Directions

1. For the crust, preheat the oven to 350F. Combine almond flour, butter, erythritol, xanthan gum, salt and stevia in a food processer. Pulse until mixture resembles fine crumbs.

2. Press mixture evenly into the bottom of an 8-inch square pan and bake 10 minutes (it won’t look cooked through). Set aside and let cool.

3. Reduce oven temperature to 275F.

4. For the filling, beat cream cheese in a large bowl until smooth.

5. Beat in erythritol, egg, cream, lemon zest, lemon juice and stevia until well combined.

6. Spread filling over cooled crust and bake 30 minutes, or until filling is just set and barely jiggles when shaken.

7. Let cool 30 minutes, then chill for at least 2 hours.

Original Recipe Source: alldayidreamaboutfood.com

Directions

1. Preheat oven to 375F and grease 3 small ramekins.

2. In small saucepan, melt butter and chocolate together, whisking until smooth.

3. In medium bowl, beat egg, egg yolk, Swerve, vanilla, stevia and salt until paler and somewhat thickened, about 2 to 3 minutes. Fold melted chocolate into egg mixture, then stir in cocoa powder.

4. Divide about 2/3 of the batter between the three ramekins, making sure to cover the bottom.

5. Divide peanut butter between the ramekins, placing in center of the batter. Cover with remaining batter.

6. Bake 10 to 12 minutes, or until the center of each cake is still jiggly but edges are well set.

7. Remove and let cool 5 to 10 minutes. Then run a sharp knife around the edges and turn out onto plates.

8. Alternatively, you can wrap up each unbaked cake tightly with cling wrap and refrigerate for up to 24 hours. No need to let it warm, you can bake it straight out of the fridge.

Original Recipe Source: alldayidreamaboutfood.com

Directions

1. In a large bowl, whip the cream on high speed until almost forming peaks.

2. Add all ingredients, except sour cream, one at a time, mixing on low speed. Add sour cream and mix in.

3. Serve in small, individual, serving dishes. Garnish with chopped nuts or grated dark chocolate.

Original Recipe Source: fatsecret.com

What I love about this dessert besides the decadent “comfort food” taste, is the simplicity of it. Few ingredients, and super quick to make!

Directions

1. Blend together cream cheese, Splenda, extracts, and eggs, beat until creamy.

2. Pour into a buttered springform pan

3. Bake for 35 minutes at 350°F or until cracked and golden brown. Let cool, then refrigerate before serving. Serve cold.

Original Recipe Source: Click here

My Take:

I like to sprinkle a little unsweetened cocoa powder on top before going in the oven (purely optional).

If you’re a single person, like me, cut the ingredient amounts in half and use a smaller size cake pan. Once cooled and refrigerated, I slice it into individual pieces and place each in a small storage container and take to work. This really hits the spot with some coffee at about 3 o’clock at your desk!!