Ingredients:

• 2 Tbl coconut cream (or heavy whipping cream if don’t have)
• 2 Tbl butter, softened
  • Mix above ingredients together, then add:
• 1/4 cup monkfruit plus 2 Tbl
• 2 egg yolks or 1 egg
• 1 tsp vanilla
  • To all of the above, then add:
• 1/2 cup nuts
  1/2 cup chocolate chips, Lilys
  1/2 cup coconut flakes

Directions:

1. Spoon into muffin pan with liners and pat down.
2. Refridgerate 30 min or freeze 5 minutes.
3. Bake at 350 for 16-20 minutes.
4. Enjoy!

Ingredients-Crust:

• 2 oz. chopped chocolate bar, Lily’s
• 1/2 cup butter
• 2 large eggs
• 3/4 cup monkfruit
• 1/4 tsp vanilla
  • Mix above ingredients together

• 1/2 cup almond flour
• 1/4 cup cocoa powder
• pinch salt
• 1/4 cup walnuts
  • Mix above ingredients together. Add to dry to wet.

Directions:

1. Wrap a 9″ springform pan with foil around bottom to prevent leakage. Do not cover top. Add a pan of water on lower rack to prevent cracking.
2. Bake at 325 for 12-18 minutes. Let cool. (won’t look done)

Ingredients- Cheesecake:

• 16 oz cream cheese, softened
• 2 large eggs
• 1/2 cup monkfruit
• 1/4 cup heavy cream
• 1/2 tsp vanilla

Directions:

1. Mix on low starting with cream cheese.
2. Add other ingredients.
3. Pour onto crust and bake at 300 for 35-45 minutes.
4. Drizzle with chocolate chip sauce, optional.
5. Enjoy!

Ingredients-Crust:

• 1 1/2 cup almond flour
• 5 Tbl butter
• 6 Tbl monkfruit
• sprinkle of cinnamon, optional
  • Mix all ingredients together and bake at 375 for 10 minutes.

Ingredients-Cheesecake:

• 24 oz cream cheese
• 1 1/2 cup monkfruit
  • mix above two ingredients together on low, then add:
• 3 eggs (room temp) add 1 at a time.
• 2 tsp vanilla
• 1 Tbl lemon and zest
• 8 oz sour cream, add last

Directions:

1. Wrap 9″ springform pan with foil around bottom to prevent leakage. Do not cover top. Add a pan of water on lower rack to prevent cracking.
2. Bake 1 hr 15 minutes, turn oven off and leave in oven (after turned off) for another hour or until cool.
3. Refridgerate over night and remove pan next day.
4. Enjoy!

Ingredients:

• 1 egg
• 1 Tbl heavy whipping cream
• 1/2 tsp vanilla
• 2 Tbl cocoa powder
• 2 Tbl monkfruit sugar substitute
• 1/4 tsp baking powder
• pinch of salt

Directions:

1. Mix wet and dry ingredients separately then combine dry into wet.
2. Pour into a buttered (or spray with cooking oil) mug or bowl.
3. Microwave for 1 min 20 sec.
4. Flip cake onto a plate.
5. Enjoy!

Ingredients:

Dough

1. 1 1/4 cup 2% mozzarella shredded cheese (140 grams)
2. 6 tbsp Almond Flour (42 grams)
3. 3 tbsp Coconut Flour (21 grams)
4. 4 tbsp sugar equivalent (I used 5 tsp Truvia)
5. 1/2 tsp baking powder
6. 1/2 tsp vanilla
7. 4 tbsp butter (omit if you are using a higher fat cheese but I implore you to use the 2% or part skim mozzarella cheese!)
8. 1 egg (large)

Filling

1. 6 oz cream cheese
2. 1 tsp lemon juice
3. 1/2 tsp vanilla extract
4. 1/4 cup sugar equivalent
5. 1 egg yolk

Frosting

1. 3 tbsp powdered sweetener (3 tbsp truvia in a coffee grinder for 30 secs and then measure out 3 tbsp of the powdered.)
2. 2 tbsp heavy cream
3. 2 oz cream cheese
4. 1/4 tsp vanilla extract

Instructions:

1. Preheat oven to 400 degrees.

Filling

1. Soften cream cheese and combine with lemon juice, vanilla, and sweetener and egg yolk using a whisk or electric mixer. Set aside in the fridge until you are ready with the dough.

Dough

1. Measure out almond flour, coconut flour, and baking powder. Combine well with a whisk.
2. Melt 4 tbsp butter and add vanilla and sweetener. Stir.
3. Melt 1 1/4 cup shredded mozzarella cheese in the microwave (30% power for 2 minutes with a 1200 watt microwave).
4. Combine all the ingredients and add an egg.
5. Stir until batter is combined and the cheese and dough are completely mixed. Use your hands or a spatula to press and fold the cheese and the batter together. Reheat for 10 seconds in the microwave. Press and fold some more until 99% of the dough is all one color. (Tip-this gets sticky and if you wet your hands a little it helps tremendously. The water from your hands will stop the stickiness on the outside of the dough making it very easy to roll out.)
6. Reheat dough for 10 seconds and roll out into a square the approximate length of a rolling pin and slice into four quarters with a pizza slicer.
7. Fold the corners into the center repeating with all four squares.
8. Pipe filling (or spoon it on top!) into the center of each danish.
9. Bake for 10-12 minutes. (Check on this at 10 minutes and make sure to remove it from the oven as soon as it has a deep golden brown color! Just slightly past 13 minutes and 2 of mine did get burnt. Definitely keep an eye on it.)

Frosting

1. Soften cream cheese in the microwave and add powdered sweetener, heavy cream and vanilla. Mix well with a whisk and pour into a ziploc bag. Cut a tiny hole in the corner and pipe onto each danish.

Special notes for working with this cheese dough

1. Be sure to use cheese that is <1 carb per serving. If using a pre shredded cheese with over this amount of carbs per serving then it adds starches and powder (used to keep the shreds from caking together) to the dough which will not produce a dough like you see in the pictures above. I also recommend using a regular shred for the cheese. Finely shredded cheese does not melt well and will be difficult to work with. For best results only use a mozzarella that has no more than 5 grams of fat per 28 gram (1/4 cup) serving.

Source: uplateanyway.com

Ingredients:

• 2 Cups heavy cream
• 1 Cup half and half
• 1/2 Cup Lily’s chocolate chips
• 1 Tsp glycerin
• 3 Egg yolks
• Pinch of salt
• 1/4 Monk fruit

Directions:

1. Blend all ingredients, except the chocolate chips, until smooth.
2. Add chocolate chips to mixture for last 20 seconds of blending.
3. Add to ice cream maker and churn until set.

Source: