• Line a baking sheet with parchment paper.
• Carefully pour 1 teaspoon of melted chocolate onto the parchment paper, forming a circle 2" in diameter. You should have 12 small circles.
• Refrigerate the baking sheet for 10 minutes.
• Next, cut each banana in thirds so that you have 1 ½" long pieces. Discard the top and bottom of the bananas (or eat them, if you like).
• Then skewer cake pop sticks in the center of the bananas and marshmallows.
• Next, take out your pan from the refrigerator. Set aside.
• One at a time, dip each marshmallow and banana in the melted chocolate and cover entirely. If there's excess chocolate dripping, shake it off. Place each piece onto the center of a chocolate circle.
• Decorate the hats with sprinkles, if desired, by using an extra cake pop stick to place a dab of melted chocolate in the place you want the sprinkle. Then carefully place the sprinkle on.
• Refrigerate or freeze for at least 30 minutes.
• Using a rubber spatula, carefully lift hats off the tray onto a plate. Enjoy!

For the Dream Puffs

• Preheat the oven to 250℉ and line 2 baking sheets with parchment paper.
• Spray the parchment paper with coconut oil baking spray to help lift the meringues off later. Set aside.
• Using an electric hand mixer, beat the egg whites, cream of tartar and vanilla on medium speed until foamy.
• Continue beating about 3 or 4 minutes and increase to high speed, adding the sweetener a tablespoon at a time until the egg white mixture forms stiff peaks.
• Spoon the meringue into a piping bag with a piping tip in place and form a small rounded nest on the parchment paper.
• Bake for 40 minutes or until firm with a slight golden color.
• Take out and let them cool.

For the Raspberry Cream Cheese Filling

• Using an electric hand mixer, blend the heavy cream, vanilla extract, Swerve, and cream cheese until it’s very smooth. This should take 3 minutes.
• Fold in the mashed raspberries. Refrigerate until ready to use.

Assemble

• Top the meringue puffs with raspberry cream cheese filling either by spooning it on or using a piping bag.
• Top with a fresh raspberry and sprinkle with Swerve Confectioner’s Sweetener.

For the Dough

• With a food processor, pulse the almond flour, coconut flour, xanthan gum, and sea salt.
• Add the butter, cream cheese and vanilla. Pulse until crumbly and starts to come together. Some bits of butter are okay.
• Split the dough in half and wrap each piece in plastic wrap. Refrigerate for at least 2 hours.

For the Filling

• In a small bowl, combine the chopped chocolate, granulated monk fruit, pecans and cinnamon. Set aside.

For the Topping

• Mix the cinnamon and monk fruit granulated sugar. Set aside for later.

Assemble

• Preheat your oven to 350℉.
• Roll out each piece of dough between 2 pieces of parchment paper into a ¼” thick rectangle.
• Spread a thin layer of 1 tablespoon keto apricot jam across each piece of dough. Sprinkle the filling across the jam.
• Gently roll dough from the long end into a tight roll, using the parchment paper to help.
• Once the dough is rolled up, make sure the seam is at the bottom. Place in the freezer for 15 minutes to firm up the dough before cutting.
• Remove from the freezer and brush the dough logs with the egg wash. Then sprinkle with the cinnamon-monk fruit topping.
• Slice the log into 10 equal pieces about 1” thick.
• Place on parchment-lined baking sheets and bake for 20-25 minutes or until lightly golden. Cool on wire racks. Enjoy!

For the Breakfast Bites

• Preheat the oven to 375℉. Make sure you cook your bacon beforehand, drain on paper towels and set aside.
• Line two baking sheets with parchment paper and set aside.
• In a large bowl, mix the cassava flour, baking soda, cream of tartar, salt, cinnamon, and nutmeg.
• In another bowl, whisk the eggs, pure vanilla extract, melted ghee, honey and coconut milk.
• Add the wet ingredients to the dry ingredients. Then add the apple pieces and bacon. Mix to combine.
• Drop about one tablespoon of batter onto the baking sheet, spacing the breakfast bites about 2 inches apart.
• Bake for 15 minutes.
• Place breakfast bites on a dish, serve with Maple Syrup Glaze

For the Maple Syrup Glaze

• Whisk all ingredients together.
• Drizzle over each Breakfast Bite.

For the Filling

• Place the frozen fruit, lemon juice, water, and maple syrup into a small saucepan.
• Bring to a boil on medium-high heat.
• Once boiling, mash and break up the fruit with a fork. Let simmer for 2 minutes more and remove from heat.
• Mix in chia seeds. Let cool completely or overnight.
• Place the figs into a bowl, cover with boiling water and let soften for 10 minutes.
• Once the berry mixture is sufficiently cooled, place it into a food processor.
• Remove the figs from the water and place into the processor.
• Pulse the two together until a thick mixture has formed. Set aside.

For the Cookie Layers

• Preheat the oven to 350℉.
• In a medium bowl, whisk together the cassava flour, almond flour, baking powder, and salt.
• In a small bowl, whisk together the coconut oil, brown sugar, granulated sugar, orange zest, egg and vanilla extract.
• Pour the egg mixture into the flour and mix until a thick dough forms.

Assemble

• Divide your dough in half (about 6.8 oz each).
• Press one half of the dough into the bottom of a 6" x 3" square pan to get the shape and set aside.
• Press the other half into the bottom of a greased and parchment paper-lined 6×3 pan and bake for 15 minutes.
• Remove from the oven. Carefully spread the fig mixture evenly over the base.
• Place the other unbaked half of dough on top and bake for 20 minutes more.
• Remove from the oven and let cool completely before removing from the pan.
• Cut into bar or square shapes and enjoy. To best preserve, store in an airtight container and refrigerate for up to one week.