Stevia Recipes for Desserts
Here are some dessert recipes suitable for diabetes and anyone with blood sugar problems since it is not believed to raise blood sugar levels. Enjoy!
Stevia Brownies
1 teaspoon of stevia powder
1 1/2 c Flour or corn flour
3/4 c Cocoa powder
1/2 ts Salt
1/2 ts Soda
1 c Nut Butter or margarine
4 Eggs
2 tsp Vanilla
1 1/2 c unsweetened chocolate chunks
1 c Nuts; chopped
Preheat oven to 350°F. Grease lightly 13x9" pan. Stir stevia, flour, cocoa, soda, and salt; set aside. Mix melted nut butter, eggs and vanilla until smooth. Add flour mixture and stir until moistened. Fold in chocolate chunks and nuts. Spread batter in prepared pan. Bake for 35-40 minutes. Do not overbake.
1 1/2 c Flour or corn flour
3/4 c Cocoa powder
1/2 ts Salt
1/2 ts Soda
1 c Nut Butter or margarine
4 Eggs
2 tsp Vanilla
1 1/2 c unsweetened chocolate chunks
1 c Nuts; chopped
Preheat oven to 350°F. Grease lightly 13x9" pan. Stir stevia, flour, cocoa, soda, and salt; set aside. Mix melted nut butter, eggs and vanilla until smooth. Add flour mixture and stir until moistened. Fold in chocolate chunks and nuts. Spread batter in prepared pan. Bake for 35-40 minutes. Do not overbake.
Stevia Cheesecake
1 1/2 cup pecan halves chopped
1/2 teaspoon of stevia powder
2 tbsp of nut butter, softened
1 envelope unflavored gelatin
1 cup of cold water (divided 1/4 and 3/4)
2 pkgs of 8 oz. cream cheese softened
1 tsp. vanilla extract
2 oz. unsweetened chocolate melted and cooled
Preheat oven to 400°F. Butter 9" springform pan (I just use a round cake pan). In med. bowl combine pecans, 1/2 teaspoon stevia and the nut butter. With hands, press pecan misture into bottom and 1" up sides of pan. Bake until golden, about 10 minutes. Cool completely.
In small saucepan, sprinkle gelatin over 1/4 cup cold water; let stand 1 minute. Stir over low heat until gelatin is dissolved. With mixer on high beat cream cheese, vanilla and remaining stevia until smooth. Reduce speed to low; gradually beat in gelatin mixture and remaining cold water until smooth. RESERVE 1 cup cream cheese mixture. Pour remaining mixture into crust. Place reserved cream cheese mixture back into bowl. With mixer low gradually beat chocolate into cheese mixture. Dollop chocolate mixture on top of cheesecake. Swirl with knife. Chill three hours.
1/2 teaspoon of stevia powder
2 tbsp of nut butter, softened
1 envelope unflavored gelatin
1 cup of cold water (divided 1/4 and 3/4)
2 pkgs of 8 oz. cream cheese softened
1 tsp. vanilla extract
2 oz. unsweetened chocolate melted and cooled
Preheat oven to 400°F. Butter 9" springform pan (I just use a round cake pan). In med. bowl combine pecans, 1/2 teaspoon stevia and the nut butter. With hands, press pecan misture into bottom and 1" up sides of pan. Bake until golden, about 10 minutes. Cool completely.
In small saucepan, sprinkle gelatin over 1/4 cup cold water; let stand 1 minute. Stir over low heat until gelatin is dissolved. With mixer on high beat cream cheese, vanilla and remaining stevia until smooth. Reduce speed to low; gradually beat in gelatin mixture and remaining cold water until smooth. RESERVE 1 cup cream cheese mixture. Pour remaining mixture into crust. Place reserved cream cheese mixture back into bowl. With mixer low gradually beat chocolate into cheese mixture. Dollop chocolate mixture on top of cheesecake. Swirl with knife. Chill three hours.
Peanut Butter Cups
1 stick unsalted butter (I use salted!)
1 oz unsweetened chocolate
1/2 teaspoon stevia powder
1 T heavy cream
4 T peanut butter
chopped walnuts (I don't use these)
Melt butter, chocolate, and Stevia in the microwave. Stir in cream and peanut butter. Line 10 (or in my case 6) muffin tins with cupcake papers. Place nuts in the bottom of each tin. Divide chocolate mixture between the tins. Freeze until firm. These need to be stored in the freezer because they melt quick. You can eat them right out of the freezer.
1 oz unsweetened chocolate
1/2 teaspoon stevia powder
1 T heavy cream
4 T peanut butter
chopped walnuts (I don't use these)
Melt butter, chocolate, and Stevia in the microwave. Stir in cream and peanut butter. Line 10 (or in my case 6) muffin tins with cupcake papers. Place nuts in the bottom of each tin. Divide chocolate mixture between the tins. Freeze until firm. These need to be stored in the freezer because they melt quick. You can eat them right out of the freezer.