The holidays are a time for indulgence, but you don’t have to damage your teeth in the name of holiday spirit. Keep your oral health in mind by trying some of these delicious, sugar-free holiday recipes using sugar alternatives that won’t harm your teeth. Enjoy!

Sugar-Free Peppermint Bark

Ingredients

• 25 drops SweetLeaf® Liquid Stevia Peppermint Sweet Drops™
• 2 4 oz. bars dark baking chocolate
• 1 tbsp. coconut oil
• 2 cups plain Greek yogurt
• 4 peppermint candies

Directions

1. Line a 17” x 12” baking sheet with parchment paper
2. Melt chocolate and coconut oil in a saucepan over medium heat until smooth
3. Pour the chocolate and coconut oil mixture onto the lined baking sheet and freeze until hard
4. Mix Greek yogurt and peppermint drops together in a mixing bowl, then spread over frozen yogurt
5. Crush peppermint candies by placing in a plastic bag and hitting with a wooden spoon, then sprinkle over yogurt mixture
6. Freeze until yogurt is hard
7. Break into pieces and enjoy!

Adapted from https://sweetleaf.com/stevia-recipes/peppermint-bark/

Sugar-Free Chocolate Fudge

Ingredients

• ½ cup (1 stick) unsalted butter or coconut butter, melted
• 1 overripe banana OR 2/3 cup (11 tbsp) additional unsalted butter, melted
• Pinch of salt
• Pinch of uncut stevia
• ¼ cup cocoa powder
• ½ tsp. cinnamon (optional)
• ½ tsp. pure vanilla extract (optional)

Directions

1. Line a 13” x 9” pan with foil
2. Combine all ingredients in a food processor until smooth
3. Smooth fudge into foil-lined pan
4. Refrigerate 2 hours or until set
5. Cut into pieces and enjoy!

Adapted from https://chocolatecoveredkatie.com/2011/01/31/sugar-free-chocolate-fudge/

Sugar-Free Cornbread

Ingredients

• 1 cup yellow cornmeal
• ¾ cup all-purpose flour
• 1 tsp. salt
• 1 tsp. OR 3 packets Sweet ‘N Low zero calorie sweetener
• ¾ tsp. baking soda
• 1½ cups low fat, no salt added buttermilk
• ¼ cup margarine, melted
• 1 large egg
• 1 tbsp. honey

Directions

1. Preheat oven to 400º F
2. Prep 8-inch round cake pan with nonstick cooking spray
3. Mix cornmeal, flour, salt, Sweet ‘N Low, and baking soda in a large bowl
4. Whisk buttermilk, margarine, and egg in small bowl
5. Stir liquid ingredients into dry ingredients gently until just combined
6. Pour mixture into pan
7. Bake 15-20 minutes – toothpick in center should come out clean
8. Cool, cut into squares, and enjoy!

Adapted from http://www.sweetnlow.com/recipes/breads/cornbread

Sugar-Free Orange Cranberry Cookies

Ingredients

• ¼ cup unsalted butter, softened
• 1 egg
• 3 tbsp. frozen orange juice concentrate, thawed
• ¾ cup all-purpose flour, sifted
• ¼ cup quick OR old-fashioned oats, uncooked
• 3 tbsp. + 1 tsp. OR 8 packets Equal® sweetener*
• ¼ tsp. baking soda
• 1/8 tsp. cream of tartar
• 1/8 tsp. salt
• 1 tsp. grated orange peel
• ½ cup dried cranberries
• ½ cup chopped walnuts

Directions

1. Preheat oven to 375º F
2. Beat butter in a medium bowl until smooth
3. Beat egg and thawed orange juice concentrate into softened butter
4. Mix flour, oats, Equal, baking sugar, cream of tartar, salt, and orange peel into the softened butter-egg-orange juice mixture until combined
5. Stir in dried cranberries and chopped walnuts
6. Drop by the teaspoonful onto ungreased baking sheets 1 inch apart
7. Bake 8 to 10 minutes – bottoms will be lightly browned
8. Cool on wire racks and enjoy!

Adapted from http://www.equal.com/recipe/orange-cranberry-cookies/