Southern Sugar Free Desserts Guide 2025, Cakes and Pies You’ll Love

Southern Sugar Free Desserts Guide 2025 serves cobblers, chess pies, and pound cakes with porch-swing sweetness, zero added sugar, and butter-kissed texture. We use allulose for browning and moisture, erythritol for clean lift, and monk fruit for balance, so your 9-inch pie dish and hand mixer turn out jammy fillings, tender crumbs, and slices ready to freeze or reheat.

Southern Sugar Free Desserts Conversion Cheats

Start simple, taste, then adjust for texture. Use this quick guide.

Sweetener approach	Start here	Notes
Allulose or allulose blend	1:1 in place of sugar	Browns faster; check early near the end of bake
Erythritol-heavy blend	70% to 80% of sugar	Batter may thicken; add 1 to 2 tbsp milk or water
Monk fruit with allulose	1:1 total sweetness	Monk fruit is potent; keep it a small fraction

Stop the Cooling Aftertaste

• Blend sweeteners: Pair allulose with erythritol, plus a touch of monk fruit.
• Let bakes cool fully: Flavors settle and cooling notes fade as crystals relax.
• Season sweetness: A pinch of salt and a little vanilla make sweetness taste fuller.

Flour and Moisture Support

• Almond flour: Rich and tender, but can be dense. Whisk well and avoid overmixing.
• Coconut flour: Thirsty. Use only a small portion and add extra liquid.
• Oat fiber: Adds body with almost no carbs. Use a tablespoon or two for crumb.
• Moisture keepers: Buttermilk, sour cream, or yogurt keep cakes plush. Start with 1 cup per cake, and do not skip the fat for flavor.

How to Read the Recipe Cards

Every recipe uses one consistent layout. You can jump to what you need and bake with confidence.

• Yield and serving size: How many slices or cupcakes, plus serving weight when useful.
• Pan size and prep: Exact pan shape and lining or greasing notes.
• Oven or fryer temperature and time: Baking or air fryer temps, plus a target doneness cue.
• Ingredient list with exact amounts: Cups, tablespoons, and grams for each item.
• Sweetener blend and conversion notes: What was tested and how to swap if needed.
• Step-by-step directions: Numbered instructions that match the ingredient order.
• Variations: Flavor swaps, seasonal fruit options, gluten free notes.
• Make-ahead: Chill, rest, or par-bake guidance that improves texture.
• Storage and freezing: Fridge time, thaw cues, and how to re-crisp crusts.
• Nutrition per serving: Calories, carbs, fiber, and net carbs.

Sugar Free Southern Cakes and Cupcakes

These classic and regional Southern bakes ditch added sugar and keep the tender crumb, gloss, and nostalgia. I group them by style below, but every recipe follows the same clean template. Expect allulose for moisture and shine, erythritol blends for structure, and monk fruit for a natural finish. If you are new to sugar free baking, start with sheet cakes for easy wins, then move to layered showpieces.

Sugar Free Hummingbird Cake

• Pan and temp: two 9 inch rounds, 350°F, 25 to 30 minutes.
• Ingredients:
  • 2 cups (240 g) almond flour
  • 1 cup (120 g) oat flour
  • 1 cup (200 g) allulose + 1 tsp monk fruit extract
  • 1 tsp baking soda, 1 tsp baking powder, 1 tsp cinnamon, 0.5 tsp salt
  • 2 very ripe bananas, mashed (240 g)
  • 1 cup crushed pineapple in juice, drained well (200 g)
  • 3 large eggs
  • 0.5 cup neutral oil
  • 1 tsp vanilla, 0.5 cup chopped pecans
• Directions:
  1. Whisk dry ingredients. Stir in bananas, pineapple, eggs, oil, vanilla, pecans.
  2. Divide into pans, bake until centers spring back.
  3. Cool 15 minutes, turn out, cool fully.
  4. Frost with sugar free cream cheese frosting: beat 8 oz cream cheese, 0.5 cup butter, 1.25 cups powdered allulose+monk fruit (150 g), 1 tsp vanilla, pinch salt.
• Storage: Chill 4 days or freeze slices 2 months.

Sugar Free Coca-Cola Cake

• Pan and temp: 13 by 9, 350°F, 25 to 30 minutes.
• Ingredients:
  • 1.75 cups (210 g) all-purpose flour or GF 1:1
  • 1 cup (120 g) erythritol blend + 0.5 cup (100 g) allulose
  • 0.5 cup Dutch cocoa (40 g)
  • 1 tsp baking soda, 0.5 tsp salt
  • 0.75 cup diet cola with clean flavor
  • 0.5 cup buttermilk
  • 2 large eggs
  • 0.5 cup butter, melted
• Directions:
  1. Whisk dry. Add cola, buttermilk, eggs, butter; mix smooth.
  2. Bake until a toothpick has a few moist crumbs.
  3. Warm icing: simmer 0.5 cup butter, 0.25 cup diet cola, 0.33 cup allulose (65 g), 0.25 cup Dutch cocoa (20 g) 2 minutes. Off heat, whisk 1 cup powdered allulose (120 g) and 1 tsp vanilla.
  4. Pour warm icing over warm cake; cool.
• Storage: Cover at room temp 2 days or chill 5 days.

Sugar Free White Texas Sheet Cake

• Pan and temp: rimmed 13 by 18 sheet, 350°F, 18 to 22 minutes.
• Ingredients:
  • 2 cups (240 g) all-purpose flour
  • 1 cup erythritol blend (190 g) + 0.25 cup allulose (50 g)
  • 1 tsp baking powder, 0.5 tsp baking soda, 0.5 tsp salt
  • 1 cup water
  • 0.75 cup butter
  • 0.5 cup buttermilk
  • 2 large eggs
  • 1.5 tsp almond extract
• Directions:
  1. Boil water and butter; pour over dry mix, stir smooth.
  2. Whisk in buttermilk, eggs, almond extract.
  3. Bake until pale golden.
  4. Glaze warm: simmer 0.5 cup butter and 0.33 cup allulose (65 g); off heat whisk 1.5 cups powdered allulose (180 g), 2 tbsp milk, 1 tsp vanilla. Spread on warm cake.
• Storage: Room temp 2 days or chill 4 days.

Sugar Free Southern Sweet Tea Lemon Cake

• Pan and temp: 10 to 12 cup bundt, 325°F, 45 to 55 minutes.
• Ingredients:
  • 2.25 cups (270 g) all-purpose flour
  • 1 cup allulose (200 g) + 0.25 tsp monk fruit
  • 1 tsp baking powder, 0.5 tsp baking soda, 0.5 tsp salt
  • 0.75 cup strong black tea, cooled
  • Zest of 2 lemons, 2 tbsp lemon juice
  • 0.75 cup butter, softened
  • 3 large eggs
  • 0.5 cup sour cream
• Directions:
  1. Beat butter and allulose 2 minutes. Add eggs one by one.
  2. Mix dry; add in thirds with tea and sour cream. Add zest and juice.
  3. Bake until a skewer is clean.
  4. Syrup: warm 0.5 cup tea, 2 tbsp lemon juice, 0.25 cup allulose (50 g). Brush on warm cake. Glaze cool cake with 1 cup powdered allulose (120 g) and 2 to 3 tbsp tea.
• Storage: Cover 3 days or freeze slices 2 months.

Sugar Free Mississippi Mud Cake

• Pan and temp: 13 by 9, 350°F, 25 to 30 minutes.
• Ingredients:
  • 1.5 cups (180 g) all-purpose flour
  • 0.75 cup allulose (150 g) + 0.5 cup erythritol (95 g)
  • 0.5 cup Dutch cocoa (40 g)
  • 1 tsp baking powder, 0.5 tsp salt
  • 0.75 cup butter, melted
  • 0.5 cup sour cream
  • 3 large eggs
  • 1 tsp vanilla
  • 2 cups sugar free mini marshmallows
• Directions:
  1. Whisk dry. Stir in butter, sour cream, eggs, vanilla.
  2. Bake to set. Scatter marshmallows on hot cake.
  3. Glaze: simmer 0.5 cup butter, 0.33 cup allulose (65 g), 0.25 cup cocoa (20 g), 0.25 cup milk 2 minutes. Whisk 1 cup powdered allulose (120 g), 1 tsp vanilla.
  4. Pour warm glaze over marshmallows.
• Storage: Chill 4 days.

Sugar Free Red Velvet Cake

• Pan and temp: two 9 inch rounds, 350°F, 22 to 28 minutes.
• Ingredients:
  • 2.25 cups (270 g) cake flour
  • 0.75 cup allulose (150 g) + 0.5 cup erythritol (95 g)
  • 2 tbsp unsweetened cocoa (12 g)
  • 1 tsp baking soda, 0.5 tsp salt
  • 2 large eggs
  • 1 cup buttermilk
  • 0.75 cup oil
  • 1 tbsp vinegar
  • 2 tsp vanilla
  • Optional red color
• Directions:
  1. Whisk dry. Mix wet. Combine until smooth.
  2. Bake until centers spring back. Cool and frost.
  3. Frosting: beat 12 oz cream cheese, 0.5 cup butter, 1 cup powdered erythritol (160 g) + 0.25 cup powdered allulose (30 g), 1 tsp vanilla.
• Storage: Chill 4 days or freeze layers 2 months.

Sugar Free Butter Pecan Cake

• Pan and temp: two 9 inch rounds or 13 by 9, 350°F, 25 to 30 minutes.
• Ingredients:
  • 1 cup chopped pecans toasted in 2 tbsp butter, cooled
  • 2 cups (240 g) all-purpose flour
  • 0.5 cup brown sugar substitute with allulose (100 g)
  • 0.5 cup allulose (100 g)
  • 1 tsp baking powder, 0.5 tsp baking soda, 0.5 tsp salt
  • 0.75 cup butter, softened
  • 3 large eggs
  • 1 cup buttermilk
  • 1 tsp vanilla
• Directions:
  1. Beat butter and sweeteners. Add eggs.
  2. Alternate dry with buttermilk. Fold in pecans.
  3. Bake to golden edges. Cool and frost if desired.
• Storage: Room temp 2 days or chill 5 days.

Sugar Free Lane Cake

• Pan and temp: three 8 inch rounds, 350°F, 18 to 22 minutes.
• Ingredients (white cake):
  • 2.25 cups (270 g) cake flour
  • 1 cup erythritol blend (190 g) + 0.25 cup allulose (50 g)
  • 1 tbsp baking powder, 0.5 tsp salt
  • 0.75 cup butter, softened
  • 4 egg whites
  • 1 cup milk
  • 1 tsp vanilla
• Filling:
  • 6 egg yolks
  • 0.75 cup allulose (150 g)
  • 0.5 cup butter
  • 0.5 cup fiber syrup
  • 1 cup unsweetened coconut, 0.75 cup chopped pecans
  • 2 to 3 tbsp bourbon (optional)
• Directions:
  1. Mix cake, bake, and cool.
  2. Cook filling to thick, stir in coconut, pecans, bourbon.
  3. Layer cakes with warm filling. Chill to set.
• Storage: Chill 4 days.

Sugar Free Hot Milk Cake

• Pan and temp: 13 by 9, 350°F, 28 to 32 minutes.
• Ingredients:
  • 2 cups (240 g) cake flour
  • 1 cup allulose (200 g)
  • 2 tsp baking powder, 0.5 tsp salt
  • 1 cup milk + 0.5 cup butter, warmed together
  • 4 eggs
  • 1 tsp vanilla
• Directions:
  1. Beat eggs and allulose 3 minutes until pale.
  2. Fold in dry, then warm milk-butter and vanilla.
  3. Bake to golden top. Glaze warm with 1 cup powdered allulose (120 g) and 2 to 3 tbsp milk.
• Storage: Room temp 2 days.

Sugar Free Sour Cream Chocolate Cake

• Pan and temp: two 8 inch rounds, 350°F, 25 to 30 minutes.
• Ingredients:
  • 1.75 cups (210 g) flour
  • 0.75 cup Dutch cocoa (60 g)
  • 0.75 cup allulose (150 g) + 0.5 cup erythritol (95 g)
  • 1.5 tsp baking powder, 0.5 tsp baking soda, 0.5 tsp salt
  • 1 cup sour cream
  • 0.75 cup hot coffee
  • 0.5 cup oil
  • 3 eggs
• Directions:
  1. Whisk dry. Add sour cream, coffee, oil, eggs.
  2. Bake until set. Cool.
  3. Ganache: heat 1 cup heavy cream, pour over 8 oz sugar free dark chocolate, rest 3 minutes, whisk smooth, cool to spread.
• Storage: Chill 4 days.

Sugar Free Peach Upside-Down Cake

• Pan and temp: 10 inch cast-iron skillet, 350°F, 30 to 35 minutes.
• Ingredients:
  • 12 oz fresh or frozen peaches, peeled and sliced 0.25 inch thick
  • 0.25 cup fiber syrup + 0.25 cup allulose (50 g), 2 tbsp butter
  • Batter: 1 cup flour (120 g), 0.5 cup allulose (100 g), 0.5 tsp baking powder, 0.25 tsp salt, 0.33 cup milk, 0.25 cup oil, 1 egg, 1 tsp vanilla
• Directions:
  1. Melt butter, fiber syrup, allulose in skillet. Add peaches.
  2. Mix batter. Spread over fruit.
  3. Bake until golden. Rest 10 minutes. Invert.
• Storage: Chill 3 days.

Sugar Free Pig Pickin’ Cake

• Pan and temp: two 9 inch rounds, 350°F, 20 to 25 minutes.
• Ingredients:
  • Batter: 1 white cake mix style base, sugar free homemade equivalent, or 2 cups flour (240 g), 1 cup erythritol blend (190 g), 1 tbsp baking powder, 0.5 tsp salt, 3 eggs, 0.75 cup oil, 0.75 cup juice from sugar free mandarin oranges, 1 tsp vanilla, 1 cup chopped drained mandarin oranges
  • Topping: 1 can sugar free crushed pineapple, drained well (8 oz), 1 pkg sugar free instant vanilla pudding, 1.5 cups whipped topping
• Directions:
  1. Mix batter. Fold in oranges. Bake and cool.
  2. Fold pineapple and pudding into whipped topping.
  3. Frost and chill 4 hours.
• Storage: Chill 3 days.

Sugar Free Pink Cupcakes

• Yield and temp: 12 cupcakes, 350°F, 16 to 18 minutes.
• Ingredients:
  • 1.25 cups flour (150 g)
  • 0.75 cup allulose (150 g) + 0.25 tsp monk fruit
  • 1 tsp baking powder, 0.25 tsp salt
  • 0.5 cup milk, 0.33 cup oil, 2 eggs
  • 0.25 cup freeze-dried strawberry powder (20 g)
• Directions:
  1. Mix dry. Whisk wet. Combine with strawberry powder.
  2. Bake until tops spring back.
  3. Buttercream: beat 0.5 cup butter, 1.25 cups powdered allulose (150 g), 2 tbsp strawberry powder, 1 to 2 tbsp cream.
• Storage: Room temp 1 day, then chill.

Sugar Free Hazelnut Cake Squares

• Pan and temp: 8 by 8, 350°F, 22 to 26 minutes.
• Ingredients:
  • 1 cup blanched hazelnut meal (100 g)
  • 0.75 cup almond flour (75 g)
  • 0.5 cup allulose (100 g)
  • 0.5 tsp baking powder, 0.25 tsp salt
  • 2 eggs, 0.33 cup butter melted, 0.25 cup milk, 1 tsp vanilla
• Directions:
  1. Mix dry. Stir in wet.
  2. Bake to set center. Cool and cut bars.
• Storage: Chill 5 days or freeze 2 months.

Sugar Free Mom’s Citrus Buttermilk Cake

• Pan and temp: 10 to 12 cup bundt 325°F 45 to 55 minutes, or 13 by 9 350°F 28 to 32 minutes.
• Ingredients:
  • 2.25 cups flour (270 g)
  • 0.75 cup allulose (150 g) + 0.5 cup erythritol (95 g)
  • 1 tsp baking powder, 0.5 tsp baking soda, 0.5 tsp salt
  • Zest 1 orange and 1 lemon, 2 tbsp mixed juice
  • 0.75 cup butter, 3 eggs, 1 cup buttermilk
• Directions:
  1. Beat butter and sweeteners. Add eggs.
  2. Add dry and buttermilk. Fold in zest and juice.
  3. Bake and glaze warm with 1 cup powdered allulose (120 g) and 2 to 3 tbsp citrus juice.
• Storage: Room temp 2 days or chill 5 days.

Sugar Free Slow-Cooker Pineapple Upside-Down Dump Cake

• Cooker and time: 6 quart slow cooker, low 3.5 to 4.5 hours, high 2 to 2.5 hours.
• Ingredients:
  • 20 oz sugar free pineapple tidbits, drained
  • 0.33 cup fiber syrup + 0.33 cup allulose (65 g)
  • 1.5 cups flour (180 g)
  • 0.75 cup allulose (150 g) + 0.25 tsp monk fruit
  • 1.5 tsp baking powder, 0.5 tsp salt
  • 0.75 cup milk, 0.33 cup melted butter, 2 eggs, 1 tsp vanilla
• Directions:
  1. Grease cooker. Spread pineapple, drizzle fiber syrup and half the allulose.
  2. Mix batter with remaining ingredients. Pour over fruit.
  3. Cook until edges pull and center is set. Rest 20 minutes, scoop to serve.
• Storage: Chill 3 days.

Sugar Free Amaretto Cake

• Pan and temp: bundt, 325°F, 45 to 55 minutes.
• Ingredients:
  • 2.25 cups cake flour (270 g)
  • 1 cup allulose (200 g) + 0.25 tsp monk fruit
  • 1.5 tsp baking powder, 0.5 tsp salt
  • 0.75 cup butter, 4 eggs, 0.75 cup milk
  • 1 tsp almond extract or 2 tbsp sugar free amaretto flavor
• Directions:
  1. Beat butter and allulose. Add eggs.
  2. Add dry and milk. Stir in almond.
  3. Bake to golden crown.
  4. Soak syrup: 0.25 cup allulose (50 g), 0.25 cup water, 2 tbsp butter, 1 to 2 tbsp amaretto flavor; simmer 2 minutes and brush on warm cake.
• Storage: Wrap and rest overnight for best slice.

Sugar Free Chocolate Fudge Cake

• Pan and temp: two 8 inch rounds, 350°F, 25 to 30 minutes.
• Ingredients:
  • 1.75 cups flour (210 g)
  • 1 cup allulose (200 g)
  • 0.75 cup Dutch cocoa (60 g)
  • 1 tsp baking powder, 0.5 tsp baking soda, 0.5 tsp salt
  • 3 eggs, 0.75 cup sour cream, 0.5 cup oil
  • 0.5 cup hot water, 4 oz melted sugar free chocolate
• Directions:
  1. Whisk dry. Add eggs, sour cream, oil.
  2. Stir in water and melted chocolate.
  3. Bake and cool. Frost with chocolate buttercream: 0.75 cup butter, 1.5 cups powdered allulose (180 g), 0.25 cup cocoa (20 g), 2 to 3 tbsp cream.
• Storage: Chill 4 days.

Sugar Free Paula Deen’s Ooey Gooey Butter Cake

• Pan and temp: 13 by 9, 325°F, 35 to 40 minutes.
• Ingredients:
  • Base: 1.75 cups almond flour (175 g), 0.25 cup coconut flour (30 g), 0.33 cup erythritol (65 g), 0.25 cup allulose (50 g), 0.5 cup butter, 1 egg
  • Filling: 8 oz cream cheese, 0.5 cup butter, 1.5 cups powdered allulose blend (180 g), 2 eggs, 1 tsp vanilla
• Directions:
  1. Mix base, press in pan.
  2. Beat filling until smooth, pour over base.
  3. Bake until center jiggles slightly. Cool before slicing.
• Storage: Chill 5 days or freeze bars 2 months.

Sugar Free Old Fashioned Raisin Cake

• Pan and temp: 9 inch square, 350°F, 28 to 34 minutes.
• Ingredients:
  • 1 cup raisins (150 g), 1 cup water (240 g), 0.5 cup allulose (100 g), 1 tsp cinnamon, 0.25 tsp cloves, 2 tbsp butter
  • Batter: 1.5 cups flour (180 g), 0.5 cup erythritol (95 g), 1 tsp baking soda, 0.25 tsp salt, 1 egg
• Directions:
  1. Simmer raisins, water, allulose, spices, butter 5 minutes; cool.
  2. Mix batter with raisin mixture and egg.
  3. Bake until set. Cool and dust with powdered allulose if desired.
• Storage: Wrap and keep 4 days.

Sugar Free Louisiana Crunch Cake

• Pan and temp: bundt, 325°F, 50 to 60 minutes.
• Ingredients:
  • Crunch: 0.33 cup shredded coconut, 0.33 cup chopped pecans, 2 tbsp allulose, 2 tbsp butter; press in greased pan
  • Batter: 2.25 cups flour (270 g), 0.75 cup allulose (150 g) + 0.5 cup erythritol (95 g), 1.5 tsp baking powder, 0.5 tsp salt, 0.75 cup butter, 4 eggs, 0.75 cup milk, 1 tsp vanilla
• Directions:
  1. Make crunch and press in pan.
  2. Beat batter and fill pan. Bake to skewer clean.
  3. Glaze with 1 cup powdered allulose (120 g), 2 to 3 tbsp milk, 1 tsp vanilla.
• Storage: Room temp 3 days.

Sugar Free Old Southern Chocolate Pecan Sheet Cake

• Pan and temp: 13 by 9, 350°F, 20 to 25 minutes.
• Ingredients:
  • Cake: 2 cups flour (240 g), 0.75 cup erythritol blend (140 g) + 0.25 cup allulose (50 g), 0.5 cup cocoa (40 g), 1 tsp baking soda, 0.5 tsp salt, 0.5 cup butter, 0.5 cup oil, 1 cup water, 2 eggs, 0.5 cup sour cream
  • Icing: 0.5 cup butter, 0.33 cup allulose (65 g), 0.25 cup cocoa (20 g), 0.25 cup milk, 1.5 cups powdered allulose (180 g), 1 tsp vanilla, 1 cup toasted chopped pecans
• Directions:
  1. Heat water, butter, oil, and cocoa to a simmer; pour into dry and stir. Add eggs and sour cream.
  2. Bake. Pour warm icing over warm cake and top with pecans.
• Storage: Cover 3 days.

Sugar Free Chocolate-Mayonnaise Cake

• Pan and temp: 9 inch round or 8 by 8, 350°F, 28 to 32 minutes.
• Ingredients:
  • 1.5 cups flour (180 g)
  • 0.75 cup Dutch cocoa (60 g)
  • 1 cup allulose blend (200 g)
  • 1 tsp baking soda, 0.5 tsp baking powder, 0.5 tsp salt
  • 1 cup mayonnaise
  • 0.75 cup brewed coffee, cooled
  • 1 tsp vanilla
• Directions:
  1. Whisk dry in a bowl. Add mayo, coffee, vanilla; mix smooth.
  2. Bake until center springs back. Cool and frost.
• Storage: Chill 4 days.

Sugar Free Punch Bowl Cake

• Vessel: large trifle bowl, chill 6 hours.
• Ingredients:
  • 1 sugar free yellow cake, cubed (13 by 9)
  • 2 pkgs sugar free instant vanilla pudding mixed with 3 cups milk
  • 16 oz sugar free whipped topping
  • 2 cups sliced strawberries, 2 cups pineapple tidbits, drained
• Directions:
  1. Layer half cake, half pudding, half fruit, half topping.
  2. Repeat. Chill until set.
• Storage: Chill 3 days.

Sugar Free Southern Butter Pecan Pound Cake

• Pan and temp: 10 inch tube pan, 325°F, 65 to 80 minutes.
• Ingredients:
  • 1 cup butter, softened
  • 0.75 cup erythritol blend (140 g) + 0.25 cup allulose (50 g)
  • 5 eggs
  • 2.25 cups cake flour (270 g)
  • 0.5 tsp baking powder, 0.5 tsp salt
  • 0.75 cup sour cream
  • 1 cup toasted chopped pecans
• Directions:
  1. Cream butter and sweeteners 3 minutes. Beat in eggs one by one.
  2. Add dry and sour cream. Fold in pecans.
  3. Bake until a skewer is clean. Cool in pan 15 minutes, then out.
• Storage: Wrap tight, room temp 4 days, freeze 2 months.

Sugar Free Tennessee Mountain Stack Cake

• Pan and temp: six thin 9 inch rounds, 350°F, 8 to 10 minutes each.
• Ingredients:
  • Cake: 3 cups flour (360 g), 0.75 cup allulose (150 g), 0.5 cup erythritol (95 g), 1 tsp baking soda, 0.5 tsp salt, 0.75 cup butter, 2 eggs, 0.75 cup buttermilk, 1 tsp vanilla
  • Filling: 3 cups sugar free apple butter or reduced unsweetened applesauce cooked with 0.25 cup allulose (50 g), cinnamon, and cloves
• Directions:
  1. Mix dough-like batter. Divide into 6 rounds, bake thin layers.
  2. Spread filling between layers. Wrap and chill overnight before slicing.
• Storage: Chill 5 days.

Sugar Free Coconut Layer Cake

• Pan and temp: two 9 inch rounds, 350°F, 22 to 27 minutes.
• Ingredients:
  • 2.25 cups cake flour (270 g)
  • 0.75 cup allulose (150 g) + 0.5 cup erythritol (95 g)
  • 1 tbsp baking powder, 0.5 tsp salt
  • 0.75 cup coconut milk, 0.5 cup milk
  • 0.75 cup butter, 4 egg whites
  • 1 tsp coconut extract
  • Frosting: 12 oz cream cheese, 0.5 cup butter, 1.5 cups powdered allulose (180 g), 1 tsp coconut extract, 1 cup unsweetened coconut
• Directions:
  1. Beat butter and sweeteners. Add whites. Add dry and milks. Stir in extract.
  2. Bake and cool. Frost and sprinkle coconut.
• Storage: Chill 4 days.

Sugar Free Applesauce Cake

• Pan and temp: 8 by 8, 350°F, 25 to 30 minutes.
• Ingredients:
  • 1.25 cups flour (150 g)
  • 0.5 cup allulose (100 g) + 0.25 cup erythritol (48 g)
  • 1 tsp baking soda, 0.5 tsp baking powder, 0.5 tsp salt
  • 1 tsp cinnamon, 0.25 tsp nutmeg
  • 1 cup unsweetened applesauce (245 g)
  • 1 egg, 0.33 cup oil
  • 0.5 cup chopped nuts optional
• Directions:
  1. Mix dry, add wet. Fold in nuts.
  2. Bake until set. Cool and slice.
• Storage: Wrap and keep 4 days, freeze bars 2 months.

Tips for all cakes:

• For a deeper caramel note, use an allulose-heavy blend.
• For tall slices and clean edges, include some erythritol in the batter.
• Let cakes cool before frosting to avoid slipping layers.

Sugar Free Southern Pies and Tarts

These pies keep the Southern spirit alive while skipping added sugar. You will see a mix of baked custards, gooey nut pies, and chilled cream pies. The secret is simple swaps that behave like sugar. Allulose melts smooth and stays moist. Fiber syrup adds body and shine, which you need in pecan and chess pies.

Pick a crust, par-bake it for a crisp base, then match it with the right filling. If you want clean slices and no weeping, watch the cues. Bake until the center has a gentle jiggle for custards, and chill long enough for cream pies to set.

Go-To Sugar Free Crusts

Use this quick guide to choose a crust and get a crisp base.

Crust option	How to make it quick	Par-bake at 350°F	Notes
Almond flour crust	2 cups almond flour, 4 tbsp butter, pinch salt, 1 egg	10 to 12 minutes	Press in pan, dock with fork. Cool before filling.
Coconut flour crust	3/4 cup coconut flour, 6 tbsp butter, 2 eggs, pinch salt	8 to 10 minutes	Hydrates fast. Do not overbake, it dries quickly.
Oat fiber cracker-style crust	1 cup oat fiber, 1 cup almond flour, 5 tbsp butter, salt	12 to 14 minutes	Thin, crisp bite. Brush warm crust with egg white.
All-butter low-carb pastry	Almond flour 1.5 cups, oat fiber 1/4 cup, 8 tbsp cold butter	12 to 15 minutes with weights	Chill, roll, line, weight, bake. Remove weights last 3 min.

Tip to avoid soggy bottoms: cool par-baked crust 10 minutes, then brush with a thin layer of egg white and bake 2 minutes more. Let cool while you mix the filling.

Sugar Free Southern Bourbon Pecan Pie

Toasted pecans, a glossy filling, and a hint of bourbon. Use allulose plus fiber syrup for that classic goo.

• Pan: 9 inch pie, par-baked crust of choice.
• Filling: 1 cup allulose, 3/4 cup fiber syrup, 4 tbsp melted butter, 3 eggs, 1.5 tsp vanilla, 1 to 2 tbsp bourbon, 2 cups toasted pecan halves, pinch salt.
• Mix and temp: Whisk eggs lightly, then add warm butter, sweeteners, bourbon, and pecans. Filling should be lukewarm, about 90 to 100°F.
• Bake: 350°F for 40 to 48 minutes.
• Doneness: Edges puff, center jiggles like gelatin, not watery.
• Cool: 3 hours for clean slices.

Sugar Free Butterscotch Pie

Deep caramel notes without sugar. The stovetop custard sets silky and rich.

• Crust: Par-baked almond or pastry crust.
• Custard: 1/2 cup butter, 2/3 cup allulose, 2 tbsp fiber syrup, 2 tbsp molasses extract or 1 tbsp yacon syrup, 3 tbsp cornstarch or 2 tbsp arrowroot, 2 cups milk, 4 egg yolks, pinch salt, vanilla.
• Cook: Whisk yolks with starch. Simmer milk. Temper yolks, return to pot, cook to 180 to 185°F, thick and glossy. Off heat, whisk butter and flavor.
• Fill and chill: Pour into cooled crust, press film on top, chill 6 hours.
• Top: Sugar free whipped cream right before serving.

Sugar Free Key Lime Pie

Sharp, creamy, and smooth. Allulose keeps the custard silky.

• Crust: Oat fiber cracker-style or almond crust, par-baked.
• Filling: 4 egg yolks, 1 can unsweetened evaporated milk, 2/3 cup allulose, 1/2 cup fresh key lime juice, zest of 1 lime, pinch salt.
• Mix and temp: Whisk until smooth. Filling should be room temp.
• Bake: 325°F for 12 to 16 minutes, until tiny pinhole bubbles form at the surface.
• Chill: Cool, then chill 4 hours.
• Topping: Stabilized whipped topping with 1 tsp gelatin bloomed in 1 tbsp water.

Sugar Free French Silk Pie

A classic no-bake chocolate mousse filling that slices like a dream.

• Crust: Par-baked almond crust or chocolate almond crust.
• Filling: 3/4 cup powdered allulose, 10 tbsp butter, 2 oz melted sugar free chocolate, 2 pasteurized eggs, 1 tsp vanilla, pinch salt.
• Method: Beat butter and allulose 3 minutes. Stream in eggs one at a time for 2 minutes each. Beat in chocolate and vanilla. Keep filling at cool room temp, 70°F.
• Set: Fill crust, chill until firm, 6 hours or overnight.
• Top: Dollop with sugar free whipped cream and shaved chocolate.

Sugar Free Chocolate Chess Pie

All the crackle and fudge you expect, without added sugar.

• Crust: Par-baked all-butter pastry or almond crust.
• Filling: 1 cup allulose, 1/3 cup Dutch cocoa, 1 tbsp fiber syrup, 1/2 cup butter, 3 eggs, 1 tsp vanilla, 1 tbsp cream, pinch salt.
• Mix: Combine warm butter with allulose and cocoa, then eggs, vanilla, cream.
• Bake: 350°F for 35 to 42 minutes.
• Doneness: Crackly top, center just set with a light jiggle.
• Cool: 2 to 3 hours to avoid a sunken center.

Sugar Free Old-Time Buttermilk Pie

Tangy, custardy, and bright with lemon.

• Crust: Par-baked pastry crust.
• Filling: 1 cup allulose blend, 1/2 cup butter, 3 eggs, 1 cup buttermilk, 1 tbsp lemon zest, 1 tbsp lemon juice, 2 tbsp almond flour, pinch nutmeg, vanilla.
• Mix and temp: Filling lukewarm, about 90°F.
• Bake: 325°F for 40 to 50 minutes.
• Doneness: Edges set, center quivers slightly.
• Cool: 3 hours. Dust with powdered allulose if you like.

Sugar Free Lemon Chess Pie

Bright and sunny with classic chess texture from a touch of cornmeal.

• Crust: Par-baked almond or pastry crust.
• Filling: 1 cup allulose, 2 tbsp fiber syrup, 4 eggs, 1/2 cup butter, 1/4 cup lemon juice, zest of 1 lemon, 1 tbsp fine cornmeal, pinch salt, vanilla.
• Bake: 350°F for 35 to 45 minutes.
• Doneness: Top lightly golden, center soft-set. Avoid overbaking to prevent weeping.
• Cool: 3 hours before slicing.

Sugar Free Bourbon Pecan Pie

A second take with extra goo for those who want it extra sticky.

• Crust: Par-baked pastry crust for structure.
• Filling: 3/4 cup allulose, 1 cup fiber syrup, 4 tbsp butter, 3 eggs, 2 tbsp bourbon, 2 cups toasted pecans, 1 tsp vanilla, pinch salt.
• Bake: 350°F for 40 to 48 minutes.
• Texture: Glossier and looser than the first version. Aim for a slow wobble in the center.
• Cool: 4 hours for the cleanest cut.

Sugar Free Pineapple Pie

Tropical and light with a cool, sliceable set.

• Crust: Par-baked almond or coconut crust.
• Filling: 3 cups chopped pineapple, 1/2 cup allulose, 1/4 tsp xanthan gum, 1 tbsp lemon juice, pinch salt. Optional 1 tsp gelatin for firmer set.
• Cook: Simmer fruit 5 to 7 minutes, whisk in xanthan, cool to lukewarm.
• Assemble: Fill crust and chill 6 hours. If using gelatin, bloom 1 tsp in 1 tbsp water and stir in warm fruit.

Sugar Free Sweet Potato Pie

Roasting deepens flavor and reduces water for a silkier custard.

• Crust: Par-baked pastry or oat fiber crust.
• Filling: 2 cups mashed roasted sweet potatoes, 3/4 cup allulose, 1/2 cup cream, 2 eggs, 2 tbsp butter, 1 tsp vanilla, 1 tsp cinnamon, 1/2 tsp ginger, pinch nutmeg and salt.
• Mix: Blend smooth while warm, about 100°F.
• Bake: 350°F for 40 to 50 minutes.
• Doneness: Slight jiggle in 2 inch center circle.
• Cool: 2 hours, then chill 2 hours for neat slices.

Sugar Free Southern Sweet Potato Pie

A classic variation with evaporated milk and a warm spice blend.

• Crust: Par-baked pastry crust, shield edges if browning too fast.
• Filling: 2 cups mashed sweet potatoes, 1 can evaporated milk, 2/3 cup allulose, 2 eggs, 2 tbsp butter, 1 tsp cinnamon, 1/2 tsp allspice, 1/4 tsp cloves, pinch salt.
• Bake: 350°F for 45 to 55 minutes. Shield crust at 25 minutes as needed.
• Set cue: Puffing stops and center barely quivers.
• Cool: 3 hours.

Sugar Free The Best Southern Pecan Pie

House favorite. Crisp nuts, glossy custard, and a crust that stays crisp.

• Crust: All-butter low-carb pastry, par-baked with weights 12 to 15 minutes. Brush with egg white and bake 2 minutes.
• Filling: 1 cup allulose, 1 cup fiber syrup, 5 tbsp butter, 3 eggs, 1 tsp vanilla, 2 cups toasted pecan halves, 1/2 tsp salt.
• Bake: 350°F for 42 to 50 minutes.
• Prevent soggy bottom: Cool the filling to 95°F, fill a cooled crust, bake on a preheated sheet pan on the lower rack.
• Doneness: Dome subsides and center jiggles slightly.
• Cool: Minimum 4 hours.

Sugar Free Chocolate Pecan Pie

Rich chocolate meets buttery pecans.

• Crust: Par-baked pastry or almond crust.
• Filling: 3/4 cup allulose, 3/4 cup fiber syrup, 3 tbsp cocoa, 3 oz melted sugar free chocolate, 4 tbsp butter, 3 eggs, 1 tsp vanilla, 2 cups toasted pecans, pinch salt.
• Mix: Whisk warm butter, cocoa, and chocolate into sweeteners, then eggs and nuts.
• Bake: 350°F for 40 to 48 minutes.
• Set cue: Slight wobble, glossy top cracks just at edges.

Sugar Free Mississippi Mud Pie

Dense, chocolatey, and cool. This one benefits from an overnight chill.

• Crust: Chocolate almond crust, par-baked 10 minutes.
• Filling: 6 oz sugar free chocolate, 1/2 cup butter, 3 eggs, 2/3 cup allulose, 1/2 cup cream, 2 tbsp cocoa, pinch salt, vanilla.
• Bake: 325°F for 28 to 35 minutes until edges set and center trembles.
• Top: Sugar free whipped cream after chilling.
• Chill: Overnight for best texture.

Sugar Free Kentucky Transparent Pie

A clear, buttery custard that looks old-school and tastes like silk.

• Crust: Par-baked pastry crust.
• Filling: 1 cup allulose, 1/2 cup butter, 3 eggs, 1/4 cup water or cream, 1 tsp vanilla, pinch salt.
• Mix: Warm butter with allulose, whisk in eggs and liquid. Strain for a glassy finish.
• Bake: 300°F for 45 to 60 minutes, low and slow.
• Doneness: Bare wiggle in the center, no browning.
• Cool: 3 hours.

Sugar Free Grits Pie

A custard pie with soft texture from fine grits.

• Crust: Par-baked almond or pastry crust.
• Filling: 1/3 cup fine grits cooked in 1 cup milk, 2/3 cup allulose, 3 eggs, 3 tbsp butter, 1 tsp vanilla, pinch nutmeg, pinch salt.
• Mix: Cool cooked grits to warm, blend in eggs and flavor.
• Bake: 350°F for 35 to 45 minutes.
• Set cue: Slight jiggle and a whisper of golden color.

Sugar Free Marshmallow-Almond Key Lime Pie

Bright lime with a marshmallow swirl and nutty crunch.

• Crust: Almond crust, par-baked 10 to 12 minutes.
• Lime filling: Same as Key Lime Pie above.
• Marshmallow swirl: Melt 1.5 cups sugar free marshmallows with 1 tbsp cream until smooth; cool to lukewarm.
• Assemble: Pour lime custard into warm crust, dollop marshmallow, swirl lightly, sprinkle toasted sliced almonds.
• Bake and chill: Bake 325°F for 12 to 16 minutes. Chill 4 hours.

Sugar Free Peach Pie

Juicy fruit with a clean, sliceable set and a golden lattice.

• Crust: All-butter low-carb pastry, bottom par-baked 12 minutes. Top crust as lattice.
• Filling: 6 cups sliced peaches, 2/3 cup allulose, 2 tbsp lemon juice, 1/2 tsp cinnamon, pinch salt, 1 tbsp gelatin bloomed in 2 tbsp water or 1/2 tsp xanthan for a looser set.
• Assemble: Toss fruit with allulose and spices. Stir in gelatin or xanthan.
• Bake: 400°F for 20 minutes, then 350°F for 25 to 35 minutes until bubbly through vents.
• Set cue: Juices bubble in the center. Cool 4 hours before slicing.

Ready to bake one tonight and another for the weekend? Start with your favorite crust from the table, par-bake it right, and follow the set cues. That is how sugar free pies taste like the ones you grew up with.

Sugar Free Cobblers, Bread Puddings, Custards, and Cheesecakes

This is the cozy corner of Southern dessert, where warm fruit meets tender crumbs and cool custards sit silky on a spoon. Fruit behaves a little differently without added sugar, so we help it along. Toss fruit with allulose and a pinch of salt, then rest 10 to 20 minutes. That quick maceration pulls juice for saucy cobblers and boosts browning. For bread puddings, use day-old low carb bread or grain-free brioche. Dry edges soak up custard like a sponge and bake up soft inside with crisp tops. Cheesecakes stay lush when baked in a water bath, and allulose keeps the texture smooth, not gritty.

Sugar Free Rhubarb Strawberry Cobbler

Tart, jammy, and bright, with two topping options.

• Fruit base:
  • 400 g rhubarb, 1 inch pieces
  • 250 g strawberries, sliced
  • 120 g allulose, 1 tbsp lemon juice, pinch salt
  • 2 tsp cornstarch or 1 tsp glucomannan
• Biscuit topping:
  • 150 g flour or gluten free 1:1
  • 40 g allulose, 1.5 tsp baking powder, 0.25 tsp salt
  • 70 g cold butter, 120 g cream or milk
• Batter topping:
  • 120 g flour, 90 g allulose, 1 tsp baking powder, 0.25 tsp salt
  • 180 g milk, 45 g melted butter, 1 tsp vanilla

Directions:

1. Heat oven to 375°F. Macerate fruit with allulose, lemon, salt for 15 minutes. Stir in starch.
2. Pour fruit into a 9 inch skillet or 2 quart dish.
3. Biscuit option: rub butter into dry, add cream, dollop 8 mounds over fruit.
4. Batter option: whisk wet into dry, spread over fruit.
5. Bake 30 to 40 minutes until bubbly and golden. Rest 15 minutes.

Sugar Free Butterscotch-Pecan Bread Pudding

Custardy center, crisp edges, and a warm sauce.

• Pudding:
  • 350 g day-old low carb bread or grain-free brioche, 1 inch cubes
  • 480 g milk or half-and-half
  • 3 eggs
  • 80 g allulose, 40 g melted butter
  • 1 tsp vanilla, 0.5 tsp cinnamon, 0.25 tsp salt
  • 80 g chopped pecans
• Sauce:
  • 60 g butter, 90 g allulose, 120 g cream
  • 0.5 tsp vanilla, pinch salt

Directions:

1. Heat oven to 325°F. Grease an 8 by 8 pan. Dry bread in oven 8 minutes if soft.
2. Whisk milk, eggs, allulose, butter, vanilla, cinnamon, salt. Fold in bread and pecans. Soak 10 minutes.
3. Bake 35 to 45 minutes until custard is just set in the center.
4. Sauce: simmer butter, allulose, cream 3 minutes, whisk vanilla and salt. Serve warm over pudding.

Sugar Free Banana Pudding

Creamy, simple, and classic.

• 1 pkg sugar free instant vanilla pudding mix
• 2.5 cups cold milk or unsweetened almond milk
• 200 g sugar free vanilla wafers or almond cookies
• 2 ripe bananas, sliced
• 240 g sugar free whipped topping

Directions:

1. Whisk pudding with cold milk for 2 minutes. Rest 5 minutes to thicken.
2. Layer cookies, half the pudding, banana slices, then repeat.
3. Top with whipped topping. Chill 4 hours for clean scoops.

Sugar Free Trisha Yearwood Banana Pudding

A showy layered version with stable topping.

• 1 pkg sugar free instant vanilla pudding
• 2.5 cups cold milk
• 300 g sugar free vanilla wafers
• 3 ripe bananas, sliced
• Stabilized topping: 1 tsp gelatin bloomed in 1 tbsp cold water, then melted; fold into 360 g whipped topping

Directions:

1. Mix pudding with milk. Rest 5 minutes.
2. Fold melted gelatin into whipped topping until smooth.
3. In a trifle dish, layer wafers, pudding, bananas, and topping. Repeat.
4. Chill at least 6 hours. The topping slices clean and does not weep.

Sugar Free Chocolate Pudding

Silky stovetop pudding with deep cocoa.

• 60 g allulose, 20 g Dutch cocoa
• 20 g cornstarch or 1.5 tsp glucomannan
• 1 pinch salt
• 480 g milk
• 1 egg yolk
• 20 g butter, 1 tsp vanilla

Directions:

1. Whisk allulose, cocoa, starch, and salt in a pot. Whisk in milk and yolk.
2. Cook over medium, whisking, until thick bubbles form, 2 to 4 minutes.
3. Off heat, whisk butter and vanilla.
4. Pour into cups. Press plastic wrap directly on top. Chill 2 hours.

Sugar Free Lemon Curd Cheesecake

Bright curd on a creamy base.

• Crust: 150 g almond flour, 40 g powdered allulose, 60 g butter, pinch salt. Press in 9 inch springform, bake 10 minutes at 325°F.
• Filling: 680 g cream cheese, room temp; 150 g allulose; 3 eggs; 120 g sour cream; 1 tsp vanilla; zest of 1 lemon.
• Lemon curd: 120 g lemon juice, 100 g allulose, 4 yolks, 60 g butter, pinch salt.

Directions:

1. Heat oven to 300°F. Wrap pan in foil. Boil water for bath.
2. Beat cream cheese and allulose until smooth. Mix in eggs one by one, then sour cream, vanilla, zest.
3. Pour over crust. Set pan in a larger pan, add hot water halfway up sides.
4. Bake 50 to 65 minutes until edges set and center jiggles slightly. Cool 1 hour, then chill 6 hours.
5. Cook curd over low heat to 180°F, whisking. Strain, cool to warm. Spread on chilled cheesecake. Chill 1 hour more.

Sugar Free Snickerdoodle Cheesecake

Cinnamon cookie crust and a ribbon of spice.

• Crust: 160 g sugar free cinnamon cookie crumbs, 60 g butter, 10 g allulose.
• Filling: 680 g cream cheese, 140 g allulose, 3 eggs, 120 g sour cream, 1 tsp vanilla.
• Swirl: 2 tbsp allulose, 1.5 tsp cinnamon.

Directions:

1. Heat oven to 300°F. Press crust into a 9 inch springform. Prebake 8 minutes.
2. Beat filling smooth. Pour half in pan. Sprinkle half the swirl mix. Add remaining filling and the rest of the swirl. Marble lightly.
3. Bake in a water bath 55 to 70 minutes until the center has a soft jiggle.
4. Cool and chill 6 hours. Dust with cinnamon before serving.

Sugar Free Louisiana Bread Pudding

Old-school comfort, lightened up and optional rum kick.

• Pudding:
  • 400 g day-old low carb bread, 1 inch cubes
  • 600 g milk, 3 eggs
  • 100 g allulose, 40 g melted butter
  • 1 tsp vanilla, 0.5 tsp cinnamon, pinch nutmeg, 0.25 tsp salt
  • 60 g raisins optional
• Rum sauce:
  • 60 g butter, 90 g allulose, 60 g water, 30 g cream, 1 to 2 tbsp dark rum, pinch salt

Directions:

1. Heat oven to 325°F. Grease a 2 quart dish. Dry bread 10 minutes if fresh.
2. Whisk milk, eggs, allulose, butter, vanilla, spices, salt. Fold in bread and raisins. Rest 10 minutes.
3. Bake 40 to 50 minutes until just set with a soft center.
4. Simmer sauce 3 minutes. Off heat, add rum and salt. Spoon over warm pudding.

Sugar Free Strawberry Cobbler

Simple and juicy with a biscuit lid.

• Fruit: 700 g strawberries, sliced; 120 g allulose; 1 tbsp lemon juice; 1 tbsp cornstarch; pinch salt.
• Topping: 160 g flour, 45 g allulose, 1.5 tsp baking powder, 0.25 tsp salt, 70 g cold butter, 150 g cream or milk.

Directions:

1. Heat oven to 375°F. Macerate berries with allulose and lemon 15 minutes. Stir in cornstarch and salt.
2. Pour into a 2 quart dish.
3. Make topping, dollop over fruit.
4. Bake 30 to 40 minutes until bubbly and golden. Rest 15 minutes.

Sugar Free Chocolate Cobbler

Self-saucing and deeply chocolatey.

• Batter: 120 g flour, 100 g allulose, 25 g cocoa, 1.5 tsp baking powder, 0.25 tsp salt, 180 g milk, 45 g melted butter, 1 tsp vanilla.
• Topping: 120 g allulose, 25 g cocoa.
• Finish: 360 g hot water.

Directions:

1. Heat oven to 350°F. Grease an 8 by 8 dish.
2. Stir batter smooth and spread in dish.
3. Mix topping and sprinkle over batter. Do not stir.
4. Pour hot water over the top. Do not stir.
5. Bake 30 to 35 minutes until the top is set and a sauce forms underneath. Cool 10 minutes and spoon out warm pools of chocolate.

Sugar Free Frozen Desserts, Sundaes, Bars, and Fryer Treats

Hot days call for scoopable ice cream, frosty bars, and a fryer treat now and then. Sugar free sweeteners can make that tricky if you are new to them. Here is the shortcut: use allulose in frozen desserts for a creamy set, and add a little vegetable glycerin or vodka to stay scoopable. For frying, use peanut or canola oil and keep the oil near 350°F for even color. For stovetop candies, pair allulose with fiber syrup, and use a thermometer so you hit the right stage every time.

I keep the recipes tight and reliable. You will see small add-ins, like a touch of salt or a splash of vanilla, that make sugar free desserts taste round and balanced.

Sugar Free Peach Ice Cream

Eggless or custard base, your choice. Allulose keeps it creamy, and a touch of vodka or glycerin stops rock-hard freeze.

• Ingredients:
  • 2 cups cream, 1 cup milk
  • 3/4 cup allulose
  • 1 tsp vanilla, pinch salt
  • 1 to 2 tbsp vegetable glycerin or 1 tbsp vodka
  • 1.5 cups diced peeled peaches, patted dry
  • Optional custard: 4 egg yolks
• Steps:
  1. Warm dairy with allulose and salt to dissolve. For custard, temper yolks and cook to 175°F, then strain.
  2. Stir in vanilla and glycerin or vodka. Chill to 40°F.
  3. Churn to soft-serve. Fold in peaches. Freeze 3 to 4 hours.

Sugar Free Buttermilk Peach Ice Cream

Tart buttermilk cuts the sweet peach. Clean, bright, and rich.

• Ingredients:
  • 1.5 cups cream, 1 cup buttermilk
  • 2/3 cup allulose, 1 tsp vanilla, pinch salt
  • 1 tbsp vegetable glycerin or 1 tbsp vodka
  • 1 cup finely diced peaches, drained
• Steps:
  1. Warm cream with allulose and salt to dissolve. Cool, then whisk in buttermilk, vanilla, glycerin or vodka.
  2. Chill fully. Churn to soft-serve, fold in peaches.
  3. Freeze until scoopable, about 3 hours.

Sugar Free Frozen Key Lime Delight

No-bake freezer pie with a nutty crust and creamy lime filling.

• Ingredients:
  • Crust: 1.5 cups almond flour, 3 tbsp butter, 2 tbsp allulose, pinch salt
  • Filling: 8 oz cream cheese, 1 cup cream, 2/3 cup allulose, 1/2 cup key lime juice, zest of 1 lime, 1 tsp gelatin bloomed in 1 tbsp water
• Steps:
  1. Mix crust, press in 8 by 8 pan, chill.
  2. Beat cream cheese and allulose. Add juice and zest. Melt gelatin, whisk in.
  3. Whip cream to soft peaks, fold in. Spread in crust. Freeze 4 hours. Thaw 10 minutes before slicing.

Sugar Free Grilled Peach Sundaes

Caramelized peach halves with cold ice cream and toasted nuts.

• Ingredients:
  • 4 ripe peaches, halved and pitted
  • 2 tbsp melted butter, 2 tbsp allulose, pinch salt
  • Sugar free vanilla ice cream, chopped toasted pecans
• Steps:
  1. Heat grill to medium-high. Brush peaches with butter and allulose.
  2. Grill cut side down 3 to 4 minutes until marked and glossy. Flip for 1 minute.
  3. Serve warm with ice cream and pecans.

Sugar Free Bananas Foster Sundaes

Quick stovetop sauce over cold scoops. Weeknight fancy.

• Ingredients:
  • 2 tbsp butter, 1/3 cup allulose, 1/2 tsp cinnamon, pinch salt
  • 2 bananas, sliced on the bias
  • 1 to 2 tbsp dark rum or 1 tsp rum extract
  • Sugar free vanilla ice cream
• Steps:
  1. Melt butter with allulose, cinnamon, and salt until bubbling.
  2. Add bananas, cook 1 to 2 minutes until glossy.
  3. Stir in rum, warm 15 seconds. Spoon over ice cream.

Sugar Free Bananas Foster

Classic table-side style with body like caramel. Flambé is optional.

• Ingredients:
  • 3 tbsp butter, 1/2 cup allulose, 1/3 cup fiber syrup
  • 1/2 tsp cinnamon, pinch salt, 1 tsp vanilla
  • 2 large bananas, halved lengthwise and crosswise
  • 2 tbsp dark rum
• Steps:
  1. Simmer butter, allulose, and fiber syrup 2 to 3 minutes to thick bubbles.
  2. Add cinnamon, salt, vanilla, then bananas. Cook until tender.
  3. Off heat, add rum. Return to low heat, or carefully flambé. Serve at once.

Sugar Free Beignets

Pillowy, yeasted squares with a light snow of powdered allulose.

• Ingredients:
  • 1/2 cup warm milk, 1/4 cup warm water, 2 tbsp allulose
  • 2 tsp instant yeast, 1 egg, 2 tbsp butter, 1/2 tsp salt
  • 1.25 cups all-purpose low carb bread flour blend, plus more as needed
  • 1/2 cup almond flour, 2 tbsp vital wheat gluten if not using a bread blend
  • Peanut or canola oil for frying, powdered allulose for dusting
• Steps:
  1. Mix warm liquids, allulose, and yeast. Rest 5 minutes.
  2. Beat in egg, butter, salt, flours. Knead soft dough. Rise until doubled.
  3. Roll 1/4 inch thick. Cut 2 inch squares.
  4. Fry at 350°F until puffed and golden, 60 to 90 seconds per side. Drain, dust warm.

Sugar Free Chocolate Chip Bars

Chewy cookie bars with balanced sweeteners for structure and moisture.

• Ingredients:
  • 2 cups almond flour, 1/4 cup coconut flour
  • 1/2 cup erythritol blend, 1/4 cup allulose
  • 1 tsp baking powder, 1/2 tsp salt
  • 1/2 cup butter, melted; 1 egg; 1 tsp vanilla
  • 3/4 cup sugar free chocolate chips
• Steps:
  1. Heat oven to 350°F. Line an 8 by 8 pan.
  2. Mix dry. Stir in butter, egg, vanilla. Fold in chips.
  3. Press in pan. Bake 20 to 24 minutes. Cool before slicing.

Sugar Free Pecan Chewies

Blondie-style bars with deep nutty flavor and a tender chew.

• Ingredients:
  • 1/2 cup butter, melted; 1 egg
  • 1/2 cup brown sugar substitute with allulose, 2 tbsp allulose
  • 1 cup almond flour, 2 tbsp oat fiber, 1/2 tsp baking powder, 1/2 tsp salt
  • 1 cup chopped pecans, toasted
• Steps:
  1. Heat oven to 350°F. Line an 8 by 8 pan.
  2. Whisk butter, sweeteners, and egg. Stir in dry. Fold in pecans.
  3. Bake 18 to 22 minutes until edges set and center soft. Cool for clean cuts.

Sugar Free Pecan Pralines

Buttery Southern candy with that telltale cloudy snap.

• Ingredients:
  • 4 tbsp butter, 1/2 cup allulose, 1/2 cup fiber syrup
  • 1/3 cup heavy cream, pinch salt, 1 tsp vanilla
  • 2 cups toasted pecan halves
• Steps:
  1. Combine butter, allulose, fiber syrup, cream, and salt. Cook to 236°F to 238°F, soft-ball stage.
  2. Off heat, stir vanilla and pecans. Beat until the mixture turns cloudy and thickens.
  3. Scoop onto parchment in 2 tablespoon mounds. Cool to set.

Key takeaways:

• For scoopable ice cream, use allulose plus 1 to 2 tablespoons vegetable glycerin per quart, or 1 tablespoon vodka. Freeze, then temper 5 to 10 minutes before scooping.
• For frying, choose peanut or canola oil and hold 350°F. Work in small batches so the oil stays hot.
• For candy, a thermometer is your best friend. Fiber syrup with allulose gives body, shine, and a clean bite without added sugar.

Southern desserts can skip added sugar and still taste like home. You get tender crumb, glossy custards, and porch-swing sweetness, all with no added sugar. The method is simple, not fussy, and the flavor stays true.

Pick one cake and one pie this week. Bake, taste, then note what you love. Every recipe card spells out grams and cups, timing, and storage, so you can measure your way and get consistent results.

Have a favorite you want to see next, like chess bars or lemon icebox pie? Tell me in the comments. I read every note and test from your ideas.

Print or save the recipe index for quick reference. It keeps shopping and prep fast, and it helps you plan for the weekend. Thanks for reading and baking along. Now cue the plates and forks, and let the first slice set the standard.

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