Delicious 15 sugar-free recipes - Natvia
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ute n F GlDessertsr e e 15 delicious sugar-free recipes
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HOW TO COOK
WITH NATVIA
SUGAR (G)
NATVIA
SUGAR QTY EQUIVALENT TO NATVIA GOLD (G) NATVIA QTY
1 tsp 4g 2.64g ²⁄₃ tsp
SWEETNESS 1 tbsp
¼ cup
12g
55g
8g
36g
2 tsp
3 tsp
COMPARISON ¹⁄₃ cup 75g 50g ¼ cup
½ cup 115g 76g ¼ cup + 2 tbsp
*Natvia can be almost as twice as sweet as sugar ²⁄₃ cup 150g 99g ½ tsp
¾ cup 170g 112g ½ tsp + 1 tbsp
1 SERVE OF NATVIA = 1 TSP OF SUGAR
1 cup 225g 149g ¾ cup
(2G TPS) (4G TPS)
Icing Sugar Moisture Content
Natvia can easily substitute icing sugar When baking moist cakes, replacing butter for
by blitzing regular Natvia or Natvia oil will ensure your cake is deliciously soft.
Baking Mix into a finer consistency.
Meringue-Based Dishes
When making dishes like a pavlova, Natvia
Optimum Rise can be added at the start before whisking the
When adapting sugar-based recipes, egg whites.
even if the recipe does not call for it, add
1 - 2 teaspoons of baking powder to
your mixture. This will give your dessert Jams & Sauces
the best rise. To make jams and sauces, use Natvia that has
been blitzed into a finer consistency. Natvia
Light & Fluffy will begin to recrystallise when set to cool,
Normally when baking cakes, the using a small amount of xantham gum will
chemical reaction of beating sugar prevent this. Natvia is not a preservative and
and butter together creates a lot of air. will not preserve the produce used to make
Because Natvia has a different chemical the jam or sauce.
structure, your secret to success when
baking with Natvia is to beat or cream
your initial mixture really well. CLICK HERE FOR DELICIOUS
MORE NATVIA RECIPES
Recipe Key
LC GF DF DF KETO VEGAN LCHF
Low Carb Gluten Free Dairy Diabetic Keto Vegan LCHF
Free Free
CHOCOLATE RICOTTA PANCAKES Recipe on next page
LC GF
DF
CHOCOLATE
RICOTTA
PANCAKES
Serves: 8 Prep: 30 mins Cook: 30 - 35 mins
Ingredients Method
•Pancakes hisk together the eggs, ricotta,
1 W
•2 Eggs flours, baking powder, cacao
powder, milk and Natvia until smooth.
•40g Smooth Ricotta
•20g Coconut Flour eat a non-stick frying pan to
2 H
medium high and grease with a little
•60g Tapioca Flour
olive oil. Fry about ¼ cup batter until
•1 tsp baking powder bubbles start to dot the surface and
•30g Cacao Powder then gently flip and cook on the other
•60ml Milk side for about 30 seconds. Continue
with the remaining batter.
•4 tbs Natvia
•Extra Virgin Olive Oil, for greasing ix together the melted coconut oil,
3 M
cacao and Natvia. Drizzle over the
Chocolate Sauce top to serve.
•20ml Coconut Oil
•1-2 tbs Cacao Powder
•1 tsp Natvia
•Berries, for garnishing
•Fresh mint, for garnishing
Carbs 140g Pro 13.6g Fats 19.5g Energy KJ 1250 Calories 298 Serving Size 140g
LC GF
DF DF
KETO VEGAN
LEMON BITES
Serves: 21 Prep: 15 mins Chill: 45 mins
Ingredients Method
•100g Almond Meal ombine the almond meal, coconut,
1 C
coconut oil, Natvia and zest in the
•100g Desiccated Coconut
bowl of a food processor and process
•100ml Coconut Oil, melted until smooth.
•50g Natvia
2 Pour into 2 regular 12 x cube ice
•Zest of 1 lemon cube trays, or a silicone mould. Place
•100g sugar free dark chocolate, in the freezer for at least 45 minutes.
melted
emove the tray from the freezer and
3 R
dip the cubes in melted chocolate.
erve with lemon zest sprinkled
4 S
over the top.
Carbs 2.8g Pro 1.5g Fats 11g Energy KJ 500 Calories 119 Serving Size 20g
LC DF
GF
GLUTEN-FREE
COCONUT CAKE
Serves: 6 Prep: 35 mins Cook: 10 mins
Ingredients Method
Pancakes hisk together the eggs, ricotta,
1 W
•2 Eggs flours, baking powder, cacao
powder, milk and Natvia until smooth.
•40g Smooth Ricotta
•20g Coconut Flour eat a non-stick frying pan to
2 H
medium high and grease with a little
•60g Tapioca Flour
olive oil. Fry about ¼ cup batter until
•1 tsp baking powder bubbles start to dot the surface and
•30g Cacao Powder then gently flip and cook on the other
•60ml Milk side for about 30 seconds. Continue
with the remaining batter.
•4 tbs Natvia
•Extra Virgin Olive Oil, for greasing ix together the melted coconut oil,
3 M
cacao and Natvia. Drizzle over the
Chocolate Sauce top to serve.
•20ml Coconut Oil
•1-2 tbs Cacao Powder
•1 tsp Natvia
•Berries, for garnishing
•Fresh mint, for garnishing
Carbs 7.5g Pro 13.6g Fats 19.5g Energy KJ 1250 Calories 298 Serving Size 140g
LC DF
GF
LAMINGTON
PROTEIN BALLS
Serves: 12 Prep: 15 mins Chill: 15 mins
Ingredients Method
•100g Almond Meal ombine the almond meal,
1 C
desiccated coconut, protein powder,
•100g Desiccated Coconut
Natvia and butters in the bowl of a
•35g Vanilla Protein Powder food processor. Blitz until the mixture
•50g of Natvia resembles breadcrumbs. Add the
•80g Unsalted Butter, chilled water and blitz until the mixture comes
together. Roll into 12 balls.
•1 tbs Almond Butter
•4 tbs Water hisk together the icing ingredients
2 W
and dip in the rolled balls.
Icing
•50ml coconut oil, melted 3 Press the balls into the shredded
coconut and then place on a baking
•50g Cacao Powder
paper lined plate, or in a container.
•1 tbs Natvia
•40ml Warm Water
•150g shredded coconut
Carbs 2.5g Pro 2.1g Fats 10.6g Energy KJ 486 Calories 116 Serving Size 20g
www.natvia.com @natvialiving Find us at: AUS: Woolworths
LC DF
DF GF
Chocolate
Beetroot Brownie
Serves: 12 Prep: 10 mins Cook: 25 - 30 mins
Ingredients Method
• 60g Coconut Oil ( ²/³ cup) 1 Preheat oven to 180C, line a square
• 50g Natvia (¼ cup) brownie tin with baking paper.
• 3 Eggs hisk melted coconut oil, Natvia
2 W
• 50g Raw Cacao, sifted (¾ cup) and eggs until combined. Add sifted
cacao, gluten free flour, baking
• 1 tsp Baking Powder
powder and a pinch of salt.
• Salt, pinch
dd the grated beetroot, walnuts and
3 A
• 55g All Purpose Gluten Free Flour, Nuttvia, mix until combined.
sifted (½ cup)
• 2 large Beetroots, peeled and grated 4 Pour the brownie mix into the tin
and bake for 25-30 minutes or until
• 2 tbsp Nuttvia ZERO added SUGAR a skewer comes out clean when
Hazelnut Spread inserted.
• 50g Walnuts, roughly
chopped (½ cup)
Carbs 8.8g Pro 3.8g Fats 18.1g Energy KJ 906 Calories 216 Serving Size 63gLC GF
KETO DF
LCFH
Persian Love
Cake
Serves: 12 Prep: 10 mins Cook: 45 mins
Ingredients
ombine almond meal, Natvia,
2 C
• 360g Almond Meal (3 cups)
butter and salt in a bowl. Using your
• 248g Natvia (1 ¼ cups) fingertips rub the butter into the dry
• 120g Unsalted Butter, softened ingredients to form crumbs.
• 2 Eggs, lightly beaten poon half of the mixture into
3 S
• 250g Greek Yoghurt, plus extra the cake tin pressing it evenly to
to serve cover the base.
• 1 tsp Ground Cardamom dd the eggs, yoghurt, cardamom,
4 A
• 2 tsp Rosewater rosewater and saffron to the
• Saffron Threads, pinch remaining mix and stir until smooth
and creamy.
• 46g Pistachios, coarsely
chopped (1/3 cup) 5 Pour the mixture over the prepared
• Salt, pinch base evenly and scatter the pistachios
around the edge.
ake for 35-45 minutes or until
6 B
Method
golden.
1 Preheat oven to 180C and line
a 26cm round cake tin with nce removed from the oven leave to
7 O
baking paper. cool in the cake tin on a wire rack.
8 Serve warm with extra yoghurt
Carbs 3.1g Pro 8.4g Fats 27g Energy KJ 1240 Calories 296 Serving Size 84gLemon Meringue
Cupcakes
Recipe on next pageGF
Lemon Meringue
Cupcakes
Serves: 9 Prep: 20-30 mins Cook: 1 hour
Ingredients eat butter Natvia and eggs in a
2 B
small bowl with an electric mixer until
Cake light and fluffy. Add the milk, zest,
•125g Butter flour and mix well until combined.
•2 tsp Lemon Zest ivide the mixture between 9 patty
3 D
•99g Natvia (½ cup) pans. Bake for 25-30 minutes. Cool
•2 eggs on a wire rack.
•80ml Milk 4 Increase the oven to 200C.
•1¼ cups Gluten Free Self 5 To make the curd; Combine
Raising Flour (175g) ingredients in a heat proof bowl over
Lemon Curd a saucepan of boiling water stirring
•4 Egg Yolks occasionally until mixture thickens
slightly and coats the back of the
•2 tsp Lemon Zest
spoon. Remove from heat, cover and
•60ml Lemon Juice (¼ cup) refrigerate.
•40g Butter
6 To make the meringue; beat egg
Meringue whites until soft peak and then slowly
•4 Egg Whites add the Natvia until dissolved. Beat
•149g Natvia (¾ cup) to stiff peaks. Spoon into a piping
bag fitted with a 1cm plain tube
Method ut a 2cm deep hole in the centre of
7 C
each cake, fill with curd, discard the
1 Preheat oven 180C (fan forced) cake tops
and line a 12-hole muffin tin.
8 Pipe the meringue on top of each
cake, place the cakes back on the
oven tray. Bake in a hot oven for 3-5
minutes or until browned slightly.
Carbs 13.2g Pro 5.8g Fats 19.5g Energy KJ 1080 Calories 258 Serving Size 104gLC DF
KETO GF
Orange Choc
Chunk Biscuits
Serves: 16 Prep: 10 mins Cook: 20 mins
2 In a small mixing bowl, combine the
Ingredients
almond meal, bicarb soda, baking
• 140g Unsalted Butter, melted powder, salt, and Natvia.
• 360g Almond Meal (3 cups) 3 In a separate bowl mix together the
• 149g Natvia (¾cup) butter, orange juice and zest. Pour
• 60g Natvia Dark Baking Chocolate, into the dry ingredients and stir until
roughly chopped combined.
• 2 Eggs, whisked dd the eggs and stir. Finally fold
4 A
• 1 tbsp Orange Zest through the chocolate.
• 1 tbsp Orange Juice, poon tablespoon amounts onto
5 S
freshly squeezed the baking tray, allowing for room
• ¾ tsp Baking Powder between the biscuits as they will
spread.
• ½ tsp Bicarb Soda
• ½ tsp Salt ake for 18-20 minutes. Once they
6 B
are out of the oven leave on the tray
for 5 minutes before transferring to a
Method wire rack.
1 Preheat the oven to 175C
(fan forced). Line a tray with
baking paper.
Carbs 1.8g Pro 5.8g Fats 22.6g Energy KJ 1000 Calories 239 Serving Size 50gNEW
more fruit
less sugar
Packed with real fruit, our spreads
are fresh with flavour. Enjoy a
healthy real fruit spread with
zero nasty sugars!
Grown in
the Yarra
Valley
www.natvia.com @natvialiving
Find us at: AUS: Woolworths NZ: Pak n Save and New WorldOrange and
Saffron Crème
Caramel
Recipe on next pageLC GF
DF KETO
Orange & Saffron
Crème Caramel
Serves: 10 Prep: 20 mins Cook: 25min Chill: 1 hour
Ingredients 3 Whisk the eggs and Natvia in a bowl
until pale and creamy. Slowly add the
Caramel hot cream mixture while whisking.
•110g Natvia
4 Strain the mix into a jug and divide
•250ml Cold Water (1 cup) between the moulds.
•¼ Orange, peel only
5 Place the filled moulds into a large
•1 Cinnamon Quill baking dish.
•Saffron, pinch
6 Pour boiling water into baking dish
•1 tbsp Butter until it reaches halfway up the sides
Custard of the moulds. Bake for 20-25
•75g Natvia minutes or until just set (they should
have a slight wobble when moved).
•1 Vanilla pod
Remove the baking dish from the
•300ml Thickened Cream oven. Remove the crèmes from water
•375ml Milk (1 ½ cups) and refrigerate.
•6 Eggs 7 To make the caramel combine all
You will also need of the ingredients except the butter
• Spray oil over a medium heat until the Natvia
dissolves. Once dissolved increase
• Dariole Moulds to heat until the mix starts to bubble.
Whisk in the butter until melted.
Method 8 To serve gently pull the chilled crème
1 Preheat oven to 150C fan-forced. away from the mould (it should just
Spray your desired moulds with a pop out). Remove the orange peel
little oil. and spoon the slightly cooled saffron
2 Combine cream, milk and vanilla caramel over the top.
in a saucepan over medium heat. 9 Serve.
Cook, stirring, for 6 to 8 minutes
or until small bubbles form at
edge of pan. Remove from heat.
Carbs 3.1g Pro 6.5g Fats 16.7g Energy KJ 804 Calories 192 Serving Size 105gFlourless Chocolate, Hazelnut and Orange Cake Recipe on next page
LC DF
DF GF
Flourless Chocolate,
Hazelnut and
Orange Cake
Serves: 16 Prep: 10 mins Cook: 35 mins
Ingredients Method
• 1 ½ cups freshly squeezed 1 Preheat the oven to 180C fan forced
Orange Juice with pulp
ombine the orange juice, Natvia
2 C
• 1 Orange, rind only grated and eggs in a large mixing bowl and
• 6 large Eggs whisk.
• 1 heaped tsp Baking Powder dd the hazelnut meal, cacao,
3 A
• ½ tsp Bicarb Soda cinnamon, Nuttvia and orange rind
• 65g cup Natvia (¹/³ cup) to the bowl and mix well.
• 300g Hazelnut Meal (2 ½ cups) 4 Lastly add the baking powder,
• 125g unsweetened Cacao Powder bi-carb and salt (the mix will be
(1 cup) quite wet)
• ½ tsp ground Cinnamon rease an 8-inch cake tin with olive
5 G
oil. Pour the cake batter into the tin
• pinch of salt
and bake for 35-40 minutes or until a
• 100g Nuttvia ZERO added skewer is inserted in the centre comes
SUGAR Hazelnut Spread out clean.
llow to cool for 5 minutes in the
6 A
tin before placing it on a wire rack.
Once cooled dust with Natvia or
cacao to serve.
Carbs 8.2g Pro 5.7g Fats 11.9g Energy KJ 694 Calories 166 Serving Size 65gDF GF
Choc Cherry
Clafoutis
Serves: 8 Prep: 30 mins Cook: 30 - 35 mins
Ingredients Method
• ½ tbsp Oil (for greasing 1 Preheat the oven to 160C
the baking dish) (fan-forced oven)
• ½ tbsp Natvia 2 Place all of the ingredients for the
• 300g frozen Pitted Cherries, batter into a food processor, mix until
thawed (1 ½ cups) smooth. Set the mix aside to rest for
• 80g Natvia Dark Baking 20 minutes.
Chocolate, chopped rease a 25cm round baking dish
3 G
Batter with the softened butter or oil then
• 60g Gluten Free Flour sprinkle over ½ tablespoon of Natvia
• ½ tsp Baking Powder ot the thawed cherries around the
4 D
• 3 Eggs base of the dish, then place in the
oven for 5 minutes so the fruit can
• 60g Natvia (¹/³ cup) begin to soften.
• 300ml Coconut Milk,
5 Remove the dish from the oven.
unsweetened
• 1 Vanilla Pod dd the chopped chocolate to the
6 A
batter and pour over the cherries
• pinch Sea Salt
until they are just covered. Return to
the oven to bake for about 30 to 35
Nutritional Tips
Dust with Natvia that has been blitzed
minutes, or until puffy and golden.
in to powder (to resemble icing sugar) Serve warm
Carbs 12.3g Pro 4.5g Fats 16.2g Energy KJ 952 Calories 227 Serving Size 115gGF
Carrot Cake
Muffins
Serves: 12 Prep: 15 mins Cook: 20 mins
Ingredients Method
• 3 Eggs 1 Preheat oven to 175C (fan forced).
• 40g Greek Yogurt, natural (½ cup) Line a 12-cup muffin tray with patty
pans.
• 99g Natvia (½ cup)
• 60ml Almond Milk 2 In a large bowl, combine the wet
ingredients with the Natvia and whisk
• 2 Carrots, peeled and grated
until combined.
• 195g Buckwheat Flour
dd the grated carrot, flour, baking
3 A
• 2 tsp Baking Powder powder, and cinnamon. Using
• 1 ½ tsp Ground Cinnamon a rubber spatula, fold the wet
Icing (optional) ingredients into the dry until just
• 100g spreadable combined.
Philadelphia Cream Cheese poon evenly into the muffin tray and
4 S
• 2 tsp Natvia, blitzed bake for 18-20 minutes. Once ready
• ½ tsp Lemon Juice leave in the pan for 5 minutes before
placing them on a cake rack to cool.
5 For the icing, combine the ingredients
in a bowl and mix until smooth.
nce the muffins have cooled, ice
6 O
and top with chopped walnuts.
(optional)
Carbs 11.5g Pro 5.4g Fats 5.7g Energy KJ 528 Calories 126 Serving Size 68gnew
Available
in yummy
Caramel &
Chocolate
www.natvia.com @natvialiving
Find us at: AUS: Coles and Woolworths NZ: CountdownHummingbird Cake Recipe on next page
GF
Hummingbird
Cake
Serves: 12 Prep: 40 mins Cook: 35 mins
Ingredients Method
• 420g Gluten Free Self-Raising 1 Preheat oven to 180C and line
Flour (3 cups) 3 x 25cm round cake tins with
• 297g cups Natvia (1 ½ cups) baking paper.
• Salt, pinch 2 PIn a bowl, combine the dry
• 1 tsp Cinnamon, ground ingredients.
• 3 Eggs, beaten 3 PIn a separate bowl whisk together,
• 160ml Canola Oil the eggs and the oil. Add to the dry
ingredients and mix well.
• 1 ½ tsp Vanilla
• 200g Pineapple, blitzed in a 4 PAdd the blitzed and chopped
high speed blender pineapple, vanilla, pecans and
banana, stir to combine.
• 100g Pineapple, finely chopped
ivide between the 3 tins and bake
5 D
• 1 cup Pecans, chopped
for 30-35 minutes or until a skewer in
• 3 Bananas, mashed inserted comes out clean.
Icing
emove from the cake tin and allow
6 R
• 500g Cream Cheese, softened to cool on a cake rack before icing.
• 125g Butter, melted
7 To make the icing, combine all of
• 72g Natvia, blitzed to resemble the ingredients except the pecans
icing sugar (6 tbsp) in a high-speed blender. Blend until
• 2 tsp Lemon Juice smooth.
• 50g Pecans, chopped (½cup) 8 To assemble, place 1 cake layer on
a cake stand or serving plate. Evenly
cover the top with icing. Top with
second layer and evenly cover the
top with icing. Finish with the third
cake layer and spread the remaining
icing over the top and sides.
9 Finish with chopped pecans.
Carbs 38.5g Pro 7.6g Fats 43.7g Energy KJ 2460 Calories 587 Serving Size 195gLC GF
DF DF
LCHF VEGAN
KETO
Vegan
Cardamom Kulfi
Serves: 5 Prep: 10 mins Cook/Chill: Overnight
Ingredients Method
• 1 cup Coconut Cream (250ml) 1 In a saucepan combine the coconut
• 1 cup Coconut Milk (250ml) cream, milk and Natvia. Bring to the
boil, then simmer for 5 minutes.
• 75g Natvia
• ½ cup Pistachios, dd the chopped pistachios and
2 A
finely chopped cardamom to the saucepan, stir to
combine.
• 2 tbsp Pistachio, ground
3 Turn off the heat and leave the mixture
to cool to room temperature.
4 Pour into dariole moulds and place
Nutritional Tips
into the freezer.
Cardamom is an aromatic
digestive. It aids in our nce frozen, loosen the kulfi by
5 O
digestion and absorption
dipping the mould in warm water. Top
of nutrients.
with ground pistachio before serving
Carbs 4.7g Pro 5.2g Fats 29.4g Energy KJ 1290 Calories 308 Serving Size 130gGF
Salted Caramel
Rice Puff Slice
Serves: 12 Prep: 10 mins Cook: 30 mins
3 In a separate bowl mix together the
Ingredients
butter, orange juice and zest. Pour
• 30g Unsalted Butter into the dry ingredients and stir until
• 60ml Natvia Salty Caramel Sauce combined.
• 120g Crunchy Peanut Butter (½ cup) dd the eggs and stir. Finally fold
4 A
• 2 cups Gluten Free Puffed Rice Cereal through the chocolate.
• 140g Peanuts, crushed (1 cup) poon tablespoon amounts onto
5 S
the baking tray, allowing for room
between the biscuits as they will
Method spread.
1 Preheat the oven to 175C
(fan forced). Line a tray with ake for 18-20 minutes. Once they
6 B
baking paper. are out of the oven leave on the tray
for 5 minutes before transferring to a
2 In a small mixing bowl, combine wire rack.
the almond meal, bicarb soda,
baking powder, salt, and Natvia.
Carbs 1.8g Pro 5.8g Fats 22.6g Energy KJ 1000 Calories 239 Serving Size 50gGet More
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