Sugar-free recipes

Sugar-free blueberry muffins

Makes 12


  • 300g self-raising flour 

  • 100g unsalted butter, softened at room temperature 

  • 250g fresh blueberries 

  • 125g xylitol*

  • 2 large eggs, beaten 

  • 140ml semi skimmed milk 

  • 1 teaspoon baking powder 

  • 1 teaspoon of vanilla extract 

  • Pinch of salt


  1. Preheat the oven to 190℃ / fan 170℃ / gas mark 5 and line a muffin tray with paper muffin cases.

  2. Using an electric hand whisk, cream together the butter and xylitol until light and fluffy. Gradually whisk in the beaten eggs a little bit at a time until fully mixed in. Don't worry if the mixture separates slightly.

  3. Stir in the milk and vanilla extract then fold in the flour, baking powder and salt.

  4. Fold in the blueberries and spoon the mixture into the muffin cases. Bake for 20-25 minutes or until a skewer inserted into the middle of a muffin comes out clean (cakes made with xylitol tend not to brown as much as cakes made with sugar).

  5. Leave the blueberry muffins to cool in the tray for a few minutes before transferring to a rack to finish cooling.

*As with many sugar alternatives, excessive consumption of xylitol may have laxative effects. Please also note that xylitol is toxic to animals, particularly dogs and cats, and may be fatal if consumed.

Sugar-free American-style blueberry pancakes

Perfect for a weekend breakfast or brunch, these sugar-free pancakes are so tasty you’ll forget they’re sugar-free and healthy!



  • 200g self-raising flour

  • 1 teaspoon baking powder

  • Pinch of salt

  • 1 large free-range egg, beaten

  • 300ml milk

  • 200g blueberries, washed

  • Sunflower or olive oil for cooking


To serve (optional):

  • Greek or natural yoghurt

  • Sliced banana


How to make:

  1. In a large bowl, mix together the flour, baking powder and salt. Make a well in the middle of the dry ingredients and whisk in the beaten egg and milk until you have a thick, smooth batter. Fold in the blueberries. 

  2. Heat a teaspoon or two of oil in a large frying pan over a medium heat and tilt the pan to cover the pan’s surface in the hot oil. Using a ladle or large spoon, put a large dollop of batter in the middle of the pan. Depending on the size of your pan, you may be able to cook another pancake alongside it, but make sure they don’t touch each other. Cook for two to three minutes or until the base is golden brown, then flip the pancake over using a flat spatula/slice and cook the other side for another two to three minutes. 

  3. Once golden brown on both sides, remove the pancake from the pan and keep warm under a cover of kitchen paper or foil while the next pancake is cooking. 

  4. To serve, stack a few pancakes on a plate and dollop each one with yoghurt and sliced banana, if desired.


Sugar-free tomato and herb sauce

Some of the shop-bought jars of tomato sauce for pasta, bolognaise and lasagne can contain a staggering seven teaspoons per 500g jar! Our version is sugar-free, fresh, and easy to make.


  • 2 tablespoons olive oil

  • 1 onion

  • 2 sticks celery

  • 1 clove garlic

  • 1 x 400g tin of chopped tomatoes

  • 1 x 500g carton of passata (sieved tomatoes)

  • Bunch of fresh basil leaves, torn.

  • 2 sprigs of fresh rosemary – leaves removed and finely chopped (discard stalks)

  • 2 teaspoons dried oregano

  • Salt and pepper to taste


  1. Finely chop the onion, celery and garlic.

  2. Heat the olive oil in a large non-stick sauté pan or frying pan. Add the onion, celery and garlic and cook gently until soft.

  3. Add the chopped tomatoes, passata, rosemary and oregano, and simmer uncovered over a low heat until the sauce is at your desired consistency.

  4. Add salt and pepper to taste, then stir in the torn basil leaves and cook for another minute.

  5. Serve with pasta or use the sauce as a base for bolognaise or lasagne.