2 C almond flour
1 1/2 t baking powder
1/4 t salt
1/2 C softened butter
1/2 C powdered Swerve
1 egg - room temp
3/4 t pure vanilla extract
1/2 cup sugar-free chocolate chips
12 oz cream cheese, softened
1/3 C powdered Swerve
1/4 C heavy whipping cream
1/2 t pure vanilla extract
Preheat oven to 325* and well grease a 9x9 or similar pan
In 1 bowl combine almond flour, baking powder, and salt
In another bowl beat butter and Swerve until mixed well, then Beat in egg and vanilla
Combine mixtures and then stir in chocolate chips. Lightly press half of the dough into the bottom of the baking pan and bake 8-10 minutes (should be soft and under-baked. Remove and let cool.
Beat cream cheese, Swerve, and HWC. Add and beat in egg and vanilla and then pour over the cookie crust
Crumble the 2nd half of cookie mixture over the top and press in slightly
Bake 25 minutes or until golden brown but center is still soft. Do not overbake! Allow to cool and then refrigerate at least 1 hour. I prefer overnight to allow the swerve to incorporate well and flavors to meld. Slice into squares and serve!
Pop in the microwave or oven to warm and serve with a scoop of Halo Top (or similar) vanilla ice cream.