Monday, October 6, 2014

Gluten-Free Coconut Cream Cheese Squares


This recipe, made with coconut flour, is a very satisfying dessert, especially with caramel sundae syrup on top. I, personally, liked this dessert better the day after I made it. I kept it in the fridge overnight, pulled it out this morning, poured myself a cup of coffee and thoroughly enjoyed these little goodies. And as always, the chocolate chips I added to the recipe makes these scrumptious coconut cream cheese squares even more divine.


- 1, 8 oz. package of 1/3-less fat Philadelphia Cream Cheese, softened
- 1 stick of butter (I used Imperial)
- 4 eggs
- 1/2 cup Splenda, sugar substitute
- 1 cup coconut flour
- 2 1/2 tsp. vanilla extract
- 1/4 cup Hershey's milk chocolate chips
- Fat-Free Smucker's Caramel Sundae Syrup

Preheat oven to 350 degrees. Spray Pam baking spray in an 11-inch by 7-inch baking dish. Beat butter and cream cheese in a mixing bowl with an electric mixer until light and fluffy. Add eggs, one at a time. Beat well. Add Splenda gradually and continue mixing. Add coconut flour, vanilla, and chocolate chips; and mix until well blended.

Pour batter into the baking dish and bake for 25 or 30 minutes. Let cool and slice into squares. Add 1/4 tsp. to 1/2 tsp. of caramel on top of each piece, pour yourself a cup of coffee, and enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

"Bacon and alcohol can have gluten? 
Dang, there goes my weekend." - Anonymous

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