Authors: Annie Forsyth,Holly Forsyth
The Everything Naturally Sugar-Free Cookbook: Includes Apple Cinnamon Waffles, Chicken Lettuce Wraps, Tomato and Goat Cheese Pastries, Peanut Butter Truffles, ... Eclairs...and Hundreds More! (Everything®) (33 page)
PER SERVING
(
1
⁄
8
cup) Calories: 170
|
Fat: 10g
|
Protein: 1g
|
Sodium: 135mg
|
Fiber: 1g
|
Carbohydrates: 21g
|
Sugar: 19g
To create a very thick frosting, add an extra 1–2 teaspoons of flour to the frosting and place in the refrigerator for 30 minutes before using.
This thick frosting is not for the peanut butter faint of heart! Thick like fudge, yet creamy like frosting, this recipe is packed with amazing peanut butter flavor.
|
YIELDS 3 CUPS
2
⁄
3
cup natural salted peanut butter
3 tablespoons Earth Balance Shortening Sticks
2 teaspoons vanilla extract
3 cups coconut sugar
1
⁄
4
cup white spelt flour
4 tablespoons full-fat coconut cream
- In a small bowl, combine the peanut butter, shortening, and vanilla. Using a hand-held mixer, mix to combine.
- Add the powdered coconut sugar and flour and beat until smooth.
- Add the coconut cream, 1 tablespoon at a time, until the frosting is smooth and pliable. It will be thick and fudge-like; add as much or as little cream as needed to reach desired consistency. Store covered in the refrigerator.
PER SERVING
(2 tablespoons) Calories: 170
|
Fat: 5.5g
|
Protein: 2g
|
Sodium: 50mg
|
Fiber: 0.5g
|
Carbohydrates: 29g
|
Sugar: 27g
For lactose-intolerant guests or for anyone who prefers to omit dairy, this recipe creates a delicious sweet frosting with a touch of tang.
|
MAKES 1
1
⁄
2
CUPS
1
⁄
4
cup Earth Balance Buttery Baking Sticks
1
⁄
3
cup coconut butter
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1
3
⁄
4
cups powdered xylitol
1 tablespoon spelt flour
1 tablespoon unsweetened almond milk
- In a mixing bowl, mix together Earth Balance Buttery Baking Sticks and coconut butter using a hand-held mixer.
- Add lemon juice, vanilla extract, xylitol, and flour and mix. The batter may be a little crumbly.
- Add almond milk slowly and beat until smooth and silky or to desired consistency. Store in an airtight container in a cool place.
PER SERVING
(
1
⁄
8
cup) Calories: 213
|
Fat: 9g
|
Protein: 0g
|
Sodium: 46mg
|
Fiber: 0g
|
Carbohydrates: 53g
|
Sugar: 0g
It is important to use pure coconut butter in this recipe. Coconut oil can not be substituted and will not yield the same results. If coconut butter is unavailable, any vegan cream cheese product will do the trick.
Divinely chocolaty, this frosting pairs well with any cake or cupcake or could even be used as a delectable appetizer dip.
|
MAKES
3
⁄
4
CUP
2
⁄
3
cup cocoa powder
1
⁄
3
cup coconut oil, melted
1
⁄
2
cup maple syrup
1 teaspoon vanilla extract
2 tablespoons unsweetened chocolate almond milk
1
⁄
4
teaspoon liquid stevia
- In a small bowl, combine the cocoa powder and coconut oil. Add maple syrup and vanilla. Slowly add almond milk to desired consistency. Add stevia to taste.
- Whisk the ingredients together until the consistency of smooth frosting. Store leftovers in an airtight container in the refrigerator.
PER SERVING
(
1
⁄
8
cup) Calories: 203
|
Fat: 13g
|
Protein: 2g
|
Sodium: 7mg
|
Fiber: 3g
|
Carbohydrates: 24g
|
Sugar: 16g
Allow this frosting to come to room temperature if it’s been stored in the refrigerator. Coconut oil is solid when cold, so to make it a spreadable frosting, make sure it’s been out of the refrigerator for 30 minutes.
Dip, drizzle, or spread this rich sauce on anything imaginable! This chocolate sauce is rich and creamy and is perfect on an ice cream sundae.
|
MAKES 1 CUP
3
⁄
4
cup cocoa powder
1
⁄
3
cup grapeseed oil
1 teaspoon vanilla extract
1
⁄
8
teaspoon sea salt
1 cup maple syrup
- In a small mixing bowl, combine the cocoa, grapeseed oil, vanilla, sea salt, and maple syrup. Blend until completely smooth.
- Serve immediately or refrigerate for 1 hour for fudge sauce to thicken.
PER SERVING
(2 tablespoons) Calories: 205
|
Fat: 10g
|
Protein: 1.5g
|
Sodium: 42mg
|
Fiber: 3g
|
Carbohydrates: 31g
|
Sugar: 24g
Once chilled in the refrigerator, this sauce becomes rich and very fudgy. For a sauce that can be drizzled or poured, reheat in the microwave for 10–15 seconds.
Consider trying this recipe in place of chocolate syrup on ice cream or to write a beautiful message on a birthday cake. Guests will assume it’s a butterscotch syrup and will be pleasantly surprised by the rich peanut flavor. It’s also great over brownies, pancakes, waffles, or fruit.
|
MAKES
2
⁄
3
CUP
1
⁄
3
cup unsalted butter
1
⁄
4
cup coconut sugar
1
⁄
3
cup natural peanut butter
1
⁄
3
cup unsweetened almond milk
- In a saucepan over medium heat, melt butter and coconut sugar together. Add the peanut butter and stir until melted. While stirring, add almond milk and stir until smooth and completely incorporated.
- Store leftovers in an airtight container in the refrigerator.
PER SERVING
(2 tablespoons) Calories: 257
|
Fat: 21g
|
Protein: 5g
|
Sodium: 89mg
|
Fiber: 1g
|
Carbohydrates: 14g
|
Sugar: 12g
When the need for a thick cream filling arises, this is the perfect recipe. For cookie sandwiches, brownie layers, or a simple graham cracker sandwich, this filling does the job!
|
MAKES 1
1
⁄
3
CUPS
1
⁄
3
cup coconut butter
3
⁄
4
cup butter, softened
2 teaspoons vanilla extract
1 cup powdered xylitol
1
⁄
3
cup spelt flour
3 tablespoons unsweetened almond milk
- In a small bowl, mix coconut butter, butter, vanilla, xylitol, and flour with a hand-held mixer until smooth.
- Slowly add the almond milk until desired consistency is reached.
- Use immediately or refrigerate in an airtight container.
PER SERVING
(2 tablespoons) Calories: 117
|
Fat: 9g
|
Protein: 0g
|
Sodium: 35mg
|
Fiber: 0g
|
Carbohydrates: 11g
|
Sugar: 0g
Homemade whipped cream is so much more delicious than store-bought and so simple to make! Four ingredients is all it takes to make this versatile cream topping at home.
|
MAKES 3 CUPS
1
1
⁄
2
cups heavy whipping cream
2 teaspoons vanilla extract
1
⁄
8
teaspoon sea salt
1
⁄
2
teaspoon liquid stevia
- In the bowl of an electric mixer fitted with the whisk attachment, pour in the heavy cream. Begin whipping on medium-low speed until the cream’s volume rises.
- Add the vanilla, salt, and stevia and increase speed to high until the cream is thick and soft peaks begin to form. Store leftovers in an airtight container in the refrigerator.
PER SERVING
(
1
⁄
4
cup) Calories: 105
|
Fat: 11g
|
Protein: 0g
|
Sodium: 35mg
|
Fiber: 0g
|
Carbohydrates: 1g
|
Sugar: 0g
Whipped cream can be prepared as a soft cream or as a firm cream that holds its shape. Beat until soft peaks form for a softer, light cream or beat until firm peaks form and cream begins to stiffen for piping.
This sweet, faintly spiced cream is perfect for fall goodies. Pumpkin pie, granola, and apple cider are well complemented with clouds of this stevia-sweetened cream.
|
MAKES 1
1
⁄
2
CUPS
8 ounces heavy whipping cream, chilled
1
1
⁄
2
teaspoons vanilla extract
3 drops liquid stevia
1
⁄
8
teaspoon pumpkin pie spice
1
⁄
8
teaspoon cinnamon
- Pour whipped cream in a large mixing bowl and beat until soft peaks appear. Add the vanilla, stevia, pumpkin pie spice, and cinnamon and mix on high speed to fully incorporate all the ingredients.
- Continue beating until whipped cream is whipped to desired stiffness. Refrigerate for 30 minutes before serving.
PER SERVING
(
1
⁄
4
cup) Calories: 140
|
Fat: 14g
|
Protein: 1g
|
Sodium: 15mg
|
Fiber: 0g
|
Carbohydrates: 1.5g
|
Sugar: 0.5g
Using some creativity with full-fat coconut milk can yield similar results to regular whipped cream. A big bonus is that coconut milk is naturally sweeter and full of healthier fats.
|
MAKES 1 CUP
1 (14-ounce) can full-fat coconut milk
3 tablespoons white spelt flour
1 teaspoon vanilla extract
1
⁄
2
teaspoon liquid stevia
- Pour coconut milk in container without a lid and place in the refrigerator for at least 3 hours to chill and harden.
- In an electric stand mixer, pour in the thickest, whitest part of the milk (the cream, yielding about
3
⁄
4
cups). Add the flour, vanilla extract, and stevia and mix on high speed to fully incorporate all the ingredients. - Continue beating for a couple of minutes, until light and creamy. Serve immediately or refrigerate until ready to serve.
PER SERVING
(
1
⁄
4
cup) Calories: 220
|
Fat: 21g
|
Protein: 3g
|
Sodium: 13mg
|
Fiber: 1g
|
Carbohydrates: 8g
|
Sugar: 0g
Only the white firm portion of the coconut milk will whip up similar to heavy cream. If the can does not yield this white portion after chilling, it is a bad can or is not full-fat. The result will still be delicious, but it won’t be as thick, and won’t whip up like whipped cream.
Creamy, crunchy, sweet! This frosting is a unique blend of delicious ingredients that yields a tasty frosting perfect for oatmeal cake, vanilla cake, or even muffins.
|
MAKES 2
1
⁄
2
CUPS
1
⁄
2
cup dates
3 large egg yolks
1 cup coconut milk
1
⁄
2
cup maple syrup
1 teaspoon vanilla extract
1
⁄
2
cup salted butter
1
1
⁄
2
cups shredded unsweetened coconut
1 cup pecans, chopped
- In a food processor, process dates until a date paste forms. Set aside.
- In a medium bowl, whip egg yolks and stir in coconut milk, maple syrup, and vanilla extract.
- Melt the butter in a medium saucepan over medium heat. Stir in egg and milk mixture and date paste.
- Cook over medium heat, stirring occasionally, until mixture thickens. Remove from heat and stir in coconut and pecans. Spread on baked goods while warm.
PER SERVING
(
1
⁄
8
cup) Calories: 220
|
Fat: 19g
|
Protein: 2g
|
Sodium: 40mg
|
Fiber: 3g
|
Carbohydrates: 13g
|
Sugar: 9g
Coconut milk creates a super rich frosting that is full of flavor. Whole milk can also be used to create a rich flavor and consistency.