ChocZero

Our new cookie is a hit 🌟 Folks are loving our peanut butter cookies, so we're giving one person a $100 to our site to try some! We have a ton of delish goodies like peanut butter cups and so much more.

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These cookie bars are dairy free 🤯 We love sharing vegan friendly recipes when we get the chance. And, this one? It's probably our favorite 🤭 The thick layer of cookie dough topped with a crunchy chocolate layer is so decadent and delicious even with ZERO added sugar. We sweeten this with our maple syrup and coffee syrup, so that means no erythritol or any artificial sweeteners. Why is that important? It can improve the taste and create a cookie dough bar that tastes good and is a healthy alternative.

It's also no bake, so it's perfect for when you're craving cookies but do NOT want to turn that oven on. Summer desserts can be more than ice cream!

Vegan Cookie Dough Bars

Cookie bar layer:
1 ¼ c almond flour
½ c almond butter
¼ c sugar free maple syrup
2 tbsp keto vanilla coffee syrup
½ c dairy free dark chocolate chips

Chocolate layer
½ c dairy free dark chocolate chips
1 tsp coconut oil
Sea salt for topping, optional

Combine all cookie bar ingredients until smooth, then stir in chocolate chips. Line a loaf pan with parchment paper, press cookie dough into the pan in an even layer. Place in freezer. Make the chocolate layer by heating chips and oil in the microwave in 30 second increments until smooth and melted. Pour chocolate over cookie dough and spread out until smooth. Top with flaky sea salt if desired. Place in freezer until firm, about 1 hour. Cut into bars and store in an airtight container in the fridge or freezer.

Makes 12 servings

Gluten Free Crackers 😋 We made these keto crackers for your next snack time! To try them, do the steps below. We're giving one person a $100 to our website full of delicious treats.

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Remember when I teased a hazelnut Rhea bar was coming?

Literally because we simply had extra hazelnuts and wanted to do something fun?

Well that time is NOW! Our small, limited batch hazelnut nougat caramel candy bars are LIVE ❤️ If this goes well, we might make other limit versions in the future to use up extra nuts or ingredients--you'd be surprised how we might end up with extra almonds or hazelnuts or something time to time. My big fear with limited flavors is if they end up with a huge fanbase, sometimes people get upset they can't return, but in this case I'm hopeful that it'll just be a fun dalliance!

I'm a huge fan of the hazelnut and caramel, but we'll have to see what y'all think as you are the true judges 🥰

Dreamy candy that's sugar free? 🌸 Our soft and pillowy candy horns are filled with sugar free strawberry gummy. It's a treat you won't want to miss this summer! We're giving one person who does the steps below a $100 to our online candy shoppe.

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Have you tried our gluten free wafers? 💞 They're layers of yummy in a ton of different flavors. Do the steps below if you want to give them a try! We're giving one person a $100 geecee to our online shop full of treats!

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It's lemon pie in a cookie! 🍋 The idea of putting a pie in a cookie is not new, but is a lot of fun to experiment with. Our sugar free lemon curd brings that lemon pie flavor without all that sugar and with very little effort. You only need to scoop it out of the jar and it's ready to be your new unique cookie topping.

For the "meringue" we're using our marshmallow fluff. Don't worry, that comes right out of the jar too 😅 That means you can make these impressive cookies with just a few easy steps! And, if you want even less steps, we do sell lemon sandwich cookies. Just sayin' 🤣

Lemon Meringue Pie Cookies

½ cup butter, softened
2 eggs
½ cup brown granulated sweetener
1 tbsp vanilla
1 ½ cups almond flour
½ cup lupin flour
1 tsp baking soda
½ tsp salt
4 tbsp keto lemon curd, plus more for topping
4 tbsp sugar free marshmallow fluff, plus more for topping

Preheat oven to 350 and line baking sheets with parchment paper. Mix together butter and sweetener until combined, then add in eggs and vanilla extract. Whisk until smooth. Add in all dry ingredients and stir with a rubber spatula or spoon until combined. Top dough with small dollops of lemon curd and fluff. Use a knife to swirl together. Fold dough so that mix ins are folded into the middle, but not stirred together. Use a cookie scoop and scoop dough balls onto baking sheet. Bake 11-14 minutes. While cookies are still warm use a cup or round cookie cutter to lightly swirl cookie around to form a better circle shaped cookie. While cookies are still warm, top with extra small amount of curd and fluff.

Makes 12 servings

I forgot we eat with our eyes 🫠

When I made our new crackers, I honestly was just THAT excited to finally have crackers to eat that I didn't think about the shape.

And we designed the box, again, not thinking of the shape even though it was staring us in the face.

So imagine my surprise when we launch them and the most negative feedback we got was...

Well...

People thought they were buying a saltine 😭

Because again, we eat with our eyes.

Our original cracker is honestly much like a savory sweet cracker like a Chicken in a Biskit. Basically 95% savory with a hint of sweetness that amplifies it.

Unfortunately, the mold we used to make the cracker can either be a club cracker vs saltine from its photos--and some folks assumed it a soup cracker by its appearance! Since saltines are crumbly, airy, and light, they're nothing like our buttery and thick cracker so obviously it was a letdown for them even if they ate every crumb.

Thanks to this, our next crackers will have shapes more akin to the type of cracker we're aiming for! I have a rosemary cracker I'm working on that will be a round shape so it's a bit more obvious what its texture and purpose are. (You see round, large, and with holes and you absolutely know it's for a snackboard.) It's going to be great with meats, cheeses, and even dips like cream cheese 💗

Sorry again! They've been a huge hit otherwise, but I'd been wanting to say sorry to the few reviewers who thought they'd finally found the unicorn of a saltine that was healthier than the others!

Sugar Free Apple Butter Mug Cake 🍎 Mug cakes are one of those life hacks that once you get a formula for it down, you're suddenly making exquisite bakes from the microwave every night for dessert. We made this with our apple butter, but it would be good with any of our jams. If you're craving a blueberry treat, for example, this is going to be your gluten free knight in shining armor.

How do you make a mug cake healthier? Using gluten free flours like almond and lupin will help keep carbs low while adding protein. You also can't make this with any old jam, you need our sugar free keto jams! They're sweetened with monk fruit instead of sugar and taste great in everything from a mug cake to a pb&j sandwich.

This recipe is dedicated to Lisa H, a long time CZ community member. She loves baking and swapping recipe ideas with us, so we wanted to share an idea we had for her 💞 If you have a recipe request, leave it below in the comments!

Apple Butter Mug Cake

3 tbsp almond flour
1 tbsp lupin flour
2 tbsp granulated sweetener
¼ tsp baking powder
¼ c milk of choice
2 tsp coconut oil
1 tbsp sugar free apple butter, plus extra for topping
1 tsp vanilla extract
¼ tsp cinnamon

In an oversized mug or ramekin, mix all dry ingredients together. In a separate bowl, mix all wet ingredients, then pour into dry ingredients and mix until combined. Microwave for about 2 minutes, if not fully done, add an additional 15 seconds at a time. Top with additional apple butter, whipped cream, and cinnamon if desired

Makes 1 serving

❤️CLOSED❤️This cookie butter is great right out of the jar 🍪 We make gluten free spreads that taste good on their own or spread on your favorite slice of keto bread! To try some, do the steps below. We're giving one person $100 to our website.

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