2,040 sugar free recipes

Seafood laksa made with scallops, snapper, king prawns, squid and served with Australian-style lemon myrtle linguini.

Injera, Ethiopian fermented flatbread made with a three-day sourdough batter cooked crepe-style on one side. Soft, spongy, and tangy with signature bubble eyes on top.

Grissini al finocchio, Italian fennel seed breadsticks made with beer in the yeast dough. Baked crisp on wire racks for an all-around crunch. Makes 60 sticks.

It's a fun thing to make your own phyllo pastry, it may requires some patience, but it's well worth the efforts.

Monster-shaped bread for Halloween made from store-bought dough with cinnamon sugar filling, raisin eyebrows, and candy decorations. A fun baking project kids can help shape and decorate.

This succulent dish is easy to make in a crockpot and will have you licking your chops after every bite.

Oven-baked coconut shrimp with a triple-dip coating of egg, flour, and shredded coconut. Crispy outside, juicy inside, no deep frying required. Ready in 40 minutes.

This hot treat was just meant to be, I mean jalapenos, chicken, bacon and yes...smoke.

This turns out similar to pita and takes about 10 minutes to have ready. Perfect when in a pinch and perfect for use in soups or dips.

A hearty DIY multigrain hot cereal mix packed with 11 whole grains, seeds, and lentils. Mix a big batch, cook what you need, and eat chewy, nutty bowls of goodness all week long.

Grilled prawns with fresh coriander: quickly marinated in soy, rice wine, and sesame oil, then broiled or barbecued and served with a bright cilantro-ginger-rice vinegar dipping sauce. Clean, punchy Chinese-style shrimp in 30 minutes.

Seafood lovers will surely enjoy this succulent dish that's extremely easy to make and enjoy.

Slow-cooked beef short ribs with sauerkraut, Granny Smith apples, onions, and caraway seeds. Make it in the crockpot, oven, or on the stovetop for a hearty German-inspired comfort meal.

No-cook ham and cream cheese appetizer balls seasoned with Worcestershire, ketchup, and lemon juice, then rolled in chopped chives. Served on toothpicks.

Paksiw na isda, the Filipino vinegar-poached fish with bangus, ginger, bitter melon, and eggplant. A tart, clean-flavored one-pot that tastes better after aging two days in the fridge.

Jellied beef broth seasoned with bay leaf, clove, celery salt, and Worcestershire sauce, set with unflavored gelatin. A chilled, savory consomme served in bouillon cups with fresh parsley.