As a life long sugar addict, the thought of cutting cutting sugar completely out of my life always seemed like an impossible feat. But apparently I only needed the right incentive. For the last couple of months, I have been sampling various sweeteners that have no impact on my glucose level. Non-sugar sweeteners is a whole new world.
I enjoy baking a great deal. After buying multiple sugar-free sweeteners, I decided to try baking some of my favs with low-to-no-carbs/no sugar recipes. So far, I’ve tried banana bread, banana bread bread pudding. The banana bread was made with a blend of all-purpose flour, coconut flour and almond flour. I didn’t get the blend right. It was super grainy and dry so I tried to save it by turning it into a bread pudding. Somehow, even with soaking it in milk before baking, it was still dry and grainy. I’m gonna have to keep working on that one.
Last week, I attempted a banana pudding. It was a pleasant surprise and has its own post. Next up are sugar-free sweet potato pie and caramel cake. #Crossingmyfingers but I want to be ready for the holidays 😊
I came across this Peanut Butter Cookie recipe on the Sugar Free Diva blog. It’s extremely simple with only three ingredients: 1 cup peanut butter, 1 cup sweetener and an egg. So far, I’ve made it about five different ways. I’ve cut the sweetener to a 1/3 or 1/4 after the first time. These trials will have their own post as well. For now, if you’re looking for some good recipes for sugar-free and low carb baking, check out The Sugar Free Diva.
Bon appétit!
