Pumpkin Cheesecake

Crust:

1 1/2 cup Hazelnuts

1 tbsp Splenda

2 Tbsp butter

1 egg white

1/2 tsp cinnamon 

Filling:

2 packages (8 oz each) of cream cheese

1/2 cup to 3/4 cup Splenda

2 tsp vanilla extract

1 1/2 cups pure canned pumpkin

1/2 cup sour cream

4 eggs

1 1/2 tsp cinnamon

1 tsp ginger

1/2 tsp nutmeg

1/4 tsp ground cloves

1/4 tsp salt

Directions:

1. Preheat oven to 300 degrees

2. Butter the bottom and sides of a 9 1/2 inch springform cheesecake pan. Add all crust ingredients into a bowl, and mix. Place the crust mixture to bottom of the springform pan, distributing evenly.

3. In a large mixing bowl, use an electric mixer to beat the cream cheese, Splenda, and vanilla until fluffy, stopping occasionally to scrape the sides of the bowl.

4. Add the pumpkin and sour cream, mixing thoroughly on medium speed. Add the eggs one at a time, mixing thoroughly between each one. Mix in the cinnamon, ginger, nutmeg, cloves, and salt. 

5. Pour the batter over the nuts in the pan. Bake for 80 min, or until knife comes out clean when stuck into the center. Cool 20 min, then chill for at least 2 hours, overnight is recommended.

Coconut Flour Brownies

Healthy Coconut Flour Brownies

Serves 12-16

Ingredients:
4 ounces cream cheese, softened
1 1/2 sticks salted organic butter (3/4 cup), softened
OR 1 stick butter, 8 ounces sour cream (for more moist brownies)
1 tablespoon pure vanilla extract
4 large eggs
1 cup sifted Bob's Red Mill coconut flour
3/4 cup erythritol or xylitol OR 1/3 cup honey
1/2 teaspoon NuNaturals pure stevia extract (increase to 1 teaspoon if using honey)
1/4 teaspoon sea salt
1/4 teaspoon aluminum-free baking powder
1/3 cup unsweetened cocoa powder
1/3 cup organic heavy cream
1/2 cup chopped pecans or walnuts

Preparation:
Preheat oven to 350 degrees Fahrenheit.

Brush both sides of an 8" by 8" (or 11" by 7" for thinner brownies) pan with coconut oil, or spray with extra virgin olive oil cooking spray. Place a cut square of parchment paper in the bottom of the pan.

Beat softened cream cheese with electric mixer until smooth. Beat in butter, vanilla, and sweetener. Whisk together dry ingredients. Add eggs one at a time to cream cheese mixture, and beat until incorporated. Add dry ingredients and heavy cream. Fold in nuts. Pour chocolate mixture into prepared pan, and smooth top with a spatula. Bake at 350 degrees for 40 minutes for the wider pan, or until toothpick inserted in center comes out clean, and top feels firm to the touch. When done, place pan on wire rack and cool completely. Cool pan of brownies overnight in the refrigerator. Slice into 12-16 squares, and serve. Store in the refrigerator in an airtight container, or freeze cut brownies, individual wrapped in plastic and aluminum foil.

~4g net carbs per 1/12th of a recipe