Type what you have

Ingredients

• ✓ erythritol sweetener
• coconut
• coconut oil
• lemon zest
• sea salt

Instructions

1. 1 Blend shredded coconut in a food processor until creamy, about 15 minutes. Add coconut oil, erythritol, lemon zest, and sea salt; blend until well combined. Fill mini muffin cups with mixture and chill in the fridge until set, about 30 minutes.

By Fioa

Ingredients

• ✓ erythritol sweetener
• aquafaba
• cream of tartar
• vanilla extract
• coconut oil

Instructions

1. 1 Refrigerate aquafaba for at least 4 hours, or overnight.
2. 2 Whip aquafaba with a mixer until it starts to get foamy, about 2 minutes. Add cream of tartar and continue to mix on high until stiff peaks form, about 2 minutes. Add vanilla and beat for 1 more minute.
3. 3 Add powdered sweetener and melted coconut oil; whip until fully incorporated, about 1 minute.

By Yoly

Ingredients

• ✓ erythritol sweetener
• butter
• egg
• ricotta cheese
• lemon zest
• vanilla extract
• almond flour
• baking powder
• blueberry

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a fluted tube pan (such as Bundt®) or a silicone Bundt® mold.
2. 2 Combine sweetener, butter, and 1 egg in a large bowl. Beat with an electric mixer until light and fluffy. Add ricotta cheese, lemon zest, and vanilla extract; mix until well combined.
3. 3 Whisk almond flour and baking powder together in a separate bowl until well combined.
4. 4 Alternate adding almond flour mixture and remaining 3 eggs, one at a time, to the batter, mixing well after each addition. Gently fold in blueberries and pour batter into the prepared pan.
5. 5 Bake in the preheated oven until a toothpick inserted in the center comes out clean and the center is fully baked; about 50 minutes. Cool in the pan for 15 minutes before inverting the cake onto a wire rack to cool completely.

By Lucille

Ingredients

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

• ✓ erythritol sweetener
• pumpkin puree
• egg
• maple extract
• mozzarella cheese
• almond flour
• pumpkin pie spice
• baking powder
• heavy cream
• maple extract
• cinnamon

Instructions

1. 1 Preheat a waffle maker according to manual's instructions.
2. 2 Whisk pumpkin puree, egg, and maple extract together in a small bowl. Stir in mozzarella cheese, almond flour, pumpkin pie spice, and baking powder.
3. 3 Pour 1/2 of the batter onto the preheated waffle maker, spreading out from the center with a spoon (don't overfill or it will overflow). Close the waffle maker and cook until steaming stops and the chaffle reaches your desired doneness, 3 to 4 minutes. Remove from the waffle maker and repeat with remaining batter. Cool for several minutes while you prepare the whipped cream.
4. 4 Pour heavy cream into a small bowl and mix with an electric mixer on high speed until soft peaks form, 1 to 2 minutes. Reduce speed to medium, add sweetener and maple extract, and whip until stiff peaks form.
5. 5 Place 1 chaffle on a plate, add a dollop of whipped cream, and sprinkle with cinnamon to serve.

By lutzflcat

Ingredients

• ✓ erythritol sweetener
• ✓ erythritol sweetener
• cooking spray
• almond flour
• flax seed
• cinnamon
• salt
• butter
• cream cheese
• pumpkin puree
• egg
• vanilla extract
• cinnamon
• nutmeg
• salt
• pecan

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Spray a 6-cup muffin pan with cooking spray and set aside.
2. 2 Stir almond flour, 1 tablespoon sweetener, flax seeds, cinnamon, and salt together in a medium mixing bowl, stirring to break up any flour lumps. Add melted butter, stirring well. Distribute the crust mixture evenly into each prepared muffin cup, pressing down into the bottoms.
3. 3 Bake in the preheated oven until crusts start to brown, 10 to 15 minutes. Remove from the oven and let cool for about 15 minutes.
4. 4 Beat cream cheese and pumpkin together in a large bowl until smooth. Add sweetener, egg, vanilla extract, cinnamon, nutmeg, and salt; beat until well incorporated. Spoon cheesecake batter onto the cooled crusts and sprinkle pecans onto each.
5. 5 Bake in the preheated oven until set, 18 to 20 minutes.
6. 6 Remove from the oven, place the pan on a wire rack, and allow to cool for about 30 minutes. Place the muffin pan in the refrigerator to chill, about 30 minutes.
7. 7 When ready to serve, run a knife around each cheesecake, releasing it from the muffin cup.

By lutzflcat