dd SPLENDA(R) Naturals Sugar & Stevia Sweetener Blend, beating well. Add eggs
Combine coconut milk, vanilla extract, stevia sweetener, turmeric, ginger, and cinnamon in a saucepan. Heat over medium heat until warm, about 5 minutes.
Remove the saucepan from heat. Blend until frothy using an immersion blender.
Pour espresso into a serving mug. Top off with frothed milk mixture.
Mix blueberry jam, Greek yogurt, almond milk, stevia sweetener, lemon juice, vanilla extract, salt, and cinnamon together in a bowl.
Pour mixture into an ice cream maker; churn to the consistency of frozen yogurt according to manufacturer's instructions, about 20 minutes.
Mix sorghum flour, almond milk, egg white, orange juice, stevia sweetener, orange zest, and nutmeg together in a bowl. Fold cranberries gently into the batter.
Spray a large skillet with cooking spray; heat over medium-high heat. Reduce heat to medium; pour 1/4 cup batter into the skillet. Cook until bubbles start to form and bottom is lightly browned, 2 to 3 minutes. Flip and cook for 2 to 3 minutes more. Transfer to a cooling rack. Repeat with remaining batter.
Preheat oven to 350 degrees F (175 degrees C).
Combine peanut butter, egg, stevia sweetener, cocoa powder, and vanilla extract together with a mixer or food processor. Roll dough into 1-inch balls. Place 1 to 2 inches apart on an ungreased baking sheet. Flatten balls with a fork.
Bake in the preheated oven until edges are set, about 10 minutes. Let cool on the baking sheet for 10 minutes.
Line a tray with waxed paper. Transfer cookies to tray until cooled to room temperature, about 15 minutes, then refrigerate for 30 minutes.
Place banana in a blender. Add coffee, almond milk, spinach, protein powder, cocoa powder, and stevia sweetener; blend until smooth.
Beat eggs, coconut flour, 2 tablespoons melted oil, stevia sweetener, and vanilla extract together in a bowl with a whisk until smooth.
Melt 1 teaspoon coconut oil in a large skillet over medium heat. Tilt skillet to swirl oil around to cover cooking surface.
Pour batter into the skillet and cook until browned, 2 to 3 minutes per side.
mixed spice and half the sweetener in a shallow baking dish
Whisk together eggs, milk and Pyure Organic Liquid Stevia Extract. Set aside.
Mix together mascarpone, pumpkin puree, Pyure Bakeable Stevia Blend, pumpkin pie spice and salt until smooth.
Divide mascarpone filling among 4 slices of bread. Sandwich with remaining bread slices.
Dip sandwiches into egg mixture, turning to coat well.
On greased griddle or in greased skillet, cook sandwiches over medium heat for about 3 minutes per side or until crisp and golden brown.
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Whisk sugar, stevia, and flour together in a
Combine soy milk, avocado, chocolate syrup, tahini, vanilla extract, and stevia in a blender; blend until smooth. Pour into 4 ice pop molds, and freeze until solid, at least 4 hours or overnight.
Whisk almond milk, pumpkin puree, stevia, and pumpkin spice together. Pour mixture into ice cube trays and freeze until firm, 8 hours to overnight.
Place pumpkin ice cubes and coffee in a blender; blend until smooth.
Place raspberries in a small pot and mash with a potato masher. Add syrup and bring to a boil. Stir in sugar and stevia. Reduce heat to low and simmer until thick, stirring constantly, 10 to 12 minutes. Remove from heat and stir in lemon juice.
Cut prickly pears in half lengthwise and scoop out flesh with a spoon. Process in a blender until smooth. Push pulp through a fine mesh strainer to extract about 1 1/2 cups juice. Discard pulp.
Place prickly pear juice, water, lime juice, stevia, and mint in a blender. Blend until smooth. Pour into two 16-ounce glasses filled with ice.
Combine soy milk, ice, chocolate syrup, tahini, stevia, and mint in a blender. Blend until smooth.
Place baby spinach, cherries, almond milk, rolled oats, cocoa powder, and sweetener in a blender. Blend until smooth, about 2 minutes. Pour into a glass and top with chia seeds.
ombine almond flour, psyllium husk, sweetener, nutritional yeast, salt, and gelatin
ream cheese, sour cream, vanilla, stevia until fluffy (this is the
Melt chocolate and spread in double boiler or in microwave.
Allow to slightly cool.
Beat yolks and 1 tsp stevia until smooth, stir in vanilla and lemon juice then blend in chocolate mixture.
Blend egg whites in large mixer bowl until peaks are formed. Gradually add 1/2 tsp stevia, beat until stiff peaks form.
Stir 1\u00b0C whites into chocolate mixture and then fold in remaining whites.
Pour into 10-12\" pan, greased, floured, wax paper lined.
Bake at 250 for 2 1/2 hours, allow to completely cool before serving.
Put 1/2 c Stevia leaves and 1 c mint leaves in saucepan in 2 liters of water. Bring to a boil and then turn down and simmer for 1 hour. Strain and cool, set aside.
Juice 4-6 limes and add the juice to a pitcher, add 1/2 to 3/4 c of stevia concentrate then fill with water. Add a few slices of lime.
Serve over ice and enjoy.