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Ingredients
8 oz cream cheese (room temperature)1/2 C unsalted butter (room temperature )
2 C of sugar substitute
5 eggs
2 t vanilla extract
1 C almond flour
1/3 C coconut flour
1/4 t sea salt
1 1/2 t of baking powder
1/2 t xanthan gum (makes it a little chewy)
1 C of sugar-free chocolate chips (I use Lilys)
1 C of chopped walnuts
Preheat oven to 350 degrees. Line a 12×16 inch cookie sheet with parchment paper. For thicker bars use 9×13 greased baking pan.
Using an electric mixer beat together the butter, cream cheese, vanilla extract and sugar substitute.
Add the 5 eggs one at a time, mix well making sure the eggs are well incorporated into the batter.
Fold in the almond flour, coconut flour, baking powder, salt, and xanthan gum.
Stir in the sugar-free chocolate chips and walnuts with a spatula.
Spread the batter evenly unto a 12X16 inch cookie sheet or 9×13 baking pan. Bake for 30-35 minutes or until golden brown.
Allow cookie bars to cool completely before slicing.
Store any leftovers in the refrigerator for 5 days or freeze for up 3 weeks.
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