Servings: 16
Carbs: 2.6
Ingredients:
Bars:
- ½ cup butter softened
- ⅔ cup Swerve Brown (can sub granulated)
- 1 large egg room temperature
- 1 teaspoon fresh grated ginger (can sub 1 teaspoon ground)
- ½ teaspoon vanilla extract
- 2 cups almond flour
- 1 tablespoon grassfed gelatin
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup sugar-free white chocolate chips
- ¼ cup sugar-free dried cranberries chopped
Frosting:
- 6 ounces cream cheese softened
- ⅓ cup powdered Swerve Sweetener
- ½ teaspoon vanilla extract
- 2 ½ tablespoon almond milk room temperature
Garnish and Drizzle:
- 2 tablespoon sugar-free dried cranberries chopped
- 3 tablespoon sugar-free white chocolate chips
- ½ teaspoon coconut oil (or a little bit of cocoa butter)
Instructions:
Preheat the oven to 325F and lightly grease a 9×9 inch baking pan.
In a large bowl, beat the butter with the sweetener until well combined. Beat in the egg, ginger, and vanilla extract.
All at once, add the almond flour, gelatin, baking soda, and salt. Beat until the dough is thoroughly combined. Stir the cranberries and white chocolate chips in by hand.
Spread the batter evenly in the prepared pan and bake 15 to 20 minutes, until the edges are golden brown but the center is still soft to the touch. Remove and let cool completely.
Frosting
In a medium bowl, beat the cream cheese with the sweetener until well combined. Beat in the vanilla and then beat in the almond milk until smooth and creamy.
Spread the frosting evenly over the bars.
Garnish
Sprinkle the bars with the chopped dried cranberries.
In a heatproof bowl set over a pan of barely simmering water, combine the white chocolate chips and the coconut oil or cocoa butter. Stir frequently until melted and smooth.
Drizzle over the bars and let set 20 minutes before cutting into bars.
Source: All Day I Dream About Food
No comments:
Post a Comment