Shortbread cookie with caramel and chocolate on top that melts in your mouth and leaves you wanting more!
EQUIPMENT
silicone mat cookie wire rack whisk mason jug microwave
INGREDIENTS
Ingredients for Sugar-Free Cookies
12 tablespoons melted butter
2 oz. cream cheese
1 egg
1 cup powdered Lakanto sugar
1 teaspoon salt 1/2 teaspoon stevia glycerite
1 teaspoon almond extract 2 teaspoons vanilla extract
xanthan gum, 1/4 teaspoon
two tbsp tapioca starch
2 tbsp almond flour
1 tablespoon coconut flour
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Ingredients for Sugar-Free Caramel Sauce
1/2 cup melted butter
1 quart thick cream
2 tablespoons golden monk fruit
1 teaspoon vanilla extract
Optional
To sweeten it up, add 1/4 teaspoon liquid monk fruit. more
Ingredients for Chocolate Ganache
1 pound heavy whipping cream
1 sugar-free cup Lily’s Dark Chocolate Chips or handmade sugar-free chocolate chips (recipe follows).
INSTRUCTIONS
Instructions for Sugar-Free Cookies
Using a hand mixer, beat together the butter and cream cheese in a large mixing basin until smooth.
Mix in the egg, powdered sugar, stevia, salt, and vanilla extract.
Mix in the remaining dry ingredients until fully combined.
Chill the dough for at least 4 hours, ideally overnight.
Roll out the dough 1/4 inch thick on a coconut flour-dusted surface.
Cut the cookies with a cookie cutter.
Place the cut cookies on a silicone-lined cookie sheet. Set the cookies approximately a half-inch apart. (The cookies’ shape will not alter during cooking.)
Cook the cookies for 8 to 9 minutes.
Cool the cookies for 30 minutes to 1 hour on a wire rack.
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Instructions for Sugar-Free Caramel Sauce
Melt the butter and Monkfruit sweetener together in a medium-sized frying pan over medium heat until the mixture begins to boil.
While mixing the ingredients, gradually add the heavy cream. The mixture will bubble briefly but then settle after all of the cream has been added.
Pour in the vanilla extract.
Continue whisking for 4 to 5 minutes, or until the sauce turns a lovely caramel color and thickens. When it begins to boil, it will nearly double in size.
Turn off the heat and whisk the mixture until it no longer bubbles.
Allow the mixture to cool at room temperature in a pint-sized mason jar.
Sugar-Free Ganache Instructions
Microwave 1/2 cup heavy cream for 30 seconds on high. The liquid’s temperature should be between 90 and 110 degrees. Don’t go above that because it will chastise the cream.
Take it out of the microwave and stir in 1/2 cup sugar-free Lily’s dark chocolate chips.
Wrap the bowl with plastic wrap and set aside for 2 minutes to allow the cream to melt the chocolate.
Remove the plastic wrap and stir the chocolate and cream together carefully.
After about a minute of stirring, begin rapidly mixing the chocolate to bring it all together.
