Keto Instructions

1. Preheat oven to 350 degrees
2. In a large bowl, sift then whisk together almond flour, coconut flour, Swerve Confectioners Sugar Replacement, guar gum and baking soda.
3. Add softened butter, egg and vanilla extract. Work wet ingredients into dry ingredients with your hand until a loose, sticky dough starts to form. Let dough sit for 2 minutes, it will thicken a bit.
4. Press dough evenly into a parchment paper lined 8×8 baking dish.
5. Place dish into a preheated oven and bake at 350 degrees for 38 minutes altogether: the first 20 minutes covered tightly with foil, then remove the foil and rotate baking dish 180 degrees and bake for another 18 minutes. The top will become golden and a touch golden-brown around the edges. The middle will still be soft similar to a batch of brownies. Remove from oven and let stand for ten minutes, then transfer dish to freezer to cool and firm–about 20 minutes. Make sure they are cooled completely before frosting–they will firm up during this cooling process.
6. Make your frosting while you’re waiting for your cookie bars to cool.
7. Keto Cream Cheese Frosting:
8. With a hand mixer, blend together your softened cream cheese and butter.
9. Add milk + vanilla extract and blend again (it will smooth out once the Swerve is incorporated).
10. Sift in the Swerve, salt and then blend one last time. Chilling the frosting will thicken it. You can also add more Swerve for a thicker texture or more milk to thin it out. Use a rubber spatula to stir and smooth the frosting, then spread a thin layer on the top of the cookie square, cut into bars and serve. Store any leftovers in an airtight container to maintain moistness.

SCD Instructions

1. Preheat oven to 350 degrees.
2. In a large bowl, whisk together almond flour, coconut flour, gelatin and baking soda.
3. Add softened butter, egg, honey and vanilla extract. Work wet ingredients into dry ingredients with your hand until a loose, sticky dough forms. Let it stand for 3 minutes, it will thicken just a touch.
4. Spread your loose dough into a parchment paper lined 8×8 baking pan. You can dip your fingers in water, this will allow you to be able to spread it more easily–and make sure to smooth the surface so it is nice and even.
5. Place baking dish in preheated oven and bake at 350 degrees for 35 minutes total: make sure to cover it tightly with foil for the first 15 minutes, then remove foil, rotate the pan 180 degrees and continue to bake uncovered for 20 minutes. The top will be golden with a touch of golden brown around the edges. The middle will be fairly soft like a batch of brownies at this point-it will firm up during the cooling process.
6. Remove from oven and let stand for 10 minutes, then transfer to freezer for 15-20 minutes until completely cooled.
7. While you’re waiting, go ahead and make your frosting.
8. SCD “Cream Cheese” Frosting: In a food processor (or blender), cream together your soft butter and Farmer Cheese. Add in honey + vanilla extract and blend again. Place frosting in freezer for 10 minutes to firm up. (The butter will cool, which thickens the frosting).
9. Remove your frosting from the freezer and blend again in food processor until smooth. Spread over cooled cookie square, and cut into bars. 
10. Serve + Enjoy! Store any leftovers in an airtight container and refrigerate.