sweet real fruit recipes without added sugar

Baking with Fruit: Our Favorite Better-For-You Sweet Recipes

Here are some of our favorite sweet recipes that use Pyure Organic stevia and fruit for better-for-you, tasty desserts.

Looking to do some guilt-free baking? Adding fruit is one of our favorite ways to add a little extra nutrition into our favorite meal of the day (dessert!) These better-for-you sweet recipes use Pyure Organic ingredients along with seasonal fruits and berries to bring color, freshness, and vitamins to your plate.  Share your baking creations with us on Instagram (@PyureOrganic). We can’t wait to see what you make! 


Keto Cherry Pie 

Using fresh cherries, this sugar-free cherry pie recipe keeps it keto-friendly with an almond-flour crust. If cherries aren’t in season, use frozen cherries that have been thawed to get that fresh summer feeling. (Recipe adapted from Allrecipes and All Day I Dream About Food.)


For the crust 

For the filling  Instructions
  1. In a medium bowl, whisk together almond flour, sweetener, and salt. Stir in melted butter until the dough comes together and resembles coarse crumbs.
  2. Turn out into a glass or ceramic pie plate. Press firmly with fingers into the bottom and up the sides. Use a flat bottomed glass or measuring cup to even out the bottom. Prick all over with a fork before baking.
  3. Pre-bake at 325F for 10-12 minutes before adding fillings. You may need to cover the edges in foil to avoid over-browning. Let the pie crust cool before adding fillings and baking again.
  4. In a large bowl, combine cherries, stevia, cornstarch, and lemon juice. Add to cooled pie crust.
  5. Bake at 350°F and bake until the juices are thick and bubbling — about 25 to 30 minutes. 

Gluten Free Banana Cake

Banana bread is so 2020. Switch up your baking this year with gluten-free banana cake made with organic stevia. Note that this gluten-free banana cake isn’t 100% sugar-free: it uses brown sugar. But, switching to Pyure Organic stevia makes it one of the better-for-you ways to get your baking fix! Recipe adapted from Gluten Free on a Shoestring


For the cake:

  • 2 cups all-purpose gluten free flour 
  • 1 teaspoon xanthan gum (omit if your blend already contains it)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 5 tablespoons unsalted butter at room temperature
  • 1/4 cup + 2 tablespoons Pyure Organic All-Purpose Stevia Blend
  • 1/4 cup packed light brown sugar
  • 2 eggs at room temperature, beaten
  • 2 teaspoons pure vanilla extract
  • 1 cup mashed VERY ripe bananas (about 2 medium-sized bananas, peeled and mashed)
  • 1/2 cup light sour cream, at room temperature
For the frosting Instructions
  1. Preheat your oven to 325°F. Line a 9-inch square baking dish and set it aside.
  2. In a small bowl, place the flour blend, xanthan gum, baking soda, baking powder, and salt, and whisk to combine well. Set the bowl aside. In a large bowl, place the butter, sweetener, brown sugar, and eggs, and beat well with a hand mixer until smooth and light. Add the vanilla and mashed bananas, and mix with a spoon until just combined. Add the dry ingredients to the mixing bowl, and then the sour cream, mixing until just combined after each addition. The batter will be thick.
  3. Scrape the cake batter into the prepared pan, and smooth into an even layer with a wet spatula. Place the pan in the center of the preheated oven and bake for 22 to 24 minutes, or until the cake springs back when pressed gently in the center. Remove from the oven and allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  4. While the cake is cooling, making the frosting. Place all of the frosting ingredients in a large bowl (or the clean bowl of your stand mixer fitted with the paddle attachment) and beat with a hand mixer until smooth. Spread the frosting on top of the cooled cake, and slice the cake with a sharp knife into 9 or 12 pieces—or slice the cake bare and frost individual pieces. Serve immediately.

Apple Pie Recipe with Stevia

Adapted from Country Time Gazette, this sugar-free apple pie recipe will take you right back to Grandma’s kitchen. Or, try our take with this recipe for Cranberry Apple Pie — loaded with tart cranberries for a twist on a classic.


  • Pastry for a 9 inch, 2 crust pie
  • 6 cups peeled and sliced pie apples (Granny Smith or another tart apple)
  • 2 teaspoons fresh lemon juice
  • 1 tsp. Pyure Organic Powdered Confectioners Stevia Sweetener Blend
  • 3 tbsp. whole wheat pastry flour
  • 3 tablespoons butter (cut into small pieces)
  • 1/4 teaspoon ground nutmeg
  • 2 teaspoons cinnamon
  • Dash of cloves or allspice
  1. Preheat oven to 350°F and fit bottom pastry into a pie dish.
  2. In a large mixing bowl, sprinkle lemon juice over apples and stir to mix.
  3. In a small bowl, stir together stevia, flour, nutmeg, cinnamon, and cloves or allspice.
  4. Pile apples into crust. Dot with butter.
  5. With water, moisten the outer rim of the lower crust. Place upper crust on pie and crimp edges together.
  6. Slit top of the pie to allow steam to escape.
  7. Optional: To give the crust a nice finish, brush lightly with milk or a bit of beaten egg.
  8. Place on a cookie sheet. Bake at 350°F for about 50 minutes or until golden brown.
  9. Cool on a rack, cover, and leave at room temperature, or refrigerate if desired.

Low Carb Blueberry Dessert

Tastes like a pie, but without all the effort. This low-carb blueberry dessert is both free from artificial sugar and gluten-free. It can be made without dairy by substituting coconut oil for the butter. Use frozen blueberries, thawed, if blueberries aren’t in season. Recipe adapted from I Breathe I’m Hungry


For the filling:

For the topping: Instructions
  1. In a medium bowl, combine the blueberries, xanthan gum, sweetener, and lemon juice and mix well until the blueberries are coated.
  2. Add the blueberry mixture to a 9 x 9 pan (or smaller ramekins.)
  3. Melt the butter in the microwave in an average-sized coffee mug or bowl. Stir in the almond flour, sweetener, and lemon zest until a crumbly dough forms.
  4. Using your hands, crumble the dough over the blueberries in pea (or larger) sized clumps.
  5. Bake in a 375°F oven for 22 minutes (for the large pan) or 16-18 minutes in smaller ramekins – or until the crust is golden brown and the blueberries are bubbling. Serve warm or cold.

[Looking for something a little more summery? Try Pyure Organic’s Lemon Blueberry Pound Cake.]


Keto-Friendly Peach Cobbler Cheesecake Recipe

Nothing says comfort food like peach cobbler, and when you take the classic recipe and put a little twist on it, you can make an even richer, more delectable peach cobbler cheesecake. It’s just a few extra ingredients, and trust us, it’s entirely worth it. It will be the star of the show at the next potluck and your family’s new favorite dessert. This peach cobbler cheesecake recipe is keto-friendly, gluten-free, grain-free, and sugar-free. But it tastes so good you won’t believe it, and neither will your friends and family! As with most cheesecakes that require time in the oven, you will need to prepare and bake the crust and filing separately. Prepare the crust first so it’s ready when it comes time to fill.


For the crust

  • 1 cup of almond flour
  • 1/2 cup of coconut flour
  • 1/2 cup of “brown” low-carb sweetener, packed lightly
  • 1/4 cup of Pyure Organic All-Purpose Stevia Blend
  • 8 tablespoons butter, melted
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons cinnamon or nutmeg
For the filling


Preheat your oven to 350°F. Line a circular 9-inch baking pan with parchment paper. Make the crust first and set aside.

To prepare the crust

  1. Mix all dry ingredients in a large bowl: almond and coconut flours, Pyure Organic All-Purpose Stevia Blend, brown low-carb sweetener, and cinnamon.
  2. Mix in the wet ingredients one at a time: melted butter and vanilla extract.
  3. Press the crust mixture into your 9-inch pan, covering the bottom and slightly up the sides.
  4. Bake for 10-12 minutes until slightly brown.
  5. Set aside and allow to cool completely.
To prepare the filling
  1. Chop your peach(es) into 1/4-inch chunks. Set aside.
  2. Use a hand mixer to combine the cream cheese and Pyure Organic Powdered Confectioners Stevia Sweetener Blend.
  3. Continue mixing while adding eggs, cinnamon, and pure vanilla extract. Beat for two minutes on medium/high speed.
  4. Turn off the hand mixer and stir chopped peaches into the mixture.
  5. Pour mixture into a baking pan on top of cooled crust.
  6. Bake at 350°F for 30-40 minutes – the center will not be entirely set.
  7. Allow cake to cool on the counter until it reaches room temperature, then transfer to the refrigerator for a minimum of 5 hours.
  8. Add fresh peaches and sugar-free whipped cream on top if you wish!

Raspberry Crumble Bars

The next time you’re in the mood to do some baking, whip up a batch of these spectacularly easy Raspberry Crumble bars. Make a batch on the weekend and keep them handy for school lunches or quick after-school treats. Add a scoop of ice cream and you have a delicious dessert.


  • 8 oz unsalted grass-fed butter
  • ¾ cup Pyure Organic All-Purpose Stevia Blend
  • 1 tsp vanilla extract
  • 2 1/3 cup almond flour
  • ½ tsp salt
  • 12 ounces sugar-free raspberry jam, with or without seeds
  • 2/3 cup granola without fruit
  • ¼ cup sliced almonds
  1. Preheat oven to 350°F.
  2. Blend the butter and Pyure Organic All-Purpose Stevia Blend on medium speed until just combined. Reduce the speed to low and add vanilla.
  3. Sift flour and salt together, and with the mixer still on low, slowly add to the butter mixture, just until it comes together in a ball.
  4. Turn the dough out onto a lightly floured board.
  5. Gently press two-thirds of the dough into the bottom and about ¼ inch up the sides of a 9-inch square baking pan.
  6. Spoon the jam onto the dough and spread, leaving a ¼ inch border. This makes the bars easier to get out of the pan.
  7. Mix the remaining dough and granola lightly together, using your hands.
  8. Break the dough into chunky pieces and spread over the jam layer, leaving some showing through.
  9. Sprinkle the almonds on top.
  10. Bake for 45 minutes, until crumb top is lightly browned.
  11. Cool completely in the pan and cut into 12 bars. Store in the refrigerator.
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