Stevia Dessert Recipes

Ingredients:
Crust:
1 ½ cups almond flour or crushed graham crackers
¼ cup melted coconut oil or butter
¼ tablespoons Reb-A98 (or adjust to taste)

Filling:
16 oz cream cheese, softened
1 cup Greek yogurt (plain or vanilla)
¼ teaspoon Reb-A98 (or adjust to taste)
1 teaspoon vanilla extract
1 cup heavy cream

Instructions:

Prepare the Crust:
In a bowl, combine the almond flour or crushed graham crackers with melted coconut oil or butter and Reb-A98.
Press the mixture into the bottom of a 9-inch spring form pan to form an even crust. Refrigerate while you prepare the filling.

Prepare the Filling:
In a large bowl, beat the cream cheese until smooth.
Add the Greek yogurt, Reb-A98, and vanilla extract, and mix until well combined.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until fully combined.

Assemble and Chill:
Spread the cream cheese mixture over the chilled crust in the springform pan.
Smooth the top with a spatula.
Refrigerate for at least 4 hours or until set, preferably overnight.

Serve:
Once set, you can garnish the cheesecake with fresh fruit, a fruit compote, or a drizzle of sugar-free chocolate if desired.

Enjoy your cheesecakes!
 

Ingredients:
1/2 cup unsalted butter, melted
1/2 cup unsweetened cocoa powder
¼ teaspoon Reb-A98 powder (adjust based on your sweetness preference)
2 large eggs
1 teaspoon vanilla extract
1/2 cup all-purpose flour (or almond flour for a gluten-free option)
1/4 teaspoon salt
1/4 teaspoon baking powder
Optional: 1/2 cup chocolate chips or nuts for added texture

Instructions:

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease an 8-inch square baking pan or line it with parchment paper for easier removal.

Mix Wet Ingredients: In a large mixing bowl, combine the melted butter and cocoa powder until smooth. Add the Reb-A98 and mix well. Then stir in the eggs, one at a time, and add the vanilla extract, mixing until fully incorporated.

Combine Dry Ingredients: In another bowl, whisk together the flour, salt, and baking powder. Gradually add the dry ingredients into the wet mixture, stirring until just combined. If desired, fold in the chocolate chips or nuts at this point.

Bake the Cake: Pour the batter into the prepared baking pan and spread it evenly. Bake for 20-25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs (but not wet batter).

Cool and Serve: Allow the brownie cake to cool in the pan for about 10-15 minutes before lifting it out (if using parchment paper) or cutting into squares. Enjoy warm or at room temperature! Enjoy!

Ingredients:
2 cups nut butter
1 teaspoon salt
¼ teaspoons Reb-A98 powder
2 teaspoons baking powder
2 teaspoons baking soda
4 eggs
4 ounces chocolate chips
2 teaspoons vanilla extract
1 Hershey bar, grated
4 cups flour
3 cups chopped nuts
5 cups blended oatmeal (blend oatmeal until it becomes a fine powder)

Instructions:

Preheat your oven to 375°F (190°C).
In a large bowl, cream together the nut butter and Reb-A98 until smooth.
Add the eggs and vanilla extract, mixing well.
Gradually stir in the flour, blended oatmeal, salt, baking powder, and baking soda until fully combined.
Fold in the chocolate chips, grated Hershey bar, and chopped nuts.
Roll the dough into balls and place them 2 inches apart on a cookie sheet.
Bake for 6 minutes, or until lightly golden.
This recipe yields about 112 cookies, but you can easily halve the ingredients if you prefer a smaller batch. Enjoy!