• 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

• 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.

• 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