ºCompiled by Denise Swogetinsky

Kemper Messenger

Still worried about your holiday goodies?

Never fear, there are plenty low carb, sugar free options you can use to pull off a successful feast. You can take your well-loved recipes and replace the sugar for Splenda blend. You can replace the brown sugar with Splenda brown sugar. You can make sugar free powdered sugar and sugar free sweeten condensed milk to use in your favorite recipes. Just remember, planning and moderation will help you keep your low carb diet on track.

Sugar free 

powdered sugar

To make the powdered sugar substitute, combine 1 cup of Splenda with 1 teaspoon of cornstarch in a mixer or food processor. Blend on high speed for approximately 1 minute or until the texture is similar to powdered sugar.

You may need to scrape down the sides of the mixer or processor bowl several times in the process to fully blend the ingredients. Processing sugar this way can be messy. If you find that a lot of dust is flying out of the food processor, cover the feed tube with a kitchen towel to keep the area clean.

Sugar free 

sweetened condensed milk

1/4 cup butter

1/2 cup  swerve confectioners

1/4 teaspoon vanilla extract

Add all of the ingredients, except the vanilla extract to a medium saucepan.  Simmer on low heat for 20-30 minutes or until thickened and reduced by almost half.  Mine took exactly 28 minutes. Be sure to stir often and don't walk away from it. The mixture will thicken further as it cools. Remove from the heat and whisk in the vanilla extract .  Allow to come to room temperature, then store in the fridge for 5-7 days.  When you are ready to use it in a recipe that calls for Sweetened Condensed Milk, pop in the microwave for 6-8 seconds and it will loosen up perfectly! Or add a tiny bit of hot water and stir!

Carrot cake

4 eggs

1 1/4 cups vegetable oil

2 cups Splenda sugar

2 cups flour

2 tsp. baking soda

1 tsp. salt

2 tsp. cinnamon

few drops vanilla (optional)

3 cups grated carrots

1/2 cups chopped pecans


1 lb. sugar free confectioners' sugar, sifted

1/4 lb. butter, softened

1 8-oz. pkg. cream cheese, softened

2 tsps. vanilla

1/2 cup chopped pecans

Beat eggs, mix with oil, then sugar. Combine dry ingredients then mix all together. Add grated carrots and pecans. Bake in three greased 8" cake pans or 9" tube pan at 350°F for about 25-30 minutes (depends on pan used) or until a toothpick inserted in center of cake comes out nearly clean. Frosting Combine butter and cream cheese. Stir in sugar, add vanilla and pecans. Ice cake.

German Chocolate Cake

4 oz. unsweetened baking chocolate

1/2 cup boiling water

1/2 cup butter

1/2 cup granulated sugar substitute

3 tablespoons granulated fructose

4 egg yolks

2 teaspoons vanilla extract

2 1/4 cup flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk

4 egg whites, stiffly beaten


1 cup evaporated skim milk

1/3 cup granulated sugar replacement

1 egg

1 tablespoon flour

2 tablespoons butter

2 teaspoons vanilla

3/4 cup unsweetened coconut

1/3 cup chopped pecans

Melt chocolate in boiling water. Cool. Cream butter, sugar substitute and fructose until fluffy. Add 1 yolk at a time, beating well after each addition. Blend in vanilla and chocolate water. Sift flour with baking soda and salt. Add alternately with buttermilk, beating until smooth. Beat egg whites until stiff peaks form when beaters are lifted from bowl. Gently fold beaten egg whites into batter. Grease 3 9-inch cake pans and line with paper, grease paper and pour in batter. Bake in a preheated 350°F oven for 25-30 minutes or until a toothpick inserted in center of cake comes out clean.


Combine all ingredients except vanilla and pecans in sauce pan. Cook and stir on low heat until thick. Remove from heat; stir in vanilla and pecans. Cook slightly and pour over cake.

Spice cake with caramel icing

3 1/3 c. Basic sugar free Cake Mix

1 tsp. nutmeg

1 tsp. cinnamon

1/2 tsp. cloves

1 c. water

1/4 c. butter

1 c. Splenda  brown sugar, firmly packed

1/2 c. sour cream

2 eggs

1/2 c. chopped nuts

Raisins (optional)


1/2 c. butter

1/2 c.  Splenda brown sugar, firmly packed

1/3 c. milk

2 1/4 c. Sugar free powdered sugar

1 tsp. vanilla

1/4 c. chopped nuts, optional

Preheat oven to 375 degrees F (190 degrees C). Generously grease a 15x10 inch baking pan. In a large bowl, combine Basic Cake Mix, nutmeg, cinnamon and cloves. In a small saucepan, combine water, butter and brown sugar. Bring to a boil. Add to dry ingredients; mix well. Add sour cream, eggs, 1/2 cup chopped nuts and raisins, if desired. Pour into prepared pan. Bake 20-25 minutes until a toothpick inserted in center comes out clean. Cool cake in pan. Prepare Caramel Icing. Frost cooled cake. Top with chopped nuts, if desired. Makes 1 large cake.

CARAMEL ICING: Melt butter over low heat in a small saucepan. Add brown sugar and boil over low heat 2 minutes, stirring constantly. Add milk and bring to a boil. Cool to lukewarm. Put powdered sugar in a medium bowl. Add butter mixture and vanilla. Beat with an electric mixer until smooth.