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  • Avocado Lime Salad Dressing

    Avocado Lime Salad Dressing

    How to Make Avocado Lime Salad Dressing


    5 min prep time


    12servings


    2 tbsp

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    Step-By-Step Instructions:

    1. In a blender or food processor, puree all ingredients until smooth. Add more water if you would like a thinner dressing.

    2. Store in a jar with a tight fitting lid or other airtight container in the fridge for up to 7 days.

    Low Carb
    Salad Dressings & Condiments
    Vegetarian
    No Cook
    Gluten-Free
    Quick & Easy
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    Nutrition facts

    12 Servings



    • Serving Size

      2 tbsp


    • Amount per serving



      Calories





      25

    • % Daily value*

    • Total Fat
      2g

      3%

      • Saturated Fat
        0g

        0%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      50mg

      2%

    • Total Carbohydrate
      1g

      <1%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        0g
      • Added Sugars
        0g

        0%

    • Protein
      1g

    • Potassium
      70mg
      1%

    Ingredients

    avocado (pitted and peeled)
    1

    Plain Nonfat Greek yogurt
    1/4 cup

    water
    1/2 cup

    fresh cilantro (leaves and stems)
    1/4 cup

    lime juice
    3 tbsp

    garlic (minced)
    1 tbsp

    salt
    1/4 tsp

  • Avocado Alfredo with Zucchini Noodles

    Avocado Alfredo with Zucchini Noodles

    How to Make Avocado Alfredo with Zucchini Noodles

    Traditional alfredo sauce is a decadent dish made with lots of cream and butter. This lighter version gets its creaminess from avocado, which is full of heart-healthy monounsaturated fatty acids (instead of saturated fat found in cream and butter). It also adds lots of fiber to a dish that typically has none. For a low carb meal, we toss the sauce with zucchini noodles instead of regular pasta. You can spiralize your own zucchini with a special tool, or make ribbons with a vegetable peeler. You can also check the produce aisle or the freezer aisle for spiralized zucchini.

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    10 min prep time


    10 min cook time


    4servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a blender or food processor, puree the avocado flesh with 2 tbsp of the parmesan cheese, lemon juice, salt and pepper.

    2. Heat the oil in a large skillet or wok over medium heat. Add the garlic and sauté until fragrant, about 30 seconds. Add the zucchini noodles and sauté, stirring frequently, until crisp-tender, about 3 minutes. 

    3. Remove the skillet from the heat, then add the avocado puree. Mix with tongs to coat the zucchini noodles and warm the avocado sauce.

    4. Serve immediately. Top each serving with the remaining cheese and parsley.

    Veggie Rich
    Low Carb
    Fiber Focused
    Italian
    Dinner
    Vegetarian
    Quick & Easy
    Main Dish
    Gluten-Free
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    Nutrition facts

    4 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      180

    • % Daily value*

    • Total Fat
      15g

      19%

      • Saturated Fat
        2.5g

        13%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      190mg

      8%

    • Total Carbohydrate
      11g

      4%

      • Dietary Fiber
        6g

        21%
      • Total Sugars
        3g
      • Added Sugars
        0g

        0%

    • Protein
      4g

    • Potassium
      640mg
      14%

    Ingredients

    avocado
    2 whole

    Parmesan cheese (grated, divided use)
    1/4 cup

    lemon juice
    1/2 tbsp

    salt
    1/4 tsp

    black pepper
    1/4 tsp

    avocado oil
    1 tbsp

    garlic (minced)
    2 clove

    zucchini noodles
    4 cup

    chopped fresh parsley
    2 tbsp

  • Arugula & Prosciutto Pizza with Zucchini Crust

    Arugula & Prosciutto Pizza with Zucchini Crust

    How to Make Arugula & Prosciutto Pizza with Zucchini Crust

    Low carb pizza? Yes, please! The star of this pie is the zucchini crust—you could use it as the base for any number of pizza or flatbread creations. In this recipe, we top it with a simple tomato sauce, savory prosciutto, and fresh arugula.


    20 min prep time


    12 min cook time


    6servings


    1 slice

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    Step-By-Step Instructions:

    1. Preheat your oven to 500 degrees F. Line a baking sheet with parchment paper and spray with cooking spray.
    2. Line a large plate or cutting board with four layers of paper towels or a clean dish towel. Put the grated zucchini on top and sprinkle with salt. Let sit for 5-10 minutes.
    3. Meanwhile, stir together the crushed tomatoes, oregano, garlic powder, and basil. Set aside.
    4. Once the zucchini has sat for at least 5 minutes, cover with another layer of towels and squeeze out as much moisture as you can. Add the drained zucchini to a large bowl with the almond flour, egg, cheese, rosemary, and black pepper. Mix well.
    5. Place the zucchini dough in the middle of the prepared baking sheet. Press into a rectangle or circle about 1/4-inch thick. Bake the crust for 12 minutes, until it is lightly browned and the edges are crispy.
    6. Remove from the oven, and immediately spread the tomato sauce on the crust while it is still hot. Top with prosciutto slices and arugula, then cut into 6 equal slices.
    Low Carb
    Comfort Food
    Main Dish
    Lunch
    Gluten-Free
    Dinner
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    Nutrition facts

    6 Servings



    • Serving Size

      1 slice


    • Amount per serving



      Calories





      100

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        1.7g

        9%
      • Trans Fats
        0g

    • Cholesterol
      40mg

      13%

    • Sodium
      250mg

      11%

    • Total Carbohydrate
      6g

      2%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        3g
      • Added Sugars
        0g

        0%

    • Protein
      7g

    • Potassium
      290mg
      6%

    Ingredients

    nonstick cooking spray
    1

    grated zucchini
    2 cup

    salt
    1/4 tsp

    crushed tomatoes
    3/4 cup

    dried oregano
    1 tsp

    garlic powder
    1/2 tsp

    dried basil
    1/2 tsp

    almond flour
    1/3 cup

    reduced-fat shredded mozzarella cheese
    1/2 cup

    large egg
    1

    dried rosemary
    1/4 tsp

    black pepper
    1/4 tsp

    thinly sliced prosciutto
    1 oz

    arugula
    1 cup

  • Low Carb Apple Spice Muffins

    Low Carb Apple Spice Muffins

    How to Make Low Carb Apple Spice Muffins

    These low carb muffins are made with coconut and almond flours instead of wheat flour (which makes them gluten-free, too), and they are sweetened with erythritol, a low-calorie sugar alcohol. The result is scrumptious muffins with only 9 grams of carbohydrate and no added sugar! These are perfect for meal prepping or a grab-and-go breakfast. They are also freeze well for longer storage—just thaw at room temperature or toast them in the oven for a warm treat!


    8 min prep time


    25 min cook time


    12servings


    1 muffin

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat your oven to 350 degrees F. Spray a muffin tin with cooking spray.
    2. In a medium bowl, combine the almond flour, coconut flour, erythritol, baking powder, cinnamon, nutmeg, cloves, salt. In another medium bowl, combine the oil, eggs, and almond milk.
    3. Pour the wet ingredients into the dry ingredients and mix. Add the apple and stir.
    4. Fill the muffin tins. Bake for 20-25 minutes or until a fork or toothpick comes out clean.
    5. To freeze: let the muffins cool completely, then remove them from the muffin pan. Arrange them in a single layer on a sheet pan and freeze for at least 2 hours. Once they are frozen solid, store them together in a freezer-safe ziptop bag. Or, wrap each muffin well in aluminum foil to store individually.
    Low Sodium
    Low Carb
    Breakfast and Brunch
    Foodie
    Vegetarian
    Snacks
    Gluten-Free
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    Nutrition facts

    12 Servings



    • Serving Size

      1 muffin


    • Amount per serving



      Calories





      190

    • % Daily value*

    • Total Fat
      16g

      21%

      • Saturated Fat
        2.2g

        11%
      • Trans Fats
        0g

    • Cholesterol
      60mg

      20%

    • Sodium
      115mg

      5%

    • Total Carbohydrate
      9g

      3%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        3g
      • Added Sugars
        0g

        0%

    • Protein
      7g

    • Potassium
      180mg
      4%

    Ingredients

    avocado oil cooking spray
    1

    almond flour
    2 cup

    coconut flour
    1/2 cup

    erythritol or other sugar substitute
    1/2 cup

    baking powder
    1 tsp

    ground cinnamon
    2 tsp

    ground nutmeg
    1/2 tsp

    ground cloves
    1/4 tsp

    avocado oil
    1/4 cup

    large eggs
    4

    unsweetened vanilla almond milk
    1/2 cup

    small apple (peeled, cored, and finely diced)
    1

  • Cinnamon Apple Chips with Peanut Butter Yogurt Dip

    Cinnamon Apple Chips with Peanut Butter Yogurt Dip

    How to Make Cinnamon Apple Chips with Peanut Butter Yogurt Dip

    Get ready for a delicious refresh for a snack idea – try these Cinnamon Apple Chips with a creamy Peanut Butter Yogurt Dip! Each serving includes 5g protein, 3g of fiber, and healthy fats to help keep you full in between meals. And it is made with  Splenda® Granulated Sweetener ― so that means it has no added sugars. Keep this healthy snack on-hand for something the whole family will love!


    15 min prep time


    1 hr 40 min cook time


    6servings


    2-3 apple slices and 2 tbsp dip

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 225°F, and line 2 baking sheets with parchment paper.

    2. Slice apples ⅛” thin, using a knife, a v-slicer, or the slicing attachment of a food processor. Then arrange slices on prepared baking sheets and sprinkle evenly with 2 tbsp Splenda Sweetener and 1 tsp ground cinnamon. Bake for 1 hour and 20 minutes. Flip the chips onto the other side and bake for 20 minutes more.

    3. Turn oven off and leave apple chips inside for another hour, with the door closed. Chips should be mostly dry to the touch but will continue to dry out as they cool.

    4. While chips cool, make peanut butter yogurt dip by combining Greek yogurt, peanut butter, remaining 1 tbsp Splenda Sweetener, and remaining 1/4 tsp ground cinnamon in a small bowl. Whisk until combined.

    Kid Friendly
    Dessert
    Gluten-Free
    Holidays & Entertaining
    Snacks
    Vegetarian
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    Nutrition facts

    6 Servings



    • Serving Size

      2-3 apple slices and 2 tbsp dip


    • Amount per serving



      Calories





      130

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        1.5g

        8%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      70mg

      3%

    • Total Carbohydrate
      13g

      5%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        8g
      • Added Sugars
        0g

        0%

    • Protein
      5g

    • Potassium
      175mg
      4%

    Ingredients

    medium apples
    2

    Splenda® Granulated Sweetener (divided use)
    3 tbsp

    ground cinnamon (divided use)
    1 1/4 tsp

    Plain Nonfat Greek yogurt
    1/2 cup

    peanut butter
    1/3 cup

  • Berry Oatmeal Crisp

    Berry Oatmeal Crisp

    How to Make Berry Oatmeal Crisp

    This crisp features a flavorful, fresh berry base topped with a decadent oat crumble that no one will be able to resist! The dish is sweetened with fresh berries and Splenda® Granulated Sweetener instead of sugar for a satisfying dessert with less carbs and calories. It’s easy for even a beginning baker to make, and even easier to eat and fall in love with.


    15 min prep time


    45 min cook time


    9servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 350°F and lightly coat an 8×8-inch baking pan with nonstick cooking spray.

    2. In a food processor, pulse rolled oats, butter, almond butter, 1/2 cup flour, 2 tablespoons Splenda Sweetener and 1/2 teaspoon kosher salt until mixture is crumbly. Set aside.

    3. In a large bowl, whisk together remaining tablespoon of flour, 1 tablespoon sweetener, 1/2 teaspoon kosher salt. Add strawberries, blueberries, raspberries, and vanilla extract. Toss to combine.

    4. Transfer fruit to prepared baking dish and top with reserved topping mixture. Bake for 40 to 45 minutes, or until bubbling and golden brown. Let cool at least 20 minutes before serving. Optional: top with non-fat whipped topping to serve (check product nutrition facts to determine nutrition information).

    Dessert
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    Nutrition facts

    9 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      140

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        1.9g

        10%
      • Trans Fats
        0.1g

    • Cholesterol
      5mg

      2%

    • Sodium
      220mg

      10%

    • Total Carbohydrate
      20g

      7%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        4g
      • Added Sugars
        0g

        0%

    • Protein
      3g

    • Potassium
      160mg
      3%

    Ingredients

    rolled oats
    1 cup

    cold unsalted butter (cut into small pieces)
    2 tbsp

    almond butter
    2 tbsp

    all-purpose flour (divided use)
    1/2 cup plus 1 tbsp

    Splenda® Granulated Sweetener (divided use)
    3 tbsp

    salt (divided use)
    1 tsp

    strawberries (sliced)
    2 cup

    blueberries
    1 cup

    raspberries
    1 cup

    vanilla extract
    1 tsp

  • 4-Ingredient Peanut Butter Cookies

    4-Ingredient Peanut Butter Cookies

    How to Make 4-Ingredient Peanut Butter Cookies

    These flourless peanut butter cookies are deliciously soft, thick, and chewy; are loaded with flavor; and are low in carbohydrates! You can make these using just one bowl and only four simple ingredients. Splenda® Granulated Sweetener is used instead of sugar so you can enjoy a sweet treat with less calories and carbs.


    20 min prep time


    10 min cook time


    20servings


    1 cookie

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 350°F. In a large bowl, mix together peanut butter, Splenda sweetener, egg, and vanilla extract. Chill mixture in the fridge for at least 10 minutes.

    2. Portion mixture into 1 tablespoon balls and place on an ungreased sheet pan. Press lightly with the tines of a fork to create a crosshatch pattern and flatten each cookie slightly.

    3. Bake for 8 minutes. Let cool on sheet pan at least 5 minutes before transferring to a wire rack to finish cooling.

    Low Carb
    Holidays & Entertaining
    Gluten-Free
    Dessert
    Quick & Easy
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    Nutrition facts

    20 Servings



    • Serving Size

      1 cookie


    • Amount per serving



      Calories





      90

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        1.5g

        8%
      • Trans Fats
        0g

    • Cholesterol
      10mg

      3%

    • Sodium
      60mg

      3%

    • Total Carbohydrate
      4g

      1%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        1g
      • Added Sugars
        1g

        2%

    • Protein
      3g

    • Potassium
      76mg
      2%

    Ingredients

    peanut butter
    1 cup

    Splenda® Granulated Sweetener
    1 cup

    large egg (beaten)
    1

    vanilla extract
    1 tsp

  • Baked Salmon with Ginger-Citrus Sauce

    Baked Salmon with Ginger-Citrus Sauce

    How to Make Baked Salmon with Ginger-Citrus Sauce

    A slightly sweet orange ginger glazed salmon is the centerpiece of this delicious and healthy meal. Use orange juice with 50% less sugar and Splenda® Granulated Sweetener to create an irresistible glaze with less added sugars, carbohydrates and calories. Serve with traditional stir fry vegetables such as broccoli, carrots and sugar-snap peas for a lovely, satisfying meal.


    20 min prep time


    10 min cook time


    2servings


    1 salmon (4-oz) fillet, 1 oz sauce, and 3/4 cup vegetables

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 450°F.

    2. Prepare the sauce: In a saucepan, combine orange juice, Splenda Sweetener, and sliced ginger. Bring to a rolling boil over medium-high heat. Boil 10–12 minutes or until orange juice has reduced to about 2 tablespoons. Remove from heat; discard ginger slices.

    3. In a bowl, whisk together half-and-half, cornstarch, and salt until smooth.

    4. Whisk butter, 1 tablespoon at a time, into orange juice until melted. Whisk in half-and-half mixture. Return saucepan to medium-high and heat until boiling.

    5. Remove sauce from heat; transfer to a blender and carefully blend for about 30 seconds until light and smooth.

    6. Prepare the salmon and vegetables: Place vegetables in an 8” x 8” baking dish; lay salmon fillets on top of the vegetables. Bake for 10–15 minutes or until salmon flakes easily when tested with a small knife and vegetables are heated through.

    7. Transfer vegetables and salmon to serving plates; pour sauce over salmon. Serve with steamed rice, if desired.

    Low Carb
    Seafood
    Cooking for 1 or 2
    Dinner
    Gluten-Free
    Main Dish
    Vegetarian
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    Nutrition facts

    2 Servings



    • Serving Size

      1 salmon (4-oz) fillet, 1 oz sauce, and 3/4 cup vegetables


    • Amount per serving



      Calories





      290

    • % Daily value*

    • Total Fat
      15g

      19%

      • Saturated Fat
        4g

        20%
      • Trans Fats
        0g

    • Cholesterol
      70mg

      23%

    • Sodium
      490mg

      21%

    • Total Carbohydrate
      16g

      6%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        8g
      • Added Sugars
        0g

        0%

    • Protein
      24g

    • Potassium
      760mg
      16%

    Ingredients

    50% reduced sugar orange juice
    1 cup

    Splenda® Granulated Sweetener
    1/4 cup

    fresh ginger (peeled and sliced)
    1 (2 1/2-inch) piece

    fat-free half-and-half
    2 tbsp

    Cornstarch
    1/4 tsp

    salt
    1/4 tsp

    light butter with canola
    2 tbsp

    frozen stir-fry vegetables
    2 cup

    salmon (cut into two (4-oz) portions)
    8 oz

  • Baked Teriyaki Chicken

    Baked Teriyaki Chicken

    How to Make Baked Teriyaki Chicken

    This fan favorite chicken recipe can be whipped up at home in just a few minutes with only a handful of ingredients. The sauce is made with Splenda® Granulated Sweetener instead of sugar for a perfect balance of sweet and savory with less carbs and calories. It makes a great companion to whole grains like brown rice or quinoa and many kinds of non-starchy vegetables.


    15 min prep time


    25 min cook time


    12servings


    3 oz chicken

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 425°F. Spray a 13” x 9” baking dish with cooking spray.

    2. In a saucepan, whisk together cornstarch and cold water until smooth. Whisk in Splenda Sweetener, soy sauce, vinegar, garlic, ginger, and pepper. Bring to a simmer over low heat and cook, stirring frequently, until sauce thickens and bubbles.

    3. Place chicken in prepared baking dish and brush with teriyaki sauce. Turn chicken over, and brush again.

    4. Bake for 15 minutes. Turn chicken and bake until chicken is no longer pink and juices run clear when pierced with the tip of a paring knife (20–30 minutes total baking time, depending on size). Brush with sauce every 10 minutes during baking.

    Low Carb
    Dinner
    Easy Pantry Recipes
    Main Dish
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    Nutrition facts

    12 Servings



    • Serving Size

      3 oz chicken


    • Amount per serving



      Calories





      170

    • % Daily value*

    • Total Fat
      3.5g

      4%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      80mg

      27%

    • Sodium
      440mg

      19%

    • Total Carbohydrate
      3g

      1%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        1g
      • Added Sugars
        0g

        0%

    • Protein
      30g

    • Potassium
      560mg
      12%

    Ingredients

    Cornstarch
    1 tbsp

    cold water
    1 tbsp

    Splenda® Granulated Sweetener
    1/2 cup

    lower sodium soy sauce
    1/2 cup

    Apple Cider Vinegar
    1/4 cup

    garlic (minced)
    1 clove

    ground ginger
    1/2 tsp

    black pepper
    1/4 tsp

    boneless, skinless chicken breasts
    3 lbs

  • Berry Almond Oatmeal

    Berry Almond Oatmeal

    How to Make Berry Almond Oatmeal

    Start your morning right with a warm bowl of this delicious Berry Almond Oatmeal! Healthy, super filling and easily made in under 10 minutes, this oatmeal recipe is such a favorite because it’s full of protein and fiber, includes no added sugars, and just tastes so good!

    This oatmeal is sweetened with blueberries and Splenda Sweetener instead of added sugar to reduce the carbs and calories. There are so many different variations you can try with this recipe, too—apple cinnamon, peanut butter and banana, add strawberries, throw in nuts or chia seeds—experiment and make your mornings your own!


    5 min prep time


    5 min cook time


    2servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a saucepan, bring water to a boil. Stir in oats and salt. Cook over medium heat, stirring occasionally, 5 minutes. Stir in sweetener, fruit, almonds, and extract.

    2. Notes: For creamier oatmeal substitute milk for water (this will change the nutrition information per serving).

    Fiber Focused
    Breakfast and Brunch
    Cooking for 1 or 2
    Easy Pantry Recipes
    One Pot
    Quick & Easy
    Vegan
    Vegetarian
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    Nutrition facts

    2 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      220

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        0.8g

        4%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      290mg

      13%

    • Total Carbohydrate
      33g

      12%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        4g
      • Added Sugars
        1g

        2%

    • Protein
      7g

    • Potassium
      220mg
      5%

    Ingredients

    water
    2 cup

    old-fashioned rolled oats
    1 cup

    salt
    1/4 tsp

    Splenda® Original Sweetener
    3 packet

    fresh or frozen blueberries
    1/4 cup

    sliced almonds
    2 tbsp

    almond extract
    1/4 tsp