ChocZero Chocolate

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Dolly Parton taught us all that with a little bit of kindness and a good ole dessert, you can make any day a little better. We made the butterscotch pie from her cookbook but a sugar free version! #dollyparton #dollyrecipe #sugarfreedessert #dolly #butterscotch • Dolly Parton’s Butterscotch Pie For the Pecan Crust 1 c finely crushed gluten free speculoos cookies ½ c finely chopped pecans 4 tbsp melted butter Pinch of salt For the Maple Butterscotch Filling 4 tbsp butter ½ c brown sugar substitute ⅓ c sugar free maple syrup 1 c heavy whipping cream 2 egg yolks ¼ tsp xanthan gum 1 tsp vanilla extract ¼ tsp salt ½ c chopped pecans For Topping Sugar-free whipped cream Chopped or whole pecans Sugar free maple syrup for drizzling Optional crushed gluten free speculoos cookies Instructions Preheat oven to 350°F. Lightly grease an 8-inch springform pan or pie dish. Add the crushed cookies, chopped pecans, melted butter and salt to a bowl. Mix until everything is evenly coated and the mixture resembles wet crumbs. Press the crust mixture firmly into the bottom of the prepared pan and slightly up the sides. Bake for 8 to 10 minutes. Remove from the oven and allow the crust to cool completely. To make the filling, melt the butter in a medium saucepan over medium-low heat. Add the brown sugar substitute and maple syrup. Whisk until smooth and combined. Pour in the heavy whipping cream and add the salt. Continue heating until the mixture is hot and steaming, but do not allow it to boil. In a small bowl, whisk together the egg yolks and xanthan until smooth. Slowly add a few spoonfuls of the hot cream mixture to the egg yolks while whisking constantly to temper the eggs. Slowly pour the egg mixture back into the saucepan while whisking. Cook over medium-low heat, whisking constantly, for approximately 3 to 5 minutes or until the filling becomes thick and pudding-like. Remove from the heat and stir in the vanilla extract and chopped pecans. Pour the warm filling into the cooled cookie pecan crust and smooth the top. Allow the pie to cool slightly, then refrigerate for at least 4 hours or overnight until completely chilled and set. Before serving, top with sugar-free whipped cream, pecans and a drizzle of maple syrup. Sprinkle with crushed cookies if desired. Keep refrigerated until ready to serve. Makes 12 servings

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Healthy cheesecake? Just use some whipped cottage cheese and you have a high protein delicious dessert! #proteinsnack #cottagecheese #pumpkinspiceseason #dessertrecipes #easyrecipe • Pumpkin Cottage Cheese Cheesecake 1 cup cottage cheese (2% or 4%) ½ cup pumpkin puree 4 oz reduced-fat cream cheese, softened 2 tbsp sugar free cheesecake pudding mix 2-3 tbsp sugar free pumpkin spice coffee syrup 1 tsp vanilla extract 1 tsp pumpkin pie spice ½ tsp cinnamon Add cottage cheese to a blender. Blend for 1-2 minutes until completely smooth. Mix in pumpkin, cream cheese, pudding mix, coffee syrup, vanilla, pumpkin pie spice, cinnamon, and salt. Taste and adjust sweetness if needed. Divide into 2 small jars or dessert cups. Refrigerate for at least 1 hour (2-3 hours is even better). Top with whipped topping, chopped pecans, and a sprinkle of cinnamon before serving if desired. Makes 2 servings

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A cosmic loaded energy drink! Sugar free and delicious. #athomebarista #dirtysoda #alani #energydrinks #sugarfreesyrup

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Delicious marshmallow, chocolate, cookie s’mores bark! Our version is sugar free, gluten free, and no baking required! We love easy snack hacks! #smores #smorescookies #smoresrecipe #smoresbars #healthysnacks • S’mores Bark ¾ c sugar free marshmallow fluff 6oz keto chocolate chips 1 tsp coconut oil 16 gluten free speculoos cookies, plus extra crushed for topping Sugar free mini marshmallows, for topping Line an 8x8 square pan with parchment paper and lightly grease. Lay down speculoos cookies in the bottom of the pan, breaking a few if needed to cover the bottom. Spread fluff over the cookies. Use a torch to toast the fluff only if desired. Melt chocolate chips with coconut oil until fully melted and smooth, 30 second increments in the microwave. Pour chocolate over marshmallow layer and spread out evenly. Top with additional crushed speculoos cookies, mini s’mallows, and sea salt if desired. Place pan in refrigerator until the chocolate is set. Makes 9 servings

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Dad says there’s always time for sugar free pumpkin spice coffee! We agree. That’s why we make sugar free pumpkin spice syrup. Are you a pumpkin lover? #coffee #coffeetiktok #dadsoftiktok #daddaughter #sugarfree

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A white chocolate iced latte. We made ours at home so it’s sugar free and less expensive than a takeout coffee! #whitechocolate #icedlatte #coffeeathome #sugarfreecoffee #barista

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Mama is gonna show y’all how to make a sugar free strawberry refresher at home! #refresher #drinkydrink #mocktail #momsoftiktoks #sugarfree

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It’s our turn to enter the chat with WaterTok! We make sugar free syrups too, and we have peach and strawberry! Sugar free, low carb, and no artificial dyes or sweeteners. Just all natural monk fruit. #watertok #peachwater #wateroftheday #sugarfree #waterflavor #flavoredwater

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Did y’all know that we are in Whole Foods nationwide? We are also in several stores around the US! Have you seen us locally? Tell us where! #wholefoodshaul #wholefoods #groceryshopping #healthysnacks #healthygroceryhaul #greenscreenvideo

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Fall in a cup? This is the perfect fall latte. Cinnamon chai latte made at home. #cinnamonchailatte #coffeetiktok #coffeeathome #falldrinks🍂 #latteathome

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An easy low carb dessert? Use our delicious cookie spread to enhance sugar free brownies! #brownies #lowcarbdessert #sugarfreebaking #sugarfree #desserttok • Cookie Butter Brownies 1 c butter, melted 2 tbsp coconut oil 1¼ c granulated sweetener substitute 1 c brown sweetener substitute 4 eggs, room temperature 1 tsp vanilla extract ½ tsp salt 1 c almond flour ¼ c lupin flour 1 c cocoa powder 1 jar gluten free cookie butter Cookie butter layer - Line a 9 x 9 inch baking pan with wax paper. Heat about 1 cup of the cookie butter in the microwave for 10-15 seconds and pour it into the prepared pan. Freeze for 30-45 minutes, or until firm enough to lift out. For Brownies - Preheat oven to 350. In a large bowl, whisk together the melted butter, oil, and sweeteners until smooth and combined. Add the eggs one at a time, whisking well after each. Stir in the vanilla extract and salt. Add the flour and cocoa powder and mix just until combined, do not over mix the batter. Remove frozen cookie butter from pan and set aside. Line the pan with parchment and spray with nonstick spray. Pour ½ the batter in, carefully place cookie batter layer on top, then spread remaining batter over the top, gently covering it completely. Warm remaining cookie butter in microwave 10-15 seconds. Dollop spoonfuls over the top of brownie batter and use a butter knife to gently swirl the cookie butter into the top layer of brownie batter. Bake 35-40 minutes until edges are set and toothpick inserted in the center comes out mostly clean, with a few crumbs. Allow to cool completely before slicing and serving. Makes 12 servings

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ChocZero Fluff: a fun easy to make snack dip! #fluff #dessertdip #easyrecipe #healthysnacks #snackhack