1 cup butter or oil = 1 cup Butter Swap

1. Store at room temperature and stir before using.

2. There is no need to chill before adding to recipes that call for cold butter, like pie crusts. In fact, there is never a need to chill your dough or Butter Swap before rolling or baking.

1 egg = 1 Egg Swap

Prepare each egg by mixing 2 packed and leveled Tablespoons of Egg Swap into ½ cup hot water until smooth and creamy.

1. Always use hot water to reconstitute your Egg Swap. The warmth is needed to bind and hydrate the Flour Swaps. 

2. Designed to be used with our Flour Swaps in traditional baked goods like cookies, cakes and sweet breads, not egg-based dessert recipes like custard, clafoutis, quiche, or flan. You can still make these types of desserts using the Sweet Swaps! Just use our recipe index online.

1 cup white flour = 1 cup Whole-Grain Flour Swap

When substituting Whole-Grain Flour Swap in your favorite recipes, the cooking times and temperatures will be very similar to traditional flour, so simply follow your recipes. Always use it with the Egg and Butter Swaps so your desserts don’t dry out!

1. Best for thicker cakes (like bundt cakes) and sweet breads (like banana bread) because it provides a moist, fluffy texture with a good amount of lift even without the oil. 

2. Always roll and press down your cookies because they won’t spread. 

3. When following your favorite recipes that make a dry, more crumbly dough (like pie crust, shortbread and cut-out cookies), you’ll need a little extra fluid due to the high fiber content in the Flour Swap. Just add hot water 1 Tbsp at a time until crumbly dough texture is achieved, then press into your pan or roll out as usual.

4. Cooking times and temperatures will be very similar to that of traditional flour, so simply follow your recipes. 

1 cup white flour = 1 cup Grain-Free Flour Swap

Our Grain-Free Flour Swap handles differently than traditional flour. The dough will look and feel thicker, but that’s ok! Best in cookies, brownies, shortbreads, thin cakes and muffins.

When following your favorite recipes that make a dry, more crumbly dough (like pie crust, shortbread or cut-out cookies), you’ll need a little extra fluid due to the high fiber content in the Flour Swap. Just add hot water 1 Tbsp at a time until crumbly dough texture is achieved, then press into your pan or roll out as usual.

Use with our Egg and Butter Swaps so your desserts don’t dry out.

Cakes & Breads

1. Bake thick cakes and sweet breads (like a bundt cake or banana bread) in a larger pan than the recipe calls for and allow for more baking time (up to 25% longer in cakes and breads).

2. The Grain-Free Flour Swap doesn’t provide as much lift in cakes and sweet breads so they will be slightly denser overall. Don’t pack your pans too full and double the baking powder/soda for maximum lift.

3. We don’t recommend using Grain-Free Flour for bundt cakes or loaf-style dessert breads. If you do, bake in a larger pan to create a thinner cake or bread. Increase baking time up to 25% to allow the moisture to reduce.

Cookies

1. Cookies usually need shorter baking times and lower oven temperatures. Due to the delicate nature of coconut and almond flour, we recommend reducing the oven temperature to 325-350 degrees. Watch your first batch closely and remove them when the tops start to crack or get golden in color.

2. Always roll and press down your cookies because they won’t spread much.

1 cup powdered (aka “confectioners”) sugar = 1 cup Powdered Sugar Swap

Great for frostings, glazes, decorating and shortbreads. Use with our Butter Swap to make the perfect buttercream frosting or whip up chilled coconut cream to make the perfect light and creamy, non-dairy whipped topping. Create bright colors by mixing in superfoods like blue spirulina powder, green chlorella powder and pink dragon fruit powder.

1. Slowly thin out frostings and glazes to desired consistency by adding hot water a little at a time.

2. For firm frosting, substitute a small amount of melted coconut oil for our Butter Swap or milk in your favorite frosting recipes. Allow your frosting to sit in the fridge to set.

3. Wet fingers to smooth tops of frosted cookies or cupcakes for a professional bakery look.  

4. If clumping occurs, store bag in the freezer and use a sifter. 

1 cup sugar = 1 cup Sugar Swap

Use 1:1 for white or brown sugar in any recipe. If clumping occurs, store in the freezer.

Our Swaps are designed to use in 5-star recipes for traditional baked goods like cookies, cakes, muffins, sweet breads, pie crusts and shortbreads. We suggest using the Detox Desserts website recipe index for fancier desserts like cheesecakes, tarts, cinnamon rolls, ice cream, etc. We’ve figured out how to make just about anything with these swaps and love experimenting and creating new recipes. If there is a special dessert you want help detoxing, send us an email. We love a challenge and detoxing your favorite desserts is our business!

Our Sweet Swaps were designed and perfected to work together as one complete system.  For best results, the 4 Sweet Swaps should be used together. The Flour Swaps absorb more moisture than regular flour and need to be used with the Egg Swap so desserts don’t dry out. The Butter and Sugar Swaps are not required although the health benefits of your dessert would be sacrificed. You can replace the Butter Swap with regular butter, oil, or other nut/seed butters in most recipes and get a similar result. You can also substitute white sugar, other sugar alcohols, date sugar, or coconut sugar for the Sugar Swap.  Do not attempt to replace the Sweet Swaps in boxed dessert products, the Sweet Swaps are intended to be used in baked-from-scratch type recipes for cookies and cakes. 

The Whole Grain Flour Swap is extremely versatile and is our favorite substitute for cakes and sweet breads, but there are some differences. It holds together well and provides a moist, fluffy texture with a good amount of lift in sweet breads and cakes even without the oil. It also gives a crispy, chewy texture in cookies and shortbreads without butter. Baking times and temperatures are very similar to that of wheat flour. 

Pro Tips:
Always roll and press down your cookies because they won’t spread.  Pie crusts and shortbreads might need a little extra fluid or Butter Swap due to the high content of fiber. Just add fluid 1 Tbsp at a time until crumbly dough texture is achieved.

Grain-Free Baking is always trickier so here are 3 important pro tips.

1. Cakes and Breads need longer baking times! The Grain-Free Flour Swap doesn’t provide as much lift in cakes and sweet breads so they will be slightly denser overall. We don’t recommend using Grain-Free Flour for bundt cakes or loaf-style dessert breads (thinner cakes and muffins are usually fine!).  Don’t pack your pans too full and always double the baking powder and baking soda for maximum lift.   Increase baking time up to 25% to allow the moisture to reduce.  
   
2. Cookies need shorter baking times! Always roll and press down cookies because they won’t spread. Due to the delicate nature of coconut and almond flour, we recommend reducing the oven temperature to 325-350 degrees.  Watch your first batch closely and remove them when the tops start to crack or get golden in color. 
   
3. Pie crusts and shortbreads might need a little extra fluid or Butter Swap due to the high content of fiber, just add hot water 1 Tbsp at a time until crumbly dough texture is achieved. 

We have tested yeasted dessert breads and even though the natural yeast rise doesn’t happen without the gluten, the flavor is incredible.  We suggest adding additional baking powder to get the lifting effect in yeasted sweet breads. Due to the high content of fiber in our flours, yeasted breads will need more moisture so they don’t dry out. Add WARM plant milk or water 1-2 Tbsp at a time until sticky dough texture is achieved. Check out our recipe for Chai Spiced Cinnamon Rolls for guidance on yeasted dessert bread. 

Nope, we think they’re BETTER!  Our Sweet Sugar Swap is about equal to white sugar in sweetness but our Flour Swaps are uniquely formulated to have a greater depth of flavor.  You’ll find interesting notes of light, nutty sweetness, contrasted with rich earthy tones. Overall, Detox Desserts’ flavors are slightly more complex and we think you’ll agree they are more satisfying than the wheat flour counterparts. 

For our nut-sensitive friends, we suggest using only the Whole-Grain Flour Swap and substituting your favorite seed butter for the Butter Swap in all recipes.  Using ½ cup of pureed fruit or veggies is a great substitute for the Egg Swap.  For a protein-rich Egg Swap, simply use 2 Tbsp (packed and leveled) of your favorite protein powder mixed with ½ cup of hot water as your Egg Swap. 

For our grain-sensitive friends and anyone following a strict Keto diet, we suggest using the Grain-Free Flour Swap but remember it does contain almonds. 

YES…100% Gluten-Free and Vegan.  Swapping the eggs and butter makes all dessert recipes vegan, just don’t forget to replace any milk or cream with your favorite unsweetened plant milk. 

Detox Desserts should make you have great poops!  They are designed to feed healthy gut bacteria and contain a lot more fiber than what most people are used to. If stools get a little too loose or gas happens, just start slow and let your body adjust to all that healthy fiber.  With time, most people will notice a HUGE improvement in digestion and have consistently healthy bowel movements. 

Our Sugar Swap has been designed in a very specific way to minimize and eliminate the common GI side effects of sugar alcohols.  Our clinical trial participants overwhelmingly reported improved digestion and no uncomfortable GI side effects with Detox Desserts.  The participants who had trouble with sugar alcohols in the past were amazed at the difference and improvement with Detox Desserts.  The added inulin feeds beneficial intestinal bacteria and increases nutrient absorption which further improves digestive health.  When combined with the Flour Swaps, your belly should feel better than ever!

YES. Absolutely 100% safe in pregnancy and healthy for the kiddos! In fact, they should help with common constipation associated with pregnancy and they are maximally nourishing for both mom and baby. The ingredients in our Sugar Swap have been shown to prevent ear infections in children and improve dental health. 

Please keep anything containing the Sweet Sugar Swap away from pets.  Animals have a very different reaction to the xylitol contained in our Sweet Substitute, it can cause severe hypoglycemia and even death. We love our furry friends, so please don’t let your animals eat anything made with this ingredient.