Type what you have

Ingredients

• ✓ erythritol
• almond milk
• avocado
• cocoa powder
• ice

Instructions

1. 1 Combine almond milk, avocado, sweetener, cocoa powder, and ice cubes in blender; blend until thick and creamy.

By Yoly

Ingredients

• ✓ erythritol
• coconut milk
• water
• ice cube
• avocado
• spinach
• medium-chain triglyceride oil
• vanilla powder

Instructions

1. 1 Combine coconut milk, water, ice cubes, avocado, spinach, erythritol, MCT oil, and vanilla powder in a blender. Blend until smooth.

By mybwriter

Ingredients

• ✓ erythritol
• ✓ erythritol
• almond flour
• butter
• vanilla extract
• cream cheese
• egg
• lemon juice
• vanilla extract
• lemon zest

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan and line the bottom with parchment paper. Wrap the bottom and sides of the pan with aluminum foil if worried about leakage.
2. 2 Stir almond flour, butter, erythritol, and vanilla extract together in a small bowl until well combined; the mixture will be crumbly. Press into the prepared pan bottom.
3. 3 Bake on the center rack in the preheated oven until just golden, 10 to 12 minutes. Allow to cool for 10 minutes.
4. 4 Meanwhile, beat cream cheese and powdered sweetener together using an electric stand or hand mixer at low speed until fluffy. Beat in eggs, one at a time. Add lemon juice, vanilla extract, and lemon zest; beat until well combined.
5. 5 Bake on the center rack in the preheated oven until almost set and slightly jiggly in the center, 45 to 55 minutes.
6. 6 Remove from the oven and let cool in the pan. Keep in the pan, cover, and refrigerate to fully set, at least 4 hours to overnight. Run a knife gently around the sides, unclamp, and carefully remove the pan; it should come right off.

By Holistic Yum

Ingredients

• ✓ erythritol
• ✓ erythritol
• ✓ erythritol
• cooking spray
• almond flour
• butter
• vanilla extract
• cream cheese
• egg
• lemon juice
• lemon zest
• vanilla extract
• raspberry

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan with cooking spray and line the bottom with parchment paper.
2. 2 Combine almond flour, butter, sweetener, and vanilla extract in the bowl of a food processor. Pulse until crust mixture has turned into pea-sized crumbs that stick together when squeezed. Transfer mixture to the prepared springform pan and press into a crust covering the bottom of the pan in an even layer.
3. 3 Bake crust in the preheated oven until edges start to crisp, about 10 minutes. Remove from oven and allow to cool.
4. 4 Reduce oven temperature to 325 degrees F (165 degrees C).
5. 5 Combine cream cheese and powdered sweetener in the bowl of a stand mixer. Beat on medium speed until smooth and completely combined. Scrape down sides of the bowl as needed.
6. 6 Add eggs, one at a time, to the bowl while the mixer is running and beat for 1 minute after each addition until mixture is light and resembles a thick batter. Beat in lemon juice, lemon zest, and 1 teaspoon vanilla extract. Pour batter onto prebaked crust in the springform pan and smooth out the top. Wrap the bottom of the pan with aluminum foil to prevent leaks.
7. 7 Set aside a handful of raspberries for garnish. Clean food processor and combine remaining raspberries and sweetener in the clean bowl. Pulse until mixture is smooth. Strain raspberry mixture through a mesh strainer into a bowl to filter out seeds. Discard seeds. Using a spoon, add dollops of raspberry puree onto cheesecake batter in the pan. Lightly drag a knife or a toothpick through puree to create a decorative pattern.
8. 8 Bake cake on the center rack of the hot oven until the sides of the cheesecake are firm and only the center remains slightly jiggly, about 75 minutes.
9. 9 Remove cheesecake from the oven and run a knife around the inside edge of the pan. Leave cheesecake in the pan and cool on a wire rack until room temperature. Lightly wrap cheesecake, still in the pan, and chill in the refrigerator until firm, 4 to 6 hours or overnight.
10. 10 Gently run a sharp knife around the inside edge of the pan; unlatch the pan and remove the springform ring, leaving the bottom of the pan in place to serve. Top with reserved berries and any remaining puree.

By Holistic Yum

Ingredients

• ✓ erythritol
• almond flour
• pecan
• cinnamon
• salt
• nutmeg
• butter
• egg
• vanilla extract
• coconut flour

Instructions

1. 1 Combine almond flour and ground pecans in a skillet over medium heat and cook until golden and fragrant, 3 to 6 minutes. Remove from heat. Whisk cinnamon, salt, and nutmeg into the skillet. Set aside to cool.
2. 2 Combine butter and erythritol in a large bowl; beat using an electric mixer until smooth and creamy. Stir in egg and vanilla extract. Mix in almond flour mixture and coconut flour; stir until dough forms. Form into a roll, wrap in plastic wrap, and refrigerate for 1 hour.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
4. 4 Cut dough roll into 24 cookies and place on the prepared baking sheet.
5. 5 Bake in the preheated oven until lightly browned, 12 to 15 minutes

By Evelyn