5 Mouthwatering Recipes Use Zero Carb Sweeteners

1. Protein Pancakes with Maple Pecan Syrup

Ingredients You'll Need: 

Cooking Instructions: 

  1. Stir all ingredients except syrup in a medium bowl
  2. Melt butter in frying pan over medium heat
  3. Add a heaping spoonful of batter to pan and cook until bottom is firm and deep golden brown, approximately 1-2 minutes
  4. Flip pancake and cook other side, another approximately 1-2 minutes
  5. Repeat with remaining batter
  6. Garnish with butter and drizzle with Maple Pecan Syrup
  7. Enjoy!

This makes a total of one serving. Each serving is 455 Calories, 29g Fat, 4.5g Net Carbs and 43g Protein.

2. Yellow Southern Style BBQ Sauce

 

Ingredients You'll Need:

  • 1 cup of Yellow Mustard
  • 10 Drops of Truly Zero Sucralose 
  • 3/4 cup Cider Vinegar
  • 2 tbs. Chili Powder
  • 1 tsp. Black Pepper
  • 1 tsp. White Pepper
  • 1/4 tsp. Cayenne Pepper
  • 1/2 tsp. Soy Sauce
  • 2 tsp. Butter
  • 1 tsp. Liquid Smoke Flavoring

 330 Calories, 35g Fat, 0 Carbs, 0 Fiber, 0 Net Carbs, 0g Protein

Cooking Instructions:

  1. In a saucepan over medium heat, stir together the mustard, sweetener, cider vinegar, chili powder, black pepper, white pepper, and cayenne pepper. Simmer for 30 minutes.
  2. Stir in the soy sauce, butter, and liquid smoke; simmer for 10 more minutes. Cool completely store in fridge overnight.

3. Low-Carb, Keto-Friendly Caramel

Low Carb Caramel

Ingredients You'll Need:

  • 4 tbsp unsalted butter
  • 4 tbsp heavy cream
  • 1 tsp Truly Zero Erythritol
  • 1 pinch salt

Cooking Instructions:

  1. Melt the butter in a small pan and let it cook until golden brown. This will give the caramel deeper flavor.
  2. Pour in heavy cream and stir until combined. Lower the heat and simmer for a minute.
  3. Add in sweetener of choice, we used erythritol. Let that dissolve for a minute. Add a pinch of salt as well. If you’d like to make salted caramel, add more salt.
  4. Let it cook until you see it getting thicker and stickier.
  5. If you see your butter and cream are separating, you can pour the mixture into a Nutribullet and blend to help them combine.
  6. Pour the caramel into a container, preferably glass, and continue to stir while it cools and thickens more to ensure your sauce is not two layered.
  7. To use right away, pour over your dessert of choice! You may also refrigerate the caramel for later use, but it will harden and will need to be soften to be pourable/dippable.

This makes 4 servings. Each serving is 163 Calories, 17g Fats, .5g Carbs.

4. Keto Lava Cake

Keto lava cake

Ingredients You'll Leave:

  • 2 tbps cocoa powder
  • 1-2 tbsp Truly Zero Erythritol 
  • 1 medium egg
  • 1 tbsp heavy cream
  • 1/2 tsp vanilla extract
  • 1/4 tsp baking powder
  • 1 pinch salt

Cooking Instructions:

  • Preheat your oven, if you're using one, to 350°F. Combine your erythritol and cocoa powder and whisk to remove any clumps. This’ll make the consistency of our cake much smoother.
  • In a different bowl, beat your egg until a little fluffy. Since your lava cake is flourless, you need the aeration of the beaten egg to help coax the cake to rise.
  • Then add your egg, heavy cream and vanilla extract to the erythritol and cocoa mixture. Add your salt and baking powder as well.
  • Spray a little cooking oil into the mug, pour your batter in (ours are ceramic, you can also use ramekins) and put it to bake for about 10-15 minutes at 350° F.
  • As an alternative, you can also microwave your mug cake for about a minute. All microwaves are different, so once the minute is up, check up on your cake and if it’s still not solid but jiggly on top, put it back in for 10 second intervals until done.
  • Enjoy! 

This makes 1 serving. Each serving is 173 Calories, 13g Fats,4g Net Carbs.

5. White Chocolate Macadamia Ice Cream

Ingredients You'll Need:

  • 8 oz. Macadamia Nuts, roasted and salted
  • 2 cups Coconut Milk (from the carton)
  • 2 large Eggs
  • 4 large Egg Yolks
  • 1/2 cup Cacao Butter (Also on Amazon)
  • 1/3 cup Truly Zero Erythritol
  • 20 drops Truly Zero Liquid Stevia or Monkfruit
  • 1 tsp. Vanilla Extract
  • 1/2 tsp. Xanthan Gum

Cooking Instructions:

  1. Place macadamia nuts in a food processor and run the food processor until a paste is formed, scraping down the sides as needed.
  2. In a small saucepan over low heat, melt the Caveman Coffee cacao butter.
  3. Add everything into a large bowl and immersion blend until well combined.
  4. Place in the freezer to become cold, about 1 hour.
  5. Add to ice cream machine and churn according to manufacturers directions.

This makes 8 servings. Each serving is 384 Calories, 40g Fats, 4.3g Carbs, 2.5g Fiber, 1.8g Net Carbs, and 5.1g Protein

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