Categories
Dessert

Turtle Cheesecake Cookie Bars

Ingredients:

  • 3/4 cup coconut flour
  • 3/4 cup Erythritol
  • 1 package sugar-free cheese cake pudding mix
  • 1 tsp baking powder
  • 1 tsp xanthan gum
  • 3/4 cup melted butter
  • 1 tsp vanilla extract
  • 1/4 tsp caramel extract
  • 2-3 eggs
  • 1/2 cup Lillys Salted-Caramel chocolate chips
  • 1/2 cup pecans (Skip these to reduce carb count further)
  • 2 oz softened cream cheese
  • 1/8 cup softened butter
  • 1/2 cup Swerve powdered sweetener
  • 2 tbsp heavy whipping cream
  • 1 tsp vanilla

Instructions:

Preheat oven to 350°F. Grease a 9×13 pan. In a mixing bowl, combine all dry ingredients. Heat butter in a small saucepan, stirring until it melts and starts to brown (but not burn) and pour into dry ingredients. Mix in vanilla extract, caramel extract, and eggs. Once combined, stir in chocolate chips and pecans. If desired, reserve some to use as topping. Press cookie dough into prepared pan and bake for 15-20 minutes, until the edges are lightly golden and a toothpick inserted in the center comes out clean. Let cool and slice into 18 bars. Beat together heavy softened cream cheese and butter until smooth. Add powdered sweetener and vanilla. Add heavy whipping cream and beat until smooth. Spread cream cheese frosting over cookies and top with pecans and melted and chocolate drizzle.

Nutrition Estimate
Servings: 18
Amount per serving
Calories 165
Total Fat 15g
Net Carbohydrates 3.4g
Protein 1.9g
*Disclaimer: Nutrition is approximate.
Categories
Dessert

Carrot Cake Cheesecake Cups

Ingredients:

  • 10 Carrot Cake Cookies without icing
  • 6 tbsp melted butter
  • 2 blocks softened cream cheese
  • 1/2 cup heavy whipping cream
  • 1/2 cup Erythritol
  • 3 tsp vanilla

Instructions:

Make cookie crumbs crust by crushing cookies in a ziplock bag and mix in melted butter. Divide crumbs into 6 ramekins and press into each base to form a crust. Bake for 12 minutes and set aside to cool. Beat softened cream cheese in a mixing bowl until smooth, add 1/2 cup sugar substitute and vanilla. Mix until sugar substitute is dissolved. In a separate bowl, whip heavy whipping cream and 1/4 cup sugar substitute until stiff peaks form. Fold whipped cream into cream cheese mixture. Top crusts with cheesecake mixture and chill in refrigerator until ready to serve.

Nutrition Facts
Servings: 6
Amount per serving
Calories 490
Total Fat 49.2g
Net Carbohydrates 4g
Protein 8.4g
Disclaimer: Nutrition is approximate.