Low carb raspberry Linzer cookie bars - gluten free

• Vegetarian

• Condiments

  • 1/2 cup With fiber raspberry preserves, sugar free

• Baking & Spices

  • 1/8 tsp Almond extract
  • 2 cups Almond flour
  • 1/2 cup Sweetener, granulated
  • 1/2 tsp Vanilla extract
  • 1/4 tsp Xanthan gum

• Dairy

  • 6 tbsp Butter

Found on ibreatheimhungry.com

Description

Ingredients

• For the crust:
• 6 tablespoons butter melted
• 2 cups almond flour (IBIH recommends)
• ½ cup granulated sweetener (IBIH recommends)
• ½ teaspoon vanilla extract
• For the filling:
• ½ cup sugar free with fiber raspberry preserves (IBIH recommends)
• ¼ teaspoons xanthan gum
• ⅛ teaspoon almond extract
• 1.5 cups kiwi fruit, chopped
• 1 cup water
• 2 Tbsp Great Lakes Gelatin
• ¼ cup Erythritol Sweetener (I used Swerve)
• 1.5 cups rasberries
• 1 cup water
• 2 Tbsp Great Lakes Gelatin
• ¼ cup Erythritol Sweetener (I used Swerve)
• ½ cup butter
• ¼ cup almond butter
• ½ cup granulated sugar substitute
• 1 can water chestnuts
• ½ tsp nutmeg
• 1 tsp cinnamon
• 2 eggs
• 1 tsp vanilla
• 1 can pumpkin puree (15 oz)
• 1 tsp baking powder
• ⅔ cup coconut flour
• 1 cup fresh raspberries
• 1 cup fresh raspberries
• 5 Tbsp granulated sugar substitute*
• 4 egg whites
• 1 tsp butter
• ½ oz dark chocolate, chopped
• For the macaroon crust:
• ½ cup butter, softened
• ½ cup granulated sugar substitute
• ½ cup desiccated unsweetened coconut
• ¼ cup coconut flour
• ½ tsp baking powder
• For the filling:
• 8 oz cream cheese, softened
• ⅓ cup granulated sugar substitute
• ¾ tsp vanilla extract
• 1 egg
• 1 cup raspberries
• 2 Tbsp granulated sugar substitute
• 6 Tbsp butter, melted
• 2 cups superfine almond flour
• ½ cup erythritol granulated sweetener
• ½ tsp almond extract
• 2 cups fresh or frozen cranberries
• ½ cup erythritol granulated sweetener
• ¼ cup water
• 1 Tbsp Cointreau orange liquor (optional)
• ¼ tsp arrowroot powder (or xanthan or guar gum)
• ⅓ crust mix (from above)
• ½ tsp ground cinnamon
• ¼ cup chopped pecans
• 6 Tbsp butter, softened
• ½ cup granulated sugar substitute
• ½ cup desiccated unsweetened coconut
• ¼ cup coconut flour
• ½ tsp baking powder
• 8 oz cream cheese
• ⅓ cup granulated sugar substitute (I used Swerve)
• 1 Tbsp lemon juice
• 1 egg
• ½ cup pureed strawberries (about ¾ cup chopped)
• 1 Tbsp granulated sugar substitute (I used Swerve)
• 1 stick salted butter, softened (1/2 cup)
• pinch of kosher salt
• ¾ cup granulated sugar substitute (IBIH recommends)
• ½ tsp vanilla extract
• 1 tsp almond extract
• 2 cups almond flour (IBIH recommends)
• ⅓ cup sliced almonds
• 6 Tbsp butter, melted
• ⅓ cup Swerve sweetener
• 2 cups almond flour
• 1 tsp maple flavoring see example
• ¼ cup finely chopped crispy bacon
• pinch of salt
• 32 oz (4 bars) cream cheese, softened
• 1 cup Swerve sweetener
• 3 eggs
• 1 can unsweetened pumpkin puree (or 15oz homemade)
• ⅓ cup heavy whipping cream
• ½ tsp caramel flavoring see example
• 2 Tbsp sugar free vanilla protein powder
• 1 tsp vanilla extract
• ½ tsp ground ginger
• ½ tsp ground cloves
• ½ tsp ground nutmeg
• 1 tsp ground cinnamon
• ⅓ cup raw cacao butter see example
• 2 Tbsp heavy whipping cream
• 2 Tbsp Swerve sweetener
• ½ tsp vanilla extract
• 4 oz cream cheese
• ½ cup water
• 4 Tbsp any flavor Sugar Free Flavored Syrup I used Torani
• 5 egg yolks

Directions

• Combine the melted butter, almond flour, sweetener, and vanilla extract in a medium bowl and stir well until a stiff dough forms.
• Line an 8 x 8 baking pan with parchment paper and press ⅔ of the crust dough into the bottom.
• In a small bowl combine the jelly, xanthan gum, and almond extract and stir well.
• Spread the jelly mixture evenly over the crust.
• Crumble the remaining crust mixture over the top of the jelly layer.
• Bake in a preheated oven at 350°F for 30 minutes or until golden brown and firm.
• Remove from the oven and cool completely before cutting into 2 inch squares.
• Puree the kiwi, water, sweetener, and gelatin in a magic bullet or blender. Pour into a 1 quart freezer bag and freeze for four hours, massaging the bag every hour to keep it from separating.
• Puree the raspberries, water, sweetener, and gelatin in a magic bullet or blender. Pour through a strainer into a 1 quart freezer bag and freeze for four hours, massaging the bag every hour to keep it from separating.
• Once the two sorbets are thickened and partially firm, layer or swirl them together in a plastic container. Freeze for 6 - 8 hours until completely firm. To serve, you may need to remove it from the freezer and let it warm for 10 minutes on the counter so it will scoop easily.
• In a food processor or blender, blend the butter, almond butter and granulated sugar substitute until smooth and creamy. Add the water chestnuts and puree until smooth. Blend in the cinnamon, nutmeg, eggs, vanilla and pumpkin puree until fully combined. Finally, add the baking powder and coconut flour and blend until smooth. The batter will be thick.
• Divide between 12 muffin cups. Top with fresh raspberries and bake at 350 degrees for 50 minutes. Turn off the oven and leave the muffins inside for another 10 minutes.
• Remove and cool before serving. Heinous orange place mat optional (and not recommended).
• Preheat oven to 400 degrees with a rack in the center.
• Puree the raspberries and press through a fine sieve to get all of the seeds out. Add 1 Tbsp granulated sugar substitute and set aside.
• Beat egg whites until thickened and start sprinkling the remaining sugar substitute into them until all of it has been added and you have stiff glossy peaks.
• Grease 6 small ramekins with butter.
• Fold ⅓ of the egg whites into the raspberry puree (I totally hear Prince singing Raspberry Beret every time I type that!) very gently. Once mixed, fold the raspberry puree mixture back into the remaining egg whites and fold again until there are no streaks of pink left.
• Gently scoop some souffle mixture into the ramekins until half full. Divide the chocolate between the ramekins and then fill to the top with souffle mixture. Place ramekins on a cookie sheet with at least a few inches between them and put on the center rack in the oven. Bake for 9 minutes until golden brown and puffed up. Serve IMMEDIATELY!
• To make the crust: Cream together the butter and sugar substitute. Add the coconut, coconut flour and baking powder, mixing until thoroughly combined.
• Press into a lightly greased 9 x 9 pan and set aside.
• To make the cheesecake filling: Beat the cream cheese and sugar substitute together until smooth. Add the egg and vanilla extract and mix until thoroughly combined.
• Pour mixture over the crust. In a small bowl, mash the raspberries and sugar substitute together with a fork. Drop by spoonfuls over the cheesecake mixture and then swirl it gently with the fork until distributed over the entire top - dont over mix.
• Bake in a 350 degree (F) oven for 25 minutes. Remove and chill before serving. Nom.
• Combine all of the crust ingredients in a medium sized bowl and mix well with a fork.
• Remove approximately ⅓ of the crust mix and set aside for the streusel topping.
• Press the remaining ⅔ of the crust mix into an 8x8 baking pan, preferably lined with parchment or foil for easier removal after baking.
• Bake in a 350 degree (F) preheated oven for 5 minutes.
• Remove and set aside.
• In a small saucepan, combine the cranberries, sweetener, water, Cointreau, and arrowroot powder and stir well.
• Bring to a boil and then simmer on low heat for 10 minutes.
• Stir and pop all of the cranberries that remained whole after cooking.
• Remove from heat and cool for about five minutes, or until no longer steaming.
• Spread the cranberry filling evenly over the partially baked shortbread crust.
• Add the cinnamon and chopped pecans to the ⅓ crust mix you set aside earlier.
• Work with your fingers until clusters are formed.
• Sprinkle the streusel evenly over the cranberry layer.
• Bake the bars at 350 degrees (F) for 30 minutes.
• Remove from the oven and cool before slicing.
• Cream together the butter and sugar substitute. Add the coconut, coconut flour and baking powder, mixing until thoroughly combined.
• Press into a lightly greased nonstick springform pan (9 inches or several minis) and set aside.
• Beat the cream cheese and sugar substitute together until smooth.
• Add the egg and lemon juice and mix until thoroughly combined.
• Pour the cheesecake filling over the crust.
• Combine the strawberry puree and 1 Tbsp sweetener (I used Swerve.)
• Drop by spoonfuls over the filling and then swirl gently with a knife or fork. Dont over mix.
• Bake the cheesecake at 350 degrees: 28 minutes for a 9 inch springform pan, 22 minutes for 3 mini cheesecakes, 50 minutes if you double the filling recipe for a taller cheesecake.
• After baking the cheesecake will have a slight wiggle in the center while warm.
• Chill for several hours (longer for the bigger cake) until firm before serving chilled.
• Beat the butter, salt, and sweetener until fluffy. Add the vanilla and almond extracts and blend well.
• Add the almond flour and beat until just blended to a stiff dough.
• Divide the dough into 12 balls.
• Roll each ball into a 3 inch log.
• Spread the sliced almonds onto a clean surface and crush slightly into smaller pieces with the heel of your hand.
• Roll the logs in the almond pieces and then bend the two ends in and pinch slightly to create a crescent shape. (see photo above)
• Place the almond crescents on a parchment lined cookie sheet and bake in a preheated 350 degree (F) oven for 15 minutes. Remove and cool before serving.
• Combine the melted butter, Swerve, almond flour, maple flavoring, bacon and pinch of salt in a medium bowl. Mix thoroughly. Press into a 10 springform pan to a depth of about ¼ inch along the bottom and ⅓ up the sides. Bake in a preheated oven at 350 degrees (F) for 6 minutes to firm up before filling.
• Put a large pot of water on to boil for your water bath. Then, in a large bowl, beat the cream cheese and sweetener with an electric mixer until fluffy. Add the eggs, pumpkin, and heavy whipping cream and beat for 2 minutes. Add the vanilla, caramel, spices, and protein powder and beat until fluffy (about 2 more minutes.) Pour into the springform pan lined with the pre-baked crust and smooth with a spatula. Place the springform pan inside a larger pan and place on the middle rack in your oven. Carefully pour boiling water into the larger pan until its about halfway up the sides of your springform pan. Bake at 350 degrees (F) for one hour. Then shut off the oven (leave the door shut) and leave it in there for another hour. Remove carefully from the oven and chill for at least four hours, preferably overnight before drizzling with caramel and serving.
• In a small microwave safe bowl, combine the raw cacao, heavy whipping cream, Swerve, and vanilla extract. Microwave for one minute. Remove and stir. Microwave for another minute. Remove and stir. Microwave for 30 seconds. Remove and stir. It should be light golden brown at this point, if not microwave for another 30 seconds. Alternatively you could heat this on the stove until golden and bubbling. Let it cool until slightly thickened (3-5 minutes) then drizzle over the cheesecake before serving.
• Combine the cream cheese and water in a medium bowl and microwave for one minute. Whisk together until smooth. The mixture will be a little frothy, thats ok. Add your sugar free syrup and egg yolks and whisk together until smooth. Microwave on high for 30 seconds, then whisk. Repeat this 3 more times or until your mixture has thickened (if you are making a double batch, it will take 5 or 6 times at 30 seconds each.) Chill your mixture in the refrigerator or freezer until cold, then process in your ice cream maker according to the mfg instructions. If you dont have an ice cream maker, simply freeze until firm, or try using the baggie method

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