This is a recipe for people who enjoy baking (like me).  While this is a low carb recipe, it still has around 13g net carbs per serving (12 servings total) so this is more of a “special occasion” dessert.  [Recipe from http://www.wheatlessbuns.com]

INGREDIENTS:

For the filling:

• 2 cream cheese (8 oz. each and room temp)
• 2 cups heavy whipping cream
• 1/4 cup water
• 1 packet plain gelatin
• 1/2 cup xylitol (powdered)
• 1/4 cup fresh lime juice
• 1 tsp. grated lime peel
• 20 drops of Stevia extract
• A couple of drops of green food coloring (optional)

For the crust:

• 1 cup almond flour/meal
• 1 cup shredded unsweetened coconut
• 3 tbls. butter (melted)
• 2 tbls. xylitol (powdered)

DIRECTIONS:

1. Preheat oven to 350 F.  Spray or grease a 9″ springform pan.  Mix the crust ingredients and press into the bottom of the pan.  Bake for approximately 12 minutes or until it starts to get lightly browned.  Allow to cool.
2. In a mixing bowl, beat the cream cheese until smooth.  In separate bowl, beat the whipping cream to soft peaks.
3. In a saucepan on the stove, sprinkle the gelatin over the water–let rest for about 1 minute.  Then stir in the xylitol, lime juice, grated peel, Stevia drops and green food coloring.  Turn the heat on low and stir until the sugar dissolves.
4. Pour the gelatin mixture slowly into the cream cheese.  Turn the mixer on medium and keep blending.  At first, it will look like green jello with cottage cheese, but don’t panic.  Just keep the mixer going until the mixture has a smooth texture.  Then fold in the whipped cream.
5. Spoon the mixture onto the crust and spread evenly.  Garnish with toasted coconut and grated lime.  Refrigerate for a few hours, then remove the springform.♥

This is my favorite chocolate chip cookie recipe.  It is adapted from http://the-lowcarb-diet.com.  You do have to set out the egg and butter ahead of time so they are room temperature.  While you can use whatever sugar substitute you want, I prefer using powdered Xylitol.  Total recipe makes approximately 12 servings and each cookie has 2.11g net carbs.

INGREDIENTS:

• 1 1/4 cup almond flour
• 3 tablespoons coconut flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt (or salt substitute)
• 1-1/2 tsp. vanilla extract
• 1 egg, room temperature
• 1/4 cup butter, room temperature
• 1/2 cup sweetener
• 1/3 cup sugar-free chocolate chips

INSTRUCTIONS:

1. Preheat the oven to 350 F.  Line 1 large baking sheet with parchment paper.
2. In a bowl, sift together almond flour, coconut flour, baking soda and salt.
3. In a large bowl, using an electric mixer on low-medium speed, cream butter, sweetener, egg and vanilla until smooth.
4. Add the flour mixture and mix until evenly mixed.  Stir in chocolate chips.
5. Drop 1-2 tablespoon size mounds of dough onto baking sheet, spacing the mounds at least 2 inches apart.  Using your spoon or palm of your hand, flatten the cookies to the desired size and thickness.
6. Bake cookies for 10 to 12 minutes, or until slightly golden around the edges.  Cool the cookies on the baking sheet for 2-3 minutes then transfer to a wire rack to cool completely.