1/2 cup unsalted butter, melted/cooking oil

1 and a 1/2 cups cubed apple dices (about 2 medium apples)

Optional: 1/2 cup chopped nuts or raisins


Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners. Cook your diced apples in 1/2 teaspoon of cinnamon, 1/2 cup of heavy cream, and 1/2 cup of Lakanto Monkfruit Sweetener, then let cool before folding in.


In a large bowl, whisk together flour, Lakanto Monkfruit Sweetener, baking powder, salt, and cinnamon.


In another bowl, whisk together melted butter or cooking oil, eggs, milk or heavy cream, and vanilla extract until well combined.


Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the diced apples and nuts or raisins, if using. Do not overmix your batter.


Divide the batter evenly among the muffin cups, filling each about two-thirds full.


Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Apple Cinnamon Muffins

Start your day with this healthy and nutritious snack

300g of cream cheese, softened at room temperature

Beat cream cheese with a hand blender on low speed until it gets light and creamy texture. Add Lakanto Classic Sweetener little by little.

Add vanilla extra, lemon juice, flour and blend again until mixed thoroughly.

Pour the mixture into the muffin pan and bake in a preheated oven at 160ºC for 15 minutes.

Let it cool to serve. You could also keep it in a fridge for one day.

Decorate with strawberry jam, red berries or chocolate.

Cheese Muffin

This Strawberry Frozen Yogurt is a delicious, easy and healthy treat for everyone, all you need to do is mix, heat, cool and freeze!

chop the strawberries into small pieces and mix them with Lakanto sweetener in a small pan, leaving them to rest for 10 minutes.

Heat the pan and warm until granules have dissolved. When cooled, put the strawberries and yogurt together in a plastic bag and put it inside a freezer.

After about 3 hours, when it is frozen, rub the bag by hand to make it smooth and serve.

STRAWBERRY FROZEN YOGURT

Sweeten your day with the rich taste of sugar-free KETO WATERMELON COOLER

Add Fresh ginger, lime and Lakanto monkfruit sweetener.

KETO WATERMELON COOLER

Light and fresh, but still a satisfying treat, nothing beats a lemon cake.

This version uses gluten-free flour and has the added crunch of chopped almonds on top. Perfect for tea time or anytime.

8 tbsp Lakanto Classic Monkfruit Sweetener

Preheat the oven to 300 degrees Fahrenheit and line a loaf tin with baking paper.

Add the ground almonds to a large mixing bowl with the baking soda and salt. Stir to combine.

Bring the butter to room temperature to ensure it is soft and add to a mixing bowl with 5 tablespoons of Lakanto Classic Sweetener.

Cream the butter and Lakanto Classic Sweetener together to a smooth paste and add the eggs and vanilla extract. Beat together well to combine until smooth (you can do this by hand or in a mixer).

Add the dried ingredients to a food processor along with the wet ingredients, the almond milk, half the lemon juice and all of the zest. Blend on low to create a smooth cake batter.

Pour the batter into the lined cake tin and smooth over so that the top is level.

Transfer to the oven to bake for 40-45 minutes until cooked through by testing the center with a toothpick – this should come out clean.

Leaving the cake in its tin, add 3 tbsp of Lakanto Classic Sweetener and the rest of the lemon juice to a small bowl and mix to combine.

Use a skewer to pierce multiple holes across the top of the cake, about halfway down into the sponge. Pour the lemon and Lakanto Classic Sweetener mixture over the top of the warm cake.

Scatter the cake with sliced almonds and remove from the tin to cool completely before serving.

LEMON DRIZZLE CAKE

HOW TO MAKE SUGAR-FREE SWEET POTATO CASSEROLE:

Preheat oven to 350 degrees, and spray an 8x8 inch pan with nonstick cooking spray. Set aside.

In a food processor or with an electric hand mixer, combine the cooked and peeled sweet potatoes, almond milk, vanilla, salt, and Lakanto sweetener. Puree or mix until ingredients are blended and smooth.

Pour into the prepared pan, and spread into an even layer.

Prepare and sprinkle the topping over the sweet potatoes.

Bake at 350 degrees for about 25 minutes, or until the edges are bubbly. If the topping is browning too quickly you can cover it with aluminum foil

SUGAR-FREE CANDIED PECAN TOPPING INGREDIENTS:

Combine all topping ingredients (pecans, melted butter, cinnamon, +Lakanto Sweetener of choice) together in a bowl and sprinkle over sweet potatoes.

SWEET POTATO CASSEROLE WITH CANDIED PECANS

Store-bought juices and drinks can be secretly (or not so secretly) loaded with sugars and excess calories. Here's the perfect way to satisfy your lemonade cravings in a low-carb way. A little cucumber and mint make it something special.

Ingredients for Low-Carb Cucumber Mint Lemonade:

2 Tbsp (24g or 0.85 oz) Classic Lakanto Monkfruit Sweetener

¾ large - 8 1/4" long (210g or 7.41 oz) cucumber, peeled

2 lemons (94g or 3.32 oz), raw lemon juice

Roughly dice the cucumber and add to a blender along with the lemon juice, water, mint leaves, and Classic Lakanto Monkfruit Sweetener.

Blend together until you have a smooth liquid.

Strain the lemonade through a fine cheesecloth or nut milk bag to remove any fibers.

Chill, or serve over ice with a slice of lemon and cucumber for decoration.

LOW CARB CUCUMBER MINT LEMONADE

Who doesn't enjoy a healthy slice of banana bread? We all do, but what if we make it so healthy that you can munch on this little treat on a daily basis. In order to do so we will have to use All-purpose flour for the base which will bring in this moist, soft, and highly flavored loaf, making it all the way more delicious to boost your family's fiber consumption. Plus by adding the Lakanto classic monk fruit sweetener you will make the bread loaf sugar-free. Without any further ado let’s get started

Use Fresh Ingredients To Make Your Diet-Friendly Banana Bread

2-3 mashed ripe bananas (about 2-3 medium bananas)

Instructions To Bake The Gluten-Free Banana Bread For Your Sunday Brunch

Preheat the oven to 170 degrees Celsius and set aside a 9 X 5-inch loaf pan that has been greased.

Whisk together the flour, cinnamon, bicarbonate soda, salt, and grated walnuts in a medium mixing bowl.

In another large bowl, whisk egg oil, Lakanto sweetener, milk, and vanilla for 2 minutes. Stir in the banans and flour mixture.

Sprinkle with extra cinnamon or banana pieces before pouring the ingredients into the oiled pan.

Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean.

BAKE ALL TIME FAVOURITE BANANA BREAD FOR A QUICK BITE

These fluffy and delicious keto doughnuts need simple ingredients to make. With no yeast and no sugar, they bake up in the oven perfectly.

Preheat the oven to 350°. Spray a 12-count donut pan generously with your favorite cooking spray.

In a mixing bowl, add almond flour, Lakanto Sweetener, baking soda & mix well. In a separate bowl, add eggs, apple cider vinegar, broccoli puree and milk and mix together. Combine your wet ingredients with the dry ingredients and mix, just until combined.

Place batter in a piping bag or Ziploc bag, cut one end off and gently squeeze batter into donut pan.

Bake the donuts for 12-15 minutes until the top of donut loses its moisture. Remove from the oven and let cool for 5 minutes in the pan before transferring to a wire rack to cool completely