Now is a sweet time for sugar-free desserts

November 6, 2018

After the sweets feast of last week’s Halloween festivities, I’ve decided to take a break from super sugary snacks for a few weeks, hopefully breaking my craving. But, since I have a crazy sweet tooth, I still enjoy sugar-free desserts like pudding cups, chocolates and hard candies (thank you, Jell-O, Russell Stover and Werther’s!). After a week of those treats, however, I’m ready for something homemade.

After some great searching, I found a bunch of dessert recipes. Designed to cater to those on the keto or paleo diet plans, I found recipes for cakes, cookies and even mousses that all sound incredible. While I haven’t tried any yet, I’m excited to try a few of these over the next few weeks to calm the sugar cravings. For more ideas, visit our Money-saving Recipes board on Pinterest.


Holiday cookie season has arrived and luckily there are dozens of sugar-free cookies recipes sure to please your cookie exchange party guests. You can make everything from no-bake cookies to chocolate chip or shortbread to peanut butter to lemon drop and many, many more. Replacing sugar with natural sweetness like agave or Stevia, these cookies are just as sweet as traditional favorites.

Try these Sugar-free Peanut Butter Cookies. Combine 1 cup flour, 1/2 cup sucralose and 1 1/2 teaspoons baking powder. Add in 2/3 cup peanut butter, 3 tablespoons melted butter, 1 egg or 1/2 a ripe banana, 3 tablespoons no-sugar-added applesauce and 1 teaspoon vanilla. Roll into balls and criss-cross with a fork dipped in flour. Lightly spray with no-stick spray to help brown. Bake at 375 degrees for 13-15 minutes.


Believe it or not, it is possible to make a beautiful, tasty, sugar-free cake. Using naturally sweet ingredients like sugar-free applesauce, ripe bananas and even berries, it’s easy to bake a cake that will fit within your diet plan. Fluffy sponge cake, decadent chocolate cake, pineapple lush cake, orange sherbet cake, carrot cake and even traditional white birthday cake can all be made sans sugar.

Try this Sugar-free Cheesecake. For the crust, combine 2 tablespoons Splenda with 2-3 tablespoons melted butter and 1 1/2 cups graham cracker crumbs. Pack into base of a 9-inch springform pan and bake for 10 minutes at 375 degrees. For the filling mix 1 pound of softened cream cheese with 1 cup Splenda, 1 teaspoon vanilla, 3 eggs and 2 cups sour cream. Pour over batter and bake in 375-degree oven for 30-35 minutes.


Pudding is always a delicious dessert. I grew up on heat-and-serve pudding and loved when the pan of warm pudding would cool and a flavor-packed layer of skim would form. I would fight my dad for that layer! I still love pudding, but after countless cups of sugar-free Jell-O, I’m ready to try something new, like rich, fluffy mousses — lemon cheesecake mousse, ricotta chocolate mousse and more.

Perfect for the season, try this Pumpkin Cheesecake Mousse. Beat together 8 ounces of cream cheese and 1 can of pumpkin puree. Add 1/2 cup Swerve confectioners sweetener, 1 teaspoon pumpkin pie spice, 1 teaspoon vanilla and 3/4 cup heavy whipping cream. Whip until smooth, fluffy and somewhat stiff. Makes 6 1/2-cup servings.

— Jennifer Durrant

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