Bagels

• Preheat oven to 400F 
• Line two baking sheets with parchment paper or silicone baking sheets 
• In a small bowl, whisk together almond flour and baking powder
• Add mozzarella and cream cheese to a large microwave-safe bowl. Melt in the microwave at full power in 30 second intervals. After each 30 seconds stir cheese until it is completely melted. 
• Mix cheese, 2 eggs, and almond flour mixture in a bowl until the dough is uniform. The dough will be sticky. 
• Lightly coat your hands with oil and divide the dough into 8 equal parts. 
• Roll each dough into ropes about 1 inch thick. Form the rope into a circle and pinch the ends shut. Place each circle onto your baking sheet. The bagels should be about 2 inches apart. 
• Add the final egg to a bowl and whisk. Brush each bagel with the egg wash. 
• Sprinkle each bagel with mozzarella cheese and top with pepperoni
• Place bagels in the oven for 14-15 minutes in the middle rack of your oven, or until the bagels are golden brown. 
• Allow bagels to cool on cooling rack before severing and ENJOY! 

• Heat your oven to 350°F. Grease a 9- x 13-inch glass baking dish. 
• In a large bowl mix together the cheese, almond flour, jalapeños, baking powder, and salt.
• In another bowl whisk together the wet ingredients.
• Add the wet ingredients to the dry, stirring until well combined. Pour the batter into the backing dish.
• Bake for 20-25 minutes, until the edges begin to brown.
• Allow to cool for a couple minutes before serving. 

• Add all the ingredients to a blender and blend it on high for about 1 minute until all the ingredients come out nice and smooth. You will want to make sure you cream together all of the cream cheese so you don’t have any lumps.
• Preheat your pan and add butter
• Pour about 1/8 to a 1/4 cup batter for each pancake. Note: these do take a bit longer to cook. Cook them low and slow.
• These are very filling so don’t be surprised if you only end up eating 2 out of the 4 pancakes.
• Optional: Top with butter and sugar-free syrup.

• Whisk all ingredients together in a small sauce pan.
• Heat on the stove at medium heat for about 2-5 minutes or until thickened.
• Let the sauce completely cool.
• Store in refrigerator for up to two weeks.

• In a large mixing bowl mix sugar, black pepper, salt, onion, mayonnaise, white vinegar, lemon juice, and heavy cream until smooth and well combined. 
• Add cabbage and mix
• Cover bowl and refrigerate for 4 hours minimum. Stir before serving.  

• Preheat oven to 350 degrees
• Line 2 baking sheets with a silicone mat or parchment paper
• In a large mixing bowl, using a spoon or spatula, mix together Swerve Sugar, Swerve Brown Sugar, baking soda, peanut butter, and egg until it is blended.
• Stir in Lilly’s chocolate chips
• Place dough by the rounded teaspoonful’s onto baking sheets. Space cookies 2 inches apart 
• Flatten each cookie slightly
• Bake one sheet at a time for 10-12 minutes
• Let cool on baking sheet for 5 minutes then transfer them to a wire cooling rack