Showing posts with label sugar free. Show all posts
Showing posts with label sugar free. Show all posts
As a type 2 Diabetic I need to really watch my carb intake. That means that I am not often able to enjoy a lot in the way of treats. I need to watch how much bread, pasta and potatoes I eat and as far as desserts go, I really need to be careful about what I eat there!
Type 2 Diabetes runs in my family. Even my sister who is stick thin is borderline. We are all consistently checking our glucose levels and watching what we ingest as far as sugars go. When it comes to desserts, we are all in the same boat.
One thing which my sister makes that we all enjoy is this fabulously delicious Almond Joy Chia Pudding!
.JPG "Almond Joy Chia Pudding")
I first had it at her house and I was so impressed with how very delicious it was. At first I thought, hmmm . . . chia seed? But I tasted it to be polite.
I was so surprised! It was fabulous. I went in for a second taste and then I just had to ask my sister for the recipe!
.JPG "Almond Joy Chia Seed Pudding")
WHAT IS CHIA SEED
I bet you are all familiar with chia seed without even knowing that you are. If you bought a Chia Pet back in the 1980's (and who didn't!) then you have already had an experience with it. Yep! Chia seeds are the same seeds that we used to plaster onto our chia pets and watch sprout and grow!
Who knew just what a nutritional powerhouse they were! I didn't, that's for sure! At best they were a novelty.
These tiny nutrition-packed “superseeds” are now a common staple in many health-conscious households. Thanks to their small size, mild taste, and versatility, it’s also very easy to incorporate chia seeds into your diet.
Filled with insoluable fiber they help to keep you regular, keep you full longer and deliver healthy fats, protein, and cell-protecting antioxidants, plus a multitude of minerals.
On the diabetic front, Chia seeds may help control blood sugar. A randomized controlled trial published in Diabetes Care determined that adding chia seeds to normal type 2 diabetes treatments improved cardiovascular disease risk and helped to maintain good glucose and lipid control.
In short, they are very, very good for you.
.JPG "Almond Joy Chia Seed Pudding")
They have a very mild taste, and tend to take on the flavor of whatever you put them with. When added to liquids, such as this pudding, they plump up to several times their size. In the case of this pudding they help to thicken it without having to use thickeners or cooking it.
These days they are very popular additions to smoothies, puddings, granola and protein bars, salad dressings, baked goods and drinks.
They are becoming more and more available in the shops and can also be readily purchased online, in both whole and ground versions.
.JPG "Almond Joy Chia Seed Pudding")
They work really well in this pudding which tastes very much like an Almond Joy chocolate bar. Rich and creamy, this delicious no cook pudding uses only a few basic ingredients and has a lovely coconut, almond and chocolate flavor!
You can use either unsweetened almond milk or unsweetened coconut milk to make it. My sister likes to use the coconut milk. I like it both ways.
.JPG "Almond Joy Chia Pudding")
WHAT YOU NEED TO MAKE ALMOND JOY CHIA PUDDING
As I said only a very few ingredients are needed to make this delicious, sugar free, diabetic and keto friendly low carb pudding!
- 1 1/2 cups (360ml) unsweetened coconut milk
- 1/2 cup (120ml) heavy whipping cream
- 1/4 cup (19g) unsweetened coconut flakes
- 1/4 cup (28g) cocoa powder
- 1/4 cup (50g) natural granulated sweetener
- 1 tsp coconut or almond extract
- 1/3 cup (57g) chia seeds
To garnish: (optional)
- unsweetened whipped cream
- sugar free chocolate chips
- toasted flaked almonds
.JPG "Almond Joy Chia Pudding")
Make sure you use unsweetened cocoa powder and not chocolate drink mix. I have seen other people use chocolate almond milk, thereby negating the need to use cocoa powder altogether. Just make sure you use the unsweetened almond milk.
Seriously be prepared to be impressed with just how rich, creamy and delicious this pudding is!!
.JPG "Almond Joy Chia Pudding")
.JPG "Almond Joy Chia Seed Pudding")
.JPG "Almond Joy Chia Seed Pudding")
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
.JPG "Almond Joy Chia Pudding")
HOW TO MAKE ALMOND JOY CHIA PUDDING
Nothing could be easier, but do be forewarned you will need a blender (or food processor) and you do need to chill it for at least six hours in order for it to set up.
Combine the almond milk(coconut milk), cream, the coconut, cocoa powder, sweetener and extract in a blender. Blitz until all of the ingredients are well combined. Pour the mixture into a large bowl.
Add the chia seeds and whisk for 1 to 2 minutes. Transfer the mixture to four serving cups, cover, and chill in the refrigerator for at least six hours or overnight.
When ready to serve, garnish with whipped cream, toasted flaked almonds and chocolate chips, if desired.
.JPG "Almond Joy Chia Seed Pudding")
As you can see it is lovely and thick and despite the way it looks, it has a very smooth and palatable consistency. It tastes gorgeous. I am in love with it.
I chose to top it with all three toppings and why not! Cream, toasted flaked almonds and sugar free chocolate chips. I toasted the almonds in my air fryer. About 4 minutes at 375*F/190*C was the charm.
.JPG "Almond Joy Chia Seed Pudding")
If you are not worried about your sugar or carb intake there is no end to the delicious desserts and puddings on offer here on the blog. Some which you might enjoy are:
CHOCOLATE PUDDING - A rich indulgent childhood favorite. This is delicious with a thin layer of cream poured over top.
OLD FASHIONED CUP CUSTARD - Another childhood favorite. Silky, rich and delicious.
CREAMY RICE PUDDING WITH CINNAMON SUGAR - This lush dessert cooks in the slow cooker. Its the most delicious rice pudding I have ever eaten. No word of a lie.
Have a great weekend!
Almond Joy Chia Seed Pudding
Yield: 4
Prep time: 10 MinInactive time: 6 HourTotal time: 6 H & 10 M
As a diabetic its nice to know that I can enjoy treats like this chocolate pudding every now and then. Its surprisingly delicious! I love it! You will need a blender for this. Also it does need to chill for six hours prior to serving, so plan ahead.
Ingredients
- 1 1/2 cups (360ml) unsweetened coconut milk
- 1/2 cup (120ml) heavy whipping cream
- 1/4 cup (19g) unsweetened coconut flakes
- 1/4 cup (28g) cocoa powder
- 1/4 cup (50g) natural granulated sweetener
- 1 tsp coconut or almond extract
- 1/3 cup (57g) chia seeds
To garnish: (optional)
- unsweetened whipped cream
- sugar free chocolate chips
- toasted flaked almonds
Instructions
- Combine the almond milk(coconut milk), cream, the coconut, cocoa powder, sweetener and extract in a blender. Blitz until all of the ingredients are well combined. Pour the mixture into a large bowl.
- Add the chia seeds and whisk for 1 to 2 minutes. Transfer the mixture to four serving cups, cover, and chill in the refrigerator for at least six hours or overnight.
- When ready to serve, garnish with whipped cream, toasted flaked almonds and chocolate chips, if desired.
Thanks so much for visiting! Do come again!
If you are watching your sugars, you might think that treats such as Carrot Cake are off the menu and a think such as a Glazed Carrot Cake are totally verboten! Think again!
I have been playing around with single serving mug cakes this week and experimenting with them trying to make them sugar free. Not all of my experiments have had great results, but this one did and I am really excited to share it with you today!
.JPG "Glazed Carrot Cake in a Mug")
My mother loved carrot cake. It was her favorite kind. Always on her birthday she wanted me to make her a carrot cake.
Oh how she would have loved to have been able to have an almost instantaneous carrot cake on tap such as this one.
And being sugar free, its not all that bad for you. At least I like to think it isn't at any rate!
.JPG "Glazed Carrot Cake in a Mug")
The cake itself is nicely flavored and moist, with cinnamon, Swerve brown sugar and plenty of carrots. I would so have loved to add chopped raisins and walnuts, or even some pineapple, and I may do at some time, but today I kept it simple.
The glaze is a nice touch. It is a cream cheese glazed, not too sweet, flavored with vanilla and just a hint of Swerve icing sugar.
You can of course make this with regular brown sugar and icing sugars, and it will be just as delicious, maybe even more so.
.JPG "Glazed Carrot Cake in a Mug")
WHAT YOU NEED TO MAKE GLAZED CARROT CAKE IN A MUG
These mug cakes really don't take a lot of any one thing, and they go together and cook super quickly. That is all a part of their appeal. Almost instant gratification!
.JPG "Glazed Carrot Cake in a Mug")
For the cake:
- 1 1/2 TBS butter, melted
- 2 TBS Swerve brown sugar (can use regular brown sugar)
- 3 TBS whole milk
- 1/4 cup (35g) plain all purpose flour
- 1/4 tsp baking powder
- 1/4 tsp ground cinnamon
- 1/4 tsp vanilla extract
- 2 TBS finely shredded raw peeled carrot
For the glaze:
- 1 1/2 TBS cream cheese
- 1 tsp Swerve icing sugar or to taste (can use regular icing sugar)
- few drops vanilla extract
- cinnamon to sprinkle
.JPG "Glazed Carrot Cake in a Mug")
Like I said, I used the Swerve sugar replacements in both the cake and the glaze itself. Swerve is a sugar free sugar replacement that measures like for like with sugar.
It is made of completely natural ingredients, nothing artificial. I like that.
I also only use real vanilla extract. I just think it has a much nicer flavor than artificial vanilla. Because it is real, you also don't need to use as much to get the same amount of flavor.
I use plain all purpose flour. I have not experimented with gluten free flours or almond meal so I cannot say as to how they would turn out.
.JPG "Glazed Carrot Cake in a Mug")
HOW TO MAKE GLAZED CARROT CAKE IN A MUG
One of the things I really like about these mug cakes is the ease of preparation and almost instant gratification.
They are perfect for the smaller family or the singleton or for when you are just wanting some cake but don't want to go to all the bother and hassle of making a full sized cake! Nothing could be simpler.
.JPG "Glazed Carrot Cake in a Mug")
And as you can see the texture is quite nice and cake-like. Just be careful not to over cook it. If you do, you risk ending up with a rubbery cake.
In a small bowl or inside a mug, combine the melted butter, brown sugar, vanilla, milk, baking powder and cinnamon.
Whisk with a small wire whisk until well combined and smooth. Fold in the shredded carrot.
Wipe the edges of the bowl or mug clean.
Cook on high in the microwave for 1 to 1 1/2 minutes. When done the top will look set and it will not jiggle. Mine takes only 1 minute in my microwave, so do check at the one minute mark.
Whisk together all of the glaze ingredients until smooth. Smooth over top of the mug cake once you have left it to cool for a few minutes. Sprinkle with some cinnamon if desired.
Serve and enjoy!
.JPG "Glazed Carrot Cake in a Mug")
It really does have a nice texture and that glazed sets it off perfectly!
Of course I am no stranger to carrot cakes on here. I have shared many a recipe for them throughout the years. Here are some of my favorite ones:
CARROT CAKE ROLL - Like a jelly roll, except it is a moist and delicious carrot cake. There is a cream cheese filling to roll it around as well.
CARROT CAKE WITH A GINGER BUTTERCREAM FROSTING - filled with little sweet nuggets of raisins and toasted walnuts, the frosting is this delicious cakes crowning glory!
.JPG "Glazed Carrot Cake in a Mug")
CARROT AND POPPYSEED CAKE - this delicious carrot cake bakes in a loaf tin, and boasts an orange sugar crunch drizzle glaze. Its fabulous!
A SIMPLE CARROT CAKE - One simple layer, all of your favorite flavors, and a vanilla drizzle icing flicked over top.
.JPG "Glazed Carrot Cake in a Mug")
I really hope you will want to make this Glazed Carrot Cake in a Mug, sugar free or not. I hope you enjoy it as much as I did!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Glazed Carrot Cake in a Mug (sugar free)
Yield: 1
Prep time: 1 MinCook time: 2 MinTotal time: 3 Min
This is a perfect sugar free dessert for one. With its spicy carrot cake flavor and rich cream cheese glaze, it always goes down a treat. If you are not bothered about sugar, simply replace the sweeteners with an equal amount of sugar. This is delicious!
Ingredients
For the cake:
- 1 1/2 TBS butter, melted
- 2 TBS Swerve brown sugar (can use regular brown sugar)
- 3 TBS whole milk
- 1/4 cup (35g) plain all purpose flour
- 1/4 tsp baking powder
- 1/4 tsp ground cinnamon
- 1/4 tsp vanilla extract
- 2 TBS finely shredded raw peeled carrot
For the glaze:
- 1 1/2 TBS cream cheese
- 1 tsp Swerve icing sugar or to taste (can use regular icing sugar)
- few drops vanilla extract
- cinnamon to sprinkle
Instructions
- In a small bowl or inside a mug, combine the melted butter, brown sugar, vanilla, milk, baking powder and cinnamon.
- Whisk with a small wire whisk until well combined and smooth. Fold in the shredded carrot.
- Wipe the edges of the bowl or mug clean.
- Cook on high in the microwave for 1 to 1 1/2 minutes. When done the top will look set and it will not jiggle. Mine takes only 1 minute in my microwave, so do check at the one minute mark.
- Whisk together all of the glaze ingredients until smooth. Smooth over top of the mug cake once you have left it to cool for a few minutes. Sprinkle with some cinnamon if desired.
- Serve and enjoy!
Thanks so much for visiting. Do come again
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.JPG "Lemon Cheesecake Fluff")
If you are like me, you are always on the lookout for a dessert that is quick and easy to make. If you can make that dessert sugar free so much the better!
This Lemon Cheesecake Fluff is not only sugar free, but it is low carb and keto/diabetic friendly! And not only that, It uses only five basic ingredients and takes only about five minutes to make!
I call that a win!
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I've been on a quest to cut back the carbs and sugar in my diet, but I don't want to rule out treats entirely. The thought of having to live my life without the occasional treat makes me feel sad.
Its nice to be able to enjoy the occasional treat and this light and fluffy cheesecake dessert is a real treat if ever there was one! Its like a lemon cheesecake mousse!
.JPG "Lemon Cheesecake Fluff")
Not too sweet and with only 2.1 carbs per serving it goes down a real treat. Its also very easy to dress up with fresh berries and a light dusting of some sugar free icing sugar.
I like the Swerve sugar free products. They work beautifully in something like this. If you are not following keto, low carb or sugar free, by all means use regular icing sugar!
.JPG "Lemon Cheesecake Fluff")
This is a simple sugar free dessert that you won't even have to put the oven on for. That makes it perfect for the hot summer months we have looming.
The fact that it goes together very quickly is another bonus. Quick, easy, delicious and sugar free. Count me in!
.JPG "Lemon Cheesecake Fluff")
WHAT YOU NEED TO MAKE LEMON CHEESECAKE FLUFF
Other than the powdered sweetener, there is really nothing too out of the ordinary here.
- 1/2 cup (125g) full fat cream cheese
- 1/2 cup (120ml) heavy cream (double cream)
- 2 TBS powdered sweetener (I use Swerve icing sugar)
- 1 tsp fresh lemon juice
- 1/2 tsp vanilla extract
- the finely grated zest of 1/2 lemon
- fresh berries to serve
.JPG "Lemon Cheesecake Fluff")
I use only full fat cream cheese. I have no idea if lower fat cream cheese works the same. I can only tell you that this works perfectly with the full fat.
I also used lactose free whipping cream, because that is what I have in my refrigerator.
Fresh lemons are a must for both the juice and the zest. You won't get the same fresh taste using lemon juice which has been reconstituted from concentrate and don't even think about using lemon flavoring. The finished result will taste like perfume.
.JPG "Lemon Cheesecake Fluff")
I also only use pure vanilla extract. I have always used the Costco vanilla extract, It is excellent vanilla and for me, lasts a very long time. I think it is worth every penny.
I know pure vanilla extract can be a bit on the expensive side, but there is really no comparison between artificial and real vanilla. You, quite simply, get what you pay for.
.JPG "Lemon Cheesecake Fluff")
I like to use a mix of fresh berries when I am serving a dessert like this. Usually raspberries and blueberries. I have always found that strawberries out of season are just not worth the money that you pay for them.
I think blackberries would also be nice. Or you could use a simple sugar free raspberry coulis to drizzle over top. Or even toasted coconut would be nice.
.JPG "Lemon Cheesecake Fluff")
HOW TO MAKE LEMON CHEESECAKE FLUFF
Nothing could be simpler or quicker. When I say this goes together and you can be eating it in just five minutes I mean just that! You will need an electric hand mixer.
Measure the cream into a bowl and whisk with an electric hand mixer until the mixture softly mounds.
Measure the cream cheese, sweetener, lemon juice, lemon zest and vanilla into a bowl. Whisk together with an electric hand mixer until smooth.
Fold the whipped cream and the cream cheese mixture together until well combined.
Spoon into three dessert bowls and top with some fresh berries and enjoy!
Boy I sure miss my dessert dishes and such that I had in the UK. I will need to go visit some charity shops and yard sales here where I live to see what I can find.
If you are fond of delicious cheesecake types of desserts here are a few others I have made in the past. I can't promise they are sugar free, but I can promise they are mighty tasty!
WHITE CHOCOLATE CHEESECAKE - rich creamy no bake deliciousness! Perfect for when the temperatures start to rise!
MAGIC CHEESECAKE - As simple to make as blitzing together a few ingredients and pouring them into a pie dish to bake. Scrumptious!
SMALL BATCH CHERRY CHEESECAKE - This delicious dessert bakes in a loaf tin and cuts into six gorgeous deliciously modest slices.
Lemon Cheesecake Fluff (sugar free)
Yield: 2 - 3
Prep time: 5 MinTotal time: 5 Min
Five minutes, five ingredients, one delicious dessert. Quantities can very easily be doubled to feed more.
Ingredients
- 1/2 cup (125g) full fat cream cheese
- 1/2 cup (120ml) heavy cream (double cream)
- 2 TBS powdered sweetener (I use Swerve icing sugar)
- 1 tsp fresh lemon juice
- 1/2 tsp vanilla extract
- the finely grated zest of 1/2 lemon
- fresh berries to serve
Instructions
- Measure the cream into a bowl and whisk with an electric hand mixer until the mixture softly mounds.
- Measure the cream cheese, sweetener, lemon juice, lemon zest and vanilla into a bowl. Whisk together with an electric hand mixer until smooth.
- Fold the whipped cream and the cream cheese mixture together until well combined.
- Spoon into three dessert bowls and top with berries.
- Enjoy!
Thanks so much for visiting. Do come again!
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