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Peanut Butter Chocolate Chip Cookie Bars  - (Makes 12 bars)

Ingredients:

1 cup natural peanut butter (crunchy or smooth)

2 large eggs

1/2 cup sugar-free chocolate chips

1/2 cup granular erythritol

1 teaspoon baking powder

1/2 teaspoon vanilla extract

5 drops liquid stevia

1.  Preheat the oven to 375 degrees F.  Grease an 8-inch square baking pan.

2.  Put all the ingredients in a mixing bowl.  Using a wooden spoon, stir until well combined.  Spread the mixture evenly in the prepared pan.

3.  Bake for 14 to 16 minutes, until the edges are brown and the center is set.  Watch closely and be careful not to over-bake; begin checking at 14 minutes because the cookie can burn easily.

4.  Allow to cool completely in the pan before cutting into 12 bars.  (they will firm up as they cool.)  Leftovers can be stored in an airtight container for up to a week.

Chocolate Pecan Pie - (Makes 8 servings)

Ingredients:

2 large eggs

1/2 cup granular erythritol

1/4 cup butter, melted but not hot

1 tablespoon coconut flour

1/2 teaspoon vanilla extract

1/4 teaspoon salt

1/8 teaspoon liquid stevia

1/2 cup stevia-sweetened chocolate chips

1/2 cup chopped raw pecans

1 Almond flour crust, par-baked (recipe below)

1.  Preheat the oven to 325 degrees F.

2.  In a medium-sized mixing bowl, whisk the eggs, erythritol, melted butter, coconut flour, vanilla, salt, and stevia until smooth.  Fold in the chocolate chips and pecans and stir until well combined.  Pour the batter into the par-baked crust.

3.  Bake the pie for 50 to 60 minutes, until the filling is set and the top is golden brown.  Let cool completely before serving.  Leftovers can be covered and stored at room temperature for up to 3 days.

Almond Flour Crust - (Makes one 9-inch pie crust - 8 servings)

Ingredients:

1 1/4 cups finely ground blanched almond flour

1 teaspoon granular erythritol (omit for a savory crust)

1/4 teaspoon salt

1/4 cup (1/2 stick) cold salted butter, cubed

1 to 2 teaspoons cold water

1.  In a medium-sized mixing bowl, whisk together the flour, erythritol (if using), and salt.  Add the butter and use a pastry blender or fork to break up the butter until the mixture resembles coarse crumbs.  Add the water 1 tablespoon at a time until the dough is moistened and you can form it into a ball.  Wrap the ball of dough in plastic wrap and refrigerate for 30 minutes.

2.  Preheat the oven to 350 degrees F.  Grease a 9-inch pie plate with oil or butter.

3.  Using your hands, press the dough evenly across the bottom and up the sides of the prepared pie plate.  If it gets sticky, dampen your fingers with water.  Use a fork to lightly prick the bottom of the crust several times.

4.  Par-bake the crust for 12 to 15 minutes, until light golden brown.  Let cool before filling and baking.

NOTE:  This crust can be used for desserts or for savory pies.  It is more fragile than a crust made with regular flour, so use it right away.

Praline Toasted Pecans - (Makes 8 servings)

Ingredients:

2 cups raw pecan halves

1/2 cup packed brown sugar substitute

2 tablespoons heavy whipping cream

1/4 teaspoon vanilla extract

Medium-grind sea salt (optional)

1.  Preheat the oven to 350 degrees F.  Line a sheet pan with parchment paper.

2.  Place all ingredients in a medium-sized mixing bowl and stir with a spoon until the pecans are evenly coated.

3.  Spread the pecans evenly on the prepared pan and bake for 10 minutes, then stir and bake for 10 more minutes, or until golden brown.  Sprinkle with sea salt, if desired.  Allow to cool completely before serving.  Leftovers can be stored in an airtight container at room temperature for up 2 weeks.

Chocolate Pudding - (Makes 2 servings)

Ingredients:

1 cup unsweetened almond milk

1/4 cup cocoa powder

2 tablespoons chia seeds

2 tablespoons heavy whipping cream

2 tablespoons granular erythritol

For Garnish (optional):  Whipped cream - recipe found below, shaved dark chocolate

1.  Place all the ingredients in a blender.  Blend on high speed until the mixture starts to thicken;  this ill take at least 2 minutes.

2.  Pour the pudding into a 2-cup dish.  Refrigerate for at least 2 hours before serving. Garnish the pudding with whipped cream and dark chocolate shavings, if desired.

NOTE:  For a nut-free pudding, you can use unsweetened coconut milk in place of almond milk.

Whipped Cream - (Makes 2 cups - 1/4 cup per serving)

Ingredients:

1 cup heavy whipping cream

2 tablespoons granular erythritol

1 teaspoon vanilla extract

1.  Place the ingredients in a large mixing bowl.  Use a hand mixer to or stand mixer to blend until stiff peaks form.  Whipped cream is best if used the same day it's made, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Dark Chocolate Coconut Fat Bombs - (Makes 8 fat bombs - 2 per serving)

Ingredients:

1 cup sugar-free chocolate chips

1/4 cup (1/2 stick) salted butter

1 cup unsweetened coconut flakes, plus more for garnish

1.  In a small microwave-safe bowl, microwave the chocolate chips in 20-second increments, stirring after each increment, until the chocolate has melted.  Add the butter and stir until the butter has melted.  Stir in the coconut until thoroughly combined.

2.  Pour the mixture into 8 foil candy cups or 8 cavities of a silicone candy mold, filling them almost to the top.  Garnish with extra coconut if desired.

3. Freeze for at least 2 hours.  Store in an airtight container in the refrigerator for up to a week.

NOTE:  You can add almonds o the tops of these fat bombs , if desired.

Easy Truffles - (Makes 18 truffles)

Ingredients:

1 cup sugar-free chocolate chips

1/2 cup heavy whipping cream

Suggested Coatings: Cocoa powder, Unsweetened shredded coconut, crushed nuts of choice.

1.  Put the chocolate chips in a small bowl.

2.  In a small saucepan over low heat, bring the cream to a simmer.

3.  Pour the hot cream over the chocolate.  Allow to sit for a few minutes, until the chocolate begins to melt, then stir until smooth.  Allow to cool, then refrigerate the mixture for 2 hours.

4.  Line a small sheet pan or tray with parchment paper.

5.  To make the truffles, scoop a teaspoon-sized ball of the chocolate mixture.  Quickly roll it between the palms of your hands.  Then roll it in the coating of your choice and place the ball on the lined pan.  Repeat with the rest of the truffle mixture and coating.

6.  Refrigerate for at least 1 hour before serving.  Allow the truffles to sit out for 10 minutes to soften before eating.  Store in an airtight container in the refrigerator for up to a week.

Pumpkin Pie - (Makes 8 servings)

Ingredients:

2 large eggs

1 (15 oz.) can pumpkin puree

1 tablespoon pumpkin pie spice

1 teaspoon ground cinnamon

1/2 teaspoon salt

3/4 cup heavy whipping cream

1 Almond Flour Crust, par-baked (recipe is above on this page)

1.  Preheat the oven to 350 degrees F.

2.  In a medium-sized mixing bowl, whisk the eggs.  Stir in the pumpkin puree, pumpkin pie spice, cinnamon, and salt with a spoon until well blended.  While stirring, slowly pour in the cream; continue stirring until it's completely combined with the pumpkin mixture.

3.  Pour the filling into the par-baked crust.  Cover the edge of the crust with a narrow piece of aluminum foil to keep it from burning; remove the foil midway through baking.  Bake until the filling is set, doesn't jiggle, and is lightly browned on top, 45 to 50 minutes.  Allow to cool completely before cutting and serving.  Leftover pie can be stored in the refrigerator for up to 5 days.

NOTE:  This pie can also be baked without a crust so that it's a crustless pumpkin pie.  Simply pour the filling into a greased 9-inch pie pan and bake as described above.

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