Twist bacon strips and lay in an air fryer basket or a on a baking sheet. If using air fryer, air fry at 400 degrees for 12-14 minutes. Oven temperature is the same but may need more time.

To kick it up a notch, dip crispy bacon strips in melted sugar free chocolate for a tasty salty, sweet snack! Store in refrigerator.

You can make this with a crust or without to save on carbs. If you don’t do the crust, use parchment paper in your pan so you can pull the bars out easily.

Ingredients for Crust:

• 1 cup almond flour
• 4 Tbsp melted butter
• 1 Tbsp Allulose sweetener
• 1/2 tsp Cinnamon
• pinch of salt

Mix crust ingredients together and press into an 8×8 baking pan. Bake in preheated 325 degree oven for 10-12 minutes. Remove and let cool.

Ingredients for Filling:

• 8 oz cream cheese, softened
• 2 eggs
• 1 tsp vanilla extract
• 3/4 cup Allulose sweetener (more or less depending on desired sweetness)
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/4 tsp cloves
• 1/2 cup pureed pumpkin

Blend all filling ingredients together with an electric mixer until smooth and creamy. Pour onto prepared crust. Bake at 325 degrees for 40-50 minutes or until the edges are firm and the center is just a little jiggly. Remove from oven and let cool. Cut into 9 squares. Store in refrigerator.

Macros for one bar with crust:

Total Carbs 5g,  Fiber 2g, Protein 5g, Fat 23g,  Calories 239

Macros for one bar crustless:

Total Carbs 3g

Fiber 0g

Protein 3g

Fat 14g

Calories 145

Ingredients

• 1/2 cup coconut oil
• 1/4 cup powdered sweetener (swerve, Monkfruit etc)
• 3 Tbsp unsweetened cocoa powder
• 1 tsp vanilla extract

Mix all ingredients together in a small sauce pan. Heat on low heat until sweetener is completely dissolved, about 4-5 minutes, lightly stirring constantly. Pour into candy, silicone mold. Sprinkle salt on top of each fat bomb if desired. Refrigerate until firm. Store them in the refrigerator in an airtight container. You should get 12 bombs from this recipe.

Macros for one, if you get 12 pieces

Total Carbs 1, Fat 99, Protein 09, Calories 84

Ingredients:

• 1-1/2 cups Heavy Cream (Use canned unsweetened coconut milk for dairy free)
• 1-1/2 cups Nut Milk, Almond or Macadamia
• 3/4 cup Allulose sweetener
• 1 tsp vanilla extract
• 1-2 tbsp instant coffee

Mix all ingredients together, make sure coffee is dissolved. Pour into electric ice cream maker. Mix until desired consistency is formed. Refrigerate in an airtight container.

This is a delicious, creamy no bake cheesecake, perfect for a hot summer day!

Crust Ingredients:

• 1-1/2 cups almond flour
• 6 Tbsp melted butter
• Pinch of salt
• 2 Tbsp Allulose sweetener

Mix ingredients together and press into a 2qt rectangular pan. Refrigerate while preparing the filling.

Filling Ingredients:

• 16 oz softened cream cheese
• 1 cup Allulose sweetener
• 4 tsp lemon juice
• 1/2 tsp vanilla extract
• 1/8 tsp salt
• 1 cup heavy cream

Mix everything except heavy cream with an electric mixer for 3 minutes. Add heavy cream and beat on high for 4 minutes. Spread over crust. Decorate as desired. Refrigerate for at least six hours. Serve cold.

Serves 12

1 slice

• Carbs 6g
• Protein 6g
• Fat 33g
• Calories 331

Note: I don’t count carbs in sweeteners

Ingredients:

• 1- 13.5 oz can Unsweetened Coconut Milk
• 1/2 cup Allulose this is important to use, it keeps the ice cream from getting too hard.
• 2 Tbsp Unsweetened Cocoa Powder
• 1 tsp vanilla extract

Mix together in a blender. Pour into popsicle molds. The amount of fudgesicles depends on the size of your molds. Freeze until firm, usually overnight.

6 Servings

1 bar

3g Total Carbs

1g protein

10g fat

106 calories

• 1/3 cup blackberries
• 3 tsp monkfruit sweetener
• 1 Tbsp butter
• 2 Tbsp almond flour
• 1 egg
• 1/2 tsp baking powder
• 1 tsp vanilla extract

Start by spraying the inside of a mug with nonstick spray and then add 1 tsp monkfruit to the blackberries in a mug, stir and set aside.

In a small microwave safe bowl, melt butter for 20 seconds. Add almond flour, baking powder, remaining sweetener, vanilla and egg. Give a good mix and then pour batter over the mug of berries. Microwave for 2 minutes or until cake is spongy. Let cool. Add whip cream.

1 mug serving:

8g carbs

4g fiber

10g protein

24g fat

293 calories

Even after this ice cream is frozen, it is still soft and scoopable!

1-1/2 cup heavy cream (use unsweetened coconut milk in a can for dairy free option)

1-1/2 cup nut milk unsweetened

1 tsp butter pecan flavoring or whatever flavor extract you want

3/4 Cup Allulose, this is important! It’s what keeps the ice cream from getting rock hard

1 cup raw pecans, chopped

1 Tbsp butter

Mix cream, milk, Allulose and flavoring together with a whisk. Add to ice cream maker.

Meanwhile, sauté pecans in butter for three minutes on stovetop then let cool.

Once cool, add pecans to ice cream the last few minutes in the ice cream maker.

This is the ice maker I use: https://amzn.to/3Tm9plA

Allulose: https://amzn.to/44NNw44

Ingredients:

• 1 Cup No Sugar added Peanut Butter (I use just ground peanuts)
• 1 Stick Butter
• 3/4 Cup Powdered sugar-free
  sweetener (I use Lakanto)
• 1 tsp Vanilla Extract
• 1/2 tsp Salt

Line an 8-inch square baking
pan with parchment paper.

Add the peanut butter and
butter to a medium mixing
bowl. Cover the bowl and
microwave for a minute at a
time, until the butter is
melted.

Remove the bowl from the
microwave and add the
vanilla and salt. Stir until the
mixture is well combined.
Add the sugar-free powdered sweetener
and stir until combined.

Pour into pan and place in refrigerator for 4-6 hours.

Cut into squares. 24 squares equals 1 carb per square. Different peanut butter‘s may cause carb count to be different so it is recommended that you use a carb manager app to make sure of your carb count.

Ingredients:

• 7 oz Lily’s Sugar Free White Chocolate Chips
• 1/8 Cup Pecan Butter No Sugar Added

Melt chocolate chips in the microwave at 30 second intervals, stirring in between. Line a muffin tin with seven paper liners. Spoon 1-1/2 tsp into each liner. Next, place one tsp of pecan butter onto each dollop of chocolate. Top each cup with 1-1/2 tsp of the remaining chocolate. Refrigerate until firm. Store in refrigerator.

Each cup has approximately 6g carbs. Carb count may vary depending on brands used.