Type what you have

Ingredients

• ✓ sucralose sweetener
• milk
• white sugar
• vanilla extract
• baking soda
• water
• salt

Instructions

1. 1 Combine milk, sugar, sweetener, and vanilla in the biggest pot you have. Place over medium heat and stir until sugar dissolves. Increase heat and bring to a rolling boil.
2. 2 As soon as it boils, combine water and baking soda in a small bowl and stir to dissolve; don't worry if it doesn't dissolve completely.
3. 3 Remove pot from the stove and place in the sink. Add baking soda mixture and stir vigorously as milk will expand rapidly-be prepared! When the mixture returns to its original volume, return the pot to the stove and bring to a very brisk simmer. It may concern you that it will scorch, but it should be practically boiling. Cook, checking and stirring occasionally, until it turns a deep golden brown, about 1 hour.
4. 4 After the mixture has turned dark caramel in color, check it more frequently. The longer you cook it after the color change, the thicker it will be. For a consistency similar to caramel, cook for another 15 minutes. For a thicker, spreadable consistency, cook for another 20 to 25 minutes. For a candy-like consistency, cook it even longer. Just remember that it will thicken up tremendously after cooling.
5. 5 Once you're ready, pour the caramel into a plastic container with a lid, or pour into jars. It can be kept without refrigeration, but with refrigeration it is good for many weeks.

By skylar

Ingredients

• ✓ sucralose sweetener
• milk
• coffee

Instructions

1. 1 Mix milk, coffee, and sweetener together in a glass until sweetener is dissolved.

By marko1995

Ingredients

• ✓ sucralose sweetener
• evaporated milk
• vanilla extract

Instructions

1. 1 Combine evaporated milk, sweetener, and vanilla extract in a small saucepan; bring to a boil, stirring constantly, to allow alcohol in extract to cook off, 1 to 2 minutes. Remove from heat; cool before using or place in an airtight container and refrigerate.

By itsallrelevant

Ingredients

• ✓ sucralose sweetener
• cream cheese
• whipped topping
• vanilla extract

Instructions

1. 1 Beat cream cheese and sweetener in a bowl with an electric mixer until creamy. Stir in whipped topping and vanilla extract until smooth.

By kwolff

Ingredients

• ✓ sucralose sweetener
• peanut butter
• egg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone liner.
2. 2 Mix peanut butter, sucralose, and eggs together in a bowl until thoroughly combined. Drop by spoonfuls onto the prepared baking sheet.
3. 3 Bake in the preheated oven until the centers appear dry, about 8 minutes.

By lobsteriffic

Ingredients

• ✓ sucralose sweetener
• almond
• cocoa powder
• cayenne pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place the almonds in a single layer on a rimmed baking tray.
2. 2 Bake in the preheated oven for 5 minutes. Stir and continue baking until fragrant and toasty, about 5 minutes more. Let cool on tray for 2 minutes; pour into a bowl.
3. 3 Add cocoa powder, sucralose, and cayenne pepper. Stir with a spatula until well coated. Pour almonds back onto the baking tray to cool completely.

By Mel Perry

Ingredients

• ✓ sucralose sweetener
• strawberry
• lemon juice

Instructions

1. 1 Place strawberries in a pot over low heat; add lemon juice. Mash with a potato masher as strawberries thaw. Stir in sweetener when strawberries are the consistency of your liking.
2. 2 Increase heat to medium and bring to a boil. Continue to cook until reduced and thickened, 10 to 15 minutes.
3. 3 While jam cooks, place a small plate in the freezer.
4. 4 Put a small amount of jam on the cold plate and run your finger straight through, dividing it in half. If the mixture runs back together, continue to cook until thickened, 5 to 10 minutes more; if it stays divided, jam is ready to serve.

By iSpoons

Ingredients

• ✓ sucralose sweetener
• almond flour
• salt
• butter
• egg white
• vanilla extract

Instructions

1. 1 Mix almond flour, sweetener, and salt together in a small bowl with a fork. Add butter, egg white, and vanilla extract; continue mixing with a fork. Place in the freezer to help it harden for 15 minutes.
2. 2 Meanwhile, preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper or use a silicone baking mat.
3. 3 Remove batter from freezer. Measure out 1 teaspoon at a time; roll into balls and place on the prepared baking sheet. Place plastic wrap on the bottom of a glass and roll dough balls flat.
4. 4 Bake in the preheated oven until light, golden brown, 15 to 20 minutes.

By Paula Mahon

Ingredients

• ✓ sucralose sweetener
• butter
• white sugar
• egg
• vanilla extract
• all-purpose flour
• baking powder

Instructions

1. 1 Cream together butter, sweetener, and sugar in a large bowl, until smooth. Beat in eggs and vanilla extract. Stir in flour and baking powder. Cover and chill dough for at least one hour or overnight.
2. 2 Preheat oven to 400 degrees F (200 degrees C).
3. 3 Roll out dough on floured surface 1/4- to 1/2-inch thick. Cut into shapes with any cookie cutter. Place cookies 1-inch apart on ungreased baking sheets.
4. 4 Bake in preheated oven until golden, about 6 to 8 minutes. Cool completely.

By MakeItHealthy

Ingredients

• ✓ sucralose sweetener
• butter
• cumin
• cayenne pepper
• pecan
• salt

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C).
2. 2 Melt butter in a skillet over medium heat. Stir cumin and cayenne pepper into the butter until dissolved, about 1 minute. Remove skillet from heat and immediately stir pecans, sucralose sweetener, and salt into the butter mixture to coat the nuts completely. Spread coated nuts onto a baking sheet.
3. 3 Bake pecans in preheated oven until lightly browned, stirring occasionally, 25 to 30 minutes.

By PenRip

Ingredients

• ✓ sucralose sweetener
• plain greek yogurt
• vanilla extract
• granola cereal
• mixed fruit

Instructions

1. 1 Combine yogurt, sweetener, and vanilla extract in a large bowl. Stir well.
2. 2 Place 1 cup of frozen fruit in each of 8 plastic cups. Top each with 1/2 cup yogurt mixture. Store in the refrigerator until needed.
3. 3 Top each cup of fruit and yogurt with 1/4 cup granola before eating.

By Jenny Tovey

Ingredients

• ✓ sucralose sweetener
• water
• cucumber
• lime juice

Instructions

1. 1 Blend 2 cups water, cucumbers, lime juice, and 2 tablespoons sweetener together in a blender until smooth.
2. 2 Pour into a pitcher; add remaining 3 cups of water. Stir in additional 2 tablespoons of sweetener to taste. Serve over ice.

By Yoly

Ingredients

• ✓ sucralose sweetener
• butter spread
• cocoa powder
• vanilla extract
• egg
• all-purpose flour
• baking powder
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
2. 2 Mix melted butter spread, sweetener, cocoa powder, vanilla extract, eggs, flour, baking powder, and salt together in a large bowl. Pour into the prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.

By autumn_15_2004

Ingredients

• ✓ sucralose sweetener
• milk
• evaporated milk
• nutmeg
• egg yolk
• vanilla extract
• dark rum

Instructions

1. 1 Whisk together the nonfat milk, evaporated milk, sucralose sweetener, nutmeg, and egg yolks in a heavy saucepan. Warm over very low heat, stirring constantly, until the mixture reaches 160 degrees F (70 degrees C), about 10 minutes. Pour the eggnog through a strainer. Stir in vanilla extract. Refrigerate until chilled, about 2 hours.
2. 2 Just before serving, stir in dark rum, if using.

By BTSYLYNN

Ingredients

• ✓ sucralose sweetener
• coleslaw mix
• vegan mayonnaise
• olive oil
• white vinegar
• poppy seed
• salt

Instructions

1. 1 Place coleslaw mix in a large bowl. Combine vegan mayonnaise, sweetener, olive oil, vinegar, poppy seeds, and salt in a smaller bowl; mix until smooth. Slowly stir dressing into the coleslaw mix.
2. 2 Refrigerate coleslaw for at least 2 hours before serving. Serve cold.

By Bethany

Ingredients

• ✓ sucralose sweetener
• pear
• white sugar
• orange zest
• nutmeg
• orange juice
• gelatin powder

Instructions

1. 1 Place the pears into a large pot, and fill with enough water to cover. Bring to a boil, then cook over medium heat until fruit is soft, about 30 minutes. Drain and transfer the pears to a blender. Puree the pears and return them to the pot.
2. 2 Stir the sugar, sweetener, orange zest, nutmeg and orange juice into the pot and bring to a boil. Cook, stirring frequently until slightly thickened, about 15 minutes. Remove from the heat and stir in the gelatin until completely dissolved. Ladle into hot sterile jars and seal with lids and rings, or fill freezer containers and freeze if you prefer.

By UpstateNY Cooker

Ingredients

• ✓ sucralose sweetener
• butter
• lemon extract
• liquid stevia
• 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

• ✓ sucralose sweetener
• almond flour
• butter
• maple syrup
• egg
• butter
• vanilla
• pecan

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix almond flour and 4 tablespoons melted butter together in a small bowl. Press into an ungreased 9-inch pie pan. Chill in the refrigerator while preparing the filling.
3. 3 Combine sweetener, syrup, eggs, 2 tablespoons melted butter, and vanilla in a medium bowl. Stir in pecans. Pour mixture into pie crust.
4. 4 Bake in the preheated oven until filling is set, about 45 minutes.

By EPar91

Ingredients

• ✓ sucralose sweetener
• butter
• strawberry
• balsamic vinegar
• vanilla ice cream

Instructions

1. 1 Melt butter in a large skillet over medium heat. Add the strawberry halves, sucrolose sweetener, and balsamic vinegar. Cook until the strawberries are heated through and darkened to a ruby red.
2. 2 Place scoops of ice cream into dessert bowls or stemmed glasses. Spoon strawberries over the ice cream and serve.

By DENMOZZ

Ingredients

• ✓ sucralose sweetener
• lemon juice
• cornstarch
• strawberry
• soy milk
• white sugar
• citric acid

Instructions

1. 1 Mix lemon juice and cornstarch together in a small bowl and pour into a blender. Add strawberries, soy milk, sugar, sweetener, and salt; blend until smooth.
2. 2 Pour mixture into a pot. Heat over medium heat, stirring frequently to keep from burning, until mixture comes to a boil and starts to thicken, 10 to 15 minutes. Cover and chill thoroughly, 8 hours to overnight.
3. 3 Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, in 2 batches if necessary, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.

By talifuss

Ingredients

• ✓ sucralose sweetener
• lime juice
• mint leaves
• lemon-lime soda
• ice

Instructions

1. 1 Stir lime juice, mint leaves, and sweetener together in a pitcher; gently crush and bruise mint leaves with a wooden spoon.
2. 2 Pour diet lemon-lime soda into juice mixture and stir until sweetener has dissolved.
3. 3 Mix in crushed ice to serve.

By Reedfrog

Ingredients

• ✓ sucralose sweetener
• almond flour
• butter
• cinnamon
• cream cheese
• sweetened condensed milk
• lemon juice
• lemon zest
• whipped topping

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Mix almond flour, sucralose sweetener, butter, and cinnamon together in a large bowl. Press over the bottom and up the sides of a deep-dish pie plate to form a crust.
3. 3 Bake in the preheated oven until crust is firm, about 7 minutes. Let cool completely.
4. 4 Beat cream cheese in a bowl with an electric mixer until light and fluffy. Beat in sweetened condensed milk. Add lemon juice and 1 teaspoon lemon zest; beat until thoroughly blended. Pour filling into the cooled crust.
5. 5 Refrigerate until filling is set, about 4 hours.
6. 6 Spread whipped topping over lemon filling. Garnish with remaining 1 teaspoon lemon zest.

By FredWilliams

Ingredients

• ✓ sucralose sweetener
• blueberry
• pomegranate juice
• yogurt
• skim milk
• rolled oat
• cinnamon

Instructions

1. 1 Blend blueberries, pomegranate juice, yogurt, milk, oats, sweetener, and cinnamon together in a blender until smooth, about 2 minutes.

By SCOTTH

Ingredients

• ✓ sucralose sweetener
• butter
• egg
• heavy cream
• almond milk
• coconut flakes
• coconut flour
• almond flour
• baking powder
• baking soda
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Beat sweetener and butter together in a bowl until creamy. Add eggs, heavy cream, and almond milk; beat until smooth. Scrape down sides with a spatula.
3. 3 Mix coconut flakes, coconut flour, almond flour, baking powder, baking soda, and salt together in a separate bowl. Beat into the butter mixture until dough comes together.
4. 4 Drop teaspoonfuls of cookie dough onto the baking sheets.
5. 5 Bake in the preheated oven until golden brown, about 17 minutes. Cool on the baking sheet for 3 minutes before transferring to a wire rack.

By Brenna Sullivan

Ingredients

• ✓ sucralose sweetener
• ice cube
• watermelon
• coconut water
• cherry

Instructions

1. 1 Place ice in a blender; add watermelon, coconut water, cherries, and sweetener. Cover blender; blend until slushy, about 1 minute. Pour into 2 glasses to serve.

By keli_m

Ingredients

• ✓ sucralose sweetener
• all-purpose flour
• whole wheat flour
• baking powder
• baking soda
• cinnamon
• egg white
• banana
• applesauce

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 12 cup muffin tin, or line with paper muffin liners.
2. 2 In a large bowl, stir together the flour, sugar substitute, baking powder, baking soda, and cinnamon. In a separate bowl, mix together the egg whites, mashed banana and applesauce. Add the wet ingredients to the dry, and mix until just blended. Fill prepared muffin cups 3/4 full.
3. 3 Bake for 15 to 18 minutes in the preheated oven, or until the top springs back when lightly touched. Allow muffins to cool in the pan over a wire rack for a little while before tapping them out of the pan.

By Bridget

Ingredients

• ✓ sucralose sweetener
• walnut
• pecan
• coconut
• almond
• cinnamon
• erythritol sweetener
• butter

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Mix walnuts, pecans, coconut, and almonds together in a bowl.
3. 3 Stir cinnamon, erythritol, and sucralose into melted butter; pour over nut mixture and stir to coat. Spread granola in a single layer on a baking sheet.
4. 4 Bake in the preheated oven until crunchy, 8 to 10 minutes. Remove from oven; stir and allow to cool.

By Andrew Long

Ingredients

• ✓ sucralose sweetener
• butter
• cream cheese
• coconut flour
• baking powder
• egg
• maple extract
• vanilla extract
• raspberry

Instructions

1. 1 Combine butter and cream cheese in a mug and microwave on high for 1 minute 20 seconds. Add coconut flour, sweetener, and baking powder and mix until well combined. Mix in egg, maple extract, and vanilla extract, scraping down the sides of the mug. Press frozen raspberries into the mixture.
2. 2 Microwave on high until cake is cooked through, another 1 minute 20 seconds.

By Lynn Pritchett

Ingredients

• ✓ sucralose sweetener
• ✓ sucralose sweetener
• almond
• pecan
• butter
• cream cheese
• pumpkin puree
• vanilla extract
• cinnamon
• ginger
• clove
• salt
• egg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Pulse almonds and pecans together in a food processor until ground, but not paste-like. Add sweetener and butter; pulse to combine. Press mixture into the bottom of a 9-inch springform pan.
3. 3 Bake in the preheated oven until crust is golden brown, about 10 minutes. Let cool 10 minutes.
4. 4 Blend cream cheese and 2/3 cup sweetener in a food processor or with an electric mixer until smooth, 2 to 3 minutes. Mix in pumpkin, vanilla extract, cinnamon, ginger, cloves, and salt until smooth, about 2 minutes more. Add eggs one at a time, mixing thoroughly after each addition. Pour filling into prepared crust.
5. 5 Bake in the preheated oven until just set in the center, or when the filling jiggles but does not run, 45 to 50 minutes. Let cool completely, about 30 minutes. Run a knife around the edge of the cheesecake; cover, and refrigerate for at least 4 hours.

By DRJILL2

Ingredients

• ✓ sucralose sweetener
• ice cube
• milk
• coffee
• caramel topping
• vanilla extract
• whipped topping
• caramel topping

Instructions

1. 1 Combine ice, milk, coffee, 2 tablespoons caramel topping, vanilla extract, and sucralose sweetener in a blender. Pulse until ice is crushed to a smooth and thick consistency. Pour into a mug or tall glass; decorate with whipped topping. Drizzle 1 tablespoon caramel syrup on top.

By flcook