SUGAR FREE CHEESECAKE BARS (WITH A NUTILIGHT SWIRL) INGREDIENTS: Crust: 1¼ cup almond flour 4 tbsp. melted butter 1 tbsp. sweetener (optional) 1 tsp vanilla (optional) Cheesecake 16 oz cream cheese, room temperature 3 eggs, separated ½ cup sweetener ( I used Sukrin) 2 tsp vanilla ¼ cup Nutilight INSTRUCTIONS: Crust Mix ingredients and press firmly into 8x8 pan Bake for 10 minutes Cheesecake Preheat oven to 350 Separate egg yolks from whites and set yolks aside Whip egg whites until peaks form, set aside In large bowl mix room temperature cream cheese and sweetener Once smooth, add egg yolks and vanilla Fold in egg whites gently Pour mixture into crust Warm nutilight in microwave for 10-15 se


INGREDIENTS: Nutilight 200g Hazelnuts 4 tbs coconut flour ⅛ cup shredded coconut ¼ cup erythritol ¼ cup coconut oil 1 tsp vanilla Heavy cream (for cookies and frosting) INSTRUCTIONS: 1. in a food processor, pulse the hazelnuts + coconut flour + shredded coconut + erythritol 2. mix in coconut oil + vanilla 3. drizzle in enough heavy cream to help the mix come together 4. form into balls, flatten with the bottom of a glass, and bake 15 min at 350 F until browned For the frosting, whip ¼ cup of heavy cream until stiff peaks form, then gently mix in 2 tbs of Nutilight hazelnut spread. Pipe onto cookies once cool & serve with unsweetened coconut milk