Type what you have

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 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 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
• 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
• 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
• 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
• 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
• butter
• ricotta cheese
• sugar
• egg
• vanilla extract
• almond extract
• all-purpose flour
• baking powder
• salt
• blueberry

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Coat a 9x13-inch pan with butter.
2. 2 Beat butter and ricotta cheese together in a stand mixer fitted with a paddle attachment until creamy. Add sugar and sucralose sweetener; beat until smooth. Add eggs one at a time, mixing well until each is incorporated. Mix in vanilla extract and almond extract.
3. 3 Whisk flour, baking powder, and salt together in a bowl. Slowly mix flour mixture into butter mixture. Fold blueberries gently into the batter.
4. 4 Pour batter evenly into the prepared pan.
5. 5 Bake cake in the preheated oven until edges are golden brown, 25 to 30 minutes. Continue baking until the center is set and a toothpick inserted into the center comes out clean, 50 to 75 minutes.

By BachFromTheDead

Ingredients

• ✓ sucralose sweetener
• margarine
• cocoa powder
• egg
• all-purpose flour
• salt
• skim milk
• walnut
• instant pudding
• skim milk

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 inch pan.
2. 2 In a small saucepan over medium heat, melt margarine and cocoa together, stirring occasionally until smooth. Remove from heat and set aside to cool. In a large bowl, beat eggs until frothy. Stir in the sucrolose sweetener. Combine the flour and salt; stir into the egg mixture then mix in the cocoa and margarine. Finally stir in the 1/4 cup of milk and if desired, the walnuts. Pour into the prepared pan.
3. 3 Bake for 25 to 30 minutes in the preheated oven, until a toothpick inserted into the center, comes out clean. To make frosting, Mix together the sugar free chocolate pudding mix and 1 cup skim milk using an electric mixer. Mix for about two minutes or until thick. Spread over cooled brownies before cutting into squares.

By Judy Figuary

Ingredients

• ✓ sucralose sweetener
• butter
• vegetable oil butter spread
• white sugar
• egg white
• vanilla extract
• almond extract
• cake flour
• baking powder
• green tea powder
• milk

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
2. 2 Beat the butter, vegetable oil butter spread, sweetener, and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature egg whites one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla and almond extracts with the last egg. Combine cake flour, baking powder, and green tea powder in a small bowl. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Pour the batter into prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

By muffin_girl

Ingredients

• ✓ sucralose sweetener
• almond meal
• butter
• cream cheese
• egg
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
2. 2 Mix together almond meal and melted butter in a small bowl until well combined; spoon into the bottoms of the paper liners and press into a flat crust.
3. 3 Beat together cream cheese, sweetener, eggs, and vanilla in a large bowl with an electric mixer on medium speed until smooth. Spoon evenly over crust layer in the paper liners.
4. 4 Bake in the preheated oven until cream cheese mixture is nearly set in the centers, 15 to 17 minutes. Let cupcakes cool at room temperature until cool enough to handle. Refrigerate before serving, 8 hours to overnight.

By Beth

Ingredients

• ✓ sucralose sweetener
• ✓ sucralose sweetener
• brown sugar
• butter
• egg
• vanilla extract
• cinnamon
• baking powder
• all-purpose flour
• egg white
• powdered sugar
• cinnamon
• powdered sugar
• skim milk
• vanilla extract
• cinnamon

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a cookie sheet.
2. 2 Beat brown sugar, butter, and sweetener together in a bowl with an electric mixer until smooth. Add egg, vanilla, cinnamon, and baking powder; mix well. Gradually stir in flour; the mixture will be slightly sticky.
3. 3 Flour your hands and roll and pinch dough into 18 logs; transfer to the prepared cookie sheet forming each log into a cinnamon roll shape.
4. 4 Prepare cookie top coat: Put egg white in a small bowl. Mix powdered sugar, cinnamon, and sweetener together in a second bowl. Brush egg white on top of each cookie, then apply sugar topping.
5. 5 Bake in the preheated oven for 7 minutes. Cookies will be slightly soft when they comes out; you want them like this. Let stand for 5 minutes.
6. 6 Meanwhile, prepare icing: Mix 1 cup powdered sugar, 1 tablespoon milk, vanilla, and cinnamon in a pot over low heat. Stir until melted and combined; you can play with the consistency by adding more sugar or milk.
7. 7 Drizzle icing over cookies and let sit for 3 minutes before serving.

By JJack2

Ingredients

• ✓ sucralose sweetener
• butter
• pecan
• stevia sugar substitute
• cinnamon
• salt
• pumpkin puree
• egg
• ginger
• nutmeg
• allspice
• clove

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine melted butter, pecans, stevia, cinnamon, and salt in a bowl. Press into the bottom of a 10-inch pie pan.
3. 3 Bake crust in the preheated oven for 5 minutes. Remove from the oven and increase temperature to 425 degrees F (220 degrees C).
4. 4 Combine pumpkin puree, eggs, sweetener, ginger, nutmeg, allspice, and cloves in a bowl and mix completely. Pour filling into pie crust.
5. 5 Bake in the hot oven for 15 minutes. Reduce temperature to 350 degrees F (175 degrees C). Continue baking until a knife inserted into the pie comes out clean, 50 to 60 minutes more. Cool for 1 hour before refrigerating. Refrigerate for 2 to 3 hours before serving.

By Linda Nofsinger

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
• cooking spray
• apple
• salt
• lemon juice
• raisin
• cinnamon
• water

Instructions

1. 1 Heat a small skillet over low heat; spray with cooking spray. Add apple, season with salt, and cook until warmed through, 1 to 2 minutes. Sprinkle lemon juice over apples and toss to coat. Stir in raisins, cinnamon, and sweetener. Cook until apples are easily pierced with a fork, adding water if mixture is too dry, 5 to 7 minutes.

By Shasha

Ingredients

• ✓ sucralose sweetener
• cooking spray
• cream cheese
• pumpkin puree
• egg
• pumpkin pie spice
• cinnamon
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray an 8-inch glass baking dish with cooking spray.
2. 2 Place cream cheese in the bowl of a stand mixer fitted with the paddle attachment; beat on high speed until smooth. Add pumpkin puree, eggs, sweetener, pumpkin pie spice, cinnamon, and vanilla extract. Beat well. Pour batter into the prepared dish.
3. 3 Bake in the preheated oven until center is set, about 40 minutes. Cool to room temperature before serving, or serve cold.

By Paula Mahon

Ingredients

• ✓ sucralose sweetener
• cooking spray
• pumpkin puree
• skim milk
• egg substitute
• vanilla extract
• cinnamon
• ginger
• nutmeg

Instructions

1. 1 Gather ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch pie dish with cooking spray.
2. 2 Beat pumpkin puree, milk, sweetener, egg substitute, vanilla, cinnamon, ginger, and nutmeg in a bowl until smooth; pour into the prepared pie dish.
3. 3 Bake in the preheated oven until the center is set, about 30 minutes. Remove from the oven and cool completely before serving.

By Elaine S

Ingredients

• ✓ sucralose sweetener
• milk
• butter
• egg
• vanilla extract
• all-purpose flour
• baking powder
• blueberry
• brown sugar substitute
• cinnamon
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
2. 2 Whisk 1 1/2 cups sucralose sweetener, milk, 3/4 cup melted butter, eggs, and vanilla together in a large bowl. Whisk 3 cups flour and baking powder together; stir into milk mixture until just blended. Fold in blueberries. Spread evenly in the prepared pan.
3. 3 Combine malitol sweetener, remaining 3/4 cup flour, and cinnamon in a small bowl; stir in 1/2 cup softened butter with a fork until mixture is crumbly. Sprinkle over top of cake.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. This cake is best served warm.

By IBSERVICE

Ingredients

• ✓ sucralose sweetener
• butter
• sugar
• egg
• milk
• all-purpose flour
• cocoa powder
• baking soda
• black cherry jam
• heavy cream
• vanilla extract
• maraschino cherry
• milk chocolate

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line two 12-cup muffin tins with paper liners.
2. 2 Beat butter and sugar in a large bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time; beat in milk. Add flour, cocoa powder, and baking soda; beat until batter is smooth.
3. 3 Spoon batter into the prepared muffin cups, filling each 1/2 full.
4. 4 Bake in the preheated oven until a toothpick inserted into centers comes out clean, 12 to 15 minutes. Transfer to a wire rack to cool completely, about 25 minutes.
5. 5 Cut tops off cooled cupcakes. Remove a small amount of centers from each cupcake. Fill centers with a small dab black cherry jam. Put tops back on, covering jam.
6. 6 Beat cream, sucralose sweetener, and vanilla extract in a chilled large glass or metal bowl with an electric mixer until soft peaks form. Refrigerate until chilled.
7. 7 Fit a piping bag with a coupler and a round or star tip. Drop piping bag into a tall glass and fold edges down around the glass. Spoon whipped cream into the bag. Gather edges and twist together. Pipe a swirl of whipped cream on top of each cupcake; top each with a maraschino cherry and grated chocolate.

By imcooking88

Ingredients

• ✓ sucralose sweetener
• cream cheese
• sweetened condensed milk
• coconut
• egg
• milk
• pecan
• vanilla extract
• salt
• graham cracker crust
• pineapple
• whipped topping
• coconut
• pecan

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Beat together cream cheese, sweetened condensed milk, sweetener, 1 cup coconut, eggs, milk, 1/4 cup pecans, vanilla, and salt in a large bowl until smooth; pour into the prepared crust.
3. 3 Bake in the preheated oven until filling is set and slightly browned around the edges, 35 to 40 minutes.
4. 4 Refrigerate cheesecake for 8 hours to overnight.
5. 5 Spread pineapple evenly over cooled cheesecake and top with whipped topping. Sprinkle 3 tablespoons coconut and 1 tablespoon pecans over whipped topping.

By Heather Sury

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
• 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