Sugar substitutes

  • Deep Dish Apple Pie

    Weekly Recipe: 
    SERVES 8

    5 pounds Golden Delicious or Johnagold apples, peeled, cored, and cut into ¼-inch slices (about 8 to 9 cups)

    3 tablespoons Monk Fruit In The Raw Bakers Bag

    2 tablespoons Sugar In The Raw

    1 teaspoon ground cinnamon

    ¼ teaspoon ground clove

    ¼ teaspoon salt

    1 tablespoon lemon juice

    2 tablespoons plus ½ teaspoon unsalted butter

    9-inch pie crust

    1 tablespoon cream (optional)

    Preheat the oven to 450 degrees. In a small bowl, combine the monk fruit, sugar, cinnamon, clove, and salt and set aside. In a large bowl, toss the apples with the lemon juice. In a large skillet over medium-high heat, melt 2 tablespoons of the butter. Add the apples and cook until they look moist, about 3 minutes, stirring frequently. Mix in the sweetening and spice mixture, and cook until the apple slices soften slightly, about 3 minutes, stirring occasionally. Spread the hot apples on a baking sheet and cool to room temperature. Using the remaining ½ teaspoon of butter, coat a 9-inch deep-dish pie plate or other baking dish. Spread the apples in the prepared baking dish. Arrange the pie crust over the fruit, tucking it under around the edges. Using a fork or your fingers, crimp the edges of the crust decoratively. If desired, brush the crust with the cream or milk. With a sharp knife, cut vents in the crust, placing them decoratively. Reduce the oven to 400 degrees. Bake the pie in the center of the oven for 30 minutes. Cover the edges of the crust with strips of foil to prevent burning. Bake the pie for 30 minutes longer, or until the crust is golden brown. Cool the pie on a wire rack. Serve warm or at room temperature. Source: In The Raw

  • Cranberry Rosemary Shortbread

    Weekly Recipe: 
    This quick and easy recipe is both low-carb and gluten-free, and it makes a great last-minute addition to your holiday dessert table.


    2 cups almond flour

    ¼ cup granulated sugar, erythritol, or other sugar substitute

    ½ cup butter

    1 teaspoon xanthan gum

    ⅛ teaspoon cayenne pepper

    ¼ cup unsweetened dried cranberries, minced

    1 tablespoon fresh rosemary, minced


    ¼ cup powdered sugar, erythritol, or other sugar substitute

    ½ teaspoon orange zest

    1 ½ tablespoons orange juice

    Preheat the oven to 350 degrees. In a food processor, combine all shortbread ingredients. Pulse until mixture resembles fine crumbs and just begins to clump together. Press mixture evenly and firmly into a 10-inch diameter glass or ceramic tart pan. With a sharp knife, score into 16 even wedges. Bake 18 minutes, until light golden brown, and then turn off oven. Prop oven door open and let sit until oven is cool, about 1 hour. Carefully recut the shortbread along the score marks. For the glaze, whisk together the powdered sugar, orange zest, and orange juice in a small bowl until smooth. Drizzle over cooled shortbread in pan. SERVES 16

    Source: Reprinted with permission from Carolyn Ketchum. View more recipes at

  • Sugar Cookies

    Weekly Recipe: 
    Makes 48 cookies

    2 cups unbleached all-purpose flour

    ½ teaspoon baking powder

    ¼ teaspoon salt

    10 tablespoons (1 ¼ sticks) unsalted butter, softened

    ⅔ cup sugar

    1 large egg plus 1 yolk, at room temperature

    1 teaspoon vanilla extract

    ⅔ cup Monk Fruit In The Raw Bakers Bag

    ⅓ cup Sugar In The Raw, for decoration

    In a bowl, combine the flour, baking powder, and salt and set aside. In a large bowl, use an electric mixer on medium-high to beat the butter about 2 minutes, until fluffy. Add the sugar and beat for 3 minutes. Add the egg, then the yolk and vanilla, beating well between additions. Add the monk fruit and beat until just combined. Reduce the beater speed to low and gradually add the dry ingredients, beating until the mixture is clumpy. Use a flexible spatula to complete mixing the dough by hand. Turn the dough out onto a counter and divide it in half. The dough will be soft and sticky. Shape each half into a log 6 inches long and 2 inches in diameter. Wrap the logs in plastic wrap. Chill the dough for at least 2 hours, and up to 3 days. To bake the cookies, center a rack in the oven. Preheat the oven to 350 degrees. Line 2 large baking sheets with parchment paper. Place the Sugar In The Raw in a small bowl. With a sharp, thin knife, cut each log into ¼-inch slices. One at a time, lightly press one side of the cookies into the Sugar In The Raw, then place it sugar-side up on the prepared cookie sheet, leaving 1 ½ inches between cookies. Bake for 11 to 13 minutes, until the cookies are firm when pressed in the center and evenly pale gold in color. Let the cookies rest for 1 minute on the baking sheet. Transfer the cookies to a wire rack and cool completely. Keep cookies tightly covered in a tin for up to 1 week. Source: In The Raw

  • Gingerbread Cheesecake Bites

    Weekly Recipe: 
    These sweet gingerbread treats boast just a hint of vanilla cheesecake. Deliciously addicting—and would you believe they are low-carb and gluten-free?


    2 cups almond flour

    ¼ cup sugar, erythritol, or other sugar substitute

    1 teaspoon ground cinnamon

    1 teaspoon ground ginger

    ½ teaspoon ground cloves

    ½ teaspoon baking soda

    ½ teaspoon salt

    ½ teaspoon xanthan gum

    1 large egg, lightly beaten

    ⅓ cup coconut oil, melted

    1 tablespoon molasses

    16 drops stevia extract


    6 ounces cream cheese, softened

    3 tablespoons powdered sugar, erythritol, or other sugar substitute

    1 tablespoon whipping cream

    ½ teaspoon vanilla extract

    15 drops stevia extract

    Preheat oven to 350 degrees and line 24 mini-muffin cups with paper liners. In a medium bowl, whisk together the almond flour, sugar, cinnamon, ginger, cloves, baking soda, salt, and xanthan gum. Stir in egg, coconut oil, molasses, and stevia until dough begins to clump together. Form by hand into approximately 1-inch balls. Place dough balls in prepared mini-muffin cups. Using the end of a wooden spoon, make a well in the center of each ball, pressing dough up against sides of prepared muffin cups. For the filling, beat cream cheese in a medium bowl until smooth. Beat in powdered sugar, cream, vanilla, and stevia until fully combined. Place the mixture in a pastry bag with a large round tip, or in a resealable plastic bag with the corner cut off. Squeeze a few teaspoons of filling into the well of each cookie. Bake 9 to 11 minutes, or until cookie edges are lightly brown and firm to the touch and filling is set. Remove and let cool. MAKES 24 BITES

    Source: Reprinted with permission from Carolyn Ketchum. View more recipes at

  • Clementine Almond Cake

    Weekly Recipe: 
    Light and luscious, this cake is made with SugaVida—a superfood sweetener that transforms each slice into a nutritional powerhouse, including generous amounts of vitamins B6 and B12. You can make this gluten-free creation grain-free by removing the flour and adding extra almonds.

    1 cup plus 1 tablespoon butter

    ¾ cup SugaVida

    4 eggs

    Zest of 2 clementines and juice of 1 clementine

    2 cups ground almonds

    ½ cup gluten-free flour

    ½ teaspoon sea salt

    1 teaspoon ground cinnamon

    1 teaspoon mixed spice or pumpkin pie spice

    Preheat oven to 350 degrees. In a large bowl, beat together SugaVida and butter until light. Add the eggs, one at a time, and mix them in. Add the clementine zest and juice, mix, and gently fold in the rest of the ingredients to make a smooth batter. Pour batter into a round baking dish (alternatively, you can make 12 mini cakes using individual cupcake wrappers) and bake for 30 minutes or until a knife comes out clean when stuck in the middle of the cake. Remove from oven, let cool, and serve. MAKES 1 LARGE CAKE OR 12 MINI CAKES

    Source: Kristina Locke, Conscious Food UK. Learn more at

  • Pecan Crescents

    Weekly Recipe: 
    Soft, flavorful, and gluten-free—a holiday treat the whole family can enjoy decorating and eating.


    2 cups almond flour

    1 cup finely chopped pecans

    2 tablespoons coconut flour

    ½ teaspoon baking powder

    ¼ teaspoon salt

    ½ cup butter, softened

    ½ cup granulated sugar, Swerve Sweetener, or other sugar substitute

    1 large egg

    1 tablespoon molasses (optional)

    ½ teaspoon vanilla extract

    25 drops stevia extract


    ⅔ cup powdered sugar, Swerve Sweetener, or other sugar substitute

    6 to 8 tablespoons heavy cream

    ½ teaspoon vanilla extract

    Preheat oven to 325 degrees and line 2 baking sheets with parchment paper. In a medium bowl, whisk together almond flour, chopped pecans, coconut flour, baking powder, and salt. In a large bowl, beat butter with sugar until light and fluffy, about 2 minutes. Beat in egg, molasses, vanilla, and stevia extract. Beat in almond flour mixture until dough comes together. Form dough into ¾-inch balls, then roll between palms and shape into crescents. Set on prepared baking sheets and bake 18 minutes, or until just lightly golden brown. They will not be firm to the touch, but will firm up as they cool. Remove from oven and let cool. For the glaze, whisk powdered sugar with ¼ cup cream and vanilla extract until smooth. Add more cream 1 tablespoon at a time until a thin but spreadable consistency is achieved. Spread on cooled cookies and decorate as desired. MAKES 40 COOKIES

    Source: Reprinted with permission from Carolyn Ketchum. View more recipes at

  • Sweeter Than Sugar


    Going natural can both satisfy your sweet tooth and add nutrition to your diet.
    By Cara Lucas