Swerve = It is made from chicory root (oligosaccharides), calcium, vitamin C, and orange peel.SWEETNESS/CONVERSION = Same as table sugar. Use cup for cup.
CALORIES = 0
WHY I USE IT = Swerve has none of the strong aftertastes of stevia or artificial sweeteners.
BENEFITS = Keeps ice cream soft, makes perfect caramel sauce, makes cookies soft on the inside and chewy on the outside, and it tastes great.
1. CHOLESTEROL: It decrease the levels of serum LDL cholesterol in the blood.
2. INFLAMMATION: It contains vitamin C, one of the most powerful antioxidants.
3. DIABETES: The inulin content is not digestible, so its lack of glucose can help promote optimal blood sugar levels while also increasing stool bulk and consistency.
4. CONSTIPATION: It provides soluble fiber, which improves digestion.
5. GALL BLADDER ISSUES: It builds your body's resistance to gallstones and liver stones. By increasing the flow of bile, it assists the body in digesting foods and liquids. The extra bile also helps break down fats in the body.Chicory root has a mild laxative effect, increases bile from the gallbladder, and decreases swelling.
6. URINARY INFECTIONS, KIDNEY STONES and GOUT: It has diuretic properties that provide protection for the urinary tract system and kidneys. Toxins are removed and the cleansing of the body is stimulated because of an increase in urine flow. It has been used to expel gravel, calcium deposits, and excess uric acid from the body, which helps to prevent gout and kidney stones.
7. WEIGHT LOSS: Chicory root benefits weight loss because of the effect it has on the digestive system. It is an excellent source of fructooligosaccharides which help promote the growth of beneficial bacteria in your digestive tract. It also increases the rate of the break down of fats. It also helps with weight loss because it helps keep insulin levels low while enjoying sweet foods.
8. NATURAL "Liver" CLEANSER: Chicory root also supports the body's detoxification system through the liver and kidneys, and is believed to help with calcium absorption. Chicory also helps prevent jaundice and an enlarged liver when mixed with water. Because of Chicory Root’s potential for removing contaminants from the digestive system, the liver does not have to work as hard to filter out toxins that may have escaped into the bloodstream. It also acts as a gentle laxative and diuretic for removing excess water and toxins, and this can also reduce strain on the liver.
9. ANXIETY: It is a natural sedative and anti-inflammatory for the nervous system. If you have anxiety issues and still drink coffee, this sweetener can help.
10: INDIGESTION: It acts as an herbal antacid, the root neutralizes acid and correct acid indigestion, heartburn, gastritis, vomiting, upset stomach. Because it stimulates bile production, this helps to speed up the digestive process after eating too much rich food.
11. SKIN: Used externally, the Chicory Root has healing properties for cuts, sunburn, swellings, hemorrhoids, and poison ivy. It reduces the inflammation of rheumatism and the pain of stiff and sore joints.
UNDESIRED PROPERTIES = It is expensive, but other than that it is perfect!
Glycemic Index of Sweeteners
Stevia Glycerite = 0
Erythritol = 0
Swerve = 0
Truvia/ZSWEET = 0
JUST LIKE SUGAR = 0
Xylitol = 7
Maple Syrup = 54
Honey = 62
Table Sugar = 68
1/2 cup butter or coconut oil
1/2 cup Swerve (or erythritol )
1 tsp stevia glycerite (omit if using xylitol)
3 eggs, beaten
1/2 cup natural peanut butter
3/4 cup sour cream
1 tsp vanilla extract
2 cups peanut flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp Celtic sea salt
1 cup ChocoPerfection Bar, chopped
Preheat oven to 350 degrees F. Cream butter and sweetener. Beat eggs in well. Mix in peanut butter, sour cream, and vanilla. Combine peanut flour, baking powder, soda and salt together and add to creamed mixture. Stir in most of the chocolate chips, reserving a few for the top. Spoon mixture into greased mini muffin tin. Place in oven for 10-12 minutes. Test with a toothpick for doneness. Makes 12 large muffins or 42 mini muffins.
NUTRITIONAL COMPARISON (per 1 large cupcake)
Traditional Chocolate Chip PB Cupcakes = 396 calories, 49.5 carbs, 2.5g fiber
"Healthified" Chocolate Chip PB Cakes (making 12 servings) = 302 calories, 12 carbs, 6.9g fiber
"Healthified" Mini Muffins (making 42 muffins) = 86 calories, 3.6 carbs, 2g fiber
*Nutritional Info using ChocoPerfection Bar
Wow, you've got some great-looking desserts and baking here lately.
ReplyDeleteThanks so much!
ReplyDeleteOMG! These are sooooooooooo good!! I just pulled them out of the oven and the kids love them too!! The almond flour worked well. I'll have to order some peanut flour. Thank you!
ReplyDeleteI just want to say that I love the addition of photos of all the ingredients you're using. It's helpful to see the exact brands you select when making your recipes.
ReplyDeletecould I use greek yogurt instead of sour cream? I have a milk sensativity.
ReplyDeleteI would try a coconut based yogurt if you have a dairy sensitivity. Happy baking!
ReplyDeleteWhy do you use Truvia and not Stevia? I am reading online, but just am wondering what guides you?
ReplyDeleteI am new to and LOVE your blog. I made zebra cakes last week and plan to make the muffins this week.
Thanks for all you do.
Truvia is a mixture of stevia and erythritol. I personally use erythritol and stevia rather than Truvia. BUT for people who want an option that is found in a traditional grocery store I list Truvia.
ReplyDeleteHappy Baking! These little bites are heaven!
My local grocery just had powdered stevia, no truvia. Do you think it is fair to use the same amount of the stevia as the truvia? THANK YOU FOR ALL YOU DO!!!!
ReplyDeleteNo... You would only want to use a tsp of stevia... Otherwise it will be too bitter. I also would add erythritol or xylitol for crystallization and bulk. Check out www.netrition.com
ReplyDeleteHappy baking!
Can I make these with xylitol? What qty would you recommend? 1/2 cup? Would I also need the Stevia glycerite?
ReplyDeleteAll fixed Molly! Thank you!
ReplyDeleteI reduced the peanut flour by 1/2 cup (simply because I didn't want to open a new package) and they still turned out fantastic! I love having being able to have "muffins" without the carbs.
ReplyDeleteThanks Molly! I'm glad to hear you liked them!
ReplyDeletei bought just bought the "taste like sugar" which one would i use baking,brown or table and how much? im still waiting on your cookbook, have the other two, love them. Have to tell you. I had a mortons neuroma removed on july 1 and have the complication of complex pain syndrom and have tons of nerve pain. Dr. had me take two different type of antidepressants that are suppose to help with nerve pain, well i hate how i felt on them, after reading some of your book, i started taking 1000mg of magnisum, 750 of gabe and one of the 5 htp and i have been competely painfree with this little pain cocktail. Thank you so much, even told one of the foot docs i work with and told him what im doing and he is going to start having his patients take that for their nerve pain...
ReplyDeletefirst time since july 1 i have been out of pain, thank you sooo much
connie
Thank you Thank you Thank you for writing! I know many doctors think I am crazy, but the proof is in the results! You are amazing! Keep it up!!!
ReplyDeleteFor this recipe, I would use 1/2 cup of either, I like the taste of the Table Top better.
Happy Eating!
Thank you so much for this recipe. My husband and I agree that this is the best of the best of the low carb recipes I've tried thus far. So moist and delish! Our second favorite are your chocolate chip cookies in your book, by the way. Yum!!
ReplyDeleteThanks SO much Rischa! You are very sweet!!!
ReplyDeleteOh!!! I'm crazy frustrated right now! I paid an obscene amount for 1 lb Just Like Sugar (baking). I added 1/2 c to the butter to cream & within seconds it globbed up into one solid mass! Ruined & 1/2 c wasted! Any idea what went wrong???
ReplyDeleteDid you melt the butter? The JLS is all a fiber so it will suck up all the liquid and solidify. Was that the problem?
ReplyDeleteYes. Too bad that isn't stated on the pkg or on your recipe. I''m on attempt 3. (determined to have these yummies for tomorrow). It seems to be ok- they're in the oven, so time will tell!
ReplyDeleteI suggest to sift the peanut flour and the JLS together (and baking powder) before adding the butter...just in case:) lol
ReplyDeleteI am dairy-free. Is there a good substitute for sour cream you can recommend?
ReplyDeleteI would use coconut cream. You can find all my milk and dairy substitutions at my aStore.
ReplyDeleteHappy eating!
This is the recipe we made today, using the swerve. It was a huge hit with all three of my kids, which says a lot. It is funny to think that these are way healthier than my daughter's usual cheerios and milk. Do kids have to stick to the 10 tsp of sugar in bloodstream, or can they metabolize a little more?
ReplyDeleteA normal blood sugar is actually 1 tsp of sugar! Kids can metabolize more but that doesn't mean it still won't effect them in the long run (blood sugar spikes, fatty liver, etc). Our boys get little to no sugar and they thrive and are very active. :)
DeleteHave you ever used the silicone muffin and/or cake pans?
ReplyDeleteNo, I haven't but people that use them seem to like them. :)
Deleteyour link to the peanut flour above in the recipe ingredient list takes you to Stevia glycerite. Where do you buy peanut flour? Do you use the dark or milk choco perfection bars?Also, is there something else you could recommend using for the chocolate chunks that costs less than the choco perfection bars? Thanks. I have 2 of your books and I love your blog and the fact that you actually answer people questions!
ReplyDeleteThank you! I do my best to answer all questions that come in. I fixed the above for the peanut flour. Thanks for pointing it out! I use the brand in my astore that it links to now. I use the milk chocolate chocoperfection bars. I haven't seen any lower price alternatives. The best would be to make your own (Cocoa, coconut oil, a little salt and maybe some vanilla extract if you like). :)
Deletedidn't even think about making my own...thanks!
DeleteI can't find peanut flour in our local health food store and, since shipping to Canada is exorbitantly priced, I substitute almond flour VERY successfully!! Also, I used an 85% cacao by Lindt and the kids loved it - a little bittersweet to off-set the sweetness.
DeleteDoubled the recipe so I can put some in the freezer in preparation for school lunches, as my 4 kids ask for these by name (My 11 year old son eats 4 in one sitting)!! It made 3 dozen plus 2 (coffee time!!). Enjoy!!
Maria, thanks for creating recipes we all enjoy and that fill us up - especially important for my bigger kids. I'm getting the hang of grain/sugar free, and having fun experimenting!!
Awesome! Thanks for letting me know how it went. :)
DeleteDo you like Swerve or Just Like Sugar better?
ReplyDeleteI like both but Swerve is about half the price of Just Like Sugar so that is my favorite. :)
Deletewhen you bake with coconut oil, what type/brand do you use? I buy Nutiva and love it, but it does have a strong coconut taste. Was wondering what you preferred when baking.
ReplyDeleteI use this brand because it tastes good and it is a good price. :) http://astore.amazon.com/marisnutran05-20/detail/B001EQ5I9M
DeleteMaria,
ReplyDeleteDo you know if there can be any negative side effects from using a chicory root sweetener?
Since it is almost all fiber, as with any fiber, you can get loose stools if you eat a lot of it (like a whole bag). I did a post on it if you just search on the right above for "chicory root"
Deletewhat can I use instead of dairy for the sour cream
ReplyDeleteYou could try Coconut Kifer. :) http://mariahealth.blogspot.com/2012/05/dairy-free-frozen-yogurt.html
Deleteoh and how much almond flour can I use instead of peanut flour?????
ReplyDeleteYes, it just won't have the peanut butter part of the flavor. :)
DeleteYum, these just came out of the oven. Created a little concoction of flours since I didn't have peanut..mixed coconut, almond and Jay Robb protein. Thank you Maria!
ReplyDelete1)Can peanut flour, almond flour, and hazelnut flour be used interchangeably in baking?
ReplyDelete2)When you say coconut oil or butter in a lot of your recipes, do you mean for the butter to be melted so it is like "oil"--or just softened? (There's such a difference in the consistency--especially with cookies which flatten out with the oil.)
Thanks for all your recipes.
1) For the most part, yes. They will have a different flavor and Blanched Almond flour will have a consistency closer to real flour vs. a different nut meal.
Delete2) Coconut Oil is solid at room temperature. If it should be softened, I state that in the recipe. :)
Sorry, I didn't know that. I got coconut oil at the store and thru Amazon and it is all "liquid". I notice the label says "becomes liquid at 76 degrees". We don't keep our house that cool so no wonder my cookies flattened out. Maybe in the winter, it will solidify when our house is cooler. Thanks!!
DeleteAh! That must be it. Our house usually is about 74. :)
Deletei didnt want to turn on my oven, so i made these in my waffle iron...they turned out perfectly! now i have peanut butter chocolate chip wafflemuffins!
ReplyDeleteThanks! Great Idea!! :)
DeleteAnother fabulous recipe from you! I am really loving these. I made twelve big muffins and froze most of them. When I take them out of the freezer I throw them in the microwave for twenty five seconds and I have a great breakfast or dessert. I bought all the ingredients you use and am loving the flavor so much more than using Splenda. Thank you!!
ReplyDeleteThank you! :)
DeleteDo you use hershey sugar free chocolate chips (as shown in picture)when baking?Just picked up a bag and noticed that they contain maltitol, which I thought was a no no?
ReplyDeleteThanks for all your recipes!!
Thanks! Yeah, that's why I use a chopped up ChocoPerfection bar. There aren't any good sugar free chocolate chips. :)
Delete