These started out as cookies but have more of a cake-like texture. Unique but really good.
Step 1. Make the YumKeto cream cheese:
Mix 6 TBL YumKeto powder with 1 TBL water.
you can do this in a small bowl just using a spoon.
Step 2. Make the cookie/cake
1/4 Cup butter softened
1/2 Cup allulose powder
1 Large egg
1 tsp vanilla extract
1/4 tsp salt
3 Cup almond flour - superfine - Bob's Red Mill
• Using a mixer, cream together the butter, yum cream cheese mix, allulose. Should be light and fluffy. 3-5 mins.
• Beat in egg, vanilla and salt.
• Mix in almond flour 1/2 cup at a time.
• Mix thoroughly.
• Roll dough into log shape and wrap in saran wrap. Refrigerate for 15 minutes. (This step optional. Seemed to make it cook more evenly for me)
• Slice into 1/4" thick cakes.
• Bake for 10-15 minutes
Step 3. Keto frosting
3oz YumKeto cream cheese(same as above)
2 TBL butter softened
1/4 Cup Allulose.
• Cream ingredients together in mixer.
• Pipe onto cooled cakes.
