By Doug Varrieur, Fat To Skinny Guru & Low Carb Cook
If you thought that you had to give up the sweets to lose a few extra pounds, you were wrong! I've come up with some perfect dishes that cut the sugar, but keep the flavor you love.
Scrumptious Low-Carb Cheesecake
Filling Ingredients
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3/4 cup I.M. Healthy Unsweetened Soy Nut Butter
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3 large eggs
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12 drops FAT TO SKINNY Zero Sweetener
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1 tablespoon vanilla extract
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16 ounces cream cheese FIFTY50 Fruit Spread
Crust Ingredients
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12 drops FAT TO SKINNY Zero Sweetener
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¾ cup GG Bran Crisp Fiber Sprinkles
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1 egg
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1 tablespoon melted butter
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1 tablespoon unsweetened cocoa powder
Directions
1. Preheat oven to 350 degrees.
2. Spray cheesecake pan(s) with non stick cooking spray.
3. Prepare crust (one large or 4 mini’s) by putting all crust ingredients in bowl and mix then press into bottom of cheesecake pan(s)
4. Beat cream cheese; add FAT TO SKINNY Zero Sweetener and vanilla extract in your bowl until well blended.
5. Beat in eggs on low one at a time.
6. Mix in I.M. Healthy Unsweetened Soy Nut Butter then pour the batter into your cheesecake pan(s).
7. Cook for one hour (mini’s 45 minutes) until firm.
8. Turn off heat and leave in your oven for one hour (mini's 45 minutes). Cool to room temperature.
9. Refrigerate overnight. 1
0. Top with your favorite FIFTY50 Fruit Spread and serve.
Related: 5 Foods That Can Flatten Your Belly
Fun Low-Carb Thumb Print Cookies
Ingredients
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2 cups I.M. Healthy Unsweetened Soy Nut Butter
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24 drops FAT TO SKINNY Zero Sweetener
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¼ cup GG Bran Crisp Fiber Sprinkles
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3 eggs 2 teaspoons baking powder
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¼ cup FIFTY50 Fruit Spread
Directions
1. Preheat oven to 350.
2. Beat eggs in a medium size bowl.
3. Add FAT TO SKINNY Zero Sweetener to eggs and mix well.
4. Add I.M. Healthy Unsweetened Soy Nut Butter, GG Bran Crisp Fiber Sprinkles, and baking powder.
5. Mix until all ingredients are combined well.
6. Grease a cookie sheet.
7. Roll the dough into balls and place on cookie sheet.
8. Flatten the balls twice with a fork (crisscross) and make a thumb indent in the middle, fill with FIFTY50 Fruit Spread.
9. Bake for 8 minutes.
10. Cool on rack.
11. Refrigerate to firm up
Yummy For the Tummy Low-Carb Cupcakes
Ingredients
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3 cups NOW brand unbleached almond flour
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2 ½ teaspoons baking powder
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2 ½ teaspoons baking soda
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½ teaspoon salt ¼ cup butter
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36 drops FAT TO SKINNY Zero Sweetener
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4 large eggs
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½ cup I. M. Healthy Unsweetened Soy Nut Butter
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2 teaspoon vanilla extract
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¾ cup unsweetened almond milk
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1/4 cup GG Bran Crisp Fiber Sprinkles
Related: "Bad for You" Foods That Fight Fat
Frosting
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12 oz cream cheese
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1/4 cup butter (or butter flavored Crisco)
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2 tablespoons whipping cream
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12 drops FAT TO SKINNY Zero Sweetener
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¼ cup FIFTY50 jelly
Directions
1. Preheat oven to 350 degrees.
2. Line cupcake with liners.
3. Beat butter and fat to Skinny Zero until fluffy with electric mixer at high speed.
4. Add eggs to butter mixture, mixing well after each egg.
5. Beat in 1/2 cup I.M. Healthy Unsweetened Soy Nut butter, GG Fiber Sprinkles and vanilla, mix well.
6. In a medium bowl mix flour, baking powder, baking soda and salt.
7. Put the electric mixer on low and pour in the flour mixture slowly then add almond milk slowly, mix well.
8. Pour into cup cake liners and bake for 20 minutes.
9. Cool cup cakes on wire rack completely before frosting
Frosting Directions
1. In a bowl beat cream cheese and butter.
2. Add FAT TO SKINNY Zero Sweetener and whipping cream, beat until frosting peaks.
3. Add FIFTY50 Fruit Spread and beat for 10 seconds.
Soy Nut Butter and Fruit Spread Open Faced Sandwich
Ingredients
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I.M. Healthy Unsweetened Soy Nut Butter
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GG Bran Crisp Breads
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FIFTY50 Fruit Spread
Directions
1. Break out the GG and spread them with I.M. Healthy Unsweetened Soy Nut Butter and FIFTY50 Fruit Spread
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