LOW CARB PEANUT BUTTER COOKIES AND OR COOKIE CRUST and Coconut Cheese Cake. 

1 cup of Natural Peanut Butter (non Hydrogenated)

1 whole egg

3/4 cup of blanched almond flour

3 Tablespoons of PB2 powder

1 teaspoon baking Soda

1/2 teasp of Xatham gum

1/2 cup of butter

3/4 cup of Swerve or Pyure Sweetner

1/4 Teasp of Sea Salt

1 teasp of Vanilla Flavoring

Heat oven to 350 degrees.  Spray cookie sheet with coconut oil or equivilent.

Mix room temperature butter until creamy add vanilla, sweetener, egg,  salt baking powder, almond flour. Mix until dough consistency.  Place in refrigerator for about 20 minutes to get mixture cool and dough like.... Then  in about a 1 inch ball place on cookie sheet then press gently across dough with a fork.  Place in pre-heated oven and cook for about 12 to 14 minutes until golden color...

I took the same recipe above and pressed into my cheese cake pan for the crust of my Coconut Cheese Cake bites  cooked cookie crust in mini muffin pan for about 5 minutes at 350F.  Take out of oven Add about 1  teaspoon (adjust amount by size of muffin pan you use) of Cheese Cake mixture on top of cookie put back in oven for about 20 minutes until the cheese cake feels firm to touch...

Recipe below for the coconut cheese cake and pictures on how it was used...The day that I made these.  I put some of the cookie crust in a mini muffin pans to create the bites.  The rest was spread even in my cheese cake pan....below is the recipe for the Coconut Cheese Cake mixture that I spread between the two.  However if you choose just to make the cake you will get a very nice thick cheese cake or one that is a little thinner if you use part of the recipe for cheese cake bites.  Your choice to be used however, you like...

Coconut Cheese Cake

Cream Cheese (3 8-ounce packages), softened

3/4 to 1 cup Swerve of Pyure Sweetener, depending on how sweet you like it

3 large eggs, room temperature

2/3 cup full fat coconut milk (canned), room temperature

1/2 tsp vanilla extract

1/2 tsp coconut extract

• Reduce oven temperature to 300F.
• In a large bowl, beat cream cheese on medium until smooth. Beat in sweetener until well combined.
• Beat in eggs one at a time, scraping down sides of bowl and beaters as needed. Then beat in coconut milk, vanilla extract and coconut extract until smooth.
• Brush the sides of the springform pan with a little oil or melted butter and then pour the filling over the cooled crust.
• Place springform pan on a cookie sheet and place on the center rack on the oven. On the rack below, place a large baking dish filled with water.
• Bake 1 hour 30 minutes to 1 hour 45 minutes, Use less time if you divided recipe between cheese cake bites and cake approximately 1 hour or until edges are set and center just barely jiggles when shaken. Remove and let cool completely.
• Run a sharp knife around the edges of the pan and remove sides. Cover with plastic wrap and refrigerate at least 3 or 4 hours.

Topping:

In a large bowl, beat whipping cream, sweetener and extract until stiff peaks form. Spread over chilled cheesecake.

Sprinkle with toasted coconut (I simply toasted mine in a dry skillet over medium heat, shaking until coconut was lightly browned).