Snickerdoodles

Ingredients:

• 1 1/2 cup erythritol
• 1 cup softened butter
• 2 tsp vanilla
• 3 eggs
• 2 tsp baking powder
• 1 tsp unflavored gelatin
• 1/2 coconut flour
• 1/2 almond flour
• 1/4 cup erythritol
• 2 TBS cinnamon

Instructions:

Preheat oven to 350 degrees. Line baking sheets with parchment. Cream together erythritol and butter. Slowly add in eggs, vanilla, unflavored gelatin, and baking powder. Mix in coconut flour and almond flour. In a separate bowl, combine 1/4 cup erythritol and cinnamon. Use a medium cookie scoop to shape cookies into balls and roll in cinnamon and sweetener mixture. Place cookie dough balls on prepared cookie sheet, a couple inches apart. If you prefer thin and crunchier cookies, flatten the cookie dough balls prior to baking. Bake in preheated oven for 10-15 minutes. Remember, baked goods made with erythritol are much softer when they are hot and will crisp up as they cool.

Nutrition Estimate
Servings: 35
Amount per serving
Calories 75
Total Fat 6.8g
Net Carbohydrates 1.2g
Protein 1.4g
*Disclaimer: Nutrition is approximate.

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No-Churn Cookies and Coconut Cream

Ingredients:

• 2 cups heavy-whipping cream
• 2 cups carton coconut milk
• 1 tsp vanilla extract
• 1 1/2 tsp gelatin
• 2 tbsp Hersheys sugar-free chocolate syrup
• 1/2 cup Logica sweetener
• 2 packages Sweet Logic Fudge Brownie Mug Cake Mix

Use code MOOSE10 for 10 off Sweet Logic.

Instructions:

Whip heavy whipping cream, Logica, and vanilla until stiff peaks form. Slowly add coconut milk, whipping on high speed. Pour mixture in airtight container and put in freezer. Prepare Fudge Brownies according to package instructions, break in small pieces, and store in refrigerator. Stir ice cream every hour, adding brownie pieces and a drizzle of chocolate syrup once ice cream has reached the consistency of soft-serve ice cream (about 6 hours).

Nutrition Estimate
Servings: 12
Amount per 1/2 cup serving
Calories 173
Total Fat 17.2g
Net Carbohydrates 2.4g
Protein 2.2g
*Disclaimer: Nutrition is approximate

Lemon Squares

Ingredients:

Cookie

• 12 tbsp butter
• 1 cup erythritol
• 3/4 cup coconut flour
• 2 large eggs
• 3/4 TSP baking powder
• 1 TSP vanilla

Lemon Layer

• 1 1/2 tsp unflavored gelatine
• 1 tbsp water
• 3 eggs
• 1 1/2 cups erythritol
• 1/2 tsp lemon extract
• 1/4 cup lemon juice
• 1 cup softened butter

Instructions:

Preheat oven to 350 degrees, and line a 9×13 baking dish with parchment. Cream butter and erythritol until smooth, and slowly mix in coconut flour. Add in eggs, baking powder, and vanilla, mixing until combined. Press dough into the base of the pan and bake for 15-20 mins or until edges of lightly golden. Let cool completely.

In a small bowl, soak gelatin in 1 tbsp of water. Combine eggs, lemon extract, lemon juice, and erythritol and heat in double boiler. Stiring constantly, bring mixture to 170 degrees. Remove from heat and whisk in prepared gelatin. Let mixture cool to 120 degrees before transfering to a food processor. Add butter and blend until smooth. Pour over cookie crust and let chill for 2-3 hours or until set. Cut into 40 squares.

Nutrition Estimate
Servings: 40
Amount per serving
Calories 101
Total Fat 9.7g
Net Carbohydrates 1.3g
Protein 1.8g
*Disclaimer: Nutrition is approximate.

Creamsicle Cubes

Ingredients:

• 3 boxes sugar free orange jello (0.3 oz each)
• 4 packages unflavored gelatin (0.25 oz each)
• 3 cups boiling water
• 1 cup heavy whipping cream

Instructions:

Mix the dry sugar free jello and unflavored gelatin together with whisk. Boil 3 cups water in a saucepan over the stove or in a microwave safe glass measuring cup in the microwave. Pour boiling water into the jello/gelatin mixture, stirring constantly with a whisk. Add 1 cup heavy whipping cream, still whisking. Pour into 8inch square pan, and store in refrigerator until set (about 4 hours). Cut the jello 6 by 6, making 36 cubes.

Disclaimer: Nutrition is approximate.