Raspberry Coconut Bars KETO (Carolyn)

Looking for a delectable keto cookie bar? Try these Raspberry Coconut Bars on for size. They feature a tender shortbread crust, a sugar-free raspberry jam filling, and a chewy coconut topping.

Servings: 16 bars 

Carbs: 2.8

Ingredients:

Crust:

• 1 ½ cups almond flour
• ⅓ cup powdered Swerve Sweetener
• ¼ teaspoon salt
• ¼ cup butter melted

Filling:

• 1 ½ cups raspberries
• 3 tablespoon water
• 3 tablespoon powdered Swerve Sweetener
• 1 teaspoon gelatin

Topping:

• 2 large eggs room temperature
• 2 tablespoon melted butter
• 2 tablespoon heavy whipping cream room temperature
• ½ cup Swerve Brown can sub granular if need be
• 1 ½ cups unsweetened shredded coconut

Instructions:

Crust

Preheat the oven to 325ºF.

In a medium bowl, whisk together the almond flour, sweetener, and salt. Stir in the melted butter until the mixture begins to come together.

Press the mixture firmly and evenly into the bottom of an 9×9 inch metal baking pan. Bake 12 to 15 minutes, until just golden brown around the edges.

Remove and let cool completely.

Raspberry Filling

In a medium saucepan over medium heat, combine the raspberries and water. Bring to a boil, then reduce the heat to a simmer. Cook until the berries are soft enough to be mashed easily with a fork.

Stir in the powdered sweetener, then whisk in the gelatin. Let cool a few minutes to thicken, then spread over the cooled crust.

Topping

In a large bowl, whisk together the eggs, butter, and cream. Whisk in the sweetener until well combined, breaking up an clumps.

Stir in the coconut, then drop the topping by the spoonful over the raspberry filling, and spread carefully over to cover.

Bake 30 minutes, until golden brown and just firm to the touch. Remove and let cool completely before cutting into bars.

Source:  All Day I Dream About Food

Cherry Chocolate Chip Cookies KETO (Carolyn)*

These are soooo good!  I strongly suggest getting the cherry extract.  Without it, it doesn't give enough cherry flavor but still amazing!  I did 7 mins and switched for another 7 and the bottoms got a little brown so I will shorten next time to watch or not cook 2 pans at a time since the bottom rack got brown. Also do not flatten, keep round spoonful's when baking. 

These chewy keto almond flour cookies are packed with fresh cherries and chocolate chunks. So tender and sweet, they have only 3.7g net carbs per serving.

Servings: 15 cookies 

Ingredients:

• 1 ½ cups almond flour
• ¾ cup Swerve Brown lightly packed
• ¼ cup collagen protein powder
• 2 tablespoon coconut flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 large egg
• ½ cup butter melted
• 1 teaspoon cherry extract
• ½ teaspoon vanilla extract
• 3 ounces sugar free dark chocolate chopped
• ½ cup chopped fresh cherries

Instructions:

Preheat the oven to 350ºF and line two large baking sheet with a silicone liners or parchment paper. Set the oven racks at the second highest and second lowest positions in the oven.

In a large bowl, whisk together the almond flour, sweetener, collagen, coconut flour, baking soda, and salt. Stir in the egg, butter, and extracts until the dough comes together.

Gently stir in two thirds of the chopped chocolate and all of the chopped cherries. Take care not to crush the cherries too much.

Form the dough into 15 balls and place on the prepared baking sheets, leaving at least 2 inches of space between each.

Bake 15 to 18 minutes, switching the position of the pans halfway through baking. The cookies should be puffed and golden, but still very soft. While the cookies are still soft, press the remaining chocolate pieces into the tops.

Let cool completely on the pans.

Notes:

Storage Information: Store the cookies in a covered container on the counter for up to 3 days or in the fridge for up to 7 days. Because of the added moisture from the fresh cherries, you don’t want them on the counter for too long. You can also freeze them for up to 2 months.

Source:  All Day I Dream About Food