Cupcakes

• 3 large eggs
• 3 tbsp coconut milk
• 3 tbsp unsalted butter, melted
• ¼ cup xylitol
• Pinch pure powdered stevia
• 1 tsp vanilla
• ½ tsp red food coloring (use less if using a gel food color)
• ¼ cup coconut flour
• 2 tbsp unsweetened Dutched cocoa powder
• ¼ tsp baking powder
• ¼ tsp salt
  
  

Cream Cheese Frosting

• ½ cup cream cheese
• ¼ cup unsalted butter
• 2 tbsp erythritol
• ½ tsp vanilla
• ¼ tsp peppermint extract
• 4 sugar-free starlight mints (optional)

Instructions

1. Make Cupcakes: Preheat oven to 375°F. Prepare a muffin tin with paper cups or use a silicone mold.
2. In a medium bowl, whisk the eggs with the coconut milk, butter, xylitol, stevia, vanilla and red food coloring.
3. In a separate bowl whisk together the coconut flour, cocoa powder, baking powder and salt. Add the egg mixture and whisk to fully incorporate the dry ingredients.
4. Divide into the muffin cups, place in the oven and bake for 15-18 minutes until fully set in the center. Remove from the oven and cool for 10 minutes before removing from the pan and finish cooling on a wire rack.
5. Make Cream Cheese Frosting: Powder the erythritol and set it aside. In the bowl of a stand mixer or with an electric mixer, beat the cream cheese until smooth. Add the butter and beat for 1 minute. Add the erythritol, vanilla and peppermint extract beating until incorporated into a smooth frosting; about 1 minute. Frost cupcakes and top with crushed mints (optional).

Net Carbs : 2.3
sugarOH : 12

​Cupcakes

• 6 tbsp unsalted butter, melted
• 6 large eggs
  
• 4 tbsp xylitol
  
• 3 tbsp erythritol
  
• Pinch pure powdered stevia
  
• 2 tsp vanilla (or 1 vanilla bean, scraped)
  
• 1 tsp lemon juice
  
• ½ cup coconut flour
  
• ½ tsp baking powder
  
• ½ tsp baking soda
  
• ½ tsp salt
  

• 10 small fresh or frozen cherries
• 40 sugar-free chocolate chips
• 2 tbsp coconut flour
• 1 Tbsp xylitol
• 2 tsp erythritol
• 1 pinch pure powdered stevia
• 2 tbsp cocoa powder
• ⅛ tsp baking soda
• ⅛ tsp baking powder
• Pinch of salt
• 1 large egg
• 2 tbsp coconut oil, melted
• 2 tbsp coconut milk
• ½ tsp vanilla

Instructions

• 14 large egg whites
  
• ½ tsp cream of tartar
  
• ½ cup unsalted butter, melted
  
• ½ cup coconut milk
  
• 7 egg yolks
  
• ⅓ cup xylitol
  
• 3 tbsp erythritol
  
• Pinch pure powdered stevia
  
• 2 tsp lemon zest
  
• 1 tsp vanilla
  
• ½ tsp salt
  
• 1 cup coconut flour, sifted
  
• 1 tsp baking powder

Instructions

1. Preheat oven to 325°F. Prepare 3 mini Bundt pans or one large Bundt pan with oil. Set aside.

2. Combine the egg whites and cream of tartar in a large bowl. Use a handheld or standing mixer to beat the egg whites until stiff peaks form. Set aside.

3. In a medium bowl whisk together the melted butter, coconut milk, egg yolks, sweeteners, lemon zest, vanilla and salt. Once fully combined add the coconut flour and baking powder. Blend quickly (the longer it sits the more likely it will become very thick).

4. Add ⅓ of the egg whites to the coconut mixture and stir to combine. Gently add another ⅓ of the eggs to the mixture and using a spatula fold into the batter. Repeat for the remaining egg whites. Do not overmix, try to keep as much air in the batter as possible.

5. Fill each pan then bake for 40-45 minutes until fully set, golden on top and it begins to pull away from the sides of the pan. Allow to cool for 15 minutes then invert and continue to cool. The cakes should fall from the pan but some gentle nudging may be necessary. NOTE: a large Bundt pan will require 65-75 minutes to completely bake.

Net Carbs : 3.1g
SugarOH: 8.3g

Cupcakes

• 3 eggs
• 3 Tbsp coconut milk
• 1/4 cup erythritol
• Pinch of Stevia
• 1 tsp Vanilla
• 3 Tbsp coconut oil, melted
• 1/4 cup coconut flour
• 2 Tbsp Dutch process cocoa powder
• 1/2 tsp  cinnamon (optional)
• 1/2 tsp baking powder
• 1/4 tsp salt

Frosting

• 1/2 cup unsalted butter
• 1/4 cup erythritol, powder 1st
• 1/4 cup xylitol, powder 1st
• Pinc of pure powdered Stevia
• 2 tsp vanilla
• 1 Tbsp coconut milk
• Pinch of salt or to taste
• 10 sugar free starlight mints

Instructions

1. Preheat oven to 375°F. Prepare a muffin tin with 6 paper liners. Set aside.

2. In a medium bowl, whisk the eggs with the coconut milk, erythritol, stevia, vanilla, and melted coconut oil. Set aside.

3. In a small bowl whisk together the coconut flour, cocoa powder, cinnamon, baking powder, and salt. Add to egg mixture and whisk until fully incorporated.

4. Divide into baking cups and bake for 15-18 minutes or until fully set in the center. Remove from oven and cool in the pan on a wire rack.

5. Make Frosting: Powder the xylitol and erythritol in a blender until very fine, then measure and add to a bowl with the butter beating with an electric mixer for several minutes until creamy and the sweeteners are no longer grainy.

6. Add the coconut milk and vanilla beating until smooth and well combined. Add additional coconut milk if a lighter consistency is desired. Adjust for sweetness by adding a pinch of stevia if desired. Also a drop of peppermint essential oil can be used to flavor the frosting. Frost the cupcakes using a piping bag or by hand. Crush the mints in a plastic bag and pour into a bowl. Dip the cupcakes frosting side down into the crushed mints or sprinkle them on top.

Net Carbs: 2.8g
SugarOH: 24g

• 1 large egg
• 1 tbsp unsweetened coconut milk
• 1 tsp olive oil
• ½ tsp vanilla (optional)
• 1 tsp xylitol
• 2 tbsp chia meal
• 2 tbsp unsweetened protein powder
• ½ tsp cinnamon
• ¼ tsp baking powder
• ⅛ tsp salt

Instructions

1. Whisk the egg, coconut milk, olive oil, vanilla and xylitol in a microwave safe coffee cup.
2. Add the chia meal (blend 2 tbsp seeds in a blender to make the meal), protein powder, cinnamon, baking powder and salt. Stir until fully blended and thick.
3. Microwave for 1 minute. You will see the muffin rise to the top of the mug but it will collapse towards the end and stay below the rim. Remove from the mug by tapping upside onto a plate. Sometimes it may stick so use a knife to gently go around the outside edges of the muffin where it may be sticking to the mug.
4. Slice and enjoy immediately. Delicious with a tablespoon of unsweetened jam, cream cheese or both!

Net Carbs : 1.7g
SugarOH: 4g

• 4 oz strawberries
• 2 tbsp coconut oil, melted
• 3 eggs
• ⅓ cup Greek yogurt
• 3 tbsp erythritol
• 2 tbsp xylitol
• Pinch pure powdered stevia
• 1 tsp vanilla
• ½ tbsp orange zest
• 1 cup almond flour
• ¼ cup coconut flour
• ½ tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt

Instructions

1. Preheat oven to 375°F. Prepare a muffin pan with 8 paper liners. Set aside. Finely chop the strawberries and set aside.
2. Whisk together the oil, eggs, Greek yogurt, erythritol, xylitol, stevia, vanilla and orange zest .
3. In a separate bowl combine the almond meal, coconut flour, baking powder, baking soda, and salt.
4. Add the wet ingredients to the dry ingredients and blend until fully combined. Fill muffin cups and bake for 25-30 minutes until set in the center and golden on the tops. Allow to cool for 10 minutes in the pan and then cool completely on a wire rack. Enjoy immediately or store in an airtight container in the refrigerator for one week or in the freezer for up to one month.

Net Carbs: 3.7g
SugarOH: 7.5g

Pumpkin Flan

• 6 large eggs
• 4 large egg yolks
• 13.5 oz canned coconut milk
• 1 cup heavy cream
• ¾ cup pumpkin puree
• ¼ cup xylitol
• ¼ cup erythritol
• 1 pinch pure powdered stevia
• 1 tsp cinnamon
• ½ tsp ginger
• ½ tsp nutmeg
• ¼ tsp cloves

Caramel Sauce

• ¼ cup xylitol
• ½ tsp maple extract