3 sugar-free recipes you must try this week!


Sugar is not the best choice when we want to lose weight or have a healthier lifestyle. Many people give up sweets because they have a lot of sugar. But, today, I will teach you some delicious and easy sugar-free recipes that you can eat without any worries.

Keto Cheesecake Recipe

3 sugar-free recipes you must try this week!

Nutrition (per serving): 500 calories, 10 g protein, 10 g carbohydrates, 3 g fiber, 5 g sugar, 47 g fat, 27 g saturated fat, 270 mg sodium


  • 1/2 c. almond flour
  • 1/2 c. coconut flour
  • 1/4 c. shredded coconut
  • 1/2 c. (1 stick) butter, melted
  • 3 (8-oz.) blocks cream cheese, softened to room temperature
  • 16 oz. sour cream, at room temperature
  • 1 tbsp. stevia
  • 2 tsp. pure vanilla extract
  • 3 large eggs, at room temperature
  • Sliced strawberries, for serving


  1. Preheat oven to 300°. Make the crust: Grease an 8″ or 9″ springform pan, and cover the bottom and edges with foil. In a medium bowl, mix together the flours, coconut, and butter. Press the crust into the bottom and a little up the sides of the prepared pan. Place the pan in the fridge while you make the filling.
  2. Make the filling: In a large bowl, beat the cream cheese and sour cream together, then beat in the stevia and vanilla. Add the eggs one at a time, mixing after each addition. Spread the filling evenly over the crust.
  3. Place cheesecake in a deep roasting pan and set on middle rack of oven. Carefully pour enough boiling water into roasting pan to come halfway up sides of springform pan. Bake for 1 hour to 1 hour 20 minutes, until it only slightly jiggles in the center. Turn oven off, but leave the cake in the oven with the door slightly ajar to cool slowly for an hour.
  4. Remove pan from water bath and take off foil, then let chill in the fridge for at least five hours or overnight. Slice and garnish with strawberries.

3 Ingredient Coconut Cookies Recipe 

3 sugar-free recipes you must try this week!

Nutrition- Calories: 26.03kcal (1%) | Carbohydrates: 6.02g (2%) | Protein: 0.51g (1%) | Fat: 0.21g | Saturated Fat: 0.05g | Sodium: 0.33mg.


  • 2 cups sheredded unsweetened coconut
  • ⅓ cups oats
  • 2 ripe bananas


  1. Preheat oven to 180 C / 350 F.
  2. Measure the shredded coconut and the oats in a food processor and run until they look like panko crumbs.
  3. Add the peeled and sliced bananas and pulse to a paste.
  4. Line an oven tray with greaseproof paper and with the help of two tablespoons, form cookies on the tray.
  5. Bake the cookies for app. 20 minutes. Keep a close look at them at the end of the baking.
  6. Let the cookies cool on a cooling rack. They are ready to eat as soon as they have cooled enough to be held without burning your fingers.


A food processor is not a necessity. Just mash the bananas with a fork and mix in the rest of the ingredients. Fork, in my opinion, is the handiest kitchen tool!You are not missing anything if you don’t make your cookies perfectly round, I assure you they taste the same. Make sure to press the cookies a little though before baking.

Sugar-free Peanut Butter Cups

3 sugar-free recipes you must try this week!


  • 340 grams (12oz) low carb milk chocolate
  • Peanut butter mixture:
  • 100 grams (3.5oz) peanut butter
  • 25 grams (1oz) powdered erythritol (about 2 tbsp)
  • 25 grams (1oz) whey protein powder


  1. Mix all peanut butter ingredients very thoroughly, until it becomes a dough that does not stick to the sides of the bowl. For easier handling, refrigerate until used later.
  2. Make low carb chocolate. Or, use storebought chocolate and melt on low heat or in a double boiler. Remove from heat once liquid.
  3. Pour 12g chocolate (about 1 tbsp when hot) into each of the 12 cupcake wrappers.
  4. Chill cupcake wrappers in the refrigerator until firm, about 15 minutes.
  5. Take the wrappers and peanut butter out of the refrigerator. Place a 1/2 tablespoon ball of peanut butter in each wrapper and flatten until it nearly touches the edge of the wrapper.
  6. Stir the remaining liquid chocolate and then pour 16g chocolate (about 4 tsp when hot) over each filled wrapper. Chill in the refrigerator until hardened, about 30 minutes. Store at room temperature.


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