In a mixing bowl, mix together mug cake mix, coconut flour, melted butter, and egg. Stir in chocolate chips. Line air fryer rack with parchment. Using cookie scoop, scoop six balls of cookie dough and place on prepared rack. Air fry cookies at 350 degrees, for 5-10 minutes, checking at 5. Cookies should be a deep golden brown around the edges when done.
In a mixer, use a paddle attachment mix together softened cream cheese and butter until smooth. Mix in vanilla extract and powdered erythritol. Lastly, add the shredded coconut. Shape the candy into ovals, between 1 tsp and 1 tbsp in size, and roll in cinnamon. Chill Irish Candy on a parchment lined cookie sheet until set, then store in air-tight container.
Preheat oven to 400° F. Line a 9×13 cake pans with parchment paper.
To make the the strawberry layer, mix together egg yolks, erythritol, vanilla, and strawberry jello. Mix in oil and coconut flour. In a clean mixing bowl, beat egg whites until stiff peaks form. Mix half of the egg whites into cake batter, then fold in the rest. Spoon batter into prepared pan, and bake for 30-35 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out clean or crumby. Let cakes cool in pan before cutting. Cut into 16 rectangles and refrigerate until ready to assemble.
Make jelly filling by heating up jam, water, and erythritol in a small saucepan on high heat, stirring constantly until erythritol is dissolved. Slowly add xanthan gum, and whisk until combined. Remove from heat and let sit while preparing whipped cream filling.
Add heavy whipping cream, gelatin, sugar substitute, and vanilla to mixer and whip until stiff peaks form, then whip a minute more. Filling should be thicker than whipped cream but not as thick as butter. Store in refrigerator until ready to use.
Fill one pipping bag with cream filling and another with jelly filling. Pipe a layer of jelly filling on 8 rectangle cakes, then add whipped cream filling. Carefully top with another layer of cake. Decorate the top of each cake stack with more whipped cream or a dusting of powdered erythritol.
2 tbsp low-carb dark chocolate chips (such as Bake Believe)
Combine 1/2 cup heavy whipping cream, 1/4 cup powdered erythritol, cocoa powder, and instant coffee with a whisk. Let chill in refrigerator while preparing pudding.
Simmer 1/8 cup heavy cream, 1/8 cup coconut milk, and 1/8 cup erythritol in a small saucepan until sweetener is dissolved. In a separate bowl, beat egg yolk, and temper before adding to the saucepan. Heat until the mixtures reaches 160 degrees, then reduce heat to low and whisk in cocoa powder and xanthan gum. Stir constantly, until thickened then remove from heat and mix in butter and vanilla.
In microwave safe rectangle glass 2-cup dish, prepare Primal Noms mug cake according to package instructions. Using a skewer, poke holes in mug cake and pour hot pudding over the cake’s surface. Use a spoon to spread the pudding over the top of the mug cake and in all the holes of the cake.
Remove, chilled mocha cream and beat in a mixer on high until very stiff peaks form. After cake has cooled, spread mocha frosting over the top of the cake, and top with sugar free chocolate chips.
Add ricotta, jello mix, almond and vanilla extract and sugar substitute (use 1/4 cup for heavier sugar substitutes, or 1/2 cup for the more powdered variety, or to taste) to food processor or blender. Process on high until smooth. Scrape sides of processor and repeat. In a mixing bowl, add heavy whipping cream and sugar substitute. Beat with whisk attachment until stiff peaks form. Use piping bag to layer cherry ricotta and whipping cream in small dishes. Top with a drizzle of Sugar Free Hershey’s Chocolate Syrup. Alternatively, fold whipped cream into ricotta for a more light and fluffy mousse. Makes 16 half-cup mousses.