2 Minute Sugar-Free Vanilla Creamer

The very first thing I missed when I went sugar free was flavored creamer. It was so hard to imagine my morning coffee without it. Since no major brand of creamers have created anything that I would touch with a 10 foot pole, I naturally had to create my own. Necessity is truly the mother of (recipe) invention! 

1 cup of half and half (or heavy cream if you’re feeling naughty) 

10-12 drops of liquid stevia sweetener 

1-1 1/2 tablespoons true vanilla (not imitation!) 

Place all ingredients in a glass jar andbshake to combine. Adjust to taste. For different varieties just swap out the vanilla. 


Copy Cat Quaker Chocolate Granola Bars (Sugar Free, Gluten Free)

Guys, these might be the best granola bars I’ve ever had. They are chewy, crunchy, salty, and sweet. There really is no better combination. Plus, CHOCOLATE. I’ve really struggled with not being able to have granola bars since going gluten free. All you low carbers out there, these do have honey in them, so they are for treat time only if you’re on that team.

Here we go!

Copy Cat Quaker Chocolate Granola Bars

  • 4 cups of old fashioned oats, split into 2 cup groups
  • 1 cup roughly chopped almonds
  • 1/2 cup of fat (butter, coconut oil, or peanut butter)
  • 3/4 cup of honey
  • 1 cup sugar free chocolate chips (Lily’s is my favorite!)

Toast oats and almonds in 400 degree oven 2 cups at a time. I spread mine out on a cookie sheet and toasted for about 20 minutes until golden brown. While those are toasting, melt the honey and fat together until bubbly. Remove from heat and cool slightly. Lower the oven to 300 when oats are done. Remove oats to a bowl and then combine with the honey mixture. Press it all into a lined 8×8 pan FIRMLY. Sprinkle the chocolate chips on top and then place into the oven for about 5 minutes. Watch them closely! You just want the chocolate to be spreadable. Remove, spread chocolate, and refrigerate until firm. Cut into bars after firm and then place into an airtight container to store. Keep refrigerated.

Clean Banana Streusel Muffins

If you’ve been baking gluten free for any amount of time, you probably know that the best way to add moisture to coconut  flour is either tons of liquid or banana (ok, that’s probably overly simplistic, but you get it).Today I chose the latter. Mostly because I had several overly ripe ones that needed to be used up. Added to the wonderful banana taste is some honey-sweetened granola and coconut sugar streusel.

For the muffins:

  • 3 ripe bananas
  • 1/4 cup honey or agave nectar
  • 4 eggs
  • 1 cup coconut flour
  • 1 tsp baking powder

For the streusel:

  • 1/4 cup granola or almond flour
  • 2 tbs coconut sugar
  • Cinnamon for sprinkling

☝My littlest helper. 

Preheat the oven to 350. Mash the bananas until mixable, add the honey and eggs. Blend well. Mix in the coconut flour and baking powder until well combined. Don’t overmix. Add almond milk if the mixture is too tacky. I didn’t have to add any because it’s a very wet day out today, but if it’s dry, I’d add at least 2 tbs of liquid. Coconut flour is picky! Fill greased muffin tins about 3/4 of the way and add the combined granola and coconut sugar. Sprinkle on cinnamon and place in the oven for 23 minutes. Let them rest for about 10 minutes before you remove them from the muffin tins. Makes 12 large muffins.


Hope you enjoy!


3 Ingredient Strawberry Refrigerator Jam (sugar free) 

A jar full of jam you can make without fuss and eat without nutritional compromise! 3 ingredients and it can be made in 10 minutes. I’m not sure it can get any simpler than that. 

  • 1 bag of frozen, organic strawberries 
  • 2 packets Knox gelatin 
  • 2 teaspoons stevia (I used 2 Aldi brand stevia packets) 


Pour bag of strawberries into medium saucepan and heat until mushy. Use blender (I used my stick blender. I can see the surprise on your face) to purée. Add 1 envelope of gelatin at a time pulsing until blended. Add your stevia and give it one or two good pulses. Pour in a sealable jar and refrigerate. This jar lasts us about a week. We use it on yogurt, pancakes, PB&J, etc.  Enjoy!