Type what you have

Ingredients

• ✓ brown sugar substitute
• olive oil
• onion
• garlic
• pumpkin pie spice
• salt
• chicken stock
• pumpkin puree
• heavy cream
• walnut

Instructions

1. 1 Heat olive oil in a large saucepan over medium heat. Add onion; cook 2 to 3 minutes. Reduce heat to medium-low; add garlic and cook until onion is beginning to soften, 2 to 3 minutes more. Stir in sugar substitute, pumpkin pie spice, and salt; stir in chicken stock to combine. Whisk in pumpkin purée until fully incorporated. Cover; simmer soup for 10 minutes.
2. 2 Blend soup carefully using an immersion blender until smooth; stir in 1 cup heavy cream until incorporated. Taste; adjust salt, if necessary.
3. 3 Drizzle servings with heavy cream; sprinkle with walnuts.

By France Cevallos

Ingredients

• ✓ brown sugar substitute
• pecan
• butter
• vanilla extract
• cinnamon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix pecans, butter, brown sugar substitute, vanilla extract, and cinnamon together. Press into the bottom and up the sides of an 8-inch pie pan.
3. 3 Bake in the preheated oven until lightly golden, about 12 minutes. Do not let pecans brown.

By Drew Johnson

Ingredients

• ✓ brown sugar substitute
• half-and-half
• pumpkin puree
• pumpkin syrup
• pumpkin spice

Instructions

1. 1 Combine half-and-half, pumpkin, brown sugar substitute, syrup, and pumpkin spice in a saucepan. Stir to combine and heat over medium heat, stirring constantly, until thoroughly warmed, 6 to 7 minutes. Do not boil.

By Yoly

Ingredients

• ✓ brown sugar substitute
• peach slice
• pecan
• flour
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Arrange peach slices in a single layer in a baking dish. Combine brown sugar substitute, pecans, flour, and vanilla extract in a bowl until evenly mixed; spread over peach slices.
3. 3 Bake in the preheated oven until peaches are heated through, 20 to 30 minutes.

By libton

Ingredients

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

• ✓ brown sugar substitute
• ✓ brown sugar substitute
• butter
• cinnamon
• allspice
• nutmeg
• salt
• cinnamon
• baking powder
• all-purpose flour
• granulated sugar substitute
• vanilla extract
• butter
• egg
• almond milk
• almond milk
• cooking spray

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray 2 donut pans with nonstick cooking spray.
2. 2 Place 1/2 cup plus 2 tablespoons almond milk, egg, butter, and vanilla in a bowl and mix well. Add granulated sugar substitute and mix until well combined.
3. 3 Sift flour, baking powder, cinnamon, salt, nutmeg, and allspice together. Add to the egg mixture and stir to combine. Pour into the donut pans, filling each cavity 3/4 full.
4. 4 Mix 1/2 cup plus 2 tablespoons brown sugar substitute and cinnamon together for the topping. Sprinkle over the donuts. Drizzle melted butter over the tops.
5. 5 Bake in the preheated oven until golden brown, 18 to 21 minutes. Let cool in the pans for 10 minutes, the transfer to a wire rack to cool completely.

By Yoly