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Recipe & Photo from Truvia Ingredients 1 cup Truvia Sweet Complete Confectioners Sweetener 1 tsp pure meringue powder 3-4 Tbsp warm water 1 tsp vanilla extract (optional) 2-3 drops of color (optional) Directions In a small bowl whisk together Truvia Sweet Complete Confectioners Sweetener, meringue powder and 2 tbsp of warm water. Add additional tablespoons of water until desired consistency is achieved. It should drizzle off the end of the whisk in ribbons but shouldn't be too thin (Add optional flavor now). Divide into separate bowls and add food coloring in small amounts until the desired color is achieved. Place icing in small square plastic bags or piping bags with the very corner snipped off to pipe outlines. Frost cooled cookies. If you want a filled in design, Let the outlines dry at least 5-10 minutes before filling in. Store decorated cookies in a sealed container. Options (Will Affect Nutritional Information) To fill in the outlines, add 1-2 Tbsp of water to icing to thin out more, pipe frosting into the outline in a back-and-forth motion. It does not have to be perfect and there may be gaps, use a toothpick to fill the icing into the gaps. Let the filled icing dry completely before adding any additional icing decoration. To change the flavor, add extracts, try to use clear flavor to avoid color issues. Try peppermint for winter holiday, vanilla and/or cinnamon for fall and lemon for summer. You can mix colors, remember yellow and blue make green, blue and red make purple, yellow and red make orange.

Recipe & Photo from Truvia Ingredients Filling 2 cups fresh or frozen cranberries 3⁄4 cup water 1⁄2 Truvia Sweet Complete Granulated All-Purpose Sweetener 4 large eggs (yolks only), lightly beaten 4 Tbsp butter, cut into pieces Pavlova 4 large egg whites (makes sure egg whites are at room temperature) (save yolks for filling) 1⁄2 cup Truvia Sweet Complete Granulated All-Purpose Sweetener 1⁄2 tsp vanilla extract /or powdered vanilla (powder gives a more golden top) 1⁄4 tsp cream of tartar 1⁄8 tsp salt Directions FILLING 1. Place cranberries and water into a saucepan. Cook over medium-high heat, stirring occasionally, 15 minutes or until cranberries are very soft. 2. Place fine strainer over bowl. Pour cranberry mixture into strainer, pressing cranberries with back of spoon to squeeze out as much juice as possible. Discard cranberry pulp and skins. Return strained cranberry mixture to saucepan. 3. Stir in Truvia Sweet Complete Granulated All-Purpose Sweetener 4. Cook over medium heat, stirring until sweetener is dissolved. 5. Whisk egg yolks in bowl. Pour about 2 tablespoons hot cranberry mixture into egg yolks, whisking constantly. 6. Continue whisking, adding additional hot cranberry mixture, until about half of cranberry mixture has been added. 7.Return cranberry-egg mixture to saucepan with remaining cranberry mixture. Stir; continue cooking, stirring constantly, 4-5 minutes or until mixture reaches 165ºF and has thickened. 8. Remove from heat; whisk in butter until combined and butter is melted. Pour into bowl; refrigerate at least 1 hour or until completely cooled PAVLOVA: WHILE FILLING IS COOLING 9. Preheat oven to 250 F. Line baking sheet with parchment paper. Draw outline of two 6-inch diameter circles over the parchment paper, because the recipe makes two Pavlova desserts. 10. In the bowl of a stand mixer (or just a deep mixing bowl) beat egg whites, until frothy. Add sweetener, one tablespoon at a time and beat continuously on high for 6-7 minutes, until stiff peaks form. 11. Add cream of tartar, vanilla and salt. Beat until incorporated 12. Evenly divide batter into the two circles of parchment. 13. Create an indent in the center of each mound, this is where the filling will go. 14. Bake for 30 minutes. Turn oven off, let cool for 30 minutes in oven, then carefully remove parchment than transfer to a cooling rack to cool completely. 15. After cooling, top pavlovas with the cranberry curd.

Recipe Found at Jordan's Skinny Syrups Ingredients 2 Pumps of Sugar Free Sugar Cookie Syrup 2 Shots of Espresso Unsweetened Almond Milk Keto Whipped cream (optional) Directions: Heat almond milk over medium-low heat. Stir often and remove from heat once steaming. Froth steamed milk with a whisk or using a Milk Frother. In a mug, combine espresso and two pumps of Jordan's Skinny syrup in a mug and enjoy! Feel free to add some keto whipped cream to make it extra decadent. Pour the frothed milk over the combined espresso and syrup in a mug and enjoy! Feel free to add some whipped cream to make it extra decadent.

Recipe from So Nourished by Amanda Bochain Ingredients 1 cup fresh squeezed lemon juice 8 cups water 1/2 cup So Nourished monk fruit erythritol sweetener 8 slices lemon (optional) Instructions Place the monkfruit erythritol blend in a small pot along with 2 cups of the water. Bring to a boil and stir to dissolve the sweetener. Set aside to cool Once cool, mix the sweetened water, remaining water and fresh lemon juice in a large pitcher. Store in the fridge to cool and pour over ice when ready to enjoy! Garnish with lemon slices if desired.

Recipe & Photo Found at Scotty's Ingredients 1 package of scotty's everyday cupcake mix 1/2 cup of butter 2 cups of powdered sugar alternative 1 tsp of peppermint extract mini keto candy canes Instructions Preheat oven to 350° F Prepare scotty's everyday cupcake mix per instructions. Fill cupcake liners 3/4 full and bake for 20 minutes. Beat 1/2 cup butter, 2 cups powdered sugar alternative, and 1 tsp peppermint extract until creamy to make frosting. Frost cupcakes and decorate with crushed keto friendly candy pieces and a mini keto candy cane!

Enjoy this easy no bake treat the whole family will enjoy! Ingredients 8 Oz. Light Cream Cheese, Softened 1 Cup Raspberries, Frozen, Thawed, And Drained 1 Cup Heavy Cream 1 Tsp. Vanilla Extract SweetLeaf® Liquid Stevia Berry Sweet Drops® Directions In a stand mixer, cream the cream cheese until smooth in texture. Add the raspberries and blend until combined. Pour heavy cream into cream cheese and raspberries and blend on high until it becomes whipped in texture. Once whipped, add the vanilla extract and SweetLeaf® Liquid Stevia Berry Sweet Drops® and blend again. Makes 3 cups total.

But First, How to Make a Keto Pie Crust Classic Keto Pecan Pie Recipe Found at ChocZero Decadent Keto Chocolate Peppermint Pie Recipe Recipe By Keto and Co No Bake Sugar Free Keto Key Lime Pie Keto Apple Pie Keto Pumpkin Pie Decadent Keto Chocolate Peppermint Pie Recipe Monk Fruit Cherry Pie - Sugar Free & Low Carb Keto Fig Pie

Recipe Found at Lakanto Ingredients 1 Acai berry pack *no sugar added (can sub ½ cup fresh or frozen blackberries) 1/2 cup strawberries, frozen 2/3 cup almond milk unsweetened ⅓ cup coconut milk 1 1/2 TBSP whey protein (unsweetened) 1 T Lakanto Classic Monkfruit Sweetener (or to taste) Instructions Add all ingredients to a blender and mix until smooth and creamy. Makes 2, 10oz servings NUTRITIONAL INFO (PER SERVING): Calories: 135kcal Fat: 9g Protein: 10g Sodium 110mg Carbohydrates: 5.5g Dietary Fiber: 1g Sugar 3g Sugar Alcohols: 1g Net Carbs: 3.5g

On The Go? These Healthy Egg bites are Easy and Delicious! These perfect low carb breakfast snacks are great to have on hand when you’re on-the-go. These healthy breakfast treats are tasty and a nutritious meal. Photo + recipe by @alittlemorebalanced What You’ll Need for the Keto Flatbread: -1 bag of Keto and Co Flatbread and Pizza Mix -4 Tbsp butter, softened -2 eggs Filling Ingredients: -6 eggs -1/2 cup mushrooms, chopped -2 large handfuls of spinach -2 tsp garlic powder -1 tsp onion powder -1 pinch salt Cooking Instructions: Preheat the oven to 350F and line a muffin tin with muffin liners. Prepare the Keto and Co Flatbread and Pizza Mix by following the directions on the back of the packaging. Set dough aside. In a medium sized bowl, combine your eggs, mushrooms and spinach. Mix until fully combined. Add about 2 Tbsp of the prepared Keto Flatbread dough to the bottom of each muffin tin and press down. Add egg mixture on top until each tin is full. Bake for 20-25 minutes and enjoy!

INGREDIENTS 1 pump of sugar free Vanilla Caramel Crème 2 pumps of sugar free Caramel Pecan Syrup Lavazza Coffee (or Coffee of your choice) 1-2 shots of Espresso Unsweetened Almond Milk or Heavy Cream Ice DIRECTIONS Combine Jordan's Sugar Free Caramel Pecan Syrup and Jordan's Skinny Vanilla Caramel Crème, coffee of choice, and 1-2 shots of Espresso (or more depending on what your day is bringing you 😉☕️) in a glass over ice. Top the remainder of your glass with your choice of milk. Stir with a straw or spoon to blend all ingredients together and enjoy!

You won’t miss the sugar. It's exactly the same as the real thing for a guilt-free Thanksgiving. This traditionally sugary pie filling with a completely sugar free pecan pie filling yet it's just as sweet. Recipe Found at ChocZero INGREDIENTS KETO PECAN PIE CRUST 1 cup almond flour 1/3 cup coconut flour 1 tsp xanthan gum 1/4 tsp salt 1/2 cup unsalted butter, chilled and cubed 1 Oz. cream cheese 1 egg 1 1/2 tsp rice vinegar KETO PECAN PIE FILLING 10.5 Oz. sugar free keto honey 1/2 cup heavy whipping cream 4 tbsp unsalted butter, cubed 1/2 tsp salt 6 egg yolks, lightly beaten 1/2 cup chopped pecans DIRECTIONS Add the almond flour, coconut flour, xanthan gum, salt, butter and cream cheese to a food processor. Pulse until coarse crumbles form. Add in the egg and vinegar and pulse until a dough ball forms. If you don’t own a food processor you can cut the butter and cream cheese in using a pastry blender or a fork. Wrap dough with plastic wrap and refrigerate for 1 hour. To make the pie filling, add the sugar free keto honey and heavy cream to a small saucepan. Heat over medium heat until foaming and bubbly. Remove from heat. Let cool for a couple minutes. Stir in butter and salt until butter is melted. Stir in beaten egg yolks. Preheat the oven to 325°F. Roll out pie crust in between two sheets of parchment paper. Roll to 1/8 to 1/4 inch thickness and place crust in a pie pan. Fold in the edges. Scatter chopped pecans in the bottom of the pie crust. Pour in pie filling. Bake at 325°F for 45-60 minutes or until the filling is set and lightly jiggly. Refrigerate for 1 hour to cool and set the filling.

Recipe By Scotty's Ingredients: 1 package of scotty's everyday cupcake mix 1 tbsp coconut oil 1 scoop collagen 1/3 cup almond milk 1 egg frosting: 3 tbsp plain nonfat yogurt 2 tbsp peanut butter flavored collagen or sugar-free peanut powder Instructions Preheat oven to 350° F Prepare the Scotty's Everyday Cupcake & Cake mix as directed on the package. Add the batter to the baking pan and bake it for 20-22 min then let cool. Mix yogurt with collagen or peanut powder for the frosting and cover the top of the cake with it. Top the cake with strawberries and a bit of chocolate granola and enjoy!