Warm Cheese Dip

 

INGREDIENTS

2 8oz packages of cream cheese, softened
2 cups light sour cream
1 1/2 cups shredded cheddar
9 slices bacon, cooked and crumbled
1 cup chopped green onion

Reduced Sugar, Gluten Free Pecan Tarts

 

What a TREAT!

 

INGREDIENTS

CRUST
1 1/2 cup almond meal
1/2 cup cream cheese
1/3 cup granulated sweetener

FILLING
1 1/2 cup chopped pecans
2 eggs
1 cup granulated sweetener
1/4 cup brown sugar
1 tsp vanilla

 

DIRECTIONS

Preheat oven to 325 degrees.
Cream the cream cheese with almond flour and sweetener. Press into muffin tin lined with paper muffin cups.
Combine filling ingredients and divide among muffin cups.
Bake for 30 minutes.
Allow to cool.

 

Nutritional Info

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 246.7

• Total Fat: 21.1 g
• Cholesterol: 40.9 mg
• Sodium: 56.9 mg
• Total Carbs: 10.2 g
• Dietary Fiber: 2.9 g
• Protein: 6.1 g

 

 

 

 

 

 

Maple Walnut Protein Bars

Low Carb Protein Bars

INGREDIENTS

2 cups whey protein powder
1/2 cup heavy cream
1/2 tsp maple extract
1/2 cup chopped walnuts
1/3 cup granulated sweetener (sweetener equal to 1/3 cup sugar)
pinch sea salt

Fudgy Cocoa Banana Chocolate Chip Muffins, Grain & Sugar Free

These are moist and delicious! I freeze them so I won’t eat the whole batch all at once. *wink

INGREDIENTS

1/2 cup mashed banana
1/2 cup Greek yogurt
4 eggs
2 cups finely ground almond flour

Pumpkin Roll

Cake

4 eggs
3/4 cup powdered xylitol (or powdered sweetener equal to 3/4 cup sugar)
1/4 cup coconut flour
1 tbsp cinnamon
1/2 tsp ground nutmeg
pinch ground cloves
1 tsp baking powder
1/2 tsp salt
1/4 tsp xanthan gum
2/3 cup canned pumpkin

Filling

8 ounces softened cream cheese
1/2 cup powdered sweetener (I used Swerve)
1 tsp vanilla extract

Directions

Preheat oven to 375 degrees.
Line a 13×15″ baking sheet with parchment and lightly grease.
Beat eggs. Add sweetener. Add remaining cake ingredients making sure to beat until there are no lumps.
Pour onto baking sheet and spread evenly.
Bake for 15 minutes.
Remove from oven and slide parchment onto a clean tea towel. Cover with another sheet of parchment and roll with the towel. Allow to cool completely.
Meanwhile, beat filling ingredients together.
Unroll cake and spread filling evenly. Roll up.
Will keep for 1 week refrigerated and kept in a tightly covered container.

Serving Size: 12

Nutritional Info

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 110.0

• Total Fat: 7.0 g
• Cholesterol: 82.8 mg
• Sodium: 171.3 mg
• Total Carbs: 4.8 g
• Dietary Fiber: 1.3 g
• Protein: 4.3 g