1 tbsp coconut oil (helps bind and gives the syrup-like texture)

Combine the flaxseeds, water, Lakanto syrup replacement and cornflour into a small blender and blend until smooth. Put this to the side. (Lakanto syrup replacement: gently heat Lakanto + 2 tbsp water + coconut oil until dissolved and syrupy.)

In a small bowl combine the sunflower, pumpkin, sesame, oats and flaked almonds give these a gentle mix until they are evenly combined.

Take a medium sized baking tray with sides 30-40cm and place a piece of grease proof paper over it.

Pour the syrup mixture over the seed mix in the medium bowl and gently fold the wet mixture until it is completely incorporated.

Tip the mix onto the baking tray and flatten out place into the oven for approx. 20 minutes.

Remove the baking tray and start to break up the granola into chunks and place back into the oven for another 20 minutes or until golden (This can take longer depending on your oven).

When the granola is golden and crunchy remove it from the oven and allow it to cool, the granola should be dry and slightly sticky but not wet! If this has happened then turn the oven off and put the tray back in the oven and allow the residual heat of the oven help to dry the mix out. (1 hour)

Once completely cooled place the granola into an airtight container. Use within 7 days.

Homemade Granola

(Blend Lakanto Classic or Golden in a dry blender until very fine)

In a bowl, whisk the eggs, egg yolk, and milk together. Add the melted, cooled butter and whisk to combine.

Add the softened sour cream and mix until smooth.

Add the almond flour and orange juice. Whisk until the batter is smooth.

The batter should be thin — add a splash of orange juice or milk if needed.

Prepare a muffin pan with paper liners and fill each liner two-thirds full.

Bake for 12–15 minutes, or until slightly golden at the edges and a toothpick inserted in the center comes out clean.

Cool in the pan for 1–2 minutes, then transfer to a wire rack to cool completely (about 1 hour) before frosting.

In a mixing bowl with a whisk attachment, whip the butter on medium speed until smooth (30–60 seconds).

Add the cream cheese and continue whipping until smooth.

Gradually add the Lakanto icing sugar, beating after each addition. Add the vanilla and a pinch of salt.

Mix until the buttercream is fluffy and fully combined, scraping down the sides of the bowl as needed.

Transfer to a piping bag and frost the fully cooled cupcakes.

Low Carb Almond Orange Cupcakes

(or Lakanto Golden if you prefer a deeper, brown-sugar flavour)

For the icing (Powdered Lakanto substitute)

In a heavy-bottomed pot, combine honey, butter, 90 g Lakanto Classic, and the spices. Heat over medium, stirring until smooth. Set aside to cool.

In another bowl, whisk the egg with the remaining Lakanto. Add the cooled spice mixture and mix well.

Gradually add the flour mixed with baking soda. Knead until the dough is smooth, soft, and not sticky. Chill in the refrigerator for about an hour.

For the icing: Powder the Lakanto Classic in a blender. Beat the egg white with a pinch of salt, adding the powdered Lakanto gradually. Add lemon juice and continue beating until thick.

Remove the dough from the refrigerator, roll it out to 3–4 mm, and cut out the gingerbread shapes.

Bake at 160–165°C for 10–15 minutes, until the edges turn golden.

Once fully cooled, decorate with the icing and sprinkles.

Blend on high for 20–30 seconds until it becomes a fine icing-sugar consistency.

Let it settle before opening the blender.

Gingerbread

1/2 cup unsalted butter, melted/cooking oil

1 and a 1/2 cups cubed apple dices (about 2 medium apples)

Optional: 1/2 cup chopped nuts or raisins

Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners. Cook your diced apples in 1/2 teaspoon of cinnamon, 1/2 cup of heavy cream, and 1/2 cup of Lakanto Monkfruit Sweetener, then let cool before folding in.


In a large bowl, whisk together flour, Lakanto Monkfruit Sweetener, baking powder, salt, and cinnamon.


In another bowl, whisk together melted butter or cooking oil, eggs, milk or heavy cream, and vanilla extract until well combined.


Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the diced apples and nuts or raisins, if using. Do not overmix your batter.


Divide the batter evenly among the muffin cups, filling each about two-thirds full.


Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Apple Cinnamon Muffins

300g of cream cheese, softened at room temperature

Beat cream cheese with a hand blender on low speed until it gets light and creamy texture. Add Lakanto Classic Sweetener little by little.

Add vanilla extra, lemon juice, flour and blend again until mixed thoroughly.

Pour the mixture into the muffin pan and bake in a preheated oven at 160ºC for 15 minutes.

Let it cool to serve. You could also keep it in a fridge for one day.

Decorate with strawberry jam, red berries or chocolate.

Cheese Muffin

chop the strawberries into small pieces and mix them with Lakanto sweetener in a small pan, leaving them to rest for 10 minutes.

Heat the pan and warm until granules have dissolved. When cooled, put the strawberries and yogurt together in a plastic bag and put it inside a freezer.

After about 3 hours, when it is frozen, rub the bag by hand to make it smooth and se

STRAWBERRY FROZEN YOGURT

Add Fresh ginger, lime and Lakanto monkfruit sweetener.

KETO WATERMELON COOLER

Light and fresh, but still a satisfying treat, nothing beats a lemon cake.

This version uses gluten-free flour and has the added crunch of chopped almonds on top. Perfect for tea time or anytime.

8 tbsp Lakanto Classic Monkfruit Sweetener

Preheat the oven to 300 degrees Fahrenheit and line a loaf tin with baking paper.

Add the ground almonds to a large mixing bowl with the baking soda and salt. Stir to combine.

Bring the butter to room temperature to ensure it is soft and add to a mixing bowl with 5 tablespoons of Lakanto Classic Sweetener.

Cream the butter and Lakanto Classic Sweetener together to a smooth paste and add the eggs and vanilla extract. Beat together well to combine until smooth (you can do this by hand or in a mixer).

Add the dried ingredients to a food processor along with the wet ingredients, the almond milk, half the lemon juice and all of the zest. Blend on low to create a smooth cake batter.

Pour the batter into the lined cake tin and smooth over so that the top is level.

Transfer to the oven to bake for 40-45 minutes until cooked through by testing the center with a toothpick – this should come out clean.

Leaving the cake in its tin, add 3 tbsp of Lakanto Classic Sweetener and the rest of the lemon juice to a small bowl and mix to combine.

Use a skewer to pierce multiple holes across the top of the cake, about halfway down into the sponge. Pour the lemon and Lakanto Classic Sweetener mixture over the top of the warm cake.

Scatter the cake with sliced almonds and remove from the tin to cool completely before serving.

LEMON DRIZZLE CAKE

SUGAR-FREE CANDIED PECAN TOPPING INGREDIENTS

Preheat oven to 350 degrees, and spray an 8x8 inch pan with nonstick cooking spray. Set aside.

In a food processor or with an electric hand mixer, combine the cooked and peeled sweet potatoes, almond milk, vanilla, salt, and Lakanto sweetener. Puree or mix until ingredients are blended and smooth.

Pour into the prepared pan, and spread into an even layer.

Prepare and sprinkle the topping over the sweet potatoes.

Bake at 350 degrees for about 25 minutes, or until the edges are bubbly. If the topping is browning too quickly you can cover it with aluminum foil

Combine all topping ingredients (pecans, melted butter, cinnamon, +Lakanto Sweetener of choice) together in a bowl and sprinkle over sweet potatoes.Enjoy!

SWEET POTATO CASSEROLE WITH CANDIED PECANS

1 lb (450 g) chicken breast, cut into bite-sized pieces

1 tbsp water
(Simmer 2–3 minutes until slightly thickened.)

In a bowl, mix together Lakanto Golden, soy sauce or coconut aminos, olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper.

Add the chicken to the marinade and toss to coat. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 4 hours.

If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.

Preheat your grill or grill pan to medium-high heat.

Thread the marinated chicken onto the skewers, leaving a bit of space between each piece.

Grill the kabobs for 6–8 minutes on each side, or until the chicken is fully cooked.

Serve hot with your BBQ sauce of choice, or the homemade Lakanto glaze.

Marinated Chicken Kabobs

Store-bought juices and drinks can be secretly (or not so secretly) loaded with sugars and excess calories. Here's the perfect way to satisfy your lemonade cravings in a low-carb way. A little cucumber and mint make it something special.

Ingredients for Low-Carb Cucumber Mint Lemonade:

2 Tbsp (24g or 0.85 oz) Classic Lakanto Monkfruit Sweetener

¾ large - 8 1/4" long (210g or 7.41 oz) cucumber, peeled

2 lemons (94g or 3.32 oz), raw lemon juice

Roughly dice the cucumber and add to a blender along with the lemon juice, water, mint leaves, and Classic Lakanto Monkfruit Sweetener.

Blend together until you have a smooth liquid.

Strain the lemonade through a fine cheesecloth or nut milk bag to remove any fibers.

Chill, or serve over ice with a slice of lemon and cucumber for decoration.

LOW CARB CUCUMBER MINT LEMONADE

Who doesn't enjoy a healthy slice of banana bread? We all do, but what if we make it so healthy that you can munch on this little treat on a daily basis. In order to do so we will have to use All-purpose flour for the base which will bring in this moist, soft, and highly flavored loaf, making it all the way more delicious to boost your family's fiber consumption. Plus by adding the Lakanto classic monk fruit sweetener you will make the bread loaf sugar-free. Without any further ado let’s get started

2-3 mashed ripe bananas (about 2-3 medium bananas)

Preheat the oven to 170 degrees Celsius and set aside a 9 X 5-inch loaf pan that has been greased.

Whisk together the flour, cinnamon, bicarbonate soda, salt, and grated walnuts in a medium mixing bowl.

In another large bowl, whisk egg oil, Lakanto sweetener, milk, and vanilla for 2 minutes. Stir in the banans and flour mixture.

Sprinkle with extra cinnamon or banana pieces before pouring the ingredients into the oiled pan.

Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean.

BAKE ALL TIME FAVOURITE BANANA BREAD FOR A QUICK BITE

These fluffy and delicious keto doughnuts need simple ingredients to make. With no yeast and no sugar, they bake up in the oven perfectly.

Preheat the oven to 350°. Spray a 12-count donut pan generously with your favorite cooking spray.

In a mixing bowl, add almond flour, Lakanto Sweetener, baking soda & mix well. In a separate bowl, add eggs, apple cider vinegar, broccoli puree and milk and mix together. Combine your wet ingredients with the dry ingredients and mix, just until combined.

Place batter in a piping bag or Ziploc bag, cut one end off and gently squeeze batter into donut pan.

Bake the donuts for 12-15 minutes until the top of donut loses its moisture. Remove from the oven and let cool for 5 minutes in the pan before transferring to a wire rack to cool completely

KETO DONUTS

½ cup Lakanto Golden (best replacement for Lakanto Brown; gives a warm “toffee-like” flavor)

Preheat the oven to 180°C and generously grease an 8×4 inch loaf pan with butter or cooking spray.

In a large bowl, combine the almond flour, salt, Lakanto Golden, and baking soda.

Fold in the beaten eggs, melted butter, and sliced strawberries. Mix until well combined — the batter will be thick.

Pour the batter into the greased loaf pan and place it in the oven.

Bake for about 40 minutes, or until a toothpick inserted into the center comes out clean.

Allow the bread to cool before slicing and serving.