Lakanto Lakanto Monk Fruit Sweetener

Best Sugar-Free Dessert Recipes to Make this Summer

Whether you are diabetic or just trying to eat healthier, eliminating refined sugar from your diet can be a blessing for your health. If you are diagnosed with Diabetes, you might give up on the idea of having anything sweet whatsoever!

However, you can always enjoy sweet treats made with Lakanto baking sweetener. This natural sweetener is extracted from monk fruits and is a great substitute to add to beverages or baking. If you are looking to bake healthy this summer, use Lakanto, the healthiest sugar substitute for baking. Here are some sugarfree dessert and beverage recipes to make this summer:

  • Mango Shake

In a blender, add fresh Alphonso Mango puree, a tub of greek yogurt, Lakanto monk fruit sweetener, and ice cubes. Pour in a glass and top with some fresh mint leaves. Cool off this summer with a refreshing and sweet drink.

  • Chocolate & Olive Oil Mousse 

To make this mousse, melt sugar-free dark chocolate with olive oil in a double boiler. In a mixing bowl, add melted chocolate, whipped cream, vanilla extract, and Lakanto monk fruit sweetener, and fold gently. Slowly fold in egg whites and set them aside in the refrigerator to set overnight. Garnish with dark chocolate curls on top, and enjoy this dessert cold.

  • Fruit & Yogurt Parfait

Start with a clean and dry Mason jar and add a layer of Greek yogurt to the bottom of the jar. Top with some chopped mangoes and strawberries. Next, add a layer of granola followed by greek yogurt. Repeat the layers until the jar is in full. You can sweeten the granola using Lakanto baking sweetener. This sugar-free recipe makes for a refreshing breakfast or a healthy snack.

  • Healthy Banana Splits

Start by slicing the banana diagonally and place it on a serving dish. Spread some unsweetened cashew butter using a butter knife. Melt some dark chocolate in a double boiler and drizzle on the top of the bananas using a fork. Top the bananas with some roasted almond flakes and fresh raspberries. Keep it in the fridge for about 2-3 hours before serving with a scoop of Lakanto monk-fruit-sweetened vanilla ice cream.

  • Poached Peach with Greek Yogurt 

Poach some ripe peaches in orange juice and honey. Bake halved peaches at 180 C for 20 minutes. After the peach is poached, set it aside to cool. Serve with a dollop of Greek yogurt, drizzle some honey, and top with chopped pistachio nuts.

  • Carrot Bread

In a mixing bowl, add oats flour, Lakanto, the healthiest substitute for baking, grated carrots, eggs, walnuts, and raisins. Gently mix all the ingredients and pour into a lined loaf mold and top it with some pecans. Bake at 180 C until a toothpick inserted in the loaf comes out clean. Set it aside to cool for some time and cut it into thick slices using a bread knife.

  • Summer Berries Tarts

Start with the lemon curd recipe. Gently heat egg yolks, lemon juice, zest,Lakanto baking sweetener, and butter in a double boiler. Whisk continuously until the curd thickens, and make sure that the curd does not split. Cover it with a cling wrap and set it in the refrigerator. Make the pastry dough with flour, cold butter, ice water, Lokanto classic sweetener, egg, and thyme in a food processor. Press the pastry in the tart molds and blind bake the tarts at 150 C for 10 minutes. Cool the tarts completely by placing them in the refrigerator. Pipe in a dollop of lemon curd, raspberries, strawberries, and mint leaves.

  • Rose & Semolina Tea Cake

To make the cake batter, mix almond flour, cardamom, Lakanto monk fruit, eggs, butter, lemon juice, zest, vanilla extract, semolina, lemon zest, greek yogurt, and rose water. Line a round loaf pan with parchment paper and pour the cake mix. Bake at 180 C for 45 minutes. Place the cake on a cooling rack to cool completely. Top with fresh whipped cream, rose petals, and chopped pistachio.

  • Blueberry Cheesecake

In a food processor, mix Graham crackers and unsalted cold butter. Then, make the cheesecake filling, and use a mixing bowl and a hand blender. Whisk cream cheese, mascarpone, lemon zest, and Lakanto monk fruit sweetener in a big mixing bowl. Press the crust on the springform pan and chill it in the refrigerator for a few hours. Pour the cheesecake filling and bake the cake at 180 C for 40 minutes. In the meantime, make the blueberry compote. In a saucepan, add two boxes of fresh blueberries, lemon juice, and monk fruit sugar. Once the cake is baked, refrigerate it overnight. Cut a slice of the cake and place it on a serving dish. Top with fresh blueberry compote and enjoy it.

These are some of the delicious desserts that you can make with Lakanto monk fruit sweetener this summer.

Leave a Reply

Your email address will not be published. Required fields are marked *