Sugar Vanilla Ice Cream.

Low Sugar Vanilla Ice CreamYum

5.0 from 3 reviews
Low Sugar Vanilla Ice Cream ~ 3 Ingredients ~ No Machine
Serves: 6-8
  • 2 cups heavy whipping cream
  • 3 Tablespoons real maple syrup (more or less to taste)
  • 2 teaspoons vanilla extract
  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 is left in the freezer overnight, you may need to let it sit on the counter a few minutes before serving!

Low Sugar Vanilla Ice Cream

A key player in this recipe is Homemade Vanilla Extract. I decided “why just add one teaspoon when I could add two?” This, of course, makes the ice cream much, much better tasting. (Ironic, isn’t it, since I was just saying that you can use half the amount called for in recipes since this vanilla is so potent? Use less vanilla in this if you like, but I am loving the strong vanilla punch of two teaspoons in this vanilla ice cream!)

I learned that if you freeze this for less than 3 hours, the ice cream will be too liquidy. But if you freeze it for more than 3 hours it becomes a bit hard. The solution for “too hard” ice cream? Simply pull it out of the freezer and let it sit on the counter for about 10 minutes before serving. It’ll soften just enough for you to scoop it out.

low sugar icecream5low sugar icecream4

Want your ice cream to be not-so-low in sugar?

My kids agree. Simply add a little more maple syrup until you have reached your desired sweetness level. You might also try adding a few drops of liquid stevia.

Because we have the whole summer ahead of us, I will now spend time creating variations of this Low Sugar Homemade Ice Cream. I’m thinking peach, strawberry, chocolate, mint, chocolate mint, and whatever other ideas you have for me.

Go make yourself some ice cream!!

Easy Low Sugar Key Lime Melt-Away Cookies

I actually have no idea what makes something key lime rather than simply lime. I’d look it up, but there are fresh lime cookies to eat and also there is a lot of laundry to do since we have been gone all weekend. I would have just called these lime cookies, but key lime sounds more exciting.

Key Lime Cookies

Oh wait. I just looked it up. Did you know there are actually Key Limes? You probably did, so before you tease you have to remember that I am from Nebraska where there are no lime trees. Nebraska limes grow on trucks and in grocery stores.

Key limes are apparently great for cooking and baking because they are extra juicy and full of aroma and flavor. I will admit that I don’t know what kind of limes I used in these cookies. Therefore, maybe we should call these Easy Low Sugar On-Sale Lime Melt Away Cookies?

Either way, add these cookies to the collection of Low Sugar Cookies we’ve been enjoying here. These cookies are so much fun since all we have to do is use the base recipe, then add different flavors! Lime is just as amazing as the others.

Want to try the other varieties of these cookies?

Easy Low Sugar Key Lime Melt-Away CookiesYum

4.0 from 1 reviews
Easy Low Sugar Key Lime Melt-Away Cookies
Serves: 24
  • 1 cup melted butter
  • ½ cup sucanat or raw sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • The juice of two limes
  • grated lime rind
  • 1 teaspoon baking powder
  • 3 cups of whole wheat pastry flour (give or take)
  1. Stir together melted butter and sugar.
  2. Add eggs, vanilla, lime juice, and baking powder.
  3. Grate lime rind into the mix for extra flavor.
  4. Stir in flour until a solid ball of dough forms.
  5. Drop teaspoon-sized balls of dough onto a cookie sheet, about an inch apart.
  6. Bake in a 350° oven for 10-12 minutes or until cookies are lightly browned.

Easy Low Sugar Key Lime Melt-Away Cookies

If you’d like to learn a cool trick to make your lime squeezing easier, grab your limes and some tongs and read this handy information.

Do you live in an area where limes grow in your backyard? If so, I’m happy for you and not even jealous. After all, I live in a state where the wind blows so hard we don’t have to bother fixing our hair. Now who’s jealous?

Easy Low Sugar Orange Melt-Away Cookies

orange sugar cookies

In case by now you’re wondering if I’m obsessed with creating these Low Sugar Melt-Away Cookie varieties, the answer is obvious that of course I am obsessed. After two attempts at creating this here orange flavored variety, I have definitely decided that of all the flavors – orange is my new favorite.

Why two attempts, you ask? Oh well. I just burned the first batch, that’s all. Guys, it is so weird what happens to cookies when you put them in the oven, walk away, and then forget that there is actual life going on outside your office door. So weird. Someone should have warned me about this. We can’t even leave cookies unattended in a 350° oven for 27 minutes. Did you know that???

Set a timer much, Laura?

You know what? Just…I know, okay? I should have set a timer. I used to have one of those clicky, clicky, clicky timers but it got dropped four too many times so its spinner stopped spinning. Then Matt got me a digital timer that was persnickety and sometimes decided to shut itself off because it was selfish and couldn’t care less about the company coming over to eat in exactly 52 minutes. After a few months of this behavior, I declared it to be faulty and went to the store to purchase another one just like it. It, however, had the same exact issues as its brother and that is what tipped me off that maybe that brand couldn’t be trusted.

After that, I decided I could just use the timer app on my phone. This is a great idea except that it takes so many difficult and tedious steps to get to the point of actually setting the timer (find phone, turn phone on, unlock screen, find timer app, open timer app, think about how much time has elapsed since I started this whole process so I can figure out how long to set the timer at this point, so on and so forth). Also, I really hate to touch my phone when I have egg white on my fingers.

I think you can all see now how challenging it has been to accurately time my baked goods. I have mostly resorted to trusting my nose to be my timer. Typically, cookies and casseroles smell “just right” when they are ready to come out of the oven. What more do I need?

Oh yeah, just someone to remind me that I am actually baking cookies in the first place.

So the first batch burned. They were edible, just really, really crispy and not at all picture worthy. Over the weekend, I tried again. Oh my goodness, I will (go to the trouble to) set a timer from now on. It is worth it to pull the perfect cookies out of the oven when they are perfectly perfect in every way.

Easy Low Sugar Orange Melt-Away Cookies

Easy Low Sugar Orange Melt-Away Cookies
Serves: 24
  • 1 cup melted butter
  • ½ cup sucanat or raw sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • The juice of one medium-sized orange
  • grated orange rind
  • 1 teaspoon baking powder
  • 3 cups of whole wheat pastry flour (give or take)
  1. Stir together melted butter and sugar.
  2. Add eggs, vanilla, orange juice, and baking powder.
  3. Grate orange rind into the mix for extra flavor.
  4. Stir in flour until a solid ball of dough forms.
  5. Drop teaspoon-sized balls of dough onto a cookie sheet, about an inch apart.
  6. Bake in a 350° oven for 10-12 minutes or until cookies are lightly browned.

grate orange rind

In other scatterbrained related news – the second time I made these cookies, I was talking to a friend and didn’t realize until later (like 9 hours later) that I hadn’t put eggs into the mixing bowl. These still turned out to be my favorite cookies. So eggs in this recipe? Take ’em or leave ’em. These turn out fine either way. This is further proof that I can’t talk and cook at the same time. Like you needed more proof.

Low Sugar Orange Melt-Away Cookies

Want to try the other varieties of these cookies?

Hey, just curious. What kind of timer do you use??


Pyrex Storage Set Deal Alert!!

Christine emailed to tell me of this great deal on a 10-Piece Pyrex Storage Set. Get the entire set right now for just $12.63. No guarantees on how long this price will last. I have these, love them, and use them all the time!!


How to Make Whipped Cream

Of all the food I make from scratch, whipped cream is the one that tends to really surprise people who are unfamiliar with the simplicity (and deliciousness) of real food cooking.

“You can make whipped cream!?!?” they ask, incredulously. That’s when I tell them that they, too, can make this treat. Then I hand them the beaters and watch as they follow my ever so simple instructions to make whipped cream. (Stand, hold beaters in bowl of cream, move beaters around a little bit, watch fun patterns forming, stop when it’s thick.) After they’ve whipped the cream, thus creating whipped cream, they can’t believe that this is all it takes. I explain that this is how whipped cream got its name. It’s all very fascinating.


Cool Whip has us all a bit confused. I remember thinking that Cool Whip was whipped cream. As a matter of fact, Cool Whip used to be my favorite part of a holiday meal when I was a little girl. I did not even want the pie that went with it. Why would I want pie when there were tubs of Cool Whip in abundance? My cousin Rebecca and I would each get a bowl and fill it with Cool Whip. We’d sit back, giggling, licking spoonful after spoonful of Cool Whip. Our mothers and our aunts and our Nana would chuckle at us and we’d be like, “What?! This is the reason the pilgrims came over on the Mayflower.” We left the pie (and the coffee they drank with it) to the adults. Weirdos.

I’m all grown up now (she says, as she takes a sip of coffee). I’m over Cool Whip. I like the real stuff now. Real whipped cream is one of the easiest treats to make. Because it is real, it tastes absolutely amazing. Our bodies recognize it, so we don’t even have to be like “oh no, I’m eating so much fat, this is so bad for me.” On the contrary, our bodies don’t recognize and don’t know what to do with hydrogenated vegetable oil, high fructose corn syrup, sodium casienate, artificial flavor, xanthan and guar gums, polysorbate 60, sorbitan, monostearate, sodium polyphosphate.

Those are just some of the key ingredients in Cool Whip. Please don’t think it’s healthier. Or actual food. For the love of all things real, please whip cream.

How to Make Whipped Cream


5.0 from 2 reviews
How to Make Whipped Cream
  • 2 cups heavy whipping cream
  • 2 Tablespoons sugar or 10 drops liquid stevia
  • ½ teaspoon vanilla extract (optional)
  1. Place ingredients in a high power blender. Whip on high speed for about 30 seconds or until cream has thickened. OR
  2. Put all ingredients into a large bowl. Whip with a hand mixer on high speed for 3-4 minutes or until cream thickens and forms stiff peaks.

Make it Ahead

I recommend making Whipped Cream one day in advance or the morning of a big holiday meal. Prepare as directed, cover, and place in a bowl with a lid in the refrigerator until serving time. DO NOT STIR this after it has been whipped or it may deflate and become liquidy.

Easy Blender Whipped Cream

My new favorite way to make whipped cream is to pour cream, stevia, and vanilla into my Blendtec. I turn it on and have whipped cream 15-30 seconds later. It is so easy. The Blendtec is amazing in many ways (because hello, whipped cream in seconds). But beware: leaving the cream to whip much longer will produce butter. This is not a problem (because hello, butter in minutes) unless you wanted whipped cream for your pie. Butter is not the same.

How do you make Whipped Cream?

Here are the quick links to all the recipes we covered in this series:

Getting Ahead for the Holidays

Have you been a Cool Whip lover like I was in the past? Funny how now I can’t even stomach thinking about it. Now that I know the real deal is so easy and delicious, I don’t even see a comparison. Mmmm, real food how I love you.


Simple Meals is here! It’s saving my brain (and many of yours too!). If you haven’t joined yet, now’s the time. Get all the details here!


No-Bake Peanut Butter Cookie Bites

Cookie bites? Eh. We like ’em okay. ;)

Because we all like healthy snacks and we absolutely love easy recipes – let us take a moment to review the previous no-bake cookie bite recipes shared here:

One idea turned into another, and now we have No-Bake Peanut Butter Cookie Bites to add to the list!

No-Bake Cookie Bites - Easy Recipes!

With a few ingredient tweaks, a Peanut Butter Cookie Bite came about. Of course, a peanut butter cookie bite must be gently pressed with a fork like the real deal, don’t you think? These taste so much like Peanut Butter Cookies, we couldn’t believe it. But instead of being an actual cookie full of sugar – they are a high protein, high fiber, low sugar snack. But hey, call it a cookie since it still tastes like one. Healthy treats are so exciting!

Peanut Butter Cookie Bites - No Bake!

No-Bake Peanut Butter Cookie Bites Yum

No-Bake Peanut Butter Cookie Bites
  • 1 cup natural creamy peanut butter
  • ¼ cup honey
  • 1 teaspoon vanilla extract
  • ½ cup coconut flour
  1. Mix the ingredients together in a bowl until well combined.
  2. Roll the mixture into teaspoon-sized (or whatever sized) balls.
  3. Press down gently, criss-cross, with a fork.
  4. Refrigerate before serving.

It really is that easy.

(Here are my homemade peanut butter instructions.)

No-Bake Peanut Butter Cookie Bites

Where to get Coconut Flour:

Many have asked about Coconut Flour. I order it from Tropical Traditions or Amazon. A little bit goes a long way, so don’t let the price-tag scare you. Coconut flour is naturally gluten free, high in fiber, and high in protein. I love it for its nutritional value!

Ways to enjoy these No-Bake Cookie Bites:

  • Packed in a lunch
  • As a snack/pick-me-up
  • Before or after a work-out
  • On the road during a trip
  • In a box, on a train, with a fox, in a tree (thank you, Sam I Am) – Do you really need any more reasons to love these? Eat them any where for any reason!

Lovin’ these No-Bake Cookie Bites!

Give me more cookie flavor ideas to play with!! What would you like to see here?

Low Sugar Sunshine Cake

Of course I named this “sunshine cake.”

sunshine cake 12

I don’t know if you know this about me or not since I hardly ever mention it or at the very least I haven’t said it in the past five minutes – but here it is: I LOVE SUNSHINE!!! I have decided that I need large doses of vitamin D in order to avoid all kinds of conditions and disorders. Bring on the hot, bright, beautiful days of summer!

My love of sunshine along with my love for this cake led me to call this recipe Sunshine Cake. Indeed, that’s exactly what this tastes like: a delicious drop of sunshine.

What does sunshine taste like, you ask? Well, it tastes like this cake. Do I need to keep explaining this?

If you can possibly believe it, I think I like this cake even better than the Low Sugar Super Moist Chocolate Cake – and we all know that I love that cake almost as much as I love sunshine.

Just like the chocolate cake, two key players in this recipe are whole wheat pastry flour and sour cream. The pastry flour helps this cake remain light, and the sour cream keeps it moist. But let’s not forget the Cream Cheese Frosting. It goes without saying that Cream Cheese Frosting makes everything in life better. Even cloudy days with no sunshine.

Low Sugar Sunshine CakeYum

Low Sugar Sunshine Cake
  • 2⅔ cups whole wheat pastry flour
  • ½ cup sucanat or sugar
  • 2 teaspoons baking powder
  • 1 cup milk
  • ½ cup sour cream
  • ½ cup melted butter
  • 2 eggs
  • 1 teaspoon vanilla extract
  1. Combine dry ingredients in a bowl.
  2. Add milk, sour cream, melted butter, eggs, and vanilla.
  3. Mix with beaters until smooth.
  4. Pour into a buttered 9x13 cake pan.
  5. Bake in a 350° oven for 25-30 minutes or until a toothpick inserted in the middle comes out clean.

Stevia-Sweetened Cream Cheese Frosting

2 cups heavy whipping cream
2 Tablespoons softened butter
8 ounces softened cream cheese
1 teaspoon vanilla extract
Liquid stevia to taste (I use about 20 drops)

In a large bowl, whip cream until soft peaks form. Add softened butter, cream cheese, vanilla, and stevia – whipping until well combined and smooth. Spread over cooled cake. Store in refrigerator.

If you prefer, here’s a slightly sweeter but still not too sugary frosting option:

Maple Cream Cheese Frosting

8 ounces softened cream cheese
¼ cup softened butter
3-4 Tablespoons real maple syrup
1 teaspoon vanilla extract

With a hand mixer (or in your blender), whip together all ingredients until smooth. Spread over cooled cake.

Low Sugar Sunshine Cake

Tell me which Low Sugar recipes you’ve tried so far. Which are your favorite? Are you a chocolate or a vanilla kinda friend?

No-Bake Snickerdoodle Bites – A Quick and Easy Low Sugar Treat

I’ve been making a treat similar to this recipe for several years (found over at I’ve tweaked it here and there…then sort of forgotten all about this great treat. Last week I decided I needed a lightly sweetened snack. Not salty. Not desserty. Not meaty. Just something filling and lightly sweetened. These Snickerdoodle Bites are perfect.

snickerdoodle bites2

I’ve kept these Snickerdoodle Bites in my fridge, grabbing one in the afternoon when I need a little something to get me through until dinner. Because these are made with coconut flour, they are filling and nourishing. And did I mention that they are lightly sweetened to perfection? Like, if they were produced in mass and put into a box, the box would definitely say, “Lightly sweetened…to perfection.” Yep, that’s what it would say.

No-Bake Snickerdoodle BitesYum

No-Bake Snickerdoodle Bites - A Quick and Easy Low Sugar Treat
  • 1 cup creamy almond butter or peanut butter (almond butter is my fav for these)
  • ¼ cup honey
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ cup coconut flour
  1. Mix the ingredients together in a bowl until well combined.
  2. Roll the mixture into teaspoon-sized (or whatever sized) balls.
  3. Refrigerate before serving - or just start eating because who can wait?

Do feel free to add more honey if you prefer – although then these might be slightly more than lightly sweetened, thus ruining my description. But I’ll never know, so it won’t matter, and truly – we want these to be perfectly sweetened for your family’s delight.

No-Bake Snickerdoodle Bites - a quick and easy low sugar treat

Coconut flour is naturally gluten free – a great option for those of you who must avoid gluten. Our family doesn’t not need to avoid gluten – however we like coconut flour because it is so rich in nutrients! “Coconut flour is the fiber from coconut meat after most of the oil has been extracted to make coconut oil.” (source: Tropical Traditions) Adding protein and fiber to our (lightly sweetened) snacks? Yes please!

Where do I get coconut flour? I either order it from Tropical Traditions or Amazon. (Right now, this coconut flour at Amazon is a wonderful price!) Here are some of my other coconut flour recipes:

But right now, these lightly sweetened No-Bake Snickerdoodle Bites are my favorite coconut flour recipe. It’s probably because they only take 5 minutes to prepare and don’t require baking. And also because they are lightly sweetened to perfection.

Are you a fan of coconut flour? How do you use it at your house? 

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