INGREDIENTS Sugar Free Cookie:
12 tablespoons butter
2 ounces cream cheese
1 egg
1 cup powdered monk fruit
1/2 teaspoon monk fruit glycerite
1 teaspoon salt
2 teaspoons vanilla extract
1 teaspoon almond extract
1/4 teaspoon xanthan gum
2 tablespoons tapioca starch
2 cups almond flour
1/4 cup coconut flour
Sugar Free Caramel Sauce Ingredients;
1/2 cup butter
1/2 cup heavy cream
2 tablespoons brown monk fruit
1 teaspoon vanilla
Optional
1/4 teaspoon of liquid monk fruit to sweeten it up more
Chocolate Ganache Ingredients:
1/2 cup heavy whipping cream
1/2 cup sugar-free Dark Chocolate
INSTRUCTIONS:
In a large bowl, cream together the butter and cream cheese with a hand mixer until smooth.
Add the egg, powdered sugar, stevia, salt, and vanilla, and mix well.
Add the remaining dry ingredients to the mixture and mix well.
Chill the dough for a minimum of 4 hours but preferably overnight.
Dust the countertop with coconut flour and roll out the dough 1/4 inch thick.
Use a cookie cutter to cut the cookies.
Place the cut cookies on a cookie sheet lined with a silicone mat. Place the cookies about 1/2 inch apart. (The cookies will not change their shape when cooking)
Bake the cookies for about 8 to 9 minutes.
Cool the cookies on a wire rack for 30 minutes to 1 hour.
Sugar Free Caramel Sauce Instructions:
In a medium-size frying pan over medium heat, melt the butter and Monkfruit sweetener together until the mixture starts to bubble up.
Slowly add the heavy cream while whisking the ingredients. The mixture will bubble up a bit but will go back down after all the cream has been added.
Add the vanilla.
Keep whisking the ingredients for another 4 to 5 minutes until the sauce turns a nice caramel color and thickens up. It will nearly double in size when it starts to boil.
Turn off the heat and continue whisking the mixture until it stops bubbling.
Pour the mixture in a pint-size mason jar and allow it to cool at room temperature.
Sugar Free Ganache Recipe Instructions
Heat 1/2 cup of heavy cream in the microwave for 30 seconds. The temperature of the liquid should be between 90 and 110 degrees. Don’t go over that because it will scold the cream.
Remove it from the microwave and add 1/2 cup of sugar-free Lily’s dark chocolate chips.
Cover the bowl with plastic wrap and let it sit for 2 full minutes to allow the cream to melt the chocolate.
Remove the plastic and start to slowly mix the chocolate and cream together with a whisk.
After about a minute of stirring start to vigorously mix the chocolate to all it to come together.
NOTES:
Note: Ganache stays good in the refrigerator for up to two weeks.
NUTRITION
Serving: 1serving | Calories: 191 | Carbohydrates: 4.3g | Protein: 2.4g | Fat: 15.5g | Fiber: 0.8g | Sugar: 1.2g