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9 Sep

Mug Brownies

Only 52 calories and 8 carbs!!!! ♡


3 packets Stevia Packets
1 tbsp Unbleached White Whole Wheat Flour
1 tbsp Unsweetened Cocoa Powder
1/4 tsp Baking Powder
1/8 tsp Salt
1 tbsp Unsweetened Applesauce
1 Large Egg White
1/4 tsp Vanilla extract
1 tsp Unsweetened Vanilla Almond Milk
1 Mug

1)In a mug mix stevia, flour, cocoa powder, baking powder, and salt in a small bowl.
2)Add in applesauce, egg white, vanilla extract, almond milk, and stir until combined.
3) microwave for about 1 minute 30 seconds. Let cool for a few minutes and devour.

***Note: You can use less Stevia if it is too sweet for you.

Nutrition Facts: Servings 1.0
Amount Per Serving
Calories 52
Total Fat 0 g
Total Carbohydrate 8 g
Dietary Fiber 1 g
Sugars 2 g
Protein 5 g

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Pancake Donuts ( Low Carb)

7 Jul

Pancake Donuts

Pancake Donuts ( Low Carb)

3 oz. Cream Cheese
3 large Eggs
4 tbsp. Almond Flour
1 tbsp. Coconut Flour
1 tsp. Baking Powder
1 tsp. Vanilla Extract ( I used Maple for added flavor)
4 tbsp. Truvia

Use an blender to mix all ingredients thoroughly.
Heat donut maker up and spray with oil. Pour batter into each well of the donut maker. NOTE: You can also use a Waffle Maker for this recipe.
Let cook for 3 minutes on one side, then flip and cook for an additional 2 minutes.
Remove donuts from the donut maker and set aside to cool. Repeat process with the rest of the batter.
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Scrumptious Pecan Pie Muffin

28 May

Pecan Pie Muffin


1 cup packed brown sugar
½ cup all-purpose flour
2 cups chopped pecans
2/3 cup butter, softened
2 eggs, beaten

Preheat oven to 350 degrees F.
Line mini or regular muffin pan with liners . you can grease the pan really well instead of using liners, they tend to stick, is why I use the liners.
In medium bowl,add the brown sugar, flour, and chopped pecans, stir . Add eggs and butter stir until combined.
Spoon batter into muffin cups about 2/3 full. Bake for 12 minutes for mini muffins or 16 minutes for regular size muffins. For unlined pan run a knife around the edge of each muffin and pop it out. Makes about 15 regular size muffins

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27 May

37 calorie brownies


3/4 cup nonfat Greek yogurt (Vanilla flavor tastes great)
1/4 cup skim milk (Almond milk, Cashew milk, or Coconut milk)
1/2 cup Cocoa powder
1/2 cup Old fashioned rolled oats (like Quaker)
1/2 cup stevia in the raw (or coconut sugar)
1 egg
1/3 cup applesauce (unsweetened)
1 teaspoon baking powder
1 pinch salt

Preheat the oven to 400°F. Grease a square baking dish (I used 8″x 8″). Combine all ingredients into a food processor or a blender, and blend until smooth (about 1 minute). Pour into the prepared dish and bake for about 15 minutes. Allow to cool completely before cutting into 9 large squares. MMMMMM….

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Butterscotch Delight

21 May

Butterscotch DelightButterscotch Delight

Yields: 4 generous 4-ounce servings

4 rounded Tablespoons chocolate graham crumbs
1 Tablespoon unsalted butter, melted
1 Tablespoon light brown sugar
1 – 113 g package sugar-free butterscotch pudding
2 cups milk + 1 Tablespoon, divided
4 ounces low fat cream cheese, softened
2 teaspoons light brown sugar
Whipped Cream
1/4 teaspoon rum extract
Berries and sliced almonds for garnish, if desired

Thoroughly mix the chocolate crumbs, 1 Tbsp light brown sugar and melted butter. Place approximately 1 rounded tablespoon in the bottom of each glass bowl and pack down gently. Set aside.
Mix pudding with 2 cups milk until slightly thickened and no lumps, set aside.
With electric mixer, beat cream cheese, 2 teaspoons light brown sugar and 1 Tablespoon milk until smooth and no chunks of cheese are visible. Dollop about 1 good heaping tablespoon amount into each bowl and gently spread around over crust.
Now place 1 to 2 heaping tablespoonfuls of pudding on top of cheese mixture in each bowl, gently spreading to all sides of bowl.
Take approximately 4 heaping tablespoons of the whipped cream (Cool Whip) and mix in the extract; dollop 1 tablespoon on top of the butterscotch layer of each bowl. Garnish with a blueberry and 3 slices of almonds, if desired.
Refrigerate until set and ready to eat. ~ Enjoy!!

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Easy Pineapple Upside Down Cake Recipe

15 May

Pineapple Upside Down Cake

Easy Pineapple Upside-Down Cake


1/4 cup butter or margarine
1 cup packed brown sugar
1 can (20 oz) pineapple slices in juice, drained, juice reserved
1 jar (6 oz) maraschino cherries without stems, drained
1 pkg Golden cake mix
Vegetable oil and eggs called for on cake mix box


Heat oven to 350°F (325°F for dark or nonstick pan). In 13×9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar. Place cherry in centre of each pineapple slice, and arrange remaining cherries around slices; press gently into brown sugar.

Add enough water to reserved pineapple juice to measure 1 1/4 cups. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.

Bake 40 to 45 minutes (42 to 48 minutes for dark or nonstick pan) or until toothpick inserted in centre comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator.

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4 May

Peanut Butter Bars

No flour or oil needed!! 4 ingredients only !!! AMAZING and so super easy to make!!!!


2 eggs
2 cup peanut butter
2 cup sugar
1 cup milk chocolate chips

Mix first 3 ingredients well. Press into a 9 x 13 pan. Top with chocolate chips.
Bake at 350 for 17-20 min. Do not over-bake.
Let cool and cut Enjoy

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