• 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.

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.

• 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

• 1 ¼ tsp salt; divided
• ¼ cup raw almonds
• ¼ cup raw pecans
• ¼ cup raw walnuts
• ¼ cup raw hazelnuts
• 1 cup unsweetened flaked coconut
• 3 tbsp erythritol
• Pinch pure powdered stevia
• 1 tbsp coconut oil, melted
• 1 tsp vanilla
• 2 tsp cinnamon or other spices

Instructions

1. Optional: Combine water with 1 tsp salt. Add nuts and soak covered with 1 inch of water (add more water if necessary to cover the nuts) for 24 hours (while soaking, cover with plastic wrap and set on the counter at room temperature). Drain off water. If skipping this step go to step 2.
2. Process nuts in a food processor until they are about half their size. Add the coconut flakes, erythritol, stevia, coconut oil, vanilla, cinnamon and ¼ tsp salt. Process 1-5 times until combined and the coconut and nuts are about the size of rolled oatmeal.
3. If you have made the soaked version: spread mixture evenly over parchment paper or a silicone mat on a sheet pan and bake at the lowest oven setting possible (about 200°F) for 1 hour, stir, then continue to bake for 1 hour with the door cracked, stir again and continue to bake for another hour with the door closed until it is completely dry. A dehydrator may also be used. To toast this mixture keep on the sheet pan and bake for 15 minutes at 275°F. If you have made the un-soaked version: bake at 325°F for 15-20 minutes or until light golden and toasted. Granola may be kept in the refrigerator in an air tight container for up to 2 months or frozen for up to 4 months. Makes 1 ½ cups. Each serving is ¼ cup.

Net Carbs: 3g
SugarOH: 6g

• 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