With pool parties and backyard hangouts in full swing, there’s nothing better than an outdoor barbecue with friends and family. Our stevia and monk fruit products ensure that you can enjoy your favorite summer foods and beverages without the sugar. Here are some of our favorite recipes for the ultimate sugar-free summer barbecue!

Summer Grilling Marinades

Fire up the grill and add a touch of sweetness to your summer barbecue! All you need to sweeten up these grilling marinades are our Lemon Sweet Drops®, Valencia Orange Sweet Drops® and a shake of powdered stevia.



2 medium bowls
Chicken breasts

Citrus Dijon Marinade
1 Tbsp. Minced garlic
1 Tbsp. Dijon mustard
2 drops SweetLeaf® Liquid Stevia Lemon Drop Sweet Drops®
2 drops SweetLeaf® Liquid Stevia Valencia Orange Sweet Drops®
Salt and pepper, to taste
Olive oil
Chopped parsley

Garlic Soy Marinade
1 Tbsp. Minced garlic
1 Tbsp. Minced ginger
Olive oil
Soy sauce

1 shake of SweetLeaf® Stevia Powder
Sesame seeds


Citrus Dijon Marinade
In the first metal bowl, add garlic, olive oil, dijon mustard, salt/pepper, add 2 drops of Lemon Drop Sweet Drops® and Valencia Orange Sweet Drops® then whisk together.

Place the chicken in a plastic bag. Pour the marinade over the chicken and seal the plastic bag before placing it into the fridge to marinade for 2-3 hours. Grill until the internal temperature is 165°F. Garnish with parsley and enjoy!

Garlic Soy Marinade
In the second metal bowl, add garlic, ginger, olive oil, soy sauce and a shake of powdered stevia then whisk together.

Place the remaining chicken in a plastic bag. Pour marinade over chicken and seal the bag, place it in the fridge and let the chicken marinade for 2-3 hours. Grill until the internal temperature is 165°F. Garnish with sesame seeds and enjoy!


Healthy Baked Beans

These homemade baked beans are the perfect plant-based side that will leave you speechless. A simple change to a few ingredients turns this year-round favorite into a low-calorie, protein-packed must-have!



10 drops SweetLeaf® Liquid Stevia SteviaClear® Sweet Drops®
1/2 lb. uncooked pinto beans, soaked overnight in water and strained
1 can (15 oz.) no salt added tomato sauce
2 1/2 Tbsp. reduced sodium Worcestershire sauce
1 3/4 cup water
2 Tbsp. apple cider vinegar
2 garlic cloves, minced
1 1/4 tsp. chili powder
1/2 tsp. onion powder
Salt and pepper, to taste


Place all ingredients in a crockpot, stir, and cook on high for 7 hours (or until beans are soft and sauce has thickened). Let sit for one more hour with heat turned off and lid on. Serve and enjoy!


Asian Braised Short Ribs

Recipe and photo courtesy of Chef Amanda Prewitt of TrueFit Foods.

Nothing says summer barbecue like sweet and savory ribs! With a mix of complex flavors, this entrée will be a new staple at your family cookouts.



1 tsp. SweetLeaf® Stevia Sweetener
1 1/2 lb. beef short ribs
1 1/4 tsp. salt
1 1/4 tsp. allspice, ground
1/4 tsp. black pepper, ground
3/4 tsp. paprika
2 Tbsp. coconut oil
3 cloves garlic, minced
2 Fresno chili peppers, minced
1-inch ginger root, peeled and minced
1/2 medium yellow onion, diced
2 cups beef broth
1/2 cup rice wine vinegar
1/4 cup chili paste
3 Tbsp. orange zest
2 Tbsp. soy sauce
3/4 tsp. sesame oil


Preheat the oven to 350°F. Combine the salt, allspice, pepper, and paprika and season the short ribs with the spice mixture. Heat two tablespoons of coconut oil in a Dutch oven on medium-high heat.

Sear the short ribs in the pan, about 45 seconds for each side, until they get a nice brown crust.

Remove the ribs from the pan and set aside. In the same pan, cook the garlic, onion, ginger, and Fresno chili peppers until soft. Add the remaining ingredients to the pan, mix to combine, and bring to a low boil.

Move the ribs back to the Dutch oven and arrange them so they are covered with the braising sauce. Place the lid on the Dutch oven and transfer the pan into the oven and cook for 2 hours or until the meat is tender and falls off the bone.


Monk Fruit-Sweetened Cherry Pie

Recipe courtesy of Erin Kalin – Photo courtesy of Brooke Lark.

Finish off your barbecue with a sugar-free sweet treat. This classic cherry pie is made with monk fruit instead of sugar, impressing your guests without the crash later on.



4 cups fresh or frozen tart cherries
1 cup and 1 Tbsp.
SweetLeaf® Granular Monk Fruit Sweetener, divided
4 Tbsp. cornstarch
1 1/2 Tbsp. butter
Pie crust (store bought or homemade)


Preheat oven to 375°F.

Place cherries in a medium saucepan over medium heat on the stove.

In a small bowl, mix 1 cup SweetLeaf® Granular Monk Fruit Sweetener and cornstarch together. Pour mixture into the cherries on the stove and mix well.

Cook over low heat until thickened, stirring frequently. Remove from heat and let cool.

Pour cooled cherry mixture into crust. Add top crust and sprinkle with 1 Tbsp. SweetLeaf® Granular Monk Fruit Sweetener.

Bake for about 50 minutes or until desired doneness. Remove from the oven and place on a rack to cool.


Blueberry Mojitos

Recipe and photo courtesy of Crystal Hughes.

Wash your food down and end the night with a drink or two. This cocktail skips the added sugar and lets you enjoy a traditional Cuban highball with a fruity twist.




2 large squeezes SweetLeaf® Lemon Lime Water Drops®
3 limes
1 cup blueberries
20 mint leaves
2 cups soda water
1 cup ice
2 oz. white rum


Cut two limes in half and squeeze the juice of each lime into two separate glasses.

Slice the third lime into thinly sliced wheels and set aside. Add 1/2 cup of blueberries, 10 mint leaves, 1 large squeeze of Water Drops and 1 oz. rum to each glass.

Muddle the ingredients until the blueberries are fully squished. Top with 1/2 cup ice per glass and then pour in the soda water mixture. Garnish with sliced limes and an extra sprig of mint.


With a variety of SweetLeaf® stevia and monk fruit products to elevate the flavor of any meal or transform your favorite dessert into a healthy treat, these sugar-free alternatives will make your barbecue the best on the block!

Print Friendly, PDF & Email