Desserts with Dat Keto Lady 9798570406636

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Author: Christy Galatas Editor: Cody Trahan Edition: 1st Edition Published by: Dat Keto Lady LLC. Publish Date: November 2020 Website: www.datketolady.com ISBN:9798570406636

All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means electronic, mechanical, photocopying recording or otherwise without the prior written permission of the publisher. ©DatKetoLady











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Title: Desserts with Dat Keto Lady

Introduction

To Brett & Ava.

You are my greatest blessings in life!

I’m thankful every day that I get to be your mom.




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Keto Baking Essentials • Almond Flour • Almond flour is used in most keto dessert/baking recipes. You can substitute other nut flours for nut flours. However, it is not interchangeable with coconut flour in recipes. • Coconut Flour • Coconut flour is good for adding some bulk to the recipe, but it is very absorbent. A little goes a long way. • Sweetener • Sweeteners are becoming more and more available on store shelves these days. They are erythritol, stevia, monk fruit, and allulose. Brands that I like are Pyure, Swerve, and Lakanto. Granular sweetener has a texture closest to refined sugar, powdered sweetener has a texture closest to confectioners sugar, and golden sweetener is a great substitute for brown sugar. You should make note of the sweetness of each one, as some are sweeter than others. • Cream Cheese • I opt for full fat cream cheese because the carbs are lower than those of reduced fat options. • Butter • When choosing butter, opt for salted. This will cut out the need for adding salt in the recipe. • Eggs • Half & Half • Heavy whipping cream • Sour cream • Unsweetened almond milk • Baking powder • Unsweetened cocoa powder • Non-stick spray or parchment paper • No sugar added peanut butter










































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Baking Guide and Info Each recipe will specify that always use the granular (this version of sweetener. You monk fruit, or allulose. I do sweetener (i.e. liquid stevia).

a sweetener is needed. I will look like white sugar) can use erythritol, stevia, NOT use a liquid version of

If a recipe calls for “Golden” sweetener, it is usually a necessary ingredient to boost the flavor of the recipe. This is what is use as a ketofriendly replacement for brown sugar. However, if you can’t find the golden sweetener, most recipes will be okay if you use the regular keto-friendly granular (white) version. Just keep in mind that the taste will still be good, but will vary slightly.

If a recipe calls for “Powdered” sweetener, this is usually necessary for the recipe’s consistency to turn out right. This may sometimes be known as confectioners style sweetener. If you can’t find this in the stores, you can make your own. See recipe for Powdered Sweetener.

When cocoa powder is called for, make sure you are using one that has no sugar or sweetener in it. It should be unsweetened cocoa powder. Not a cocoa powder mixture or blend.

Some recipes will include suggested or “OPTIONAL” toppings. The nutritional information does not include those items, as they will vary based upon which ones you choose.

When it comes to oils in baking, I suggest you use the kind that you are comfortable with. In baking, EXTRA LIGHT TASTING olive oil works beautifully.

If a recipe calls for peanut butter (no sugar added) there’s a great possibility that the jar will not say “No Sugar Added or Sugar Free”. You will need to look at the specific ingredients listed on the back of the jar and make sure it doesn’t have “sugar” or “high fructose corn syrup” or “fructose” listed.

You’ll notice throughout the book, that I use parchment paper a LOT! This is not to be confused with wax paper. They are two different things and serve very different purposes.

Often times this is a convenience item that makes cleanup easier for me, but you don’t have to use it as much as I do




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Net Carbs & Sugar Alcohols How to Calculate Net Carbs: Each recipe within this book has the Nutritional Information aka “Macros” listed per serving. Here’s how to calculate the Net Carbs in each serving: Carbs - Fiber = Net Carbs Sugar Alcohols: Sugar alcohols are sweeteners that look and mostly taste like “regular” sugar, but they don’t spike your glucose levels. Thus, they are considered to be keto friendly options when baking and cooking. When reading a Nutrition Facts label, if sugar alcohols are listed, those should be subtracted as well. They may or may not be listed in the Nutrition Facts label. Keto-friendly sweeteners Stevia Erythritol Monk fruit Allulose Xylitol (don’t use this one if you have pets in your home) If sugar alcohols are listed, here’s how to calculate Net Carbs: Carbs - Fiber - Sugar Alcohol = Net Carbs































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Keto Swap Outs




X RegularFlour

✓ Almond or Coconut Flour

X Milk

✓ Unsweetened nut milk, half & half,

X Rice

X Pasta Noodles

X Sugar

heavy whipping cream

✓ Riced Cauliflower

✓ Hearts of Palm Noodles, Spaghetti Squash, Shirataki Noodles ✓ Stevia, Erythritol, Monk Fruit, Allulose

X Potatoes

X Ice Cream

✓ Radishes, Mashed Cauliflower

X Tortillas

✓ Sugar Free or Low Carb Ice Cream

X Yogurt

✓ Low Carb Tortillas

✓ :ratio dairy snack

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Table of Contents Introduction

3

Keto Baking Essentials

4

Baking Guide and Info

5

Net Carbs & Sugar Alcohols

6

Keto Swap Outs

7

Table of Contents

8

Banana Nut Muffins

13

Beignets

15

Berries & Cream

17

Blondies

19

Blueberry Waffles

21

Bread Pudding

23

Butter Pecan Cookies

25

Caramel Sauce

27

Carrot Cake

29

Carrot Cake Cookies

31

Chantilly Cupcakes

33

Cheesecake Brownies

35

Chocolate Cake or Cupcakes

37

Chocolate Chip Cookies

39

Chocolate Chip Cookies (Flourless)

41

Chocolate Dipped Strawberries

43

Chocolate Frosting

45

Chocolate Ganache

47

Chocolate Ice Cream

49

Chocolate Milk

51

Chocolate Mousse

53

Chocolate Mug Cake

55



















































































































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Chocolate PB Frosting

57

Chocolate Silk Pie

59

Chocolate Waffles

61

Christmas Cookies

63

Coconut Cream Poke Cake

65

Cookie Cheesecake

67

Cookie Dough Dip

69

Cowboy Cookies

71

Cream Cheese Frosting

73

Crepes

75

Custard

77

Decadent Bars

79

Double Chocolate Cookies

81

Edible Cookie Dough

83

Eggnog

85

Frozen Coffee

87

Fruit Dip

89

Fudge

91

Hot Chocolate

93

King Cake

95

King Cake

96

Lemon Custard Pie

98

Lemon Cheesecakes

100

Mini Cheesecakes

102

Mint Chocolate Chip Ice Cream

104

New York Cheesecake

106

No Bake Cookies

108

No Bake Pumpkin Pie

110

No Bake Strawberry Cheesecake

112

Peanut Butter Brownies

114

























































































































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Peanut Butter Cookies

116

Peanut Butter Fudge

118

Peanut Butter Mini Cheesecakes

120

Peanut Butter Truffles

122

Pecan Pie Muffins

124

Powdered Sweetener

126

Pralines

128

Pumpkin Pie

130

Red Velvet Bon Bons

132

Red Velvet Cupcakes

134

Rum Balls

136

Rum Sauce

138

Shortbread Cookies

140

Snickerdoodle Cookies

142

Strawberry Cheesecake Ice Cream

144

Strawberry Cream Cheese Frosting

146

Strawberry Cupcakes

148

Strawberry Pie

150

Strawberry Poke Cake

152

Strawberry Shortcake

154

Sugar Cookies

156

Tea (Wedding) Cookies

158

Turtle Cheesecake

160

Vanilla Ice Cream

162

Whipped Cream

164

Yellow Cake

166







































































































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Banana Nut Muffins Ingredients • 2 1/2 cups almond flour

• 1 tsp vanilla extract

• 3/4 cups sweetener, granular

• 3 eggs

• 2 tsp baking powder

• 1 1/2 tsp banana extract

• 1/3 cup butter, melted OR oil

• 3/4 cup walnuts, chopped

• 1/3 cup unsweetened vanilla almond milk

Preparation 1. Preheat oven to 350°F 2. In a mixing bowl, add all ingredients and blend until well combined. 3. Line a muffin pan with cupcake liners. 4. Spoon equal amounts of batter into each cupcake pan. 5. Bake for 18-20 minutes, or until top is golden.

Serves: 12 Muffins

Per Muffin

Calories: 250

Fat: 22g






































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Protein: 7g

Carbs: 4g

Fiber: 3g

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Beignets Ingredients • 2 TBS butter, melted

• 1 tsp vanilla extract extract

• Oil for frying (The kind that you use is a personal choice. I used vegetable oil, but you can use whatever kind your heart desires.)

• 2 eggs

• Powdered sweetener for topping

• 4 TBS almond flour

• 1/2 TBS sweetener, granular • 1 1/2 tsp baking powder

Preparation 1. Heat oil fro frying while your cooking the dough. 2. In a 4 inch microwave safe dish, add butter, almond flour, extract, eggs, sweetener, and baking powder. 3. Beat well with a fork. 4. Microwave for 2 minutes. 5. Remove from dish and slice in half to make two slices of bread. Then slice those in half in the other direction. Now you should have four pieces of bread.

Serves: 2 “Orders”

Per Order

Calories: 220

6. Fry each piece in the oil, flipping them once until they are a nice light golden color. 7. Remove from oil and place on a rack to allow excess oil to drain off. 8. Top with powdered sweetener and enjoy while they’re still warm. The bread can be baked in the oven on 350 for 12-14 minutes if you don’t have a microwave. Then fry them as you would above.

Fat: 21g












































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Protein: 9g

Carbs: 4g

Fiber: 2g

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Berries & Cream Ingredients • 1 cup heavy whipping cream

• 1/2 TBS almond extract

• 1 cup unsweetened almond milk

• 1 1/2 cups your favorite fresh berries (strawberries/blueberries/ raspberries)

• 2 TBS sweetener, granular • 1/4 tsp unflavored powdered gelatin • 1 cup full fat sour cream

• OPTIONAL toppings: sugar free whipped cream, freshly sliced berries

• 1/2 TBS lemon juice

Preparation 1. In a saucepan, over medium heat, add cream, almond milk and sweetener. Add the gelatin a little at a time, and whisk the entire time until gelatin is dissolved.

4. Transfer the mixture to either an 8-inch dish or 6 small ramekins or bowls.

2. Remove from heat, and transfer this mixture into a bowl. Let it cool for about 20 minutes.

6. Best served cold.

5. Cover and refrigerate for at least 4 hours before serving.

3. Once it’s room temp, add all of the remaining ingredients and stir to combine well.

Serves: 6

Per Serving

Calories: 215

Fat: 21g








































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Protein: 0g

Carbs: 3g

Fiber: 1g

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Blondies Ingredients • 1 cup almond flour

• 2 tsp baking powder

• 1/4 cup coconut flour

• 3/4 cup walnuts, chopped

• 8 TBS butter, melted OR oil

• 1 cup sugar free chocolate white or dark chocolate chips

• 1/2 cup sweetener, granular • 3 eggs • 1 tsp maple extract

Preparation 1. Preheat oven to 350°F

6. They will firm up after they cool

2. In a mixing bowl add all ingredients and mix well.

7. Best served warm.

3. Line 8 or 9-inch baking dish with parchment paper or spray with nonstick spray. 4. Transfer batter to baking dish and bake for 28-30 minutes. 5. Do not overbake. The center should be slightly soft, but not gooey.

Serves: 8

Per Serving

Calories: 296

Fat: 27g










































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Protein: 8g

Carbs: 7g

Fiber: 3g

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Blueberry Waffles Ingredients “Waffle” Ingredients

• 1 TBS sweetener

• 1 cup almond flour

“Topping” Ingredients

• 3 oz cream cheese

• 1/2 cup fresh blueberries

• 3 eggs

• 1 tsp sweetener

• 2 tsp baking powder

• OPTIONAL toppings: sugar free whipped cream, sliced almonds

• 1 1/2 tsp vanilla extract

• Nutritional info includes toppings

Preparation 1. Preheat waffle maker

5. Top waffles with blueberry topping and optional toppings. Enjoy!

2. In a mixing bowl, add all of “Waffle” ingredients and mix well. 3. Cook in waffle iron. 4. Make “Topping” by adding those ingredients to a microwave safe bowl and cooking in 20 second increments, stirring between. This should take less than a minute total.

Serves: 4

Per Waffle

Calories: 345

Fat: 33g












































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Protein: 16g

Carbs: 7g

Fiber: 3g

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Bread Pudding Ingredients “Bread” Ingredients

• 1 1/2 tsp vanilla extract

• 4 eggs

• RECIPE FOR RUM SAUCE

• 4 TBS butter, room temp • 4 TBS cream cheese, room temp • 2 tsp baking powder • 3/4 tsp cinnamon

Preparation 1. Preheat oven to 400°F 2. In a mixing bowl, add all “Bread” ingredients, and beat until fluffy with hand mixer. 3. Line a 9-inch baking dish with parchment paper and pour in batter. 4. Bake for 20-22 minutes, or until golden brown on top.

6. Remove from oven, and cut the “Bread” into small squares. 7. Return this cubed pieces of “Bread” to baking pan, and pour the Rum Sauce on top. 8. Put it back in the oven and back for 12-15 minutes, or until there are crunchy sections on top. 9. Serve warm.

5. While this is baking make RUM SAUCE RECIPE

Serves: 12 Muffins

Per Muffin

Calories: 250

Fat: 22g












































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Protein: 7g

Carbs: 4g

Fiber: 3g

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Butter Pecan Cookies Ingredients • 1/2 cup butter, room temp

• Chocolate chips, optional

• 1/2 cup golden sweetener • 1 3/4 cup almond flour • 1 1/2 TBS coconut flour • 1/2 tsp vanilla extract • 1/2 cup pecans, chopped

Preparation 1. Preheat oven to 325°F 2. In a large mixing bowl, combine all ingredients. 3. Line a baking sheet with parchment paper. 4. Using a cookie scoop, or about 2 TBS per cookie, scoop onto baking sheet. Flatten each dough ball slightly. 5. Bake for 12-14 minutes. 6. Cookies will firm up as they cool.

Serves: 18 Cookies

Per Cookie

Calories: 225

Fat: 19g




































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Protein: 5g

Carbs: 4g

Fiber: 3g

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Caramel Sauce Ingredients • 8 TBS butter

• 5 TBS sweetener, granular OR allulose blend works amazingly well

• 1 cup heavy whipping cream

• 1 1/2 tsp vanilla extract

Preparation 1. In a saucepan, over medium heat add butter, heavy whipping cream and sweetener. Stir frequently. You can’t rush this process, so keep it at a low simmer.

you refrigerate it, so you will have to reheat it.

2. Once it turns to a light golden brown, remove from heat and add vanilla.

3. Use immediately or store in an airtight container in the refrigerator. It will rm up a bit if

Serves: 12

Per 1TBS

Calories: 92

Fat: 10g



fi












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Protein: 1g

Carbs: 1g

Fiber: 0g

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Carrot Cake Ingredients Cake Ingredients • 3/4 cup sweetener, granular • 3/4 cup oil, I used olive oil • 1 tsp vanilla extract • 1/2 tsp Great Value Pineapple Mango Drink Enhancer (optional) • 4 eggs

• • • •

2 1/2 cups almond flour 2 tsp baking powder 2 tsp cinnamon 2 cups carrots, shredded, measured NOT packed down • 1 cup pecans, chopped Icing Ingredients • 16 oz full fat cream cheese, room temp

• 4 TBS butter, room temp • 1/2 cup powdered sweetener • 1 tsp vanilla extract • 1 TBS heavy whipping cream • OPTIONAL garnishes, unsweetened coconut flakes, crushed pecans

Preparation 1. Preheat oven to 350°F 2. Line two 8-inch round cake pans with parchment paper OR spray with nonstick spray. Set aside.

6. Remove from oven and let cool completely. 7. While the cakes are cooling, make “ICING”

3. In a bowl, mix all of the “CAKE” Ingredients until well combined.

8. In a mixing bowl, add all “ICING” ingredients.

4. Pour equal amounts of cake batter into each pan.

9. Beat with hand mixer until icing is smooth.

5. Bake for 25-30 minutes, or until center of cake is set.

10. Frost the cake and add optional garnishes.

Serves: 16

Per Serving

Calories: 460

Fat: 42g


































































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Protein: 8g

Carbs: 9g

Fiber: 4g

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Carrot Cake Cookies Ingredients • 3/4 cup almond flour • 1/4 cup coconut flour

• 1/2 TBS sugar free maple/pancake syrup • 1/2 tsp baking powder

• 1 egg • 4 TBS butter, room temp • 3/4 cup golden sweetener, granular

• 1/2-1 tsp pumpkin pie spice

OPTIONAL TOPPING: Recipe for CREAM CHEESE FROSTING (macros listed include frosting)

• 1/3 cup walnuts, chopped • 1/4 cup carrots, shredded

Preparation 1. Preheat oven to 350°F

6. While cookies are cooking, make CREAM CHEESE FROSTING.

2. In a mixing bowl, add all ingredients EXCEPT for FROSTING ingredients.

7. When cookies are cooled, frost the top of each cookie.

3. Scoop out equal amounts of cookie dough onto baking sheet lined with parchment paper. 4. Bake for 12-14 minutes, or until lightly golden. 5. Remove from oven and let cool.

Serves: 12

Per Cookie

Calories: 112

Fat: 9g














































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Protein: 3g

Carbs: 3.5g

Fiber: 2g

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Chantilly Cupcakes Ingredients “Cake” Ingredients:

• 4 eggs

• 1 1/2 cups almond flour • 6 TBS oil

• 1/4 cup heavy whipping cream

• 1/4 cup coconut flour

“Icing” Ingredients:

• 1/2 tsp almond extract

• 2 tsp almond extract

• 4 oz full fat cream cheese, room temp

• 1/2 tsp vanilla extract

GARNISH: strawberries, • 4 oz mascarpone cheese,raspberries, blackberries, • 1/4 cup unsweetened blueberries, sliced room temp almond milk almonds • 1/2 cup powdered • 1/2 sweetener, granular sweetener • 1 tsp vanilla extract

Preparation 1. Preheat oven to 350°F

6. Make “Icing” by adding those ingredients to a mixing bowl.

2. Line a cupcake pan with 12 cupcake liners and spray with nonstick spray.

7. Beat well with hand mixer until it is smooth.

3. In a mixing bowl, add all “Cake” ingredients and beat well with hand mixer.

8. When the cupcakes are completely cool, ice them and garnish with berries.

4. Spoon equal amounts in each cupcake liner.

9. Store in an airtight container in the refrigerator.

5. Bake for 18-22 minutes. Set aside.

Serves: 12

Per Serving

Calories: 268

Fat: 19g






























































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Protein: 4g

Carbs: 4.5g

Fiber: 2g

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Cheesecake Brownies Ingredients “CHEESECAKE” Layers

• “BROWNIE” Layer

• 8 oz cream cheese, room• temp • • 1 egg • • 1/2 tsp vanilla extract

3/4 cup almond flour 8 TBS cocoa powder 1/2 cup sweetener, granular

• 1/4 tsp lemon juice

• 1/2 tsp vanilla extract

• 2 TBS sweetener, granular

• 2 eggs

• 1/4 cup sugar free chocolate chips • 9 TBS butter, melted • 2 TBS water

Preparation You will need 2 mixing increments (stir in bowls. between) until chocolate is melted. 1. Preheat oven to 350°F 4. In the brownie bowl, 2. In the cheesecake combine all mixture bowl, combine “BROWNIE” all of the ingredients and mix “CHEESECAKE” well. ingredients and beat well with hand mixer. 5. Line a 8 inch baking Set aside. dish with parchment paper or spray with 3. In a microwave safe nonstick spray. dish, melt butter and sugar free chocolate chips in 30 second

Serves: 12

Per Brownie

Calories: 168

Fat: 16g




























































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6. Pour about 2/3 of brownie batter into the dish. 7. Next, pour the entire “CHEESECAKE” mixture on top. 8. Drop dollops of the “BROWNIE” batter on top. Use a knife to swirl the two together gently. 9. Bake for 18-24 minutes. DO NOT OVERBAKE. Let it rest & serve warm.

Protein: 5g

Carbs: 4g

Fiber: 1g

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Chocolate Cake or Cupcakes Ingredients • 2/3 cup almond flour

• 2 tsp baking powder

• 1/4 cup coconut flour • 1/4 cup oil • 4 eggs • 1 1/2 tsp vanilla extract • 1/2 cup sweetener, granular • 3 TBS cocoa powder

Preparation This recipe can make 12 cupcakes or a single layer 8” - 9” cake.

7. Remove from oven and let them cool completely before frosting.

1. Preheat oven to 350°F 2. In a mixing bowl, add all ingredients. 3. Beat well with hand mixer. 4. Line muffin tin with cupcake liners and spray with nonstick spray. 5. Spoon equal amounts of batter into each one. 6. Bake for 12-15 minutes.

Serves: 12

Per Cupcake

Calories: 130

Fat: 12g

Protein: 6g










































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Carbs: 4g

Fiber: 2g

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Chocolate Chip Cookies Ingredients • 1 1/2 cups almond flour

• 1 cup sugar free chocolate chips

• 1 1/2 tsp baking powder • 8 TBS butter, room temp • 1/4 cup sweetener, granular • 1/4 cup golden sweetener • 1 egg • 1 1/2 tsp vanilla extract

Preparation 1. Preheat oven to 350°F 2. In a mixing bowl, add all ingredients and mix well. 3. Scoop equal amounts of cookie dough onto baking sheet lined with parchment paper. 4. Bake for 12-14 minutes. Remove from oven. 5. Cookies will firm up as they cool.

Serves: 24 Cookies

Per Pair

Calories: 280

Fat: 22g




































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Protein: 4g

Carbs: 4g

Fiber: 1g

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Chocolate Chip Cookies (Flourless) Ingredients • 1 cup crunchy peanut butter or nut butter (no sugar added) • 1 egg • 1/2 cup sweetener • 1 tsp baking powder • 1/2 tsp vanilla extract • 1/2 cup sugar free chocolate chips

Preparation 1. Preheat oven to 350°F

7. Cookies will firm up as they cool.

2. In a large mixing bowl, combine all ingredients well. 3. Line a baking pan with parchment paper 4. Use a 2-inch cookie scoop, or about 2 TBS cookie dough per cookie rolled into a ball and place on parchment paper. 5. Lightly press each ball of dough down to slightly flatten it. 6. Bake for 8-10 minutes.

Serves: 12 Cookies

Per Cookie

Calories: 132

Fat: 11g

Protein: 4g

Carbs: 5g




































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Fiber: 3g

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Chocolate Dipped Strawberries Ingredients • 12 medium strawberries • 1 cup sugar free chocolate chips • 1 tsp coconut oil

Preparation 1. Thoroughly wash and dry berries. 2. In a microwave safe bowl, microwave chocolate chips and coconut oil in 30 second increments, stirring between each until chips are melted. 3. Dip each strawberry into chocolate and place on parchment paper to let the chocolate firm up. 4. Serve chilled.

Serves: 4

Per Serving

Calories: 122

Fat: 4g

Protein: 2g

Carbs: 4g
























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Fiber: 1g

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Chocolate Frosting Ingredients • 2 TBS sugar free chocolate chips

• 1/4 cup heavy whipping cream

• 1 TBS coconut oil • 4 TBS butter, room temp • 3 oz cream cheese, room temp • 2/3 cup powdered sweetener • 3 TBS cocoa powder • 1 tsp vanilla extract

Preparation 1. In a small microwave safe bowl, combine the chocolate chips and coconut oil. Heat in 30 second increments, stirring between each, until chocolate is melted. DO NOT overheat this, as it could burn. 2. In a mixing bowl, add all of the remaining ingredients and add melted chocolate as well. 3. Beat with a mixer until smooth and well combined. 4. Use immediately, or store in an airtight container in the refrigerator.

Serves:12 Cupcake

Per Cupcake

Calories: 158

Fat: 14g


































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Protein: 2g

Carbs: 2.5g

Fiber: 1.5g

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Chocolate Ganache Ingredients • 3/4 cups heavy whipping cream • 1 TBS butter • 1 cup sugar free chocolate chips

Preparation 1. In a microwave safe dish, add all ingredients.

If you don’t have a microwave, this can be made in a saucepan over medium low heat by adding all ingredients and 2. Microwave in 30 second increments, stirring until its smooth. stirring between each until it is melted and smooth.

Use immediately if you want it to be pourable (i.e. for cake topping or dipping cookies, etc.) The longer it cools, the thicker it will become. It can be reheated if necessary

Serves: 24

Per Serving

Calories: 75

Fat: 6g


























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Protein: 1g

Carbs: 3g

Fiber: 1g

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Chocolate Ice Cream Ingredients • 2 1/2 cups heavy whipping cream

cream scoopable. Make sure you get food grade (I find it on Amazon)

• 1 cup unsweetened almond milk • 3 TBS sugar free chocolate syrup • 1/4 cup sweetener, granular • 1 1/2 tsp vanilla extract • 1 TBS vegetable glycerin (optional, but highly recommended) this ingredient helps to keep the ice

Preparation 1. In a blender, blend all ingredients well. 2. Pour into ice cream maker (at least 1 1/2 qt size or larger) and churn until mixture is frozen. 3. Serve immediately, or store in an airtight container in the freezer.

Serves: 4

Per Serving

Calories: 230

Fat: 20g




























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Protein: 3g

Carbs: 6g

Fiber: 3g

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Chocolate Milk Ingredients • 1/2 cup half & half • 1 cup unsweetened almond milk • 1/2 TBS sweetener, granular • 2 TBS sugar free chocolate syrup • OPTIONAL TOPPING: sugar free whipped cream, sugar free chocolate syrup, shaved chocolate

Preparation 1. In a blender, add all ingredients and blend well. 2. Serve cold.

Serves: 1

Per Serving

Calories: 129

Fat: 6g
























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Protein: 2g

Carbs: 4g

Fiber: 2g

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Chocolate Mousse Ingredients • 8 oz mascarpone cheese, room temp • OPTIONAL toppings: sugar free whipped cream, shaved chocolate, • 1 1/2 cups heavy whipping cream unsweetened coconut flakes, fresh berries • 1/3 cup sweetener, powdered • 1/3 cup cocoa powder • 2 tsp instant espresso powder • 1 tsp vanilla extract

Preparation 1. In a mixing bowl, add all ingredients. Beat well with hand mixer until everything is well combined. 2. Divide mixture between four small bowls or ramekins. 3. Cover and place in the fridge for at least 2 hours before serving. 4. Serve cold.

Serves: 4

Per Serving

Calories: 577

Fat: 39g
































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Protein: 7g

Carbs: 9g

Fiber: 6g

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Chocolate Mug Cake Ingredients • 1 TBS butter, melted

• OPTIONAL TOPPING: sprinkle of sugar free chocolate chips, sugar free whipped cream, keto ice cream

• 1 TBS heavy whipping cream • 1 egg • 2 TBS cocoa powder • 2 1/2 TBS powdered sweetener • 2 TBS sugar free chocolate chips

Preparation 1. Spray mug or ramekin with nonstick 6. You can also bake this in the oven on spray. 350 degrees for approximately 10 minutes. 2. In a bowl, mix all ingredients EXCEPT for the chocolate chips with a fork until well combined. 3. Pour into mug or ramekin. 4. Gently place the chocolate chips in the center, and press them in slightly below surface of batter. 5. Microwave on high heat 60-70 seconds, depending on how gooey you want the center.

Serves: 1

Per Serving

Calories: 265

Fat: 23g




































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Protein: 9g

Carbs: 7g

Fiber: 3g

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Chocolate PB Frosting Ingredients • 2 TBS sugar free chocolate chips

• 1 tsp vanilla extract

• 1 TBS coconut oil

• 1/4 cup heavy whipping cream

• 4 TBS butter, room temp

• 1/2 cup no sugar added peanut butter

• 3 oz cream cheese, room temp • 2/3 plus 2 TBS cup powdered sweetener • 3 TBS cocoa powder

Preparation 1. In a small microwave safe bowl, combine the chocolate chips and coconut oil. Heat in 30 second increments, stirring between each, until chocolate is melted. DO NOT overheat this, as it could burn.

result in swirls of peanut butter throughout frosting. 5. Use immediately, or store in an airtight container in the refrigerator.

2. In a mixing bowl, add everything EXCEPT for peanut butter. 3. Beat with a mixer until smooth and well combined. 4. Gently swirl in peanut butter, but do not mix it all the way in. This will

Serves: 12

Per Serving

Calories: 186

Fat: 18g






































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Protein: 5g

Carbs: 4g

Fiber: 1g

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Chocolate Silk Pie Ingredients “Crust” Ingredients • 1 cup almond flour • 3 TBS sweetener, granular • 1 TBS cocoa powder • 4 TBS butter, melted “Filling” Ingredients

• 1 cup heavy whipping cream • 2 eggs, beaten • 3/4 cup sweetener, powdered • 1 tsp vanilla extract • 1/2 cup sugar free chocolate chips, melted

• 4 TBS butter, melted • OPTIONAL topping: sugar free whipped cream, shaved chocolate, unsweetened coconut flakes, fresh berries, sugar free chocolate syrup

Preparation 1. Preheat oven to 400°F 2. In a mixing bowl, add all “Crust” ingredients. Mix until well combined. 3. Spray a 9-inch pie plate with nonstick spray. 4. Press “Crust” mixture into pie plate on the bottom and slightly up the sides. 5. Bake for 8-10 minutes. Remove from oven & let it cool completely.

Serves: 8

Per Serving

6. In a mixing bowl, add 9. Carefully fold whipped heavy whipping cream. cream mixture into Beat with hand mixer chocolate mixture using a until peaks form. Place in spatula. fridge. 10. Pour Filling into pie crust 7. In a saucepan, over low and place in fridge. heat, add butter, 11. Refrigerate for at least 4 chocolate chips, hours prior to serving. sweetener, vanilla, and eggs. Whisk continually until chocolate is melted and mixture begins to thicken. 8. Remove from heat & allow mixture to cool for 10 minutes.

Calories: 350

Fat: 33g


























































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Protein: 5g

Carbs: 6g

Fiber: 2g

Page 60

Chocolate Waffles Ingredients • 3 oz cream cheese, room temp

• OPTIONAL toppings, sugar free whipped cream, fresh berries, sugar free chocolate syrup, sliced almonds, chocolate ganache

• 3 eggs • 1 cup almond flour • 1 1/2 tsp baking powder • 1 1/2 tsp vanilla extract • 2 TBS sweetener, granular • 2 TBS cocoa powder

Preparation 1. Preheat griddle 2. In a large mixing bowl, add all ingredients EXCEPT for toppings and beat well with hand mixer. 3. Pour mixture, one serving at a time into griddle and cook until waffle is done. 4. Serve warm with your favorite toppings.

Serves: 6 Waffles

Per Waffle

Calories: 350

Fat: 28g


































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Protein: 14g

Carbs: 7g

Fiber: 3.5g

Page 62

Christmas Cookies Ingredients • 1/2 cup coconut flour

• 1/4 powdered sweetener to roll them in after they are baked

• 1 cup walnuts • 8 TBS butter, melted • 1 egg • 1/2 cup plus 3 tsp powdered sweetener • 1 1/2 tsp vanilla extract

Preparation 1. Preheat oven to 300°F

7. Allow them to cool just enough to be handled and roll them in the remaining powdered sweetener.

2. Using a blender or food processor, pulverize the walnuts to make a flour out of them. 8. Set them aside and let them fully cool before eating. 3. In a mixing bowl, add walnut flour, coconut flour, butter, egg, powdered sweetener, and vanilla extract. 4. Line baking pan with parchment paper. 5. Roll dough into 15 cookie dough balls and place on baking sheet. 6. Bake for 28-30 minutes.

Serves: 15

Per Cookie

Calories: 130

Fat: 12g








































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Protein: 2.5g

Carbs: 4g

Fiber: 2.5g

Page 64

Coconut Cream Poke Cake Ingredients “CAKE” Ingredients • 1/2 cup butter, room temp • 4 eggs • 1 tsp vanilla extract

• 2 tsp baking powder

• “TOPPING” • “CREAM” Ingredients Ingredients: • 1 cup heavy whipping • 1 cup full fat canned cream coconut milk, unsweetened

• 3 TBS powdered sweetener

• 1/2 cup sweetener, granular

• 1/4 cup powdered sweetener

• 2/3 cup almond flour

• 1/4 tsp coconut extract • 1/3 cup shredded coconut flakes, • 1/2 tsp vanilla extract unsweetened

• 1/4 cup coconut flour

• 1/2 tsp vanilla extract

Preparation 1. Preheat oven to 350°F 6. 2. In a mixing bowl, add all “CAKE” ingredients and beat well with mixer. 3. Line a 9 inch baking pan with parchment paper and pour cake batter in. 7. 4. Bake for 25-30 minutes, or until the center is done and toothpick inserted comes out clean. 5. Remove from oven and set aside to cool.

Serves: 12

Per Serving

Make the “CREAM” by 8. adding those ingredients in a bowl and beat well 9. with hand mixer until sweetener is dissolved. 10. Set aside. Make “TOPPING” by adding heavy whipping cream, sweetener, and vanilla in a mixing bowl. Beat with hand mixer until peaks form. Put in the fridge to chill for a bit. 11.

Calories: 289

Fat: 26g

Protein: 9g


































































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Use a straw to poke holes in the cake. Next, pour the “CREAM” evenly over the top. When that is settled down into the cake cover the top with the “TOPPING” (whipped cream that you made) and sprinkle the shredded coconut flakes on top. Best served cold, so refrigerate for a few hours before serving.

Carbs: 6g

Fiber: 2.5g

Page 66

Cookie Cheesecake Ingredients “Cookie Dough” Ingredients

“Cheesecake” Layer

• 1 cup nut butter, no sugar added

• 8 oz full fat cream cheese, room temp

• 1/2 cup sweetener, granular

• 1 egg

• 2 eggs

• 1/2 tsp vanilla extract

• 1/2 cup sugar free chocolate chips

• 2 TBS sweetener, granular

• 1 tsp vanilla extract

• 1/4 tsp lemon juice • OPTIONAL topping keto friendly vanilla ice

Preparation 1. In a mixing bowl, add all “Cookie Dough” ingredients and combine well.

5. Pour this on top of the bottom cookie dough layer.

2. Spray 8 or 9-inch baking pan with nonstick spray.

6. Drop dollops of the remaining cookie dough on top of the cheesecake layer.

7. Bake for 20-22 minutes. 3. Layer half of the cookie dough on the bottom of the pan and press it down. 8. This can be served hot or cold. Set this aside. 4. Make the “Cheesecake” by adding those ingredients to a mixing bowl and beat well with hand mixer.

Serves: 16

Per Piece

Calories: 225

Fat: 19g




















































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Protein: 5g

Carbs: 6g

Fiber: 3g

Page 68

Cookie Dough Dip Ingredients • 8 oz cream cheese, room temp • 8 TBS butter, room temp • 1/2 cup powdered sweetener • 2 tsp vanilla extract • 3/4 cups sugar free chocolate chips • OPTIONAL WAYS TO EAT: with sliced strawberries, use as a frosting, or eat with a spoon!

Preparation 1. Add all ingredients EXCEPT for chocolate chips to mixing bowl. 2. Blend until smooth. 3. Gently fold in chocolate chips. 4. Best served chilled.

Serves: 12

Per ¼ Cup

Calories: 120

Fat: 10g






























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Protein: 2g

Carbs: 3.5g

Fiber: 1g

Page 70

Cowboy Cookies Ingredients • 1 1/2 cups almond flour

• 1/3 cup unsweetened coconut flakes

• 1 1/2 tsp baking powder

• 1 cup sugar free chocolate chips

• 8 TBS butter, room temp

• 1/4-1/2 pecans, chopped

• 1/2 cup golden sweetener • 2 tsp vanilla extract • 1/2 tsp cinnamon • 1 egg

Preparation 1. Preheat oven to 350°F

7. Remove from oven & enjoy!

2. In a mixing bowl, add all ingredients and combine well. 3. Line a baking sheet with parchment paper. 4. Using a cookie scoop, scoop equal amounts of cookie dough onto baking sheet. 5. Press each dough ball down slightly to flatten. 6. Bake for 10-12 minutes.

Serves: 18 Cookies

Per Cookie

Calories: 115

Fat: 10g












































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Protein: 3g

Carbs: 3g

Fiber: 2g

Page 72

Cream Cheese Frosting Ingredients • 8 oz cream cheese, room temp • 6 TBS butter, room temp • 1/2 cup powdered sweetener • 1 TBS heavy whipping cream • 1 1/2 tsp vanilla extract

Preparation 1. In a mixing bowl, add all ingredients. 2. Beat well with a mixer, until the frosting is smooth. 3. Use immediately, or store in an airtight container in the refrigerator.

Serves: 12

Per Serving

Calories: 111

Fat: 10g


























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Protein: 1g

Carbs: 0.5g

Fiber: 0g

Page 74

Crepes Ingredients • 4 oz cream cheese, room temp • 4 eggs

• OPTIONAL toppings: berries, sugar free syrups, powdered sweetener, whipped cream.

• 3/4 cup almond flour • 2 TBS sweetener, granular • 1/4 cup unsweetened vanilla almond milk • 1/4 tsp almond extract

Preparation 1. In a blender, add all ingredients and 6. Repeat until you’ve used all the pulse until completely combined. batter. 2. In a pan, over medium heat, spray a 7. Serve warm with your favorite tiny amount of nonstick spray. toppings, berries, whipped cream, etc. 3. When the pan is hot, add just enough batter to make a thin layer (only a couple TBS will be enough). 4. Gently move the pan around in a circular motion to spread the batter out evenly. 5. Flip and cook the crepe on the other side.

Serves: 8

Per Serving

Calories: 285

Fat: 23g






































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Protein: 11g

Carbs: 5g

Fiber: 3g

Page 76

Custard Ingredients • 1/3 cup sweetener, granular

• 1/4 cup sweetener

• 2 TBS water

• OPTIONAL toppings: berries, whipped cream

• 1 TBS butter • 1 cup heavy whipping cream • 2 egg yolks • 2 eggs • 2 tsp vanilla extract

Preparation 5. In a mixing bowl, add the remaining ingredients and beat well with hand mixer.

1. Preheat oven to 300°F 2. Prepare 4 (8 ounce) ramekins by spraying with nonstick spray and placing them on a baking sheet. Set aside.

6. Pour this mixture on top of the caramel sauce in each ramekin.

3. In a saucepan, over medium low heat, add sweetener, water and butter.

7. Bake for 50 minutes to an hour. You’ll want the center to still be slightly jiggly.

4. This process can’t be rushed. Stir it 8. Remove from oven, let cool.

while it comes to a low boil. Cook until it is a light golden color and remove from 9. I prefer this served room temp or slightly warm.

heat. Remove from heat and pour this caramel sauce mixture evenly amongst 10. Store in fridge. the ramekins.

Serves: 4

Per Serving

Calories: 298

Fat: 29g
































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Protein: 6g

Carbs: 2g

Fiber: 0g

Page 78

Decadent Bars Ingredients • 1 cup almond flour

• 1/4 cup sugar free chocolate chips

• 1 1/2 TBS coconut flour

• 1/2 cup sugar free maple or caramel syrup

• 1/4 cup plus 3 TBS golden sweetener

• 1-4-1/2 cup chopped pecans

• 1/4 cup pecans, chopped

• 2 eggs

• 1 1/2 tsp baking powder • 1/4 cup unsweetened shredded coconut flakes

• 3 TBS butter, melted • 1 tsp vanilla extract

Preparation 1. Preheat oven to 350°F 2. Line 8 inch baking dish with parchment paper or spray with nonstick spray. 3. Place dough mixture in baking pan and bake for25-28 minutes. Do NOT overbake. You’ll want the center to still be slightly gooey...trust me on this one!

Serves: 12

Per Serving

Calories: 244

Fat: 22g








































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Protein: 4g

Carbs: 6g

Fiber: 3g

Page 80

Double Chocolate Cookies Ingredients • 1 cup no sugar added nut butter

• 1 1/2 tsp baking powder

• 2/3 cup powdered sweetener

• 1/2 cup sugar free chocolate chips

• 2 TBS cocoa powder

• Optional mix in: walnuts, coconut flakes, macadamia nuts.

• 2 eggs • 1 TBS butter, melted • 2 TBS water • 2 tsp vanilla extract

Preparation 1. Preheat oven to 350°F 2. In a mixing bowl, add all ingredients and mix well. 3. Line a baking sheet with parchment paper. 4. Spoon equal amounts of cookie dough onto pan. 5. Bake for 8-10 minutes. Don’t overbake them. It’s okay if they are a bit soft when you take them out of the oven. They will firm up, but remain a great texture when they cool.

Serves: 18 Cookies

Per Cookie

Calories: 113

Fat: 9g

Protein: 4g








































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Carbs: 3.3g

Fiber: 2g

Page 82

Edible Cookie Dough Ingredients • 1/2 cup almond four

• 2 TBS coconut our

• 2 TBS golden sweetener

• 1 1/2 TBS sugar free pancake syrup

• 2 TBS butter, melted

• 2 TBS sugar free chocolate chips

Preparation 1. In a mixing bowl add all of the ingredients and combine well.

2. Eat immediately or store in the refrigerator in an airtight container.

Serves: 4

Per Serving

Calories: 145

Fat: 14g



fl












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Protein: 3g

Carbs: 5g

Fiber: 3g

Page 84

Eggnog Ingredients • 2 cups unsweetened almond milk • 2 cups heavy whipping cream

• TOPPINGS: sugar free whipped cream, cinnamon

• 1 tsp pumpkin pie spice • 6 egg yolks • 1/2 cup plus 1 TBS sweetener • 1 tsp vanilla extract • 1/2-1 cup rum (OPTIONAL)

Preparation 1. In a large mixing bowl, add almond 5. Remove from heat and add rum. milk, heavy whipping cream, (OPTIONAL) Pour it in a container pumpkin pie spice, egg yolks, that you can store in the refrigerator. sweetener, and vanilla extract. 6. Cover and let it chill. It will thicken 2. Using a hand mixer, beat well until as it cools. sweetener is dissolved. 7. Best served cold with whipped cream 3. Transfer mixture to saucepan, over and cinnamon. low heat. 4. Cook until eggnog begins to thicken, but do NOT boil for about 7-9 minutes.

Serves: 8(No Rum)

Per Serving

Calories: 245

Fat: 24g








































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Protein: 3g

Carbs: 2g

Fiber: 0g

Page 86

Frozen Coffee Ingredients • 1/2 cup unsweetened vanilla almond • OPTIONAL TOPPING: sugar free milk

whipped cream, sugar free chocolate syrup, cocoa powder • 1/4 cup half & half

• 1/4 cup co ee concentrate OR cold brew

• 1 TBS sugar free syrup or sweeten to taste

• Ice

Preparation 1. In a blender, add all ingredients EXCEPT FOR toppings

2. Blend until desired slushiness.

3. Top with your favorite toppings & enjoy!

Serves: 1

Per Serving

Calories: 160

Fat: 6g








ff







Page 87

Protein: 2g

Carbs: 4g

Fiber: 0g

Page 88

Fruit Dip Ingredients • 8 oz full fat cream cheese, room temp • 1/2 cup heavy whipping cream • 1/2 cup powdered sweetener • 1 tsp vanilla extract • 1/2 tsp almond extract • 4 oz mascarpone cheese Serve with berries for dipping

Preparation 1. In a mixing bowl, combine all ingredients. 2. Use a hand mixer and beat well, until there is a smooth consistency. 3. Serve chilled with berries for dipping.

Serves: 10

Per Serving

Calories: 130

Fat: 14g






























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Protein: 2g

Carbs: 1.5g

Fiber: 0g

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Fudge Ingredients • 1 1/2 cups heavy whipping cream • 1/4 cup water

• OPTIONAL toppings and/or mix-ins: chopped walnuts, shredded unsweetened coconut flakes, pecans

• 1/2 cup sweetener, granular • 1/2 TBS vanilla extract • 1/4 cup butter • 1 1/4 cup sugar free chocolate chips (can be milk chocolate or milk chocolate)

Preparation 1. In a saucepan, over medium heat, paper. If you’re adding mix ins or add cream, water, and sweetener and toppings, this is the time to do it. bring to a low boil, stirring pretty 6. Refrigerate, uncovered, for at least 4 frequently. hours, or until it has firmed up before 2. Turn heat to low, and add butter. serving. 3. Simmer for 8-10 minutes. It will begin to thicken. 4. Add vanilla and chocolate chipss. Stir until they melt completely. 5. Remove from heat and pour into 8 inch dish that’s lined with parchment

Serves: 16

Per Serving

Calories: 225

Fat: 23g




































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Protein: 4g

Carbs: 4g

Fiber: 2g

Page 92

Hot Chocolate Ingredients • 3 TBS unsweetened cocoa powder • 2 TBS sweetener, granular • 1/2 cup half & half • 2 cups unsweetened almond milk • 1 tsp vanilla extract

Preparation 1. Over a medium low heat, add all ingredients to saucepan. 2. Use a whisk to combine everything well and dissolve sweetener and cocoa powder. 3. Do NOT boil. Just let the mixture get heated throughout. 4. Remove from heat and enjoy.

Serves: 3

Per Serving

Calories: 166

Fat: 12g




























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Protein: 2g

Carbs: 3g

Fiber: 1g

Page 94

King Cake Ingredients

“Dough” Ingredients:

• 1 tsp vanilla extract

• 2 cups mozzarella cheese

• 1/2 tsp lemon juice

• 2 cups almond flour

“Icing” Ingredients:

• 1/4 cup coconut flour

• 4 TBS full fat cream cheese, room temp

• 4 TBS cream cheese, room temp

• 3-4 TBS powdered sweetener

• 1 tsp vanilla extract

• 2 TBS heavy whipping cream

• 2 TBS baking powder

“Colored Sweetener” for topping:

• 2 eggs

• Granular sweetener, divided into 3 ziploc bags (few tablespoons per bag)

• 1/8 cup unsweetened almond milk

• Few drops of purple food coloring for bag #1

• 2 tsp active dry yeast • 2 TBS sweetener, granular

• Few drops of yellow food coloring for bag “Cinnamon Sugar” for dusting inside #2 of dough: • Few drops of green food coloring for bag #3

• 1 1/2 TBS cinnamon • 2 TBS sweetener, granular “Filling” Cream Cheese Ingredients:

• Shake each bag vigorously to dye the sweetener

• 12 oz full fat cream cheese, room temp • 4-5 TBS sweetener

Serves: 16

Per Serving

Calories: 210

Fat: 17g




































































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Protein: 7g

Carbs: 5.7g

Fiber: 2.4g

King Cake Preparation

1. In a mixing bowl, combine all “Filling” Cream Cheese ingredients and beat well. Set aside. 2. In a large bowl, add mozzarella cheese & cream cheese. Microwave in 30 second increments until melted. Be sure to stir it. 3. Add remaining “Dough” ingredients to the bowl and knead by hand until well combined. If it’s sticky, you can wet your hands slightly. 4. Refrigerate dough for at least 30 minutes. 5. Once chilled, roll out to 1/8” thickness between two pieces of parchment paper. The rolled out dough should be in a rectangular shape about 14x16. 6. Sprinkle the dough with “Cinnamon Sugar” 7. Cut dough lengthwise into four equal strips. 8. Roll each strip into “rope-like” sections. 9. Line baking pan with parchment paper, and transfer two of the rope-like pieces, and form an oval shape. 10. With the two remaining pieces of dough zig zag them over the ones on the pan.

Serves: 16

Per Serving

Calories: 210

11. Be sure to make “wells” in the dough for the cream cheese filling to be equally poured throughout. The dough will be fragile, that’s okay. Once baked, any parts that broke will mend together. 12. Fill “wells” evenly with “Filling” Cream Cheese and bake for 20 minutes. Do NOT overbake. 13. Remove from oven, and let it cool completely. Set aside. 14. While the king cake is cooling, make “Icing” by simply beating the ingredients together with hand mixer. 15. After the cake is cooled, drizzle with icing, and sprinkle sections with colored sweetener. 16. Cake does not need to be refrigerated, and will be okay stored at room temperature, covered with plastic wrap or foil for up to a week. 17. It is delicious served at room temp or warm.

Fat: 17g












































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Protein: 7g

Carbs: 5.7g

Fiber: 2.4g

Page 97

Lemon Custard Pie Ingredients “Crust” Ingredients

• 1 1/2 TBS lemon extract

• 2 cups almond flour

• 1 1/2 cups heavy whipping cream

• 1/2 cup sweetener, granular

• 3 egg yolks

• 4 TBS butter, melted

• 1/2 tsp vanilla extract

• 1 tsp vanilla extract

• OPTIONAL toppings, whipped cream, fresh lemon slices, sliced almonds, fresh blueberries

“Filling” Ingredients • 1/3 cup sweetener, granular

Preparation 1. Preheat oven to 325°F

7. Refrigerate for at least 4 hours before serving.

2. In a mixing bowl, add all “Crust” Ingredients and mix well.

8. Best served cold.

3. Spray 9-inch pie plate with nonstick spray and press “Crust” down into the bottom and along sides. 4. Bake for 7 minutes, set aside. 5. In a mixing bowl, add all “Filling” ingredients and beat well with hand mixer. 6. Pour the “Filling” on top of the crust and bake for 50-60 minutes.

Serves: 8

Per Serving

Calories: 353

Fat: 35g


















































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Protein: 5g

Carbs: 7g

Fiber: 4g

Page 99

Lemon Cheesecakes Ingredients Crust Ingredients:

• 1/2-3/4 cup powdered sweetener

• 1 1/4 cup almond four

• 1 TBS lemon extract

• 1/4 cup sweetener, granular

• 1 tsp vanilla extract

• 4 TBS butter, melted

• 2 eggs

Filling Ingredients:

• 1 TBS heavy whipping cream

• 16 oz full fat cream cheese, room temp

• OPTIONAL topping, whipped cream, berries, lemon zest

Preparation 1. Preheat oven to 350°F

6. Spoon equal amounts of filling over crust layer.

2. In a mixing bowl, combine “Crust” ingredients well.

7. Bake for 18-20 minutes.

3. Line muffin pan with 16 cupcake 8. Let cool, and refrigerate for at least 2 liners and spray with nonstick spray. hours before serving 4. Spoon equal amounts into each cupcake liner and press down. Set aside. 5. Prepare “Filling” by combining all ingredients in a mixing bowl, and beating well with hand mixer.

Serves: 16

Per Serving

Calories: 187

Fat: 16g


















































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Protein: 4.5g

Carbs: 3.3g

Fiber: 1g

Page 101

Mini Cheesecakes Ingredients “Crust” Ingredients:

• 1 egg

• 3/4 cup almond flour

• 2 TBS sweetener, granular

• 2 TBS butter, melted

• 1/2 tsp vanilla extract

• 2 TBS pecans, chopped finely

• 1/4 tsp lemon juice

• 2 TBS golden sweetener

OPTIONAL toppings: berries, whipped cream, nuts, sugar free syrup, sugar free chocolate

“Filling” Ingredients • 8 oz full fat cream cheese, room temp

Preparation 1. Preheat oven to 350°F

7. In a mixing bowl, add all “Filling” ingredients and beat well with hand mixer.

2. In a cupcake pan, add 9 cupcake liners and spray with nonstick spray. Set aside. 8. Pour equal amounts on the top of each crust. 3. In a bowl, add all “Crust” ingredients and mix well. 9. Bake for 20 minutes. 4. Spoon equal amounts into each cupcake liner and press down flat.

10. Cool completely and garnish with your favorite toppings.

5. Bake for 5-6 minutes. Set aside to cool. 6. Reduce oven temp to 300 degrees.

Serves: 9

Per Serving

Calories: 190

Fat: 16g






















































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Protein: 4g

Carbs: 3g

Fiber: 1g

Page 103

Mint Chocolate Chip Ice Cream Ingredients • 3/4 cup unsweetened almond milk

• 2 tsp vanilla extract

• 1/2 cup sweetener, granular

• Few drops green food coloring

• 1 TBS vegetable glycerin (optional but• 1/2 cup sugar free chocolate chips highly recommended) • 2 tsp peppermint extract • 2 cups half & half • 1 1/2 cups heavy whipping cream

Preparation The vegetable glycerin is what will help 5. Serve immediately, or place in keep the ice cream scoop-able after it’s airtight container and store in the been frozen. Vegetable glycerin does freezer. NOT impact blood glucose levels. Therefore, it is an acceptable ingredient. 1. In a large bowl, add all ingredients, EXCEPT for chocolate chips. 2. Beat well with hand mixer. 3. Add chocolate chips. 4. Pour mixture into ice cream maker and churn until according to the directions of the ice cream maker.

Serves: 10

Per Serving

Calories: 250

Fat: 18g

Protein: 4g

Carbs: 7g








































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Fiber: 5g

Page 105

New York Cheesecake Ingredients “Crust” Ingredients

“Filling” Ingredients

• 1 cup almond flour

• 24 oz full fat cream cheese, • 1 1/2 tsp vanilla extract room temp • 1 TBS heavy whipping • 3 eggs cream

• 3 1/2 TBS butter, melted • 3 TBS sweetener, granular

• 1/2 tsp lemon juice

• 1 cup powdered sweetener • OPTIONAL toppings whipped cream, fresh • 1/2 cup sour cream berries • 5 TBS butter, room temp

• 1 1/2 TBS cinnamon • 1/4 cup pecans, finely chopped

Preparation 1. Preheat oven to 350°F 7. 2. Spray 10 inch springform pan on bottom & sides with nonstick spray. 3. In a bowl, mix all of “Crust” ingredients and press it down in the springform pan on the bottom and slightly on the sides. 8. 4. Bake for 8 minutes. Set aside. 5. In a mixing bowl, beat all of the “Filling” 9. ingredients well and pour this on top of crust 6. Take a roasting pan and fill it with about10. 2-3 inches of water. You want the water bath to go about halfway up the sides of the springform pan. This is the water 11. bath that the springform pan will set in and bake.

Serves: 16

Per Serving

Calories: 326

Place this whole thing in the oven and bake for 60-70 minutes, or until the center is slightly jiggly. You don’t want to over bake it, as it will crack and be dry. Remove springform pan from oven and from water bath. Let it cool to room temp. Once cooled, loosen it from around the sides of the pan with a sharp knife and release the sides of the pan. Refrigerate for at least 4 hours before serving. Top with OPTIONAL toppings and serve cold.

Fat: 30g
































































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Protein: 7g

Carbs: 6g

Fiber: 2g

Page 107

No Bake Cookies Ingredients • 4 TBS butter, melted

• 1/4 cup almonds, finely chopped

• 8 TBS peanut butter, no sugar added • 1/4 cup cocoa powder • 3 TBS powdered sweetener • 1 tsp vanilla extract • 3/4 cup unsweetened coconut flakes • 3/4 cup pecans, chopped

Preparation 1. In a microwave safe bowl, add butter and peanut butter. Heat for 45 seconds. 2. Add all of the remaining ingredients and mix well. 3. Scoop out 10 even scoops of mixture and place on parchment paper. 4. Place in fridge or freezer until they harden. 5. Store in an airtight container in the refrigerator.

Serves: 10

Per Serving

Calories: 226

Fat: 21g




































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Protein: 4g

Carbs: 6g

Fiber: 3g

Page 109

No Bake Pumpkin Pie Ingredients “Crust” Ingredients:

• 16 oz full fat cream cheese, room temp

• 1 1/2 cups almond flour

• 15 oz pumpkin purée, unsweetened

• 3 TBS sweetener, granular

• 1 cup powdered sweetener

• 4 TBS butter, melted

• 2 tsp pumpkin pie spice

• 1/2 tsp cinnamon

• OPTIONAL topping whipped cream

“Filling” Ingredients:

• Best served cold

• 3/4 cup heavy whipping cream

Preparation 1. Spray 8 or 9-inch pie plate with nonstick spray.

5. Refrigerate for at least 4 hours before serving.

2. In a bowl, add all “Crust” ingredients and combine well. Press crust down into the bottom of the pie plate and slightly up the sides. Set aside. 3. In a mixing bowl, add all “Filling” ingredients and beat well with a hand mixer. 4. Pour Filling into pie plate on top of crust.

Serves: 8

Per Serving

Calories: 295

Fat: 30g














































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Protein: 5g

Carbs: 7g

Fiber: 2g

Page 111

No Bake Strawberry Cheesecake Ingredients Filling Ingredients

• Few drops of red food coloring

• 16 oz full fat cream cheese

Crust Ingredients

• 1/2 cup plus 2 TBS powdered sweetener

• 1 cup pecans, measured & crushed

• 1 1/2 tsp vanilla extract

• 2 TBS sweetener • 1 1/2 TBS butter, melted

• 1 tsp strawberry extract • 1 TBS heavy whipping cream

OPTIONAL TOPPINGS: freshly sliced strawberries, unsweetened coconut flakes, shaved chocolate

Preparation This can be made in a 9 inch pie plate or 5. Serve cold. as mini cheesecakes. 1. Line cupcake pan with 12 cupcake liners and spray with nonstick spray OR spray pie plate with nonstick spray. 2. Spoon equal amounts of “Crust Ingredients” into each one and press down firmly. 3. Spoon equal amounts of “Filling Ingredients” on top of crust. 4. Refrigerate for at least 4 hours.

Serves: 12

Per Serving

Calories: 345

Fat: 29g

Protein: 8g

Carbs: 7g














































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Fiber: 3g

Page 113

Peanut Butter Brownies Ingredients Brownie Batter Ingredients

• 8 TBS butter, melted

• 3/4 cup almond flour

• 2 TBS water

• 8 TBS cocoa powder

Peanut Butter Mix-in

• 1/2 cup sweetener

• 1/4 cup no sugar added peanut butter

• 1/2 tsp vanilla extract

• 4 TBS butter, melted

• 2 eggs

• 1/2 cup powdered sweetener

• 1/4 cu sugar free chocolate chips

• 1/2 tsp vanilla extract

Preparation 1. Preheat oven to 350°F

7. Do NOT over bake. It will firm up as it cools.

2. In a mixing bowl, add “Brownie” Layer ingredients and combine well. 3. Spray an 8-inch baking dish well with nonstick spray and pour in brownie batter. 4. Drop dollops of the peanut butter mix-in on top of the brownie batter. 5. Use a knife to gently swirl it around through the brownie batter. 6. Bake for 18-22 minutes.

Serves: 16

Per Serving

Calories: 172

Fat: 14g

Protein: 5g




















































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Carbs: 5g

Fiber: 2g

Page 115

Peanut Butter Cookies Ingredients • 1 cup no sugar added peanut butter • 1/2 cup sweetener, granular • 1 egg • 1 tsp vanilla extract • 1 1/2 tsp baking powder

Preparation 1. Preheat oven to 350°F

6. Let them cool before serving. They will firm up as they cool.

2. In a mixing bowl, combine all ingredients well. 3. Roll dough into 1 inch balls and place on baking sheet lined with parchment paper. 4. Use a fork to make a cross-cross pattern and slightly flatten each dough ball. 5. Bake for 12-15 minutes, or until slightly golden.

Serves: 12

Per Serving

Calories: 135

Fat: 11g
































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Protein: 6g

Carbs: 4g

Fiber: 2g

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Peanut Butter Fudge Ingredients • 6 TBS butter, room temp • 1 1/2 cup peanut butter, no sugar added • 1 cup powdered sweetener • 1 tsp vanilla extract

Preparation • Melt all of the ingredients in a microwave safe dish. • Line an 8x8 dish with parchment paper and pour mixture in. • Put it in the freezer to firm up. • Best stored in an airtight container in the refrigerator or freezer

Serves: 8

Per Serving

Calories: 189

Fat: 16g


























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Protein: 8g

Carbs: 5g

Fiber: 2g

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Peanut Butter Mini Cheesecakes Ingredients Crust” Ingredients

• 1/2 TBS vanilla extract

• 3/4 cup almond flour

• 4 TBS sweetener, granular

• 2 TBS butter, melted • 2 TBS pecans, chopped

• 1/4 cup peanut butter, no sugar added

• 2 TBS golden sweetener

• 1 TBS butter, room temp

• OPTIONAL toppings whipped cream, chopped peanuts, sugar free • 8 oz full fat cream cheese, room temp chocolate syrup • 1 egg “Filling” Ingredients

Preparation 1. Preheat oven to 300°F

7. Bake for 18-20 minutes.

2. In a bowl, add all of “Crust” ingredients and mix well.

8. Refrigerate for at least 4 hours before serving.

3. Line cupcake pan with cupcake liners 9. Top with OPTIONAL toppings and spray with nonstick spray. 4. Spoon “Crust” into each liner and press down flat. Set aside. 5. In a mixing bowl, add all of “Filling” ingredients and beat well with hand mixer. 6. Spoon equal amounts of filling on top of each crust.

Serves: 6

Per Serving

Calories: 182

Fat: 18g

Protein: 9g

Carbs: 6g






















































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Fiber: 4g

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Peanut Butter Truffles Ingredients • 1 1/2 cup no sugar added peanut butter • 1 cup powdered sweetener • 1 tsp vanilla extract • 1 TBS coconut flour • 1 1/4 cup sugar free chocolate chips • OPTIONAL toppings: shaved chocolate, chopped peanuts

Preparation 1. In a mixing bowl, add peanut butter, 6. Heat in 30 second increments, sweetener, vanilla, and coconut flour. stirring in between until chocolate is melted. 2. Mix well and refrigerate for 30 minutes to an hour to firm it up. 7. Dip each peanut butter ball in chocolate and place back on 3. Once peanut butter mixture is parchment paper (add optional chilled, roll into balls and place on toppings at this time). parchment paper. 8. Store at room temperature in an 4. Place in freezer for 30 minutes. airtight container or in the fridge. 5. In a microwave safe bowl, add chocolate.

Serves: 18 Truffles

Per Truffle

Calories: 150

Fat: 9g






































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Protein: 4g

Carbs: 4g

Fiber: 2g

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Pecan Pie Muffins Ingredients • 1/2 cup sweetener, granular

• 1/2 TBS vanilla extract

• 1/2 cup sweetener, golden

• 2 TBS sugar free maple syrup

• 1/2 cup almond our

• 1 1/2 tsp baking powder

• 2 cups pecans, chopped

• 1/2 cup butter, melted

• 2 eggs

Preparation 1. Preheat 350°F 2. Spray cupcake liners with nonstick spray. 3. In a bowl, add all ingredients and mix well. 4. Spoon batter into muffin cups, about 2/3 full. 5. Bake for 12-15 minutes & let them cool completely before serving.

Serves: 15

Per Muffin

Calories: 210

Fat: 9.5g



fl




















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Protein: 4g

Carbs: 3g

Fiber: 2g

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Powdered Sweetener Ingredients • cup granular sweetener • Coffee grinder or a blender to grind it in

Preparation 1. Pour sweetener into grinder/blender and grind it for about 30 seconds to 1 minute or until it is a powder consistency.

Serves: 1 cup

Per Serving

Calories: 0

Fat: 0g
















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Protein: 0g

Carbs: 0g

Fiber: 0g

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Pralines Ingredients • 8 TBS butter • 3/4 cup heavy whipping cream • 5 TBS golden sweetener, granular • 1 cup pecans, chopped • 1 1/2 tsp vanilla extract • 1 TBS rum, optional

Preparation Use the heaviest gauge pot that you have so the heat is most evenly distributed during cooking. Also, I like to use a wooden spoon for stirring this candy 4. mixture. 1. In a pot, over medium heat, add butter, heavy whipping, and 5. sweetener. 2. Stir until it is completely melted and 6. begins to simmer/bubble. Continue to cook it over medium heat, stirring frequently. 3. If you have a candy thermometer, you should cook the mixture until the 7. temperature is about 240 degrees. If you don’t, not big deal. You will be

Serves: 12

Per Serving

Calories: 220

able to see the mixture begin to change in color and it will start to get “gooey”. When the mixture turns sticky and is a nice light brown/dark golden color, remove it from heat. Carefully add the vanilla (it will bubble!), pecans and rum and stir. Spoon 12 spoonfuls onto parchment paper and allow them to fully cool before touching them. This takes a little while, and you really can’t rush the process. Store in an airtight container at room temp.

Fat: 17g






































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Protein: 2g

Carbs: 1g

Fiber: 0g

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Pumpkin Pie Ingredients Crust Ingredients

• 1/2 tsp salt

• 1 1/2 cups almond flour

• 1 3/4 tsp pumpkin pie spice

• 1/4 cup sweetener, granular

• 2 eggs

• 4 TBS butter, melted

• 1 1/2 cups half & half

Filling Ingredients

OPTIONAL TOPPING: sugar free whipped cream

• 1 (15 oz) can pure pumpkin purée • 3/4 cup powdered sweetener

Preparation 1. In a mixing bowl, combine all “Crust Ingredients” well.

6. Bake for 30-40 minutes, or until center is no longer jiggly.

2. Spray a 9-inch pie plate with nonstick spray and spread out evenly the “Crust”

7. Serve chilled, with sugar free whipped cream topping.

3. Bake the crust for 8-10 minutes, remove from oven and set aside. 4. In a mixing bowl, add all “Filling Ingredients” and beat well with a hand mixer. 5. Pour the Filling on top of crust.

Serves: 12

Per Serving

Calories: 240

Fat: 20g
















































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Protein: 7g

Carbs: 8g

Fiber: 4g

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Red Velvet Bon Bons Ingredients “Cake” Ingredients:

• 2 TBS cocoa powder

• 1/4 cup oil

• 1/4 cup sour cream

• 1/2 cup sweetener, granular

• 1 1/2 tsp baking powder

• 4 eggs

“Icing” Ingredients:

• 2 tsp red food coloring

• 1/2 cup powdered sweetener • 1 TBS heavy whipping cream • 1 1/2 tsp vanilla extract

“Chocolate” coating • 8 oz full fat cream cheese, • 1 (7oz) bag sugar free room temp chocolate chips • 6 TBS butter, room temp

• 1 tsp vanilla extract • 2/3 cup almond flour • 1/3 cup coconut flour

Preparation These can be made into cake pops as well, 7. by inserting a pop stick before you freeze the cake balls. 1. Preheat oven to 350°F 8. 2. Add all “Cake” ingredients to mixing bowl and beat well with hand mixer. 3. Line 9-inch baking pan with parchment 9. paper or spray with nonstick spray. Pour in batter. 4. Bake for 18-20 minutes. 10. 5. Remove from oven and set aside to cool. 6. In a large mixing bowl, all “Icing” ingredients and beat well with hand mixer until it’s smooth.

Serves: 24

Per Serving

Calories: 105

To the mixing bowl that has icing, crumble up cake and mix it all up. So now you have the cake and the icing all mixed up together. Roll this mixture into 24 equal cake balls. Set on a sheet of parchment paper and place in the freezer for 1 hour. In a microwave safe bowl, add chocolate chips and melt in 30 second increments, stirring in between until it’s melted. Dip each cake ball into melted chocolate and place back on parchment paper to dry and firm up.

Fat: 9g






































































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Protein: 3.5g

Carbs: 4g

Fiber: 1.5g

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Red Velvet Cupcakes Ingredients • 1/4 cup oil

• 1/4 cup sour cream

• 1/2 cup sweetener, granular

• 1 1/2 tsp baking powder

• 4 eggs

• 2 tsp red food coloring

• 1 tsp vanilla extract

• RECIPE for Cream Cheese Frosting

• 2/3 cup almond flour • 1/3 cup coconut flour • 2 TBS cocoa powder

Preparation 1. In a mixing bowl, add everything (EXCEPT for frosting ingredients) and blend well with a hand mixer. 2. Line cupcake pan with 12 cupcake liners. 3. Spoon equal amounts of batter into each one. 4. Bake for 10-12 minutes. 5. Remove from oven and let them cool completely before icing with Cream Cheese Frosting.

Serves: 12

Per Serving

Calories: 264

Fat: 24g










































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Protein: 6g

Carbs: 5.5g

Fiber: 2.5g

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Rum Balls Ingredients • 4 TBS cocoa powder

• 1/2 cup finely shredded unsweetened coconut flakes FOR “ROLLING”

• 4 TBS coconut oil, melted • 4 TBS sweetener, granular • 2 oz full fat cream cheese, room temp • 4 TBS almond flour • 12 TBS unsweetened coconut flakes, shredded in food processor • 4 TBS rum OR 1 TBS rum extract

Preparation 1. Add cocoa powder, coconut oil, sweetener, cream cheese, almond flour, coconut flakes, and rum. Mix until well combined. 2. Roll out 16 balls and roll them in the coconut for “Rolling” and place it on a piece parchment paper. 3. Refrigerate for at least 30 minutes before serving.

Serves: 16

Per Serving

Calories: 82

Fat: 7.5g
































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Protein: 0.5g

Carbs: 2.4g

Fiber: 1.5g

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Rum Sauce Ingredients • 8 TBS butter • 1/4-1/2 cup sweetener, granular • 1/2 cup heavy whipping cream • 3 TBS rum

Preparation 1. In a saucepan, add all ingredients. 2. Bring to a simmer, stirring occasionally. 3. Simmer for 5 minutes. 4. Remove from heat.

Serves: 16

Per Serving

Calories: 115

Fat: 11g


























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Protein: 0.5g

Carbs: 1g

Fiber: 0g

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Shortbread Cookies Ingredients • 2 cups almond flour • 1/3 cup sweetener, granular • 1 tsp vanilla extract • 1/4 tsp almond extract • 8 TBS butter, room temp • 1 egg

Preparation 1. Preheat oven to 310°F

6. Place on cooling rack and let them cool.

2. In a mixing bowl, add all ingredients and combine well. 3. Roll dough into about 1 inch size balls of dough. If the dough is a bit sticky, you can chill it in the refrigerator to firm it up a bit. You can also roll out the dough and cut or shape these cookies. 4. Place on baking sheet lined with parchment paper. 5. Bake for 18-22 minutes, or until they are slightly golden around the edges.

Serves: 16

Per Cookie

Calories: 125

Fat: 12g


































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Protein: 3g

Carbs: 2g

Fiber: 1g

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Snickerdoodle Cookies Ingredients • 1 1/4 cups almond flour

• 1 tsp vanilla extract

• 2 TBS coconut flour

Cookie “Coating”

• 1/2 cup golden sweetener, granular

2 TBS sweetener, granular

• 1 tsp baking powder

1 1/2 tsp cinnamon

• 1 tsp cinnamon

(Combine these two ingredients together in a small bowl)

• 4 TBS butter, room temp • 1 eggs

Preparation 1. Preheat oven to 350°F 2. In a mixing bowl, add all ingredients EXCEPT for “Coating” and combine well. 3. Form dough into balls and roll through the “Coating” then place on baking sheet lined with parchment paper. 4. Bake for 12-15 minutes.

Serves: 24

Per Cookie

Calories: 66

Fat: 6g










































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Protein: 1.5g

Carbs: 2g

Fiber: 1g

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Strawberry Cheesecake Ice Cream Ingredients • 1 1/2 cups unsweetened almond milk

• 4 strawberries, diced

• 1 cup heavy whipping cream • 1/2 cup half & half

• 1 TBS vegetable glycerin, optional but recommended (vegetable glycerin does not impact blood glucose levels)

• 4 oz full fat cream cheese, room temp

• Few drops of red food coloring

• 1 1/2 tsp vanilla extract • 2 tsp strawberry extract • 1/4-1/2 cup sweetener

Preparation 1. In a blender add all ingredients and blend until it is a smooth consistency. 2. Pour mixture into ice cream maker and churn until it is frozen. 3. Serve immediately, or store in an airtight container in the freezer.

Serves: 4

Per Serving

Calories: 215

Fat: 18g

Protein: 2g

Carbs: 5g




































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Fiber: 3g

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Strawberry Cream Cheese Frosting Ingredients • 8 oz full fat cream cheese, full fat • 1/4 cup butter, room temp • 1/2-3/4 cup powdered sweetener • 1/2 tsp vanilla extract • 1 1/2-2 tsp strawberry extract • Few drops red food coloring

Preparation 1. Add all ingredients in a mixing bowl. 2. Beat until smooth with a hand mixer. 3. Use immediately, or store in an airtight container in the refrigerator for up to a week.

Serves: 12

Per Serving

Calories: 110

Fat: 11g

Protein: 1g

Carbs: 1g




























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Fiber: 0g

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Strawberry Cupcakes Ingredients “Cake” Ingredients

• 2 tsp strawberry extract

• 1/4 cup butter melted, OR oil

• 2 tsp baking powder

• 4 eggs

• Few drops of red food coloring

• 1 tsp vanilla extract

Recipe for Strawberry Cream Cheese Frosting

• 1/2 cup sweetener, granular • 2/3 cup almond flour • 1/4 cup coconut flour

Preparation This recipe will make 12 cupcakes, or a single 8-inch layer cake

6. While they’re cooling, make Cream Cheese Frosting by adding those ingredients to a mixing bowl and beat well with hand mixer until it’s smooth.

1. Preheat oven to 350°F 2. In a mixing bowl, add all “Cake” ingredients and beat well with hand mixer.

7. When cupcakes are completely cool, ice with frosting.

3. Line cupcake pan with cupcake liners and spray with nonstick spray. 4. Spoon equal amounts of batter into each one. 5. Bake for 15-18 minutes.

Serves: 12

Per Serving

Calories: 182

Fat: 17g
















































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Protein: 3g

Carbs: 5g

Fiber: 2g

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Strawberry Pie Ingredients Pie Crust Ingredients

• 1 ea, (.3 oz pkg) sugar free strawberry Jello

• 1 cup almond flour

• 1 1/2 cups water

• 1/4 cup golden sweetener

• Sugar free whipped cream, OPTIONAL TOPPING

• 2 TBS butter, melted Pie Filling Ingredients • 1 lb strawberries, diced • 3/4 cup sweetener

Preparation 1. Preheat oven to 350°F

6. Bring to a low boil and cook according to package directions.

2. In a mixing bowl, combine “Crust” ingredients well.

7. Remove from heat and add strawberries.

3. Transfer “Crust” mixture to 9-inch pie plate (spray with nonstick spray) and press down evenly into the bottom of the pie plate.

8. Pour the Pie Filling mixture into pie plate with baked crust.

4. Bake for 8 minutes. Remove from oven and set aside. Make the “Pie Filling”

9. Refrigerate for at least 4 hours before serving. 10. Serve cold with sugar free whipped cream on top.

5. In a saucepan, add water, sweetener, and packet of Jello.

Serves: 8

Per Serving

Calories: 187

Fat: 12g




















































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Protein: 5g

Carbs: 10g

Fiber: 5g

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Strawberry Poke Cake Ingredients “CAKE” Ingredients: • 2/3 cup almond flour • 1/4 cup coconut flour • 1/2 cup butter, melted OR oil • 4 eggs • 1 tsp vanilla extract • 1/2 cup sweetener, granular

• 2 tsp baking powder Strawberry “Filler” Ingredient: • 1 small box (.3 oz) sugar free strawberry gelatin “Frosting”: • 4 oz full fat cream cheese, room temp • 4 oz mascarpone cheese, room temp

• 1/2 cup powdered sweetener • 1/4 cup heavy whipping cream • 1/2 tsp almond extract • 1/4 tsp vanilla extract • OPTIONAL GARNISH: strawberries for topping

Preparation 1. Preheat oven to 350°F

7. Using a straw, poke holes all over the cake.

2. In a large mixing bowl add all “CAKE” ingredients and mix well.

8. Pour the gelatin mixture over the top and let it seep throughout. Place in the Spray 8-inch baking pan with nonstick fridge for 3-4 hours or until the gelatin spray or line with parchment paper. is set. Pour cake batter into baking pan and place in oven. Bake for 25-30 minutes, 9. Make Frosting by adding those ingredients to a mixing bowl and or until toothpick inserted in the center beating with a hand mixer until it is comes out clean. smooth. Remove from oven and set aside. 10. Use a spatula to spread the frosting Make the “Filler” by mixing the gelatin across the top of the cake. powder with 1 cup hot water. Stir to 11. Garnish with freshly sliced strawberries. dissolve it completely. Set aside for a moment. 12. Best served cold.

3. 4.

5. 6.

Serves: 12

Per Serving

Calories: 269

Fat: 24g






































































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Protein: 8g

Carbs: 6g

Fiber: 2g

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Strawberry Shortcake Ingredients “Shortcake” Ingredients: • 1 1/2 tsp vanilla extract

• 1 tsp vanilla extract

• 8 TBS butter, room temp

• 1 1/2 cups almond flour

• 5 TBS powdered sweetener

• 4 oz cream cheese, room temp

• 2 TBS coconut flour

GARNISH: strawberries, blueberries

• 1/2 cup sweetener, granular • 5 eggs

• 1 1/2 tsp baking powder “Whipped Cream” Ingredients: • 2 cups heavy whipping cream

• 1 tsp lemon juice

Preparation 1. Preheat oven to 325°F

6. In a mixing bowl, add all “Whipped Cream” ingredients and beat well with hand mixer until stiff peaks form.

2. In a mixing bowl, add all “Shortcake” ingredients and beat well with hand mixer.

7. When the shortcake is cooled, cut it into small cube sized pieces.

3. Line an 8 or 9-inch baking dish with parchment paper or spray with nonstick 8. You can layer them in small serving spray. bowls, dishes, or cups. Even a small bread pan will work. 4. Pour shortcake batter in the baking dish and bake for 40-50 minutes. 9. You will layer cake, then whipped cream, then berries. Repeat until all 5. Remove from oven and set aside. ingredients are used. 10. Best served cold.

Serves: 13

Per Serving

Calories: 225

Fat: 20g




























































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Protein: 6g

Carbs: 6g

Fiber: 2g

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Sugar Cookies Ingredients “Cookie” Ingredients:

• 1 egg

• 1 3/4 cup almond flour

• 1 tsp baking powder

• Almond milk, just enough to reach your desired consistency

• 1/2 cup coconut flour

• 1 1/2 tsp vanilla extract

• Few drops food coloring

• 8 TBS butter, room temp

“Icing” Ingredients:

• 2 TBS full fat cream cheese, room temp

• 1/2 cup powdered sweetener

• 3/4 cup sweetener, granular

• 1 1/2 TBS heavy whipping cream

Preparation 1. Preheat oven to 325°F

6. Lay cookies on baking sheet lined with parchment paper.

2. In a mixing bowl, add all “Cookie” ingredients and combine well.

7. Bake for 12-15 minutes, or until the edges are slightly golden.

3. Wrap cookie dough in plastic wrap and place in the refrigerator for about 45 8. minutes. 9. 4. Between 2 sheets of parchment paper, roll dough out flat, but not too thin. It should be about 1/4 inch thick. 5. Use your favorite cookie cutters to cut cookie shapes.

Serves: 24

Per Serving

Calories: 102

Cool completely before decorating. In a mixing bowl, add all “Icing” ingredients and peat well with hand mixer until smooth. You can use a small spatula to decorate them with or use a piping bag for more detailed decorations.

Fat: 10g
























































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Protein: 1g

Carbs: 2g

Fiber: 1g

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Tea (Wedding) Cookies Ingredients Cookie Ingredients:

Icing/Glaze Ingredients:

• 2 cups almond flour

• 1/2 cup powdered sweetener

• 6 TBS butter, room temp

• 1/2 tsp almond extract

• 1/3 cup powdered sweetener

• 1 1/2 TBS unsweetened almond milk

• 1 egg white • 1 tsp vanilla extract • 1/2 tsp almond extract

Preparation 1. Preheat oven to 350°F

6. Bake for 15-17 minutes, or until they are slightly golden. Remove from oven and 2. Line baking sheet with parchment paper let them cool completely before icing. 3. In a large mixing bowl, add all “Cookie” 7. Make the “Icing/Glaze” by adding those Ingredients and blend well. ingredients to a mixing bowl and beating well with a whisk or hand mixer. 4. Place dough between two pieces of parchment paper and roll out to about 8. Dip each cookie directly into Icing and 1/4 inch thickness using rolling pin. (If place back on cooling rack to allow the your dough is a bit crumbly, you can icing to dry. refrigerate it before rolling it out) 5. Use a circular shaped cookie cutter to cut out cookies and place them on baking sheet.

Serves: 20

Per Cookie

Calories: 93

Fat: 7g
















































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Protein: 1g

Carbs: 2g

Fiber: 1g

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Turtle Cheesecake Ingredients • 8 oz cream cheese, full fat, room temp • 1 egg

• Pecans, sugar free chocolate chips, sugar free chocolate syrup, unsweetened coconut flakes for TOPPING

• 1/2 tsp vanilla extract

• RECIPE for caramel sauce

• 2 TBS sweetener, granular • 2 oz sugar free chocolate chips, melted with 2 TBS butter • 3 TBS heavy whipping cream

Preparation 1. Preheat oven to 320°F 2. In a mixing bowl, add cream cheese, egg, extract, sweetener, melted chocolate chips, and heavy whipping cream. 3. Spray 8-inch baking dish with nonstick spray and pour cheesecake batter in. 4. Bake for 20-22 minutes. 5. Remove from oven and let it come to room temp. 6. Top with chocolate chips, pecans, caramel sauce and coconut flakes.

Serves: 9

Per Serving

Calories: 299

Fat: 28g






































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Protein: 5g

Carbs: 6g

Fiber: 3g

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Vanilla Ice Cream Ingredients • 1 1/2 cups half & half

• 2 tsp vanilla extract

• 1 1/2 cups unsweetened vanilla almond milk • 2 egg yolks • 1/2 cup heavy whipping cream • 1/2-3/4 cup sweetener (granular) • 1 TBS vegetable glycerin (optional, but recommended)

Preparation You will need to make sure that your ice cream maker BOWL is fully frozen for 24 hours prior to using it to make the ice cream. I have a 1 1/2 quart size ice cream maker that doesn’t require rock salt. You just freeze the bowl part.

The vegetable glycerin is what helps this ice cream to remain scoopable after you freeze it.

1. Blend all ingredients together in a blender, or using an immersion blender. 2. Pour mixture into ice cream maker and churn until it’s a nice consistency. 3. Eat immediately, or store in an airtight container in the freezer.

Serves: 4

Per Serving

Calories: 290

Fat: 28g


































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Protein: 2g

Carbs: 3g

Fiber: 0g

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Whipped Cream Ingredients • 1 1/2 cups heavy whipping cream • 1 tsp vanilla extract • 3 TBS powdered sweetener

Preparation 1. In a mixing bowl, add all ingredients. 2. Beat with hand mixer until peaks form. 3. Serve immediately, or store in an airtight container in the refrigerator.

Serves: 3 Cups

Per 2 TBS

Calories: 54

Fat: 5g






















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Protein: 0g

Carbs: 0.5g

Fiber: 0g

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Yellow Cake Ingredients • 1/2 cup butter, room temp

Serves: 12 cupcakes or single layer 8-9 inch cake (macros are for cake only-no icing)

• 4 eggs • 1 tsp vanilla extract • 1/2 cup sweetener, granular • 2/3 cup almond flour • 1/4 cup coconut flour • 2 tsp baking powder

Preparation 1. Preheat oven to 350°F 2. In a large mixing bowl, add all ingredients. 3. Beat with a mixer until well combined. 4. Line muffin tin with cupcake liners and spray with nonstick spray. 5. Spoon equal amounts of batter into each one. 6. Bake for 12-14 minutes. 7. Let cool completely before adding frosting.

Serves: 12

Per Cupcake

Calories: 229

Fat: 21g





































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Protein: 4g

Carbs: 4g

Fiber: 2g