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CHEESY CAULIFLOWER FRITTERS

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CHEESY CAULIFLOWER FRITTERS Crispy cheese cauliflower fritters which are also keto, gluten free, low carb and wheat flour free. These make a great substitute for hash browns or potatoes for brunch.  I like making cauliflower fritters for brunch. They make a great substitute for hash browns or potatoes. Ingredients:  1   lb   cauliflower florets 1   cup   shredded cheddar cheese 2   large  eggs 2   tbsp   coconut flour 2   tbsp   finely chopped scallions   plus additional for garnish olive oil   for cooking cauliflower fritters sour cream   for garnish Instructions: Shred the cauliflower with a food processor or large cheese grater. Steam cauliflower until just tender. Mix in cheese with cauliflower while the cauliflower is still hot, until cheese is melted and evenly mixed in. Add in eggs, coconut flour and scallions. Mix until everything is evenly combined. Use a 1/4 cup to scoop cauliflower batter. Use the back of a spoon to compress and compact cauliflower mixture into the measuring...
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Chocolate Chip Cookie Cheesecake Bars

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Chocolate Chip Cookie Cheesecake Bars

Ingredients

Cookies Crust:
2 cups almond flour
1 cup shredded coconut
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup butter softened
1/2 cup Swerve Sweetener
2 tbsp coconut sugar or more Swerve
1 large egg room temperature
3/4 tsp vanilla extract
1/2 cup sugar-free chocolate chips or homemade sugar-free chocolate chips
Cheesecake Filling:
12 ounces cream cheese softened
1/3 cup powdered Swerve
1/4 cup whipping cream
1 large egg
1/2 tsp vanilla extract

Instructions
Crust:
1-Preheat oven to 325F and grease a 9-inch square pan well.
2-In a medium bowl, whisk together almond flour, shredded coconut, baking powder and salt.
3-In a large bowl, beat butter with Swerve and coconut sugar until well-combined and fluffy. Beat in egg and vanilla extract.
4-Beat in almond flour mixture until dough comes together, then stir in chocolate chips. Press about two-thirds of the dough into the bottom of the prepared pan. Bake 10 to 12 minutes, then remove from oven and let cool (it will not be fully baked at this point).
Filling:
1-In a large bowl, beat cream cheese with sweetener and whipping cream until combined. Beat in egg and vanilla extract until smooth and creamy.
2-Pour filling over the cooled crust. Take remaining cookie crust mixture and crumble over the top of the filling, pressing lightly to adhere.
3-Bake 25 minutes or until crust is golden and filling is just a little jiggly in the center. Remove from oven and let cool, the refrigerate for 1 hour until set

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