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Home>Sweetleaf Flavored Stevia >Stevia Recipes
Stevia Recipes
SweetLeaf Recipes

 Chocolate Glazed Doughnuts

Gluten-Free Chocolate Glazed Doughnuts


  • 3 cups of freshly ground oat flour (grind fresh in your blender)
  • 2 ripe bananas
  • 2 egg whites
  • 3/4 cup of unsweetened apple sauce
  • 1 tbsp of powdered stevia
  • 1 tbsp of coconut oil (or non stick spray)
  • 1 tsp of baking powder
  • 1/2 tsp of baking soda
  • 1 tsp of pumpkin pie spice
  • 1 tsp of ground cinnamon
  • 1/2 tsp of fresh ground sea salt
  • 1 tsp vanilla extract

Chocolate Icing Ingredients

  • 2 tbsp of whipped light cream cheese
  • 2 tbsp of mascarpone cheese
  • 1.5 tsp of unsweetened cocoa powder
  • 1-1.5 tsp of powdered stevia
  • splash of vanilla extract
  • unsweetened coconut (as topping)

 Chocolate Glazed Doughnuts


Pre-heat oven to 425 F.

Using a mixer beat the bananas, egg white, oil, apple sauce, vanilla, and stevia until smooth. Add the oat flour, pumpkin pie spice, cinnamon, salt, baking soda, and, baking powder. Blend at low speed until dry ingredients are incorporated, then turn up speed to medium for about 1 minute to ensure equal distribution of ingredients. Be sure not to over mix the dough. The dough will be a wet dough that is sticky in texture.

Take two 1510 cookie sheets and grease them with a small amount of coconut oil (or non-stick cooking spray).  With a large spoon (tablespoon) begin forming dough into "doughnut" shapes.  Shape into the doughnut shape as best you can using your finger and your spoon. Place 6 on each pan with room to spare for the donuts to rise.

Bake for 10-12 minutes. Half way through baking move the pans to the opposite rack to promote even cooking.

 Chocolate Glazed Doughnuts

To make the icing, use your stand mixer and add the mascarpone cheese, cream cheese, vanilla, stevia, and cocoa powder.  Blend on medium low speed until cocoa is fully incorporated.

After donuts have had time to cool for a few minutes spread the icing on top and sprinkle on a small amount of unsweetened coconut on top of the icing.

Apple Strudel

Apple strudel came into being in 17th century during the Habsburg Monarchy. It was influenced by the Turkish baklava. The earliest known recipe for strudel dates back to 1696 which is currently located in the Wienbibliothek in Rathaus.


Strudel Filling

  • 1 Tbsp. rum
  • 1/2 cup sour cream
  • 2 apples
  • 2 tsp. Stevia
  • 1/2 cup bread crumbs
  • 1/3 cup raisins
  • 1/4 cup dried currants
  • 1/3 cup walnuts
  • 2 Tbsp. melted butter


  • 1/2 lb. butter
  • 5 sheets phyllo
  • QS powdered sugar

PROCEDURE: Clarified butter
In a small heavy bottom pot place the butter inside turn on medium high heat. Bring this to a simmer for approximately 10 minutes and remove from heat. Skim off the foam at the top. Pour into another container being sure to discard the milk solids at the bottom. Set aside for later use.


With a rubber spatula, mix together the sour cream and the rum and set aside. Peel, core, and thinly slice the apples and place in a large bowl. Mix in the sour cream into the apples. Add all of the dry ingredients to and mix well.


Place one sheet of phyllo on the work surface and brush with the clarified butter then dust this with powdered sugar. Repeat this with a total of 6 sheets. Place the strudel filling in a small mound lengthwise 3 inches from the bottom. Roll the phyllo around the filling and make sure it is very tight. Place on a parchment lined cookie sheet and dust with powdered sugar. Place in a preheated 425oF oven for approximately 15 minutes. Let cool and enjoy!

SweetLeaf Stevia® Sweetened Jam


Spiced Peach Jam

  • 2 cups peaches, processed, not pureed, in blender
  • 2 cups peaches, mashed
  • 1/4 cup lemon juice
  • 1/2 tsp. cloves, allspice, cinnamon
  • 1 tsp. vanilla extract
  • 1 1/2 Tbsp. SweetLeaf Stevia® (Be sure to check the sugar equivalency charts.)
  • 3 tsp. pectin powder
  • 4 tsp. calcium water

Raspberry-Peach Jam

  • 2 cups peaches, processed, not pureed, in blender
  • 2 cups raspberries, mashed
  • 1/4 cup lemon juice
  • 1 tsp. almond extract
  • 1 1/2 Tbsp. SweetLeaf Stevia® (Be sure to check the sugar equivalency charts.)
  • 2 1/2 tsp. pectin powder
  • 3 tsp. calcium water

Basic SweetLeaf Stevia® Sweetened Jam for Canning Directions:

Important note: Its important that the pectin and calcium water come from Pomonas Universal Pectin. These pectins work with sugar substitutes, while others dont. Pomona's is specially made for low-no sugar jamming.

  • Make calcium water. Put 1/2 tsp. white calcium powder and 1/2 cup water in a small, clear jar with lid. Store in refrigerator between uses. Lasts a number of months. Shake well before using.
  • Wash and rinse jars; place canning rack and jars in canning pot with water just to the just barely cover the rim. Bring water to a boil, turn down heat, and let jars stand in hot water.
  • Prepare fruit. Most recipes call for 4 cups of mashed/processed fruit.
  • Measure 4 cups fruit into pan with spices, extracts, and lemon or lime juice (if called for in recipe.) Do not add sweetener yet. Stir well.
  • Add proper amount of calcium water from jar into pan; stir well.
  • Bring fruit mixture to a gentle simmer.
  • In a small pot, bring 3/4 cup water to a boil. Put water in a blender/processor and add proper amount of pectin powder. Vent lid and blend 1-2 minutes, until all powder is dissolved.
  • Bring fruit up to a boil and add pectin gel. Stir well.
  • Add SweetLeaf Stevia® and stir well.
  • Return fruit to a boil, then remove from heat.
  • Bring one jar and a 2 piece lid out of the hot water. Insert funnel and fill jars to 1/4" of top. Wipe any excess off the rim and screw on 2-piece lid. Place jar in water and repeat until the jam fills the last jar. Leftover jam can be put in a jar and into the fridge. Try to do this step swiftly.
  • Bring water to a boil and process jars for 10-15 minutes. Remove from water carefully, and let cool.
  • You may hear popping as the jars cool, but dont shake or jostle them for 24 hours. After that, check seals- lids should be sucked down. Any jars that didnt seal can be refrigerated.

Mango-Melon Salsa


  • 1 cup diced melon(s) of choice
  • 1 cup fresh mango, peeled and diced
  • 1/2 serrano (or milder) chili, seeded and minced
  • 1 tsp. fresh mint, shredded
  • 1 Tbsp. lime juice
  • 1/2 cup diced pineapple
  • 1 tsp. ground ginger
  • 1 Tbsp. fresh cilantro, chopped
  • 3 drops Lemon Drop SweetLeaf® Liquid Stevia
  • 1/2 tsp. salt
  • Chili powder to taste

Combine all ingredients in bowl and gently toss to combine. Refrigerate before serving.

Fresh Blueberry Muffins

Fresh Blueberry Muffins
  • 1/2 cup rolled oats
  • 6 oz. pineapple juice
  • 1/4 cup vegetable oil
  • 1 egg
  • 1 tsp. vanilla extract
  • 15 pkt. SweetLeaf Stevia® Sweetener
  • 2 oz. milk
  • 1/2 cup plain yogurt
  • 1 3/4 cups all purpose or whole wheat pastry flour
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 1 cup fresh or frozen blueberries

Heat oven to 375oF. Oil a muffin pan. In a small bowl, soak the oats in the pineapple juice for 10-15 minutes. Set aside. Beat together the oil, egg and vanilla in a mixing bowl. Mix the milk into the yogurt to thin it, then add to the egg mixture. Fold into the oatmeal mixture. Sift together the flour, baking soda, SweetLeaf Stevia® Sweetener and salt. Fold the dry ingredients into the wet ingredients, stirring as little as possible. Fold in the blueberries just before the flour is completely blended. Spoon the batter into the muffin pan and bake for 25-30 minutes. Makes about 12 muffins.

SweetLeaf Pumpkin Pie

Sweetleaf Pumpkin Pie
  • 10 12 ounces soft or silken tofu, drained
  • 1/3 cup vegetable oil
  • 2 cups cooked pumpkin (packed) OR 1 15-oz. can of plain pumpkin
  • 2 Tbsp. maple syrup
  • 1 Tbsp. agave nectar
  • 1/2 tsp. maple flavoring
  • 2 pkt. SweetLeaf Stevia® Sweetener
  • 1/2 tsp. salt
  • 1 tsp. cinnamon
  • 1/2 tsp. ginger
  • 1/2 tsp. nutmeg
  • 1/2 tsp. cloves

Preheat oven to 400 degrees. Blend all the ingredients for the filling until smooth and creamy in a blender or food processor. If using a blender, start with some of the tofu and oil. Gradually add the rest of the ingredients. Pour into an unbaked pie shell. We used an off-the-shelf, unsweetened piecrust. Bake for 40-50 minutes. Chill and serve!

Applesauce Cupcakes

  • 1 cup all-purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 2 tsp. cinnamon
  • 1/2 tsp. ginger
  • 1/2 cup soft butter
  • 1 tsp. (3 pkt.) SweetLeaf Stevia® Sweetener
  • 3 eggs
  • 1 Tbsp. vanilla extract
  • 1/2 cup unsweetened applesauce
  • Chopped nuts if desired
  • 1 Tbsp. vanilla
  • 1 tsp. orange zest
  • 1 lb. butter
  • 2 lb. cream cheese
  • 1 tsp. (3 pkt.) SweetLeaf Stevia® Sweetener

Preheat oven to 330oF. In a small bowl, stir together flour, baking powder, baking soda, cinnamon, ginger and stevia. Set aside. In a large mixing bowl, beat butter with an electric mixer on high speed for approximately 1 minute. Add eggs and vanilla and blend on high speed for 30 seconds. Alternate adding flour mixture and applesauce and beat on low speed until mixed. Pour into muffin tins sprayed with non-stick baking spray. Bake 6-8 minutes. Makes 24 mini Cupcakes.

Sweet & Spicy Ham Glaze

Sweet & Spicy Ham Glaze
  • 40-50 whole cloves
  • Large smoked, cured ham
  • 1/3 cup Dijon mustard
  • 1 cup orange juice
  • 1/2 cup maple syrup
  • 4 pkt. SweetLeaf Stevia® Sweetener

Push cloves into ham, spacing about 1 inch apart until entire ham is covered. Whisk remaining ingredients together in a small pot. Bring to a boil and simmer on LOW until the glaze thickens. Brush onto ham and bake per package directions on the ham. Continue to brush glaze onto ham every 15 minutes during baking time or until glaze is gone.

Tangy, Tantalizing Cranberry Sauce

Tangy, Tantalizing Cranberry Sauce
  • 4 cups (1 pkg.) fresh or frozen cranberries
  • 1/2 cup orange juice
  • 1/2 cup dried cranberries
  • 10 pkt. SweetLeaf Stevia® Sweetener
  • Zest of 1 orange
  • 5-6 drops SweetLeaf® Liquid Stevia, Valencia Orange flavor

Add all the ingredients to a heavy-bottomed pot and bring to a boil. Simmer and stir every few minutes until the berries start to burst and the sauce thickens. Add more orange juice if necessary to desired consistency. DO NOT OVERCOOK. Remove from heat and transfer to a shallow dish to cool.

Five-Minute Bean Salad

Five-Minute Bean Salad
  • 24 pkt. SweetLeaf Stevia® Sweetener
  • 2/3 cup apple cider vinegar
  • 1/2 cup cooking oil
  • 1 can white corn, drained
  • 1 can black beans, rinsed
  • 3 Roma tomatoes, diced
  • 1/2 red onion, thinly sliced
  • 1/2 bunch fresh parsley, coarsely chopped
  • Salt and pepper to taste

In a large salad bowl, combine sweetener and vinegar. Stir until sweetener is dissolved. Add oil. Fold all of the other ingredients into the bowl and gently mix. Adjust salt & pepper to taste. Chill for 2-3 hours (it can be served immediately, but tastes delicious cold). Grilled shrimp or chicken can also be added for a tasty, one-dish summer meal. Serves four.

String Beans Rustica

  • About 2 pounds fresh string beans
  • 1 cup olive oil
  • 2 medium yellow onions
  • 1 clove garlic
  • Salt and pepper to taste
  • 1 lb. tomatoes, skinned, seeded and chopped (yes, you can used canned)
  • 3 Tbsp. chopped parsley
  • 1 tsp. oregano
  • 2 pkt. SweetLeaf Stevia® Sweetener

Remove ends of string beans. Heat oil in heavy saucepan. Add onions and garlic and cook until soft. Add salt & pepper. Add beans, tomatoes, parsley, oregano and SweetLeaf Stevia® Sweetener. Stir to combine all ingredients. Bring to a boil. Cover and cook over low heat for about 1/2 hour. Check and adjust seasoning prior to serving if needed. Serves eight.

Strawberry Soup
  • 1 pint of strawberries
  • 15 pkt. of SweetLeaf Stevia® Sweetener
  • 1 Tbsp. lemon juice
  • 1 Tbsp. corn starch
  • 4 oz. water

Combine strawberries, stevia and lemon juice. Mix the corn starch and water together and add to the first mix. Bring to a boil, strain, and chill.

Strawberry-Yogurt Liquado

Strawberry yogurt liquado
  • 10 frozen strawberries
  • 1 cup unsweetened yogurt
  • 1/2 cup orange juice
  • 1 pkt. SweetLeaf Stevia® Sweetener (or to taste)

A liquado is a cold, blended fruit drink served in Mexico. Make this thick, refreshing, bright pink version any time of year. The secret is frozen strawberries that have not been defrosted. They make it extra creamy and luxurious.

Combine all ingredients in a blender and whip until smooth. Sweeten to taste you may wish to add an additional packet of SweetLeaf Stevia® Sweetener. Serve immediately.

Warm-Your-Heart Cocoa

  • 3 Tbsp. cocoa powder
  • 2 pkt. SweetLeaf Stevia® Sweetener
  • 5 cups soymilk or regular milk
  • 2 Tbsp. honey or maple syrup
  • 2 tsp. vanilla extract

Mix the cocoa and SweetLeaf Stevia® Sweetener together in a two-quart saucepan. Add about 1/2 cup of the milk to make a paste. Gradually add about 1/2 of the remaining milk, stirring to thin the paste. Turn on the heat under the saucepan, add the honey and bring the mixture to a slow boil. Boil for two or three minutes, and then turn the heat down. Add the rest of the milk and the vanilla and bring the heat back up. Heat until hot enough to drink, but keep stirring to be sure the mixture does not scorch! Serve with a dollop of whip cream and sprinkle of cinnamon for a tasty winter treat!


  • 1 lb. mascarpone
  • 25 pkt. SweetLeaf Stevia® Sweetener
  • 2 cups heavy cream
  • 1/2 coffee extract

Mix all the above ingredients together and pipe into shot glasses.

Southwestern Gazpacho Soup

  • 6 medium tomatoes, chopped
  • 2 small cucumbers, chopped
  • 1 medium sweet onion, diced
  • Juice from one lime
  • 1/2 cup parsley or cilantro, chopped (save some for garnish)
  • 3 cloves chopped garlic
  • 1 tsp. sea salt (more or less) to taste
  • 1 tsp. lemon juice
  • 1 chipotle pepper in adobo sauce (buy a small can and just use one pepper)
  • 1 tsp. Louisiana hot sauce or a few drops Tabasco (to taste)
  • 2 pkt. SweetLeaf Stevia® Sweetener

This simple soup has a wonderful Southwestern kick and takes just minutes to prepare. Blend all ingredients in a blender and adjust seasonings to taste. Serve in a bowl, garnish as desired.


SweetLeaf® is safe for cooking and baking, and is heat and freezer stable. Please refer to the conversion chart below when substituting SweetLeaf Stevia® for sugar.





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