This was a total hit in my house on Easter! Tasted extremely similar to your traditional recipe, without all the sugar and carbs! Wish I had made two, because it was GONE!
Ingredients
Cake:
12 Tbsp softened butter, or a stick and a half
3/4 Cup powdered monkfruit sweetener or equivalent (swerve, allulose, etc)
5 eggs (room temperature)
1 Tbsp molasses, totally optional and you might worry about the carbs but it only adds like 1 net carb per slice (if that) and it deepens the flavor so much. Trust me. Use it.
1 tsp vanilla extract
2 1/2 Cups almond flour
2 tsp baking powder
3 tsp cinnamon
1/2 tsp salt (I used pink Himalayan)
2 Cups grated carrots (I don’t have a grater, so I used a food processor, which was incredibly easy) measure loosely, don’t pack it!
1/2 Cup of crushed walnuts for your batter, and another 1/2 Cup for topping
Icing:
8 oz cream cheese, softened
4 Tbsp butter, softened
1 Cup powdered monkfruit or equivalent
2 tsp vanilla extract
3 Tbsp heavy cream (you can adjust to your liking, but I like a smoother icing)
Directions:
Cake:
Preheat your oven to 350 F, and grease two 9 inch round baking pans. Or if you have parchment paper, line with that. Much easier to get the cake out unscathed!
In a large mixing bowl, beat the butter and sweetener until smooth. Takes a few minutes. Once that happens, add in the molasses, vanilla, than one egg at a time. This ensures you won’t have any whites not combined.
Add in your dry ingredients SLOWLY to avoid a smoke bomb in your kitchen. Beat on low until well combined. Then fold in your carrots and nuts.
Add equal amounts of your batter to each cake pan. This batter is pretty thick, so it was really easy to separate them for once. If you’re OCD like myself, invest in a food scale.
Bake for 30 minutes, and let cool completely before even touching it.
Icing:
While the cake is in the oven, start your icing.
In a large mixing bowl add in your butter and cream cheese and whip it up until it’s nice and smooth. Then add in your sweetener. Then the vanilla. If your icing is the consistency you like, then you can 86 the whipping cream. I usually end up adding quite a bit, but I just go on looks and taste. So you can totally make it your own! Even if it gets too runny, you can add more sweetener in if needed. Don’t be afraid to make a mistake.
Once cakes are cooled, add icing how you like it, top with your remaining nuts, and enjoy.
I hope whoever is currently reading this is finding themselves well. I know some of us are scared for ourselves, our families, our children. However, we are all in this together, and we all need to keep pushing! This is such a weird time in all of our lives, and I just wanted to get some of my thoughts out here in the open.
If you’re new here, my name is Ashley and I started a low carb diet August 20th, 2019 and have stuck to it ever since! The hardest part was that I have the biggest sweet tooth imaginable, and I knew unless I learned how to bake low carb/keto friendly I wouldn’t be able to stick to my plan. So in October, I dedicated part of my life to making things I used to love having for dessert. I have so much fun doing what I do each day, and sharing it with all of you. I only wish I could post more, but life is a extremely busy chore!
At my heaviest, circa 2012-2013, I weighed 285 pounds. I didn’t know it at the time, but I had my first bout with depression. I went through a earth shattering break up. I cried myself to sleep for about a year straight. I know that seems utterly ridiculous, but when the first love of your life who was also your best friend for like 8 years breaks your heart, it may take awhile to recover. Everyone is different, but it took me a long time to get over. I turned to eating more than ever before, and I had found a job I loved and had money to blow on fast food daily. Looking back, I cannot believe I didn’t gain more than what I did.
I struggled with being overweight as a child since around 1999-2000 and up until now. (That’s a story for another day) Through all of those 20 years I would try diet after diet after diet with no results. However, at the end of 2013 I was determined to change. I was going to the gym like 4-5 times a week, eating low calorie and low fat, and lost like 30 pounds or so. Then as most of us know all too well, I fell off the wagon when summer came along. Gained a little bit back and was hovering at 260.
In July of 2017, I was up to 280, and I had enough. A wonderful new friend of mine was living her vegan lifestyle. She had been doing so for a LONG time and still is, and there is no doubt in my mind that she will continue that forever. She inspired me to try it as well. I seriously LOVED it! I stuck with it for a year and a half, lost 35 pounds. I don’t even remember why I quit, I think I just fell into the temptation of fast food again. It’s so hard.
I managed to stay around 245-255 after I quit, just because I was still working out here and there. I was still eating insane amounts of calories. For example, I would order a mexican pizza with sour cream, a crunchwrap supreme, a chicken quesadilla, and a large soda of some sort from Taco Bell. Somehow, I ate it all! That was roughly around 1,800 calories, just for dinner. I usually had fast food for breakfast too, and with that I was probably consuming close to 3,500 calories on the days I had fast food twice. (which was quite often, at least 4 times a week)
In July of 2019, my grandmother passed away. It absolutely crushed me, I will never forget how bad my mental health got. It took everything I had to go to work. When I would get home from work I would just lay down in my room for the rest of the day just crying, hating myself, and wanting to die. It got so bad in fact, that I finally went to a new doctor and shared my feelings with her. She officially diagnosed me with severe depression and anxiety. I always had a suspicion that I had anxiety, but I never knew how bad it actually was until I started taking medicine for it and started therapy. NEVER feel ashamed to get help. We are all worthy. Everyone is different, and medicine may not work for you…but even though I had a constant migraine for two weeks, once that cleared up I was a brand new woman. I only wish I had done it sooner.
In that same week that I was diagnosed with those, I also got yelled at by my doctor for high cholesterol levels, and my weight. That was enough for me to realize that I did not want to continue living the way I was. I decided I was going to get healthy for the last time ever. For the first time ever, I didn’t have a binge day. (that day that you eat everything you’re gonna miss before you start a diet) I started immediately. As if I could catch a break, that same week my brother was being deployed overseas. I was dealing with so much, I am proud to say I made it through.
So fast forward to present day, I am sitting at 208 while I’m writing this, even though I was 203 before they closed the gyms up due to COVID-19. This has been so tough. Working out at home is not easy in the slightest, and I never thought in a million years I would ever miss going to the gym every day. I am trying my best, but it is a struggle. Temptation is around constantly. Plus being unemployed right now, I swear all I do is nap and eat. Starting tomorrow, I am putting everything I have into getting under 200. I am so close, and putting it out there I feel like I have to hold myself accountable to do so. I have the eating down, it’s just getting off the couch to workout I have to change. Wish me luck!
If you’re still here, I appreciate you reading, and learning about me. I want to share more personal stuff in the future, because it is so freeing, and I’m not afraid anymore. I love who I have become, and who I plan to be. If you already know me personally, you know me a lot better now.
Dear COVID-19, please go away soon. I miss my friends, family, and the gym.
Although my full time job hasn’t closed due to the COVID-19 outbreak, and I’m not quarantined, I had a half day of work today! So naturally, I used it to make something sweet for you guys. Let me just say, holy moly, these have all the taste of the Samoas we know and love, but a lot fresher and keto friendly of course! Let’s dive into this recipe!
Ingredients for cookies:
2 Cups almond flour
1/2 Cup of confectioner’s monkfruit (I used Lakanto)
1/2 tsp of baking soda
1 egg
1 stick of unsalted butter, melted
1 tsp vanilla extract
Ingredients for toppings:
keto friendly chocolate chips (a little bit of coconut oil too)
unsweetened coconut flakes
Walden Farms caramel dip (or you can make your own, but sometimes I like working smarter and not harder)
Instructions for cookies:
Preheat your oven to 350
add all cookie ingredients to a stand mixer, or a large mixing bowl and use a hand mixer. Mix until well combined.
use a cookie scoop and you should get 16-18 cookies, and place them on a parchment lined cookie sheet.
when you plop them on the paper, use the back of the scoop to flatten the cookies. (optional, but if you wish, use the end of a wooden spoon to put a hole in the middle of the cookies)
bake for 10-12 minutes
let cool completely!
Instructions for toppings:
add about a cup of your chocolate chips to a microwave safe bowl, and a plop of coconut oil and microwave in 30 second intervals until melted. (my microwave sucks, so I go old fashioned, and make a double boiler)
once cookies are completely cooled, start dipping the bottoms into the chocolate, just coating the bottom, and put them back on your parchment paper (as long as the pan isn’t still warm from earlier)
in a separate bowl, combine your desired amount of coconut flakes and caramel dip. I liked mine a little stiffer, so I used more coconut than dip. But, you can do what you like. Add that to the tops of the cookies.
then use a fork and drizzle some more of your melted chocolate on the tops, and let the cookies sit until all the chocolate sets, then ENJOY!
My best dessert recipe to date! (Sorry for the lack of posts recently) These were FABULOUS! They were crispy on the bottom and edges, and delicate and chewy in the center. Gotta give this a try!
Ingredients:
1/4 cup granulated white monkfruit
1/2 cup granulated golden monkfruit
1 cup Carbquik (amazon or some walmart stores carry it)
1/2 tsp baking soda
1 egg
stick of butter
3/4 cup no sugar added peanut butter
1 tsp vanilla extract
keto friendly chocolate chips (I used Let’s Bake Believe)
atkins M&M’s
Directions:
Preheat your oven to 350
Either in a big mixing bowl with a hand mixer, or a stand mixer, cream the sugars and butter together for about two minutes until well combined and creamy.
Add in the peanut butter, vanilla, and egg and mix.
Slowly add in your dry ingredients.
Once well combined, fold in half of the chocolate chips and M&M’s
Take a cookie scoop or a spoon, and overfill it. (these are monster cookies for a reason) Place the dough on some parchment paper, and flatten out with the back of your scoop or spoon, and top each one with more chocolate chips and M&M’s.
Here in a few days I’m going to be hitting five months into a low carb/keto lifestyle. Today, however, is my birthday! I am 27, and probably haven’t weighed what I weigh now in like 13 years. It is absolutely incredible, sometimes I forget exactly how far I’ve come in such a short amount of time. As of today I have lost 41 pounds since I started on August 20th, 2019.
I have had quite a few people ask me if I was going to have birthday cake on my birthday, and of course I said hell no! I figured I’d just treat myself to some Rebel Creamery ice cream or something. (which if you’ve never heard of or have had….OMG) Most of their flavors are under seven net carbs for a whole pint! My favorite flavor is the butter pecan. It is so decadent, and I know I said the whole pint has under seven grams of net carbs, but I have never been able to eat the whole thing in one entire sitting.
ANYWAY…I’m rambling, but did I mention my favorite dessert in the whole world is a yellow cake with vanilla buttercream icing and sprinkles on top? Well, that’s what I have on my birthday nearly every year. I got to brainstorming, and had to figure out how to recreate a birthday cake for myself. After searching on the internet for the perfect recipe, I had to wing it and combine parts from others’ recipes, along with some of my ideas. So here is what I put together! Enjoy!
Ingredients for Cake:
2 sticks of butter, softened
1 1/2 Cups of granulated sweetener of your choice (I used monkfruit)
6 eggs
2 Tsp of vanilla extract
2 Tsp of cake batter extract
2 Tbsp of grapeseed oil, (olive works too)
1 Cup of almond milk
1 Tsp of xanthan gum
4 Tsp of baking powder
1/2 Cup of coconut flour
4 Cups of almond flour
Ingredients for buttercream:
1 stick of butter, softened
1 block of cream cheese, softened
1/2 cup of Confectioner’s Swerve or equivalent
1 heaping Tsp of vanilla extract
3 Tbsp of heavy cream
Instructions for cake:
In a mixer, or mixing bowl, cream together butter and granulated sweetener until smooth.
Then add in your other wet ingredients, and after it’s lightly combined start slowly adding in your dry ingredients. (which if I haven’t mentioned before, SIFT your dry ingredients. It helps everything mix better and combine equally)
After it’s all combined, divide batter equally into two well greased, or parchment lined, 9″ round cake pans.
Bake at 350 for 35-40 minutes depending on your oven. Always check doneness with a toothpick if you’re unsure! Set aside, and let cool completely before doing anything with them.
Instructions for buttercream:
While waiting on your cakes to cool, go ahead and make your frosting! It’s the easiest one I think I’ve ever made.
Most important thing here is to make sure your butter and cream cheese is completely room temperature, if they aren’t, pop them in the microwave for 20-30 seconds to soften them up.
Other than that, throw all of those ingredients in a stand up mixer, or a mixing bowl and whip the crud out of it! If you like your buttercream more stiff, you can add in more confectioners sweetener. I like mine a bit looser because it makes it easier to spread out, and will set up harder in the fridge later. Also, if you want to add some color to your cake add in your choice of food dye.
Instructions for stacking and/or decorating:
Once your cakes are cooled completely, you can get really fancy if you have a cake leveler, and level them out. I do not, so I just shaped each layer as flat and even as possible.
Put your first level on a cake stand or whatever you’re using to house it in, cover the top with a very thin layer of your buttercream. This keeps your top layer from falling or slipping off so easily.
Add on your top layer, scoop the rest of your buttercream on the top, and work it as even as you can get in on the top and the sides. Put love into it, and I promise you it will be gorg!
If you’re feeling like it needs a little pep in its step, you can add nuts, keto friendly chocolate chips, or keto friendly sprinkles like I did! I got them off amazon for like $5 give or take. There’s all sorts of different color combos, the possibilities are endless.
Here’s the finished product below, I hope you try it and enjoy it like I did! Happy Birthday to me!
Nutrition Info:
It’s hard to gauge because it depends on the size of your slices, the sweeteners you decide to use, the oil you pick, etc. I could probably get 10-14 pieces out of the cake depending on what my guests want. I wouldn’t estimate it being more than 7 net carbs for a good size piece? I’d suggest plugging the ingredients you use into a calorie/macro tracking app and see for yourself. Hope you enjoy, I know I am.
This little recipe I put together is so easy, quick, and delicious. Not to mention, it is beyond cheap. I made it as a main dish, but would also be a nice side dish next to some chicken paprikash, which I will be making soon! My mom’s maternal side of the family is Hungarian, so these are foods I am used to having. I was craving some the other day and realized that it would be super easy to make a low carb version. Normally this is served with dumplings or “noodles”, but I opted out and just made it with the good stuff.
Everything can be found at Aldi
Ingredients:
one head of cabbage
one package of kielbasa/smoked sausage
one small onion
6 Tbsp of butter
salt
pepper
Directions:
Begin by melting your butter in a large skillet or pot on low heat. While this is happening, start dicing an onion. Add it to the skillet, and begin prepping your cabbage. Easiest way to do this is to wash it, then cut out the core.
This is the core, get rid of that thing!Chop off what you can of it.Then with a smaller knife, cut around the core until it can be pulled out.Should look like this.
After the core is removed, cut the whole head in half. Then cut into one inch slices, then repeat on the other half. Then add it to your skillet with the onion.
Bump your heat up to medium, add in salt and pepper to your liking, give it a good stir to coat everything in the butter. Next, cover the skillet and let simmer a few minutes before stirring again. Let it get nice and steamy so you get the cabbage really tender.
While you’re waiting for this to happen, cut up your sausage into bite sized pieces, and add to a different skillet along with a drizzle of olive oil. Put it on a medium heat, and start browning your sausage. I don’t like too much of a char on mine, so i just waited until it got a little color.
Just continue to take turns stirring the different contents, and once your cabbage is nice and tender (about 10-15 minutes), drop it to low heat, taste test to adjust your seasonings if needed. Once your sausage is prepared to your liking, add it into the cabbage mixture, and saute for a few more minutes to let the flavors develop. Serve and enjoy!
The dreaded holidays are here. I love the holidays, don’t get me wrong, but as most of you know it’s hard to stay on track! This is the first time in my life I’ve been on a diet during the holidays instead of “taking a break” until they’re over. I made this excuse constantly, and looking back now, I realize I was just stuck in my comfort zone.
I would always want to start losing weight after summer, because of all the barbecues and cookouts were over with. So I’d usually start in September, but quit by October because my mom’s birthday was that month, and Halloween. Then I’d usually pick it back up for a bit at the beginning of November, take a break for Thanksgiving, then decide “there’s no use trying to keep this up until after Christmas”.
Then after Christmas, comes New Years, then my birthday in January. By then, the gyms are packed with everyone starting their New Years resolutions , that I didn’t want to go then either. The with February comes more friends birthdays, then with spring comes easter, then pretty soon we’re back in summer and those barbecues are back. A whole year wasted. Year after year of excuses.
When I started this journey, Labor Day was right around the corner. My grandma always has a big cookout, and this year I didn’t go. I figured my family would most likely be upset with me, but I knew if I went that I would be setting myself up for failure. “One little cookie” turns into four or five, and so on. That day, I went to the gym for an hour and went back home. Although, I felt bad for not making an appearance, that was the first holiday that I didn’t cheat.
Then came Halloween. I knew that I’d be passing out candy this year, and I knew I was going to be tempted, but I didn’t realize how much. When I went to the store to buy candy I made sure to pick out candy that wouldn’t tempt me. Whenever I got home, my grandpa bought some candy too, and when I opened the bag, there they were. Reese’s Cups, Snickers Bars, Kit Kats, and Twix. I wanted to have a Reese’s Cup SO bad. All this time, and I hadn’t been that tempted to cheat. I put one in my hand to open it, and I thought for a second. “Is this piece of candy worth everything that comes along with it?” NO. It wasn’t. So I resisted, barely. I thought about it all day.
At the start of November I went to my friends’ Halloween party, knowing full well I’d be tempted there as well. I knew there would be candy, drinks, and food I’d have to ignore. I made a point (because I turn into a garbage disposal when I drink) to pack alcoholic beverages that were keto friendly, and snacks and keto cookies that I could eat when I got to that point. I had the best time, I still didn’t cheat. In fact, I wasn’t even tempted to cheat. If I wanted snacks, I had my own. If I wanted alcohol, I had my own. No excuse to eat or drink anything else. I did indulge in some low carb Jell-O shots my friends made though! But once again, low carb friendly.
Now here we are, two days away from the biggest holiday for eating. THANKSGIVING. I’ve been dreading it a bit, because I know there’s gonna be people in my ear all day, “Treat yourself. Reward yourself. You’ve worked so hard just have a little bit. Just a bite won’t hurt.” Truth is, those to me, are the worst things to tell someone. Why would you want to convince me to fail? Everyone is different. Some people have success with cheating now and again, but I do not.
As soon as I fall off the wagon, there’s no getting back up. Also, I know how agonizing my first week on my diet was like. Withdrawing from carbs and sugar SUCKS. I had a headache every day, felt sick, tired, hungry. I don’t want to go through that again, plus to me, I know I call it a diet, but it is a lifestyle change. That’s the difference.
I will be bringing my own dessert to my grandma’s house Thursday. She always has plenty of food so can have like turkey, ham, salad, deviled eggs, veggies with dip, and she works at a meat place so she usually has some kind of beef too. Friday, I’m going to have my own Friendsgiving, and I’ll be cooking everything. Non keto, and keto friendly stuff for everyone. I am very excited to post my feast along with the recipes and pictures. Thanks for listening, and enjoy the holiday.
Tomorrow is my three month keto/low carb anniversary. In those three months I haven’t cheated once. I would be lying to you if I said I didn’t think about it though. What got me through, and continues to get me through, are keto friendly desserts. I had no issue getting rid of pasta and bread, but I am addicted to sweets! The first recipes I found were all from Joe Duff. Peanut butter cookies, ice cream, now banana muffins. If you’re not following him, give him a follow on IG or YouTube. He’s fantastic. Anyways, here’s the recipe and instructions:
There are quite a few different measurements in this recipe, so make sure you have a few mixing bowls, and plenty of measuring spoons and cups ready!
just short of 1 and 3/4 Cup of almond flour
2/3 Cup confectioners erythritol
1/4 Cup crushed walnuts (I didn’t have, I used peanuts)
1/2 Tbsp baking powder
3/4 Tsp ground cinnamon
pinch of salt
3 eggs
1/3 Cup of unsweetened vanilla almond milk (didn’t have, so i used plain unsweetened, and added 1 tsp of vanilla extract to it)
1 stick of melted butter
1/4 Cup full fat sour cream
1/2 Tbsp banana extract
1 Tbsp keto maple syrup
1 Tsp vanilla extract
Preheat oven to 350F.
Have a bowl for wet ingredients, and one for dry ingredients. In your wet ingredient bowl, add your 3 eggs, and whisk together until well combined. Add your melted butter, and the rest of the wet ingredients (including sour cream) to that bowl and whisk together until combined, and set aside.
In another bowl, preferably a larger size, add your dry ingredients (except walnuts) and whisk those together. I prefer putting my dry ingredients through a sifter. Since almond flour has a fat content, if needs to be froze or refrigerated or it can go rancid. In doing this, it can get lumpy and clumpy. To ensure the best results in baking, always sift those dry ingredients! Trust me.
Once dry ingredients are well combined, add in your wet ingredients to the dry ones, and fold ingredients in. Once a thick batter forms, add half of your crushed walnuts to the batter, then fold again.
Spray a cupcake mold pan with a non stick spray (I prefer olive oil spray) and add batter to the slots. This recipe can make 12 small muffins, or 9 large. Go big or go home, folks! Take the rest of your crushed walnuts amd sprinkle over the tops of the muffins.
Throw them in the over for 25-30 minutes. Let cool completely, and enjoy! Joe recommends keeping them in an airtight container in the fridge for a few days.
These muffins were so close to the real thing, with only 210 calories, and only 1.5 g of NET CARBS holy crap! So moist and delicious! I recommend cutting in half, microwave just enough to get them warm, and spread some butter on them. Great sweet snack, or a good breakfast alternative when you get sick of eggs!
Before my lifestyle change I had never tried spaghetti squash, let alone prepare one. I heard it was a great pasta substitute, and with all the chicken dishes I make I thought it would be worth a try. When I googled how to prepare a spaghetti squash, there were all sorts of different directions, so I wanted to share what has been tried and true in my experience.
Rule #1. Cut into RINGS!
After cutting the top off, start cutting into one inch rings. If you’re having a rough time cutting through, make sure the knife you’re using is sharp, and if you’re still having trouble microwave that bad boy for 2-3 minutes to soften it up. There’s a lot of debate between cutting the whole thing in half long ways, or the ring method. The ring method gives you longer “noodles” and a more even cook in my opinion. Also way easier!
Then you want to take a spoon, and scoop the seeds and middle membranes out of there.
Place the scooped rings onto a baking sheet or shallow pan coated in a non stick spray. I used an olive oil spray.
Preheat your oven to 400F, and drizzle olive oil generously onto the rings. Spread it evenly, ensuring all surfaces are coated nicely. Then sprinkle salt and black pepper across the top.
Throw those babies in the oven for at least 25 minutes, if they’re glossy on the top they’re done! (In my opinion) If you like yours a bit crispier, leave in a little longer.
While they’re still warm, (use caution) put the cooked pieces On a cutting board or tray and with two forks start taking the squash away from the skin.
Once I have it all scraped out, I usually put it in a bowl with a little bit of spaghetti sauce to give it some moisture and flavor, and I serve it with any number of things:
Made a little under 3 cups!
Last night it was chicken parmesan, you could do chicken alfredo, beef stroganoff, spaghetti and meatballs, etc! The possibilities are endless. Very similar to the size of angel hair, and it has a sweet taste to it. Give it a try!
Makes about 8-10 servings depending on your slices. Only 6 grams of Net Carbs per slice!
Oh. My. God. I have been making keto friendly desserts for only like eight weeks or so now, and I’ve made this three times already. It is an absolute hit, even with people that eat real sugar on a regular basis. I forget what recipe I found, and where, but I tweaked what I found, and I think it’s perfect. So, without further ado, here is my first official dessert recipe I’m adding here. The whole reason I started Not Without Sweetness!
Ingredients for crust:
2 tbsp of confectioners swerve (or erythritol)
2 tbsp of grass fed butter
1 cup almond flour
Ingredients for filling:
2 blocks of softened cream cheese (16 oz)
1 cup of confectioners swerve
1 cup of pure pumpkin puree (not pumpkin pie filling!)
2 large eggs
1 1/2 tsp vanilla extract
2 tsp of pumpkin spice mix, or 1 tsp, and add a shake of each: ground nutmeg, ground ginger, and ground cloves. (this is what I do to give it more flavor)
Instructions for crust:
Preheat your oven to 325F, and spray a 9″ pie pan with non stick spray (I prefer an olive oil spray) set aside.
In a medium bowl, combine melted butter and swerve with a whisk until it has an even consistency. Then add in the almond flour, whisk together until the flour is evenly coated and has a crumbly texture.
3. Transfer mixture to pan, and press firmly into the pan as even as you can get it. I use the flat side of my measuring cup to do so. Then bake in the preheated oven for 10 minutes, then set aside to cool. Keep your oven on, and while you’re waiting for it to cook, you can prepare your filling.
Instructions for filling:
Make sure your cream cheese is all the way softened or it will result in a lumpy texture!
Add pumpkin puree and half of your cream cheese in and beat until smooth, then add in your other half of cream cheese. Once that is mixed well, add in swerve, eggs, vanilla, and spices. Beat until very smooth, and combined.
Pour into previously made crust, spread top evenly, and bake for 40 minutes. Remove, let sit for 20 minutes, then cover, and let chill in the fridge for at least 5 hours. That allows everything to set completely.
Top with whipped topping of choice, serve, and enjoy!
