Name: Spreading the Feast Gathering
Start: 2025-07-11T00:00:00-05:00
End: 2025-07-12T23:59:59-05:00
Location: LaGrange, KY

This topic has 33 replies, 10 voices, and was last updated 11 years, 2 months ago by HiddenJewel.

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April 9, 2014 at 9:24 pm
LindseyD
Participant
As most of you know from some previous posts, I’m going through a program to detox heavy metals and rebuild my body’s very depleted mineral stores. This is not a “Lindsey-ordered” experiment that I’m trying; it’s a doctor-recommended program and I’ve been following it religiously for almost three months. I have zero cravings for sweets of any kind, which is amazing and a first for me. But there are foods that I *miss*. I’m not craving chocolate, but I do miss having a nibble of something after the kids go to bed.
I spoke with my dr. today, and he’s fine with me having dessert, provided it meets some pretty strict criteria.
Here’s what I can’t have:
- Gluten
- Gluten-free baking flours such as tapioca, potato starch, rice flour, or bean flours
- Nuts or peanuts
- Sugar in any form, including raw honey, maple syrup, sucanat, etc.
- Vegetable oils
- Fruit (yes, really)
Here’s what I can have:
- Stevia or xylitol (I have not had xylitol in a long time, and don’t know what effect it might have on my digestion at this point, so I would really like to avoid it and stick with stevia.)
- Cocoa or cacao powder
- Eggs
- Raw dairy, plain yogurt
- Coconut products, including oil, shredded, and flour
- Avocados and butter
- Lemons and ginger
- Blueberries in very small amounts
Ok, I really don’t care for fruit-based desserts anyway, so I’m fine with not having fruit. Really, I just want something warm and baked or cold like a mousse or pudding, but sweetened with stevia. And my kids are slowly transitioning to this way of eating too, and I’m not going to deprive them of desserts. I haven’t had a dessert in 3 months!
I’m having a hard time finding low-carb, Paleo-ish recipes that fit my criteria. Many are made with coconut flour, but are sweetened with honey. Or they’re made with butter and cocoa but with an almond flour base or something like that. I’m not finding anything that really meets the criteria enough for me to consider. And I have no time or desire to try and figure out how to replace honey with stevia and still make up for the liquid and bulk of the recipe.
Help, please!
Missing dessert,
Lindsey
April 9, 2014 at 9:31 pm
2flowerboys
Participant
Lindsey, we are making a flavored whipped cream for a nice treat! Whip your cream w/ stevia and cocoa don’t know if you can have real vanilla but I add that as well. Done! Easy Peasy and sooo yummy! You could also try a lemon flavored one..but we always stick to chocolate because we are addicted! LOL I make a big batch and put it in the frig it thickens up like an ice cream! HTH
April 9, 2014 at 9:31 pm
MissusLeata
Participant
Lemon, stevia and greek yogurt. Blend it, chill it. Call it Lemon Mousse.
Unsweetened baking cocoa, mixed with stevia and coconut oil. Mix it real good and freeze it. Great chocolate! 🙂
Can you have flax seeds? If you can, you can crack an egg in a cup, mix it well, add 3 or 4 TBS. of ground flax, a TBS. of coconut oil, stevia to taste, a TBS. of cocoa and a teaspoon of baking powder. Mix it well and microwave it it for one minute. Pour some cream over it. Very good! (Sometimes I leave out the cocoa and add blueberries. 🙂 )
April 9, 2014 at 9:58 pm
LindseyD
Participant
I tried a stevia-sweetened chocolate whipped cream, and it was just so-so. I didn’t care for it, so my kids finished it off. I am trying the NuNaturals brand of stevia, which has less of a bitter taste w/ chocolate, so maybe I need to give the whipped cream a try again.
Yes, I can have gluten-free vanilla and flax seeds every once in a while. Should have included those in my list!
April 9, 2014 at 10:35 pm
pangit
Participant
What about mixing some cocoa/cacao powder in your plain yogurt
I make a whipped cream out of coconut milk and sometimes add chocolate for cake frosting (and we love to just eat the leftovers!) Here’s the recipe:
Refridgerate a can of coconut milk (a day or so is best – I just keep a can or two in my fridge)
Turn can over, open, dump out coconut water (I save and add to smoothies)
Put cream in bowl, add vanilla and maple syrup (you could try stevia) and blend. It will become fluffy and yummy. If you want, add cocoa/cacao powder.
Can you make your avacado chocolate pudding with stevia?
April 9, 2014 at 10:40 pm
MissusLeata
Participant
How about custard sweeteend with Stevia?
April 9, 2014 at 10:49 pm
LindseyD
Participant
The thing about sweetening with stevia is that I don’t know how much to add. I tried an egg custard w/ stevia a few weeks ago. It wasn’t even the least bit sweet, even though I tasted it before I put it in the oven. Does something happen to the sweetness of stevia during baking??
Honestly, I don’t care for yogurt. I never have. I’ll give your yogurt recipes a try, and if all else fails for me, I know my kids will gobble them up!
April 9, 2014 at 11:57 pm
MissusLeata
Participant
I hate yogurt and I like the yogurt with lemon and stevia. 🙂
And I have the same problem with trying to figure out how much to add. I usually add more after it’s cooked and I realize it’s not sweet enough. 🙂
April 10, 2014 at 2:04 am
blue j
Participant
Hi Lindsey,
If you are on FB, there is a THM allergy group. Many of the dessert items shared on there fit the criteria of your current diet.
As far as stevia amounts go, 1 T of stevia is equal to about 1 cup of sugar. Go from that ratio to move up or down on the measurement scale to get the right amounts.
Pax,
~jacqleene
April 10, 2014 at 2:10 am
anniepeter
Participant
Depends on what kind of stevia you’re using. If it’s 100% stevia (not the packets), oursis more like 1/2 t. to 1 cup sugar.
April 10, 2014 at 2:27 am
HiddenJewel
Participant
Annie’s experience with pure stevia extract is closer to what I am used to.
Here’s an estimate chart that might work. The old NuNaturals pure stevia extract was pretty much equal with the strength of the THM stevia extract. The current NuNatural pure extract I think needs at least twice as much as the old if I am remembering correctly.
http://www.trimhealthymama.com/main-home/sweetener-conversion-chart/
You also will want to make sure you have pure stevia extract and not one with maltodextrin in it.
April 10, 2014 at 3:06 am
LindseyD
Participant
Yes, I have the pure liquid stevia extract. I’m a label-reading junkie, so there’s not a grain of maltodextrin in my house. 😉
I am not on fb, so if you can post or pm any good recipes (especially chocolate ones) that would be great!
I tried the lemon/yogurt/stevia thing, and it was delicious!! I’m having it with breakfast again tomorrow! Thanks for that!
I just don’t understand how you make up for the bulk of the ingredients when subbing stevia for other sweeteners. Like, in a brownie recipe that calls for 1/2 a cup of honey, how do you make up for that 1/2 cup of bulk with just 1/2 tsp stevia? That’s what I’m having trouble with. I could adjust favorite recipes if I just knew how to do that!
April 10, 2014 at 3:45 am
HiddenJewel
Participant
If you are using a recipe that requires bulk, you usually have to add erythritol also.

April 10, 2014 at 3:48 am
HiddenJewel
Participant
This might help you:
http://wholenewmom.com/whole-new-budget/baking-with-honey-sugar-for-baking/ 
April 10, 2014 at 3:54 am
LindseyD
Participant
I can have limited amounts of xylitol, but not erythritol. Are they interchangeable?