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  1. Danielle says

    Hi Katie! I really really want to make the avocado/chocolate mousse, however, I’m being extra careful with my sugar these days. Would it be a total disaster if I snuck in some granulated erythritol sweetner instead of maple syrup? Thanks!

  2. Cheryl Loukola says

    I made this bread and it tasted amazing. I was wondering, can this be made into muffins too, using a 12 piece muffin tin? If so, what would the cooking time be?

    • Jason Sanford says

      All of Katie’s recipes are vegan as long as vegan options are used for things like “milk of choice” or other such ingredients where you can use vegan options (nondairy yogurt, etc). 🙂

  3. Renee says

    Hi Katie,
    I am sugar free, dairy free, and flour free. I’ve changed my eating habits drastically, I am a sugar addict and realized that I can’t have sugar at all. Is there a fat bomb recipe that I could use that tastes great, is filling, and had a little hint of sweet to it without the added sugar. I’m probably asking for the world here. Fat bombs are the only treat I let myself have that is a bit of an indulgence.

    I love your recipes and have tried quite a few. Thanks for all you do to help all of us eat more healthy options.

    Sincerely,
    Renee

  4. Lori Shepard says

    Hi Katie,
    Why do you need vinegar in the flour less banana bread recipe? Will the bread taste like vinegar?

    • Jason Sanford says

      You are essentially turning the milk into buttermilk 🙂
      It will not taste like vinegar but is needed for the reaction so the bread will rise.

  5. Amy Oonk says

    Hi, I am just looking into lower sugar recipes so thank you for the great recipes!

    I am wondering if I can use powdered stevia as a substitute for erythritol?
    I have stevia in liquid drops and in powder but not erythritol. So I was hoping to use stevia.

    • Jason Sanford says

      In recipes like her chocolate cake, I think it would change the entire texture because you’d be replacing quite a bit of bulk/weight with just a little powder. So it depends on the recipe, but in most cases probably wouldn’t work the same.

  6. Laurel says

    Hi, I love your blog however, I have ad content, covering the directions! I have tried every which way to get rid of them to no avail. I was trying to make the breakfast cupcakes for my grandsons again. Keep the recipes coming!!

  7. Carol roberts says

    Why does the vegan chocolate cake crack after taking out of pan when cake is cooled. They always crack. Is there a secret or refrigerate over night then take out pan?? Thank you, Carol

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