Sugar-Free Holiday Ricotta Loaf #Weekend Bites #Lily’s Sweets

During the holidays when family and friends get together there is usually one or more guests who can’t eat sugar. It is nice to have a little treat that they can enjoy too. This Sugar-Free Holiday Ricotta Loaf does the trick in my family. Everyone likes it just because it tastes good!

Sugar-free doesn’t have to mean filled with artificial sweeteners. This loaf is sweetened with Stevia a plant derived sweetener that is all natural. 

The chocolate chips in the loaf are from Lily’s Sweets Premium Dark Chocolate Chips these are every bit as good as traditional chocolate, and they have no added sugar and 25% fewer calories than traditional chocolate. These premium baking chips are also made with fair trade chocolate, and are vegan and certified gluten-free.

When you remove sugar from a recipe you need to fill the volume with something. Sometimes people add applesauce, which I think is too sweet or yogurt which can be too sour. In this recipe I added ricotta cheese which gave this loaf a little bit of a cheesecake like feel to it. Adding gummy candy makes it festive. You can add dried fruit or nuts too.

Sugar-Free Holiday Ricotta Loaf

by Diane Balch
1 1/2 cups of flour
1/2 teaspoon of salt
2 sticks of unsalted butter softened
1 tablespoon of liquid stevia
3 eggs
15 ounces of whole milk ricotta cheese
2 teaspoons of vanilla extract
1/2 cup of stevia sweetened chocolate chips
1/4 cup of green and red sugar free gummy candies chopped
1) Pre-heat oven to 350 degrees
2) Grease a non-stick loaf pan. (I used Pam)
3) In a medium size mixing bowl whisk together: salt and flour .
4) In an electric mixer on medium high or with a hand mixer cream the butter with stevia. Slowly add the eggs and vanilla extract. When these ingredients are blended add the ricotta cheese. Mix until just incorporated.
5) Lower the mixer to low medium and slowly add the flour. Mix until flour is blended.
6) Add chocolate chips and gummy candy and quickly mix them in on low or hand mix them in with a spoon.
7) Pour mixture into loaf pan and bake for 60 to 70 minutes or until the top becomes golden brown and the loaf begins to separate from the sides. A tooth pick should come out clean from the middle.
8) Let cool for 5 minutes before using a knife to loosen the sides. Flip the loaf on to a cooling rack and let sit until it is room temperature.

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