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nesus78
Posts: 3 Member
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SCOTTCHAROOS
https://alldayidreamaboutfood.com/low-carb-scotcheroos/
INGREDIENTS
1/2 cup butter
3/4 cup peanut butter
2/3 cup powdered Swerve Sweetener
1/2 tsp caramel extract or butterscotch extract
4 cups coarsely crushed pork rinds (About 3 ounces - measure out AFTER crushing)
3/4 cup flaked coconut
6 ounces sugar-free dark chocolate, chopped
2 tbsp coconut oil
INSTRUCTIONS
Line an 8x8 inch baking pan with parchment paper or waxed paper, leaving an overhang for easy removal.
In a large saucepan over medium low heat, combine the peanut butter, butter, and sweetener. Stir until melted and smooth, then stir in the caramel extract.
Add the crushed pork rinds and flaked coconut and stir to coat well, then press this mixture firmly into the prepared baking pan. Chill until firm, about 1 hour.
In a heatproof bowl set over a pan of barely simmering water, melt the chocolate and coconut oil together. Spread over the chilled bars and let set in the fridge, about 20 minutes.
Lift the bars out by the parchment paper edges and cut into squares with a large, sharp knife. These are rich so cut into 20 to 25 squares.
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CHEESE CAKE
https://www.wholesomeyum.com/recipes/low-carb-cheesecake-keto-gluten-free-sugar-free/
INGREDIENTS
Almond Flour Cheesecake Crust
2 cups Almond flour
1/3 cup Butter (measured solid, then melted)
3 tbsp Erythritol (granular or powdered works fine)
1 tsp Vanilla extract
Keto Cheesecake Filling
32 oz Cream cheese (softened)
1 1/4 cup Powdered erythritol (granular not recommended - use powdered for smoother texture)
3 large Eggs
1 tbsp Lemon juice
1 tsp Vanilla extract
INSTRUCTIONS
Preheat the oven to 350 degrees F. Grease a 9" springform pan (or you can line the bottom with parchment paper).
To make the almond flour cheesecake crust, stir the almond flour, melted butter, erythritol, and vanilla extract in a medium bowl, until well combined. The dough will be slightly crumbly. Press the dough into the bottom of the prepared pan. Bake for about 10-12 minutes, until barely golden. Let cool at least 10 minutes.
Meanwhile, beat the cream cheese and powdered sweetener together until fluffy. Beat in the eggs, one at a time. Finally, beat in the lemon juice and vanilla extract.
Pour the filling into the pan over the crust. Smooth the top with a spatula (use a pastry spatula for a smoother top if you have one).
Bake for about 45-55 minutes, until the center is almost set, but still jiggly.
Remove the cheesecake from the oven. If the edges are stuck to the pan, run a knife around the edge (don't remove the springform edge yet). Cool in the pan on the counter to room temperature, then refrigerate for at least 4 hours (preferably overnight), until completely set. (Do not try to remove the cake from the pan before chilling.)
Serve with fresh raspberry sauce if desired.*0 -
This isn’t a full recipe but... pulverized walnuts and butter to make a pie crust!!0
