• 2 oz unsweetened chocolate
• 1 oz sugar-free chocolate
• 6 tbsp canned coconut milk
• 2 tbsp xylitol
• 1 tbsp erythritol
• Pinch pure powdered stevia
• 2 tbsp unsalted butter
• 1 tsp vanilla

Instructions

1. Finely chop the chocolates and place them in a medium bowl.
2. Place the coconut milk, xylitol, erythritol, and stevia in a sauce pan over low heat. Stir continuously until the mixture just begins to bubble around the outside of the pan. Remove from heat and pour over the chocolate and let sit for a few minutes to allow the chocolate to melt then whisk to blend. Add the butter and stir until melted. Add the vanilla or other flavorings, stir into a smooth mixture and adjust flavor if necessary.
3. Refrigerate for up to 2 weeks and serve warm by gently reheating. Makes 1 cup. Each serving is about 2 Tbsp.

Net Carbs : 1.7g
SugarOH: 6.3

​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

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 cup Lily’s sugar-free chocolate chips
• 1 cup Pumpkin Pie Granola

1. Melt chocolate in a microwave safe bowl at 30 second intervals.
2. Spread chocolate onto the bottom of an 8x8-inch pan using an offset spatula.
3. Sprinkle granola over the melted chocolate and gently press it in so that it adheres to the chocolate. Set aside for an hour or place in the refrigerator to quickly cool and harden.
4. Once hardened score into 10 pieces and store in the refrigerator for up to 2 weeks. Do not freeze.

Net Carbs = 3.2g
SugarOH = 5g

• ¼ cup coconut oil, melted
• 3 eggs
• 3 tbsp erythritol (Swerve or Lankanto - brown also work beautifully)
• 1 tsp vanilla
• 1 cup mashed banana
• ½ cup almond flour
• ¼ cup unsweetened cocoa powder
• 4 tbsp whey protein powder
• 4 tbsp hydrolyzed gelatin powder
• 2 tbsp coconut flour
• ½ tsp cinnamon
• ½ tsp baking powder
• ¼ tsp baking soda
• ⅓ tsp salt

Instructions

1. Preheat oven to 350°F. Place 11 muffin liners in a muffin tin and set aside.
2. Whisk together the melted coconut oil, eggs, erythritol and vanilla. Add in the mashed banana mixing to combine.
3. In a small bowl whisk together the almond flour, cocoa powder, whey protein powder, gelatin, coconut flour, cinnamon, baking powder, baking soda and salt to break up clumps.
4. Add the dry ingredients to the wet ingredients blending to fully combine. Scoop into 11 muffin liners and bake 20-23 minutes until puffed and set in the centers. Set aside on a rack to cool in the pan. Makes 11 muffins.

• 4oz culinary grade cocoa butter
• 3 tbsp xylitol, powdered
• ⅔ cup coconut milk powder
• 1 pinch pure powdered stevia
• Pinch of salt (up to ⅛ tsp)
• 1 tsp vanilla
• 1-2 tsp Matcha green tea powder

Instructions

1. Gently heat the cocoa butter in a small pot that is fitted over another pot of simmering water (double boiler). Do not allow the bottom of the top pan to sit in the water. Once melted, set aside to cool for 10-15 minutes until just warm to the touch but no longer hot.
2. Place the xylitol in a blender and pulse several times until powdered. Add the coconut milk powder, stevia, salt, vanilla, tea powder and the cooled cocoa butter. Pulse for 1-2 minutes until smooth then pour into the wells of a candy or chocolate mold. Most chocolate molds hold about 1 ½ teaspoons of liquid. This recipe makes about 25 individual chocolates when using this size mold. Each serving is about 1 oz or 3 chocolates.
3. Place molds on a sheet pan into the refrigerator until solid; about an hour. Remove from the molds and store at room temperature or refrigerate for up to 3 months in a tightly sealed container.

Net Carbs: 1.9g
SugarOH: 4.5g

Cream Cheese Batter

• 12 oz cream cheese, softened
• 3 tbsp erythritol
• 2 tbsp xylitol
• Pinch pure powdered stevia
• 1 large egg
• 1 ½ tsp vanilla
• ¾ tsp almond extract
• 1 cup raspberries

Chocolate Batter

• 8 oz sugar-free chocolate, chopped
• ½ cup unsalted butter
• 1 tsp vanilla
• Pinch of salt
• 3 large eggs
• 2 tbsp xylitol
• 1 pinch pure stevia
• 1 tsp unsweetened cocoa powder for dusting

1. Preheat oven to 300°F. Grease a 9x9-inch square pan and cover the bottom and sides with a single piece of aluminum foil. Spray with oil and set aside.
2. In a small bowl, with an electric mixer and paddle attachment, blend together the softened cream cheese, erythritol, xylitol, and stevia smooth. Add egg, vanilla and almond extract until fully incorporated. Place ⅓ of the cream cheese mixture into another bowl and add the raspberries, blending until combined. Set both bowls aside.
3. Melt the chocolate and butter in a microwave safe bowl for 30 second intervals, stirring in between until melted, do not overheat. Blend butter and chocolate until butter is fully incorporated, add vanilla and salt; blend then set aside.
4. In a medium bowl, with an electric mixer and whip attachment, whip the eggs, xylitol and stevia until pale yellow and thick; about 3 minutes. Add the melted chocolate mixture and blend 30 seconds until fully incorporated into a thick brownie batter.
5. Pour two thirds of the brownie batter into the pan, smoothing it out to cover the bottom of the pan in an even layer. Take spoonfuls of each cream cheese mixture and alternate them over the layer of brownie batter in the pan with spoonfuls of the remaining brownie batter. Use a knife to gently swirl the batters together then rap the pan on the counter to remove any air bubbles and settle the batter.
6. Bake for 45 minutes or until set in the center. Cool on a rack in the pan for at least 1 hour up to 1 ½ hours. Once cooled, carefully removed the sides, invert onto a plate, dust the bottom with 1 tsp of cocoa powder to prevent sticking and invert again onto a serving plate. Enjoy immediately or place in the refrigerator for up to 4 days tightly wrapped – bring to room temperature before serving. It may also be frozen, tightly wrapped, for up to 1 month. Bring to room temperature before serving. Cut into twelve 1 ½ x 1 ½ inch brownies.

Net Carbs: 2.8g
SugarOH: 16.3g

• 1 cup sweetened condensed coconut milk
• 1 egg white
• 1 tsp vanilla
• ½ tsp almond extract
• ¼ tsp salt
• 1 ½ cups unsweetened shredded coconut
• 1 cup sugar-free chocolate chips
• ½ cup sliced almonds

1. Preheat oven to 325°F. Prepare a baking sheet with parchment paper or a silicon mat.
2. Make the sweetened condensed coconut milk and allow to cool to almost room temperature.
3. Whisk together the cooled coconut milk, egg white, vanilla, almond extract, and salt. Stir in the shredded coconut, chocolate chips and sliced almonds.
4. Using a 1 ½ tbsp scoop place mounds of dough onto the prepared sheet pan about 1 inch apart. Using damp fingers press the dough down slightly then bake for 15 minutes until just starting to brown on the edges.
5. Remove from the oven and allow to cool. The cookies will be fragile when still hot but will firm up during cooling. Store tightly covered in the refrigerator for up to three weeks. May also be frozen for up to 3 months. These cookies are best at room temperature and even better if microwaved for 10 seconds to warm up if storing in the refrigerator. Makes 24 cookies. Each serving is one cookie.

1. Preheat oven to 375°F. Prepare a 5x7-inch loaf pan by placing a piece of parchment on the bottom and spraying it and the sides with oil.
2. Make the Chocolate Batter: Melt the chocolate and coconut oil in a small bowl at 30 second intervals; stirring in between until fully melted and smooth. Add the eggs, vanilla, espresso powder, erythritol, xylitol and stevia whisking into a smooth batter. In a small bowl whisk to combine the almond flour, coconut flour, cocoa powder, baking powder, salt, baking soda. Set both aside.
3. Make the Pumpkin Batter: In a medium bowl whisk to combine the egg, pumpkin puree, coconut oil, vanilla, erythritol, xylitol, and stevia. In a small bowl whisk to combine the almond flour, chia seed flour, pumpkin pie spice, baking powder, and salt. Add the dry ingredients to the pumpkin mixture mixing until combined. Do the same for the Chocolate Batter so that you have two bowls of batter – one chocolate and one pumpkin.
4. Divide the batter into the prepared pan by alternating ½ cup of each batter into the pan; start with the bottom layer and then do a second layer. Take a knife and swirl the batter once or twice to blend the batters. Bake for 25 minutes at 375°F then turn the oven down to 350°F and continue to bake another 40-45 minutes until light golden brown and set in the center. If the bread begins to brown too much on top cover it with aluminum foil and continue baking. Remove from oven and allow the bread to cool in the pan for 20 minutes before removing to a cooling rack.
5. For the Glaze: Whisk all ingredients until smooth. Use immediately, it will set up forming a crust as it sits so quickly drizzle it over the top of the warm bread. Enjoy immediately or refrigerate for up to 1 week or freeze tightly wrapped for up to 3 months. Serve at room temperature or toasted.