1 cup Atkins or Keto Pancake/Waffle Mix 1 cup Splenda 1 teaspoon baking powder 1/2 teaspoon baking soda 2 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1 teaspoon ground cloves If you do not have these 3 spices, you can substitute (1) tablespoon of Pumpkin pie spice. 1/4 cup chopped nuts(optional) 1/2 vegetable oil 1 cup canned pumpkin 2 large eggs Optional Cream cheese topping 4 oz. softened cream cheese 2 Tablespoons Splenda 1/2 teaspoon vanilla flavoring

Preheat oven to 350 degrees. Mix eggs, oil and sugar together well. Add pumpkin and stir again. Add remaining ingredients and blend for about 1 minute. This batter can be beaten by hand if preferred. Pour into a slighty sprayed and dusted 9x9 square pan. Bake for 22 -25 minutes or until toothpick inserted comes out clean. Allow to cool completely! For the optional topping, mix cream cheese, splenda, and vanilla. Spread onto cooled cake. Cut into 16 squares.

In 2-Cup Pyrex baking dish blend well left column (flour, cocoa, baking powder, splenda). Add water, melted butter and egg. Blend thoroughly with fork. Cover with plastic wrap (To vent, cut small slit in center of plastic wrap). Microwave on high 1 minute or until knife comes out clean. Cool a bit; eat warm with whipped cream or cool completely to ice.

Crust: Chop nuts in a food processor, or by hand. Try to get as fine a grind as possible without turning them to butter. Combine nuts, bake mix, and Splenda in a bowl. Add in melted butter and blend until you have a crumbly mixture that will hold its shape if pressed together (you may not need the entire 3 T of butter). Grease a pie dish (7-8" works best), and pour in crust mixture. Press firmly into the bottom and sides of the pan, coming up the side about 2". Bake this in a 300 F Degree preheated oven for about 10-14 minutes, until it just barely begins to darken (careful - don't overbake). Remove from oven and cool. Filling: Heat 3/4 C water in a small saucepan. When boiling, add the package of Jell-o. Stir to dissolve completely, then take off heat. Chill until the Jell-o liquid is cold, but not starting to set (about 20 mins in the refrigerator). Pour 3/4 C of heavy cream into a chilled bowl (the other 1/4 C will be whipped for a topping, but this is to be done just before serving). Beat until very stiff peaks form. Add the chilled Jell-o liquid to the whipped cream. Beat for a few seconds, just enough to fully mix. Pour the filling into the cooled pie crust and spread to form an even top. Place in the refrigerator and chill for at least 3 hours. Just before serving, beat the remaining 1/4 C of heavy cream, adding Splenda to taste. Cut the pie into pieces and serve with a dollop of whipped cream.

Preheat oven to 350ºF. Grease a 8 or 9-inch round baking pan. In Vita-Mixer grind walnuts to fine. Pour into mixing bowl and add Cake-Ability, cocoa, Splenda, vanilla extract, ½ c. canola oil and 2 T. water and mix until blended. In a bowl combine eggs with remaining water and canola oil and beat briefly. Slowly pour into mixer bowl slowly while it is on mixing at medium speed. Blend until smooth. Pour into prepared baking pan and bake for 25 minutes, or until knife inserted in center of cake comes out clean. Remove from oven. Allow cake to cool completely in the pan, then remove and put on plate. Frost top of cake with Steel’s Gourmet Chocolate Fudge Sauce.

Place all ingredients into a large bowl. Blend until well combined. Pour into a greased (I used Pam), 9" pie dish and bake at 350 degrees for approx. 1 hour or until set well. Tastes amazingly like rice pudding! Really nice :-)

for crust..add almond flour to butter, mix. Press into 8 or 9" pie plate. Refidgerate. Beat eggs, add Splenda. Beat. Then add vanilla, butter and syrup. Mix well, then add pecans. Bake at 350* for about 45 minutes.

1. Optional: prepare apple tea concentrate and allow to cool. Otherwise, just use plain water in Step 6. 2. Peel apple, slice thin, and then cut part into thin slices, the rest into a small dice. Sprinkle with lemon juice, cinnamon, and sweetener. 3. Grease tube pan and arrange apple slices in an attractive pattern. Optional: if the pan is microwave safe, partly cook the apple slices -- this will help them stay in place when batter is added. 4. Also cook the diced apple briefly in microwave or on stove to make the apple pieces tender. 5. Mix (or grind) together, breaking up any lumps: CBA, ground nuts, sweetener equal (if dry -- or add liquid sweetener in Step 3), pinch salt. The finer the nuts are ground, the finer the cake. 6. Combine liquid ingredients. 7. Stir liquid and dry ingredients together until thoroughly wet -- no need to beat! 8. Immediately pour into prepared pan. Swirl in apple pieces and optional walnuts. Microwave (around 7 minutes), preferably raised above the floor of the oven (an upside-down glass pie plate works well), or bake at350¡F (175¡C) -- loaf pans 40-50 minutes, round pans 25-35 minutes, cupcakes/muffins 15-25 minutes -- or until center springs back. 9. Invert to serve. NOTES: - Use any combination of fruit and spices. - Save the fruit carbs and get the fruit flavor from a commercial flavoring. - Use apple or spice herb tea instead of water.

beat cream cheese & butter together, sprinkle on xanthan gum very slowley as you are beating it. Spread on cake...especally my zucchini cake recipe.

Preheat oven to 300f. Spray a bundt pan with cooking spray very well. Whip egg whites with cream of tartar until stiff peaks form. In another owl mix the other ingredients with just enough water to form a batter. Fold batter in the egg whites then pour into pan. Bake on 275 for 1 & 1/2 hours. Don't let it get too brown.

In a large bowl, beat softened butter until creamy Beat the egg substitute and cream of tarter on high speed, gradually adding Splenda as you beat, until you have soft peaks. Add the meringue in large dollops to the butter and beat until smooth and ceamy. Add paste colouring to your liking.

Wash fresh strawberries, slice, add splenda and vanilla to your likings, and let marinade. Beat 2 or 3 eggs whites with a little cream of tartar, splenda and a dash of vanilla. Beat until stiff peaks form. Line a pie plate with butter and place egg whites in pan to form a crust. cook on very low heat-300 until golden brown. Let crust cool completely in oven. pour strawberry mixture in crust and make whipped cream whith a little splenda and vanilla. Pour over or pipe onto pie. It's really yummy.