Sugar Free Almond Mocha Recipes

SUGAR-FREE SWEET MOCHA ROASTED ALMONDS

Steps:

• Place oven racks in top two positions, preheat oven to 250 degrees F, and line two rimmed baking sheets with parchment paper.
• Add the white of one egg to a large bowl and discard the yolk. Use a hand mixer or whisk to beat the egg white and teaspoon each of water and vanilla until frothy. Add the almonds and toss to coat completely. Scrape the sides and bottom of bowl to distribute as much of the egg white mixture as possible.
• Add the sweeteners, cocoa and coffee powders, and salt to a food processor or blender and pulse to combine. The Swerve Brown Sweetener is sticky, and this will remove any clumps (we tried doing this by hand, and it took forever).
• Sprinkle half the mixture onto the nuts and toss to coat evenly. Repeat with the remaining mixture for a nice even coating.
• Place half of the coated nuts onto each prepared baking sheet and spread out as much as possible in a single layer.
• Bake for 1 to 1 1/2 hours (depending on how your oven runs), flipping the nuts and rotating the baking sheets between racks every 20 minutes. It is important to not stir the nuts but flip them so both sides roast evenly.
• When hot, the almonds will be chewy. Do some quality control after 45 minutes to an hour of roasting by letting a couple of almonds cool. Then taste to see if they are done. Both the coating and nut should be crunchy.
• When ready, remove the sheets from the oven, flip the nuts one last time, and cool completely before transferring to airtight containers for storage (zip top bags with excess air removed work best).

SUGAR-FREE ICED MOCHA

Steps:

• I usually brew a full 12 cup pot of coffee (about 72 oz) and drink about 24 oz hot.
• With remaining pot, I put the cocoa powder in a beverage container, pour the coffee into the container, and place it in the refrigerator overnight.
• In a quart-sized mason jar, I put 6-8 pumps of sugar-free Torani syrup (about 1/4 cup) with half & half to taste.
• Shake beverage container until cocoa powder is mixed into liquid.
• Pour into mason jar that already contains sugar-free syrup and half & half, and enjoy.
• You will have enough for two days of mochas.

MOCHA ALMONDS

Steps:

• Place the sugar, cocoa and coffee granules in a small food processor; cover and pulse until finely ground; set aside., In a small bowl, whisk egg white until foamy. Add almonds; toss to coat. Sprinkle with sugar mixture and toss to coat evenly. Spread in a single layer in a greased 15x10x1-in. baking pan., Bake at 325° for 30 minutes, stirring every 10 minutes. Spread on waxed paper to cool completely. Store in an airtight container.