Healthy recipes with Sukrin products

Find recipes for delicious and healthy cakes, desserts, and more. All recipes are thoroughly tested by us.

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Norwegian Gule bomber

Norwegian Gule bomber

This is a bite-size version of the Norwegian 'Suksessterte', also known as Success tart or Success cake.

Ingredients

Yellow Cream:
3 egg yolks
60 g Finesse Baking sweetener
115 g room temperature butter
60 ml double cream
1/2 tsp vanilla powder

Biscuits:
3 egg whites
50 g Finesse Baking sweetener
50 g Sukrin Gold
225 g finely ground almonds

Chocolate Topping:
85g Sukrin Dark chocolate

Instructions

Yellow cream:
In a saucepan, combine the egg yolks, Finesse, double cream, and vanilla powder. Cook over medium heat, stirring constantly, until the mixture thickens (about 5–10 minutes). Remove from the heat, stir in the room-temperature butter, and refrigerate the cream.

Biscuits:
Preheat the oven to 170°C.
Combine the Sukrin Gold and Finesse. Begin by whisking the egg whites alone for about a minute in a mixer. Gradually stir in the sweetener mix. Continue whisking until the meringue is firm and glossy. Fold in the finely ground almonds gently.

Distribute the mixture evenly into 52 portions on a baking tray lined with parchment paper. A piping bag can come in handy for this. Bake for about 10 minutes, or until they begin to turn golden.

Allow the biscuits to cool on the tray for a few minutes to set. Then, carefully transfer them to a wire rack to cool completely.

Assembly:
Take out the yellow cream from the fridge and whisk lightly until it's pale and fluffy. Fill a piping bag with the cream and pipe it over half of the biscuits. Add the second half to create a "sandwich." Dip the biscuits in melted chocolate and place them in the fridge to cool. Store it in a cool place.

Nutrition facts

Per 100 g kcal protein carbohydrate fat fibre
395 16 6 13 7

Peanut toffee bites with Sukrin Syrup

Peanut toffee bites with Sukrin Syrup

Scrumptious little bites of silky smooth caramel – the perfect Christmas treat.

Ingredients

150 g Sukrin Syrup Caramel/Gold
60 g Sukrin Gold
30 g butter
100 ml double cream
0,5 tsp vanilla extract/vanilla powder
50 g peanut butter

small confectionary paper tins
optional: peanut sprinkles

Instructions

Heat all the ingredients except for the peanut butter in a pot while stirring. Once everything’s melted and combined, add in the peanut butter.

Leave to simmer at medium heat while stirring for 10-20 minutes, until the caramel thickens. (If you drop a small bit of the mixture into a glass of ice-cold water, and the caramel sinks to the bottom and can be shaped into a soft ball once picked up, the caramel’s finished.)

Pour the toffee into small confectionary paper tins and sprinkle with peanuts, if you want. Cool and keep refrigerated.

Nutrition facts

Per 100 g kcal protein carbohydrate fat fibre
282 4 6 23 19

Biscotti

Biscotti

Crunchy treats flavoured with orange and nuts

Ingredients

100 g finely ground almonds
50 g pistachios or walnuts
1 tbsp grated orange zest
100 g butter
100 g Sukrin Gold
1 tsp vanilla powder
1 egg
165 g (3 dl) plain flour or spelt flour
25 g FiberFin (replace with plain flour if unavailable)
1 tsp baking powder

Instructions

Coarsely chop the nuts. Wash the orange thoroughly and grate the zest.

Cream the butter, Sukrin Gold, and vanilla powder until smooth. Add the egg and mix well. Fold in the finely ground almonds, nuts, and orange zest.

Combine the flour (or spelt flour, if using), FiberFin, and baking powder. Gradually work this mixture into the dough. If the dough is sticky, add a little more flour.

Divide the dough into four equal parts and roll into logs as long as your baking tray. Flatten them slightly. Bake in the middle of the oven at 200°C for approximately 15 minutes, then remove from the oven and let the logs cool a bit on the tray.

Reduce the oven temperature to 50°C. Slice the logs diagonally to form individual cookies, placing them with the cut side up on the baking tray. Return them to the oven and let them dry out until they are completely crunchy—about 45 minutes. Let them cool on a wire rack and store in an airtight container.

Nutrition facts

Per 100 g kcal protein carbohydrate fat fibre
439 11 25 31 6

Sarah Bernhardts with SukrinMarzipan

Sarah Bernhardts with SukrinMarzipan

Delicious, little pieces of confectionary with a sticky almond base, lush buttercream and chocolate to cover it all. The base is a piece of cake using SukrinMarzipan!

Ingredients

Base:
200 g SukrinMarzipan
1 (30 g) egg white

Buttercream:
150 g softened butter
40 g SukrinMelis
1 stk egg yolk
2 tsp cocoa powder
2 tbsp water

Chocolate topping:
Approx. 100 g Sukrin Dark chocolate
1 tsp coconut oil

Instructions

Base:
Mix the marzipan and egg white together. A food processor is ideal to ensure a smooth consistency. Use about 1 tbsp of mixture for each base, and place on a baking sheet lined with baking paper, approximately 3-4 mm thick.

Bake for 12-15 mins at 175 °CF until golden. Set the bases aside to cool in the fridge.

Want to make things even easier? Skip the egg white and roll small balls of SukrinMarzipan that you then press flat onto a baking paper-lined baking sheet. Bake for about 8-10 mins at 175 °C/350 °F. (The bases wind up denser without the egg white.)

Buttercream:
Beat the softened butter and SukrinMelis together. Add in the egg yolk, cocoa powder, and water, and mix well together. Cool the cream in the fridge for a while, to give it a slightly firmer consistency.

Spread or pipe the chocolate buttercream onto the bases to give them a tall, round shape. Place the confectionaries onto a tray and keep in the freezer for at least 25 minutes.

Chocolate topping:
Make chocolate icing by carefully melting the chocolate and coconut oil in the microwave or over a water bath. Dip the frozen Sarah Bernhardts in the icing, then place back in the freezer for the chocolate to harden. These cakes should be kept refrigerated.

Nutrition facts

Per 100 g kcal protein carbohydrate fat fibre
396 6 4 36 14

Coconut macaroons

Coconut macaroons

Easy to make, and absolutely delicious.

Ingredients

For approx. 12 pieces:

3 egg whites (105 g)
150 g shredded coconut
3 tbsp Sukrin Syrup Gold
50 g Finesse baking sweetener

Instructions

Set the oven to 175 ° C

Mix all the ingredients in a saucepan and heat on medium. The mixture isn’t meant to boil, but keep the temperature up for approx. 10 minutes, until everything melts together.

Using two spoons or wet hands, shape the mixture into small dollops. Place them on a baking sheet lined with baking paper. Bake on the middle rack for approx. 10-15 minutes. Cool before serving to allow the macaroons to set.

Tip: For an even more indulgent treat, melt some sugar-free chocolate over a water bath or in the microwave and dip the bottoms of the macaroons in the melted chocolate.

Nutrition facts

Per 100 g kcal protein carbohydrate fat fibre
335 6 4 28 14

Chocolate rice crispies

Chocolate rice crispies

A certain hit with children and adults alike.

Ingredients

100 g Sukrin Dark chocolate
125 g solid coconut oil
1 egg
45 g Sukrin icing
50 g puffed rice (Kellogg's Rice Crispies)

Instructions

Melt the chocolate and coconut oil over low heat. Set aside to cool.

Beat the eggs and Sukrin icing until light and airy. Stir the chocolate mixture into the egg mixture.

Add the puffed rice and gently mix everything together. Form small dollops with a spoon and place them on greaseproof paper, or use cupcake paper tins.

Store the rice crispies in the refrigerator until serving.

Nutrition facts

Per 100 g kcal protein carbohydrate fat fibre
492 5 13 45 6

Healthier almond and caramel bites

Healthier almond and caramel bites

These are sugar and gluten-free bites of heaven. Delicious confectionary pieces with almond and caramel, perfect to go with your dinner party coffee or digestif.

Ingredients

Almond base:
70 g Fat-reduced almond flour
30 g Sukrin Gold
30 g (2 tbsp.) Sukrin Syrup Gold
20 g butter
1 egg white
Extra almond flour for kneading

Caramel filling:
150 ml whipping cream
40 Sukrin Gold
15 g Sukrin Syrup Gold
12 g butter

Chocolate coating:
80 g (2 bars) Sukrin chocolate

Instructions

Preheat the oven to 180 degrees Celsius/350 degrees Fahrenheit.

Mix the almond flour and Sukrin Gold using a whisk. Stir in the syrup and use your fingers to incorporate the butter. Mix in the egg white last, and knead the dough until it’s uniform.

Roll the dough out to approx. 1 cm thickness using a rolling pin. Bake the dough for 15-20 mins, then cool.

Mix the caramel ingredients in a bowl and place in the microwave at full strength. Start off with 5 minutes, stir a bit, then continue for 1 minute at a time until the mixture turns into a thick, caramel-coloured batter. This process can vary from oven to oven, but will take approximately 10-12 mins in total. The caramel can also be boiled in a saucepan over medium heat for 30-40 mins.

Once the almond base has cooled, spread the caramel on top. Cut the base into 8 equally sized pieces and freeze for 1 hour.

Melt the chocolate over a hot water bath or in the microwave. Dip the almond and caramel bites in the chocolate and place back into the freezer until the chocolate has hardened.

Nutrition facts

Per 100 g kcal protein carbohydrate fat fibre
279 11 4 23 8

Healthy marzipan

Healthy marzipan

Healthier marzipan? We doubt you'll be able to find it! At only 34 calories a piece this is a truly guilt-free Christmas treat.

Ingredients

90 g Almond flour (fat reduced)
50 g Sukrin icing
2 egg whites

Coating:
20 g Sukrin Dark chocolate

Instructions

Mix SukrinMelis, almond flour, egg whites and almond essence in a bowl. Taste the marzipan as you knead it together - add almond flour or SukrinMelis to taste.

(If you want the very best taste and consistency, we recommend that you use full fat almond flour. You can also combine full fat and fat reduced flour.)

Allow the dough to rest for approx. 15 minutes. Divide into 12 equal pieces and roll into small, round bites.

Melt the chocolate over a hot water bath. Transfer to a plastic or piping bag and decorate the marzipan.

Healthy marzipan is the perfect homemade Christmas confectionery to impress your family and friends with this holiday season!

Nutrition facts

Per 100 g kcal protein carbohydrate fat fibre
165 20 4 5 16