For these sugar free chocolate recipes, we recommend you use chocolate bars or chocolate chips that are by themselves unsweetened, if you can find them. The stevia sweetener will take care of the rest, and this way, you get a snack that's healthy as well as tasty!

Preheat the oven to 375°F (190°C). Prepare a jelly roll pan by lining it with waxed paper or cooking parchment. Grind the cinnamon stick coarsely, for example with a coffee grinder. Chop the chocolate up into small pieces. First, place the butter in a saucepan and melt with a medium temperature. Next, add the chocolate. Stir continuously until the chocolate also melts. Remove from the burner and stir in the cinnamon, stevia, vanilla and egg. Stir until the mixture is smooth. Add the flour and beat thoroughly. Working quickly, place the batter in your prepared pan, and spread it evenly throughout the pan. Sprinkle your pumpkin seeds across the top of this pumpkin chocolate brittle. Place in the oven for ten minutes or until your cookie or candy is just set. Take the pan out of the oven and allow to cool. Using your hands, break the pumpkin chocolate brittle into approximately 24 roughly shaped pieces.

Grease an 8 by 8-inch pan with butter. In a heavy-bottomed saucepan, combine the stevia, chocolate, 1 1/2 tablespoons of the butter, half-and-half, and corn syrup. Over medium heat, stir with a wooden spoon until chocolate is melted. Increase heat and bring to a boil. Reduce heat to medium-low, cover, and boil for 3 minutes. Remove the cover and attach a candy thermometer to the pot. Cook until the thermometer reads 234°F (115°C). Remove from the heat and add the remaining butter. Do not stir. Let the mixture cool for 10 minutes or until it drops to 130°F (60°C). Add vanilla and nuts, if desired, and mix until well-blended and the shiny texture becomes matte. Pour into the prepared pan. Let sit in cool dry area until firm. Cut into 1-inch pieces.

Preheat oven to 350°F (180°C). Grease lightly 13x9" pan. Stir stevia, flour, cocoa, soda, and salt; set aside. Mix melted nut butter, eggs and vanilla until smooth. Add flour mixture and stir until moistened. Fold in chocolate chunks and nuts. Spread batter in prepared pan. Bake for 35-40 minutes. Do not overbake.

Line a cupcake pan with papers and preheat oven to 325°F (170°C). Using a whisk attachment on a stand mixer, beat the egg whites and cream of tartar on high speed until soft peaks form. Set aside or transfer to another bowl. Using the paddle attachment, cream butter, erythritol, and stevia on medium speed until fluffy. Add egg yolks one at a time until incorporated, then add sour cream and vanilla. Combine the almond flour, cocoa powder, and baking powder in a small bowl, stir to mix. Using a spatula, add about one-third of the egg whites to the butter mixture, and stir until combined. Add half of the almond flour mixture, fold to combine. Add half the remaining egg whites and fold to combine. Add the remaining nut mixture, fold. Add the last of the egg whites, fold to combine. Using an ice cream scoop or large spoon, fill cupcake wrappers to the top with the batter. Bake for 20-25 minutes or until the cakes spring back slightly when touched. Cool in the pan on a wire rack.

Melt chocolate in saucepan over very low heat, stirring constantly; cool. Cream butter with egg yolk; gradually add stevia, blending well. Stir in chocolate and brandy and chill until firm enough to handle. Shape into 3/4 inch balls; roll in coconut and chill.