Pasta with brown butter and Parmesan.

Peppers

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Ingredients

• 2 cups almond flour 1/2 cup butter
• 1 cup erythritol 
• 2 tsp baking powder
• 1 tsp vanilla extract
• 1 cup sour cream
• 2 ounces cream cheese
• 4 large eggs

Instructions

1. Preheat oven to 350 degrees Fahrenheit
2. Generously butter a 9 inch bundt pan, set aside
3. Combine almond flour and baking powder in a large bowl, set aside
4. Cut butter into several small squares and put in separate bowl, add cream cheese
5. Microwave butter and cream cheese for 30 seconds. Be careful to not burn cream cheese. Stir these wet ingredients together until well combined.
6. Add erythritol, vanilla extract, and sour cream to butter and cream cheese mixture. Stir well.
7. Pour wet ingredients into large bowl of almond flour and baking powder. Stir well.
8. Add eggs to batter. Stir well.
9. Pour batter into buttered bundt pan, place in oven and bake for 50 minutes or until a toothpick placed in the cake comes out clean.
10. For best results, let cake cool completely for at least 2 hours, preferably overnight. If you remove it too soon, it may crumble a bit.

Ingredients

• 6 oz cream cheese, softened

• 1.5 cup heavy whipping cream

• 2/3 cup Swerve sweetener*'

• 4 teaspoons lemon extract

• zest of 1 lemon

• 4 strawberries, large

Instructions

 In a mixing bowl add the cream cheese, sweetener and whipping cream. Beat on high until smooth and creamy.

Add in lemon extract and mix well. If you would like more lemon flavor add

a bit of the lemon zest as you won't need all of it.

Take 1 of the strawberries and chop into little pieces. With the other

strawberry, slice into thin heart shaped pieces.

Fill each jar half way with half of the cream cheese mixture.

Add the chopped strawberry to both jars to make a nice layer.

Top the strawberries with the rest of the cream cheese mixture.

Use the slices of the strawberry to make a flow pattern on top.

Sprinkle lemon zest in the middle of each flower. You don't have to use all

the zest, just what looks nice.

Refrigerate until ready to eat.

Cream Sauce

1dl of white wine and stock each, reduce to about 1/4

Add 8 tablespoons of double cream or heavy cream

Add a whole bunch of finely chopped chives

Add just a tiny pinch of cayenne pepper powder.