Pumpkin Spice Cheesecake in a Bowl

I love making these for myself post-workout! 

PUMPKIN SPICE CHEESECAKE in a BOWL (serves 2)

1 Can of Pumpkin

2 eggs

Put the Eggs and Pumpkin in a saucepan over medium heat stirring constantly until it is warmed up and steaming. Be careful. It can sputter a bit as it warms. 

Lower heat to low and add...

2 Tablespoons of Swerve Granulated Sweetener

1 teaspoon of Vanilla Extract

1-2 teaspoons of pumpkin spice

1 teaspoon of ground cinnamon

1/2 teaspoon salt

Stir well and if you want it super decadent then add:

1 Tablespoon of Heavy Whipping Cream 

Keep stirring until the entire mixture is heated up and let it sit while you stir for 3-5 minutes so that the egg is thoroughly cooked through. Set aside to cool slightly as you are stirring take a moment to mix:

1 cup of Greek yogurt 

1 Tablespoon of Swerve (I sometimes replace this with a squirt of liquid stevia)

Give this a quick stir and divide it evenly into two bowls. 

Top each bowl with half of the cooled pumpkin mixture and stir until you get a pretty pumpkin cheesecake swirl. Enjoy!

White Chocolate Snickerdoodles! Grainfree/Paleo/Low Carb/Keto

These White Chocolate Chip Snickerdoodles are grain free, Paleo, Low Carb and they even hit the Keto checkmarks! Especially if you leave out the white chocolate chips. ;)

Preheat Oven to 350 degrees

Makes 15 Cookies

2 Cups of Fine Ground/Blanched Almond Flour

2 teaspoons Gluten-Free Baking Powder

1/2 teaspoon Sea Salt

1 Tablespoon Ground Cinnamon

1 cup Swerve Granulated Sweetener

Mix These in a Medium Bowl

Then Add these wet ingredients

1 teaspoon Vanilla

Add 2 Eggs

1/3 Cup of Melted Butter

Stir in

1/2 Cup White Chocolate Chips

Stir the wet into the dry ingredients.

Work Teaspoon Size Amounts into a Ball in your hands. Put them on a Non Stick Cookie Sheet. Smash them a bit into cookie rounds. Separate by 2 inches to allow for spreading while they cook. 

Cook for 12 minutes. Cool and Enjoy