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

• ¼ cup coconut oil, melted
• 3 eggs
• 3 tbsp erythritol (Swerve or Lankanto - brown also work beautifully)
• 1 tsp vanilla
• 1 cup mashed banana
• ½ cup almond flour
• ¼ cup unsweetened cocoa powder
• 4 tbsp whey protein powder
• 4 tbsp hydrolyzed gelatin powder
• 2 tbsp coconut flour
• ½ tsp cinnamon
• ½ tsp baking powder
• ¼ tsp baking soda
• ⅓ tsp salt

Instructions

1. Preheat oven to 350°F. Place 11 muffin liners in a muffin tin and set aside.
2. Whisk together the melted coconut oil, eggs, erythritol and vanilla. Add in the mashed banana mixing to combine.
3. In a small bowl whisk together the almond flour, cocoa powder, whey protein powder, gelatin, coconut flour, cinnamon, baking powder, baking soda and salt to break up clumps.
4. Add the dry ingredients to the wet ingredients blending to fully combine. Scoop into 11 muffin liners and bake 20-23 minutes until puffed and set in the centers. Set aside on a rack to cool in the pan. Makes 11 muffins.

• ½ cup toasted unsweetened shredded coconut
• 1 ½ cups finely shredded zucchini (yellow squash!)
• 1 tsp lemon juice
• 1 Tbsp lemon zest
• 1 Tbsp vanilla
• 1 ½ cups almond flour
• ¼ cup chia seed flour
• 2 tbsp coconut flour
• 2 tsp cinnamon
• 1 tsp cardamom
• ½ tsp nutmeg
• 1 ½ tsp baking powder
• ½ tsp salt
• Pinch pure powdered stevia
• 4 large eggs
• ¼ cup coconut oil, melted
• ⅓ cup erythritol
• ⅓ cup xylitol

1. Preheat oven to 350°F. Toast coconut for 5-8 minutes until light golden and set aside to cool. Increase oven temperature to 375°F. Prepare a 5x7-inch loaf pan by placing a piece of parchment on the bottom and spraying it and the sides with oil.
2. Grate the zucchini and squeeze out as much water as possible then place it in a small bowl with the lemon juice, lemon zest and vanilla. Set aside.
3. In a small bowl whisk to combine the almond flour, chia seed flour, cinnamon, cardamom, nutmeg, baking soda, salt and stevia. Set aside. In a medium bowl, whisk together the eggs, coconut oil, erythritol, and xylitol. Add the flour mixture and blend into a smooth batter. Then add the zucchini mixture blending to combine. Fold in the chopped pecans.
4. Bake for 20 minutes at 375°F then turn the oven down to 350°F and continue to bake another 30-35 minutes until light golden brown and set in the center. If the bread begins to brown too much on top cover it with aluminum foil and continue baking. Remove from oven and allow the bread to cool in the pan for 10 minutes before removing to a cooling rack. Enjoy immediately or refrigerate for up to 1 week or freeze tightly wrapped for up to 3 months. Serve at room temperature or toasted.
5. Optional: Add 6 drops of certified pure lemon essential oil and 7 drops of certified pure grapefruit essential oils to the batter. ALSO this bread is delicious served with a cream glaze made with 3 Tbsp erythritol (powdered), 2 Tbsp heavy cream and ½ tsp vanilla. Add additional essential oils as described above to your taste and then whisk until fully combined. Drizzle over bread and serve!

Net Carbs : 2.8g
SugarOH: 9.1g

• 1 large egg
• 1 tbsp unsweetened coconut milk
• 1 tsp olive oil
• ½ tsp vanilla (optional)
• 1 tsp xylitol
• 2 tbsp chia meal
• 2 tbsp unsweetened protein powder
• ½ tsp cinnamon
• ¼ tsp baking powder
• ⅛ tsp salt

Instructions

1. Whisk the egg, coconut milk, olive oil, vanilla and xylitol in a microwave safe coffee cup.
2. Add the chia meal (blend 2 tbsp seeds in a blender to make the meal), protein powder, cinnamon, baking powder and salt. Stir until fully blended and thick.
3. Microwave for 1 minute. You will see the muffin rise to the top of the mug but it will collapse towards the end and stay below the rim. Remove from the mug by tapping upside onto a plate. Sometimes it may stick so use a knife to gently go around the outside edges of the muffin where it may be sticking to the mug.
4. Slice and enjoy immediately. Delicious with a tablespoon of unsweetened jam, cream cheese or both!

Net Carbs : 1.7g
SugarOH: 4g

• 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