gluten free

The Quickest Ginger Cookies You Will Ever Make!

So... we made a gingerbread house tonight! And no, not the crazy vegetable one that's floating around social media! Although that's pretty cool looking, we had a normal, ol' store bought, SUGARY, extremely fake gingerbread house! haha

A Gingerbread house, in a sugar free home!

So here's how it went down. [Let me preface for anyone that's new around here, this January I will have been sugar free for 3 years! NO REFINED SUGAR IN MY HOME, or for my kiddos, so there's that....]

My son has been asking to make one since we've been seeing them around the store, and since his Mimi was visiting we decided this was a great time for it. So we got it, and I already thought...if he asks, I'll give him like 1-2 pieces of candy. (I let him have some sugar at my discretion....ex: they give kids 1 piece of candy after gymnastics...I don't love it, but I don't take it away either)

So...we get started, and there's no word of wanting candy. To him, it's just decorations, which makes sense, since literally he's never eaten any of those candies before. 

My 1 year old wanted up to the table a licked a piece once or twice. 

So I'm thinking..."WOW, this is amazing! #MomWin !!!!!!"

Then as soon as we finish, he says..."CAN WE EAT IT NOW!????" So excitedly.....hahahahaha

Guess we weren't doing as well as I thought. I immediately followed that with. "No, [calmly] but we can make some of our own ginger cookies! And we can make them into designs too!"

So that's exactly what we did, and these cookies that I've been making all the time, turned out amazing, even rolled out and using cookie cutters on! 

Also, did I mention, they are the quickest ginger cookies you will ever make! PLUS GLUTEN, EGG, DAIRY, SUGAR FREE!!! What!?!?! 


GINGER COOKIE- Gluten, Dairy, Egg, Sugar FREE! & So easy!
They were a hit with everyone! 

They were a hit with everyone! 


  • 2 cups almond flour
  • 1/4 cup MOM FUEL Plant & Collagen Protein Powder (vanilla)
  • 1/4 cup pure maple syrup
  • 2 tsp coconut oil
  • 1/2 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1 tsp ground ginger
  • 1/4 tsp salt
  • 1/8 tsp nutmeg


  • Preheat oven to 350 degrees
  • Put all ingredients into a mixture and mix until combined
  • Put mixture between two pieces of parchment paper and roll out
  • Use your favorite cookie cutters to cut
  • Bake 8-10minutes

*You can also roll into 1-1.5 inch balls and then flatten them out with a fork (kind of like you do with peanut butter cookies! I do this on a normal basis, this time we just made them special! 

This is how the regular ones come out! 

This is how the regular ones come out! 


REMEMBER: tag me in a pic if you try the recipe! I love seeing your creations!



Pumpkin Cheesecake!

It's Thanksgiving week, and I don't know about you guys, but that means LOTS OF FOOD, and an espcially large amount of desserts with our family! 

So my favorite way to beat the Holiday Deprevation Blues...aka feeling like you are "doing without" because you are eating healthy, or on a to bring my own dessert! 

I love to take holiday favorites and make them healthier, and SUGAR FREE! I've got so many recipes like this in my SIMPLY SUGAR FREE COOKBOOK, which is ON SALE now! And that's what I did with this Thanksgiving, PUMPKIN CHEESECAKE that's amazing! 

Sugar Free Pumpkin cheesecake!

So I can come out of next week's holiday festivities feeling confident and proud that I didn't wreck all my efforts with one meal and leftovers! 

Seriously, when I gave up refined sugar almost 3 years ago, I remember the best feeling of accomplishment I had was after our first holiday weekend....It was 4th of July, and we had attended a huge party! So much food, and an entire dining room devoted to DESSERTS! So much dessert! 

I came home from that event, not feeling bloated, regretful, or guilty! I felt proud! I didn't step on the scale on Monday and say all these negative things to myself! The scale didn't jump up 5 lbs! Yes, I may have eaten some junk food [chips, hot dogs...], but no sugar! And it didn't affect my waistline or weight! 

I easily jumped right back into my working out and healthy eating routine! IT'S ALL ABOUT BALANCE, and this is one of my favorite ways to keep my balance! 

So here's to a well balanced, and delicious THANKSGIVING Meal! 

MAKE IT, TAKE A PIC, EAT IT! Then POST YOUR PIC AND TAG ME NEXT WEEK! @BrittanySuell @SimplySugarFreeCookbook

Pumpkin Cheesecake! Sugar Free, Gluten Free, and delicious!

Pumpkin Cheese Cake

(Source: + Simply Sugar Free Cookbook)


  • 16 ounces cream cheese
  • ½ cup plain Greek Yogurt
  • ½ cup organic stevia or monk fruit
  • ½ tsp vanilla extract
  • 2 eggs
  • 1 cup organic pumpkin puree


  • 1 ½ cups almond flour
  • ½ cup Collagen (I used the Mom Fuel Vanilla Collagen. If you don’t have this, you can just add another ½ cup of almond flour)
  • ½ cup chopped almonds
  • ½ cup melted coconut oil
  • 4 TBSP pure maple syrup
  • 1 TBSP cinnamon
  • 1 tsp pumpkin pie spice
  • Pinch of salt


  • Preheat oven to 350 degrees
  • Use mixer to combine cream cheese, Greek Yogurt, stevia, vanilla, and eggs. LEAVE PUMPKIN ASIDE
  • While the cream is mixing, use medium size bowl and a spatula to combine the almond flour, collagen, almonds, coconut oil, maple syrup, cinnamon, pumpkin pie spice, and salt for crust
  • Rub coconut oil into cupcake pan or a cheesecake spring pan. (if doing cupcake size, this will make 12-16 cupcakes)
  • Evenly divide the almond mixture into the pans or pan, and use your fingers to flatten the crust into the bottom
  • Set aside ¼ of the cream mixture
  • Using the remaining ¾ evenly divide it into the pan, leaving a ¼ amount of room on top
  • Take the remaining ¼ of cream that you set aside, and combine the pumpkin puree. Once combined, add it to the top of the cupcakes or pan. If doing a pan, drop it into dollops around the top, then take a butter knife and swirl it in for a fun swirl cheesecake
  • Bake for 20 minutes
  • Let cool on counter top for 20 minutes, then refrigerate for 1 hour before serving.

**I would LOVE for you to share this with your friends! 



Cookie Cake!!!! Gluten & Sugar Free!

That's all time favorite for sure! 

A cookie cake made with no gluten, sugar, or dairy! What more could you ask for?!? 

Well I guess you could ask for it to taste good....and let me tell you, this one definitely does! 

When I gave up sugar in 2015, it was about 2 years in before I found a cookie recipe that actually felt like a cookie. I know that sounds weird, but many of the cookies I tried making just didn't FEEL like the texture of a cookie. Finally I found one though, and loved it! I never dreamed though that I would EVER be able to create a Cookie CAKE! 

And not only do I...the sugar free girl LOVE IT! But I had it tested by many sugar intakers over the weekend at my son's 3rd birthday and they also loved it! 

I made two of the Chocolate Chip Cookie Cakes with Eggland's Best Eggs, and stacked them on top of each other. Using the Chocolate Avocado Icing from my Simply Sugar Free Cookbook. Then of course I had to decorate it so that my 3 year old would go nuts over it! The cake fit the construction party theme! 

Another thing I love about this cake is that it's Gluten Free. I don't always bake things gluten free, but this year one of my goals has been to create more gluten free recipes, and this one is a major winner. 

Plus with the use of Eggland's Best Eggs, which are naturally gluten-free, and contain highly functional proteins, this cake adds essential nutrients that our bodies need. So if you are trying out some gluten free baking, Eggland's Best Eggs are ideal to use with gluten free flours to help them bind together since the gluten is being left out. 


This recipe is so easy to make, and is really, simply GUILT FREE! Usually I make one, and it's easily gone by the next day! My entire family loves it, even without the yummy icing and cute decorations! 



  • 2 Eggland's Best Egg
  • 3 TBSP pure maple syrup
  • 1/3 cup melted coconut oil
  • 1/3 cup peanut butter (no sugar added)
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/4 tsp baking soda
  • pinch salt
  • 1 cup almond flour
  • 1/3 cup sugar free chocolate chips


  • Preheat oven to 325 degrees.
  • In a large bowl use a whisk to scramble the Eggland's Best Eggs, add in maple syrup, coconut oil, peanut butter, and vanilla extract. Mix until smooth.
  • Use a rubber spatula and add in baking soda, cinnamon, salt, and almond flour. Mix thoroughly.
  • Add the chocolate chips.
  • In a pie pan, or 8 inch cake pan, use coconut to grease the pan. 
  • Add the cookie mixture to the pan and bake for 17-20 minutes
  • Turn the oven to broil for about 1 minute to brown the top
  • ENJOY! 

REMEMBER: Make the Recipe--SNAP a picture--POST & TAG me! @BrittanySuell @SimplySugarFreeCookbook #simplysugarfree


Brittany Suell

Cinnamon Buns for Easter Weekend

Easter is for sure my favorite holiday! And like other holidays, the older my children get, the more I will have to work to get creative and keep things fun, while keeping our health first priority. 

Here are a few ways I plan to keep our Easter sugar free. 

First off, this year my son's 3rd birthday is on Easter, so we will be more focused on birthday celebrations than Easter. Which for his birthday I will be providing lots of sugar free treats like the Chocolate Chip Cookie Cake I'll be sharing the recipe for next week! 

For future Easter's though, I will be opting for fun toys and trinkets to fill eggs versus candy. My go-to places for these things are the Target $ spot and Oriental Trading Co. You can find an incredible amount of trinkets and fun things that children love, including stickers, Easter stamps, bunny crayons, and so much more. 

We will also have a ton of fun and boil and decorate eggs using my favorite, all natural egg dye from Eco Kids

My next tip is to be the hostess! That's right, open up your house, have fun with it, and invite people over for an egg hunt, or whatever other celebration you want to have. This way you can suggest doing the egg hunt a healthier, different way without feeling like you are imposing on someone else's party planning fun! You can use the fun treats I mentioned above that are not candy, or even do an award system where you hide numbers in eggs and they get small prizes for the eggs they find vs. an egg full of candy.  

Okay...if you are not up for that...make a deal with your kiddo! This is a new fave that I KNOW I will be using in the future. Even me...the writer of the sugar free cookbook will let my kid have some candy. I'm going to give them a number of how many they can have, let them choose what to keep, and then offer to "buy back" the rest for a certain amount of money per candy. (hint hint...this is also a great way to do Halloween). This also helps to teach your children the importance of saving up, making money, using their own money to buy the things they desire. All that to say, offer a dime, a quarter or whatever you come up with as a payment for the candy that they don't eat. SOUND CRAZY TO YOU?!??? Well....let me just put it child's health is WORTH THE MONEY! And yes, I do believe sugar is THAT bad for my child's health! 

**If you kid is under 3....just take the candy. The past few years, my son didn't even notice. He just enjoyed playing with the eggs! I think he ate one piece of candy last year! that you have a few ways to beat the sugar trap wrapped around this holiday, how about some CINNAMON BUNS FOR EASTER WEEKEND! 

Yes, Cinnamon Rolls are my favorite, and these are extra special because first off....they are GLUTEN FREE, SUGAR FREE, and extra messy! 


Remember, share a photo of your family enjoying the CINNAMON BUNS and tag me @BrittanySuell & @SimplySugarFreeCookbook #SimplySugarFree


  • 2 cups almond flour (or another gluten free flour of choice)
  • 1 tsp xanthum gum or ground flax (this helps keep it from crumbing, so don't skip this!)
  • 1.5 tsp baking powder
  • 1 TBSP Protein Collagen (not mandatory, and can replace with another protein)
  • 5 TBSP grass-fed butter
  • 3/4 cup almond milk
  • 1 tsp apple cider vinegar
  • 3 TBSP coconut sugar


  • 2 TBSP coconut sugar
  • 1.5 tsp cinnamon
  • 6 tsp of coconut oil
  • optional: 1/4 dark chocolate, sugar free chocolate chips


  • Preheat oven to 400 degrees
  • Use coconut oil to grease a baking sheet
  • In a mixing bowl, add flour, xanthum gum, baking powder, and protein collagen
  • Using a knife, cut the butter into small chunks and add to flour mixture. Use a whisk to press it down until the mix is a course, meal consistency.
  • Chill in the fridge for about 15 minutes
  • In a medium bowl, combine milk, apple cider vinegar, and coconut sugar. Set aside
  • In a small bowl, mix together the coconut sugar and cinnamon (optional chocolate chips) in a bowl. *Don't mix the coconut oil
  • When the dough is ready, take it from the refrigerator, and combine with the wet ingredients. Do not over mix.
  • Knead the dough about 4 times in the bowl. (Cover your hands in coconut oil to keep it from being too sticky)
  • Separate the dough into 10-12 small balls about 3 inches thick. 
  • You can press the balls out into 1/4 inch thick rounds on the pan, or in your hand. Cover the flattened round with .5 tsp of coconut oil, and coat it in the cinnamon topping mixture. Roll it up, or just fold in the sides (this is the fun part! Get creative and make them however you want)
  • Place the rolls on the greased baking sheet and bake for 12-15 minutes
  • Let cool and ENJOY! 



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