Enjoy the Easter break by baking these sugar-free desserts for Easter
Easter is the holiday of chocolate overload and endless food to enjoy with the family. Too sugar however, can often become too much to handle.
In fact on average, Australians consume twice the recommended daily intake of sugar. Which is why these sugar-free Easter desserts will satisfy any sweet-cravings whilst still keeping healthy.
The delicious desserts are made with Lakanto’s range of low-carb, low calorie Monkfruit products as an alternative to sugar – The Monkfruit Sweetener.
Originally cultivated by Buddhist monks in East Asia for its sweetness and apparent healing properties, the Monk fruit has been used to create a 100% natural alternative to sugar.
Made from the melon-like, Monk fruit, which derives its sweetness from antioxidants in the fruit’s flesh, the new sweetener has 93% fewer calories than sugar, zero net carbs, zero glycemic impact and no fibre, maltodextrin, stevia, artificial sweeteners or flavourings. This makes them suitable for those on gluten-free, diabetic, ketogenic, candida, paleo, vegan and low-carb diets.
These recipes are perfect for kids and adults alike, and will help cut back on the sugar overload this year, without any compromises on enjoyment.
Carrot Cupcakes
Add the delicious vegetable to your desserts for a healthy end to Easter lunch. This recipe is gluten-free and serves around 12 cupcakes – perfect for the family.
Ingredients
Carrot Cake Mix:
2 ¼ cups Gluten Free plain flour
1 cup Lakanto Monkfruit Golden Sweetener
1 teaspoon baking powder
1 teaspoon bicarb soda
2 teaspoons ground cinnamon
1 cup canola oil1 teaspoon vanilla essence
3 large eggs
½ cup chopped pecans
¾ cup milk
1 ½ cups grated carrot
Cream Cheese Icing:
1 cup cream cheese, softened
½ cup Lakanto Monkfruit Classic Sweetener
Method
1.Preheat the oven to 180ºC fan forced. Prepare a cupcake or muffin tin with cases or grease sides with oil or butter.
2.Combine all the dry ingredients together in a bowl.
3.Combine all the wet ingredients together in a separate bowl.
4.Then carefully fold the dry ingredients into the wet mixture gently stir until fully combined. It is important to not over mix the batter or will become heavy and doughy.
5.Pour the mixture evenly across 12 cupcake cases.
6.Bake for approx. 12-15 minutes.
7.Meanwhile, for the icing, use an electric hand mixer to whip the cream cheese with the sweetener until combined. Set aside.
8.Allow the cupcakes to cool completely before icing with the cream cheese frosting.
Hot Cross Buns
Ingredients
For the Buns:
1 tablespoon dry yeast
½ cup Lakanto Monkfruit Classic Sweetener1
½ cups warm milk
4¼ cups bread flour
2 tsp cinnamon powder
2 tsp All Spice
1/2 tsp salt
1 1/2 cups sultanas
1 -2 oranges, zest only
3 1/2 tbsp unsalted butter, melted and cooled
1 egg, at room temperature
For the crosses:
1/2 cup flour (any white flour)
5 tbsp water (Mix together to form a paste)
For the glaze:
1 tbsp Lakanto Monkfruit Classic Sweetener
2 tsp water
½ tsp Arrowroot (Mix together to brush over the hot cross bun)
Method
1.Place the yeast and 2 teaspoons of the sweetener in a large bowl, then pour in milk. Leave for 5 minutes until it froths.
2.Add remaining Bun ingredients, starting with the flour and remaining sugar.
3.Use a mixer fitted with a dough hook to mix until a smooth elastic dough forms. Add extra flour if required. (Alternatively, dust a work surface with flour and knead by hand for 10 minutes or until smooth).
4.Allow the mix to rise (double in volume covered with a damp tea towel).
5.Knock the mixture back.
6.Roll into even ball sizes approx. 4cm push down to 2 cm flat place on a greased baking tray. (Place the balls approx. 2 cm apart).
7.Next, pipe the Cross mixture over the top and allow the mixture to rise about 70% in volume (approx. 30 minutes room temperature).
8.Pre heat the oven to 180c and bake the buns for 20 minutes until golden brown, then brush with the glaze mixture or simply dust with a cinnamon sweetener mixture. Serve warm or keep in the fridge for up to 7 days.
Double Choc Muffins
No need to miss out on the chocolate frenzy during Easter, as these muffins are full of chocolate but still manages to cut back on the sweetness – a win for all.
Ingredients
For the cupcakes:
1 Cup Butter
1 Cup Lakanto Monkfruit Classic Sweetener
1 Cup Water
2 whole Eggs
1 Cup Self Raising Flour
1 ½ Cups Plain Flour
¼ Cup Cocoa Powder
200g Dark Unsweetened or No Added Sugar Chocolate
For the ganache frosting:
200ml Full Fat Cream
100g Dark Chocolate
2 Tbsp Monkfruit Classic Sweetener
Method
1.Pre-heat the oven to 160c fan assisted (Nofan–180c).
2.Prepare a muffin or cupcake tray with cases, or grease with oil or butter.
3.In a medium pot, melt the butter, chocolate and classic sweetener.
4.Whisk the mixture until smooth then add the cocoa powder and water.
5.Next, mix the flours, and sieve
6.Add the whole eggs to chocolate mix and then fold in the dry ingredients.
7.Pour evenly across 12 cupcake cases, and bake for 25-30minutes.
8.Remove from oven and allow to cool.
9.Next, make the Ganache frosting by heating the cream and adding the chocolate and Sweetener in a pot over a medium heat (do not boil). Allow to cool until it starts to thicken.
10.Once the cupcakes are completely cool, spread the ganache over each cupcake, and decorate with no added sugar Easter eggs or bunnies.
11.Keep chilled and enjoy.
