• 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

• 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 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

• 4 ½ oz fresh or frozen cranberries (about 1 ¼ cup)
• 1 cup water + 2 tbsp, divided
• ½ tbsp lemon juice
• 1 tbsp orange zest
• 3 tbsp xylitol
• 1 pinch pure stevia (20 drops of liquid)
• 1 tsp cinnamon
• ½ tsp ginger
• ⅛ tsp cloves
• 4 tbsp gelatin
• 2 tsp vanilla

Instructions

1. Place cranberries, 2 tbsp of water, lemon juice, orange zest, xylitol, stevia, cinnamon, ginger and cloves in a sauce pan over medium heat and bring to a boil. Cook for 10-15 minutes stirring occasionally until all the cranberries pop. Remove from heat and set aside.
2. In a small with the remaining 1 cup of water sprinkle the gelatin over the top while whisking until it does not have any additional lumps. Let it sit for 2 minutes to bloom or soften.
3. Transfer the cranberry mixture to a blender and blend until smooth.
4. Once the gelatin has softened add it to the warm pan used for the cranberries and heat over very low heat while stirring until the gelatin has melted and becomes clear. Add the cranberry mixture and vanilla. Taste to adjust sweetness, if desired add additional stevia to your taste. To add additional flavor add ½ drop* each of cinnamon, clove and ginger essential oils and 3-4 drops orange essential oil. *Use a toothpick to add.
5. Pour into individual 1 tbsp silicon molds or into an 8x8 inch pan lined with plastic wrap. Place in refrigerator for 2 hours to set up then remove from mold or cut into 34 pieces and store in an air tight container. Store in the refrigerator for up to 1 week but do not freeze.

Net Carbs = 0.4g
SugarOH = 1.1g

• 13.5 oz canned coconut milk or cream
• ⅓ cup xylitol, divided
• Pinch pure powdered stevia
• 1 tbsp instant coffee
• 3 large egg yolks
• ½ - 1 tsp freshly ground cardamom
• 2 tsp vanilla
• Pinch of salt

1. Combine the coconut milk, all but 1 tbsp of the xylitol, stevia, instant coffee and cardamom in a heavy bottomed sauce pan over medium-high heat. Heat until bubbles just start to form around the edge of the pan. Take off the heat and set aside.
2. While the milk is heating, whisk together the egg yolks, 1 tbsp xylitol and salt. Slowly whisk in the hot cream mixture and then return it to the sauce pan and set it back over medium heat stirring constantly until the mixture coats the back of a wooden spoon; about 5 minutes (do not allow it to boil). Stir in the vanilla and transfer to a small bowl set over an ice water bath. Allow to sit and cool stirring every 5 minutes until chilled. Cover surface of the custard with plastic wrap and place in the refrigerator overnight to intensify flavors and chill properly.
3. Once chilled, place into ice cream maker and follow manufacturer’s instructions to make ice cream. Serve immediately or put into a freezer-safe container and freeze for up to one month. Makes about 3 cups. Each serving is ½ cup.

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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.
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