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.

Sorbet

• 3 cups fresh or frozen blueberries
• ⅓ cup xylitol
• 3 Tbsp water
• 1 pinch pure powdered stevia
• 1 Tbsp fresh lemon juice
• 1-2 drops lavender essential oil (start with 1 drop)

1. Combine the xylitol and water in a heavy sauce pan. Heat over medium high heat until all of the xylitol dissolves and it begins to boil. Remove from heat and pour it into a small container placed over an ice water bath and then refrigerate for at least 1 hour.
2. Puree the blueberries in a food processor or blender. Add the chilled syrup, lemon juice and stevia to add additional sweetness if necessary. Whisk to incorporate all ingredients.
3. Place in an ice cream maker. Follow manufacturer’s directions to make sorbet. Makes twelve ⅓ cup servings.

Sorbet

• ½ cup xylitol
• ¼ cup water
• 3 cups fresh or frozen blackberries
• 1 pinch pure powdered stevia
• ½ cup cabernet wine
• 1 tbsp fresh lemon juice

1. Bring the xylitol and water over medium-high heat to a boil. Once all the xylitol has dissolved, remove it from the heat and quickly cool over an ice water bath and then refrigerate for at least 1 hour.
2. Puree the blackberries in a food processor or blender. Strain through a fine mesh strainer to remove the seeds. You should have about 22oz of blackberry puree.
3. Add the syrup, stevia, cabernet and lemon juice; whisking to incorporate all ingredients.
4. Place in an ice cream maker. Follow manufacturer’s directions to make sorbet. Makes eight ½-cup servings.

• 13.5 oz canned coconut milk
• 2 tbsp erythritol
• 1 tbsp xylitol
• Pinch of salt
• 4 large egg yolks
• 2 tsp vanilla
• Pinch pure powdered stevia

Instructions

1. Combine the coconut milk with the erythritol, xylitol and salt in a heavy bottomed sauce pan over medium-high heat. Stir while heating until bubbles begin to form on the outside edges of the pan. Remove from the heat and set aside.
2. While coconut milk mixture heats, whisk the egg yolks in a small heatproof bowl. When the coconut milk is almost boiling slowly whisk a small stream into the egg yolks until more than half has been incorporated. Return the coconut milk to the heat and then pour the egg yolk mixture back into the pan whisking it in completely. Continue to heat and stir with a wooden spoon until the mixture begins to thicken and coats the back of the spoon. The temperature should not go over 170°F and the mixture should not boil. Remove from the heat and immediately transfer to a bowl and place it into an ice water bath. Place plastic wrap on the surface and allow it to cool to room temperature in the bath. Once cooled, whisk in the stevia and vanilla and transfer it to the refrigerator to fully cool for at least 4 hours or overnight. May be stored tightly covered and refrigerated for up to 5 days. Makes 2 cups. Each serving is ¼ cup.
3. This recipe can also be used to make a simple vanilla ice cream or eggnog. For ice cream: allow it to chill in the refrigerator at least 4 hours or overnight then churn as recommended by your ice cream maker. For eggnog: add ¼ tsp nutmeg, ½-1 oz spiced rum and ice cubes.

Net Carbs: 2.1g
SugarOH: 4.5g

• 2 cups fresh blueberries
• 2 tsp lime juice
• 1 tsp lime zest
• 1 tbsp xylitol
• Pinch of nutmeg (optional)
• ⅛ tsp xanthan gum
• 1 pinch of pure powdered stevia (optional)

Instructions

1. Place the blueberries in a heavy bottomed sauce pan with the xylitol, lemon juice, lemon zest and nutmeg if using. Bring to a boil then reduce heat to low and continue to cook while stirring occasionally for 15-20 minutes or until it has thickened slightly.
2. Sprinkle the xanthan gum over the surface and then blend in with a spoon, continue to cook for 1 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 2 weeks. This may also be properly canned if desired. Makes 1 ¼ cups. Each serving is 2 Tbsp.

Net Carbs: 3.6g
SugarOH: 1.2g

• 13.5 ounces canned coconut cream
• 3 tbsp xylitol
• 1 tsp vanilla
• Pinch of salt

Instructions

1. Combine the coconut milk and xylitol in a small sauce pot. Bring to a boil and cook 1-2 minutes until the xylitol has dissolved. (Note: you can use coconut milk to do this but use another ⅔ cup coconut milk for a total of 16 oz or 2 cups.)
2. Reduce heat to simmer and continue to cook uncovered, stirring occasionally, until it has reduced by about half (this will go faster if you use a pan that is larger also make a mental note of where on the pan the liquid goes so you will know when it is fully reduced). Add in the vanilla. Makes about 1 cup or 8oz. Each serving is 1 tbsp.

Net Carbs: 1.8g
SugarOH: 2.3g

• 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

• 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.

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

• 10 oz sugar-free chocolate
• 6 oz heavy cream
• 10 oz heavy cream, cold

Instructions

1. In a heavy bottomed sauce pan heat 6 oz of cream over medium heat until bubbles just begin to form around the outside edges. Remove from the heat and add the chocolate. Allow it to sit for 1 minute then whisk to combine until the chocolate is fully melted. Set aside to cool slightly.
2. Whip the 10 oz of cream into medium-stiff peaks.
3. Fold ⅓ of the whipped cream into the chocolate. Once it is fully incorporated and smooth, fold in the remaining whipped cream until no more streaks of whipped cream are visible.
4. Divide into serving bowls, cover with plastic wrap and allow to chill until set; about 2 hours.
5. Serve or keep refrigerated for up to 4 days. Each serving is about ⅓ cup.

Net Carbs: 1.8g
SugarOH: 8.5g