½ cup unsalted butter

¼ Monkfruit sweetener

2/3 all-purpose flour

2 tbs corn starch

1 tsp almond extract

¼ tsp salt

½ tsp vanilla

Instructions: Beat butter, Monkfruit and vanilla until fluffy. Sift flour, corn starch and salt. Gently mix all ingredients, press into round cake pan and chill 30 min. Bake 300 ºF, 40 min.



1 cup all purpose flour

1/3 cup Monk fruit

¼ cup cold unsalted butter

1 lg egg

1 tsp baking powder

½ tsp salt

½ tsp vanilla

½ cup skim milk

½ cup frozen blueberries chopped.

Instructions: Preheat oven to 325F. Cut butter into flour, sweetener, baking powder and salt.  Add Blueberries. In separate bowl beat milk eggs and vanilla and slowly add to flour. Mix slightly. Shape into flat circle on floured board.  Cut into wedges.  Bake 30 min.



2 cups cake flour

3 tsp baking powder

¼ tsp salt; 2 tbs almond powder

½ cup unsalted butter

1 cup Monkfruit sweetener

 2 eggs; 1 cup coconut milk

Instructions: Preheat oven to 400F.  In medium size bowl cream butter. Slowly add Monkfruit sweetener and mix on medium until combined. In a lg. bowl mix flour, almond flour, baking powder and salt and then sift. Mix butter mixture and flour mixture until combined.  In a small bowl whisk eggs and coconut milk. Gently add egg mixture to flour and butter mixture.  Fill paper cups ¾ full.  Bake 14 min until toothpick inserted comes out clean.  Cool on rack before serving.



1 cup all purpose flour

1/3 cup Monkfruit sweetener

½ cup unsalted butter

2 eggs; pinch salt

1 tsp baking powder

1/3 cup walnut pieces

Instructions: Preheat oven to 350ºF. Cream the butter and Monkfruit sweetener. Add eggs one at a time, beat until fluffy. Sift flour, baking powder and salt.  Add walnut pieces. Add dry ingredients to egg mixture. Flour hands and roll dough into eight inch long, then flatten. Bake 28 min, cool slightly, then slice diagonally and bake 10 min each side ay 325 ºF until toasted.



1 cup Monkfruit Sweetener

1 tbs corn starch

1 pinch of salt

grated zest from one lemon

juice from one lemon

6oz grated frozen or fresh coconut

Instructions: Mix the sugar, cornstarch, salt, lemon zest and juice, 1 1/2 cups of water and coconut in a medium saucepan. Cook over medium heat, stirring until thickened, for about 15 minutes. Let cool slightly, then using a toothpick, poke several holes in the top of the cake and drizzle the glaze over the cake



11/2 cup Monkfruit Sweetener

1 tsp salt 

2 tsp cinnamon

1 tsp ginger

½ tsp ground cloves

 4 eggs

1 can (29 oz) Libby’s pure pumpkin

 2 cans (24 oz) evaporated milk

 2 unbaked 9-inch deep dish pie crusts

Instructions: Mix Monkfruit, salt and spices. Beat eggs in a large bowl, stir in pumpkin and sugar-spice mix.  Gradually stir in evaporated milk. Pour into pie shells and bake at 425F 15 min, reduce temp to 350F and bake 40-50 min or until knife inserted into center comes out clean.