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Swerve a Little Something Sweet This Thanksgiving


When we think of Thanksgiving, we think of traditions, family, laughter, conversation. . . and of course, food. We think of smoked turkey, pumpkin pie, green bean and sweet potato casseroles, pecans, dressing and cranberry anything. Over the years our families have grown, but our recipes have stayed the same. . . hence the tradition. But this year, we think we want to shake our food traditions up.

The Swerve test kitchen thought it would be fun to whip up some of our favorite holiday foods, Swerving them with a new twist, and hopefully creating new traditions, those that help us gain memories, and not calories.

We’ve spent the last few weeks scouring the internet, family recipes, some of our amazing bloggers, our own taste buds and culinary minds, and after all the whole wheat pastry dough has settled, we think we developed some delicious recipes that we: the Swerve Team, you, your family, your friends, your dogs can enjoy. Let’s be honest, we know you feed Fido under the table.

Please take a look at our recipe cards below and try our scrumptious pumpkin pie, pecan tartlet, cranberry relish, and sweet potato casserole recipes this Thanksgiving. The pumpkin pie is rich like a long lost relative. The pecan tartlet nutty like “crazy Aunt Susie,” but what would the world be like without her. The sweet potato casserole is the quiet cousin who sits in the corner, but when approached, has a lot to say, and the cranberry-orange relish is like great grandma, spunky with a subtle hint of innocence, and a splash of surprise.

We hope you enjoy these recipes as much as we do, and have fun changing some traditions. On this Thanksgiving, may your heart be glad, your belly full, and your recipes Swerved! From the Swerve Team, “Happy Thanksgiving!”

Swerve Sweet Potato Casserole Recipe

Swerve Pumpkin Pie Recipe

Swerve Pecan Tartlets Recipe

Swerve Cranberry Orange Relish Recipe

Toffee & Dark Chocolate Scones


I’ve loved scones ever since I was a little girl. I love everything they are and everything represent, from the elegant miniature tea scones of the English to the rustic downhome feel of the hearty Scottish oatmeal scones. I really haven’t ever met a scone I didn’t like. This may have something to do with my overall Anglophilia and my obsession with British novels of all classes. In fact, I do believe it was Enid Blyton and her children’s series, The Famous Five, that introduced me to the scone. Those kids always seemed to be munching on them as they headed off to various adventures. I had no idea what they were but upon request, my mother started making them herself. She made the big Scottish oatmeal scones and served them with maple butter. I was hooked.

Since those days, I’ve realized that scones are in essence a blank slate. They can be anything you want them to be, with any flavours you want to use. They can be the perfect vessel for your clotted cream and jam or they can be a whole treat unto themselves. They can be relatively unadorned or have lots of inclusions and a sweet glaze. There are even plenty of savoury scone recipes too.

This recipe takes sweet scones to new heights with the addition of some sugar-free toffee and some bittersweet chocolate. Just make a half batch of the Swerve English toffee but leave off the chocolate and the nuts. (Or make a whole batch and use it another recipe…toffee bits are great over ice cream!). These scones will quickly become your new favourite.

Toffee & Dark Chocolate Scones 2

We believe the Queen would approve!


1/2 recipe for Swerve English Toffee (minus the chocolate topping and nuts)

1 ½ cups almond flour

1/4 cup granulated Swerve Sweetener

3 tbsp coconut flour

2 tsp baking powder

1/2 tsp baking soda

1/8 tsp salt

1/4 cup butter, chilled, cut into small pieces

1 large egg

2 tbsp heavy whipping cream

1 tbsp water

1 ½  ounces sugar-free dark chocolate, chopped into small pieces



Prepare the half recipe of toffee according to the directions, watching carefully so as not to burn the mixture (the less you have in the pan the more easily it burns.You can also cook the full amount of toffee and just eat the other half!). Let cool until hard and then chop into little pieces. Measure out about ¾ cup toffee pieces for the scones.

Preheat oven to 325F and line a baking sheet with parchment or a silicone liner. In a large bowl, whisk together the almond flour, Swerve Sweetener, coconut flour, baking powder, baking soda, and salt.

Cut butter pieces in with a pastry cutter or two sharp knives until mixture resembles coarse crumbs. Stir in egg, cream, and water until dough begins to come together. Stir in the toffee pieces and chopped dark chocolate.

Turn dough out onto prepared baking sheet and form into a rough circle about 8 inches in diameter. Cut into 8 even wedges. Gently separate wedges and scatter around pan.

Bake 20 to 25 minutes or until edges are golden brown and scones are set to the touch. Remove and let cool on pan.

Makes 8



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