Valentine’s Day is all about sweetness. Whether you are focusing your day on self-love, your besties or your sweetheart, sweet treats are an excellent way to say “I love you”. From sugar-free chocolate covered strawberries to lemon raspberry mille-feuilles, here are a few of our favorite SweetLeaf® dessert recipes for your day of love.
Recipe and photo courtesy of @keto.chaya
This take on a classic recipe is low in sugars, but just as tasty!
1 cup unsweetened baking chocolate
½ cup heavy whipping cream
2 squirts SweetLeaf® Liquid Stevia Vanilla Sweet Drops®
Heat heavy whipping cream in a bowl in the microwave for 45 seconds to 1 minute. Pour cream over chocolate and let sit for 2-3 minutes.
Whisk slowly in one direction until the mixture is smooth and well combined. Add Sweet Drops® and mix in.
Dip strawberries into chocolate and place on a baking sheet. Place in the fridge until hardened.
Recipe courtesy of Sugar-Free Mom
You can’t go wrong with the traditional flavor combination of cookies and cream. Add the sweet, rich flavor to anything with this dip!
2 Tbsp. SweetLeaf® Stevia Sweetener
1/4 cup cocoa powder, unsweetened
1/4 cup raw sunflower seeds, unsalted
1/4 cup coconut flour
Pinch of salt
4 Tbsp. butter, softened
1 tsp. SweetLeaf® Liquid Stevia Chocolate Sweet Drops®
16 oz. cream cheese, room temperature
1 cup heavy cream
Place the first six ingredients into a food processor and process until fine crumbs form. Set aside.
Place the cream cheese into a stand mixer and blend on high until smooth. Pour in the heavy cream and Sweet Drops® and blend until smooth and whipped in texture. Taste and adjust Sweet Drops®, if needed.
Stir the cookie crumbs into the cream mixture and serve immediately, or keep refrigerated until ready to serve.
Recipe courtesy of Sugar-Free Mom
A low-carb, low-sugar, low-keto tasty treat that’s easy to make and even easier to love. SweetLeaf® Tip: Top cookie with chopped sugar-free chocolate bar!
½ tsp. SweetLeaf® Liquid Stevia Chocolate Sweet Drops®
1 Tbsp butter
1 Tbsp unsweetened cocoa powder
1 Tbsp almond flour
1 tsp. instant espresso
1 egg yolk
⅛ tsp or pinch of salt
Put butter in a microwavable bowl or ramekin. Cook for 30 seconds to melt.
Stir in the cocoa, almond flour, espresso, salt, and stevia. Combine well. Taste and adjust sweetener if needed. Add in the remaining ingredients. Stir well.
Microwave 1 minute. Allow to cool a few minutes and enjoy!
Preheat the oven to 350 degrees F. Grease an oven-safe ramekin or bowl.
Melt butter. Stir in the cocoa, almond flour, espresso, salt, and stevia. Combine well. Taste and adjust sweetener if needed. Add in the remaining ingredients. Stir well.
Bake for 15 minutes. Cool slightly, then enjoy!
Lemon Raspberry Mille-feuille
Recipe and photo courtesy of Chef Amanda Prewitt of TruFit Foods.
This light, crispy, easy-to-make pastry will impress all your loved ones with its golden-brown crust and fresh fruit flavors.
1 cup granular Better Than Sugar!® baking blend
1/2 tsp. SweetLeaf® Liquid Stevia Vanilla Crème Sweet Drops®
4 egg yolks
1 Tbsp. lemon zest (2 medium lemons)
4 oz. fresh lemon juice (2-3 medium lemons)
4 oz. butter, cubed and chilled
2 Tbsp. Better Than Sugar!® baking blend
2 pints fresh raspberries
1/2 tsp. vanilla extract
1 tsp. SweetLeaf® Liquid Stevia Vanilla Crème Sweet Drops®
2 cups heavy cream, chilled
1 tsp. vanilla extract
6 Tbsp. Better Than Sugar!® baking blend
1 square of puff pastry, defrosted
1 Tbsp. water
Set up a double boiler by heating water in a pot and finding a heat-proof bowl that fits snugly on top of the pot without touching the surface of the water below.
Combine the egg yolks, Better Than Sugar!®, lemon zest, and lemon juice in the bowl and heat over the boiling water, whisking constantly until the mixture begins to thicken, about 10-20 minutes.
Once the curd is thick enough to coat the back of a spoon, strain it into a storage container and mix in the butter and SweetLeaf® Liquid Stevia Vanilla Crème Sweet Drops® until fully combined. Place a layer of plastic wrap directly onto the surface of the curd to prevent a film from forming.
Chill completely before assembling the mille-feuille.
Cut the raspberries in half and combine in a bowl with the Better Than Sugar!® and vanilla extract. Mix to combine and set aside to chill for at least 30 minutes.
Combine all ingredients in a mixing bowl and whip at medium speed until cream has thickened to stiff peaks. Set aside to chill.
Thaw puff pastry sheet at room temperature until easy to handle. Preheat the oven to 400°F.
Unfold the puff pastry sheet and, using the creases as guidelines, cut the sheet into 12 rectangles and place them on a lightly greased cookie sheet.
Whisk the egg and water together to create an egg wash. Lightly brush it on top of each puff pastry piece. Evenly sprinkle the Better Than Sugar!® on top of the puff pastry. Bake for 15-20 minutes, until golden brown.
Once the pastry has cooled, split each piece in half so that you now have 24 layers of puff pastry. Set aside 8 of the top pieces of puff pastry. Allow to cool completely before assembling.
Each mille-feuille will contain three layers of puff pastry and two layers each of the lemon curd and macerated raspberries.
Start by taking one piece of puff pastry and spoon some of the lemon curd on top, spreading it out evenly into a 1/8-inch layer. Top the curd evenly with raspberries and then place a second layer of puff pastry on top.
Spread on a second layer of lemon curd, followed by more raspberries, and then one of the reserved top pastry layers.
Pipe the chilled whipped cream on top of the last layer of puff pastry. Serve, and enjoy!
No matter what kind of recipe you’re cooking up for your sweetheart, SweetLeaf® all-natural sweeteners can be part of your Valentine’s Day and are the perfect healthy swap for sugar in all of your dishes.