Ingredients and Directions:
Cookies:
1 cup almond flour
1/3 cup oat fiber
3 tbsp coconut flour
1 tsp baking powder
1/3 cup allulose or monkfruit
1/4 tsp salt
1/4 tsp cinnamon
1 scoop salted caramel collagen
1 scoop TeamKeto Unflavored c8
2 eggs
1/4 cup softened butter
1/2 tsp vanilla
1/2 tsp mapleine extract
"Apple" Topping:
2 medium peeled, seeded, and diced chayotes
1/2 tbs lemon juice
1 tsp cinnamon
1/2 cup brown monkfruit
2/16 tsp xanthan gum
40 drops oooflavors Granny Smith Apple flavoring
Peel, de-seed, and dice chayotes and add to a bowl. Add cinnamon, 1/4 cup brown monkfruit, and lemon juice. Allow to sit for about 5 minutes. In a sauce pan, add all ingredients and simmer on medium to low heat. Once it starts to bubble, add in remaining 1/4 cup of monkfruit and stir. Lastly add in apple flavoring. Allow to simmer. Once chayote is fork-tender, add in 1/16 tsp of xanthan gum and stir until thickened. Allow to cool.
Caramel:
8 tbsp butter
5tbsp brown monkfruit
1 cup heavy cream
1 tsp vanilla
1 scoop Teamketo Salted Caramel Collagen
1/4 tsp xanthan gum
Makes 18 tbs, but you're only going to be using 9 tbs
In a sauce pan on medium heat, melt butter and monkfruit. Allow to simmer for 3-4 minutes; stir occasionally so it does not burn. Add vanilla and heavy whipping cream. Cook for another 8-10 minutes until golden brown and slightly thickened. Add collagen. Mix to combine and then add in xanthan gum. Cook for another 3-4 minutes on low until thickens and set aside.
Cookies:
Add all dry ingredients and mix, then add eggs, mapleine extract, and vanilla extract. Mix until well-combined. Form 16 even-sized cookie balls and press down using the back of a tablespoon, a small ice cream scooper or your thumb create a well. Bake at 325° for 15 minutes until lightly golden. Add in 1 tbsp of apple pie filling and place back in oven for another 5 minutes. Allow to cool, then Drizzle caramel sauce over the top!
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