The Steady Bliss

Brand I Use

Viva Doria Allulose

What Is It?

Allulose is a naturally occurring rare sugar found in small amounts in foods like figs, raisins, wheat, and maple syrup. Although it tastes and behaves much like regular sugar, your body absorbs very little of it, so it contributes minimal calories and has little impact on blood sugar.

Why I Use It

Allulose is my favorite sugar substitute because it tastes remarkably similar to real sugar without the cooling sensation or bitter aftertaste that some sweeteners can have. It caramelizes, browns, and bakes more like traditional sugar than most alternatives, making it ideal for cakes, cookies, cheesecakes, custards, and sauces.

Best Uses

• Cakes
• Cookies
• Brownies and bars
• Cheesecakes
• Custards
• Puddings
• Ice cream
• Sauces and syrups

Nutrition (Viva Doria Allulose)

Serving Size: 2 tsp (8.5g)

• Calories: 0
• Total Carbohydrates: 4g
• Total Sugars: 0g
• Added Sugars: 0g
• Fat: 0g
• Protein: 0g
• Sodium: 0mg

Good to Know

Allulose is about 70% as sweet as table sugar, so recipes typically require a larger volume to achieve the same level of sweetness. Because it browns more quickly than regular sugar, you may find that baked goods need a slightly lower oven temperature or a little less baking time.

While most people tolerate allulose well, consuming very large amounts in one sitting may cause digestive discomfort for some individuals. As with any ingredient, it’s best to enjoy it in moderation.

Fun Fact

Unlike many sugar substitutes, allulose behaves much like traditional sugar in baking. It helps create tender cakes, chewy cookies, creamy frozen desserts, and beautiful caramelization—one of the reasons it’s a staple ingredient in nearly all of my recipes.

Why I Choose Allulose

After experimenting with countless sweeteners, allulose has become my go-to choice because it’s the one that comes closest to the taste and performance of real sugar.

Unlike many sugar substitutes, allulose doesn’t have a strong aftertaste or an intense cooling sensation. It browns beautifully, caramelizes, and creates the soft, tender textures I want in cakes, cookies, cheesecakes, and other desserts.

Most importantly, allulose has little impact on blood sugar, making it a great option for those looking to reduce added sugar without sacrificing the experience of eating dessert.

While no single sweetener is perfect for every recipe, I consistently reach for allulose because it allows me to create desserts that taste indulgent first—and just happen to be sugar-free.

Allulose and pure monk fruit is my signature sweetener combination.

Brand I Use

Morning Prep Pure Monk Fruit Extract

I use 100% pure monk fruit extract, not monk fruit sweetener blends that contain erythritol or other added sweeteners.

What Is It?

Monk fruit extract is a natural sweetener made from the monk fruit, a small melon native to southern China. It’s intensely sweet, so only a tiny amount is needed to sweeten recipes.

Why I Choose It

I pair monk fruit extract with allulose because they complement each other beautifully. While allulose provides the bulk and texture needed for baking, monk fruit adds just enough sweetness to bring the dessert to life without adding sugar.

Using the two together allows me to create desserts that taste remarkably close to those made with traditional sugar.

Best Uses

• Cakes
• Cookies
• Cheesecakes
• Muffins
• Frostings
• Puddings
• Any recipe sweetened with allulose

Nutrition (Morning Prep Pure Monk Fruit Extract)

Serving Size: 1/8 tsp (0.31g)

• Calories: 0
• Total Fat: 0g
• Total Carbohydrates: 0g
• Dietary Fiber: 0g
• Net Carbohydrates: 0g
• Protein: 0g
• Sodium: 0mg

Good to Know

Pure monk fruit extract is much sweeter than sugar, so a little goes a very long way. In most of my recipes, I use only a fraction of a teaspoon. Using too much can overpower a dessert, which is why I almost always combine it with allulose rather than using it on its own.

When shopping, be sure to read the ingredient label. Many products labeled “monk fruit sweetener” are actually blends made with erythritol or other sweeteners. I prefer 100% pure monk fruit extract because it gives me complete control over the sweetness of my recipes.

Fun Fact

The sweetness of monk fruit comes from naturally occurring compounds called mogrosides, which are hundreds of times sweeter than table sugar. That’s why such a tiny amount is needed in baking.

Allulose and pure monk fruit is my signature sweetener combination.

Brand I Use

Bob’s Red Mill Super Fine Almond Flour

What Is It?

Almond flour is made from finely ground, blanched almonds with the skins removed. It’s naturally gluten-free and adds richness, moisture, and a subtle nutty flavor to baked goods.

Why I Choose It

Almond flour creates soft, tender desserts with a rich texture that traditional wheat flour alone can’t achieve. It’s naturally higher in protein, healthy fats, and fiber than refined flour, making it one of my favorite ingredients for adding both flavor and nutrition to my recipes.

I often use almond flour alongside other flours because each contributes something different. Together, they create desserts that are moist, satisfying, and delicious.

Best Uses

• Cakes
• Muffins
• Blondies
• Crumble toppings
• Cookies
• Pie and tart crusts
• Quick breads

Nutrition (Bob’s Red Mill Super Fine Almond Flour)

Serving Size: 2 tbsp ( 14g)

• Calories: 80
• Total Fat: 6g
• Saturated Fat: 0g
• Total Carbohydrates: 3g
• Dietary Fiber: 2g
• Net Carbohydrates: 1g
• Protein: 4g
• Sodium: 0mg

Good to Know

Almond flour absorbs moisture differently than traditional flour, so it usually can’t be substituted one-for-one in recipes. Because it’s naturally high in healthy fats, storing it in the refrigerator or freezer will help keep it fresh longer.

Fun Fact

Almond flour has been used in European baking for centuries and is the key ingredient in many classic desserts, including French macarons, Italian amaretti cookies, and Scandinavian almond cakes.

Brand I Use

Bob’s Red Mill Medium Grind Cornmeal

What Is It?

Cornmeal is made by grinding dried corn into a coarse or fine meal. It has a naturally sweet, earthy flavor and adds a distinctive texture that can’t be replicated by traditional wheat flour.

Why I Choose It

I use cornmeal to create baked goods with a tender crumb and subtle crunch while adding the classic flavor you’d expect in cornbread and other corn-based desserts. It pairs beautifully with ingredients like honey, citrus, berries, and warm spices.

Although cornmeal is naturally gluten-free, I use it primarily for its unique flavor and texture—not as a substitute for wheat flour.

Best Uses

• Cornbread
• Coffee cakes
• Crumbles and crisps
• Muffins
• Fruit cakes
• Rustic cakes

Nutrition (Bob’s Red Mill Medium Grind Cornmeal)

Serving Size: 1/4 cup (38g)

• Calories: 140
• Total Fat: 1.5g
• Saturated Fat: 0g
• Total Carbohydrates: 30g
• Dietary Fiber: 5g
• Net Carbohydrates: 25g
• Protein: 3g
• Sodium: 0mg

Good to Know

Cornmeal comes in several grinds, from fine to coarse. I usually reach for medium-grind cornmeal because it gives baked goods a pleasant texture without being too gritty.

Fun Fact

Cornmeal and masa harina are not the same ingredient. Cornmeal is made from untreated dried corn, while masa harina is made from corn that has been cooked in an alkaline solution through a traditional process called nixtamalization, giving it a different flavor and baking properties.

Brand I Use

Bob’s Red Mill Gluten Free Oat Bran

What Is It?

Oat bran is the nutrient-rich outer layer of the oat grain. It’s naturally high in soluble fiber, particularly beta-glucan, and has a mild, slightly nutty flavor that blends beautifully into baked goods.

Why I Choose It

I use oat bran to boost the fiber content of my desserts while adding a soft, tender texture. It creates baked goods that are moist and satisfying without making them dense or heavy.

Because of its mild flavor, oat bran blends easily with other flours and fibers, making it one of my favorite ingredients for adding nutrition while maintaining the taste and texture of traditional desserts.

Best Uses

• Muffins
• Coffee cakes
• Quick breads
• Cakes
• Cookies
• Pancakes
• Crumble toppings

Nutrition (Bob’s Red Mill Gluten Free Oat Bran)

Serving Size: 1/3 cup (40g)

• Calories: 150
• Total Fat: 2.5g
• Saturated Fat: 0.5g
• Total Carbohydrates: 28g
• Dietary Fiber: 4g
• Net Carbohydrates: 24g
• Protein: 5g
• Sodium: 0mg

Good to Know

Oat bran is not the same as oat flour. While oat flour is made by grinding the entire oat groat, oat bran comes only from the fiber-rich outer layer. Because it absorbs more liquid than oat flour, it helps create moist baked goods while adding extra fiber.

Fun Fact

The soluble fiber in oat bran, called beta-glucan, has been extensively studied for its role in supporting heart health and helping maintain healthy cholesterol levels as part of a balanced diet.

Brand I Use

Bob’s Red Mill Gluten Free Oat Flour

What Is It?

Oat flour is made by finely grinding whole oats into a soft, naturally gluten-free flour. It has a mild, slightly sweet flavor and creates baked goods that are soft, moist, and tender.

Why I Choose It

I use oat flour because it adds a wonderful texture and subtle flavor to my desserts while contributing fiber and a small amount of protein. It blends beautifully with other flours, allowing me to create baked goods that are moist, satisfying, and full of flavor.

Many of my recipes combine oat flour with other specialty flours and fibers, since each ingredient plays a unique role in creating the perfect texture.

Best Uses

• Cakes
• Muffins
• Cookies
• Blondies
• Quick breads
• Crumble toppings
• Pancakes

Nutrition (Bob’s Red Mill Gluten Free Oat Flour)

Serving Size: 1/4 cup (30g)

• Calories: 120
• Total Fat: 1.5g
• Saturated Fat: 0g
• Total Carbohydrates: 22g
• Dietary Fiber: 4g
• Net Carbohydrates: 18g
• Protein: 4g
• Sodium: 0mg

Good to Know

Oat flour is not the same as oat bran or oat fiber. It’s made from the entire oat kernel, while oat bran comes from the fiber-rich outer layer and oat fiber is a concentrated source of insoluble fiber. Because of these differences, the three ingredients are not interchangeable in baking.

Although oats are naturally gluten-free, they can come into contact with wheat during processing. If you need your recipes to be gluten-free, look for oat flour that is specifically labeled certified gluten-free.

Fun Fact

You can make oat flour at home by blending rolled oats into a fine powder. I prefer store-bought oat flour because it’s more finely milled, which helps create a smoother texture in baked goods.

Brand I Use

Bob’s Red Mill Gluten Free Old-Fashioned Rolled Oats

What Are They?

Old-fashioned rolled oats are whole oat groats that have been steamed and rolled into flat flakes. They have a mild, slightly nutty flavor and a hearty texture that holds up beautifully during baking.

Why I Choose Them

I use old-fashioned rolled oats because they create the perfect crumble topping. They become lightly crisp in the oven while still retaining a pleasant chew, adding both texture and flavor to desserts.

Rolled oats also contribute fiber, whole grains, and a rustic, homemade feel that pairs especially well with fruit desserts, coffee cakes, and crisps.

Best Uses

• Crumble toppings
• Crisps and cobblers
• Coffee cakes
• Cookies
• Muffins
• Granola

Nutrition (Bob’s Red Mill Gluten Free Old-Fashioned Rolled Oats)

Serving Size: 1/2 cup (48g)

• Calories: 190
• Total Fat: 4g
• Saturated Fat: 1g
• Total Carbohydrates: 33g
• Dietary Fiber: 5g
• Net Carbohydrates: 28g
• Protein: 6g
• Sodium: 0mg

Good to Know

Old-fashioned rolled oats are not the same as quick oats or steel-cut oats. I prefer rolled oats because they hold their shape during baking, creating a more textured, crisp topping. Quick oats tend to produce a softer texture, while steel-cut oats remain too firm for most dessert recipes.

Although oats are naturally gluten-free, they can come into contact with wheat during processing. If you need your recipes to be gluten-free, choose oats that are specifically labeled certified gluten-free.

Fun Fact

The same rolled oats you use for a warm bowl of oatmeal are also one of the secrets to a bakery-style crumble topping. As they bake, they toast gently, creating a rich flavor and satisfying crunch that’s hard to achieve with flour alone.

Brand I Use

Bob’s Red Mill Sorghum Flour

What Is It?

Sorghum flour is a whole-grain flour made from finely ground sorghum, an ancient cereal grain that’s naturally gluten-free. It has a mild, slightly sweet flavor that works beautifully in both sweet and savory baking.

Why I Choose It

I use sorghum flour because it creates baked goods with a soft, tender crumb and a mild flavor that doesn’t overpower other ingredients. It blends especially well with other flours and fibers, making it a great choice for creating balanced, high-fiber desserts with excellent texture.

Best Uses

• Cakes
• Muffins
• Cookies
• Quick breads
• Gluten-free flour blends
• Pancakes

Nutrition (Bob’s Red Mill Sorghum Flour)

Serving Size: 1/4 cup (35g)

• Calories: 130
• Total Fat: 0.5g
• Saturated Fat: 0g
• Total Carbohydrates: 28g
• Dietary Fiber: 2g
• Net Carbohydrates: 26g
• Protein: 3g
• Sodium: 0mg

Good to Know

Sorghum flour has a naturally mild flavor, making it one of the easiest gluten-free flours to bake with. I rarely use it by itself—instead, I combine it with other flours and fibers to create desserts with the best possible texture.

Fun Fact

Sorghum is one of the world’s oldest cultivated grains and is naturally rich in antioxidants. Its mild sweetness and light color make it a favorite ingredient in gluten-free baking.

Brand I Use

King Arthur Golden Wheat Whole Wheat Flour

What Is It?

White whole wheat flour is made by milling 100% whole white wheat, a naturally lighter-colored variety of wheat. Despite its name, it’s still a whole grain, meaning it contains the bran, germ, and endosperm just like traditional whole wheat flour.

The difference is the variety of wheat that’s used. White wheat has a milder flavor and lighter color than traditional red wheat, making it ideal for baked goods.

Why I Choose It

White whole wheat flour gives me the nutritional benefits of a whole grain while producing desserts with a softer texture and milder flavor than traditional whole wheat flour. It’s one of my favorite ways to add whole grains to my recipes without sacrificing taste.

When paired with other flours and specialty ingredients, it helps create desserts that are tender, satisfying, and every bit as enjoyable as their traditional counterparts.

Best Uses

• Cakes
• Muffins
• Cookies
• Blondies
• Quick breads
• Coffee cakes
• Pancakes

Nutrition (King Arthur Golden Wheat Whole Wheat Flour)

Serving Size: 1/4 cup (28g)

• Calories: 100
• Total Fat: 0g
• Total Carbohydrates: 21g
• Dietary Fiber: 3g
• Net Carbohydrates: 18g
• Protein: 3g
• Sodium: 0mg

Good to Know

White whole wheat flour is not the same as white flour. It is still a 100% whole-grain flour, but because it’s made from white wheat instead of red wheat, it has a lighter color and a much milder flavor.

It can often be substituted for traditional whole wheat flour in baking, making it a great choice for anyone who wants the benefits of whole grains without the stronger wheat flavor.

Fun Fact

Despite its light color, white whole wheat flour contains the entire wheat kernel, making it just as much a whole grain as traditional whole wheat flour. Its milder flavor is simply the result of using a different variety of wheat—not additional processing.

Brand I Use

Anthony’s Premium Acacia Fiber

What Is It?

Acacia fiber is a natural, plant-based soluble fiber derived from the sap of the acacia tree. It has a very mild flavor and dissolves easily, making it an excellent addition to desserts without affecting their taste.

Why I Use It

I use acacia fiber to increase the fiber content of my recipes while creating a smooth, creamy texture. It’s especially wonderful in cheesecakes, puddings, mousses, and other creamy desserts because it adds body without making them gritty or heavy.

Best Uses

• Cheesecakes
• Puddings
• Mousses
• Custards
• No-bake desserts
• Creamy fillings

Nutrition (Anthony’s Premium Acacia Fiber)

Serving Size: 1 tsp (2.5g)

• Calories: 5
• Total Carbohydrates: 0
• Dietary Fiber: 2g
• Net Carbohydrates: 0g
• Fat: 0g
• Protein: 0g
• Sodium: 0mg

Good to Know

If you’re new to high-fiber foods, start with small amounts and gradually increase your intake. Be sure to drink plenty of water as you add more fiber to your diet.

Brand I Use

Micro Ingredients Bamboo Fiber

What Is It?

Bamboo fiber is a natural, plant-based insoluble fiber made from the cellulose of bamboo. It has a neutral flavor and is extremely fine, making it an excellent ingredient for increasing the fiber content of baked goods without changing their taste.

Why I Choose It

I use bamboo fiber to boost the fiber content of my desserts while helping create a lighter, more tender texture. Unlike some fiber ingredients that can add noticeable flavor or density, bamboo fiber blends into recipes almost invisibly, allowing the dessert to remain soft, balanced, and delicious.

I often combine bamboo fiber with other fibers because each one contributes something unique. Together, they help create desserts that are satisfying, high in fiber, and still feel like an indulgence.

Best Uses

• Cakes
• Muffins
• Cookies
• Blondies
• Quick breads
• Crumble toppings
• Flour blends

Nutrition (Micro Ingredients Bamboo Fiber)

Serving size: 1 scoop (4g)

• Calories: 0
• Total Fat: 0g
• Total Carbohydrates: 3.8g
• Dietary Fiber: 3.8g
• Net Carbohydrates: 0g
• Protein: 0g
• Sodium: 0mg

Good to Know

Bamboo fiber is highly absorbent, so a little goes a long way. Using too much can make baked goods dry or crumbly, which is why I typically use it in combination with other flours and fibers rather than on its own.

Fun Fact

Although it’s made from bamboo, bamboo fiber has virtually no bamboo flavor. In baking, its job is simply to add fiber and improve texture while staying completely in the background.

Brand I Use

Badia Organic Chia Seeds

What Are They?

Chia seeds are tiny edible seeds from the Salvia hispanica plant, native to Central America. They’re naturally rich in fiber, omega-3 fatty acids, and plant-based protein. When mixed with liquid, they absorb many times their weight in water and form a natural gel.

Why I Choose Them

Chia seeds are one of my favorite ways to naturally increase the fiber content of my desserts. They also help improve texture by adding moisture and creating a creamy consistency in recipes like puddings, fruit fillings, and jams.

When ground, chia seeds blend seamlessly into batters and doughs, making them an easy way to boost nutrition without noticeably changing the flavor.

Best Uses

• Puddings
• Fruit fillings
• Jams
• Muffins
• Quick breads
• Crumble toppings
• Smoothies

Nutrition (Badia Organic Chia Seeds)

Serving size: 2 tbsp (30g)

• Calories: 150
• Total Fat: 9g
• Saturated Fat: 1g
• Total Carbohydrates: 13g
• Dietary Fiber: 10g
• Net Carbohydrates: 3g
• Protein: 5g
• Sodium: 0mg

Good to Know

Whole chia seeds add a slight crunch, while ground chia blends more smoothly into baked goods and creamy desserts. Because they absorb so much liquid, recipes containing chia often become thicker after sitting for a few hours or overnight.

Fun Fact

Chia seeds can absorb up to 10–12 times their weight in liquid, which is why they’re so effective at naturally thickening puddings, jams, and other desserts.

Brand I Use

Anthony’s Organic Golden Flaxseed Meal

What Is It?

Golden flaxmeal is made by grinding whole golden flaxseeds into a fine meal. It’s naturally rich in fiber, plant-based omega-3 fatty acids, and protein, making it an easy way to add nutrition to baked goods.

Why I Choose It

I use golden flaxmeal to increase the fiber and protein content of my desserts while helping create a soft, moist texture. It blends easily into batters and doughs without overpowering the flavor, making it one of my favorite ingredients for creating desserts that are both satisfying and delicious.

Unlike brown flaxseed, golden flaxmeal has a milder flavor and lighter color, making it especially well suited for cakes, muffins, cookies, and other lightly colored baked goods.

Best Uses

• Cakes
• Muffins
• Cookies
• Quick breads
• Blondies
• Crumble toppings
• Pancakes

Nutrition (Anthony’s Organic Golden Flaxseed Meal)

Serving Size: 2 tbsp (13g)

• Calories: 60
• Total Fat: 3.5g
• Saturated Fat: 0g
• Polyunsaturated Fat: 2.5g
• Monounsaturated Fat: 1g
• Total Carbohydrates: 5g
• Dietary Fiber: 4g
• Net Carbohydrates: 1g
• Protein: 3g
• Sodium: 0mg

Good to Know

Because flaxmeal contains natural oils, it stays freshest when stored in the refrigerator or freezer after opening. Ground flaxseed can become rancid more quickly than whole flaxseed if stored at room temperature.

Fun Fact

Flaxmeal naturally absorbs moisture, which helps keep baked goods soft and tender. It’s one of the reasons many of my desserts stay moist even a day or two after baking.

Brand I Use

Anthony’s Organic Oat Fiber (Gluten Free)

What Is It?

Oat fiber is made from the insoluble fiber found in the outer hull of the oat. It’s an ultra-fine, virtually calorie-free powder that’s used to increase the fiber content of baked goods without adding noticeable flavor.

Why I Choose It

Oat fiber is one of my favorite ingredients because it allows me to significantly increase the fiber content of my desserts while helping create a soft, tender texture. Since it has very little flavor of its own, it blends seamlessly into cakes, muffins, cookies, and other baked goods.

I almost always use oat fiber alongside other flours and fibers because each ingredient contributes something different. Together, they create desserts that are high in fiber while still tasting rich, moist, and indulgent.

Best Uses

• Cakes
• Muffins
• Cookies
• Blondies
• Quick breads
• Crumble toppings
• High-fiber flour blends

Nutrition (Anthony’s Organic Oat Fiber (Gluten Free)

Serving Size: 1 tsp (4g)

• Calories: 0
• Total Fat: 0g
• Total Carbohydrates: 4g
• Dietary Fiber: 4g
• Net Carbohydrates: 0g
• Protein: 0g
• Sodium: 0mg

Good to Know

Oat fiber is not the same as oat flour or oat bran. Oat flour is made from the entire oat kernel, and oat bran comes from the fiber-rich outer layer of the oat. Oat fiber is almost entirely insoluble fiber, which means it behaves very differently in baking.

Because it’s highly absorbent, a little goes a long way. Using too much can make baked goods dry, so I typically combine it with other flours and fibers to achieve the best texture.

Fun Fact

Despite its name, oat fiber contains very little of the starch or protein found in oats. Its primary purpose is to add fiber and improve texture, making it one of my favorite ingredients for creating high-fiber desserts without compromising flavor.

Brand I Use

Yerba Prima Psyllium Husk Powder

What Is It?

Psyllium husk powder is a natural soluble fiber made from the outer husk of the seeds of the Plantago ovata plant. When mixed with liquid, it absorbs water and forms a gel, making it a valuable ingredient in baking.

Why I Choose It

I use psyllium husk powder to increase the fiber content of my desserts while improving their structure and texture. It helps hold ingredients together, adds moisture, and creates baked goods that are soft and satisfying.

In many of my recipes, psyllium works together with other flours and fibers to create a texture that’s remarkably similar to traditional baked goods.

Best Uses

• Cakes
• Muffins
• Quick breads
• Cookies
• Gluten-free baking
• High-fiber flour blends

Nutrition (Yerba Prima Psyllium Husk Powder)

Serving Size: 1 tsp (5g)

• Calories: 15
• Total Fat: 0g
• Total Carbohydrates: 4.5g
• Dietary Fiber: 4.5g
• Net Carbohydrates: 0g
• Protein: 0g
• Sodium: 0mg

Good to Know

Psyllium husk powder is extremely absorbent, so a little goes a long way. It should always be used as directed in a recipe because adding too much can make baked goods dense or gummy.

If you’re increasing your fiber intake, start gradually and drink plenty of water to help your digestive system adjust comfortably.

Fun Fact

Psyllium husk powder is one of the reasons many gluten-free and high-fiber baked goods can have a soft, flexible texture. Its ability to form a gel helps mimic some of the structure that gluten provides in traditional baking.

Brand I Use

Any cultured low-fat buttermilk (I typically use HEB 1% cultured buttermilk)

What Is It?

Despite its name, buttermilk isn’t loaded with butter. Today’s cultured buttermilk is made by adding beneficial bacteria to milk, creating a tangy, slightly thick liquid that’s a staple in baking.

Why I Choose It

I love baking with buttermilk because it creates desserts that are exceptionally moist, tender, and flavorful. Its natural acidity reacts with baking soda to help cakes, muffins, and quick breads rise beautifully while producing a soft, delicate crumb.

The subtle tang also balances sweetness, giving desserts a richer, more complex flavor without making them taste sour.

Best Uses

• Cakes
• Muffins
• Quick breads
• Pancakes
• Biscuits
• Coffee cakes

Nutrition (HEB 1% Cultured Buttermilk)

Serving size: 1 cup (240mL)

• Calories: 110
• Total Fat: 2.5g
• Saturated Fat: 1.5g
• Total Carbohydrates: 14g
• Dietary Fiber: 0g
• Protein: 9g
• Sodium: 280mg

Good to Know

If you don’t have buttermilk on hand, it’s easy to make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for about 5–10 minutes. While this works well in many recipes, cultured buttermilk often provides a richer flavor and more consistent baking results.

Fun Fact

Buttermilk has been a favorite baking ingredient for generations because it helps create light, fluffy baked goods while adding moisture and depth of flavor—all without making desserts taste heavy.

Brand I Use

FAGE 0% Plain Greek Yogurt

I occasionally use 2% Greek yogurt when I want a slightly richer, creamier dessert, but most of my recipes are developed using 0%.

What Is It?

Greek yogurt is made by straining regular yogurt to remove much of the liquid whey, resulting in a thick, creamy texture. It’s naturally higher in protein than traditional yogurt and has a mild tang that works beautifully in baking.

Why I Choose It

Greek yogurt is one of my favorite ingredients because it adds moisture, creaminess, and protein without making desserts feel heavy. It helps create soft cakes, tender muffins, creamy cheesecakes, and rich fillings while contributing more protein than many traditional baking ingredients.

I use 0% Greek yogurt most often because it allows me to create indulgent desserts with a lighter nutritional profile while still delivering the texture I’m looking for.

Best Uses

• Cheesecakes
• Cakes
• Muffins
• Coffee cakes
• Frostings
• Creamy fillings
• Dessert sauces

Nutrition (FAGE 0% Plain Greek Yogurt)

Serving Size: 3/4 cup (170g)

• Calories: 90
• Total Fat: 0g
• Saturated Fat: 0g
• Total Carbohydrates: 5g
• Dietary Fiber: 0g
• Total Sugars: 5g
• Protein: 18g
• Sodium: 65mg

Good to Know

For the best results, use plain, unsweetened Greek yogurt. If you’re substituting 2% for 0%, your dessert will be slightly richer and creamier, but the difference is usually minimal and both work well in most recipes.

Fun Fact

Because Greek yogurt is naturally thick and protein-rich, it can replace some of the butter, oil, or sour cream in many recipes while still producing moist, tender baked goods.

Brand I Use

HEB Neufchâtel Cheese

What Is It?

Neufchâtel is a soft, creamy cheese that’s very similar to cream cheese but contains about one-third less fat. It has the same rich, tangy flavor and smooth texture, making it an excellent substitute in both baked and no-bake desserts.

Why I Choose It

Neufchâtel gives my desserts the rich, creamy texture I love while being a little lighter than traditional cream cheese. It blends beautifully into cheesecakes, frostings, mousses, and creamy fillings, creating desserts that taste every bit as indulgent without feeling overly heavy.

Because the flavor is so similar to cream cheese, most people can’t tell the difference once it’s baked into a dessert.

Best Uses

• Cheesecakes
• Cheesecake bars
• Frostings
• Mousse
• Creamy fillings
• Dessert dips

Nutrition (HEB Neufchâtel Cheese)

Serving Size: 2 tbsp (28g)

• Calories: 70
• Total Fat: 6g
• Saturated Fat: 3.5gg
• Total Carbohydrates: 2g
• Dietary Fiber: 0g
• Protein: 2g
• Sodium: 105mg

Good to Know

Neufchâtel can usually be substituted one-for-one for regular cream cheese in dessert recipes. For the smoothest texture, let it soften to room temperature before mixing.

Fun Fact

Despite its French name, the Neufchâtel sold in most U.S. grocery stores is an American-style cheese that’s lighter than traditional cream cheese. That’s one of the reasons it’s become one of my favorite ingredients for creating creamy, satisfying desserts.

Brand I Use

HEB Organics Unsweetened Cocoa Powder

What Is It?

Unsweetened cocoa powder is made by pressing most of the natural cocoa butter out of cocoa beans and grinding the remaining solids into a fine powder. It delivers rich chocolate flavor without any added sugar.

Why I Choose It

I use unsweetened cocoa powder because it gives my desserts a deep, rich chocolate flavor while allowing me to control the sweetness with allulose and monk fruit. It’s naturally low in sugar and pairs beautifully with the sweeteners I use to create chocolate desserts that taste indulgent without relying on added sugar.

Best Uses

• Brownies
• Cakes
• Cookies
• Muffins
• Frostings
• Chocolate sauces
• Hot chocolate

Nutrition (HEB Organics Unsweetened Cocoa Powder)

Serving Size: 1 tbsp (5g)

• Calories: 25
• Total Fat: 1g
• Saturated Fat: 0.5g
• Total Carbohydrates: 2g
• Dietary Fiber: 1g
• Net Carbohydrates: 1g
• Protein: 1g
• Sodium: 0mg

Good to Know

There are two main types of cocoa powder: natural and Dutch-process. Unless a recipe specifies otherwise, I typically use natural cocoa powder because it reacts with baking soda to help baked goods rise properly.

Fun Fact

Cocoa powder is naturally rich in plant compounds called flavanols, which are responsible for many of cocoa’s antioxidant properties. The amount of flavanols can vary depending on how the cocoa is processed.