Welcome to the sweet side of Healthy!
Luck It B
Welcome to the bright side of sweetness — where health meets joy.
Sugar-free, Full of soul, Made with vitamins, love and light.
Discover desserts that care for your health
Our sweets are sugar-free, vitamin-rich, and full of flavor — crafted with love for your body and soul.
Luck It B is sugar-free joy, crafted with love and moved by a bright purpose
What makes us get up in the morning?
What helps us smile at a new day — even when it’s full of work, worries, and endless to-do’s?
Of course… a delicious breakfast! (Just kidding — or maybe not?)
Well, a delicious breakfast with a slice of tender cake enriched with vitamin B —
now that’s closer to the truth.
But truly — it’s the energy within us.
The kind of energy supported by the invisible heroes of our body: B vitamins.
B vitamins help your body produce neurotransmitters — those magical messengers that shape your mood, calm, and joy. Thanks to B vitamins, your body creates:
* Serotonin — the happiness hormone
* Dopamine — the motivation and pleasure hormone
* GABA — the peace and relaxation messenger
Science says that:
— People with healthy levels of B6, B9 and B12 are less likely to experience depression, anxiety or chronic fatigue.
— A deficiency in B vitamins can lead to low mood, exhaustion, apathy or irritability.
Especially important:
* Vitamin B6 — supports emotional balance by helping produce serotonin
* Vitamin B9 (folic acid) — protects the brain and emotional resilience
* Vitamin B12 — keeps your nervous system strong and your energy alive
Caring for your B vitamins means caring for your joy.
And maybe the best way to start the day
is not just with a tasty breakfast — but with one that truly takes care of you:
a dessert filled with life, and a little bit of happiness inside.
Especially now. In a changing world, where staying calm, hopeful and kind can be a challenge — taking care of yourself isn’t a luxury. It’s a need.
A small joy, a small act of care, and a spark of happiness inside — to help you keep shining, no matter what.
Discover a Kinder Kind of Sweet
Why Your Sugar Craving Isn’t a Weakness — It’s a Signal
Recent research has revealed that our craving for sweets may be more than just a matter of willpower — it could be a message from our microbiome. One of the gut bacteria, Bacteroides vulgatus, plays a surprising role in helping the body regulate its desire for sugar. It supports the production of a hormone that tells the brain, "I’ve had enough."
But like any living organism, this bacterium needs care:
it thrives on fiber, vegetables, healthy fats — and a low-sugar environment.
Doctors and scientists are increasingly clear:
when we remove added sugars, enrich our diet with fiber and nourishing fats, improve sleep, manage stress, and move our bodies — we can not only prevent but potentially reverse type 2 diabetes.
Because healing isn’t just about managing symptoms — it’s about addressing the root cause.
This doesn’t mean giving up on sweetness.
It means redefining it.
Sweet can be warm, gentle, real.
Free from blood sugar spikes and emotional crashes.
Free from addiction — but full of joy.
At Luck It B, we believe sweet can nourish — body and soul.
Why say no to sugar?
Sugar isn't just about "sweetness".
It triggers:
• chronic inflammation
• sharp insulin spikes
• insulin resistance
• type 2 diabetes
• gut microbiome imbalance
• accelerated aging
• tumor growth
(especially in conditions of constant high blood sugar)
Sugar can be replaced — but it’s important to choose sweeteners that are truly safe:
– Maltitol, sorbitol and other sugar alcohols — often cause bloating and discomfort
– Aspartame, saccharin — questionable for the nervous system
– Monk fruit (luo han guo) — natural, and safe.
– Erythritol and stevia — do not raise blood sugar and are well tolerated
Don’t fear the sweet taste (and who can give up desserts, anyway?!) but understand where it comes from — and how it affects your health.
Choose your sweets wisely — and with love for yourself.
What is glycation — and why is it important to choose the right sweetener for baking?
Did you know that a beautiful caramelized crust can actually “age” your cells?
Glycation is a process where sugar binds to proteins and fats in the body.
This creates AGEs — Advanced Glycation End Products.
They make tissues less flexible, increase inflammation, and affect your skin, blood vessels, vision, and even your brain.
This process intensifies when we consume sugar, processed foods, over-fried meals — or even live under constant stress.
Even in baking, glycation can occur:
heat + protein + sugar (or the wrong sweetener) = Maillard reaction.
It creates flavor, aroma, and golden color — but it may hide harmful effects.
At "Luck it B", we choose a different path:
— No sugar — no glucose spikes
— No gluten — less chronic inflammation
— No burning — fewer carcinogens
— Safe sweeteners — we use erythritol and stevia, which do not trigger glycation — And always — with care, benefits, and flavor.
Also — Monk Fruit (Luo Han Guo), which we plan to add to our recipes,does not take part in the Maillard reaction and does not raise blood sugar levels.
It’s important to choose it in its pure form — without maltodextrin or additives.
It’s impossible to avoid glycation completely, but we can stop provoking it. Sweet things can be made in a way that brings joy, supports, and nourishes our bodies — instead of harming them.
This is the philosophy of "Luck it B" 💚
The Smart Alternative to Gluten
Let’s break down the flours we use.
Wheat flour contains gluten — a component that may trigger low-grade inflammation in the body.
It’s not always obvious right away, but over time it can affect your overall well-being, skin condition, and energy balance.
We choose other types of flour — with purpose and care:
— Coconut flour is rich in dietary fiber, supports metabolism, and helps natural immune defenses.
— Almond flour is full of vitamin E, supports skin health and immune function.
— Carrot flour contains beta-carotene (provitamin A), beneficial for eyesight and a natural glow.
— Brewer’s yeast — we add it to creams and fillings to preserve B vitamins, essential for the nervous system and vitality.
When ingredients work in harmony with the body — even dessert becomes part of inner balance.
That’s what we strive for.
💚🧡
The sweetest swap
Lakanto Sweetener: A Smarter Sugar Alternative
Lakanto is a low-glycemic sweetener made from a blend of erythritol and monk fruit extract (luo han guo) — a natural fruit native to Asia, traditionally used for its intense sweetness and health benefits.
This formula offers the sweetness of sugar without the harmful effects:
– Zero calories
– Zero net carbs
– Zero glycemic index
What’s inside:
Erythritol (a sugar alcohol with minimal absorption in the body)
• Monk fruit extract (150–200 times sweeter than sugar, but without glucose response).
Why it matters:
This combination mimics sugar in taste and texture but doesn’t spike blood sugar or insulin levels — making it suitable for keto, diabetic, and low-carb lifestyles.
We are currently testing Lakanto in our baked goods to evaluate how it behaves under heat, in creams, and in doughs. So far, the taste is mild and clean — with no bitterness or aftertaste.
Stay tuned — our cake trials are coming soon!
Which oil is safest for cooking?
MCT vs. avocado oil
When it comes to choosing oils for healthy baking or high-heat cooking, not all fats are created equal. Two of the cleanest, most stable options are MCT oil (a refined fraction of coconut oil) and avocado oil.
But which one is safer under heat?
Avocado Oil — A Heat-Stable Hero
Avocado oil has a very high smoke point — around 270°C (520°F). This means it remains stable even at oven or frying temperatures. It does not produce harmful compounds, doesn’t go rancid easily, and won’t turn bitter when heated.
MCT Oil — Excellent, but Not for Heat
MCT oil is metabolized quickly by the body and is loved for its clean energy and brain-boosting properties. However, it has a low smoke point and breaks down under high heat, losing its beneficial properties.
Bottom Line
- For baking and frying: Avocado oil is the safest and most stable option.
- For cold creams, smoothies, or gentle batters: MCT oil is perfect.
A Word of Caution
Common vegetable oils (like sunflower, canola, or corn) oxidize easily under heat and may form inflammatory compounds. Choosing safer oils helps protect not only your food — but your health.
What oils do you use in your kitchen?
Let’s make each ingredient count — for taste, for health, for life.
The Honest Truth About Autoimmune Diseases (And Cancer, Too)
We often look for external explanations:
“It’s genetics.”
“It’s bad luck.”
“The world is unfair.”
But reality is more complex — and more empowering.
Chronic stress raises cortisol, which quietly damages the body day after day.
Excess sugar, constant snacking, and overeating fuel insulin resistance.
This opens the door to metabolic syndrome, chronic inflammation, and eventually — disease.
Of course, smoking and alcohol contribute too.
But the hardest — and most liberating — step is this:
Taking responsibility. Not blame. Not guilt. Just honest responsibility.
Not everything can be reversed.
Some conditions, once established, stay with us.
But we can almost always influence how we live with them.
We can reduce inflammation, support our immune system, feel better, Function better, live better than we did yesterday.
This is not about miracle cures.
It’s about small, conscious choices — daily steps that shift the trajectory of our health.
Taking ownership of your well-being is not scary.
It’s the beginning of self-respect
Spirulina: A Marine Treasure in Your Dessert
Spirulina is one of the richest gifts from the ocean depths — a true superfood, packed with protein, essential vitamins, chlorophyll, and antioxidants. It embodies the strength, vitality, and generosity of nature.
While spirulina is widely known as a dietary supplement, I use it in a more creative way — by adding it to desserts. Why not combine the delicious with the nutritious?
I’m especially inspired by blue spirulina. Not only is it beneficial to health, but it also lends a beautiful light blue hue to creams, ice creams, and drinks. Its delicate, refreshing flavor pairs wonderfully with berries, lemon, and coconut.
This isn’t just breakfast on Pluto — it’s a Neptunian delight.
If you haven’t tried it yet, now is the perfect time. Discover the unique harmony of beauty, taste, and nourishment. Your dessert can be more than delicious — it can be truly wholesome.
Vitamin C + Vitamin E — the beauty duo that works wonders!
Did you know that just two vitamins can sometimes outperform an entire arsenal of expensive skincare products? Vitamin C is essential for radiance, freshness, and collagen production. Vitamin E protects, nourishes, and helps skin stay soft and elastic. These vitamins are now widely available in the form of serums — you can find them in pharmacies and natural health stores such as Whole Foods, iHerb, Douglas, and Super-Pharm. They’re often sold together as the perfect pairing. But here’s the secret: Nothing works better than what we nourish ourselves with from within. When nutrients become part of us, their effect is deeper and longer-lasting. That’s why I use ingredients rich in these vitamins in my desserts: • Vitamin E: almonds, almond flour, seeds, and nuts • Vitamin C: apricots, citrus fruits, berries, and zest These ingredients don’t just bring flavor — they offer real care for your beauty and wellbeing.
Superfood Magic in Desserts
Turning Sweets into Soulful Wellness
More and more people are looking for desserts that don’t just taste amazing, but also bring something deeper — nourishment, clarity, joy.
In my kitchen, I explore how to infuse sweets with natural ingredients that make them not only delicious, but meaningful. These are superfoods, adaptogens, and gentle botanical powders that bring beauty and balance into every bite.
Here are some of my favorite discoveries — and a few I’m dreaming of trying soon:
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* Matcha
Finely ground green tea with roots in Japanese tradition.
→ Brings a clean, earthy flavor and calm energy.
→ Adds a soft green hue — perfect for mousses, glazes, or even whipped toppings.
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* Spirulina
A blue-green algae rich in nutrients.
→ Delivers protein, chlorophyll, and a sense of inner clarity.
→ I love using it for mousse bases, pastel-colored creams, and jelly layers.
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* Açaí
A berry from the Amazon with a deep purple tone.
→ The taste is like wild berries with hints of cacao.
→ Excellent in fruit purées, light fillings, or antioxidant-rich mousse textures.
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* Maca
A gentle root from the Andes, not yet tested in my kitchen — but I’m curious.
→ Said to have a warm, caramel-nutty flavor.
→ Known for energy and hormonal balance. I imagine it blending beautifully into chocolate layers.
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* Ceylon Cinnamon
Not all cinnamon is created equal.
→ I use true Ceylon cinnamon — fragrant, soft, and rich in beneficial compounds.
→ Perfect in batters, creams, baked goods, and cozy spiced drinks.
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* Coming Soon…
I’m planning to explore even more:
→ Carob (a gentle alternative to cocoa)
→ Moringa (a supergreen with deep nutrition)
→ Pink Pitaya (for naturally bright pink shades)
→ Chaga mushroom (earthy and grounding)
→ Lavender blossoms (for calm, floral notes)
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To me, dessert is not just indulgence — it’s creative alchemy.
Each color, layer, and texture tells a story. I want sweets to feel light, nourishing, surprising — like a beautiful little ritual.
