3 Sugar-free, gluten-free desserts you’ll love

CINNAMON ROLL IN A MUG

INGREDIENTS

3 Tbs almond flour

1 Tsp  cinnamon

1.5 Tbs coconut oil, melted

2 Tbs xylitol or stevia

1.5 Tbs milk

1/2 Tsp vanilla essence

1 large egg, beaten

METHOD

Mix all ingredients together in a large mug.

Microwave on high for 1-2 minutes.

Check regularly, as cooking time will depend on mug and microwave.

Serve with lashings of fresh cream.

TANGY LEMON LOAF

INGREDIENTS

110g soft butter

3 Tbs xylitol or stevia

4 eggs

1/4 cup almond flour

1/4 cup coconut flour

1/4 cup plain full-fat yoghurt

4 Tbs lemon juice

1 tsp vanilla essence

METHOD

Cream softened butter and sweetener until pale and fluffy.

Slowly add eggs one at a time, beating well after each addition.

Fold in coconut and almond flours.

Fold in yoghurt and lemon juice.

Stir gently until well mixed.

Pour into greased loaf tin and bake at 180° for 20 minutes, or until a toothpick inserted into the centre comes out clean.

THREE MINUTE CHOCOLATE CAKE

INGREDIENTS

4 heaped tbs coconut flour

2 heaped tbs xylitol

2 level tbs cocoa powder

1 egg

3 tbs milk

3 tbs olive oil

METHOD

Mix flour, xylitol and cocoa powder in a mug.

Add the egg and stir.

Add milk and oil and mix well.

Microwave on high for 3 minutes.

Check regularly, as cooking time will depend on mug and microwave.

Garnish with chopped nuts and fresh fruit.

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