Keto Chocolate Raspberry Krisp Cupcakes

I knew I had to make something decadent with these Keto Krisp Chocolate Raspberry bars and this was the perfect idea!

Not only is each fudgy cupcake filled with a sugar free raspberry jam made with keto jel from Simply Delish but it is topped off with a creamy fudge frosting that is dotted with crunched chocolate raspberry Keto Krisp bars!

You will need to make up some of my low carb baking mix to get started!

You can use this mix to make some cookies, cake , or even dinner! It is very versatile!

So go order the ingredients you don’t have so you can make some this weekend!

Keto Chocolate Raspberry Krisp Cupcakes

It is the delicious combo of chocolate raspberry not only in the keto krisp crunch IN the cake but the surprise keto raspberry jam inside each bite that takes it to the next level!
Cook Time 20 mins
Course Dessert
Cuisine American

Ingredients
  

Cupcakes:

  • 1 cup pure pumpkin puree
  • 4 large eggs room; temperature
  • 1/4 cup ghee; softened
  • 3/4 cup baking mix
  • 3/4 cup monkfruit
  • 1/4 tsp stevia
  • 2 tsp vanilla extract
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp sea salt
  • 2 full size keto krisp chococolate raspberry ; processed into crumbs

Raspberry Jam Filling:

  • 1 cup frozen raspberries
  • 1 package Simply Delish Raspberry Jel
  • 2 tbsp confectioners erythritol

Chocolate Frosting:

  • 2 oz choc zero dark chocolate chips
  • 1 tbsp coconut oil
  • 2 oz cream cheese softened
  • 1/2 cup Ghee OR butter softened
  • 2/3 c confectioners erythritol
  • 2 tbsp cocoa powder
  • 1/2 tsp vanilla extract

Instructions
 

  • In a small saucepan on low heat up raspberries.
  • Once thawed, mash with a spoon and then press through a sieve.
  • You should have at least 1/3 cup of raspberry puree deseeded.
  • Sprinkle your box of Simply Delish Raspberry Jel over the puree and add in the confectioners erithrytol. Whisk well.
  • Let cool and store in jar until next day after cupcakes have set in fridge overnight.
  • Preheat oven to 350F and line or grease a muffin pan.
  • With a hand mixer or stand mixer, whip the eggs and pumpkin together.
    Add in the ghee and mix well.
  • Now add all of the other ingredients and mix very well until smooth.
  • Evenly distribute batter among cups.
  • Bake for 20 minutes until toothpick tested clean.
  • After cooled, put cupcakes in the refrigerator overnight.
  • The next day use a 1 tsp measuring spoon to scoop out the middle. Save the cap.
  • Pipe the jam into the middle by filling a ziploc bag and cutting one corner.
  • Replace cap and gently push down.
  • Now make frosting!
  • With room temperature ingredients, whip the ghee(or butter) with cream cheese and coconut oil with a mixer until combined and smooth.
  • Add confectioners erithrytol, cocoa and vanilla. Whip well.
  • Mlt dark chocolate chips in a small saucepan on low constantly stirring.
  • While mixing, slowly drizzle the melted chocolate into bowl. Scrape sides then continue mixing until very smooth.
  • Pipe or spread over cupcakes.
  • Store in fridge.
  • Set on counter 10 minutes to bring to room temperature if frosted so it will soften.
Keyword almond flour, chocolate raspberry, keto chocolate raspberry cupcakes, keto krisp, low carb chocolate cupcakes, low carb dessert, raspberry jam, sugar free cupcakes, taste cando

Keto Chocolate Fudge

It is creamy and melt in your mouth! You will have a hard time not eating just one piece!

I put mine in the freezer to make them ultra chewy!

The trick here is the honey substitute I get from http://www.natureshollow.com

It really helps set up the fudge to be smooth and melt-in-your-mouth!

You also want to get some sugar free chocolate from Choc Zero because it melts the best AND no aftertaste! If you use another brand it may work, I just have not had good luck with others as they tend to get grainy!

Click HERE to get $15 off of any $30 purchase!

Keto Chocolate Fudge

It is an old favorite remade without sugar or marshmallow fluff! Chewy and melt in your mouth its hard to eat one square!
Course chocolate, chocolate fudge, Dessert, keto, keto dessert
Cuisine American

Ingredients
  

  • 1/2 c Sugar free honey substitute from Natureshollow.com
  • 1/2 c keto brown sugar
  • 2 tbsp butter
  • 1/2 c nut butter cashew preferred
  • 1 tsp vanilla
  • 1 Pinch of sea salt
  • 6 oz sf choc zero dark chocolate chips

Instructions
 

  • Line a bread pan with parchment paper.
  • Set aside.
  • In a medium saucepan heat sugar free honey, keto brown sugar and butter.
  • Whisk well until melted and smooth. 5 min.
  • Whisk in nut butter. Keep on low heat until melted and smooth.
  • Now add in vanilla, salt and chocolate. Stir until smooth and completely incorporated.
  • Put in fridge 6 hrs min.
  • Cut into pieces and enjoy!
  • It is also great straight from freezer too.

Notes

Save 15% off of your order at http://www.natureshollow.com with coupon LOWCARB15
Save $15 off of any $30 order at choczero.com
Keyword choc zero, chocolate fudge, gluten free, keto, keto brown sugar, keto fudge, low carb fudge, sugar free fudge, sugar free honey

Keto Krisp Butter Pecan Pie Bars

It is the newest bar from Taste CanDo and I knew it was the perfect match for a buttery crust foundation to a keto pecan pie bar!

It is loaded with MCT oil, collagen and tons of healthy fat! The best thing is that it is GLUTEN FREE and LOW CARB!!

The buttery, salty base is the perfect combination with the sweet syrup and pecans adorning the top!

These would be a hit at a celebration or even just a special treat to have on hand so you stay on your healthy journey!

Get some of these BRAND NEW bars here and save 15% off!! You could also use my coupon : LOWCARBWITHTHECARRS

Keto Krisp Butter Pecan Pie Bars

Pecan pie is here in these keto, buttery and caramel like bars loaded with pecans! All of this pecan pie treat is nestled on top of a melt in your mouth crust featuring Taste CanDo"s newest bar "Butter & Salt"!
Course Dessert, keto, low carb
Servings 12 Bars

Ingredients
  

CRUST:

  • 2 Keto Krisp Butter & Salt Bars processed to crumbs
  • 1 cup finely ground blanched almond flour
  • 1/3 cup monkfruit/or erithrytol
  • 1/4 tsp maple extract
  • 1/4 tsp stevia powder
  • 2 Tbsp butter; softened

FILLING:

  • 1/2 cup heavy cream
  • 1/2 cup monkfruit
  • 1 tbsp butter
  • 1 tsp vanilla extract
  • 1 tsp molasses
  • 1/4 tsp maple extract
  • 1/2 tsp cinnamon
  • 3/4 tsp xanthan gum
  • 1 1/2 cups pecan halves

Instructions
 

  • Make the crust first! Preheat oven to 350F.
    Combine all of the crust ingredients in a large bowl with a fork, mashing and stirring until combined.
  • Press crust mixture into the bottom of a parchment lined 8×8 pan.
  • Bake for 15 minutes at 350F.
    Set aside to cool.
  • In a medium saucepan combine all the ingredients, minus the xantham gum and pecan halves in a pot.
    Begin to melt over medium heat.
    Bring to a low boil.
  • Stir in xantham gum while whisking.
    Continue to simmer until the mixture has thickened. Remove from heat.
  • Pour the filling mixture onto the crust layer.
    Top with pecan halves.
  • Put in freezer 1 hour to set.
    Remove from freezer and let sit room temperature 30 minutes before cutting.
  • Store in fridge. Set at room temperature for a few minutes for a chewier texture.
  • Keep up to 5 days.

Notes

Grab a box of Keto Krisp bars at 15% off when you order here or use my coupon: LOWCARBWITHTHECARRS
Keyword keto, keto bars, keto krisp, low carb caramel, low carb dessert, monkfruit, pecan pie, pecans, taste cando

Keto Krisp No Bake Blackberry Cheesecake

It is a keto dream come true to get to have a gluten free, sugar free, low carb slice of cheesecake!

Not only did this no bake cheesecake turn out amazing, it also opens the door for so many more wonderful creations!!

I am so thrilled that my favorite flavor of Keto Krisp bars turned out so fabulous as a crust for my cheesecake!

You only need a food processor to really get them to a fine crumb and you are in business!

Get 15% off of any order of bars through this link HERE or use my coupon code : LOWCARBWITHTHECARRS

Keto Krisp No Bake Blackberry Cheesecake

Keto Krisp bars turn into more than just a snack with this outrageously simple dessert that requires no baking, no gluten and NO sugar! Only tons of rich taste!
Course gluten free, low carb
Servings 10 Slices

Ingredients
  

Keto Krisp Crust

  • 2 cups Keto Krisp Almond Blackberry Bars; processed in food processor
  • 1/4 cup butter; melted
  • 1/4 cup coconut flour

Blackberry Cheesecake

  • 1 1/4 cup heavy cream
  • 2 (8oz pkg) cream cheese; softened to room temperature
  • 3/4 monkfruit sweetener
  • 2 tsp vanilla extract
  • 3 drops CTPG DOTERRA lemon essential oil
  • 1/3 cup sour cream
  • 1/2 cup keto blackberry jam

Instructions
 

Keto Krisp Crust

  • In a large bowl, combine the keto krisp bar crumbs, keto brown sugar, and melted butter, stirring until moistened. Now stir in coconut flour.
  • Line a 9″ springform pan with parchment paper.
  • Drop the mixture into the bottom of springform pan in plops then use your hands and fingers to press the mixture into the bottom and slightly up the sides of the pan. Freeze for 10 minutes while you prepare filling.

Cheesecake Filling

  • In a large bowl beat the heavy whipping cream on high speed until stiff peaks form. Set aside.
  • In another bowl, beat together the cream cheese, monkfruit, vanilla, and lemon essential oil for about 2 minutes or until creamy and fluffy, scraping the sides of the bowl as needed.
  • NOW add in the sour cream and mix well.
  • Lastly, very gently fold in the whipped cream until thoroughly combined and no whipped cream streaks remain.
  • Now spread half into crust. Dot with 1/4 cup keto blackberry jam sporatically. Run knife through it making a "S" pattern.
  • Now spread the remaining half on top.
  • Dot with REMAINING 1/4 cup keto blackberry jam sporatically. Run knife through it making a "S" pattern again like before.
  • Using a flat edge, smooth top then cover with plastic wrap and refrigerate overnight or 8 hours.
  • Let sit at room temperature 5 minutes before cutting.
  • Store in fridge up to 5 days, or freeze individual slices for portion control.

Notes

Order your Keto Krisp bars here and get 15% off
Or use the code; LOWCARBWITHTHECARRS at checkout for the discount.
Visit my Tiktok account for instructional video!
Tiktok= @lowcarbwiththecarrs
Instagram= @lowcarbwiththecarrs
Keyword keto krisp

Keto Bananas Foster Chocolate Chip Blondies

I can honestly say that bananas are one of the high carb things I miss on my low carb journey! I was super excited to know that Simply Delish has a banana pudding so I could create banana treats without the guilt!

I knew I wanted something with a chewy bite and not a pie but something portable like a cookie or brownie. So these blondies came to mind! Perfect!

Then I knew I had to spruce it up a little more than just plain ol blondies so I added in chocolate chips AND made a keto caramel sauce to swirl into it! Perfection!

You will impress your non-low carb friends with these! And then after it sets in the fridge overnight they become even chewier and even more decadent! You could even drizzle the extra caramel sauce over it before having as well! Oh my goodness, heaven!

Keto Bananas Foster Chocolate Chip Blondies

Its a mash up of blondies + bananas foster + chocolate chips that will leave you in awe wanting another piece! All keto, low carb and gluten free!
Cook Time 25 mins
Course Dessert, Desserts, gluten free, keto, low carb
Cuisine American

Ingredients
  

Blondie Ingredients

  • 1 cup butter; softened
  • 1 cup keto brown sugar
  • 2 boxes Simply Delish Banana Pudding
  • 4 large eggs
  • 1 tsp vanilla
  • 2 cups almond flour
  • 1/3 cup coconut flour
  • 1 tsp baking soda

Caramel Sauce

  • 6 tbsp butter
  • 1 cup heavy cream
  • 1/3 cup granulated allulose sweetener

Instructions
 

  • Preheat oven to 375F
  • Make the caramel sauce so it is cooled.
  • Melt butter in a small saucepan stirring constantly.
  • Once butter has melted, then foamed up it will start to turn brown. Keep stirring until golden brown.
  • Quickly add in the heavy cream and allulose. Stir well.
  • Let simmer on lowest burner setting for 45-50 minutes. Check on it occasionally and stir until thickened.
  • Remove from heat and pour into a jar.
  • Let sit 30-40 minutes before using. You can put in fridge to thicken quicker.
  • Now make blondies.
  • Line an 8×8 pan with parchment paper and set aside.
  • In a medium bowl whisk together almond flour, coconut flour and baking soda.
  • Set aside.
  • In a large bowl of a stand mixer, cream butter with brown sugar 2 minutes.
  • Now add in both pudding mixes, eggs, and vanilla.
  • Mix until incorporated.
  • While mixing add in dry ingredients in 1/3 increments mixing well after each.
  • Stir in chocolate chips.
  • Spread into prepared pan lined with parchment.
  • Using 1/3 cup of caramel sauce, drizzle generously over blondies.
  • Run a knife through in a hashtag “#” pattern, no more.
  • Bake 20 to 25 minutes until toothpick tested with a few crumbs.
  • Cool completely.
  • Put in fridge overnight before cutting into 16 pieces.
  • Keeps up to 7 days in fridge in airtight container.

Notes

Order some Simply Delish Naturals Banana Pudding here at 10% off! 
Or use coupon code: LOWCARBWITHTHECARRS at checkout!
Keyword almond flour, banana pudding, gluten free brownie, keto, keto gluten free, low carb caramel, low carb snack, simply delish natural, sugar free gluten free

Keto Cherry Cordial Cakes

So if you have not seen my other posts, I must let you know I am on a mission to re-create all of my retro childhood sweets and make them keto AND gluten free!

This recipe is no different! It is another l*ttle debb*e copycat treat……CHERRY CORDIALS!

I only add a few real cherries because the bulk of it comes from my favorite Keto Jel powder by Simply Delish Naturals!

Yes I have seen where its added to pre-made cool whip but that is not how I do things here, I figured out how to make it all from scratch!

First make the cakes, cut them out and cool in the fridge overnight. Make the filling the next day then coat with chocolate and put in freezer to set. Once set it can stay at room temperature up to 24hrs. Keep in fridge after that. These can be frozen before covering with chocolate then cover with fresh melted chocolate the day of or a day before. The chocolate coating may not keep if frozen.

Don’t forget to save 10% off of any order of Simply Delish Naturals jels or puddings when you visit HERE!

or use coupon code LOWCARBWITHTHECARRS at checkout!

Keto Cherry Cordial Cakes

Enjoy a holiday favorite again with this keto dessert made low carb and gluten free!

Ingredients
  

Cakes

  • 3 cups almond flour
  • 2/3 c coconut flour
  • 3/4 tsp sea salt
  • 1/2 tsp baking soda
  • 2 tsp baking powder
  • 3/4 cup butter; softened
  • 1 cup monkfruit sweetener
  • 1/2 cup allulose
  • 7 large eggs
  • 3 large egg whites
  • 1 1/3 c unsweetened almond milk
  • 1 tsp apple cider vinegar
  • 1 tsp vanilla extract

Cherry Filling

  • 2 cups heavy cream
  • 1 tbsp Simply Delish Naturals Black Cherry Jel
  • 1 cup frozen cherries; thawed, drained and chopped fine

Chocolate Coating

  • 2 cups dark unsweetened chocolate chips
  • 1/3 cup granulated allulose sweetener
  • 1 tbsp palm shortening
  • 20 drops liquid monkfruit/stevia

Instructions
 

  • Preheat oven to 350F
  • In a medium bowl mix dry ingredients together except sweeteners. Whisk and set aside.
  • In a stand mixer, cream butter and sweeteners till light. Approx 5 min.
  • Add in eggs one at a time. Mix well.
  • Now add in unsweetened almond milk, vanilla and apple cider vinegar.
  • Slowly add in dry mixture as it mixes on low. Scrape sides and continue mixing for 3 minutes
  • Let batter sit for 5 min. Mix one last time a few seconds. Spread out into parchment lined large jellyroll pan.
  • Bake 25 min,parchment lined large jellyroll pan until toothpick tests clean.
  • Once cooled use a wide mouth canning lid to cut out rounds.
  • Carefully slice rounds in half lengthwise.
  • Pipe filling onto one round cake leaving a 1/4" border. Top with other half.
  • Coat with chocolate and put in freezer 15 min to set. Store in fridge up to 5 days.
  • Can freeze uncoated filled cakes up to 1 month. Coat once thawed overnight in fridge.

Cherry Filling

  • Put heavy cream and gel in large bowl.
  • Whip until soft peaks form.
  • Fold in cherries. Pipe onto cakes or scoop with spoon.

Chocolate Coating

  • Melt all in a saucepan over low heat.
  • Whisk constantly.
  • DO NOT MICROWAVE!!!
  • Once almost completely melted remove from heat and whisk until smooth.
  • Pour over filled cake sandwiches.

Keto Strawberry Scones

They are perfect with coffee or tea and make the best snack! I am very excited to present my strawberry scones with the best favor AND all low carb with the addition of Simply Delish Naturals Strawberry Pudding!

It is not only just right on flavor but is very moist too! No crumbling into a mess when you take a bite! Perfect all around!

With my gluten free, low carb scone recipe you will be the talk of the town, or your family, or any place you want to share them! Even non-keto lovers will ask for the recipe!

You must let them cool before adding the glaze. Then let them dry for an hour or two for the glaze to set!

Keto Strawberry Scones

You don't have to give up your favorite morning treat with these low carb, gluten free gems flavored with keto strawberry pudding!
Course Breakfast, Dessert, keto, low carb
Cuisine American
Servings 8 Slices

Ingredients
  

  • 1/2 cup coconut flour
  • 1/2 cup almond flour plus extra for dusting
  • 1 package Simply Delish Strawberry Pudding Mix
  • 1/4 tsp salt
  • 1/8 tsp powdered stevia
  • 2 tsp baking powder
  • 3 Tbsp keto brown sugar
  • 2 Tbsp monkfruit or erithrytol granulated sweetener
  • 2 large Eggs
  • 1/2 cup heavy cream
  • 2 tsp vanilla extract
  • 1/2 cup butter; melted and cooled

Strawberry Glaze

  • 4 frozen strawberries, thawed and mashed
  • 3/4 cup confectioners erythritol

Instructions
 

  • Preheat oven to 350F.
  • Mix flours, Simply Delish Strawberry Pudding Mix, salt, stevia, baking powder and sugars in a medium bowl.
  • In a large bowl whisk the eggs, cream and vanilla.
  • Add dry mixture to large bowl with wet mixture and stir well.
  • NOW whisk in the melted butter.
  • Let it sit for 10 minutes.
  • Turn onto a piece of parchment dusted with almond flour and pat out into a flat round approximately 10 inches wide.
  • Cut into 8 triangles and separate slightly to fit onto a 9×13 cookie sheet.
  • Bake 18-20 min until almost firm and golden brown.
  • Whisk glaze ingredients in a small bowl.
  • Once scones have cooled, drizzle with glaze. Spread out with pastry brush if needed!
  • Keep in airtight container up to 5 days. Lasts longer in the fridge.
Keyword almond flour, baked, keto breakfast, scones

Keto Mini Glazed Donut Muffins

They remind me of a very moist cake donut hole, a sort of donut popper!

The hint of spice gives it a distinctive flavor that mimics a donut shops little secret ingredient! I have also included an additional secret ingredient with a box of Simply Delish Natural’s Keto Vanilla Pudding!

I paired mine with a cuppa coffee in my new glass double walled mug with convienient wood spill proof top to keep it warm longer!!

Get a pair of these wonderful and classy mugs here!

You will also need a mini muffin pan as these would possibly take longer as regular muffins. If you do use a regular muffin tin only fill halfway so they do not burn before getting done in the middle!

Keto Mini Glazed Donut Muffins

Like a super moist cake donut hole covered in glaze with a hint of the bakery's secret ingredient!
Cook Time 20 mins
Course Breakfast, Dessert
Cuisine American

Ingredients
  

Donut Ingredients

  • 1 cup almond flour
  • 2 large Eggs
  • 1/2 cup unsweetened almond milk
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 tbsp confectioners erythritol
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 package Simply Delish Vanilla Pudding mix

Glaze Ingredients

  • 1/4 cup confectioners erythritol
  • 1/2 tsp vanilla
  • 1 tbsp unsweetened almond milk

Instructions
 

  • Preheat oven to 350F
  • In a large bowl whisk all dry ingredients.
  • Add in rest of ingredients and whisk until a thick dough forms.
  • Using a cookie scoop, scoop into a mini muffin pan. Alternately use 1 1/2 tbsp batter in each well.
  • Bake 20-25 minutes until set and toothpick tasted clean. Cool in pan.
  • Make glaze by whisking all in bowl. Dip tops of muffins in.
  • Cool completely for an hour or two before enjoying for best taste!
  • Store in fridge up to 5 days.
  • Taste improves along with texture on next day after baking!
Keyword almond flour, keto, keto muffin, low carb muffin

Keto Strawberry Pudding Ice Cream

With only four ingredients, you can have the creamiest ice cream and its all keto, dairy free AND vegan! You get all this when you use my favorite pudding mix by Simply Delish! It is rare to find strawberry pudding but they did it and its amazing!

You will be pleasantly surprised that it is also vegan as the mix is made without gelatin AND I use coconut milk! It has a slight coconut taste but the strawberry is strong enough that it really is not a problem!

I love my ice cream container that all of my ice cream creations go in! It has a double wall and is perfect for preventing freezer burn and is oval shaped to get the perfect scoop every time!

Keto Strawberry Pudding Ice Cream

Yes, its true! You can make creamy, dreamy keto ice cream without sugar when you use Simply Delish pudding in this 4 ingredient magical dessert!
Prep Time 5 mins
Chill Time 2 hrs
Course Dessert, Desserts, keto, low carb, sugar free
Cuisine American
Servings 8 people

Equipment

  • ice cream maker
  • blender

Ingredients
  

  • 1 1/4 cup unsweetened almond milk
  • 1 (13-14oz) can full fat coconut milk
  • 1/2 cup allulose sweetner
  • 2 packages Simply Delish Naturals Strawberry Pudding

Instructions
 

  • Put all ingredients into a blender in the order listed.
  • Blend well. Scrape sides of blender. Blend again.
  • Repeat until all bits of powder and chunks of coconut milk are very smooth.
  • Put in fridge for 2 hours.
  • Now process in an ice cream maker for 15 minutes.
  • You may add in 4-5 chopped strawberries at this point if you wish. Simply stir in.
  • It will be soft serve at this point but if you want it to be more firm like regular ice cream, freeze for 4 hours.
  • When you are ready to eat, let the container sit out at room temperature for 20 minutes. Then scoop!

Notes

Get 10% off your order of Simply Delish Strawberry Pudding here
Get my favorite canned Organic Coconut Milk here
Get my favorite allulose sweetener here 
 
Keyword 4 ingredient dessert, coconut milk, ice cream, keto, keto strawberry, keto vegan dessert, low carb dessert, low carb ice cream, simply delish natural, sugar free ice cream, vegan ice cream, vegetarian ice cream

Keto Chocolate Dipped Cookies with peppermint candies🍭

I had to make something different with this Key Nutrients MCT Cocoa I tried! I came up with this crispy cookie and it did not disappoint!

I was thrilled that it has a nice crumb and slightly chewy texture! It is the right amount of crispy so you can use it as a copycat oreo crumb in any recipe!

I am also overjoyed at the effective way that I am able to get in some healthy MCT oils into my treats with this cocoa powder from Key Nutrients! Not only did it give it a rich flavor but offers healthy fats available for immediate use in the body for energy!

You can also make hot chocolate with it by adding warm milk! It is already sweetened with monkfruit so no need for sweetener! Order some today and make some of these cookies or make hot cocoa or even add to coffee for a quick mocha!

Keto Chocolate Dipped Cookies

Make your family excited for treats with these dipped gems! Peppermint candies can be replaced with nuts, sprinkles, or whatever you like!
Course Dessert, gluten free, keto, low carb

Ingredients
  

  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 2 packets Key Nutrients Keto Cocoa MCT Powder
  • 2 tbsp cocoa powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 8 oz butter; softened
  • 3/4 cup monkfruit
  • 2 large eggs; room temperature
  • 1 tsp vanilla

Instructions
 

  • Preheat oven 350F.
  • In a small bowl combine almond flour, coconut flour, Key Nutrients MCT Powder, cocoa powder, baking soda and salt. Set aside.
  • Cream butter and monkfruit in a large bowl with a hand mixer or in stand mixer 2 minutes.
  • Add in eggs and vanilla extract.
  • Mix well.
  • Slowly add in dry. Scrape sides and continue mixing until incorporated.
  • Scoop out onto a baking sheet lined with parchment paper.
  • Bake 15 minutes
  • When you remove from the oven, gently press the tops down flat.
  • Cool completely and dip half into melted sugar free white chocolate. Sprinkle with crushed sugar free peppermint candies right after dipping.
Keyword almond flour, chocolate dessert, coconut flour, cookie, keto, key nutrients, low carb cookie, low carb dessert, monkfruit