Sin-Free Desserts Recipes

Here are some recipes for Sin Free Desserts that you can make on your own. More recipes coming soon. But this should be able to get you started and hopefully hooked on the concept that you can enjoy desserts that also happen to be healthy and good for you!

I am also always happy to hear of improvements you make to these recipes or new ones you would like to share!

Note: Stevia as an ingredient can vary tremendously by brand. These recipes are based on using Sweetleaf brand stevia. For other brands you may need to adjust the amounts.

Carrot Cake or Carrot Cake Cupcakes

Ingredients:

• 2 cups of flour (combine 1 cup coconut and 1 cup almond flours.)
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 1 tablespoon Xanthan Gum
• 1 teaspoon ground cinnamon
• 1 tablespoon of SweetLeaf stevia or 1/2 teaspoon of Emperor’s Herbologist stevia
• 1 cup coconut oil
• 3 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1 cup chopped walnuts (or pecans)
• 2 cups carrots, grated
• 1 cup of chopped fresh pineapple (optional)
• 1 cup flaked coconut

For Frosting (optional):

• 1 package of cream cheese (can be 1/3 less fat or original)
• 1/4 cup of Coconut Palm Sugar
• Stevia to taste
• 1 tablespoons coconut flour
• 1 teaspoon each of vanilla and/or almond extracts

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour cake or cupcake pans.
2. Sift together the dry ingredients. Set aside.
3. In a large bowl, combine the stevia and oil until blended. Beat in the eggs one at a time, then stir in the vanilla. Stir in the flour mixture just until incorporated. Fold in the pineapple, carrots, coconut and walnuts.
4. Pour batter into greased/floured cake pan or cupcake pan with cupcake paper liners.
5. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
6. For the frosting: In a small mixing bowl, combine cream cheese, coconut palm sugar, stevia, coconut flour and extracts. Beat with a mixer until smooth.
7. Once cakes or cupcakes have cooled, frost and chill before serving.

 Pumpkin Pie

Ingredients:

Pie Crust:

• 1 cup finely chopped, soaked and roasted pecans
• ½ cup Coconut flour
• 1 teaspoon of SweetLeaf stevia or 1/4 teaspoon of Emperor’s Herbologist stevia
• 4 tablespoons butter (softened or melted)

Pie Filling:

• 1 (15 ounce) can organic pumpkin (not pie mix or any added sugar, just pumpkin)
• 3/4 cup whole whipping cream
• 1 cup water
• 2 large eggs
• 2 teaspoons of SweetLeaf stevia or 1/4 teaspoon of Emperor’s Herbologist stevia
• 1/4 teaspoon of liquid monk fruit
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt

Whipped cream:

• 1 cup whole whipping cream
• 1/2 teaspoon stevia

Directions

1. Preheat oven to 425 degrees F.
2. Mix pecans, coconut flour, stevia and butter in a bowl until well mixed. Put into non-stick pie pan and spread and press into pie crust formation.
3. Bake pie crust for 10 minutes or until slightly toasted. Pull out and let cool.
4. Whisk pumpkin, whipping cream, water, eggs, stevia, spices and salt in medium bowl until smooth. Mix with mixer until smooth. Pour into crust.
5. Bake 15 minutes at 425 F.
6. Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Let cool.
7. Using high speed mixer, whip the whipping cream and stevia until fluffy and it hold stiffened peaks.
8. Slice and serve topped with whipped cream.
9. Store leftovers covered in refrigerator.

 

Coconut cupcakes

Ingredients:

• 4 tablespoons of butter
• ½ cup coconut oil
• 5 eggs or 3 eggs and a 1/2 cup of egg whites
• 1 ½ teaspoons of pure vanilla extract
• 1/2 cup coconut flour
• 1/2 cup garbanzo bean flour
• ½ cup almond flour
• ½ cup of milled flaxseed
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 tablespoons of stevia (if you are using Sweetleaf brand)
• ½ teaspoon salt
• 1 cup coconut milk
• 1 bag, 7 ounces, unsweetened, shredded coconut

For the frosting:

• 2 packages of cream cheese at room temperature (you can use reduced fat)
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon pure almond extract or pure coconut extract
• 1 cup of coconut palm sugar (or 2 teaspoons stevia and 1/2 cup of coconut palm sugar)

Directions:

Preheat oven to 325 degrees F. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.

In a separate bowl, mix together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the coconut milk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of shredded coconut.

Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.

Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners’ sugar and mix until smooth.

Frost the cupcakes and sprinkle with the remaining coconut.

 

COCONUT, CHOCOLATE CHIP, ALMOND COOKIES

Coconut Chocolate Cookies

Ingredients:

• 3 large egg whites
• 1 teaspoon vanilla extract
• 3/4 teaspoon dried powdered stevia leaf
• 1½ cups dried, unsweetened, fine shredded coconut (the finer the better)
• ¼ teaspoon sea salt
• optional – ½ teaspoon cinnamon or unsweetened cocoaPreheat oven to 325F (180C)Whip egg whites and vanilla until peaks form.
  In a separate bowl stir together the coconut, stevia, cinnamon or cocoa and sea salt.
  Gently fold the dry ingredients into the wet, just until well combined.
  Let mixture sit about 5 minutes.Make drop cookies, placing them on a sheet of parchment paper over a cookie sheet, using about 2 teaspoons of the mixture per cookie. Bake for 10-15 minutes, or until outside of the cookies are lightly browned.Remove from oven and let cool to room temperature. Store in an airtight container if you actually have any remaining at the end of the day. Makes about 20 cookies.