bars

• 1/2 Cup Peter Pan Creamy Peanut Butter
• 1/2 Cup  Extra Virgin Coconut Oil
• 1 TSP Pure Vanilla Extract
• 1 stevia
• 2 Cups walnuts                                                                                                   2 Scoops chocolate protein powder

low carb chocolate pudding

Very low carb chocolate pudding! Sugar free! Dairy free! Delicious!

1 CAN coconut milk (yes mine said zero carbs, it was unsweetened)
1/4 cup cocoa (1/4 cup= 4TBS)
3 TBS Truvia 
1 tsp Vanilla Extract

Bring to a boil, then reduce to simmer for 10 mins. Let cool. Then refrigerate 4 hours. Serve cold. Total 4 carbs!

peanutbutter bars

Ingredients

• 1 cup all natural peanut butter
• 1 (8 ounce) package cream cheese, softened
• 1 cup heavy whipping cream whipped orsugar free Cool Whip
• sugar substitute to taste (optional)

Instructions

1. In a mixing bowl, combine 1 cup peanut butter with 1 (8 ounce) package softened cream cheese until well mixed.
2. Fold in whipping cream or sugar free cool whip until well combined.
3. Give it a taste and add sugar substitute as needed.
4. Line an 8×8″ square pan with parchment paper and transfer the peanut butter mixture into the pan. Spreading it around to evenly distribute. Cover and place in fridge until solid – about an hour. Slice into 16 pieces. Store in the refrigerator and enjoy!

NO-BAKE JELLO CHEESECAKE

1 small box sugar free Jello, any flavor
1/2 cup boiling water
1 cup heavy cream
16 ounces cream cheese, softened

In a small bowl, dissolve the Jello in the boiling water, stirring for 2-3 minutes. Chill until no longer warm. In a small bowl, whip the cream until stiff. In a medium bowl, using the same beaters used for the cream, beat the cream cheese until fluffy. Gradually add tiny bits of the still liquid Jello to the cream cheese, beating well after each addition. If you add the liquid too quickly, you'll end up with a curdled mess. Gently fold in the whipped cream. Spread the mixture in a 10-inch glass pie plate; chill till set, several hours.

Makes 8 servings

Do not freeze

low carb pizza dip

• 8 ounce of cream cheese, softened
• 1 cup sour cream
• 1 tablespoon oregano
• 1/4 tsp garlic powder
• 1 tablespoon basil
• 3 tablespoons sauce or pesto
• 1 cup shredded mozzarella or your favorite italian cheese                   
• In a small bowl, mix together the cream cheese, oregano, parsley, and basil.Spread mixture in the bottom of a 9 inch pie plate, or a shallow microwave-safe dish. Sprinkle 1/2 cup of the mozzarella cheese and 1/2 cup of the Parmesan cheese on top of the cream cheese mixture. Spread the pizza sauce over all. Sprinkle with remaining cheese, then top with green pepper, pepperoni and olive slices. bake at 350 for 35 minutes and enjoy

low carb sunflower brittle

Ingredients

• 1 sun flower seeds 
• ¼ cup butter
• ½ cup  sweetener
• 2 tsp. vanilla
• ¼ tsp salt 

Instructions

1. Line a 9" x 9" cake pan or 9" pie pan with baking parchment.
2. Pour sweetener, butter, vanilla and ¼ tsp. salt into a small 8" non-stick skillet.
3. Heat over medium heat till all ingredients are dissolved.
4. Add the sunflower seeds to the candy mixture.
5. Stirring constantly, bring mixture to a boil.
6. Allow to boil 2-3 minutes till it becomes a light golden brown. Remove from heat.
7. Carefully pour it into prepared pan. (It is very hot!)
8. With back of spoon, spread almonds evenly through hot candy.
9. Allow to set 1 hour or until completely cooled. ( you can finish cooling it in the refrigerator, if you wish.)
10. Break into pieces and divide into a 8 servings.
11. Will stay crisp and keep well in a tightly sealed container for 2 weeks.

Nutrition Information

Serving size: ⅛th recipe Calories: 205 Fat: 20.4 Saturated fat: 8. Trans fat: 0 Carbohydrates: 3.8 Sugar: .8 Fiber: 2.2Protein: 3.9    

Pumpkin Spice Energy Ball

Ingredients:

• ¼ cup peanut butter
• ¼ cup pumpkin puree
• ½ cup almond flour
• 2 packs sweetener
• 1 tbsp. flax seed
• 1 tsp. pumpkin pie spice
• 1.5 ounces dark chocolate (optional )

Directions:

In a large bowl combine peanut butter, pumpkin puree, almond flour,sweetener, flax (chia) seeds, pumpkin pie spice,   Mix until everything is well incorporated.

Scoop up about 1 tbsp. of ‘dough’ and roll in the palm of your hands to create a small, golf-sized ball.  You should get about 8 balls.

Place the balls on a plate lined with parchment paper (or a tray with a silpat mat) in the freezer while you melt your chocolate. (if you are using it) 

Melt chocolate in microwave or a double broiler.  Add two ounces of dark chocolate and stir periodically until the chocolate has melted down.

Remove the pumpkin balls form the freezer and dip each one in the chocolate to coat half of the pumpkin ball.  Place back on the parchment paper and continue until you have dipped all the pumpkin balls.

Place them back in the freezer and enjoy any time you need a quick and delicious nutrient packed snack.