ChocZero

Gluten free chai cookies 🍪 Notice how chai just tastes better in the fall and winter? The warming spices really get you in the mood for cooler weather and the leaves changing color. That's why we love these chai cookies! They're made without any added sugar or gluten, so they're an indulgence to enjoy without worrying about a sugar crash.

We top these with icing, but they're great to enjoy on their own if that's too sweet for you. You're going to love the chewy and soft texture of these fall inspired cookies.

Chai Cookies

½ c butter, softened
2 tbsp olive oil
⅓ c granulated sweetener substitute
2 tbsp keto honey
2 tbsp sugar free cinnamon dolce coffee syrup
¼ c sugar free chai coffee syrup
1 egg
1 tsp vanilla
¾ c almond flour
¼ c lupin flour
1 tsp ginger
½ tsp allspice
½ tsp cardamom
1 ½ tsp cinnamon
⅛ tsp ground black pepper
½ tsp baking soda
½ tsp salt

Icing
2 c powdered sweetener
1 tsp nutmeg
1 tsp vanilla extract
6 tbsp heavy cream

Preheat oven to 350 and line a baking sheet with parchment paper. Beat butter and oil, then add sweetener and egg, and mix until combined. Stir in coffee syrup & honey, then add in all dry ingredients and mix until a dough forms. Scoop dough out into 2 tbsp sized balls. Place on baking sheet and gently press down. Bake for 10-12 minutes until the edges are set. Let cool and prepare the icing. Combine all ingredients and whisk until smooth. Spoon the icing over cookies and top with cinnamon if desired.

Makes 20 servings

Trick-or-treat, give me something fun to eat! 😅 Our Halloween milk chocolate bark is filled with candy that pops and fizzes in your mouth. And, we want you to give it a try. Do you dare? Do the steps below and one person will get a $100 to our website full of treats.

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Want a fancy dessert? Try these truffles 🍁 They're luscious milk chocolate filled with maple pecan créme. If that sounds good, do the steps below. We're giving one lucky bestie a $100 gc to our website.

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You could say we're a littttllee obsessed with speculoos 🥰 From two cookie butters to cookies, to a new cookie butter coffee syrup we added to the lineup today, we're always looking for a new way to enjoy this spiced cookie. Then, we remembered that we can make cookies in more ways than one! Introducing the speculoos sandwich cookie 💕 Sweet crème between two cookies for a bite that's perfectly balanced. We're hoping to launch them in the coming months, so keep an eye out! These are going to be Santa's new favorite gluten free cookie and you'll DEFINITELY be put on the nice list if you leave them out for him 🎅

Halloween is creeping closer and closer! 👻 Which means you need to get your trick-or-treat candy, like these sugar free peanut butter ghosts. Do the steps below and we'll give one person a $100 to our website.

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It's the first day of fall, so make these pumpkin cake bites 😋 If you love treats you can pop in your mouth, these cake bites are for you. Rich pumpkin cake mixed with cream cheese frosting and topped with chocolate! What more could you ask for? Oh, make it sugar free? You got it, autumn bestie! Use our pumpkin spice syrup to bring the flavor to these delicious bites. We sweeten with monk fruit, not sugar, which means you can enjoy your dessert without a care in the world.

They're fun to decorate and can be made ahead of time for meal prep or a fall themed party! Whenever I have a craving for pumpkin spice, these are my go-to 💕

Pumpkin Cake Bites

Cake Recipe
2 eggs
½ c granular sweetener
¼ c butter, melted
1 tsp vanilla extract
½ c pumpkin puree
1 ¼ c almond flour
¼ c lupin flour
2 tbsp sugar free pumpkin spice syrup
2 tsp baking powder
1 tsp cinnamon
1 tsp pumpkin pie spice
¼ tsp salt

Cream Cheese Icing
½ c cream cheese, softened
2 tbsp pumpkin puree
1 tsp sugar free pumpkin spice syrup
1 tsp pumpkin pie spice

Chocolate Coating
½ c keto milk chocolate chips
2 tsp coconut oil

Make the pumpkin cake. Preheat oven to 350 and grease a 9x5 loaf pan or line with parchment paper. Whisk eggs, butter and sweetener until combined. Add pumpkin, pumpkin syrup, and vanilla extract and mix until smooth. In a separate bowl, combine all dry ingredients and mix. Add dry ingredients to wet, and mix until a batter forms. Pour batter into a square cake or round cake pan lined with parchment paper. Bake for 20-25 minutes until a toothpick inserted in the center comes out clean.

Make icing while the cake is baking by mixing together all ingredients until combined. We recommend making sure the cream cheese is completely soft, so it’s easy to mix. Once cake is out of the oven and cooled, transfer to a bowl and use a fork to crumble cake into fine crumbs. Mix in the frosting little by little until you have a dough-like consistency. Use a cookie scoop to scoop out dough balls, then roll them and place on a parchment lined sheet. Place in the freezer for 30 minutes.

Melt milk chocolate chips with coconut oil in the microwave in 30 seconds increments until smooth. Remove cake balls from freezer. Dip each ball into the melted chocolate, and use a fork to drop off excess chocolate. Place back into the freezer for 30 minutes to set. You can also drizzle these with white chocolate, pumpkin spice, or sugar free sprinkles. Keep stored in the refrigerator or freezer.

Makes 24-30 balls

It's finally pumpkin spice season ☕ If you want to try our gluten free pumpkin spice cookies, do the steps below. We're giving one person a $100 gc to our website.

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We make low carb truffles! 🍁 They're perfect for gifting or treating yourself to a wonderful autumn season. To try some, do the steps below. We're giving one bestie a $100 to our online candy shoppe!

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Gluten free cookie butter cake 🍪 Speculoos cookie butter is PERFECT for the fall season, so we made a loaf cake with it. Cinnamon is one of my favorite flavors this time of year because of its warmth, so baking it into a cake just makes sense 🙂‍↕️ We also added some creamy frosting for the top of this loaf cake, which balances out the cinnamon well. You could do a sugar free royal icing or simply have this with butter!

We use our keto cookie spread to make this gluten free, along with almond and lupin flour. Our cookie spread is made out of our actual cookies, which are wheat free! That means if you're looking for a celiac friendly dessert, this one is perfect for you. I love the soft, moist texture of the loaf cake paired with the creamy frosting. It's one of those recipes that you'd swear was made in a bakery!

Cookie Butter Loaf Cake
1 ¼ c almond flour
¼ c lupin flour
¼ c cream cheese, softened
½ c granulated sweetener
1 tsp baking powder
3 eggs
3 tbsp butter, softened
1 tsp vanilla extract
¼ c keto cookie spread
2 tsp cinnamon

Frosting
½ c butter, softened
¼ c keto cookie spread
2 c powdered sweetener substitute
2 tsp vanilla extract
1 tsp cinnamon
2-3 tbsp heavy cream

Make the loaf cake. Beat cream cheese and butter until smooth, then add eggs and vanilla and mix. Combine dry ingredients and mix into the wet ingredients until combined. Then mix in cookie spread. Line an 9x5 loaf pan with parchment paper and add batter to the pan, smoothing out the top. Preheat oven to 350 and bake for 40-50 minutes until a toothpick inserted in the center comes out clean. Let cool completely before adding frosting.

Make the frosting. Add butter and vanilla to a bowl and mix until combined. Add powdered sweetener & cinnamon and mix until it is combined, scraping the sides of the bowl often, then mix in cookie spread. Add the heavy cream 1 tbsp at a time until desired consistency is reached.

For topping
Add frosting to a piping bag and pipe over the top of the loaf cake. Open 2 packets of speculoos cookies. Crush 2 cookies and sprinkle over the top. Add the remaining 4 cookies on top of the cake to decorate.

Makes 12 servings

❤️CLOSED❤️Zero sugar candy? 🍫 It's possible, and it's delicious, too! If you want to try some, do the steps below. We're giving one person a $100 gc to our website.

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