No sugar baker's jalapeno Wonton Cups

Jayne Jones, otherwise known as the No Sugar Baker, is a diabetic cook who wants to share her recipes with the world. Jayne creates sugar-free delicacies, like the recipes she's shared with the WTOL 11 crew. 

Jayne stresses the importance of monitoring sugar intake, whether someone is diabetic or not. As a self-made food label expert, she has discovered the large amounts of sugars in everyday foods and ingredients, such as milk. 

Thanks to her new sugar-free diet, Jayne says she is able to live life to the fullest without the need for insulin or other diabetic medication.

To prove people can still satisfy their sweet tooth without loading up on sugar, Jayne is sharing two simple recipes for anyone to make.

The No Sugar Baker's Jalapeno Wonton Cups

You will need:

• 12 wonton wraps
• 1 can diced jalapenos
• 4 oz. cream cheese
• 1/2 cup sour cream
• 1/2 cup shredded cheddar cheese
• 1/2 cup cooked and crumbled bacon
• 1/4 cup chopped onion

Instructions:

1. First, spray a muffin pan with nonstick cooking spray and place one wonton wrap into each cup. Bake at 350 degrees for 10 minutes, then set that aside for the next step.
2. Next, mix the rest of the ingredients together in a bowl.
3. Spoon the mixture into each wonton wrap in the muffin tray.
4. Bake at 350 degrees for 10 to 15 minutes.

The No Sugar Baker's Famous Chocolate Chip Cheesecake Cookies

You will need:

Cheesecake filling ingredients

• 4 oz. cream cheese
• 1/2 cup Swerve Confectioners

Dough ingredients

• 2 1/2 cups flour (or) almond flour
• 1 tsp. baking soda
• 1 cup butter
• 1 cup Swerve Brown
• 1 egg + 1 egg yolk
• 1 tbs. vanilla
• 2 cups Lily's No Sugar Added Chocolate Chips

Instructions:

1. In a small bowl, combine the cheesecake filling ingredients and place in the refrigerator to chill.
2. In a large mixing bowl, cream together the butter, Swerve Brown, and both the egg and egg yolk. Add vanilla, and mix well. In a separate bowl, combine the flour and baking soda, then add in the butter mixture.
3. Fold in the chocolate chips.
4. Next, take the cheesecake filling out of the refrigerator and roll the filling into very small balls. Wrap each cheesecake ball with cookie dough.
5. Place the cookies evenly on a baking sheet. Bake at 375 degrees for 10 to 12 minutes. Let cool, and enjoy.