store refrigerated
Cake 148 g Frosting 18 g Total 166g
16 pieces ~ 15g per; 24 pieces ~ 10 per
1/2 recipe will make 12 cupcakes
- sour cream
- cocoa
- stevia
- erythritol
- almond flour
- *1/3 cup splenda
- *2 packets stevia
- *1 tsp vanilla
approx. 54 carbs total
store refrigerated
- ginger
- sour cream
- chopped pecans
- almond flour
- cream cheese
- heavy whipping cream
- unsweetened coca
I altered this recipe to be low-carb and sugar free, but it can be put in a chocolate graham cracker pie crust and made with “normal” ingredients. 145 total carbs
- creamy peanut butter
- tub Cool Whip
- heavy whipping cream
- SF Reese's cups miniatures
*Cut dough can be put placed in freezer on a baking sheet for 20 min. Remove from freezer and transfer to a ziploc bag. Freeze dough for up to 4 months. When ready to bake, place on parchment paper and bake 15 min.
*Brown Sugar Substitute – 1 cup Splenda granular and 1/4 cup sugar free maple syrup = 1 cup brown sugar
- all purpose flour
- whole wheat flour
- honey
Approximately 24-48g carb in basic filling (depending on brand of cream cheese)
*Optional variation: Mix 1 cup of prepared batter with 1/2 cup natural peanut butter and 1 square baking chocolate, melted. Swirl through “regular” batter in pan. Top with crushed peanut buter cups.
Reese Cheesecake filling – 192g carb
- large eggs
- heavy whipping cream
- almond extract
- cream cheese
86g carb in filling
- sour cream
- eggs plus 1 egg yolk
- cream cheese
- Cheesecake Crust
substitute for maltitol: 3/4 cup Splenda (liquid or granular) and 1 tsp molasses
Do not use all liquid Splenda; I typically use liquid for the 3/4 cup and granular for the 1/2 cup.
99g total carb (36 cookies ~ 3g per cookie)
- maltitol
- vanilla or chocolate whey protein
- almond meal
- natural peanut butter
- sugar free chocolate chips
- pork rinds