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.

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Chocolate Chip Bar Cookies

Ingredients:

• 3/4 cup coconut flour
• 3/4 cup Erythritol
• 1 package sugar-free butterscotch pudding mix
• 1 tsp baking powder
• 1 tsp xanthan gum
• 3/4 cup melted butter
• 1 tsp butter vanilla extract
• 2-3 eggs
• 1/3 cup Bake Believe semi-sweet chocolate chips
• 1/3 cup pecans (Skip these to reduce carb count further)
• 1/3 cup unsweetened coconut (Skip these to reduce carb count further)

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 butter vanilla extract and eggs. Once combined, stir in chocolate chips, pecans and coconut. 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.

Nutrition Facts
Servings: 18
Amount per serving
Calories 186
Total Fat 15.3g
Net Carbohydrates 5g
Protein 3.8g
Disclaimer: Nutrition is approximate.

Easy Peanut Butter Cookies

Ingredients:

• 1 cup natural peanut butter
• 1 cup erythritol
• 1 egg
• 1/2 tsp vanilla extract
• 1 tsp baking powder
• 1 tsp red wine vinegar
• 1/3 cup Bake Believe semi-sweet chocolate chips

Instructions:

In a mixing bowl, beat eggs, vanilla, baking powder, and vinegar. Mix in erythritol. Add peanut butter and mix until the mixture is thoroughly combined and dough-like in consistency, occasionally stopping to scrape the sides of a bowl with a rubber spatula. Fold in chocolate chips. Use a 1 inch cookie scoop to form cookie balls, and place on a parchment covered baking sheet. Space cookies at least 1 inch apart, and flatten with the palm of hand. Bake at 350° degrees for 15-20 mins, cookies will become crunchier as they cool.

Nutrition Facts
Servings: 24
Amount per serving
Calories 80.5
Total Fat 6.3g
Net Carbohydrates 1.6g
Protein 3.8g
Disclaimer: Nutrition is approximate.

Carrot Cake Cookies

Ingredients:

Cookies

• 1 cup flax meal
• 1 cup almond flour
• 1 cup sugar substitute
• 1 TBSP baking powder
• 2 tsp cinnamon
• 1/2 tsp cloves
• 1 tsp nutmeg
• 4 eggs
• 1 cup shredded carrot
• 1/2 cup melted butter
• 1/4 cup sour cream
• 1 tsp vanilla extract
• Optional: walnuts

Cream Cheese ICING

• 4 oz softened cream cheese
• 1/4 cup heavy whipping cream
• 1/4 cup water
• 1/2 cup erythritol, powdered
• 1/2 tsp vanilla extract
• Optional: walnuts

Instructions:

Preheat oven to 350°F. Prepare a cookie sheet with parchment paper. Combine dry ingredients in mixing bowl. Mix in eggs, carrots, melted butter, sour cream, and vanilla extract. Mix until thoroughly combined. Spoon batter onto cookie sheet using a cookie scoop. Cookies will spread, so space cookies at least two inches apart. Bake for 15-20 minutes. Check the cookies after 15 minutes by flipping one of them over with a metal spatula, they should be slightly golden on the bottom. Let cool, while preparing the icing. Beat softened cream cheese and heavy whipping cream in mixing bowl until smooth. While still mixing, add vanilla and water. Slowly add powdered erythritol. (You can make powdered erythritol by simply pulsing erythritol in Ninja Chopper or food processor). Spread icing over cookies. If desired, sprinkle cookies with chopped walnuts.

Nutrition Facts
Servings: 40
Amount per serving
Calories 52
Total Fat 4.7g
Net Carbohydrates .7g
Protein 1.4g
Disclaimer: Nutrition is approximate.