Type what you have

Ingredients

• ✓ liquid stevia
• coconut oil
• peanut butter
• heavy cream
• cocoa powder
• vanilla extract
• salt
• peanut

Instructions

1. 1 Melt coconut oil in a saucepan over low heat, 3 to 5 minutes. Stir in peanut butter until smooth. Whisk in heavy cream, cocoa powder, liquid stevia, vanilla extract, and salt.
2. 2 Pour chocolate-peanut butter mixture into 12 silicone muffin molds. Sprinkle peanuts evenly on top. Place molds on a baking sheet.
3. 3 Freeze chocolate-peanut butter mixture until firm, at least 1 hour. Unmold chocolate-peanut cups and transfer to a resealable plastic bag or airtight container.

By John Larkin

Ingredients

• ✓ liquid stevia
• avocado
• heavy cream
• vanilla extract
• cinnamon

Instructions

1. 1 Mash avocado in a bowl. Add heavy cream, stevia, vanilla, and cinnamon; mix thoroughly.
2. 2 Refrigerate avocado mixture for 1 hour before serving.

By John Larkin

Ingredients

• ✓ liquid stevia
• water
• egg
• medium-chain triglyceride oil
• cacao powder
• vanilla extract
• salt

Instructions

1. 1 Combine boiling water, egg, MCT oil, cacao powder, vanilla extract, and salt in a blender. Whip until well mixed and frothy. Add enough stevia to reach desired sweetness.

By Carol Castellucci Miller

Ingredients

• ✓ liquid stevia
• butter
• sucralose sweetener
• lemon extract
• salt
• egg
• coconut flour
• almond

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine butter, sweetener, lemon extract, liquid stevia, and salt in a large bowl. Add eggs one at a time, beating briefly after each addition. Stir in coconut flour. Let dough rest until slightly thickened, about 5 minutes.
3. 3 Drop dough onto the prepared baking sheet by rounded spoonfuls, spacing them 2 inches apart. Press almonds into the tops, flattening each cookie slightly.
4. 4 Bake in the preheated oven until edges are golden, about 15 minutes.

By 1010rikku

Ingredients

• ✓ liquid stevia
• water
• butter
• medium-chain triglyceride oil
• cacao powder
• cacao butter
• vanilla powder
• salt

Instructions

1. 1 Combine hot water, butter, MCT oil, cacao powder, cacao butter, vanilla powder, liquid stevia, and salt in a blender; blend until smooth.

By Carol Castellucci Miller

Ingredients

• ✓ liquid stevia
• cucumber
• nectarine
• lemon
• lemon
• lime
• lime
• ginger root
• lemon balm
• water

Instructions

1. 1 Place cucumber, nectarine, lemon slices, lemon juice, lime slices, lime juice, ginger, and Melissa leaves in a large pitcher; mash gently with a wooden spoon. Add water, stir, and refrigerate until flavors blend, 2 hours to overnight. Strain; serve over ice.

By Laka kuharica - Easy Cook

Ingredients

• ✓ liquid stevia
• olive oil
• chuck roast
• onion
• ginger
• garlic
• salt
• black pepper
• water
• tamari
• beef bouillon
• red bell pepper
• arrowroot powder
• cilantro

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Heat 2 tablespoons olive oil in the pot. Sear chuck roast in hot oil until brown on all sides, about 10 minutes. Remove roast and set aside. Add remaining 1 tablespoon olive oil to the pot. Cook and stir onion, ginger, garlic, salt, and pepper in hot oil until onion is translucent, about 5 minutes. Add water, tamari, stevia, and bouillon.
2. 2 Return roast to the pot. Close and lock the lid; set pressure to High and set the timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove roast to a plate.
4. 4 Add red bell peppers to the pot and whisk in arrowroot. Set to Sauté mode; cook and stir until sauce is thickened and bell peppers are softened, about 5 minutes.
5. 5 Return roast to the pot; stir until heated through, about 3 minutes more. Top with chopped cilantro.

By dlc1955dec