No Sugar Added Chocolate Chip Skillet Cookie: A Taste of Country Comfort

No Sugar Added Chocolate Chip Skillet Cookie: A Taste of Country Comfort

Jump to Recipe

Welcome to our cozy kitchen, where the drool-worthy aroma of freshly baked cookies fills the room. Today, we’re delving into the heart of old-fashioned, country-style cooking with a twist—a classic chocolate chip cookie baked to perfection in a trusty cast iron skillet. But there’s a delightful secret: we’ve reimagined this beloved treat by bidding farewell to added sugars. In its place, we’ve turned to natural zero-sugar alternatives for our sweeteners, crafting a wholesome and indulgent cookie.

To sweeten the pot, we’ve chosen sugar-free chocolate chips that melt into each bite, creating a symphony of flavors that’ll transport you to simpler times. So, preheat your oven, and embark on a journey of homemade goodness that’ll warm your heart and tickle your taste buds! Whether you know your way around a kitchen or a novice, this recipe will become your new go-to for guilt-free indulgence. Let’s dive in and savor the joy of creating a sweet masterpiece that will become a family favorite for generations.

No Sugar Added Chocolate Chip Skillet Cookie

This is an easy recipe that uses sugar substitutes. The same great taste of a chocolate chip cookie without the added sugars.
Prep Time 10 minutes
Cook Time 30 minutes
Course Dessert
Cuisine American
Servings 16


  • 1 10 – 12 inch Cast Iron Skillet


  • 2 cups all purpose flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 large egg
  • 1 egg yolk
  • 1 tsp vanilla extract
  • 1 cup Swerve brown sugar
  • 1/2 cup allulose baking blend
  • 1 1/2 sticks melted butter


  • Mix together the flour, baking soda, and salt and set aside.
  • Preheat oven to 325 degrees.
  • In another mixing bowl, using an electric mixer blend together the melted butter, Swerve brown sugar, and allulose baking blend.
  • Then add the egg, egg yolk, and vanilla extract. Blend well.
  • Add in the flour mixture a little at a time. Mix and then add more until it is all combined.
  • Add the chocolate chips.
  • Spread the cookie dough into the cast iron skillet.
  • Place in the oven for 25 – 30 minutes. Keep an eye on it. When it just turns golden brown remove from the oven.
  • The cast iron skillet will be hot. IIt will continue cooking as the cast iron skillet cools down.
  • Serve with your favorite ice cream and chocolate syrup. Enjoy!
Keyword Cast Iron Cooking, Chocolate Chip Cookie, Diabetic Friendly, No Sugar Added Skillet Cookie, Skillet Cookie
Breads, Desserts, Recipes

No Sugar Added Lemon Blueberry Bread

No Sugar Added Lemon Blueberry Bread

“Satisfy Your Cravings Guilt-Free: The Ultimate No Sugar Added Lemon Blueberry Bread Recipe”
Our quest for a guilt-free sweet fix often feels like a culinary adventure in a world where sugar rules. But worry not, because we’ve got the perfect solution: our No Sugar Added Lemon Blueberry Bread recipe. If you’re searching for a healthier way to indulge your sweet tooth, you’re in for a tasty ride.

Imagine your kitchen filled with the irresistible aroma of fresh blueberries and the citrusy scent of lemon as this delicious bread bakes. It’s like a cozy, sunlit morning captured in a loaf, and it’s about to make your day a whole lot sweeter – without the sugar crash.

But this isn’t just another recipe; it’s a salute to mindful eating. It’s proof that ditching refined sugar doesn’t mean saying goodbye to flavor.
So, toss on your apron, fire up the oven, and dive into the world of moist and delicious No Sugar Added Lemon Blueberry Bread!

No Sugar Added Lemon Blueberry Bread

Get ready to have your taste buds blown away by this amazing Lemon Blueberry Bread recipe! It's super easy to make and is drool-worthy.
Prep Time 15 minutes
Cook Time 1 hour
Course Dessert
Cuisine American
Servings 10
Calories 229 kcal


  • 1 1/2 cups All purpose flour or the flour of your choice
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup granulated sugar substitute
  • 1/3 cup butter melted
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 tbsp lemon zest zest 1 lemon
  • 1/2 cup milk
  • 1 cup blueberries
  • 1 tbsp all purpose flour for blueberries

Lemon Glaze

  • 1/2 cup powdered sugar substitute
  • 2 tbsp fresh lemon juice
  • 2 tbsp melted butter
  • 1/2 tsp vanilla extract


  • Preheat oven to 350 degrees and lightly grease and flour a loaf pan.
  • In a small bowl, mix flour, salt, and baking powder.
  • In another mixing bowl, mix together the sugar, butter, eggs, vanilla extract, lemon zest, and lemon juice.
  • Next add in part of the flour mixture and half of the milk. Mix together and continue until all the flour and milk is added. Do not over mix. Stop mixing as soon as everything is combined.
  • Rinse off the blueberries. Then toss them in a bowl with 1 tbsp of flour. Coat all the blueberries with flour.
  • Fold the blueberries into the batter.
  • Pour batter into the loaf pan. Bake for 55 – 65 minutes. Check at 55 minutes by inserting a toothpick in the center. If it comes out clean then it is done. If not, bake a few more minutes. Remember every oven cooks differently.
  • Remove from the oven and allow to cool a few minutes before removing from the loaf pan.
  • Mix all the glaze ingredients together and let it set for a few minutes while the bread cools.
  • Remove from the loaf pan and pour the glaze over the bread. Enjoy the drool-worthy treat!
Keyword Cast Iron Cooking, Easy desserts, Easy Recipe, Lemon Blueberry Bread, No sugar added
Desserts, Recipes, Uncategorized

Keto Peach Cobbler

This recipe is from a Keto Cookbook I own. I’ve changed a few things on the recipe. I am posting the changed recipe below. The original recipe said to cover with foil so the dough doesn’t burn. I am changing that to bake for 15 – 20 minutes until the dough is golden brown and then cover with foil. Also, I add more cinnamon than the original recipe called for. Lastly, I think vanilla extract needs to be added. I’m adding 1 tsp of vanilla extract to the recipe.

Keto Peach Cobbler

This is an easy low carb, no sugar added recipe that is Diabetic friendly. 9 carbs per serving. A serving is 1/3 cup.
Prep Time 10 minutes
Cook Time 45 minutes
Course Dessert
Servings 12
Calories 169 kcal


  • 2 cans No sugar added Peaches Can also use frozen or fresh peaches.
  • 3 tbsp Monk Fruit Use whatever sugar substitute you prefer
  • 1/4 tsp Xanthan Gum
  • 1 tsp Vanilla Extract


  • 3/4 cup Finely Ground Almond Flour
  • 1/2 cup Coconut Flour
  • 1/4 cup Monk Fruit Or whatever sugar substitute you prefer
  • 1/4 tsp Salt
  • 1 1/2 tsp Baking powder
  • 1 large egg beaten
  • 1/4 cup melted butter or coconut oil
  • 3/4 cup Heavy cream
  • 1 tsp ground cinnamon


  • Preheat oven to 350 degrees. Place 1 tsp of butter or coconut oil in a skillet or 9 inch pie plate and place in oven while preheating to melt.
  • Pour drained peaches into a mixing bowl. Add in monk fruit, vanilla extract, and xanthan gum. Mix well.
  • Pour peaches into skillet or pie plate. Arrange in a single layer. Set aside.
  • In a mixing bowl combine the dry ingredients. Almond flour, coconut flour, salt, baking powder, monk fruit, and cinnamon.
  • Mix in egg, heavy cream, and melted butter. Mix until a dough forms. It will have a cookie dough consistency.
  • Use a small cookie scoop or a tablespoon to dip the dough onto the peaches.
  • Bake uncovered for 15 – 20 minutes and check. If the dough is golden brown then place foil over to prevent the dough from burning. This should bake a total of 45 minutes on 350 degrees.
  • Remove from oven and allow to cool about 5 minutes before serving. Serve with sugar free whipped topping or Keto Ice Cream. Those recipes can be found on my YouTube channel.
Keyword Cast Iron Cooking, Diabetic Friendly, Diabetic recipes, Easy desserts, Low Carb Recipes, Keto Friendly, No sugar added, Peach Cobbler, Summer recipes
Desserts, Recipes

No Sugar Added Lemon Blueberry Cheesecake

9 inch spring-form pan
For Crust
2 1/2 cups pecan flour or pecans to turn into pecan flour
1/2 cup melted butter
1 1/2 tablespoons Swerve Brown Sugar
1 1/2 tablespoons Stevia
2 tablespoons cinnamon

For Filling
3 – 8oz packages cream cheese (room temp)
1 cup Stevia
1 cup sour cream
3 tablespoons all purpose flour
The zest & juice of 1 lemon
3 large eggs (room temp)
2 large egg yolks (room temp)
2 cups blueberries

For Topping
1 – 2 tablespoons flour
2 tablespoons water
1 cup blueberries
1 teaspoon lemon juice

For Crust

Preheat the oven to 325 degrees F.
Pour pecan flour into mixing bowl. (To make pecan flour watch video. Blend pecans to flour consistency).
Mix in all ingredients.
Place parchment paper in the bottom of spring-form pan.
Spray the sides of pan with cooking spray.
Pour crust mixture into pan.
Pat the mixture out until the bottom is covered. If you want the crust to go up the sides of the cheesecake then pat up the sides on the pan.
Place crust in oven for 10 minutes.
Remove from oven and let cool.
Turn oven down to 300 degrees.
Once cooled prepare for a water bath.
I place the spring-form pan in an oven bag and then add a layer of aluminum foil over that for extra protection.
Then place the spring-form pan into a large pan. I use a larger cast iron skillet.

For Filling
Place cream cheese in a large mixing bowl.
Mix until smooth.
Add in flour & Stevia & mix until smooth.
Add in the sour cream, lemon zest, and lemon juice and continue to mix on low speed until combined.
Add eggs one at a time and mix before adding the next.
Fold in the blueberries.
Pour the filling onto the crust.
Double check to make sure spring-form pan is ready for water bath. Make sure everything is wrapped where it won’t leak.
I’m using a cast iron that I’m putting the spring-form pan in. I will fill the cast iron with water until the spring-form has water a little over half-way up the side.
Place in the oven for 1 hour and 15 minutes.
Turn oven off and leave the cheesecake in the closed oven for 30 minutes.
After 30 minutes, open the door slightly and leave the cheesecake in for another 30 minutes.
Once that time has passed, remove the cheesecake from the oven.
Remove the water bath materials as soon as it is cool enough to touch.
Place cheesecake in the refrigerator to continue cooling.

For the Topping
Over medium heat pour blueberries into sauce pan.
Mix together water and flour and pour in.
Mix in remaining ingredients.
Mix until the sauce thickens.
If it does not thicken enough add an additional tablespoon of water and flour mixed together.
Once thickened, remove from heat.
Place in the refrigerator to cool.

Once cheesecake and topping has cooled. Pour the topping on the cheesecake. Garnish with sugar free whipped topping.

Breads, Recipes

No Sugar Added Blueberry Bread

1 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 tsp salt
2/3 cup Stevia
1/2 cup milk
1/4 cup unsweetened applesauce
1/4 cup vegetable oil
1 egg
1 teaspoon vanilla extract
1 1/2 cups blueberries

Preheat oven to 350 degrees
Grease & flour a loaf pan
In a mixing bowl add flour, baking powder, salt, and Stevia. Mix together.
Add in milk, applesauce, vegetable oil, egg, and vanilla extract. Mix well.
Carefully fold in blueberries.
Pour into loaf pan.
Bake 60 – 70 minutes or until a toothpick inserted in the center comes out clean.
Let cool 10 minutes and then remove from pan and place on cooling rack.
Great served with melted butter.
If you would like it sweeter you can always add a sugar-free lemon glaze. I have the link for the glaze in the video description.
Thanks for stopping by. Have a Merry Christmas!

Desserts, Recipes, Side Dishes

Sugar-free Pecan Praline Biscuits

1 can of biscuits or 6 – 8 homemade biscuits (uncooked)
For filling
1/2 cup chopped pecans
1 tablespoon butter melted
1 tablespoon Swerve Brown Sugar Substitute
Praline Glaze
4 tablespoons butter
1/2 cup Swerve Brown Sugar Substitute
1/2 cup chopped pecans
1/2 cup heavy whipping cream
1 teaspoon vanilla

Preheat oven to whatever temperature the biscuit can says or the biscuit recipe calls for.
Line a baking sheet with parchment paper.
If using homemade biscuits, place the biscuits into a freezer for about 10 minutes to get firm enough to cut in half.
Cut biscuits in half.
Over medium heat mix together the filling ingredients. Cook for a couple of minutes until pecans smell toasted.
Remove from heat and place a spoonful on the biscuits. (Place on the bottom half of the biscuits.) Place the top back on the biscuits and you will have a pecan filled biscuit.
Place in preheated oven and bake until golden brown.

Praline Glaze
Melt 4 tablespoons of butter over medium heat. Add in Swerve brown sugar. Add in pecans and cook until sugar is dissolved. About 2 – 4 minutes. Reduce heat to low and add in heavy whipping cream.
Mix constantly for a couple minutes until it turns into a glaze and thickens.
Add in vanilla extract.
Keep warm until biscuits are done. If it cools it will harden a little and it needs to be a glaze when poured over biscuits.
Remove done biscuits from oven and pour over each biscuit. This is best served immediately while warm. But it can be reheated for later.
Serve and enjoy!

***Note – If you don’t want sugar-free you can use regular brown sugar instead of Swerve and get the same results.

Desserts, Recipes

Sugar-free Candied Pecans

1 cup pecans
5 tablespoons Swerve Brown Sugar
4 tablespoons butter
1 pinch salt
Cinnamon (optional)

In a skillet melt butter over medium high heat.
Add in brown sugar.
Stir until a caramel syrup forms.
Add in pecans and coat well.
Add a pinch of salt.
Continue to stir making sure to get the edges of the skillet until the syrup turns a darker color. Between 3 – 5 minutes.
Once it starts to turn darker remove from heat and pour onto parchment paper and sprinkle with cinnamon.
Spread the pecans out and let cool.
Once cool you can break them apart and enjoy.
Store in the refrigerator.
They are so delicious they probably won’t last long enough to store.

Desserts, Recipes

Sugar-free, Dairy-free Hot Chocolate

You can add regular milk and sugar to this recipe if you don’t want it to be sugar-free or dairy-free and it is still delicious. I am watching my sugar intake and decided to try it with unsweetened almond milk. It turned out great.

1/2 cup swerve confectioners sugar substitute
1/4 cup Hershey’s Cocoa Powder unsweetened
1 pinch of salt
1/3 cup hot water
4 cups unsweetened almond milk
1/2 teaspoon vanilla extract

This has marshmallows with sugar in them. But you can make sugar free marshmallows or buy them on Amazon.

Add swerve, cocoa powder, and salt to a sauce pan and mix.
Over medium low heat add in hot water.
Mix until it has a chocolate syrup consistency and bring to a boil
Boil 3 minutes
Add in milk
Continue to heat. Milk should be hot but not boiling. Turn heat off once it is hot. You can see the steam when it is hot.
Add in vanilla extract.
Pour into mug and enjoy.
This can also be topped with sugar free cool whip or marshmallows.

Desserts, Recipes

No Bake Sugar-Free Retro Pie Filling

The pie crust I am using has 3g sugar and 9g carbs. In order for the pie to be truly sugar- free you would need to find a sugar free pie crust. The pie filling is sugar-free.


Graham Cracker or Pecan Pie Crust (Sugar free if you can find it)
8oz container of sugar free Cool Whip
3oz box Jello gelatin (Any flavor you desire. That will be the flavor of the pie.)
2/3 cup boiling water
8oz measuring cup with 1/2 cup very cold water and fill up the remainder of the way with ice.
1/2 tsp vanilla extract


In a heat proof bowl mix together the gelatin and boiling water. Mix until dissolved.
Mix the 8oz measuring cup with ice and water into gelatin mixture.
Mix until it thickens just a little.
Remove any ice cubes that didn’t melt.
Add 1/2 tsp vanilla extract into container of Cool Whip and then mix that into Gelatin mixture.
Stir until blended well.
Pour into pie crust.
Cover with plastic lid that comes with pie crust.
Refrigerate for 4 – 5 hours.
Top with additional whipped topping, fruit, or leave it plain.
Share with all your human friends. This pie is very light and fluffy. It has a great flavor and is a great dessert option for a diabetic. Super easy to make. I think orange would be good because it would taste like an orange cream pie. I haven’t tried it yet because my local store did not have sugar free orange Jell-O. I will keep an eye out for it.

Desserts, Recipes

Sugar-Free Peach Cobbler


10 peaches rinsed, peeled, & sliced (or sugar-free pie filling)
2 tablespoons butter
2 tablespoons lemon juice
1/2 cup Stevia
1 tablespoon Cinnamon
2 tablespoons Water
1 tablespoon Cornstarch

1/4 cup butter
1 cup Southern Biscuit Mix
3/4 cup Stevia
3/4 cup Milk


Preheat oven to 350 degrees

Melt butter over medium heat
Add in lemon juice, peaches, & cinnamon
Stir in Stevia.
Reduce to medium low heat. Simmer until peaches are soft. About 10 – 15 minutes.
Mix together water and cornstarch. Stir into peach mixture. This will thicken the mixture. Continue to stir for another couple minutes and then remove from heat once thickened.


Add 1/4 cup butter to cast iron skillet and place in oven.
In small mixing bowl, mix together Southern Biscuit Mix and Stevia.
Stir in milk and mix well.

Once melted, pull cast iron out of oven. Pour batter onto top of butter. Do not mix together. Just pour on top.

Then spoon peach mixture on top of that. Do not mix. Just spoon on top.

Bake for 25 – 30 minutes until Golden brown. The house will smell delicious.

Remove from oven and share with all of your human friends.

It is a delicious, drool-worthy human treat that everyone is sure to enjoy.