2004-05-07T07:37:00.000-07:00

SUGAR COOKIES

1 cup ALMOND FLOUR
¾ CARB RITE SMOOTHIE PROTEIN POWDER
2 tsp. baking powder
¼ tsp. nutmeg
¼ tsp. cinnamon
¼ cup SPLENDA
¼ cup STEEL’S NATURE SWEET CRYSTALS
1 stick butter, softened
1 egg
1 tsp. vanilla extract
1 tsp vanilla butter-nut flavoring

Combine almond flour, whey protein powder, baking powder, nutmeg and cinnamon together in a bowl and set aside. Cream butter and SPLENDA sweetener together until light and fluffy. Add vanilla and blend well. Add egg and mix on high until light and fluffy. Slowly add flour mixture and combine only until incorporated well. Wrap in plastic wrap and refrigerate at least two hours or overnight. Roll into 2 logs and chill. Slice to desired thickness. Bake at 325 degree oven until lightly browned. Sprinkle with SPLENDA.

Entire recipe is less than 25 carbs. Amount of carbs per cookie depends on size of cookie.

NOTES: Items in bold can be found at ZAMLOW'S SUGAR FREE LOW CARB

Find more recipes at http://www.eatsugarfree.com/recipes.htm.

2004-05-07T07:30:00.000-07:00

SUGAR FREE CHOCOLATE COOKIE

¼ cup Shortening
¼ cup STEEL’S NATURE SWEET CRYSTALS
1 egg
1 tablespoon Vanilla Extract
2 tablespoon heavy whipping cream
1 ¼ cup BENARD’S WHITE OR CHOCOLATE CAKE MIX
½ cup WALDEN FARMS SUGAR FREE CHOCOLATE SYRUP
1 teaspoon cinnamon
6 packets SPLENDA
1 cup crushed pecans

Cream shortening; add sweetner, egg, vanilla, and milk. Blend well (do not over blend!!)

Add about ½ of the Benard’s cake mix, cinnamon, and nutmeg, mix well and stir in chocolate syrup and remaining cake mix, fold in pecans last.

Drop small balls (approx. quarter-sized) onto un-greased cookie sheet.

Bake at 350 degrees for 15-18 minutes.

Note: For Almond Sugar Free Cookie Omit Chocolate Syrup and add 1 tsp almond flavoring. Use Benard’s White Cake Mix.

For more recipes visit ZamLows Sugar Free Low Carb's Recipe Section at http://www.eatsugarfree.com/recipes.htm

Sugar free diets and recipes for diabetics