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Meet the NO SUGAR BAKER– Jayne Jones!

She’s America’s hottest new blogger, The No Sugar Baker! If you have diabetes (or know someone who does), you’ll want to hear her story:

On her 46th birthday, Jayne Jones got very sick, landed in the ER, lost her eyesight for about 3 weeks and was diagnosed with severe diabetes. Fast forward, just 6 months later, she lost 60 lbs., got her vision back to 20/20 and eliminated ALL diabetic related medicines.

In April, she decided to start a blog, The No Sugar Baker, where she tells her story and shares sugar free recipes for desserts, entrees, soups and salads. She has over 95,000 social media followers and her cookbook, The No Sugar Baker’s Cookbook of Healthy Living and No Regrets is being released next week!

The No Sugar Baker’s Peanut Butter Chocolate Chip Bacon Cookies
5 T. Butter
½ C. Natural Artificial Brown Sugar
½ C. Natural Based Artificial Granular Sugar
½ C. Peanut Butter (I used fresh, sugar free peanut butter, deli made)
1 Egg
1 T. Vanilla
1 ¼ C Flour (Almond or All-Purpose)
¼ t. Baking Soda
¼ t. Baking Powder
¼ t. Cinnamon
1/4 t. Salt
3/4 C. Cooked and Crumbled Bacon
¾ C. Dark Sugar Free Chocolate Chips
Easy Directions:
In mixing bowl, combine peanut butter and artificial sugars and mix until smooth and creamy. Add the egg and vanilla, mix again. In separate small bowl, combine flour, baking powder, baking soda, cinnamon and salt. Add to first mixture and combine well. Add in chocolate chips and bacon.
Make round balls and place on sprayed baking sheet. Flatten dough with fork and top with extra bacon and salt.
Bake at 350 for 12-14 minutes, until light golden brown.

No Sugar Baker’s Blueberry Muffins

Topping Ingredients:

½ C. Almond Flour

½ C. Swerve Granular

1 t. Salt

4 T. Melted Butter

Batter Ingredients:

2 Eggs

1 C. Swerve Granular

8 T. Melted Butter

1 T. Vanilla

1 ½ t. Baking Soda

½ t. Salt

1 C. Sour Cream

2 C. Almond Flour or Bread Flour

2 C. Fresh Blueberries

Filling Ingredients:

4 Ounces Cream Cheese

3 T. Swerve Granular

Easy Directions:

In a small bowl, combine all topping ingredients and set aside. In large mixing bowl, mix eggs, Swerve, butter and vanilla. Add in baking soda, salt and sour cream and mix till just blended. Add in flour. Combine and fold in blueberries.

In a separate mixing bowl, beat together cream cheese and Swerve.

Line a muffin baking pan with cupcake paper liners. Spoon ½ cup full of batter, add a spoonful of cream cheese mixture and top with a spoonful of batter. Top each muffin with a spoonful of topping mixture. Bake at 350 for 20-25 minutes. Enjoy!