Sugar Free Desserts

Sugar free desserts can be a real treat once you've completed Phase I.

Do be careful though. We can become quite comfortable and treat ourselves daily to desserts. This is a mistake. These recipes are generally quite nutrient dense and pack a lot of calories which may not make you gain but it can certainly bring your losses to a screeching halt.

Most desserts are considered Phase II recipes.

Toasted Coconut Flakes

  • 1 Cup Large Coconut Flakes
  • 1 Tbs. Coconut Oil
  • 1 Tsp. Sea Salt


Melt coconut oil in stainless frying pan on medium heat. Add coconut flakes constantly stirring to slowly toast coconut.

When finished, transfer to paper towel lined plate and sprinkle with sea salt.

Optional seasoning is within your imagination and turns sugar free desserts into a snack instead!

  • Cinnamon
  • Cayenne Pepper
  • This recipe is acceptable for all stages


    Strawberry Ice Cream Treat

    • 1 Cup Heavy Whipping Cream
    • 3 TBS. Xylitol, Erythritol or 3 Packets Truvia
    • 4 Frozen Strawberries

    Add all ingredients to a Magic Bullet or blender and mix, serve topped with dollop of heavy whipping cream and strawberry slice, serve immediately.

    You can also make this recipe in an ice cream maker per the instructions.

    This is one of my favorites because it is so simple.

    This is a Phase II recipe


    Sugar Free Lemon Cheesecake


    • 3 8oz. Packages Cream Cheese
    • (room temperature)
    • 4 eggs
    • 1/2 Tbs. Vanilla
    • 2 Tbs. Lemon Juice
    • 2 Tbs. Fresh Lemon Zest
    • 1 and 1/3 Cup Xylitol
    • 1/2 Cup Sour Cream


    • 1/2 Cup Almond Meal
    • 1/2 Cup Ground Macadamia Nuts
    • 3 Tbs. Melted Butter
    • 2 Tbs. Xylitol

    Combine ingredients for crust, and press into the bottom of a spring form pan. Bake for 8 to 10 minutes at 375 until slightly browned.

    Reduce oven temperature to 350 and mix cheesecake ingredients. Pour onto nut crust and bake for 60-90 minutes. Every oven is different so watch your cake closely. The internal temperature of a completely baked cheesecake is generally 155 degrees F.

    This is best refrigerated for 24 hours before serving.

    Substitutions include, Strawberry, Blueberry, Orange and Pumpkin. 1/2 Cup fruit/pumpkin will suffice. Save additional fruits for garnish. If you eliminate the crust, you will save carbohydrate value. I generally do not use a crust on my cheesecakes. One of my favorite sugar free desserts!

    This is a Phase II recipe

    Mixed Nut Brittle


    • 2 Large Egg Whites
    • 1 Cup Xylitol or Erythritol-powdered
    • 1 Tsp. Pumpkin Pie Spice Mix or Cinnamon
    • 1 Tsp. Sea Salt
    • 5 Cups of Walnuts, Almonds, Pecans, Cashews and Macadamia Nuts-Raw
    (Roasted/Salted can be used too but omit salt)


    In a bowl, add 2 egg whites and beat until fluffy, add 1 cup powdered (I use a Magic Bullet ) xylitol/erythritol and 1 tsp. pumpkin pie spice mix. Blend together in bowl and add nuts. Mix together thoroughly and spread out on greased cookie sheet or baking paper approx. 3/4 inch thick.

    Bake in oven at 300 for approx. 20 min. This mixture can burn easily so watch closely!

    Allow to cool for more than an hour.


    Peanut Butter Cookies


    • 1 Cup Natural Crunchy Peanut Butter
    • 1 Cup Xylitol or Erythritol-powdered
    • 1 Egg Beaten


    Preheat oven to 350. Begin by powdering your sugar substitute. As above, I use a Magic Bullet but a food processor will do. Mix all ingredients together, roll into balls and with a fork, smash in a criss cross pattern. Bake for 7-9 minutes.

    This is an old simple recipe that we used to make in our high sugar days. I'm glad I remembered this for sugar free desserts!


    Pumpkin Custard


    • 10 Egg Yolks, beaten
    • 2 Cups Heavy Whipping Cream
    • 1/2 Cup Powdered Xylitol or Erythritol
    • 1/2 Tsp. Ground Cinnamon
    • 1/4 Tsp. Ground Nutmeg
    • 1 Tsp. Vanilla Extract
    • Dash sea salt
    • Cinnamon Stick cut in half for decorative top
    • Heavy Whipped Cream dollop on top


    • Preheat oven to 350F
    • Whisk all ingredients together
    • Bring about two inches of water to boil in a double boiler or saucepan fitted with a bowl, and stir the custard continuously until thick enough to coat a spoon
    • Pour the thickened custard into a baking our souffle dish and bake about thirty to forty minutes or until a toothpick inserted into the custard’s center comes out clean.
    • Serve warm with a dollop of heavy whipping cream.

    This is one of the most warming sugar free desserts.

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