Keto Pumpkin Breakfast Bars Recipe (Carolyn) ❤ ⭐⭐⭐⭐⭐

Keto Pumpkin Breakfast Bars Recipe

16 Bars 

These tender keto pumpkin bars have an oatmeal-like texture for a satisfying breakfast treat. Full of healthy fats and 10g of protein, they are perfect for busy weekday mornings.

Ingredients: 

• 1 cup raw shelled pumpkin seeds
• 3/4 cup flaked coconut
• 1/2 cup sliced almonds
• 1 cup almond flour
• 1/2 cup Swerve Sweetener
• 1/3 cup collagen protein powder, (plain or flavored)
• 2 tsp baking powder
• 2 tsp pumpkin pie spice
• 1/4 tsp salt
• 1/2 cup pumpkin puree
• 2 large eggs
• 6 tbsp butter, melted (or coconut oil for dairy free)
• 1 tsp vanilla extract
• 1/2 cup dark chocolate chips, sugar-free, divided cocoa), coarsely chopped 

Instructions: 

• Preheat the oven to 350ºF and grease a 9×9 inch metal baking pan.

• Place the pumpkin seeds, coconut, and sliced almonds in a food processor. Pulse until the mixture resembles oat flakes. You want them fairly well ground up, but some larger pieces are okay.

• Transfer to a large bowl. Add the almond flour, sweetener, collagen, baking powder, pie spice, and salt and mix well.

• Stir in the pumpkin puree, eggs, butter, and vanilla extract until well combined. Stir in 6 tablespoons of the chocolate chips.

• Spread the batter in the prepared baking pan and top with the remaining chocolate chips. Bake 25 to 30 minutes, until the edges are golden brown and the top is firm to the touch. Remove and let cool completely before cutting into bars.

Storage:

• You can store leftover bars on the counter at room temperature for a couple of days or in the refrigerator in a covered container for up to 5 days. You can also freeze them for several months. Bring the bars to room temperature before serving.

Macros:

• Calories: 232 cal | Net Carbs: 2.9g | Protein: 10.8g | Fat: 18.4g 

• Source: Ambitious Kitchen

High Protein Chocolate Mousse CC ❤💜💪

 

High Protein Chocolate Mousse

4 Servings 

Chocolate, dessert and protein - sign me up!

Ingredients: 

• 1 cup low fat cottage cheese (blend for smoothness)
• 1 scoop chocolate whey protein powder
• 1 tbsp cocoa powder
• 1 tbsp pure honey, maple syrup or stevia/monk fruit
• 1/2 tsp vanilla extract
• 1 tsp cinnamon

Instructions: 

• Blend all ingredients in a small blender until smooth.
• Chill for 30 minutes and enjoy!

Notes:

• Double if not triple this recipe to keep in the refrigerator for snacking on. 

Macros:

• Calories: 200 cal | Net Carbs: 8g | Protein: 25g | Fat: 8g 

• Source: Ashleysmitheveryday IG

Protein Blueberry Ice Cream * (CC GY)

 

Protein Ice Cream

Creamy, tangy, and bursting with blueberry flavor. Cottage cheese creates a cheesecake-like richness while keeping the dessert high in protein. 

Ingredients: 

• 1 1/2 cups blueberries
• 1 cup cottage cheese
• 1/2 cup Greek yogurt
• 2 tbsp honey
• 1 tsp vanilla

Instructions: 

• Cook blueberries in a small saucepan over medium heat for 5 minutes until softened. Cool completely.
• Blend cottage cheese, yogurt, honey, and vanilla until smooth.
• Fold in cooled blueberries, leaving some swirls.
• Transfer to a freezer-safe container.
• Freeze for 4–5 hours, stirring every hour for the first 3 hours.
• Let stand 5 minutes before scooping.

Macros:

• Makes 4 cups - 4 servings
• Calories: 100 cal | Net Carbs: 10 g | Protein: 9 g | Fat: 2 g 
• Source: IG: 
  carlylembofit

Protein Cottage Cheese Brownies (CC)

  

Cottage Cheese Brownies

These brownies got a Super F*uck rating.  The ingredients are spot on and there is nothing to feel guilty about snarfing one of these down when your sweet tooth is screaming at you. 

Ingredients: 

Dry ingredients 

• 1/2 cups
• 1.5 T cocoa powder
• 6 T chocolate protein powder, 2.3oz
• 1 T sweetener of choice
• Pinch of Himalayan salt

Wet ingredients

• .60 Cups or 10 T egg whites, 5.1fl oz
• 2 large eggs
• 7 T cottage cheese, 3.5oz
• 1.5 T unsweetened Apple Sauce, 0.67oz
• 1.5 T maple syrup, 0.67fl oz
• 1.3 tsp  vanilla extract, 0.17fl oz 

Instructions: 

•  Preheat the oven to 350 Fahrenheit.
•  Mix all dry ingredients in a bowl until smooth.
•  Blend all wet ingredients (only for 10 seconds)
•  Combine wet into dry and fold into a thick brownie batter.
•  Pour into a lined baking tray.
•  Bake for 12-15 minutes depending on how fudgy you want them.
•  Let cool completely so they set (best out of the fridge), then cut and demolish.

Notes:

• optional - add chocolate chips or nuts too if you'd like!

Macros:

• Makes 9 large brownies: 
• Calories: 99 cal | Net Carbohydrates: 8 g | Protein: 11 g | Fat: 2 g |
• Source: https://www.facebook.com/reel/2237172053355223

Protein Lemon Cheesecake - KETO (CC)

 

Cottage Cheese Cheesecake

1 Serving

Ingredients: 

• 3/4 Cup Low fat cottage cheese
• Lemon zest, from ½ lemon
• 1.5 Tbsp Lemon juice
• 1/2 tsp Vanilla extract
• Pinch of salt
• Natural sweetener, to taste

Crust

• 1¼ cup almond flour
• ¼ cup swerve granular or monk fruit sweetener
• ¼ tsp salt
• ¼ cup butter, melted

Instructions: 

Crust:

• In a medium bowl, whisk together the almond flour, sweetener, and salt. Stir in the melted butter until the mixture begins to clump together.
• Press into the bottom and partway up the sides of a 7-inch spring form pan. Place in the freezer while making the pecan pie filling.
• Bake the crust: Press evenly into the bottom of an 8-inch square pan and bake at 325ºF for 12 minutes. Remove and let cool completely.

Filling:

• Add cottage cheese, lemon zest, lemon juice, vanilla, salt and sweetener to a blender. Blend until smooth and creamy. Spoon into a bowl, crush biscuits over the top, mix through or layer like a cheesecake base. Eat immediately or chill for a thicker texture.

Notes:

• Macros:

• 1 servings Calories: 300 cal | Net Carbohydrates: 29 g | Protein: 27 g | Fat: 9 g |
• Source: https://www.instagram.com/reel/DTtpmySk5_0/

Easy Carrot Cake - Gluten Free/Not KETO ❤ *

Easy Carrot Cake 

Gluten Free

I made this for Easter in these adorable flower molds and a lame attempt at decorating. But let me tell you, this was the most flavorful and moist carrot cake I have ever had.  I will be making this recipe going forward for GF cake. 

Follow this recipe to make a flavorful, classic, moist gluten-free carrot cake topped with a tangy cream cheese frosting. Perfect gluten-free Easter dessert! 

Feel free to add your favorite mix-ins like raisins, coconut or nuts, to this classic moist gluten-free carrot cake.

Servings: 16

Ingredients: 

Carrot Cake

• 2 1/2 cups all-purpose gluten-free flour (see note below)*
• 3/4 tsp. xanthan gum (see note below)*
• 1 1/4 tsp. baking powder
• 1 tsp. baking soda
• 2 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• 1/8 tsp. ground cloves
• 1/4 tsp. ground allspice
• 1/2 tsp. salt
• 1 1/4 cups sugar
• 3/4 cup brown sugar
• 4 large eggs
• 1/3 cup unsweetened applesauce
• 2/3 cup canola or vegetable oil or melted coconut oil
• 1/2 cup melted unsalted butter (or oil)
• 3 cups finely shredded carrots (from about 1 lb. carrots)

Cream Cheese Frosting

• 8 ounces cream cheese, softened to room temperature
• 5 Tbsp. butter, softened to room temperature
• 2 1/2 - 3 cups powdered sugar
• 2 Tbsp. heavy cream or half and half
• 2 tsp. pure vanilla extract

Garnish

• ¼ cup chopped pecans
• 1 tbsp finely grated carrot

Instructions: 

Cake

• Preheat oven to 350°. Spray 9x13 pan with cooking spray. I used a glass Pyrex pan.
• In a medium bowl, whisk together flour, xanthan gum, baking powder, baking soda, cinnamon, nutmeg, cloves, allspice, and salt. Set aside.
• In the bowl of your standing mixer, beat sugar, brown sugar and eggs on medium-high speed until thoroughly combined, about 45 seconds.
• Reduce speed to low, and slowly add the applesauce, oil, and melted butter. Mix on high for one minute, or until mixture is well mixed and light in color.
• Turn off mixer and stir in by hand the carrots and dry ingredients until no loose flour remains.
• Pour into greased 9x13 pan. Bake at 350° for 35-40 minutes or until a toothpick inserted into center of cake comes out clean. (Mine took 37 minutes.)
• Let cake cool, in pan, on a wire rack.
  

Cream Cheese Frosting

• In a mixing bowl, use a hand mixer to beat the softened cream cheese and butter for 3 minutes, or until soft, creamy and combined thoroughly.
• Add 2 cups of powdered sugar and beat until well mixed.
• Add the heavy cream or half and half, and pure vanilla extract. Beat on medium speed for 2 minutes.
• Add an additional 1/2 to 1 cup of powdered sugar until frosting reaches desired thickness and taste.
• Use a spatula or icing knife to spread frosting evenly over cooled cake. Slice into 15 large slices, or you can cut smaller slices if you prefer.

Notes:

• Gluten-free Flour Blend: I have tested this with, and recommend, GF Jules gluten-free flour or King Arthur Measure for Measure Flour or GF Mama’s All-purpose Almond Flour Blend.
• Also tested this cake with Bob’s Red Mill 1:1 GF baking flour and it worked great. 
• Other high quality gluten-free flour blends should work well in this too! Try your favorite!
• Xanthan gum: Omit this if your flour blend contains guar gum or xanthan gum already.

Storage:

• Store the keto carrot cake in the fridge, with any cut edges covered with plastic wrap. I like it best served at room temperature so I recommend cutting slices when it’s cold and letting them sit out for a few minutes. The cake should last for up to a week in the fridge.

• You can also freeze this cake, tightly wrapped up, for up to 2 months.

• Source:  My Gluten Free Kitchen

Classic Carrot Cake KETO GF (Carolyn)* ❤

Classic Carrot Cake

This three layer Keto Carrot Cake is a stunner of a low carb dessert. Frosted with the best sugar-free cream cheese frosting, this cake will wow your friends and family. And it's remarkably easy to make! 

Keep in mind, this is KETO so it calls for sugar free ingredients. If you don't care about that but still want a GF recipe (Danni ❤) just replace it with regular sweeteners. 

Also, if you don't want to get all fancy with the tiered look, just put it in a cake pan and call it a day. Or you can always bake muffins or mini Bundt cakes too like I did in my picture below. You will obviously need to watch the cooking times.

Servings: 16

Ingredients: 

Carrot Cake

• 2 cups almond flour
• ⅓ cup coconut flour (to help with consistency)
• ⅓ cup unflavored whey protein powder, or egg white protein powder (I used vanilla protein powder, it's fine)
• 1 tbsp baking powder
• 2 tsp ground cinnamon
• ½ tsp salt
• ¼ tsp ground cloves
• 4 large eggs
• ½ cup avocado/extra light olive oil, or another neutral oil (avoid vegetable or canola, literally terrible for you) 
• ½ cup Swerve Brown
• ½ cup Swerve Granular (don't use allulose it will burn)
• 1½ cups finely grated carrot, lightly packed
• 1½ tsp vanilla extract
• ⅓ cup chopped pecans/walnuts

Cream Cheese Frosting

• 8 ounces cream cheese, softened
• 1/2 cup butter, softened
• 3/4 cup powdered Swerve Sweetener
• 1 tsp vanilla extract
• 1/2 cup heavy whipping cream, room temperature

Garnish

• ¼ cup chopped pecans
• 1 tbsp finely grated carrot

Instructions: 

Cake

• Preheat the oven to 350ºF and grease 3 8-inch round cake pans. Line the bottoms with parchment paper and grease the paper.
• In a medium bowl, whisk together the almond flour, coconut flour, protein powder, baking powder, cinnamon, salt, and cloves.
• In a large bowl, beat the eggs and oil with the sweeteners until well combined and the sweeteners are mostly dissolved. Beat in the carrots and vanilla extract.
• Add the dry ingredients and beat on low until combined. Stir in the chopped pecans.
• Divide the batter evenly among the baking pans and spread to the edges. Bake 18 to 25 minutes, or until golden brown and the tops are firm to the touch.
• Remove and let cool completely in the pans, then run a sharp knife around the inside of the pans and flip out onto a wire rack.

Cream Cheese Frosting

• In a large bowl, beat the cream cheese and butter together until very smooth. Beat in the sweetener and vanilla extract until well combined. 
• Slowly beat in the heavy whipping cream until a spreadable consistency is achieved.

To assemble

• Place one layer of cake on a cake stand or plate. Spread the top with one quarter of the frosting. Repeat with the remaining layers.
• Use the final quarter of frosting to lightly crumb coat the sides, so that the cake peeks through.
• Sprinkle the chopped pecans and shredded carrot around the outside of the top of the cake. Refrigerate 1 hour before cutting and serving.

Notes:

The sweeteners

• Staying true to conventional carrot cake, I incorporated both a brown sugar replacement and granulated sweetener. Swerve Brown is, by far, the most like real brown sugar, and it deepens the flavor of the cake.

The spices

• Carrot cake is really a kind of spice cake, so don’t skimp on the spices. I used plenty of cinnamon and some ground cloves. You can also add in nutmeg and a bit of ginger. But don’t overdo the ginger as it can overpower the rest of the flavors.

Is the protein powder necessary?  What can I use to replace it?

• Protein powder is a critical ingredient as it helps baked goods rise and hold their shape properly. You will find that my keto cake recipes are lighter and fluffier than many others. You can skip it, but please understand that your cake will be more dense and more fragile.
• You can use whey protein, egg white protein, or some plant-based proteins. But don’t use collagen protein as it will make the cake gummy and hard to cook through.

What if I want more frosting on the sides of the cake?

• You can make 1 1/4 to 1 1/2 times the frosting recipe to make a fully frosted cake.

I don’t like Swerve, can I use a different sweetener?

• The cake will probably turn out with other sweeteners but I do warn you that allulose causes baked goods to darken very quickly and look almost burnt. For the frosting, you need a good confectioner’s style (powdered) sweetener.

Storage:

• Store the keto carrot cake in the fridge, with any cut edges covered with plastic wrap. I like it best served at room temperature so I recommend cutting slices when it’s cold and letting them sit out for a few minutes. The cake should last for up to a week in the fridge.

• You can also freeze this cake, tightly wrapped up, for up to 2 months.

Macros:

• Serving: 1 slice | Calories: 320kcal | Carbohydrates: 6.3g | Protein: 6.2g | Fat: 32.7g | Fiber: 3g
• Source:  All Day I Dream About Food

Blueberry Lemon Keto Butter Cake (Carolyn)

 

Blueberry Lemon Keto 

Butter Cake

A whole new take on Gooey Butter Cake! This healthier keto blueberry lemon butter cake has a buttery crust and a rich cheesecake filling. It’s the perfect way to celebrate blueberry season.

Ingredients: 

Cake

• 1 cup (112 g) almond flour
• 1/4 cup (45.5 g) Swerve Granular
• 2 tbsp (14.2 g) coconut flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ¼ cup (56.75 g) butter melted
• 1 large egg
• 1 tsp lemon zest

Filling

• 6 ounces (170.1 g) cream cheese softened
• ¼ cup (56.75 g) butter softened
• 1/3 cup Swerve Confectioners
• 1 large large egg, room temperature
• 2 tsp lemon zest
• 2 tbsp lemon juice
• 1/2 teaspoon lemon extract, (optional)
• 3/4 cup (111 g) blueberries
• Powdered Swerve for dusting

Instructions: 

• Preheat the oven to 325ºF and lightly grease an 8×8 glass or ceramic baking dish. (see Tip for Success).
• In a large bowl, combine the almond flour, sweetener, coconut flour, baking powder, and salt. Stir in the butter, egg, and lemon zest until well combined.
• Press this mixture into the bottom and partway up the sides of the prepared baking pan.
• In another large bowl, beat the cream cheese and butter together until smooth. Beat in the sweetener until well combined.
• Beat in the egg, lemon zest, lemon juice, and lemon extract. Stir in the blueberries by hand.
• Pour the filling over the crust. Bake 30 to 35 minutes, until the filling is mostly set, but the center still jiggles, and the edges are just golden brown. 
• Remove and let cool, then dust with powdered sweetener and cut into bars.

Notes:

• Storage Information: Store this cake in a covered container in the fridge for up to 5 days or in the freezer for several months. Wrap tightly for the freezer. 

Macros:

• Serving: 1piece | Calories: 261kcal | Carbohydrates: 6.8g | Protein: 5.6g | Fat: 22.5g | Fiber: 2.2g
• Source:  https://alldayidreamaboutfood.com/keto-blueberry-lemon-butter-cake/

No-Bake Keto Peach Cheesecake (Carolyn)

No-Bake Keto Peach Cheesecake 

These No Bake Keto Cheesecake Jars make a wonderful summer dessert recipe. Layer crunchy pecans, creamy no-bake vanilla cheesecake, and luscious summer peaches together. Absolutely heavenly!

Ingredients: 

Peach Sauce

• 1 cup (154 g) chopped, peeled peaches
• 1 tbsp water
• 1 tbsp brown sugar replacement
• 1 tbsp allulose
• 1/8 tsp cinnamon

Pecan Crumble

• 1/2 cup (54.5 g) finely chopped pecans
• 1 tbsp butter
• 1 tbsp brown sugar replacement
• 1/8 tsp salt

Cheesecake Filling

• 5 ounces (141.75 g) cream cheese, softened
• 1/3 cup (41.67 g) Swerve Confectioners
• 1/2 tsp vanilla extract
• 1/2 cup (119 g) heavy whipping cream

Instructions: 

Peach sauce

• In a small saucepan over medium heat, combine the peaches, water, sweeteners, and cinnamon. Bring to a simmer and cook until the peaches are tender and soft. Remove from heat and set aside.

Pecan Crumble

• In a small saucepan over medium, combine the pecans, butter, sweetener, and salt. Cook, stirring frequently, until the pecans are lightly toasted, 4 to 5 minutes. Remove from heat and let cool completely.

Cheesecake Filling

• In a large bowl, beat the cream cheese until very smooth. Add the sweetener and vanilla extract and beat until well combined.
• In another bowl, beat the whipping cream until it holds stiff peaks. Fold the cream into the cream cheese mixture until no streaks remain.

To assemble

• Break up the pecan mixture with your fingers into small pieces. Add about 1 tablespoon of the pecan crumble to the bottom of 6 small dessert glasses (about 1/2 cup capacity).
• Spoon or pipe the cheesecake filling into the glasses. Divide the peach sauce overtop the cheesecake.
• Sprinkle with additional pecan crumble. Serve immediately or chill until ready to serve.

Notes:

• Store the cheesecake cups in the fridge for up to 3 days. 

Macros:

• Serving: 1serving | Calories: 243kcal | Carbohydrates: 5.3g | Protein: 2.9g | Fat: 22g | Fiber: 1.3g
• Source:  https://alldayidreamaboutfood.com/keto-peach-cheesecake/

Grain-Free No'tmeal Cookies ❤

 

This Grain-Free No'tmeal Cookie recipe is a gluten-free, easy-to-make, and some say, better than the real thing. 

Ingredients: 

• 3 cups almond flour
• 1 cup tapioca flour
• ¼ cup unsweetened shredded coconut
• 2 tablespoons ground flax seeds
• 1½ tablespoon cinnamon
• 2 teaspoon baking powder
• ¼ teaspoon salt
• ½ cup honey or brown sugar replacement
• ½ cup coconut sugar or brown sugar replacement
• 2 tablespoons grass fed butter
• 1½ tablespoons vanilla
• 2 eggs
• 1 cup raisins (optional - can use sugar free dried cranberries too, recipe on my blog)

Instructions: 

• Preheat oven to 350° F.
• In a bowl combine almond flour, tapioca flour, shredded coconut, flax, cinnamon, baking powder, and salt.
• Add the honey, coconut sugar, butter, vanilla, and eggs to a stand mixer and use the paddle attament on medium until well combined, about 1 to 2 minutes.
• Slowly add the dry ingredinets into the stand mixer with the other ingredients and mix until combined about 1 to 2 minutes. Add the raisins and mix until combined... not very long. 😉
• Lightly grease a cookie sheet and measure out about 1½ tablespoons of dough to create each cookie. Do not roll the dough between yours hands. Simply place it onto the cookie sheet and gently form a "cookie"/disc shape if needed.
  
• Bake for 12 minutes and set aside to cool.

Notes:

• Feel free to omit the raisins if you’re one of “those people” who don’t like raisins in their bakes goods. Add chocolate hips instead. And if for some reason you’re ok with dried cranberries and not raisins (?!), dried cranberries are lovely in this too.
• Don’t roll the dough in your hands to form the cookies. That will create too smooth of a surface and the jagged bits that stick out brown and crisp up, lending to it’s texture.
• About 2 minutes prior to removing them from the over, very gently tap the surface down with a back of a spoon to very lightly flatten the tops.

Storage:

• The cookies freeze up lovely once baked however the batter doesn’t freeze up quite as well.

Macros:

• Calories: 123cal | Net Carbohydrates: 14g | Protein: 4g | Fat: 9g 

• Source: https://www.thewholesmiths.com/notmeal-cookies/

Keto Brown Sugar Pop Tart Cookies (Carolyn)

 

 Keto Brown Sugar 

Pop Tart Cookies

When I was pregnant with my 2nd child, I couldn't get enough brown sugar cinnamon pop tarts (and bananas). When I ran across this recipe that is KETO, the angels above started singing and I was doing my happy dance! 

• Servings: 12 cookies

Tender keto sugar cookies with a cinnamon brown "sugar" filling and topped with a sweet cinnamon glaze. They taste just like the Pop Tarts of your childhood, but so much better (and healthier!)

Ingredients: 

Filling

• 3 tbsp (42.61 g) butter, very soft, not melted
• 1/4 cup (50 g) brown sugar replacement (Swerve)
• 2 tbsp (20.29 g) allulose
• 1 tsp coconut flour
• 1 tsp cinnamon

Cookie Dough

• 1/2 cup (113.5 g) butter, softened
• 1/2 cup (95 g) granular sweetener, erythritol-based recommended like Swerve
• 1 large egg, room temperature
• 1 tsp vanilla extract
• 2 1/2 cups (280 g) almond flour
• 1 tsp baking powder
• 1/4 tsp salt

Glaze

• 1/3 cup (63.33 g) powdered sweetener
• 2 tbsp (30.43 g) heavy cream
• 1 to 2 tbsp Water to thin
• 1/8 tsp molasses, (optional)
• 1/2 tsp cinnamon

Instructions: 

Filling

• In a small bowl, combine the ingredients. Use a silicone spatula to work them together until well combined. Set aside.

Cookies

• Preheat the oven to 325ºF and line a large cookie sheet with a silicone baking mat or parchment paper.
• In a large bowl, beat the butter and sweetener together until light and fluffy. Add the egg and vanilla extract and beat until well combined. Add the almond flour, baking powder, and salt and beat until the dough comes together.
• To form the cookies, use about 1 1/2 tablespoons of dough and roll into a ball, then flatten into a disk. Place about 1 teaspoon of the filling on the disk and fold the dough partway around it.
• Top with a smaller disk made from 1 tablespoon of dough and seal the edges. Place on the prepared cookie sheet and flatten slightly. Repeat with the remaining dough and the remaining filling.
• Bake 15 to 20 minutes, until just golden around the edges, switching the pans halfway through baking. The cookies will be very soft still, but will continue to firm up as they cool.

Glaze

• In a small bowl, whisk together the powdered sweetener and cream. Whisk in just enough water for a thick drizzling consistency. Whisk in the molasses, if using, and the cinnamon.
• Spread over the tops of the cookies and let set.

Notes:

Tips for Success

• The filling takes a teaspoon of coconut flour to firm it up a bit. Otherwise it might melt away completely during baking. If you are allergic to coconut, you can replace this with two teaspoons of almond flour.
• Always remember to allow your eggs to come to room temperature before you start baking. Cold eggs will cause the nicely creamed butter to clump up again and will affect the texture of the cookies.
• You only need a few drops of molasses to give the glaze the right color and flavor, but you can skip it if you prefer. I don’t recommend using brown sugar alternative in the glaze because it doesn’t combine well and the glaze will be gritty.

Sweetener Options

• Each part of this recipe takes different sweeteners to give it the right flavor and consistency. While you are free to change things up and use your preferred sweeteners, your cookies may suffer in taste and texture.
• I recommend erythritol-based sweetener for the cookie dough, as allulose will cause the cookies to darken a lot more. They may also be a lot softer and not as sturdy.
• For the filling, brown sugar substitute will give it the right flavor, and a little allulose will help make it more gooey.
• The glaze requires a powdered sweetener, but both allulose and erythritol work. I like a mix of both because it helps keep the glaze shiny while also setting faster.

Macros:

• Serving: 1 cookie | Calories: 168 cal | Carbohydrates: 5.8g | Protein: 5.8g | Fat: 22.8g | Saturated Fat: 8.3g | Fiber: 2.8g

Source: All Day I Dream About Food