Preheat the oven to 350⁰F (175⁰C).

In a medium mixing bowl, combine coconut flour, baking stevia, baking soda, almond milk, cashew butter, whole egg, egg white, and chocolate chips.

Gently fold in the fresh raspberries.

Mix everything until a dough forms.

Form the dough into 7 thick cookies, lightly flattening each on a baking sheet sprayed with nonstick spray.

Bake at 350⁰F (175⁰C) for 10-12 minutes until lightly browned.

Remove from the oven and let cool before serving.

Preheat the oven to 350⁰F (175⁰C).

Grind the dates in a blender or food processor until finely chopped.

If using dried dates, soak them in water for 3 hours before blending.

In the blender, combine the chopped dates with almond meal, vanilla whey protein powder (if using), baking soda, salt, coconut oil, and water.

Blend until smooth and well combined.

Spray a baking sheet with nonstick spray.

Dollop the batter onto the sheet to form 5 cookies.

Bake at 350⁰F (175⁰C) for 8 minutes.

Let the cookies cool before serving.

These cookies are particularly good when served cold.

Preheat the oven to 350⁰F (175⁰C).

Grind the oats into a flour using a food processor or blender.

In a medium mixing bowl, combine the ground oats, baking stevia, almond meal, almond milk, egg, almond butter, and baking soda.

Mix until evenly combined.

Spray a baking tray with nonstick spray.

Dollop the batter onto the tray to create 10 cookies.

Indent each cookie slightly with the back of a spoon.

Bake at 350⁰F (175⁰C) for 8-9 minutes.

Let the cookies cool for 10 minutes.

Once cooled, dollop 1 tbsp sugar-free raspberry jelly on the top of each cookie.

Preheat the oven to 350⁰F (175⁰C).

Grind the oats into a flour using a food processor or blender.

In a medium mixing bowl, combine the ground oats, almond meal, whey protein powder (if using), baking stevia, baking powder, and pumpkin spice.

Add the pumpkin puree, egg white, and melted coconut oil to the dry ingredients.

Mix until a thick cookie dough forms.

Roll the dough into 10 balls, placing them on a baking sheet sprayed with nonstick spray.

In the center of each dough ball, place 1/2 tsp of peanut butter.

Cover the peanut butter completely with the cookie dough.

Lightly flatten each cookie on the sheet.

Bake for 12 minutes at 350⁰F (175⁰C).

Remove from the oven, let cool for 5 minutes, and enjoy.

In a small bowl, mix together all of the ingredients until well combined.

Place the dough on a microwave-safe plate and shape it into a cookie.

Microwave for 1.

5 minutes.

Let cool before enjoying.

In a small blender or food processor, blend the chickpeas, peanut flour, melted coconut oil, stevia, peanut butter, and sugar-free maple syrup until smooth.

Line an 8×8 inch dish with cling wrap for easy removal later.

Pour the fudge batter into the prepared dish.

Dollop the sugar-free strawberry jelly into the batter and lightly swirl it using a spoon.

Freeze for 1.

5-2 hours until set.

Cut the fudge into 16 pieces and enjoy.

Store any extras in the refrigerator.

Mix the Wet Ingredients: In a bowl, combine the egg whites, almond milk, sugar-free maple syrup, stevia, and vanilla extract.

Prepare the Bread: Cut the bread into small cubes and soak them in the egg mixture for 1 minute until fully absorbed.

Add Pecans: Stir in the chopped pecans.

Cook the Mugcake: Spray a mug with nonstick spray and pour in the entire bread mixture.

Microwave for 2 minutes.

Serve: Let the mugcake cool slightly before enjoying.

Prepare the Creamy Base: Using a small blender or hand blender, puree the silken tofu, peanut butter, and stevia until smooth and creamy.

Set aside.

Make the Date Chocolate Layer: Blend the dates, cocoa powder, and water together.

If needed, add a little more water to form a thick mixture.

Assemble the Parfait: Layer the tofu mixture and the date chocolate mixture alternately in a cup or small serving dish.

Add the Topping: Top with chopped peanuts.

Enjoy: Serve immediately.

Prepare the Oat Flour: Grind the oats into a flour using a food processor or blender.

Make the Dough: In a bowl, mix the oat flour, unsweetened applesauce, coconut oil, baking powder, and stevia until evenly combined.

Shape the Dough: Roll the dough out flat onto parchment paper, aiming for a shape about 1-1.

5 inches wide and 1/2 inch thick.

Add the Filling: Mix the cinnamon and stevia for the filling.

Sift this mixture evenly over the rolled-out dough.

Form the Roll: Carefully roll the dough into a spiral cinnamon roll.

Cook the Roll: Place the cinnamon roll into a small ramekin or mug and microwave for 1.

5 minutes.

Enjoy: Optionally, top with sugar-free maple syrup or a mix of cinnamon protein powder and water.