Tag Archives: steviva blend

Tangy Sugar Free Barbecue Sauce

21 Jun


4 carbs per 2 tbsp serving. Perfect for chicken or pork ribs!

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Caramel Apple Muffins

10 Feb

Low Carb Caramel Apple Muffins

Only 5 grams net carbs per muffin



2 eggs
1/2 cup unsweetened applesauce
1/4 cup heavy cream
1/4 cup water
1/3 cup vanilla whey protein powder
2 cups finely ground cashews (or use almond flour)
1 tsp cinnamon
1 tsp baking powder
1/4 tsp salt
1/3 cup – 1/2 cup steviva blend(or sweetener that equals 2/3 – 1 cup sugar)
1 cup finely diced apple

Caramel Topping
1/2 tsp molasses
2 tbsp  steviva blend or enough sweetener to equal 1/4 cup sugar
2 tbsp  butter,
1/4 cup heavy cream
1/8 tsp xanthan gum


Preheat oven to 350 degrees. Line 12 muffin tins with paper or foil liners.
Make caramel topping.
In a small saucepan, over medium heat add molasses, steviva and butter. Allow butter to melt and steviva to dissolve completely stirring occasionally (about 5 minutes).
Whisk in heavy cream and xanthan gum. Cook until thickened. Chill. (will thicken more as it chills)

Make muffins.

Combine all muffin ingredients in a medium sized bowl. Mix well. Don’t worry about over mixing. Can even use a blender to mix ingredients, but add diced apple after using the blender.
Spoon into prepared muffin cups.
Bake for 20 minutes. Drizzle caramel topping over top.
Allow to cool or enjoy warm.

Makes 12 muffins

Serving Size: 12 muffins

Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 188.3
  • Total Fat: 14.9 g
  • Cholesterol: 47.2 mg
  • Sodium: 105.3 mg
  • Total Carbs: 7.4 g
  • Dietary Fiber: 2.4 g
  • Protein: 7.3 g

Peanut Butter Brownies, Grain Free

26 Jan
Low Carb Peanut Butter Brownies

Low Carb Peanut Butter Brownies

Only 2.8 grams net carb per square



1/2 cup butter, melted
3/4 cup peanut butter
1/4 cup dark cocoa
1 tbsp molasses*
1/3 cup steviva blend*
2 tsp vanilla extract
2 eggs
3/4 cup almond flour
2/3 cup NSA chocolate chips**

Ganache Topping

1/2 cup NSA chocolate chips**
1/4 cup heavy cream
* molasses and steviva blend is used in place of brown sugar sweetener equal to about 2/3 of a cup.

**there is a stevia sweetened dark chocolate available at the Bulk Barn. Coarsely chop it up for NSA chips without using artificial sweeteners.


Preheat oven to 350 degrees. Lightly grease a 9×13″ pan.

In a medium bowl, combine all Brownie ingredients and mix well. Spread into pan. bake for 20-25 minutes.
Brownies may seem jiggly but will set upon cooling.

For topping, melt chocolate in a microwave safe dish. Try 20 – 30 seconds at first. When melted, stir in cream and smooth over cooled brownies.

Makes 24 squares.

Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 161.1
  • Total Fat: 14.1 g
  • Cholesterol: 29.7 mg
  • Sodium: 60.4 mg
  • Total Carbs: 6.2 g
  • Dietary Fiber: 3.4 g
  • Protein: 6.0 g

Low Carb Pumpkin Chip Bars

10 Oct

Low Ca


1/3 cup coconut flour
1/3 cup almond flour
1/4 tsp sea salt
1/2 tsp baking soda
1 tbsp cinnamon
4 eggs
1 cup cooked or canned pumpkin
1/2 cup steviva blend
1/3 cup butter
3/4 cup dark chocolate chips


Preheat oven to 375 degrees.
In a large bowl combine all ingredients and mix until all lumps are gone.
Spread batter into a greased 8×8″ baking dish
Bake at 375° for 30-40 minutes
Cool and serve
Makes 16 Squares

Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 105.4
  • Total Fat: 8.7 g
  • Cholesterol: 57.0 mg
  • Sodium: 150.0 mg
  • Total Carbs: 5.9 g
  • Dietary Fiber: 3.6 g
  • Protein: 3.5 g

Low Carb, Grain Free Carrot Cake

5 Oct

Low Carb, Grain Free Carrot Cake


Carrot Cake

2 cups almond flour
1/4 cup coconut flour
1/4 cup ground golden flax
1/2 cup steviva blend (or sweetener equal to 1 cup sugar)
2 tsp baking powder
1 tbsp vanilla extract
5 eggs, separated
1/4 cup grapeseed oil
3 cups grated carrot
1/2 cup almond milk (or milk of choice)
1/2 cup shredded, unsweetened coconut
1 cup chopped walnuts
pinch of sea salt

Cream Cheese filling

8 oz package of cream cheese. softened
1/4 cup steviva (powdered)* (1/2 cup icing sugar)
1 egg

*measure the steviva before powdering in a nut or coffee grinder


Preheat oven to 350 degrees.
Grease a 10″ springform pan.
Combine all cake ingredients in a large bowl, except for the egg whites. Mix well.
Beat egg whites in a separate bowl until stiff peaks form using hand mixer. Fold into cake mixture.
Set aside.
Using hand mixer, combine cream cheese filling ingredients.
Take 1/2 of cake batter and spread into bottom of cake pan. Spread cream cheese filling over top, then top with remaining cake batter.
Bake for 1 hour. Cake will be moist.
Allow to cool, then refrigerate overnight.

Serves 12

Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 384.1
  • Total Fat: 32.8 g
  • Cholesterol: 116.4 mg
  • Sodium: 217.2 mg
  • Total Carbs: 12.5 g
  • Dietary Fiber: 5.7 g
  • Protein: 11.2 g

Low Carb Buckeyes

24 Sep

Low Carb Buckeyes



1 cup almond butter
1/2 cup butter, softened
1/2 tsp vanilla extract
*2/3 cup Steviva blend (powdered in a nut or coffee grinder)
2 cups whey protein (I used Kaizen unflavored)
1 cup dark chocolate chips (for dipping)

*measure the Steviva Blend before powdering it



In a large bowl, mix together the almond butter, butter, vanilla, protein powder powdered Steviva Blend. The dough will look dry. Roll into 1 inch balls and place on a waxed paper-lined cookie sheet.
Press a toothpick into the top of each ball (to be used later as the handle for dipping) and chill in freezer until firm, about 30 minutes.
Melt chocolate chips in a small glass bowl or measuring cup. Stir frequently until smooth.
Dip frozen peanut butter balls in chocolate holding onto the toothpick. Leave a small portion of peanut butter showing at the top to make them look like Buckeyes. Put back on the cookie sheet and refrigerate until serving.

Makes 48


Nutritional Info
  • Servings Per Recipe: 48
  • Amount Per Serving
  • Calories: 96.2
  • Total Fat: 6.7 g
  • Cholesterol: 6.8 mg
  • Sodium: 21.0 mg
  • Total Carbs: 3.7 g
  • Dietary Fiber: 1.0 g
  • Protein: 5.4 g

Low Carb, No Grain, Glazed Raspberry Coffee Cake

2 Sep

Low Carb, Grain Free, Raspberry Coffee Cake


1/4 cup Coconut Oil, (or butter) melted
1/4 cup Greek yogurt
6 eggs
6 tbsp coconut flour
1/4 cup almond flour
1 cup raspberries (fresh or frozen)
1/3 cup steviva blend (or 2/3 cup sugar, xylitol, etc)
1 tsp baking powder
1 tsp vanilla extract
1 tsp cinnamon

Crumb Topping
1/4 cup cold butter
3/4 cup almond flour
2/3 cup chopped walnuts
1 tsp cinnamon
1/4 cup steviva blend (or 1/2 cup sugar, xylitol, etc)

*2 tbsp steviva blend (powdered) (or 1/4 cup confectioner’s sugar)
1/4 cup cream cheese
2 tbsp milk

*measure the steviva BEFORE powdering it.



Preheat oven to 350 degrees. Grease a square baking dish.
Combine all cake ingredients into one bowl. Use a hand mixer to make sure all lumps are gone. Pour into cake pan.
For the crumb topping. Put almond flour, cinnamon and steviva into a bowl. Cut in the cold butter. Mix in the chopped nuts. Sprinkle evenly over the cake batter.
Bake for 45 minutes. Remove from oven and make the glaze.
In a small bowl add cream cheese and the powdered steviva blend (use a nut or spice grinder to make it powdery). Use a hand mixer to blend. Add milk and combine. Drizzle over the warm cake and serve.

Serves 16

Low Carb,  Grain Free Glazed Raspberry Coffee Cake



Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 155.7
  • Total Fat: 13.4 g
  • Cholesterol: 74.3 mg
  • Sodium: 45.3 mg
  • Total Carbs: 5.6 g
  • Dietary Fiber: 2.4 g
  • Protein: 5.0 g

Strawberry Rhubarb Crisp, Low Carb, Gluten & Sugar Free

2 Aug
Low Carb, Grain & Sugar Free Strawberry Rhubarb Crisp

Low Carb, Gluten & Sugar Free Strawberry Rhubarb Crisp


6 cups strawberries, sliced
4 cups rhubarb, diced
1/3  cup steviva blend
1 tsp Thick It Up (or 2 tbsp cornstarch)
1 tbsp lemon juice


8 oz cream cheese, softened
1/4 cup powdered steviva (run through a nut/seed grinder)


1/4 cup steviva blend
1 1/2 cups almond meal
1 tsp cinnamon
1/2 cup cold butter
1 cup pecans, chopped


Preheat oven to 375 degrees.
Slice berries and dice rhubarb. Toss with rhubarb, 1/4 cup steviva blend and thickener of choice. Place in greased 9×13″ baking dish.

Cream together the cream cheese and steviva blend. Dollup over the filling.

In a medium size bowl mix steviva, cinnamon and almond meal mix and combine. Cut in cold butter until mixture is crumbly. Sprinkle evenly over fruit. Top with chopped pecans

Bake for approx 40 minutes until bubbly and topping is golden brown.
Serve with greek yogurt on top for a special breakfast or homemade ice-cream for a nice dessert,

Serving Size: makes 18 servings

Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 212.0
  • Total Fat: 18.2 g
  • Cholesterol: 29.3 mg
  • Sodium: 85.1 mg
  • Total Carbs: 13.1 g
  • Dietary Fiber: 3.2 g
  • Protein: 4.0 g

Coconut Choco-Chip Cookies

22 Jul

Coconut Choco-Chip Cookies



1/3 cup coconut oil, melted
1/3 cup Greek yogurt
4 eggs
4 cups almond flour
1 tsp baking soda
1 tbsp vanilla extract
1/4 cup steviva blend (or 1/2 tsp stevia powdered extract)
1/2 cup mini chocolate chips
1/2 up unsweetened, shredded coconut



Preheat oven to 350 degrees. Combine all ingredients in one large bowl. Mix well. Drop large spoonfuls onto a parchment lined pan and bake for approximately 25 minutes until edges turn golden brown.

Serving Size: Makes 30 cookies



  • Servings Per Recipe: 30
  • Amount Per Serving
  • Calories: 154.3
  • Total Fat: 12.7 g
  • Cholesterol: 24.8 mg
  • Sodium: 53.6 mg
  • Total Carbs: 11.0 g
  • Dietary Fiber: 1.9 g
  • Protein: 4.4 g



Iced Mocha

15 Jul

Iced Mocha




8 ice cubes made from strong brewed coffee (I used French Vanilla)

1 cup chocolate almond milk, unsweetened

2 tsp steviva blend or sweetener of choice (1 tsp sugar or a pinch of stevia)




Simply put into a good blend and blend it up.




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