Now some of you are probably thinking, "Yum! Magic Bars! " like those ooey gooey bites of deliciousness made with sweetened condensed milk. Just stop! Nothing sugar free is ooey gooey. It just isn't so get over it. Instead concentrate of a tasty bite that is not too bad for you. These little jewels come in at slightly under 2 net carbs each, plus they are a snap to make. I honestly don't know yet how they freeze, but I stuck mine in the freezer anyway, because if they are on my radar I will eat them.
Magic Cookies
1/4 cup coconut oil
3 tablespoons butter, softened
3 tablespoons erythritol (I use Swerve)
4 egg yolks
1/8 teaspoon salt
1 cup shredded unsweetened coconut
1 cup sugar free chocolate bite (I use Lily's)
3/4 cup coarsely chopped walnuts
Fill 24 mini muffin cups with paper liners. (Alternately put parchment on a baking pan with sides) Preheat oven to 350
Mix the coconut oil and the butter, add the Swerve and stir well. Toss in the egg yolks and blend until they are smooth and creamy, then stir in the salt. Add the rest of the ingredients and mix everything together.
Fill the muffin cups to the top of the cup, or make mounds of dough on the lined baking sheet. Bake at 350 for about 15 minutes. There will be a ton of melted oil in the bottom of the muffin tins or on the parchment. It is normal so don't worry about it.
Let them cool for a few minutes, then transfer to a rack. Learn from me and do not peel the liners off the cookies until they are almost completely cool.
And the verdict? When TheHub asked me how they tased I told hime they were keto good. The translation of that is they are pretty good, bordering on really tasty but not like the real thing.. He ate a couple and agreed they are not bad, then he fixed himself a hot fudge sundae, which he liked much better. Don't be dissuaded though. They were good enough that I ate 3 before I popped them in the freezer. I like them and depending on how they taste after freezing I will make them again. If they do not freeze well I probably won't make them because I just can't have this many around me. Before I know what is happening I will have eaten 6 of them.. If you are wanting something sweet but watching carbs or gluten, this recipe is really good
Just added: They are much much better the second day!
1/4 cup coconut oil
3 tablespoons butter, softened
3 tablespoons erythritol (I use Swerve)
4 egg yolks
1/8 teaspoon salt
1 cup shredded unsweetened coconut
1 cup sugar free chocolate bite (I use Lily's)
3/4 cup coarsely chopped walnuts
Fill 24 mini muffin cups with paper liners. (Alternately put parchment on a baking pan with sides) Preheat oven to 350
Mix the coconut oil and the butter, add the Swerve and stir well. Toss in the egg yolks and blend until they are smooth and creamy, then stir in the salt. Add the rest of the ingredients and mix everything together.
Fill the muffin cups to the top of the cup, or make mounds of dough on the lined baking sheet. Bake at 350 for about 15 minutes. There will be a ton of melted oil in the bottom of the muffin tins or on the parchment. It is normal so don't worry about it.
Let them cool for a few minutes, then transfer to a rack. Learn from me and do not peel the liners off the cookies until they are almost completely cool.
And the verdict? When TheHub asked me how they tased I told hime they were keto good. The translation of that is they are pretty good, bordering on really tasty but not like the real thing.. He ate a couple and agreed they are not bad, then he fixed himself a hot fudge sundae, which he liked much better. Don't be dissuaded though. They were good enough that I ate 3 before I popped them in the freezer. I like them and depending on how they taste after freezing I will make them again. If they do not freeze well I probably won't make them because I just can't have this many around me. Before I know what is happening I will have eaten 6 of them.. If you are wanting something sweet but watching carbs or gluten, this recipe is really good
Just added: They are much much better the second day!
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