Welcome to No Sugar Bakes !

Hi there! I’m Eliza Monroe, a 38-year-old baker and recipe creator living in the heart of Asheville, North Carolina. My kitchen window opens up to the Blue Ridge Mountains, and I swear, some of my best ideas come to me with the scent of pine and fresh mountain air swirling through the room. I’ve always believed food should nourish more than the body—it should lift the spirit, spark joy, and never come with a side of guilt.

My love affair with baking started at the age of eight, perched on a stool beside my grandmother while she whipped up apple pies and banana bread. But my path took a sharp turn in my late twenties when I was diagnosed with insulin resistance. That news forced me to rethink everything I thought I knew about sweetness, indulgence, and what it means to truly treat yourself. Spoiler alert: it doesn’t involve sugar.

That was the start of my sugar-free baking journey. And let me tell you, it was a bumpy ride at first. My early experiments could’ve doubled as doorstops! But through trial, error, and more than a few late-night kitchen sessions, I found my groove. Now, I specialize in creating bakes that are just as delightful and satisfying as the sugary classics, but made with ingredients that love you back.

I work mostly with natural sweeteners like monk fruit, dates, and green banana flour—yes, it’s a thing! My philosophy is simple: if it’s not bringing comfort, creativity, or connection, it doesn’t belong in the oven. Whether I’m developing a decadent almond flour brownie or a flaky, no-sugar peach tart, I think about the person on the other end—maybe it’s you—taking a bite and feeling surprised, cared for, even a little inspired.

Sharing these recipes with fellow food lovers has been one of the greatest joys of my life. I love chatting about tweaks, swaps, or even total flops. Because baking isn’t about perfection—it’s about heart. And if your cookies come out a little wonky but make your kitchen smell like home, you’re already winning.

So welcome to my little corner of the sugar-free world. I hope you find ideas that excite you, recipes that challenge you in the best way, and maybe even a new favorite dessert or two. Let’s keep things sweet, the natural way.

With love from my oven to yours, Eliza