Type what you have

Ingredients

• ✓ natural sweetener
• almond flour
• coconut flour
• salt
• baking powder
• cinnamon
• egg
• heavy cream
• butter
• vanilla extract

Instructions

1. 1 Whisk almond flour, coconut flour, natural sweetener, salt, baking powder, and cinnamon together in a bowl. Slowly whisk in eggs, heavy cream, butter, and vanilla extract until batter is just blended.
2. 2 Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

By justamom

Ingredients

• ✓ natural sweetener
• milk
• egg product
• salt
• vanilla
• butter
• flourless sprouted whole grain bread
• raspberry
• strawberry
• blueberry
• whipped topping
• maple-flavored syrup

Instructions

1. 1 In medium bowl, beat milk, egg product, Truvia® natural sweetener, salt and vanilla. Pour into shallow dish; set aside.
2. 2 Heat nonstick griddle or nonstick skillet over medium heat or to 350 degrees F. (To test griddle, sprinkle with a few drops of water. If bubble jump around, heat is just right.). Grease griddle with butter as needed.
3. 3 Dip bread into egg mixture; coating each side of bread. Place on griddle. Cook 3 to 4 minutes on each side or until golden brown.
4. 4 Serve each slice with 14 cup berries and 1 tablespoon whipped topping. Drizzle with syrup.

By TruviaR

Ingredients

• ✓ natural sweetener
• water

Instructions

1. 1 Add Truvia natural sweetener to ½ cup warm water in a sterilized lidded jar. Cover and shake or blend until completely dissolved.
2. 2 Store in the refrigerator. For best results, use within 1 day of making.

By TruviaR

Ingredients

• ✓ natural sweetener
• ✓ natural sweetener
• butter
• almond extract
• almond flour
• egg
• lemon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Blend 2 1/2 cups sweetener, melted butter, and almond extract together in a bowl. Press crust mixture into an ungreased 9x13-inch pan.
3. 3 Bake crust in the preheated oven for 15 to 20 minutes. Remove from oven and leave oven on. Cool crust for 10 minutes.
4. 4 Mix 1 1/2 cups sweetener and almond flour together in a bowl. Whisk in eggs and lemon juice. Pour over the cooled crust.
5. 5 Bake bars in the hot oven for 20 minutes. Cut into 18 bars.

By forrestmid

Ingredients

• ✓ natural sweetener
• egg yolk
• vanilla extract
• heavy cream

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Whisk egg yolks and vanilla extract in a bowl until combined.
3. 3 Pour heavy whipping cream and 1 tablespoon sweetener into a saucepan; heat, whisking continuously, over medium heat until it starts to simmer. Remove from heat; gradually add egg yolk mixture, whisking continuously, until well combined.
4. 4 Divide mixture evenly between 4 ramekins and place them in a glass baking dish; pour in enough hot water to come halfway up the sides of the dish.
5. 5 Bake in the preheated oven on the middle rack until set, about 30 minutes.
6. 6 Sprinkle 1 tablespoon sweetener over each crème brûlée. Use a culinary torch to heat sweetener until caramelized, about 30 seconds. Refrigerate until set, about 10 minutes.

By Fioa

Ingredients

• ✓ natural sweetener
• butter
• strawberry
• neufchatel cheese

Instructions

1. 1 Place strawberries in a blender and blend until pureed. Measure out 3 tablespoons strawberry puree and set aside. Save the rest, if any, for another use.
2. 2 Combine butter, Neufchatel cheese, and sweetener in a blender and blend until smooth. Add strawberry puree and blend until fully incorporated.

By Yoly

Ingredients

• ✓ natural sweetener
• almond butter
• cocoa powder
• egg
• vanilla extract
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine almond butter, sweetener, cocoa powder, eggs, vanilla, and salt in the bowl of a food processor; pulse until a dough forms.
3. 3 Roll dough into fifteen 1-inch balls. Place balls onto the prepared baking sheet. Press down twice on each ball with a fork to make a crisscross pattern.
4. 4 Bake in the preheated oven until edges are firm, about 12 minutes.
5. 5 Remove from the oven and cool briefly on the baking sheet before removing to a wire rack to cool completely.

By Fioa

Ingredients

• ✓ natural sweetener
• peanut butter
• egg
• vanilla extract

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine peanut butter, sweetener, egg, and vanilla extract in a bowl; mix well until a dough is formed.
3. 3 Roll dough into 12 (1-inch) balls. Place on the prepared baking sheet and press down twice with a fork in a criss-cross pattern.
4. 4 Bake in the preheated oven until edges are golden, 12 to 15 minutes.
5. 5 Cool for 1 minute before transferring to a wire rack to cool completely.

By Fioa

Ingredients

• ✓ natural sweetener
• cottage cheese
• cream cheese
• cocoa powder
• coconut extract
• coconut flakes

Instructions

1. 1 Combine cottage cheese and cream cheese in the bowl of a mini food-processor. Blend until smooth and no lumps remain, about 30 seconds. Scrape down sides of bowl and add in sweetener, cocoa powder, and coconut extract. Blend again until thoroughly combined.
2. 2 Refrigerate until set, at least 30 minutes. Top with coconut before serving.

By France Cevallos

Ingredients

• ✓ natural sweetener
• heavy cream
• strawberry
• vodka
• vanilla extract
• xanthan gum
• salt

Instructions

1. 1 Combine heavy cream, strawberries, sweetener, vodka, vanilla extract, xanthan gum, and salt in a wide-mouth pint-size jar.
2. 2 Using an immersion blender and an up and down motion, blend cream mixture for 60 to 75 seconds, or until thickened and soft peaks have formed.
3. 3 Cover jar and freeze, stirring every 30 to 40 minutes, until ice cream reaches your ideal consistency, 3 to 4 hours.

By France Cevallos

Ingredients

• ✓ natural sweetener
• heavy cream
• blueberry
• vodka
• maple extract
• xanthan gum
• salt

Instructions

1. 1 Combine heavy cream, blueberries, sweetener, vodka, maple extract, xanthan gum and salt in a wide-mouth pint-sized jar. Using an immersion blender and an up and down motion, blend cream mixture for 60 to 75 seconds, or until cream has thickened and soft peaks have formed
2. 2 Cover jar and place in the freezer, stirring every 30 to 40 minutes, until ice cream reaches an ideal consistency, 3 to 4 hours.

By France Cevallos

Ingredients

• ✓ natural sweetener
• bacon
• broccoli
• cheddar cheese
• green onion
• sunflower seed
• mayonnaise
• apple cider vinegar

Instructions

1. 1 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble once cool enough to handle.
2. 2 Combine bacon, broccoli, Cheddar cheese, green onions, and sunflower seeds in a large bowl.
3. 3 Stir mayonnaise, sweetener, and apple cider vinegar together in a small bowl. Pour dressing over broccoli mixture and toss until well combined.

By Yoly

Ingredients

• ✓ natural sweetener
• all-purpose flour
• baking powder
• cinnamon
• baking soda
• salt
• avocado
• buttermilk
• egg
• vanilla extract
• pecan

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x5-inch loaf pan.
2. 2 Sift flour, sweetener, baking powder, cinnamon, baking soda, and salt in a bowl; set aside.
3. 3 Mix avocado, buttermilk, egg, and vanilla together in a separate bowl. Add dry ingredients and mix until just combined. Stir in pecans. Pour batter into the prepared pan.
4. 4 Bake in the preheated oven until a toothpick inserted in center comes out clean, 60 to 75 minutes. Cool in the pan for 10 minutes. Invert onto a wire rack and cool completely before slicing.

By Yoly

Ingredients

• ✓ natural sweetener
• almond flour
• coconut flour
• poppy seed
• lemon
• baking powder
• salt
• xanthan gum
• egg
• butter
• sour cream
• vanilla extract
• heavy cream

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a muffin tin or line with paper muffin liners.
2. 2 Mix sweetener, almond flour, coconut flour, poppy seeds, lemon zest, baking powder, salt, and xanthan gum together in a bowl.
3. 3 Beat eggs in a bowl with an electric mixer on high speed until fluffy, about 2 minutes. Beat in butter, sour cream, and vanilla. Add sweetener mixture. Stir in cream slowly until batter is thick and smooth. Pour into the prepared muffin tin.
4. 4 Bake in the preheated oven until tops are golden, 15 to 20 minutes.

By Nicki Morganti

Ingredients

• ✓ natural sweetener
• almond flour
• butter
• egg
• vanilla extract
• cinnamon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Mix almond flour, butter, sweetener, egg, vanilla, and cinnamon together in a bowl until well combined. Roll dough into twelve 1-inch balls. Place balls onto the prepared baking sheet. Press down twice with a fork onto each ball to make a crisscross.
3. 3 Bake in the preheated oven until the edges are golden, 12 to 15 minutes. Cool on the baking sheet briefly before transferring to a wire rack to cool completely.

By Fioa

Ingredients

• ✓ natural sweetener
• almond flour
• coconut flour
• lime zest
• salt
• butter
• lime juice
• coconut milk
• powdered sweetener
• butter
• lime zest
• egg
• coconut
• lime zest

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
2. 2 Make the crust: Mix almond flour, sweetener, coconut flour, lime zest, and salt in a large bowl together in a large bowl until thoroughly combined. Cut in butter with a fork until combined and no lumps remain. Press crust mixture into the bottom of the prepared baking dish.
3. 3 Bake in the preheated oven until lightly browned, 10 to 15 minutes. Remove from the oven; keep the oven on.
4. 4 Make the filling: Whisk lime juice, coconut milk, sweetener, melted butter, and lime zest in a medium saucepan over medium heat. Mix until sweetener is dissolved; do not let boil. Gradually add beaten eggs, whisking constantly, until mixture is foamy and airy and starts to thicken, 5 to 10 minutes. Remove filling from the heat and spread evenly over the crust.
5. 5 Return to the oven and bake until filling is set in the middle, 10 to 15 minutes.
6. 6 While the bars are baking, make the topping: Toast shredded coconut in a small skillet over medium heat until lightly browned, 2 to 3 minutes. Remove from the heat and toss in lime zest.
7. 7 Remove bars from the oven and sprinkle topping over the surface. Let cool for 15 minutes, then transfer to the refrigerator until chilled, about 2 hours.
8. 8 Cut into 12 bars.

By France Cevallos

Ingredients

• ✓ natural sweetener
• ✓ natural sweetener
• pastry
• pumpkin
• evaporated milk
• egg
• vanilla
• pumpkin pie spice
• kosher salt
• whipped topping

Instructions

1. 1 Preheat oven to 400 degrees F.
2. 2 Roll out pastry on floured surface 1 inch larger than inverted 9-inch pie pan.
3. 3 Ease pastry into pan; flute and trim edge.
4. 4 Mix pumpkin, evaporated milk, and eggs on medium speed until well blended; add additional ingredients; mix well.
5. 5 Pour mixture into prepared pastry shell.
6. 6 Bake for 35 to 40 minutes or until knife inserted into center comes out clean.
7. 7 Cool on wire rack.
8. 8 Top with whipped topping, if desired.

By TruviaR

Ingredients

• ✓ natural sweetener
• cinnamon
• vanilla extract
• almond milk
• honey
• butter
• powdered sugar substitute
• nut
• honey
• applesauce
• canola oil
• egg
• salt
• baking soda
• baking powder
• cinnamon
• flour

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease an 11x7-inch baking dish.
2. 2 Combine flour, sweetener, cinnamon, baking powder, baking soda, and salt in a large bowl; mix until well combined.
3. 3 Whisk together egg, oil, applesauce, and honey in a second bowl until well combined. Stir into the dry ingredients. Fold in nuts. Transfer batter into the prepared baking dish and smooth out the surface.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 22 minutes. Remove from oven and allow to cool.
5. 5 For the icing, combine powdered sugar substitute, butter, honey, almond milk, vanilla, and cinnamon in a bowl. Spread or drizzle icing onto the cooled bars.

By Yoly

Ingredients

• ✓ natural sweetener
• ice
• tequila
• lime juice
• salt
• lime
• mason jar
• sparkling water

Instructions

1. 1 Fill a shaker half-full with ice. Add tequila, lime juice, and sweetener to the shaker. Seal and shake vigorously until outside is frosted, 10 to 15 seconds.
2. 2 Place salt on a plate. Run 1 lime wedge along the rim of the Mason jar. Press the rim down into salt. Fill the jar with ice cubes.
3. 3 Strain margarita into the jar. Top with sparkling water; stir. Garnish with remaining lime wedge.

By France Cevallos

Ingredients

• ✓ natural sweetener
• ✓ natural sweetener
• cooking spray
• almond flour
• butter
• almond extract
• cranberry
• orange juice
• orange zest
• arrowroot powder
• pecan
• cinnamon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray an 8x8-inch baking pan with cooking spray and set aside.
2. 2 Pour almond flour, sweetener, melted butter, and almond extract for crust in a medium bowl and mix well. Set aside 1/3 of the mixture to be used later for the streusel topping. Press remaining 2/3 of the mixture into the prepared baking pan.
3. 3 Bake in the preheated oven until partially golden, about 5 minutes. Remove and set aside.
4. 4 Combine cranberries, sweetener, orange juice, orange zest, and arrowroot powder in a small saucepan. Bring to a boil over medium heat; reduce heat to medium-low and let simmer until all of the cranberries have popped, about 10 minutes. Remove from heat and let cool for about 5 minutes. Spread cranberry filling over the crust.
5. 5 Stir pecans and cinnamon into the remaining crust mixture, mixing until incorporated. Sprinkle streusel topping evenly over the cranberry mixture.
6. 6 Bake in the preheated oven until set, about 30 minutes. Remove from the oven and cool completely before cutting into bars, 30 minutes to 1 hour.

By lutzflcat

Ingredients

• ✓ natural sweetener
• almond meal
• butter
• cream cheese
• heavy cream
• water
• egg
• sour cream
• almond flour
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with paper liners.
2. 2 Mix together almond meal and melted butter in a large bowl until well combined. Spoon into the bottoms of the paper liners in the pan; press down to form a flat crust.
3. 3 Stir together cream cheese and sweetener in a separate bowl just until smooth. Mix in whipping cream and water. Add eggs one at a time, whisking well after each addition. Stir in sour cream, almond flour, and vanilla until incorporated. Spoon into the prepared paper liners.
4. 4 Bake in the preheated oven until cheesecakes are almost set in the middle, 15 to 18 minutes. Be careful not to overcook. Let cool at room temperature; refrigerate for 8 hours to overnight.

By Theresa

Ingredients

• ✓ natural sweetener
• water
• clove
• black peppercorn
• allspice berry
• red wine
• simple syrup
• sparkling water
• orange juice
• orange
• lemon
• lime
• ice cube

Instructions

1. 1 Spiced Simple Syrup: Place all of the ingredients in a medium saucepot, stir.
2. 2 Place on high heat, bring to a boil. Reduce heat, and simmer 5 minutes.
3. 3 Remove from heat, allow to cool completely.
4. 4 Pour syrup through a strainer to remove spices.
5. 5 Pour syrup into a jar with lid and store refrigerated. Shake before using.
6. 6 Sangria: Combine wine, 3/4 cup spiced simple syrup, sparkling water, orange juice, and fruit slices. Stir briskly.
7. 7 Serve over ice in large red wine glasses.

By TruviaR