• 1 cup buttermilk, room temperature
• 1 tbsp gelatin (unflavored)
• ½ cup xylitol
• 2 pinches stevia (or to taste)
• 1 tsp lemon zest
• ¼ tsp salt
• 2 cups cream, cold
• 1 cup milk kefir, cold (unflavored and homemade preferred)
• ¼ cup lemon juice
• 1 tsp vanilla (optional)
• ¼ cup raspberries (optional)
• ¼ cup blueberries (optional)

1. Sprinkle the gelatin onto ½ cup of the buttermilk in a small bowl. Set aside and allow to hydrate.
2. In a small saucepan heat ½ cup of the buttermilk with the xylitol, stevia, lemon zest, and salt over medium-high heat. Continue to heat until all the sweetener has dissolved. Add the hydrated gelatin and continue to heat for until it has dissolved completely. Remove from the heat and allow to cool for 15 minutes.
3. To the cooled buttermilk mixture add the remaining cold cream, kefir, lemon juice and vanilla. Pour the mixture into a plastic container, cover with a lid and put it in the refrigerator for at least 4 hours or overnight.
4. Place the mixture in an ice cream maker and follow manufacturer directions. Once the ice cream is done serve immediately or pack into a freezer-safe container and place in freezer. The ice cream will keep in the freezer for up to one month. Place frozen ice cream in the refrigerator for 20-30 minutes before serving and use an ice cream scoop that has been dipped in hot water to serve more easily. Makes about 1 quart; 1 serving = ½ cup. Shown served with blueberries and raspberries.

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Buttermilk Sorbet

• 2 cups heavy cream
• 2 cups cold buttermilk
• ¼ cup lemon juice
• ⅔ cup xylitol
• 1 pinch pure powdered stevia
• 1 tsp lemon zest
• ¼ tsp salt
• ⅛ tsp xanthan gum
• 1 tsp vanilla
• Rum Caramel
• ½ cup xylitol
• ⅓ cup heavy cream
• 2 tbsp unsalted butter
• ⅛ tsp Kosher salt (up to ¼ tsp)
• ⅛-1/4 tsp xanthan gum
• 2 tsp vanilla
• 1 tbsp dark rum
• 2 peaches, diced

1. ​Buttermilk Sherbet
2. In a small saucepan heat 1 cup of the cream with the xylitol, stevia, lemon zest, and salt over medium-high heat. Continue to heat until all the sweetener has dissolved. Sprinkle on the xanthan gum whisking until slightly thickened then remove from the heat and allow to cool for 15 minutes.
3. To the cooled cream mixture add the remaining cold cream, buttermilk, lemon juice and vanilla. Pour the mixture into a plastic container, cover with a lid and put it in the refrigerator for at least 4 hours or overnight.
4. Place the mixture in an ice cream maker and follow manufacturer directions. Once the sherbet is done serve immediately or pack into a freezer-safe container and place in freezer. This sherbet will keep in the freezer for up to one month. Place frozen sherbet in the refrigerator for 20-30 minutes before serving and use an ice cream scoop that has been dipped in hot water to serve more easily. Makes about 1 quart; 1 serving = ½ cup.
5. Rum Caramel
6. Place xylitol in a heavy sauce pan over medium high heat until it liquefies. Continue to heat for 3-5 minutes or until the mixture reaches 390°F; using a kitchen thermometer. Note: the mixture may smoke but will not change color, this is normal, do not remove it from the heat.
7. While the xylitol is cooking, in a small sauce pan heat the cream until bubbles just begin to form on the outer edges of the pan. Keep warm over low heat until ready to use. (Can also simply be heated in the microwave for about 1 min till it begins to bubble on the edges.)
8. Once the xylitol has reached 390°F, remove the pan from the heat and add the hot cream (stand back as it may sputter). Whisk in the butter and salt (more may be added depending upon level of saltiness desired) until fully incorporated.
9. Sprinkle the xanthan gum over the mixture and add the vanilla and rum; whisk until smooth and thickened. Serve immediately or store in the refrigerator for up to 2 weeks in a tightly sealed container. Gently rewarm in the microwave or on low in a sauce pan. Makes ¾ cup. 1 tbsp per serving.
10. Putting it all together: Serve the ice cream with ⅛th of the diced peaches and 1 tbsp warm caramel - ENJOY!

• 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

• 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.
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• 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.

• 4 cups fresh or frozen cranberries
• 2 cups fresh blueberries
• 1 cup water
• ⅓ cup xylitol
• ¼ cup erythritol
• 1 pinch pure powdered stevia
• 2 tbsp orange zest

Instructions

1. Combine all the ingredients in a large saucepan over medium heat.
2. Bring to a boil, and then reduce heat to low and simmer for 15–20 minutes or until the cranberries burst and the mixture becomes thickened.
3. Cool and then store in the refrigerator until ready to use. May be made up to one week in advance or frozen for up to three months. Makes 3 cups. A serving is about ¼ cup.

Net Carbs: 5.5g
SugarOH: 9.3g

• 1½ cups fresh blackberries
• 1 jalapeno pepper, finely diced
• 1 tbsp xylitol
• 2 tsp lemon juice
• 1 tsp lemon zest
• ⅛ tsp xanthan gum
• 1 pinch of pure powdered stevia (optional)

Instructions

1. Depending upon the size of the blackberries and the consistency of jam that you enjoy, leave the blackberries whole or cut them in half to make the inner core smaller. Place them in a heavy bottomed saucepan with the diced jalapeno, xylitol, lemon juice, and lemon zest. Bring to a boil then reduce heat to low and continue to cook while stirring occasionally for 15–20 minutes or until thickened slightly.
2. Sprinkle the xanthan gum over the surface and then blend in with a spoon, continue to cook for one minute then remove from heat and cool to room temperature. Adjust sweetness by slowly adding stevia, to your taste. Once cool, place in a glass jar or plastic container with a tightly fitting lid and keep refrigerated for up to two weeks. This may also be properly canned if desired. Makes 1¼ cups. Each serving is 2 tablespoons.