• 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

Cheesecake Filling

• 2 cups raw cashews
• 2 probiotic capsules (or ¼ cup unsweetened coconut yogurt or whey from milk or coconut kefir)
• 2 tbsp coconut oil
• 1 lemon (zested and juiced, 2 tsp zest and 2 tbsp juice)
• 2 tbsp xylitol, powdered
• 2 pinches pure powdered stevia
• 2 tbsp unsweetened coconut milk or water
• 1 tsp gelatin
• 2-3 drops lemon essential oil (optional)

Cheesecake Topping

• 14oz can of unsweetened coconut milk or cream
• 2 probiotic capsules (or ¼ cup unsweetened coconut yogurt or whey from milk or coconut kefir)
• 2 tbps xylitol, powdered
• 1 pinch pure powdered stevia
• 2 tsp vanilla extract
• 2 tbsp unsweetened coconut milk or water
• 1 tsp gelatin

1. ​Filling:
2. Soak nuts overnight or for at least 8 hours and as much as 24 hours in a large bowl with filtered water. Drain and place in a blender with the coconut oil.
3. Blend until the cashews become a very fine paste adding water a tablespoon at a time if necessary to create a very smooth and thick mixture.
4. Break open the probiotic capsules (or add the other options) and add to the nut mixture. Blend for 1-3 pulses until combined.
5. Pour mixture into a bowl, cover loosely with a clean kitchen towel or clean paper towel and place in a dark area in your kitchen (I place mine in a cabinet so it won’t be disturbed and won’t be affected by light). Allow the probiotic cashew mixture to sit undisturbed for 24-48 hours. Test after 24 hours to see if it is sour enough for your taste. Place in the refrigerator in a container with a tight fitting lid.
6. After both the filling and topping (below) have been cultured (either before or after refrigeration) stir the lemon zest, lemon juice, xylitol and stevia (add lemon essential oil now too if using) into the cheesecake filling. Set aside.
7. Place the coconut milk into a small microwavable bowl and sprinkle the gelatin over the top; allow to rehydrate for 2-3 minutes then microwave for 10-15 seconds until all the gelatin has melted and appears clear (do not boil). Add 2-3 tbsp of the cheesecake filling to the bowl of gelatin and stir until blended then blend that into the rest of the filling. Set aside.
8. Topping
9. Heat the coconut milk to 115°F, remove from heat and set aside to cool down to 100°F.
10. Once the milk has reached 100°F, break open the probiotic capsules and sprinkle them onto the warm milk. Whisk until uniform. Pour mixture into the container of your yogurt maker or pour into a container with a cover (not airtight) and set in a warm location in your kitchen (an oven with the oven light on works fine) for 18-24 hours.
11. After the coconut milk has cultured, place into a container and blend in the xylitol, stevia and vanilla until smooth. Set aside.
12. Place the coconut milk into a small microwavable bowl and sprinkle the gelatin over the top; allow to rehydrate for 2-3 minutes then microwave for 10-15 seconds until all the gelatin has melted and appears clear (do not boil). Add 2-3 tbsp of the cheesecake topping to the bowl of gelatin and stir until blended then blend that into the rest of the topping. Set aside.
13. Putting It All Together:
14. At this point both the filling and topping are cultured and all the ingredients have been added for both. Placing them in the refrigerator at this point will produce thickened filling and topping – it will set the gelatin. Both the filling and topping can be made up to a week in advance and stored in the refrigerator for optimal flavor and sour taste as long as they are made without the gelatin. The gelatin can be added just before assembling.
15. Prepare a sheet pan with 14 silicon regular muffin cups (alternatively paper cups can be used in a muffin tin). Using a 3 tbsp scoop, scoop 3 tbsp filling into each muffin cup and then top with 1 tbsp of topping (you will have extra topping, use it to make a sugar-free granola parfait with berries – it’s delicious!) Place the sheet pan in the refrigerator for at least 8 hours for the gelatin the fully set. When you plan to serve them, pop them in the freezer for an hour so they are easier to remove from the silicon or paper. Makes 14 regular muffin-sized cheesecakes or 1-9-inch cheesecake (in a spring-form pan; use all of the filling and 1 cup of the topping). Keep leftovers in a tightly sealed container in the refrigerator for up to 1 week or in the freezer for up to 1 month.
​

• 1 large egg
• 2 tbsp coconut milk
• 2 tsp vanilla
• ¼ cup xylitol
• 1 tbsp erythitol
• 3 tbsp chia seed flour
• 1 cup unsweetened peanut butter
• 2 pinches pure powdered stevia
• 1 cup almond flour
• ½ tsp baking soda
• ¼ tsp salt

1. Preheat oven to 350°F. Use parchment paper or silicone mats to prepare two sheet pans; set aside.
2. In a medium bowl whisk together the egg, coconut milk, vanilla, xylitol, erythritol, stevia, and chia seed four until well combined.
3. Add the peanut butter and mix with a fork until fully incorporated. Set aside.
4. In a small bowl, whisk to combine the almond flour, baking soda and salt. Add to the peanut butter mixture and mix into a thick batter.
5. Using a 1 tablespoon scoop or measure, divide dough into 40 balls and place them evenly spaced on the prepared sheet pans. Bake for 11 minutes until puffed and golden. Remove from the oven and allow to cool on the pan; about 15 minutes. Cookies will stay soft and chewy in an airtight container in the refrigerator for up to 1 week or frozen for up to 1 month.

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

• ¼ cup unsalted butter
• ¼ cup palm shortening
• ⅓ cup erythritol
• 2 Tbsp xylitol
• 1 pinch pure powdered stevia
• 1 egg
• 1 tsp vanilla
• 1 tsp lemon zest
• 2 cups almond flour
• 1 cup pecan or walnut flour
• 2 Tbsp coconut flour
• ¼ tsp baking soda
• ¼ tsp salt
• 1 ½ tsp cinnamon
• ¾ tsp ginger
• ½ tsp instant coffee
• ⅓ tsp nutmeg
• 15 red or pink colored sugar-free hard candies

1. In a stand mixer, cream together the butter, shortening, erythritol, xylitol, and stevia until light and fluffy; about 2 minutes.
2. Add the egg and blend until fully incorporated. Add the vanilla and lemon zest; blend to combine.
3. To a small bowl add the almond flour, pecan flour, coconut flour, baking soda, salt, and spices; whisk to combine.
4. Add the flour mixture to the creamed butter and eggs. Beat until incorporated; about 30 seconds.
5. Wrap the dough in plastic wrap and refrigerate for 30 minutes. Roll out between parchment or wax paper to about ¼-inch thickness and use cookie cutters that are about 2-3 inches in diameter of your choice. Cut out the center with a smaller cookie cutter and add scraps to the dough to be rolled out or leave and bake as smaller cookies. While cookies are chilling, put the candies into a plastic bag and use a rolling pin to crush them. If using different colors/flavors of candy do each separately. You will need about ⅓ of a piece of candy to fill the cutouts of each cookie.
6. Preheat oven to 350°F. Line a sheet pan with parchment paper or use a silicon mat. Place cutout cookies about 1 inch apart and bake for 5 minutes, remove from oven and add crushed candy to cutout centers, put back in the oven and cook another 5-8 minutes until the candy has melted and the cookies are just beginning to brown on the edges. When done allow them to sit on the cookie sheet for 5-10 minutes to allow the candy to harden then transfer to a wire rack to cool completely. Store in an airtight container in the refrigerator. Makes about forty-four 2-inch cookies. 1 cookie is one serving.
​

• 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.

• ¼ cup unsalted butter
• ¼ cup palm shortening
• ⅓ cup erythritol
• 2 Tbsp xylitol
• 1 pinch pure powdered stevia
• 1 egg
• 1 tsp vanilla
• 1 tsp lemon zest
• 2 cups almond flour
• 1 cup pecan or walnut flour
• 2 Tbsp coconut flour
• ¼ tsp baking soda
• ¼ tsp salt
• 1 ½ tsp cinnamon
• ¾ tsp ginger
• ½ tsp instant coffee
• ⅓ tsp nutmeg
• 15 assorted sugar-free hard candies (starlight mints, caramels, chocolate chips), crushed

1. In a stand mixer, cream together the butter, shortening, erythritol, xylitol, and stevia until light and fluffy; about 2 minutes.
2. Add the egg and blend until fully incorporated. Add the vanilla and lemon zest; blend to combine.
3. To a small bowl add the almond flour, pecan flour, coconut flour, baking soda, salt, and spices; whisk to combine.
4. Add the flour mixture to the creamed butter and eggs. Beat until incorporated; about 30 seconds.
5. Wrap the dough in plastic wrap and refrigerate for 30 minutes. Roll out between parchment or wax paper to about ¼-inch thickness and use cookie cutters that are about 2-3 inches in diameter of your choice. Cut out the center with a smaller cookie cutter and add scraps to the dough to be rolled out or leave and bake as smaller cookies. While cookies are chilling, put the candies into a plastic bag and use a rolling pin to crush them. If using different colors/flavors of candy do each separately. You will need about ⅓ of a piece of candy to fill the cutouts of each cookie.
6. Preheat oven to 350°F. Line a sheet pan with parchment paper or use a silicon mat. Place cutout cookies about 1 inch apart and bake for 5 minutes, remove from oven and add crushed candy to cutout centers, put back in the oven and cook another 5-8 minutes until the candy has melted and the cookies are just beginning to brown on the edges. When done allow them to sit on the cookie sheet for 5-10 minutes to allow the candy to harden then transfer to a wire rack to cool completely. Store in an airtight container in the refrigerator. Makes about forty-four 2-inch cookies. 1 cookie is one serving.

Crust

• 1 egg white
• 2 tbsp coconut oil, melted
• 2 tbsp erythritol
• ½ tbsp xylitol
• 1 pinch pure powdered stevia
• 1 tsp vanilla
• 1 tsp lemon zest
• ¾ cup unsweetened shredded coconut
• ¾ cup almond meal
• ¼ tsp baking powder
• ¼ tsp baking soda
• ⅛ tsp salt

Filling

• 16 oz cream cheese, softened
• 3 large eggs
• 1 large egg yolk
• ⅓ cup xylitol
• ¼ cup erythritol
• Pinch pure powdered stevia
• 1 tsp lemon juice
• 1 tsp lemon zest
• 1 tsp vanilla
• Pinch of salt

Topping

• 1½ cups Cran-Blueberry Sauce
• 1 tsp powdered gelatin
• 1 tbsp cold water

1. Crust: Preheat oven to 350°F. Prepare a 9-inch square baking pan with aluminum foil. Set aside.
2. In a medium bowl whisk together the egg white, coconut oil, erythritol, xylitol, stevia, vanilla, and lemon zest. Add the coconut, almond meal, baking powder, baking soda, and salt; blend with a spoon into a thick batter.
3. Scoop the batter into the prepared pan and press into an even layer. Bake for 12 minutes or until the edges just start to turn golden. Remove from oven and set aside to cool.
4. Filling: With an electric mixer and the paddle attachment, beat the cream cheese until smooth. Add the eggs one at a time, beating for 20 seconds between additions, and then add the yolk, beating another 20 seconds. Powder the xylitol, erythritol, and stevia in a blender, and then add to the cream cheese mixture along with the lemon juice, lemon zest, vanilla, and a pinch of salt. Beat for an additional 20 seconds to combine.
5. Pour mixture over the warm crust and bake 25–30 minutes until puffed and no longer jiggly in the center. Remove from oven and allow to cool to room temperature.
6. Topping: Make the Cran-Blueberry Sauce as directed. Reserve 1½ cups and place the remaining in the refrigerator or freezer. Bloom the gelatin in the cold water in a small bowl by sprinkling it over the top and allowing it to sit for a few minutes. Add the bloomed gelatin to the warm sauce. (If it was made previously, warm it up in a saucepan over medium heat until it begins to bubble around the edges, then remove from heat and add bloomed gelatin). Blend in the gelatin to be sure it is distributed throughout and melts into the sauce. Cool to room temperature.
7. Once the sauce and baked cream cheese have cooled, pour the sauce over the top, press a sheet of clear plastic wrap on the surface and place in the refrigerator for four hours or overnight to chill and set up the top layer. Cut into 16 squares. Maybe refrigerated in an airtight container for up to one week or frozen for three months. Serve cold or at room temperature.

• ½ cup almond butter
• ½ cup sunflower butter
• ⅓ cup erythritol
• 3 Tbsp xylitol
• 1 pinch pure powdered stevia
• ¼ cup unsalted butter
• 1 tsp vanilla
• ½ tsp cinnamon
• ½ tsp baking soda
• ¼ tsp salt
• 1 large egg
• ½ cup sugar-free chocolate chips
• ½ cup pecans, chopped

1. Preheat oven to 350°F. Line a 9x13-inch baking pan with aluminum foil.
2. In a stand mixer, cream together the almond butter, sunflower butter, erythritol, xylitol, stevia, butter, vanilla, cinnamon, baking soda, and salt.
3. Add the egg and continue to mix for 20 seconds just until it is incorporated. Do not over mix.
4. Fold in the chocolate chips and pecans then spread onto the prepared pan and bake for 22-25 minutes until lightly browned. Remove from the oven and allow it to cool slightly before cutting into 20 bars. Serve warm or store in an airtight container in the refrigerator for up to two weeks or freeze for up to 3 months. Makes 20 bars. 1 bar per serving.