We have several sugar free groups of desserts that we can make. Cakes, pies, and cookies, Most of the fruit pies can be sweetened with only natural fruit juice concentrate, but some might need a little bit of Stevia (like pumpkin pie). Sugar free cakes and cookies are sweetened with Stevia.
Dairy free is the easiest allergen for me to work around. I can use different kinds of "milks", like coconut, almond, oat, soy, or another type of your choice.
We can work around eggs in some recipes, but not all of them. I can also use egg substitutes in some products. We can talk about it.
Basically, this is dairy and egg free. I have several very good, moist cakes that can be vegan without loosing taste or integrity of the cake. Vegan icing is also smooth and very tasty.
We make some gluten free products including cakes, cookies, pies, and quiche.
Nuts and Protein are the allergies that are impossible for us to avoid in our products. We bake with many different kinds of nuts and there is always a chance for cross contamination. We do not want to take the chance of hurting someone who can not tolerate nut products