Nancy Cortez
This recipe is from Nancy Cortez of Dallas Texas. She posted this fabulous photo on her Facebook page and lots of her friends (including me) asked her for the recipe!
The original recipe calls for 8 tablespoons of butter. You can substitute that with 6 teaspoons of Galilee Green Olive Oil. Here’s info and a conversion chart for cooking with GGOO instead of butter or margarine.
Now here’s Nancy…
First time trying keto recipes. This is semi-keto I guess 🥴. The recipe called for sugar substitute, but I don’t like it, so I used about half of the sugar, but organic raw sugar.I also substituted half of the butter with Galilee Green olive oil. It tastes great and has less calories and fat than butter. They came out delicious. They’re moist and soft.
I think next time I’ll just use GGOO and no butter at all.”
Ingredients
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- 8 oz of cream cheese at room temperature
- 8 tbsp of butter at room temperature (I used 4 tbsp of butter and 4 tbsp GGOO)
- 1 1/2 tsp baking powder
- 1 tsp sugar-free cocoa powder
- 2 tsp vanilla
- 2 cups of sugar substitute (I used 1 1/4 cup raw organic sugar)
- 5 whole eggs
- 1 cup almond flour
- 2/3 cup coconut flour
- 1 cup of semisweet chocolate chips
Directions:
- Beat butter, oil, sugar, and vanilla until smooth and creamy.
- Add eggs one at a time making sure they are incorporated before adding the next egg.
- Add flour and cocoa powder and mix slowly until it is smooth.
- Fold chocolate chips in dough.
- Spread over a 9×12 tray, or 12×16 if you want thinner bars. I lined my tray with parchment paper.
- Bake at 350 degrees for 35 to 40 minutes.
My FB friends asked me about my olive oil. So I told them, “I have a subscription with Galilee Green and get automatic shipments every six months, but you can make individual purchases if you wanna try it first. I love it.”
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