Sugar Free Sweet Chilli Sauce Recipe

Ditch the sugary sweet chilli sauce you can buy in the shops and make your own healthy low carb version! Thick, spicy, sweet and absolutely delicious. A family favourite.
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Asian, Thai
8 kcal



2 tbsp red chilli chopped

2 tsp ginger chopped

2 tsp garlic chopped (2 cloves)

1/2 cup / 120 ml apple cider vinegar

1/2 cup / 120g powdered sweetener

1/2 tbsp coconut aminos or soy sauce / tamari

1/2 cup / 120 ml hot water

1/4 tsp xanthan gum

Chop the red chilli, ginger and garlic. Add them to a pan together with the apple cider vinegar, coconut aminos and powdered sweetener.
Bring to the boil, then reduce the heat and let the mix bubble away on a low heat for 5 minutes.
Mix the hot water with the xanthan gum. Blend well so there are no lumps. Add to the pan and cook for another 5 minutes or until the desired consistency is reached.
Be aware that the sauce will thicken further while it cools.
Fill into a clean glass jar and let cool.
I calculated 1 portion = 2 tbsp of sauce. I think this is a fairly generous calculation – you could probably use this as a dip for up to 8 people.
This recipe made 170g of sauce, which fit into a 150 ml glass jar.
Serving: 35g
Calories: 8kcal
Protein: 0.1g
Fiber: 0.1g
Sugar: 0.3g

Easy Keto Lemon Pound Cake Bars

A classic keto cake made into easy bite-sized bars today. These Easy Keto Lemon Pound Cake Bars are perfect for Easter, breakfast or a healthy anytime keto treat.

I used a little butter for that great tasting cake but having the addition of Greek yoghurt really helps with the light and fluffiness of these lemon pound cake bars. Having a combination of flours too, rather than just one, also makes these nice and moist and spongy.

Prep Time 10 minutes
Cook Time 40 minutes
Servings 8
Calories 223 kcal
3.5 tbsp butter melted (or 50g)
3 tbsp unsweetened almond milk
4 large eggs divided
1/4 cup Plain Greek yogurt
1 tsp vanilla extract
4 tbsp lemon juice (apx. juice from 1.5 lemons)
1 tbsp lemon zest (apx, zest from 1 lemon)
1.5 cups almond flour (or 150g)
1/4 cup coconut flour (or 30g)
120 g Swerve confectioners (1/2 cup plus 2 tbsp) (or Better than Sugar confectioners or low-carb sweetener of choice)
1.5 tsp baking powder aluminum-free
1 tsp baking soda
1 pinch salt

Preheat the oven to  355F / 180C / 160 fan.

Add the butter and almond milk to a pan and simmer until slightly warm (don’t allow it to boil). (Option to microwave if you prefer). Allow to cool for 1 minute and add the egg yolks, yogurt, vanilla and lemon juice. Whisk with a hand balloon whisk to combine.

Place all the dry ingredients in a clean mixing bowl and stir.

Add in the egg yolk mix and whisk with the electric whisk until combined.

Whisk the egg whites in a clean mixing bowl using an electric whisk until thick and stiff peaks form.

Gently fold the egg whites through the lemon pound cake batter, or lightly beat with an electric whisk until smooth. Try not to over whisk so that batter doesn’t deflate.

Spoon the mixture into a grease proof lined tray (7 x 8.5 x 2 inches) and bake for about 40 minutes or until you can insert and remove a skewer without crumbs sticking. Note: After 30 minutes loosely cover with a sheet of tin foil (don’t seal around the tray) this will prevent the top over browning whilst the cake continues to cook and firm up.

Remove the tin foil and allow to cool for 10 minutes in the tray and then on a wire rack before slicing. Note: These easy Keto Lemon Pound Cake Bars will firm up when cooled so try not to over-bake.

Storage: Tupperware in the fridge for up to 5 days

Recipe Notes

Net Carbs: 4g

Nutrition Facts
Easy Keto Lemon Pound Cake Bars
Amount Per Serving (1 bar)
Calories 223
Calories from Fat 162
% Daily Value*
Fat 18g
Saturated Fat 5g
Trans Fat 1g
Cholesterol 106mg
Sodium 232mg
Potassium 130mg
Carbohydrates 8g
Fiber 4g
Sugar 2g
Protein 9g
Vitamin A 289IU
Vitamin C 4mg
Calcium 100mg
Iron 1mg
* Percent Daily Values are based on a 2000 calorie diet.

Rutabaga Fries Recipe

Is all food created equal or there are some more beautiful than the others? Let’s make rutabaga fries and find it out!

As I lately have some time, I was browsing on the internet the other day. Looking to find new, challenging thoughts, inspiring recipes that We have never tried before, to treat my family with. Looking for quite some time but could not come across too many interesting stuff. Right before I thought to give up on it, I discovered this yummy and easy treat simply by chance. The dessert looked so mouth-watering on its photos, it called for immediate actions.
It was simple enough to imagine how it is created, its taste and how much boyfriend might like it. Mind you, it is rather easy to please him when it comes to cakes. Anyways, I visited the page: Suncakemom and then followed the step by step instuctions which were coupled with wonderful pictures of the task. It really makes life much simpler. I could imagine that it is a slight hassle to take pics in the middle of cooking in the kitchen as you will often have gross hands so that i really appreciate the hard work she devote for making this post and recipe easily followed.
With that said I am encouraged presenting my own, personal recipes similarly. Many thanks the idea.
I was fine tuning the original formula create it for the taste of my family. I have to tell you it turned out an incredible success. They prized the taste, the consistency and loved having a sweet like this in the middle of a hectic workweek. They basically asked for lots more, a lot more. Hence next time I’m not going to commit the same miscalculation. I’m likely to multiply the amount to keep them happy.

This Rutabaga Fries Recipe was first published on suncakemom.

Peel the rutabaga. It has somewhat thick skin and the bigger the rutabaga is, it gets even worse.
Cut the rutabaga as we would do it with french fries about half inch / 1cm wide wedges. Try to cut them evenly otherwise the small pieces will get burnt while the big chunks hasn’t even warmed up.
Rub them with cooking oil and salt. Add optional spices and herbs if desired.
Place them onto a rack, parchment paper or baking sheet.
Put them into a 400°F / 200°C oven for 30 – 40 minutes.
Or just simply deep fry them as regular french fries until golden brown.