Tag Archives: steviva

Tangy Sugar Free Barbecue Sauce

21 Jun

IMG_4936

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

Continue reading

Advertisements

20% off is now 25% off Steviva Coupon

5 Jun

The 20% off Coupon is now 25% off! Just use WARONWEIGHT coupon code at checkout.

waronweight_coupon-1

Caramel Apple Muffins

10 Feb

Low Carb Caramel Apple Muffins

Only 5 grams net carbs per muffin

INGREDIENTS

MUFFINS

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

DIRECTIONS

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

Low Carb Jam Muffins

3 Feb

Low Carb Jam Muffins

 

 

Only 4.6 grams net carb per muffin

INGREDIENTS

MUFFINS
1/2 cup canned pumpkin
2 eggs
1/4 cup heavy cream
1/4 cup water
1/3 cup vanilla whey protein powder
2 cups 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)

JAM
1 1/2 cup blueberries
2 tbsp steviva blend (or sweetener that equals 1/4 cup sugar)
1 tsp Thick It Up thickener

DIRECTIONS

Preheat oven to 350 degrees. Line 12 muffin tins with paper or foil liners.
Combine blueberries and 2 tbsp steviva blend in a small saucepan and cook on medium-high heat. You may want to slightly mash the blueberries a bit with a potato masher. Add Thick-It-Up. Turn heat down to a simmer.
Meanwhile prepare the muffins.
Combine all muffin ingredients in a medium sized bowl. Mix well. Don’t worry about over mixing.
Place a small spoonful of batter in each muffin cup. Just enough to cover the bottom.
Divide jam over the 12 muffin cups. Dollop the remaining batter over the muffins.
Bake for 20 minutes.
Allow to cool.

Makes 12 muffins

Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 169.1
  • Total Fat: 12.1 g
  • Cholesterol: 38.6 mg
  • Sodium: 91.3 mg
  • Total Carbs: 7.9 g
  • Dietary Fiber: 2.8 g
  • Protein: 7.4 g

Double Chocolate Chunk Protein Bar

13 Jan

Low Carb Double Chocolate Chunk Bar

Mmmm! Delicious! Only 5.5 net carbs per bar!

Bar Ingredients

Chocolate protein powder, 4 scoops (1 1/4 cups)
2 tbsp Flax Seed Meal (ground flax)
1/2 cup cconut milk powder (or low carb milk powder)
1/4 nut butter
Vanilla extract 1 tsp
1 tbsp dark cacao
4 packets stevia (or sweetener of choice)
1/4 + 2 tbsps water

Chocolate Chunks Ingredients

150 grams stevia sweetened chocolate or 2/3 cup  NSA chocolate chips
2 tbsp coconut butter
1 tbsp heavy cream.

 Directions

Make chocolate chunks:
Melt chocolate and coconut butter in a small glass dish. Stir in heavy cream. Chill until hardened. About 1 hour.
Remove from dish and coarsely chop. Set aside.

Spray an 8 inch square pan with non-stick spray. In bowl, whisk together nut butter, water and vanilla. Add remaining ingredients. Add chocolate chunks. Spread into pan and freeze for an hour or refridgerate overnight, until squares can be cut. Keep in airtight container in fridge or wrap individually.

Makes 8

Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 274.6
  • Total Fat: 20.2 g
  • Cholesterol: 8.5 mg
  • Sodium: 42.9 mg
  • Total Carbs: 12.6 g
  • Dietary Fiber: 7.2 g
  • Protein: 18.7 g

Low Carb Pumpkin Cheesecake with Pecans and Caramel Sauce

18 Nov

Low Carb Pumpkin Cheesecake

INGREDIENTS

CRUST

  • 1 3/4 cup almond flour
  • 2 tbsp steviva blend (or sweetener to equal 1/4 cup sugar)
  • 1/2 cup butter, melted

FILLING

  • 2 8 oz packages of cream cheese
  • 1/2 lb ricotta cheese
  • 1/4 cup sour cream
  • 1 1/2 cups pureed pumpkin
  • 3 large eggs plus 1 egg yolk
  • 3/4 cup steviva blend (or sweetener to equal 1 1/2 cup sugar)
  • 2 tbsp white flour
  • 1/2 tsp ground cinnamon
  • pinch nutmeg
  • pinch of cloves
  • 1 tsp vanilla extract

TO SERVE

DIRECTIONS
Preheat oven to 350 degrees.

CRUST

Combine crust ingredients and pat out into the bottom of a 9″ springform pan. Set aside

FILLING

Beat cream cheese with hand mixer until smooth. Add remaining ingredients. Beat until well combined. Pour into pan. Bake for 1 hour.
Allow to cool slightly before chilling in the refrigerator for at least 4 hours.

Serve with pecans and Sugar Free Caramel sauce.

Serves 12

Nutritional Info *(Caramel Sauce and pecans not included in nutritional info.)
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 375.5
  • Total Fat: 30.9 g
  • Cholesterol: 134.1 mg
  • Sodium: 237.5 mg
  • Total Carbs: 9.6 g
  • Dietary Fiber: 2.8 g
  • Protein: 10.8 g

Low Carb Peanut Butter Cookies

3 Nov

Low Carb Peanut Butter Cookies

INGREDIENTS

1 cup peanut butter
1 egg
1/2 cup steviva blend
1 tsp vanilla
pinch sea salt

DIRECTIONS

Combine all ingredients. Place mounds on parchment lined cookie sheet. Flatten slightly with the back of a fork.

Optional: add a couple of chocolate chips to the top of each cookie.

Bake at 350 for 12 minutes. They will be VERY soft until they are cooled. Allow to cool completely before removing from pan.

Serving Size: makes 16 cookies

Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 104.7
  • Total Fat: 8.3 g
  • Cholesterol: 11.6 mg
  • Sodium: 54.5 mg
  • Total Carbs: 2.0 g
  • Dietary Fiber: 1.0 g
  • Protein: 5.4 g
%d bloggers like this: