Ingredients to make Three Bean Sweet Vegan Salad
1 can red kidney beans
1 can black beans
1 can pinto beans
1 medium or large red onion
1 cup Lakanto Golden Sweetener
2/3 to 1 cup extra virgin olive oil, or avocado oil (depending on how much dressing you like)
Fresh cracked pepper, to taste
Granulated garlic, to taste
1 bunch fresh cilantro, for a garnish (optional)
Note: This recipe is easy to double for larger gatherings or families.
Instructions for making Three Bean Sweet Vegan Salad
Strain all beans, toss in large bowl together
Add sweetener and oil, toss lightly to cover
Dice whole onion, add to mix, and toss lightly again
Season to taste with pepper and garlic salt
Add additional oil if you feel your mixture isn’t sufficiently coated - as this mixture melds together in the fridge, the oil picks up the additional flavors and makes a nice dressing
For best flavor, make ahead 4-6 hours. You’ll also want to take it out and toss/mix once each hour to ensure the oil and seasonings are saturating the beans equally.
Serve cold, garnishing with fresh cilantro, if desired.
This recipe will hold in the fridge for 4-5 days. It actually gets better on day 2, so if you can make it ahead, you’ll enjoy it even more the first time!
Nutritional Info for Three Bean Sweet Vegan Salad
This recipe makes 10 servings. Single serving nutritional information is listed below.
Calories: 284
Fat: 22.86g
Saturated Fat: .34g
Protein: 5.5g
Sodium: 235.5mg
Total Carbs: 36.12g
Dietary Fiber: 5.43g
Sugars: 0g
Sugar Alcohols: 19.2
Net Carbs: 11.49g
These Raspberry Crumble Bars are naturally vegan and gluten-free, sweetened with Monkfruit Sweetener and bursting with fresh raspberry flavor. They have a few steps but are simple to make.
Ingredients
Bottom Layer:
2 cups Almond Flour
2 cups shredded unsweetened coconut
½ cup coconut flour
4 T coconut oil (not melted)
6 T Lakanto Golden
2 T vanilla extract
1 tsp salt
8-10 T water
Raspberry Chia Jam
3 cups frozen raspberries
¼ cup water
½ cup chia seeds
¼ cup Lakanto Pancake Syrup
1 tsp vanilla extract
Top Layer:
1 cup thick shredded unsweetened coconut
⅓ cup almond flour
½ cup shredded unsweetened coconut
3 T Lakanto Golden or Classic Monkfruit Sweetener
2 T Coconut Oil, melted
½ tsp salt
Directions
Enjoy and share with friends!
]]>We love pecan pie, but hate the guilt. These Brown Butter Pecan Pie Bars are a solution to your dessert dilemmas. These bars are decadent and sugar free! The addition of Lakanto Maple Flavored Syrup adds a delicious flavor and takes the place of corn syrup that’s typically used in pecan pie recipes.
Ingredients
Brown Butter Crust
1 cup (2 sticks) butter
1/2 cup Lakanto Classic or Lakanto Golden MonkFruit Sweetener
1 teaspoon pure vanilla extract
1/2 teaspoon salt
1 cup almond flour
1 cup gluten free flour
Pecan Pie Topping
1/2 cup (1 stick) butter
1/2 cup packed Lakanto Golden Sweetener
1/2 cup Lakanto Maple Flavored Syrup
2 Tbsp heavy cream
2 large eggs, beaten
3 cups coarsely chopped shelled, fresh pecans
Directions
Pecan Pie topping
Ingredients
½ cup salted butter, softened
1 ½ tsp ground cinnamon
1 tsp vanilla extract
⅓ cup Lakanto Powdered Sweetener
1 tsp Lakanto Maple Syrup
Directions
Combine butter, cinnamon, and Lakanto Powdered Sweetener into medium sized bowl.
Add vanilla extract and Lakanto Maple Syrup
Beat for 30 seconds using an electric hand mixer. Mix until fluffy and smooth.
Enjoy as a topping for bread, rolls, toast, sweet potatoes, or anything you desire. Store in an airtight container.
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In case you assumed that you could no longer relish the traditional and delicious Chick Fil-A Sauce after eliminating sugar from your diet, there's good news! You can now make a similar version that will satisfy your taste buds using a copycat recipe. With only a handful of uncomplicated ingredients, including Lakanto Sweetener, you can utilize this sauce to enhance the flavor of any meal.
Ingredients
2 TBL Lakanto Classic or Golden Sweetener
½ c light mayonnaise (any kind works)
2 tsp yellow mustard
2 tsp liquid smoke (hickory or mesquite)
½ tsp garlic powder
¼ tsp paprika
Directions
Whisk together all of the ingredients. Chill until ready to use.
Serve with fries, hamburgers, chicken...basically anything you want to dip! Store in an airtight container for up to a week.
Enjoy! Let us know in the comments if you made this recipe.
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INGREDIENTS: MAKES: 8
1 ½ cups blanched almond flour (165 grams)
½ cup coconut flour (47 grams)
½ cup arrowroot flour (60 gr)
¼ -⅓ cup Lakanto Classic Sweetener (the amount depends on how sweet you want them)
112 grams Miyokos Vegan Butter cut into pieces and freeze
½ - ⅔ cup coconut yogurt such as Coyo brand or cold coconut milk from a can (use Whole Foods 365 brand)
2 tablespoons organic flax seeds freshly ground (grind these in a coffee grinder)
1 tablespoon aluminum and gluten free baking powder such as Rumford
2 teaspoons vanilla extract or 1 teaspoon vanilla paste
1 teaspoon fine sea salt
¾ cup frozen cranberries
Zest of 1 orange or blood orange
Coconut yogurt or coconut cream to glaze scones before baking
METHOD:
Preheat oven to 350 F.
In a food processor or Thermomix: incorporate the flours, orange zest, sweetener, baking powder, salt, and flax. Then add cold vegan butter and mix until crumbly and lentil sized pieces are formed: put all this into a large bowl: add the coconut yogurt and cranberries and combine just until integrated. Don’t over mix. Start with ½ cup yogurt and if needed add the rest.
Line a baking tray with Silpat or Silpain or parchment paper. Pour the dough onto the baking tray and form into a round ball, press down to form a 2″ high round loaf. Cut into 8 slices and bake in a preheated oven at 350F for 5 minutes until golden brown. Lower temperature to 340 F until baked through (they must be crunchy on the surface and moist inside). Cool on a perforated tray or cookie rack. These keep well for 2 days at room temp in a recycled salad container or freeze unbaked for longer storage and bake as needed (do not thaw before baking, bake frozen: they just take longer).
Blood orange glaze:
1 cup coconut milk powder, unsweetened
½ small blood orange/ juice
Mix both ingredients with a whisk until a thick smooth glaze is formed. You may need to adjust either liquid or dry.
Enjoy and share with friends and family!
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Ingredients
Instructions
Optional Additions:
Lakanto Maple Flavored Syrup
This easy-to-make dessert is perfect for those warm summer evenings when you're looking for a light and refreshing treat that won't leave you feeling guilty. Made with a blend of fresh berries, almond flour, rolled oats, pecans, and coconut oil, this recipe is not only delicious but also packed with healthy fats and fiber.
The secret to making this recipe low in calories is the use of Lakanto Classic Sweetener, a natural sugar substitute that has zero calories and a low glycemic index. This means that you can indulge in your sweet tooth without worrying about the health consequences.
Whether you're looking for a dessert to impress your dinner guests or just want to treat yourself to something sweet and healthy, Lakanto Berry Crumble is the perfect choice. So why not give it a try and see how easy it is to satisfy your sweet tooth without sacrificing your health.
Ingredients
Recipe Note
Serve with a dollop of Sugar-Free Whipped Cream or a scoop of Keto Vanilla Ice Cream, if desired.
Ingredients for Keto Dairy-Free Brownies
How to Make Perfect Keto Brownies
Tips to make these brownies even better.
Enjoy and share with family and friends!
]]>BARBEQUE SAUCE with MONKFRUIT
The original recipe below uses our Golden Sweetener, which really adds that rich cane sugar sweetness. As we were testing our new Organic Classic Sweetener in different recipes, we found this barbeque sauce was equally as good with that sweetener option...
So give this simple, homemade, sugar-free barbeque sauce recipe a try, even if you only have one of our sweeteners in your pantry!
Yields: 6 servings
Prep Time: 4 min
Cook Time: 13 min
Ingredients for Low-Carb BBQ Sauce
3 tsp Lakanto Golden Monkfruit Sweetener
2 tsp Mustard
1 tbsp Apple Cider Vinegar
1 tsp Spices Cinnamon Ground
1 tsp Smoked Paprika
¾ cup Water
½ cup Tomato Puree
½ tsp Garlic Powder
½ tsp Spices Onion Powder
½ tsp Celery Salt
¼ tsp Cayenne Pepper
⅛ tsp Spices Cloves Ground
⅛ tsp Black Pepper
Instructions for Low-Carb BBQ Sauce
Add the tomato puree, vinegar and mustard to a small saucepan over a gentle heat and stir to combine.
Add the paprika, cinnamon, Golden , cayenne, cloves, onion powder, garlic powder and black pepper to the saucepan, stir into the tomato puree to combine.
Add the water to the saucepan and stir into the tomato mixture to create a thick sauce.
Bring to a gentle boil and simmer over a low heat for 10 minutes.
Try this product
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Ingredients for Pumpkin Soup
How To Make Pumpkin Soup
Ingredients for Toasted Pumpkin Seeds
How To Make Toasted Pumpkin Seed Topping
Enjoy and share with friends!
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Ingredients for Alabama White Sauce
2 tsp apple cider vinegar
1 cup mayonnaise
1 Tbsp prepared horseradish
1 tsp fresh lemon juice
1 tsp lemon peel or zest, fresh
1 tsp mustard
1 Tbsp Maple Flavored Syrup by Lakanto
½ tsp smoked paprika
¼ tsp sea salt
⅛ tsp black pepper
Mix & Wha-la, Homemade Alabama White BBQ Sauce!
Add all the ingredients to a mixing bowl and mix together until smooth and well combined. Cover and refrigerate until ready to use.
Enjoy and for more recipes follow!
]]>Ingredients in Keto Strawberry Jam:
Instructions for Keto Strawberry Jam:
Instant Pot Spicy Keto Chicken Dip Ingredients
To Serve
HOW TO MAKE INSTANT POT SPICY KETO CHICKEN DIP
Enjoy and share with friends your Lakanto team!
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INGREDIENTS:
150 g almond flour
⅛ cup (14 g) coconut flour
⅛ cup (14 g) freshly ground flax seed
¼ cup (30 g) arrowroot
1 tsp fine sea salt (4 g)
2 tsp gluten-free, aluminium-free baking powder (at high altitude, use 1 tsp)
1 egg yolk at room temperature
½ tsp vanilla paste
60 g grass-fed butter such as KerryGold, cut in cubes and very cold
⅛ cup + 1 tbsp coconut cream or heavy cream
1 tbsp Lakanto Golden Monkfruit Sweetener
Egg wash:
1 egg
1 pinch sea salt
1 pinch Lakanto Golden Monkfruit Sweetener
For serving:
Lakanto Powdered Monkfruit Sweetener to sprinkle on top
Serve with grass fed butter, strawberries, and my keto jam.
INSTRUCTIONS:
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Ingredients for Sugar-Free Condensed Milk:
2 ½ cups heavy cream (full fat is needed)
¼ c butter
¾ c Lakanto Powdered Monkfruit Sweetener
½ tsp vanilla extract
Instructions for Sugar-Free Condensed Milk:
Bring the heavy cream to a light boil on medium high heat, stirring every 1-2 minutes to keep it from boiling over. Boil lightly for about 10 minutes to evaporate the cream.
Lower the heat to medium low and whisk in the butter, Lakanto Powdered Monkfruit Sweetener and vanilla extract. Keep whisking until the butter is fully melted.
Keep on this low boil for at least 30 minutes, stirring occasionally until thickened and reduced. The longer you let it simmer, the thicker it will become. Keep the heat low so the bottom of the pan does not scorch.
Let cool in pan for 30 minutes and then transfer to a glass jar and cool completely before refrigerating. Sugar-Free Sweetened Condensed milk can be used immediately or stored until use.
Enjoy and share with friends!
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Our cookie lovers, take note. This sugar-free pumpkin spice cream cheese frosting is perfect for your holiday party or family gathering. It’s soft and almost cake-like, filled with a blend of nutmeg, cinnamon, and cloves.
Ingredients:
1 egg
⅛ cup avocado oil
⅛ cup butter room temperature
½ cup Lakanto Golden Monkfruit Sweetener
⅛ cup Lakanto Classic Monkfruit Sweetener
½ cup canned pumpkin puree
1 teaspoon vanilla extract
1 ¼ cups gluten-free or All-Purpose flour (to make this Keto, use ¾ cup sifted almond flour, ¼ cup coconut flour and 2 T unflavored protein powder)
1 teaspoon baking powder
1 teaspoon soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ tsp allspice
¼ tsp ginger powder
(or use 2 T Pumpkin Pie Spice for the above 5)
Sugar-Free Maple Cream Cheese Frosting
2 oz cream cheese (not low fat)
2 T butter, softened
1 teaspoon vanilla
1 tablespoon Lakanto Maple Flavored Syrup
1 ½ cups Powdered Monkfruit Sweetener
1/2 teaspoon ground cinnamon
1/4 teaspoon sea salt
milk or cream to thin if needed
Directions
Preheat oven to 350 degrees and place rack in center of oven.
In a large bowl, beat eggs, oil, and softened butter together. Add Lakanto Classic and Golden Sweeteners and mix just until smooth and Sweeteners are dissolved. On low speed, mix in canned pumpkin, and vanilla. Scrape down sides of bowl.
Add the remaining dry ingredients to the bowl and mix all at once on low. Mix just until wet and dry ingredients are incorporated. Do not over mix. The mixture should be soft, but not wet. If needed, add 1-2 tablespoons flour.
Spoon or scoop the batter out onto a parchment lined or lightly greased cookie sheet, about 9 cookies per sheet.
Bake until the tops feel firm about 12-15 minutes. Cool completely.
Maple Frosting
Using paddle attachment or beaters on hand held mixer, beat cream cheese and butter together until smooth.
Add vanilla and Lakanto Maple Flavored Syrup, mix again.
Add Lakanto Powdered Monkfruit Sweetener, cinnamon, salt and mix on low until blended and mixed well, about one minute on medium speed.
Add milk or cream if needed to thin frosting to spreading consistency.
Frost cookies when completely cooled. Refrigerate any cookies not eaten within a day.
Cookies are best when eaten within 2 days
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Ingredients for Avocado Goat Cheese Salad
4 pieces sundried tomatoes
2 cups arugula
2 Tbsp extra virgin olive oil
1 ounce goat cheese
1 Tbsp pumpkin seeds
1 avocado
Ingredients for Sugar Free Maple Balsamic Dressing
1 Tbsp balsamic vinegar
1 Tbsp Lakanto Maple Flavored Syrup
1/4 tsp sea salt
1/8 tsp black pepper
Instructions for Keto Salad
1. Add the olive oil, balsamic vinegar, Lakanto syrup and a pinch of salt and pepper to a small mixing bowl. Stir well to combine.
2. Add the pumpkin seeds to a dry pan over a low heat and gently toast for a minute or two.
3. Add the arugula to a large serving/salad bowl. Slice the avocado and roughly chop the tomatoes. Add to the bowl with the arugula and toss to combine.
4. Crumble the goats cheese over the salad and season with a little salt and pepper.
5. Sprinkle the toasted pumpkin seeds over the salad.
6. Drizzle with the salad dressing to serve.
7. Garnish as desired.
With Lakanto Maple Flavored Syrup and our other sugar-free products, it is easy to live the sweet life without the carbs and calories that come from sugar. A sugar-free life never tasted so good.
Indulge in guilt-free sweetness with A Bite of Healthy's Maple Walnut Truffles. These tasty treats are crafted with all-natural ingredients, including walnuts, dates, and monkfruit maple syrup, making them a healthier alternative to traditional truffles. The blend of rich walnuts and sweet maple syrup creates a perfect balance of flavors and textures, with each truffle coated in a dusting of choclate sauce for a delicious finish. With easy-to-follow instructions and just a handful of ingredients, you can whip up a batch of these truffles in no time. Whether you're looking for a healthier dessert option or simply want to try something new, A Bite of Healthy's Maple Walnut Truffles are a must-try recipe for any foodie.
Ingredients
Directions
Recipe Note
(You may need to pop them back in the fridge for 5-10 minutes after your done rolling them into balls so they don’t make a mess in the chocolate)
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These roasted Brussels Sprouts drizzled with Balsamic Vinegar and our Sugar-Free Maple Flavored Syrup are crispy on the outside and tender and caramelized on the inside. So addicting and flavorful but still sugar-free.
Ingredients
1 lb Brussels sprouts trimmed, and halved length-wise
2 tablespoons olive oil
3 strips bacon cut into 1/4 inch pieces (optional)
2-3 tablespoons Lakanto Maple Flavored Syrup
2 tablespoons balsamic vinegar or more, to taste
salt and pepper to taste
Directions
Preheat the oven to 425 degrees F.
On a large baking sheet (we like to line it with parchment paper) toss together the halved Brussels Sprouts, olive oil and a large pinch of salt and pepper. Turn the sprouts so they are all cut side down on the baking sheet.
Sprinkle pieces of bacon evenly over the sprouts.
Roast in the preheated oven until tender and browned, and the outer leaves are crispy, about 20 minutes. Pro tip: after ten minutes flip them over for more even browning.
In a small bowl, mix the Lakanto Maple Flavored Syrup and Balsamic vinegar together.
Remove Brussels Sprouts from the oven and toss immediately with the maple syrup and balsamic vinegar and extra salt and pepper. Taste and adjust seasoning. Cook for 2-3 minutes more to complete caramelizing. Serve immediately.
Recipe Note
Read about the nutritious benefits of Brussels Sprouts in our article on Seasonal Eating: Fall and Winter Vegetables
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Ingredients for No Sugar Added, Peanut Butter & Jelly Cinnamon Rolls:
Ingredients for the Filling for No Sugar Added Peanut Butter & Jelly Cinnamon Rolls:
Ingredients for the Frosting for No Sugar Added Peanut Butter & Jelly Cinnamon Rolls:
Instructions for No Sugar Added, Peanut Butter & Jelly Cinnamon Rolls:
BAKE for 12 to 15 minutes, until golden brown. Let cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
Store cookies in an airtight container at room temperature for up to 5 days.
Nutritional Information Per 1 Cookie:
CALORIES 108
FAT 9.2 g
PROTEIN 4.2 g
CARBS 6.5 g
FIBER 0.9 g
Enjoy and share with friends!
]]>This recipe using Monkfruit Sweetener makes over this simple & sweet fruit dessert that can fit into Keto diets.
Make it for a brunch crowd, (serves 8-10) or freeze in individual cups to take out and heat up when you want something this delicious. Dust with some Lakanto Powdered Monkfruit Sweetenerand serve with Keto Vanilla Ice CreamorSugar-Free Fresh Whipped Cream
Ingredients
Streusel Topping
2 T Butter, melted (can sub coconut oil)
1/2 cup finely ground Almond Flour
1 1/2 T Lakanto Monkfruit Sweetener (can sub Classic or Golden)
1 tsp lemon zest
¼ tsp salt
1 T Coconut Flour (can sub gluten-free flour)
Batter
2 cups almond flour, sifted (can use a gluten-free flour)
2 tsp baking powder
1/2 tsp salt
1 tsp nutmeg or cinnamon
1/2 cup Lakanto Classic, or Golden Monkfruit Sweetener
1 egg
1 tsp vanilla extract
1/4 cup, melted butter or coconut oil, cooled
1 1/2 cups fresh blackberries, (also can sub frozen or another berry)
1 T lemon juice, fresh if possible
1 tsp lemon zest
¼ tsp Xanthan Gum (omit if using gluten-free flour)
Ingredients
Instructions
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Ingredients
1 2/3 cup (14 fl oz can) Coconut Cream
2 tbsp Almond Butter
2 tbsp Lakanto Classic Monkfruit Sweetener (also available in Organic)
Directions
Add all ingredients to a medium bowl.
Whip together with a hand mixer until well blended.
Top with a little cinnamon or other toppings as desired.
Recipe Note
Satisfy your cravings with the rich and creamy flavors of this Sugar-Free Salted Almond Butter Coconut Whip. Featuring a mouthwatering combination of coconut cream, almond butter, vanilla extract, and a pinch of sea salt, this recipe is the perfect way to indulge your sweet tooth while staying keto-friendly and sugar-free. Whip up a batch of this delicious dessert or snack and savor every guilt-free bite. Perfect for impressing your guests or treating yourself to a satisfying treat, this recipe is a must-try for anyone looking to enjoy a decadent dessert without compromising their dietary goals.
Enjoy and share with friends
Recipe Note :
Whip up a batch of Sugar-Free Whipped Cream to give an extra creamy, but still sugar-free touch.
We hope that you enjoy, share with friends and follow for more!
Ingredients
Directions
Leave a comment and share with friends!
]]>One of the best start-your-day-right recipes from Jennifer Marie Garza's new easy keto cookbook is sure to put a smile on your face and fuel you and your clan for a great day. The recipe makes 6 full-belly servings.
Ingredients:
8 large eggs
8 tablespoons butter
8 ounces cream cheese
1/2 cup Lakanto Powdered Sweetener
1/4 teaspoon ground cinnamon
Instructions
PREHEAT the oven to 350F°. Spray a 7x11 inch baking pan with cooking spray.
COMBINE the eggs, butter, cream cheese, sweetener, and cinnamon in a blender and blend on high for about 1 minute, until smooth. Alternatively, you can beat the ingredients in a bowl with an electric mixer for about 3 minutes.
POUR the mixture into the prepared baking pan.
BAKE for 40 minutes, until it’s golden brown on the top. Cut into 6 pieces and serve.
Store any leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave.
Try topping it with our Lakanto Maple-Flavored Syrup.
Enjoy, and find more easy keto recipes!
]]>4 Organic Pasture-Raised Egg Yolks
2 tbsp Coconut Oil
2 tbsp Grassfed Ghee
1 c Almond Milk
1 tsp Vanilla Extract
1/4 c Lakanto Classic Monkfruit Sweetener
1/2 tsp Sea Salt
3 heaping tbsp. Raw Cacao Powder