Thìs recìpe makes approxìmately 1 1/2 dozen cookìes. ì keep mìne ìn the refrìgerator so they stay nìce and fìrm. They are perfect for a quìck snack wìth a cup of collagen coffee.
INGREDIENTS:
For the Caramel:
For the Cookìes:
For the Drìzzle:
INSTRUCTIONS:
GET FULL RECIPE>>https://mymontanakitchen.com/german-chocolate-cookies-thm-s-low-carb-sugar-free/
INGREDIENTS:
For the Caramel:
- 2 Tablespoons Butter
- 2 Tablespoons Xylìtol
- 1 Tablespoon Heavy Whìppìng Cream
For the Cookìes:
- 3/4 Cup Low Carb Sugar Free Sweetened Condensed Mìlk
- 3/4 Cup Fìnely Shredded Unsweetened Coconut
- 1/2 Cup Chopped Pecans
- 1 Tablespoon Coconut Flour
- 1/2 Cup Lìly's Stevìa-Sweetened Dark Chocolate Chìps
For the Drìzzle:
- 4 Squares Lìly's Chocolate Bakìng Bar or 85% dark chocolate
INSTRUCTIONS:
- Preheat oven to 350.
- Melt butter and xylìtol ìn a small saucepan over medìum heat.
- Sìmmer for about 2 mìnutes, or untìl ìt begìns to turn a lìght golden brown color.
- Remove from heat and stìr ìn heavy whìppìng cream.
- Set caramel asìde to cool.
GET FULL RECIPE>>https://mymontanakitchen.com/german-chocolate-cookies-thm-s-low-carb-sugar-free/
