Copycat Sugar Free Desserts: What you crave most

By Joyce Marcellus

With over thirty sugar-free recipes ready to fulfill your sweetest desires! 

This book will help with any craving for sweets you have or will have when changing to a healthier lifestyle, or you just prefer no-added-sugar sweets. It has recipes from recreating the most popular chocolate bar to enjoying low-carb, sugar-free

• Language: English
• Publisher: Palmetto Publishing
• Release date: Sep 8, 2022
• ISBN: 9781685153915

Joyce Marcellus

Joyce Marcellus is a celebrity chef and recipe creator on a popular social media platform on Instagram known as @liftingiscake. She started her sugar-free/low-carb lifestyle in 2019 and has lost over 150 pounds. Her followers love her creativity in the kitchen!

Book preview

VANILLA CAKE

Yield: 12 servings

The original recipe was created for Paola, my first closest friend in the keto community. I was at a point in my life where I had lost my passion for cakes. But when I met Paola, she had this huge love of sweets. And being the pleaser I am, I knew I had to bake for her. I had the tools, and all I needed was the push.

Tools

Whisk

Measuring spoons and cups

2 bowls

Round cake pans: two 4 (or one 6 or one 8")

Spray release

Parchment paper

Foil

Ingredients

Dry

1½ cups fine almond flour

2 tablespoons coconut flour

2 tablespoons sugar-free vanilla pudding

(or flavored protein powder)

1½ tablespoons baking powder

½ cup sweetener

½ teaspoon xanthan gum

½ teaspoon salt

Wet

¼ cup non-dairy milk (or water)

3 large eggs, room temperature

1 teaspoon mayonnaise (optional, for added moisture)

1 tablespoon avocado oil

1 tablespoon vanilla extract

Directions

Preheat the oven to 350°F.

Prepare the cake pans with spray release. Cut a piece of parchment paper the size of the base of your cake pan to add to the bottom.

In a bowl, whisk the dry ingredients, and in a separate bowl, mix the wet ingredients. Once well mixed separately, combine the dry with the wet ingredients and mix well.

Pour the batter into the prepared cake pans, and bake for 30 to 35