Raspberry Swirl Bars
For the crust:
- 3/4 cup blanched almond flour
- 1/4 cup coconut flour
- 1/2 cup coconut oil or butter
- 1/2 cup granulated sugar substitute I used Swerve
- 1/2 tsp sea salt
For the filling:
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar substitute
- 3/4 tsp vanilla extract
- 1 egg
- 1 cup raspberries
- 2 Tbsp granulated sugar substitute
- Preheat oven to 325 degrees F.
- Grease a 8 x 8 square glass pan. In a medium bowl, mix ingredients.
- This will be a thick cookie crust; press onto bottom of pan.
- Place in oven to pre-bake the crust.
- Bake for 20 minutes or until lightly golden brown. Remove from oven and set aside to cool.
To make the cheesecake filling:
- Beat the cream cheese and sugar substitute together until smooth.
- Add the egg and vanilla extract and mix until thoroughly combined.
- Pour mixture over the crust.
- In a small bowl, mash the raspberries and sugar substitute together with a fork.
- Drop by spoonfuls over the cheesecake mixture and then swirl it gently with the fork until distributed over the entire top - don't over mix.
- Bake in a 350 degree (F) oven for 25-30 minutes. It needs to be set but jiggle in the middle.
- Remove and chill before serving.
Nutrition: Serves 12 - calories 180, fat 16g, net carbs 3g, protein 3g
Peanut Butter Chocolate Mug Cake
- 1 T peanut butter
- 1 T butter
- 1/4 cup almond flour
- 1-2 T granulated sweetener
- 1/2 tsp baking powder
- 1/2 egg
- Splash vanilla extract
- 1 T water
- 1 square 85% chocolate broken up
- In a microwave-safe bowl, melt peanut butter and butter together until smooth.
- In a medium bowl, whisk together the almond flour, sweetener, and baking powder. Stir in the eggs, vanilla extract, melted peanut butter mixture and water until well combined. Stir in chocolate chunks.
- Microwave for 1 minute, until puffed and set. Serve warm.'
Nutrition: 1 serving - 460 calories, fat 41g, net carbs 9g, protein 12g