Type what you have

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

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
• 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
• plain greek yogurt
• vanilla extract
• granola cereal
• mixed fruit

Instructions

1. 1 Combine yogurt, sweetener, and vanilla extract in a large bowl. Stir well.
2. 2 Place 1 cup of frozen fruit in each of 8 plastic cups. Top each with 1/2 cup yogurt mixture. Store in the refrigerator until needed.
3. 3 Top each cup of fruit and yogurt with 1/4 cup granola before eating.

By Jenny Tovey

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
• ice cube
• watermelon
• coconut water
• cherry

Instructions

1. 1 Place ice in a blender; add watermelon, coconut water, cherries, and sweetener. Cover blender; blend until slushy, about 1 minute. Pour into 2 glasses to serve.

By keli_m

Ingredients

• ✓ sucralose sweetener
• coffee
• soy milk
• chocolate syrup
• peanut butter
• vanilla extract

Instructions

1. 1 Pour coffee into an ice cube tray; freeze until coffee ice cubes form, 1 to 2 hours.
2. 2 Combine coffee ice cubes, soy milk, chocolate syrup, peanut butter, vanilla extract, and no-calorie sweetener in a blender. Cover and blend until frothy.

By Yoly

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
• walnut
• almond
• pistachio
• honey
• vanilla extract
• salt
• cocoa powder
• nonfat dry milk powder

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spread walnuts, almonds, and pistachios on a rimmed baking sheet.
2. 2 Bake nuts in the preheated oven until toasted and fragrant, 10 to 15 minutes.
3. 3 Transfer to a food processor while still hot; process at high speed until broken down and starting to clump together. Turn off processor and scrape down sides with a spatula. Begin processing again until a cream starts to form. Add sucralose, honey, vanilla extract, and salt; blend for 1 minute more.
4. 4 Add cocoa powder gradually, alternating with milk powder, and process for 1 minute more. Let cool completely. Scoop into a jar and refrigerate.

By Jalejandrof

Ingredients

• ✓ sucralose sweetener
• onion
• butternut squash
• fennel
• water
• cinnamon
• salt
• black pepper

Instructions

1. 1 Place a large pot over high heat. Add onions, mixing constantly until golden without lowering the heat, 5 to 10 minutes. Add butternut squash and fennel. Add just enough water to stir vegetables without covering. Bring to a boil. Season with sucralose, cinnamon, salt, and pepper and reduce heat. Simmer soup until tender and thick, about 1 hour.
2. 2 Blend soup using a stick blender until mostly smooth with a few chunks.

By M-O-T

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
• yellow mustard
• cider vinegar
• chili powder
• black pepper
• white pepper
• cayenne pepper
• soy sauce
• butter
• liquid smoke

Instructions

1. 1 In a saucepan over medium heat, stir together mustard, sweetener, cider vinegar, chili powder, black pepper, white pepper, and cayenne pepper. Simmer for 30 minutes.
2. 2 Stir in soy sauce, butter, and liquid smoke; simmer for 10 more minutes. Cool completely; refrigerate overnight to blend flavors before using.

By WBAKER

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
• nonfat cherry yogurt
• egg substitute
• all-purpose flour
• whole wheat flour
• baking powder
• salt
• strawberry

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin or line with paper liners.
2. 2 Lightly whisk milk, yogurt, and egg substitute together in a small bowl; set aside.
3. 3 Combine all-purpose and whole wheat flours, sweetener, baking powder, and salt in a large bowl; stir in strawberries until evenly coated. Stir in milk mixture until batter comes together; evenly divide among the prepared muffin cups.
4. 4 Bake in the preheated oven until tops bounce back when gently pressed or a toothpick inserted into centers comes out clean, about 25 minutes. Cool for 10 minutes in the tin, then transfer muffins to a wire rack to cool completely.

By Jenny Harmon

Ingredients

• ✓ sucralose sweetener
• cooking spray
• sriracha sauce
• butter
• dijon mustard
• soy sauce
• ginger
• onion powder
• salt
• chicken wing

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray.
2. 2 Combine sriracha, butter, sucralose, mustard, soy sauce, ginger, onion powder, and salt in a saucepan. Cook and stir over medium heat until blended and heated through, about 5 minutes.
3. 3 Place cooked wings in a large bowl with sauce and toss gently to coat. Spread on the prepared baking sheet.
4. 4 Bake in the preheated oven until sauce thickens slightly, 5 to 10 minutes.

By SunnyDaysNora

Ingredients

• ✓ sucralose sweetener
• cod fillet
• coconut aminos
• parmigiano-reggiano cheese
• garlic keto bread crumb
• coconut flakes
• salt
• chipotle pepper
• egg yolk
• heavy cream
• coconut aminos

Instructions

1. 1 Marinate cod in 1/4 cup coconut aminos in a glass or ceramic bowl in the refrigerator for 8 hours.
2. 2 Combine Parmigiano-Reggiano cheese, bread crumbs, coconut flakes, sweetener, salt, and chipotle pepper in the bowl of a food processor; blend into a moderately fine powder. Transfer to a large plate.
3. 3 Mix together egg yolks, cream, and 2 tablespoons coconut aminos in a shallow bowl until well combined for egg wash.
4. 4 Remove fish fillets from marinade, dip in egg wash, and cover completely in bread crumb mixture until thickly coated. Discard any excess marinade.
5. 5 Air-fry at 360 degrees F (182 degrees C) until fish flakes easily with a fork, 7 to 8 minutes.

By theChrisMarsh

Ingredients

• ✓ sucralose sweetener
• cooking spray
• rolled oat
• almond
• brown sugar
• salt
• cinnamon
• applesauce
• white sugar
• vanilla extract

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C). Lightly spray large baking sheet with non-stick cooking spray.
2. 2 Mix oats, almonds, sweetener, salt, and cinnamon in a large bowl.
3. 3 Stir applesauce and sugar together in a small saucepan; bring to a simmer over medium heat and immediately remove from heat. Stir vanilla into the applesauce mixture; pour over the oats mixture and toss to coat. Spread the mixture onto the prepared baking dish.
4. 4 Bake until golden brown, stirring occasionally, 20 to 30 minutes. Place baking sheet on a cooling rack until granola is completely cooled.

By EntirelyEmily

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
• ✓ sucralose sweetener
• cornstarch
• egg white
• coconut extract
• panko bread crumb
• coconut
• shrimp
• salt
• black pepper
• cooking spray
• pineapple
• chili garlic sauce
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place cornstarch in a small bowl. Beat egg whites and coconut extract in a second bowl with a fork until almost forming peaks. Mix bread crumbs, coconut, and sucralose in a third bowl.
3. 3 Dredge shrimp, one at a time, in cornstarch, then in the egg mixture, and finally in the bread crumb mixture. Place the breaded shrimp on a plate; season with salt and pepper. Spray both sides of shrimp with cooking spray and place on a nonstick baking sheet.
4. 4 Bake in the preheated oven, about 10 minutes, flipping halfway through the cooking time.
5. 5 Meanwhile, combine canned pineapple, chili garlic sauce, and sucralose in a food processor or blender. Blend until completely smooth; season with salt and pepper. Serve shrimp with dipping sauce immediately after baking.

By staceywatts

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
• whole wheat flour
• all-purpose flour
• rolled oat
• cornmeal
• baking powder
• salt
• baking soda
• cinnamon
• egg white
• yogurt
• milk
• water
• cooking spray

Instructions

1. 1 Whisk both flours, oats, cornmeal, sweetener, baking powder, salt, baking soda, and cinnamon together in a medium bowl.
2. 2 Whisk egg whites, yogurt, milk, and water together in a separate bowl. Pour into the flour mixture and mix until just moistened.
3. 3 Spray a skillet with cooking spray and heat over medium heat. Working in batches if necessary, pour about 1/3 cup batter per pancake onto the skillet. Cook until bubbles begin to form in the center, 2 to 4 minutes. Flip and cook until golden brown on the other side, 1 to 2 minutes.

By 9KATIE9

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
• 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
• 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
• cumin
• cayenne pepper
• pecan
• salt

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C).
2. 2 Melt butter in a skillet over medium heat. Stir cumin and cayenne pepper into the butter until dissolved, about 1 minute. Remove skillet from heat and immediately stir pecans, sucralose sweetener, and salt into the butter mixture to coat the nuts completely. Spread coated nuts onto a baking sheet.
3. 3 Bake pecans in preheated oven until lightly browned, stirring occasionally, 25 to 30 minutes.

By PenRip

Ingredients

• ✓ sucralose sweetener
• water
• cucumber
• lime juice

Instructions

1. 1 Blend 2 cups water, cucumbers, lime juice, and 2 tablespoons sweetener together in a blender until smooth.
2. 2 Pour into a pitcher; add remaining 3 cups of water. Stir in additional 2 tablespoons of sweetener to taste. Serve over ice.

By Yoly