3 tablespoons sugar free marmalade (grapefruit or orange)
Optional: Sugar-free whipped cream
Preheat oven to 400 degrees.
To make crust, combine all dry ingredients in a mixing bowl. Cut in butter and cream cheese. Beat in mixer until butter chunks are broken up. Mix in egg. Remove dough and roll out between two sheets of parchment. The dough circle should be 12 inches in diameter to fit in a 9 inch pie plate. Remove dough from parchment and press into pie pan. Use a fork to make a few holes in the base of the crust to prevent bubbles. Bake for 15 minutes.
Reduce heat to 375 degrees.
In a mixing bowl or using a wire wisk, beat together the eggs, erythritol, lemon zest, and marmalade. Pour into prepared crust, and bake for 20-30 minutes or until the surface is golden brown and the pudding is set. Let chill in refrigerator at least 3 hours before serving. Use a knife to trim away excess crust around the rim of the pie plate. Slice into eight pieces and serve with a dollop of sugar-free whipped cream.
4 cups chopped nuts (I used 1 part walnuts and 3 parts pecans)
1 cup MCT oil (coconut oil also works)
1/2 cup butter
1 cup cocoa
1 cup erythritol
2 tsp vanilla
1/2 tsp xanthan gum
Preheat oven to 275 degrees. Line two large cookie sheets with parchment. In large mixing bowl, mix together first six ingredients. In small saucepan on medium heat, melt butter with MCT oil. Add cocoa, erythritol, and vanilla. Whisk in xanthan gum. Pour chocolate mixture over seed and nut mixture. Bake for 60 minutes, taking granola out every 15-20 minutes to gently stir. Let cool completely before storing in an airtight container.
3 tsp instant coffee dissolved in 1 tbsp hot water
1 tsp baking powder
6 TBSP sugar substitute (Erythritol is recommended)
4 tbsp coconut flour
Preheat oven to 350 degrees. In a small bowl, mix together mug cake, 1 tbsp butter, 1 egg and 1 tbsp coconut flour. In a separate bowl mixing bowl, whisk together 2 tbsp melted butter, 2 tbsp heavy-whipping cream, 2 eggs, vanilla extract, and coffee. Add baking powder, sugar substitute, and remaining coconut flour and mix until combined. Butter a microwave safe bread pan. Use a cookie scoop to scoop batter into the the bread pan, alternating between the two batters. For an even more swirled look, drag a skewer threw the cake batters at a couple different angles. Smooth the surface of the cake. Bake for 25-35 minutes or until the edges or golden and a toothpick inserted in the center comes out clean.
In a mixing bowl, mix together melted butter, heavy whipping cream, and eggs. Add baking powder and 1/3 cup coconut flour and mix until combined. For a thicker pancake, add more coconut flour, up to 1/2 cup total. Spray non-stick pan with PAM. Fry pancakes on medium high-heat flipping when golden brown. Make silver-dollar sized pancakes for easy flipping. To make the syrup, heat water, butter, mapleine, and erythritol in a medium saucepan. When erythritol is dissolved, whisk in xanthan gum. Syrup will thicken as it cools. Drizzle syrup over pancakes. If desired, top pancakes with berries or sugar free whipped cream.
1 cup sugar-free dark chocolate chips (Bake Believe)
1/4 cup butter
Preheat oven to 350°F. Grease a 9x13in baking pan. Combine dry ingredients in mixing bowl. Mix in egg melted coconut oil, 2 tbsp orange peel, and vanilla. Mix until thoroughly combined. Press dough into prepared pan. Bake for 45-60 minutes. The surface of the bars should be golden brown, and a toothpick inserted in the center should come out clean. Let cool completely before coating with chocolate ganache. To make ganache, melt butter and chocolate chips in a saucepan over low heat stirring constantly or in a microwave stirring every fifteen seconds. When melted and glossy, spread chocolate over the cookie bars. Mix remaining orange peel and erythritol together, and sprinkle over cookie bars.