..:::Any Ideas For Low Carb Cookie Dough?:::..

[SummerKutie16]

im having a cookie dough craving right now!~ any ideas for a low carb dough?

[Naja]

Start with a base of cream cheese. Blend it up with some Splenda, an egg yolk and a low carb flour substitute such as ground pork rinds. Add a few pieces of sugar free chocolate or nuts (if you are on OWL) and enjoy. Sugar free peanut butter is also a good addition, or unsweetened pure cocoa powder.

[SummerKutie16]

awesome!~ Thank u!

[cmcole]

Tracy's Toll House Cake or Cookies
From: "Digital Art Resources"
Newsgroups: alt.support.diet.low-carb

2 cups almond meal
1 cup softened butter
5 whole eggs
¾ cups Splenda®
¼ cup Brown Sugar Twin
1 tsp Baking Powder
½ tsp salt
2 tsp vanilla
½ cup sugar free chocolate chips

Preheat oven to 350 degrees. In a mixing bowl cream the butter and the "sugars". Add eggs one at a time mixing well with each egg. Add almond meal, salt, baking powder and vanilla and mix well. Add the sugar free chocolate chips. Grease or spray with Pam a non-stick bread pan. Flatten cake mixture into pan. Bake for 50 minutes. Cool completely, preferably in the refrigerator.
Take the bread out of the pan and slice the cake down the center lengthwise and then into 12 slices per length to end up with 24 "half" slices at 2.4gm carb per slice.

To stretch even further drop by teaspoonfuls onto a greased cookie sheet and flatten out a bit, bake 8 or 9 minutes at 350. Total carbs per recipe: 100

p.s. please don't eat the raw '"dough" there are too many raw eggs for my taste to be considered safe! if you are looking for a cookie dough experience ask and I will tell you an awesome recipe with no eggs!

Old-Fashioned "Sugar" Cookies
From: Low Carb Luxury

1 ¼ cups almond flour
1 cup Splenda®
1 egg
½ tsp butter flavored extract
1 tsp vanilla extract
¼ cup butter, softened
Splenda® or Keto SweetTM granulated sweetener [optional]

Preheat oven to 350°F. Mix almond flour with Splenda®, sifting until well mixed. In a separate bowl, lightly beat egg and then mix well with extracts and softened butter. Add to dry ingredients and mix really well.

Form dough into 24 small balls and space evenly on two ungreased cookie sheets (most cookie sheets will hold 12 cookies - 4 rows of three - very evenly.) Press moderately to flatten to a silver-dollar pancake size. If you choose, sprinkle liberally with granulated Keto Sweet, just as you would traditional "sugar" cookies. Bake for approximately 8 minutes at 350°. They will slide right off the cookie sheet. Cool 5 minutes before eating.

Makes 24 cookies. 2 carbs per cookie.

Almond Cookies
3/4 c. almond flour (or finely ground almonds)
1/2 c. soy flour or soy powder
1 c. Splenda
1 egg
1/2 tsp almond extract (or use vanilla for a less Almond-y flavour - the almond flour gives it a pretty almond-y taste as it is)
1/4 c. softened butter

form into 14-18 small balls, about 1" diameter. flatten slightly. cook at 350* til firm and golden on the bottom.

According to Fitday, somewhere between 1-1.5 g. carb per cookie.

NOTE: I used soy flour. after rolling the dough my hands smelled so bean-y from the flour I thought I would vomit, and the raw dough tasted really strong with soy. to my delight, the soy smell and flavour was gone in the finished cookie. My understanding is that soy flour is made from raw soybeans, soy powder is the same thing, but made from roasted soybeans, and tastes much more mellow. Next time I will try the soy powder, but in the end the soy flour tasted fine.
Posted to Active Low Carber Forum by Mac1
Almond Cookies

2 sticks butter, softened
16 packets Splenda® (equiv. to ½ cup sugar)
2 tsp vanilla
2 tsp almond extract
1 tsp cold water
2 cups Carbolite bake mix
1 cup almonds, ground (food processor works well)

Using electric mixer on low speed, cream butter and Splenda®. Blend in vanilla, almond extract, and cold water. Add ground almonds and Carbolite. Blend until dough is thoroughly mixed. Scrape beaters into bowl. Dough will be dense. Use a 1-teaspooon measuring spoon to scoop up one rounded tsp of dough at a time.

Roll dough into a ball between palms of hands. Place on ungreased cookie sheet. Press the tines of a fork onto cookie ball to flatten it. Cookies do not expand when baked, so you can place them ¼-inch apart on the cookie sheet. You'll probably need two cookie sheets. When sheet is full, bake at 350-degrees for 10-12 minutes, until edges of cookies are browned. Do not over bake. Recipe makes five dozen (60) cookies.

Note: You can roll out this dough and use cookie cutters for any shape you like. The cookies will hold their shape perfectly as they bake. If desired, top cookies with an almond sliver or a sprinkle of Splenda® before baking.

Carbs for total recipe: 18 gm. using Splenda®. (Depends upon carbs in sweetener used.) Carbs per cookie: ⅓ gram.

Pinwheel Cookies
Prep time: 15min Cook time: 17min
28 servings (1 cookie per serving)

I made these cookies over the weekend. The recipe is from the Atkins for Life book. I thought they were pretty good - nice chocolate fix and the walnuts add a satisfying crunch.
Dough:
1cup Atkins bake mix (I used CarbSense bake mix)
4oz cream cheese, softened
2Tbs butter, softened
2Tbs sour cream
2 packets sugar substitute
Filling:
¼cup finely chopped walnuts
¼cup sugar-free chocolate chips
¼tsp ground cinnamon

Heat oven to 350F. Line two baking sheets with aluminum foil and set aside. Using an electric mixer on low, beat bake mix, cream cheese, butter, sour cream, and sugar substitute until well combined. Form dough into a rectangle, cover with plastic wrap, and refrigerate for 20 min.
While dough is chilling, combine walnuts, chocolate chips, and cinnamon.
Roll dough between two pieces of plastic wrap to form a rectangle measuring 10x14 inches. Remove top layer of plastic wrap. Sprinkle filling evenly over dough, leaving a ½ inch border. Roll up jellyroll style, beginning with the long side and using bottom sheet of plastic wrap to help roll the dough into a cylinder. With a sharp knife, cut roll into ½ inch slices. Arrange slices on prepared sheets. Bake 17 minutes, or until lightly golden and set.

Per Serving: Carbohydrate - 3g Net Carbs - 2.5g
Fiber - .5g Protein - 6.5g Fat - 5g Calories – 66

Christmas Cookies

2 sticks butter - room temperature
½ cup non-hydrogenated shortening or lard
½ cup Splenda®
1 egg
¾ tsp (from the package) Kool Aid or Wylers no sugar added drink mix
[Use "Red" flavor (Cherry/Strawberry etc.) for red cookies, and Lime for green cookies]
1 cup vanilla whey protein powder
½ cup oat flour
1 tsp baking powder
Additional ⅓ cup Splenda®
Food color - optional

Preheat oven to 350°F. Cream softened butter, shortening and ½ cup Splenda®. Add egg and mix. (If you're using the optional food color for added drama, add a few drops now and mix thoroughly.) Add drink mix, vanilla whey protein powder, oat flour and baking powder and mix until blended. Refrigerate ½ hour. Put ⅓ cup Splenda® in a small bowl. Roll dough into small balls and roll each lightly in Splenda®. Bake at 350°F for 5-7 minutes, being careful to watch so they don't burn.

Makes 5 dozen cookies. 1 carb per cookie.

Nancy's Low Carb Lemon Squares (bar cookies)
Recipe By: "Nancy Huffines" alt.support.diet.low-carb

Crust:
3/4 cup almond flour
¼ cup oat flour
½ cup Splenda
½ cup softened butter
½ tsp guar or xanthan gum (optional, just helps hold it together better)

Filling:
2 large eggs
1 cup Splenda
½ tsp baking powder
¼ tsp salt
2 Tbsp lemon juice

Blend crust ingredients and pat into a Pam sprayed 8 x 8” baking pan. Bake for about 18 minutes or until very lightly browned and set (not shiny any more). Beat the ingredients for the filling (topping) for about a minute, pour evenly over the pre-baked crust and bake again for about 15-20 minutes or until barely browned and set. Let cool at room temperature, cut into 16 even squares. Keep cool in the refrigerator.

Per Serving 2.549 carbs & 103 cals per 1 of 16 servings.

Cheryl's Low Carb Snickerdoodles
From: Mary Kay

½ cup butter, softened
3 ounces cream cheese, softened
1 small package sugar free instant vanilla pudding mix
1 tsp vanilla extract
6 packets Splenda®
1 cup soy protein isolate
¾ cup nuts, chopped
¼ cup heavy cream (approximately)
Splenda®/cinnamon blend (combine to taste)

Preheat oven to 350 degrees. Grease cookie sheet. Cream the butter and cream cheese together until smooth. Add the pudding and mix well. Add the vanilla, Splenda® , soy protein isolate and nuts. Add as much as the ¼ cup of heavy cream as you need to create a soft dough. Roll dough into 36 small balls. Place balls on cookie sheet and flatten slightly with the bottom of a glass or the palm of your head. Sprinkle with a mixture of Splenda® and cinnamon.

Bake at 350 degrees for 10 to 12 minutes. Cool on wire racks.
Makes 36 cookies @ <1 carb each.

Variations: To make Chocolate Nut cookies, use chocolate pudding mix and add 1 tsp of chocolate extract to mix. Sprinkle with additional plain Splenda® instead of the Splenda® /cinnamon blend.

To make Lemon Pecan Cookies, use lemon pudding mix and add ½ tsp lemon extract to mix. Use pecans for the chopped nuts. Sprinkle with additional plain Splenda® instead of the Splenda® /cinnamon blend.
Chocolate Flaxseed Cookies
From: Wendy Tompkins

½ Stick Butter Softened (I think that's like 4 Tbsp )
1 ½ Tsp Vanilla
1 ¼ cup Splenda®
2 Eggs
3 Tbsp unsweetened Cocoa
2/3 cup Soy Flour
⅓ cup Flaxseed
½ Tsp Baking Powder

I was experimenting last night and made some pretty tasty cookies. I bought some soy flour and was really dissatisfied with the smell and taste of it but this seems to hide the taste well. I tried to pay attention to the amounts I used so I hope this works for you as well. They get really puffy and look almost like a brownie!

Blend butter, vanilla, Splenda®, eggs and cocoa with mixer until well blended. Add soy flour and baking powder and mix. Last add the flaxseed.

The dough will be really sticky but just drop on to greased cookie sheet and bake at 350 degrees for about 10 minutes.

Santa's Village Cookies

1 cup non-transfat shortening or lard
1 ½ cups Splenda®
2 tsp vanilla
2 eggs
2 ¼ cups almond flour (finely ground almonds)
1 tsp baking soda
1 tsp salt
2 low-carb white chocolate bars (Ross, Carbolite, etc.) frozen and broken into pieces
½ cup walnut pieces Preheat oven to 350°F.

Blend shortening or lard with Splenda® in a large bowl. Beat in vanilla and eggs. Set aside. Sift remaining dry ingredients together. Add dry mixture to wet mixture, blending well. Stir in walnuts, and most of white chocolate pieces (reserve a few pieces for decorating tops if you like.)

Drop from tsp on ungreased cookie sheet and flatten a bit with palm. Decorate tops with white chocolate pieces if you like. Bake in moderate oven 375 degrees for 10 minutes or until golden brown. Remove cookies with spatula to wire racks; cool completely.

Makes 2 dozen. 1.4 effective grams of carbohydrate per cookie.

http://www.lowcarbluxury.com/newsletter/

Winter Snowflake Cookies

½ cup DaVinci Sugarfree Vanilla Syrup
6 packets Splenda
1 cup rolled oats
1 cup unsweetened flaked or shredded coconut
1 Tbsp unsalted butter
2 extra large eggs
1 tsp vanilla extract
2 tsps baking powder
½ tsp salt

Preheat oven to 350°F. Bring a bit more than ½ cup Sugarfree Vanilla Syrup to a boil and measure out ½ cup. Pour boiling syrup over oats. Mix, cover, and set aside to soak. Meanwhile, beat the butter, Splenda, eggs and vanilla together until fluffy and smooth. Add coconut, baking powder and salt to the oats; then pour the oats into the creamed mixture and combine well.

Drop by teaspoonful 2-3 inches apart on a greased cookie sheet. Bake 12-15 minutes and cool completely on rack. Store in an airtight container - layers separated by waxed paper or paper towels.

Makes 24 cookies. 3 effective grams of carbohydrate per cookie.

http://www.lowcarbluxury.com/newsletter/ December 5, 2003

Peanut Butter Cookies

½ cup chunky or smooth (no sugar added/natural) peanut butter
½ cup Splenda
2 Tbsp Brown Sugar Twin
¾ cup heavy cream
½ cup chopped pecans, almond pieces or broken hazelnuts
½ tsp baking powder
4 Tbsp almond flour
1 Tbsp macadamia nut flour (optional)
2 tsp vanilla extract

Preheat oven to 375°F. Mix all ingredients well and drop onto greased cookie sheet by tspfuls. Bake about 10 minutes, or until set but not hard. Be careful not to burn!

Total carbs in recipe: 38. If making 10 large cookies, they are 3.8 carbs each. If making 16 smaller cookies, they are 2.4 carbs each.

LC Spritz Cookies

1 cup wheat protein isolate (1.65 g.)
⅓ cup soy protein isolate
⅔ cup oat flour OR (26 g.)
¼ cup soy flour and (3 g.)
¼ cup oat flour, rounded
3/4 c. almond flour (10 g.)
1/8 tsp salt
½ cup Erythritol
¼ cup Splenda (feel free to sub your favorites) (6 g.)
1 cup butter (not quite room temp but not right out of the 'fridge)
1 egg (0.6 g.)
2 tsp vanilla extract (0 g.)
1 tsp almond extract (or another of vanilla)
food coloring, if desired

Sift together WPI, SPI, oat and almond flours, salt and sweeteners. Cut in butter with a pastry blender or fork (not your hands - dough will get too warm). When well mixed, add egg, flavorings and desired color. Mix at medium speed of electric mixer until well blended. Dough will be somewhat elastic.

DO NOT REFRIGERATE. You will end up with hardening chewing gum consistency that won't allow a press to work or the dough to stick to a cookie sheet.

Fill cookie press and have at it! Ungreased cookie sheets, please. Bake 5-6 minutes at 375º and remove to paper towels or racks to cool.

These cookies are almost to "real Spritz" consistency, and in the absence of white flour, I think this is about as close as they'll come. Using soy or oat flours will up the texture a bit, but it also will increase the carb count, which is: 44.25 for the batch. Per cookie (5 dozen), that's 0.74 carbs each.

Erin's Easy Peanut Butter Balls
Posted by Erin
CarbsPerServing: 4
Prep Time: 10 minutes

2 scoops of Vanilla Shake Mix
2 tablespoons of Natural Peanut Butter
3 drops of Stevia or 1 packet of Splenda n/a

Mix all ingredients in a bowl. Roll into any size desired. Freeze for at least 1hour. Enjoy!

More great recipes like this one can be found at: LowCarbFriends.com Recipe Room http://www.lowcarbfriends.com/cgi-bin/recipe/recipe.cgi

Melissa's Shortbread

1 cup butter
½ cup erythritol
¼ cup Splenda1
2 cups Chef's blend flour
1 teaspoon salt

Cream the butter and sweeteners together. Mix in the salt. Add the flour.
Press this dough into a shortbread mold or a square baking pan (I sprayed mine
with Pam, too). Make fork pricks in the dough, a couple where you estimate
each cookie to be. Bake at 325 for 25-30 minutes. Remove from the oven and
immediately cut into squares. Allow to cool before serving or removing from the
pan. It will be very flaky and will fall apart until it cools.

This probably could be used as a pie crust, too.

Orange Spice Cookies
Makes about 40 cookies

Here is a recipe for spice cookies that started off in life as a faux carrot cake. Funny how things change! This recipe makes a soft, cake-like cookie. You can use ½ tsp. orange extract in place of the orange zest or omit it for a plain spice cookie. Leaving out the walnuts will lower the count by 8 grams and the fiber by 4.

5 oz. pork rinds, finely ground (2 cups ground)
½ cup granular Splenda
½ cup brown Sugar Twin
1 tsp. baking powder
1 tsp. baking soda
4 Tbsp. cinnamon
1 ½ tsp. dried ground ginger
½ tsp. ground nutmeg
½ cup finely chopped walnuts
1 Tbsp. finely grated fresh ginger root
2 tsp. finely grated orange zest
1 Tbsp. pure vanilla extract
½ cup sour cream
3 eggs

Preheat the oven to 350°F.

Combine the pork rinds, Splenda, Sugar Twin, baking powder, soda, cinnamon, ginger and nutmeg with a whisk until blended. In a separate bowl, beat the fresh ginger, orange zest, vanilla, sour cream and eggs together. Stir into the pork rind mixture until well blended.

Drop rounded tablespoons onto parchment lined baking sheets, 2-inches apart. Flatten with the bottom of an oiled glass. Bake for 12 minutes. Transfer the cookies to cooling racks to cool.

Total Calories: 1846
Fat: 124 grams Carbs: 62 grams
Fiber: 20 grams Protein: 120 grams

Tanya's Almond Joy Branabars

Break up 9-10 bran-a-crisp crackers and whirl through the food processor until ground--that equals one cup. Then coarsely chop one cup of walnuts--I left some nice big chunks.

In a bowl combine:
1 cup prepared bran-a-crisps
1 cup chopped walnuts
4 heaping scoops chocolate whey powder
2 TB quick oats
¼ cup Splenda
2 packets Equal
2 TB coconut
1 TB Nestle's cocoa

On stovetop, melt:
¼ cup cream
¼ cup water
¼ cup butter

Remove the above from the heat and add 1 tsp coconut extract and 2 tsp almond extract and use wire whisk to make sauce smooth. Pour over dry ingredients and mix well. Press into buttered pan of choice with buttered fingers. Chill and cut.
I used a 7x11 pan and cut mine into 10 nice sized bars.
Based on SWEETENED coconut and not deducting for the walnut fiber, this came in at 5.2 a bar and the whole recipe totals 51.75.
So with unsweetened coconut and deducting the walnut fiber, it'd be closer to half that.

Lemon Macaroons
Serving Size : 30


3 egg whites
1 teaspoon lemon peel -- shredded
1 Tablespoon lemon juice
2/3 cup Splenda
1 1/3 cups unsweetened coconut meat -- flaked

Beat egg whites and lemon juice in a medium bowl with an electric mixer on high until soft peaks form (tips curl). Gradually add Splenda, about one tablespoon at a time, beating till stiff, glossy peaks form (tips stand straight). Fold in the lemon peel and coconut.

Drop mixture by rounded teaspoons two inches apart onto a lightly greased (parchment paper, silicone sheet) cookie sheet. Bake in 325 oven about 20 minutes, or until edges are lightly browned. Transfer to wire racks to cool.


Per Serving: 27 Calories; 2g Fat (71.2% calories from fat); 1g Protein; 1g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 7mg Sodium. Exchanges: 0 Lean Meat; 0 Fruit; 1/2 Fat.




Susan's Walnut Macaroons
Shared By: Rani Merens

1 large egg
1 ½ cups of very finely ground walnuts
½ cup of splenda
¼ teaspoon of cinnamon

Combine all ingredients thoroughly. Form the dough into 1 ¼-inch balls. Place the balls onto greased baking sheets and flatten slightly. Bake at 325° for 15-20 minutes.

This recipe is courtesy of Rani's Low-carb Cook's Nook Chat on AOL.

Brett's Low Carb Almond Biscotti

2 cups Atkins Bake Mix
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup butter
18 packets Splenda artificial sweetener
3 large eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
¼ cup toasted almonds

Mix the bake mix, baking powder and salt in a small bowl and set aside. Beat the butter and Splenda in a large bowl with an electric mixer on medium speed until light and fluffy. Beat in the eggs and vanilla. Gradually add the bake mix mixture, beating well after each addition. Stir in the toasted almonds. Consistency will be crumbly, somewhat like Play Dough that has begun to dry out. (Sorry, I have 3 kids and it is the only analogy I can think of.)

Divide the dough into 2 equal portions. On a lightly "floured" board (use bake mix to "flour") shape the dough into 2 10" logs about 1" in height and 2" wide. Place the logs at least 2" apart on a greased and floured (with bake mix) cookie sheet.

Bake 20-25 minutes or until lightly browned. Remove from cookie sheet and place on a cutting board and let cool for 5 minutes. Using a serrated knife, cut the logs diagonally into ½" slices. Place them upright on a cookie sheet ½" apart. Bake again for 10 minutes, until the dough looks slightly dry. At this point, I turn off my oven and just let them sit in the oven until it cools down (you can't get these too dry to dip in coffee).

Remove from the cookie sheet. Cool for 30 minutes or a wire rack and store in a tightly covered container.

Makes 36 biscotti @ 54.5 calories, 3.5 grams fat, 4.6 grams protein, and 1.4 grams carbohydrates.


Pudding Cookies
Shared By: Rani Merens
From: www.peavine.com

1 stick (½ cup) butter
2 ounces cream cheese
1 small box any flavor sugar free pudding mix
½ teaspoon vanilla
1 cup soy protein powder
1 ounce chopped nuts

Soften the butter and cream cheese and mix well. Add the pudding and stir until mixed. Stir in vanilla, soy powder, and nuts. Roll in 1 ½-inch balls and carefully flatten.

Bake at 350 degrees for 10--12 minutes. Sprinkle with artificial sweetener, if desired.

Note From Rani: I don't think these make the greatest cookies, but the raw dough is AWESOME. If you are a raw-dough nibbler, I think this would be a good one to make/nibble while making stuff you shouldn't eat!

This recipe is courtesy of Rani's Low-carb Cook's Nook Chat on AOL.


Cheesecake Cookies

1 pkg. cream cheese, softened
1 egg
½ tsp vanilla
3/4 c Splenda
a VERY few grains of salt

Beat softened cream cheese with the egg, add vanilla, salt grains and Splenda. Drop by spoonfuls onto a lined, sprayed cookie sheet. Bake at 350 until the edges are browned-about 12 minutes. They will puff; then fall. When they wrinkle on top, they're ready. Remove from cookie sheet and place onto cooling racks. Store leftovers (?) in airtight container.

The recipe should make 60 cookies at .43 carbs each.

Cream Cheese Sugar Cookies

1 cup Atkins Bake Mix
4 oz cream cheese
1 cup Splenda
1 tsp sf vanilla
¼ tsp almond extract
1 cup butter
1 pinch salt
1 large egg (or 2 small)
1 tsp baking soda
Chopped Almonds

Cream butter, cream cheese, eggs, vanilla, Splenda, almond extract, salt, soda. Add Atkins bake mix until it is a consistency that allows you to roll. Roll into small ball and flatten into cookie and sprinkle with chopped nuts. Bake at 365 (about 8 minutes). These do not brown on top; watch carefully. They are
easily crumbled. I also use these crumbled up for cheese cake crust!


Gingerbread Cookies

These cookies are wonderful (and very Christmas-y) as-is, but if you want to frost them, they make a big splash with guests or your kids! Just mix 8 oz cream cheese with 1/3 stick of softened butter. Blend in 4 packets of Splenda and a dash of vanilla extract. Blend until creamy. A drop or two of food color will allow you to make gingerbread "ornaments".

1 3/4 cups almond flour
¼ cup oat flour
¼ lb (1 stick) softened butter
½ cup granular splenda
1 Tablespoon Brown Sugar Twin
1 Tablespoon Molasses
2 teaspoons water
1 teaspoon vanilla extract
1 ½ teaspoon ground ginger
1 teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon ground cloves
½ teaspoon salt

Preheat oven to 300°F.

Cream butter with Splenda and Brown Sugar Twin in a large bowl. Add water and spices and mix well. Gradually add almond flour and mix to a stiff dough.
Form into small balls and place on greased cookie sheet at least 1" apart.

Bake at 300°F for 20 minutes. After five minutes in oven, press cookies down with a fork in a criss-cross manner. Continue baking, being careful not to burn and adjusting time for your oven.

Makes about 2 dozen cookies - 1.4 effective grams of carbohydrate per cookie.

The Low Carb Luxury Online Magazine: December 5, 2003

Lemon Macaroons

Serving Size: 30

3 egg whites
1 teaspoon lemon peel -- shredded
1 Tablespoon lemon juice
2/3 cup Splenda
1 1/3 cups unsweetened coconut meat -- flaked

Beat egg whites and lemon juice in a medium bowl with an electric mixer on high until soft peaks form (tips curl).

Gradually add Splenda, about one tablespoon at a time, beating till stiff, glossy peaks form (tips stand straight)

Fold in the lemon peel and coconut.

Drop mixture by rounded teaspoons two inches apart onto a lightly greased (parchment paper, silicone sheet) cookie sheet.

Bake in 325 oven about 20 minutes, or until edges are lightly browned.

Transfer to wire racks to cool.

Per Serving: 27 Calories; 2g Fat (71.2% calories from fat); 1g Protein; 1g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 7mg Sodium.

Pecan Balls
Here is a cookie recipe we always used at Christmas and I really miss: I made it using lcdc flour and was pleased with the results. I have not run it through for carb count yet. I broke the recipe down by a fourth and it made 20 cookies. The original recipe called for the dough to be wrapped around a candied cherry. I left that out. Anyway, here goes:

2 cups butter
1 cup splenda
3 tsp vanilla
4 cups Ground Pecans (this is important, use a mouli grater so the pecans are light like a flour and not a grinder that brings out the oil)
4 cups lcdc Flour (sift and measure)

Cream butter, splenda and vanilla until light and fluffy, beat in pecan meal and flour until well mixed. Chill 2 hours at least. Form into small balls and bake on cookie sheet 25 minutes at 325 degrees. Cool and roll in Steel's powdered sugar. These cookies won't rise or spread they stay a ball so be sure you make them bite size.

http://lowcarbdietchefs.safeshopper.com/index.htm?583

Cherry Hazelnut Biscotti

Serving Size : 40

½ cup hazelnuts -- toasted abd finely chopped
1 cup hazelnuts -- toasted and coarsely chopped
1 cup Atkins Bake Mix
16 packets sugar substitute
1 teaspoon cinnamon -- ground
¼ teaspoon salt
¼ cup sour cream
4 eggs -- lightly beaten
1 ½ sticks butter -- room temperature
1/3 cup dried cherries

Heat oven to 350F. Whisk together finely chopped hazelnuts, bake mix, sugar substitute, cinnamon, and salt. In another bowl, mix sour cream and eggs. In a large bowl, with an electric mixer on medium speed, beat butter 3 minutes or until creamy. Alternately add bake mix mixture and sour cream mixture to butter. Stir in cherries and coarsely chopped hazelnuts. Divide dough in half. On ungreased baking sheets or parchment form each half into a log measuring 12 x 2 ½" (moisten hands as needed to keep dough from sticking). Bake logs 25 minutes until almost firm. Carefully transfer sheets to wire rack to cool 10 minutes. Reduce oven temperature to 325F. Carefully cut logs crosswise, with a
serrated knife, into ½" wide slices. Arrange slices on baking sheets. Bake 15 to 17 minutes until firm and crisp. Cool on baking sheets before storing in a refrigerator or freezer. Yield: "40 each"
NOTE: This count doesn't count the Atkins Bake Mix.

Per Serving: 79 Calories; 7g Fat (82.1% calories from fat); 1g Protein; 2g Carbohydrate; trace Dietary Fiber; 29mg Cholesterol; 57mg Sodium.

Chocolate Peanut Butter Balls

3/4 Cup peanut butter
1 ½ ounces baking chocolate
3 tablespoons butter
5 tablespoons heavy cream
½ teaspoon vanilla
½ cup splenda

Place peanut butter in freezer for at least a half hour. Remove and roll into balls (abut the size of Whoppers) This can get a little messy! Return balls to freezer while making the chocolate.

Melt chocolate and butter together over low heat. Remove from heat. (Important! Otherwise butter can separate from chocolate!) Add cream, vanilla and Splenda. Take balls from freezer and dip into chocolate until well coated. Place on wax paper. Return to freezer and chill at least 30 minutes. Store in ziplock bag in freezer.

Makes about 40 balls at 1g per ball.

Old-Fashioned "Sugar" Cookies
Low-Carb Luxury

1 ¼ cups almond flour
1 cup Splenda®
1 egg
½ teaspoon butter flavored extract
1 teaspoon vanilla extract
¼ cup butter, softened
Splenda or Keto SweetTM granulated sweetener [optional]

Preheat oven to 350°F.
Mix almond flour with Splenda, sifting until well mixed. In a separate bowl, lightly beat egg and then mix well with extracts and softened butter. Add to dry ingredients and mix really well.

Form dough into 24 small balls and space evenly on two ungreased cookie sheets (most cookie sheets will hold 12 cookies - 4 rows of three - very evenly.) Press moderately to flatten to a silver-dollar pancake size. If you choose, sprinkle liberally with granulated Keto Sweet, just as you would traditional "sugar" cookies. Bake for approximately 8 minutes at 350°. They will slide right off the cookie sheet. Cool 5 minutes before eating.

Makes 24 cookies. 2 carbs per cookie.

Cookie Dough Bars

1 ½ cups Soy Isolate Protein
1 cup unsweetened coconut flakes
1 cup chopped pecans
¼ cup Maltitol Sweetener Crystals
2 tbsp cocoa powder

2 stick butter
1 8 oz Pkg cream cheese
¼ cup DaVinci Chocolate Sugar Free Syrup
3/4 cup DaVinci Cookie Dough Sugar Free Syrup

Mix Dry ingredients and them add the wet. Press into a cookie sheet and chill in the fridge for 1 hour, remove and cut into 20 large bars!

Makes 20 Bars.

"Kokosbollar" (Coconut Balls)

200 g of shredded coconut
50 g butter
1 dl of sweetener (Hermesetas, Splenda® or other sugar substitute)
2 eggs

Mix the shredded coconut and eggs together. Melt the butter; add it in with the sweetener. Mix everything well. Let it sit for 10 minutes. Then grease a cookie sheet really well. Make small balls with 1½ Tbsp each of the mix. Heat the oven to 175C, put a baking paper over the balls. Bake for 10 minutes (or until golden brown) on the middle rack and let cool.
This makes 16-18 Coconut Balls and they are 1.16g net carbs each.

Carb Solution Sugar Cookies

1 cup butter, softened (2 sticks)
2 ¼ cups Carb Solutions® vanilla shake mix (I used Atkins Vanilla Shake Mix)
½ cup Splenda® sweetener, divided
½ tsp vanilla extract
1 large egg

Preheat oven to 375º. Spray a nonstick cookie sheet and then set aside. Place ¼ cup Splenda® in a small shallow bowl and then set aside. In a medium bowl cream butter, shake mix, remaining Splenda®, and vanilla extract thoroughly. Stir in egg until well mixed. Shape into 1" balls and place on prepared cookie sheet 2" apart. Flatten with the bottom of a glass, sprayed and then dipped in Splenda®. Dip glass in Splenda® between each cookie, shaking off excess. Bake 8-10 minutes. Cool on a rack to room temperature. Store covered in the refrigerator. Best when served cold.

40 Cookies at .7 grams each
Total 28 carbs for the entire batch. Divide by how many cookies you make.

I was not able to shape them into 1" balls as I found the dough to be to wet to do that so I used a tsp and place them by the tsp full and it worked fine. I must have made them smaller as I got 51 cookies out of the batch. Very good! Fast and easy to make.

Mexican Wedding Cookies

8 Tbsp (1 stick) butter, softened
⅓ cup Splenda®
1 tsp vanilla
1 tsp grated orange rind
½ cup vital wheat gluten flour
½ cup oat flour
¼ cup whey protein powder
⅛ tsp salt
½ tsp ground cinnamon
½ cup pine nuts, toasted, ground (or toasted ground pecans)
1 cup powdered (Steel's) Nature Sweet

Preheat oven to 350°F.
Beat butter, ⅓ cup Splenda®, vanilla and orange rind in medium bowl until fluffy. Mix in combined flours (gluten, oat & whey), salt and cinnamon. Mix in pine nuts or pecans. Refrigerate dough until firm, 2 to 3 hours. Roll dough into crescent or round shapes, using about 2 rounded tsp of dough for each.

Place 1 inch apart on lightly greased (PAM) cookie sheets. Bake cookies until lightly browned, 8 to 12 minutes. Do not overbake. Roll warm cookies in powdered Steel's Nature Sweet and cool on wire racks.
Makes about 2 dozen.

Approximately 1 carb gram per cookie.

Peanut Butter Kiss Cookie

I really liked these, and I'm not a big cookie fan. They look great! Maltitol makes a wonderful cookie. The dough stays soft and chewy, unlike using erythritol. Erythritol makes bricks that look like cookies.

Recipe By: Jena Buttimer
Serving Size: 60

1 cup maltitol
½ cup peanut butter -- low carb
¾ cup butter -- or shortening
1 large egg
2 cups Flour Blend
½ tsp baking soda
⅛ tsp salt
½ tsp baking powder

Cream together maltitol, butter or shortening, and peanut butter. Stir in egg. Sift together dry ingredients. Work together all until thoroughly blended.

Preheat oven to 375 degrees. Roll dough into 1 inch balls and roll in maltitol to coat. Place balls on a greased cookie sheet and bake for 9 to 10 minutes, until they spread out and just begin to brown. Remove cookies from oven and press a large sugar free chocolate drop gently into the center of each cookie. Return to oven and bake for another 2 to 5 minutes. Allow cookies to cool for 5 to 10 minutes before removing from cookie sheet.

Copyright: "November 2003 - Jena Buttimer"
Per Serving: 44 Calories; 3g Fat (70.8% calories from fat); 1g Protein; 3g Carbohydrate; 2g Dietary Fiber; 9mg Cholesterol; 56mg Sodium.

NOTES: Don't worry if you don't have the sugar free chocolate chips. I put a whole pecan and a whole almond in a few and they were great! If you have some powdered maltitol, sift some over the cookies with the nuts on them for a nicer look and a little extra sweetness. These are really good!

Hazelnut Shortbread
(I got it from Twila and she doesn't know where she got it from!)

2 cups hazelnuts
2 sticks (1 cup) butter, at room temperature
½ cup Splenda®
1 egg
½ tsp salt
¼ tsp baking powder
1 cup vanilla whey protein powder
2 Tbsp water

Preheat oven to 325° First grind the hazelnuts to a fine meal with a food processor. Set aside. Using an electric mixer, beat the butter until it's fluffy. Add the Splenda®, and beat well again. Next beat in the egg, again combining well. Sprinkle the salt and baking powder over the top of the mixture, and add half the hazelnuts. Beat them in, then add the rest of the hazelnuts and beat again. Beat in the vanilla whey protein powder next, and then the water. You will now have a soft, sticky dough.
Line a shallow baking pan - a jellyroll pan is best, and mine is 11 ½ " by 15 ½ " with baking parchment, and turn the dough out onto the parchment. Cover it with another piece of parchment, and press the dough out into an even layer covering the whole pan. It should be about ¼ " thick. Peel off the top sheet of parchment, and score the dough into squares using a knife with a straight, thin blade, or a pizza cutter. Bake for 25-30 minutes, or until golden.

You'll need to rescore the lines before removing the shortbread from the pan -- use a straight up and down motion and the shortbread will be less likely to break.
If you always loved Walker's Shortbread, you have got to try this recipe!
40 g. usable carb in the whole batch; how much per piece will depend on how
big or small you cut the squares, of course!

This recipe is courtesy of Rani's Low-carb Cook's Nook Chat on AOL. HOSTFoodMagic@aol.com

Irresistible Thumb Print Cookies
by: Chanda M. Serves: 36, 1" cookies

2 c. almond flour
½ tsp ground cinnamon
¼ tsp ground allspice
⅛ tsp salt
1 c. butter, softened
¼ c. + 2 Tbsp Splenda®
2 tsp vanilla
⅓ cup NO SUGAR ADDED 100% natural fruit preserves

Preheat oven to 350. Combine almond flour, cinnamon, allspice and salt in med. bowl. Beat butter with electric mixer until smooth. Gradually add Splenda®. Increase beater speed and blend until light and fluffy. Beat in vanilla until blended. Add flour mixture just until mixed thoroughly.

Form dough into 1" balls; flatten slightly with your thumb pad onto ungreased cookie sheet. Pinch together any cracks in dough. Fill each indentation with ¼ tsp preserves. Bake 14 minutes or until just set (will harden upon cooling) Transfer to wire rack to cool completely. Can substitute 1 tsp Pumpkin Pie spice instead of cinnamon and allspice. If dough is too dry, add water, 1 Tbsp at a time, to dough until it holds its shape.

Low Carb Peanut Butter Cookies

1 cup of peanut butter
1 cup of Splenda®
1 egg
1 tsp of vanilla

Mix all ingredients together and form into cookies - place on parchment paper and bake at 350 for 11 minutes. They're a bit crumbly, but excellent when you just want a cookie. Recipe makes about 10.

Chocolate Peanut Butter Cookies
From: The Low Carb Cafe

½ cup creamy peanut butter
¾ cup heavy cream
2 tsp vanilla
4 packets heat stable sugar substitute
2 Tbsp soy flour
1 tsp baking powder

Chocolate:
1 ounce unsweetened bakers chocolate
2 Tbsp butter
2 Tbsp heavy cream
½ tsp vanilla
6 packets artificial sweetener

Preheat oven to 375 degrees. Mix everything but the chocolate ingredients in a bowl. Blend well. Drop onto greased cookie sheet by the spoonful. Bake about 10 minutes.

Chocolate: Melt butter and unsweetened chocolate. Mix well. Add in cream, vanilla, and sugar substitute. Mix until smooth. When cookies are done, let cool. Spread chocolate mixture over each cookie. Refrigerate 1 hour.
Total carbohydrates: 46 20 cookies @ 2.5g each

Ginger Snaps
From: Low Carb Luxury

2 cups almond flour
¼ pound (1 stick) softened butter
½ cup granular Splenda®
2 Tbsp Brown Sugar Twin
2 tsp water
1 tsp sugar free vanilla extract
1 ½ tsp ground ginger
1 tsp cinnamon
¼ tsp nutmeg
¼ tsp ground cloves
½ tsp salt

Preheat oven to 300°F.
Cream butter with Splenda® and Brown Sugar Twin in a large bowl. Add water and spices and mix well. Gradually add almond flour and mix to a stiff dough. Form into small balls and place on greased cookie sheet at least 1" apart.

Bake at 300°F for 20 minutes. After five minutes in oven, press cookies down with a fork in a criss-cross manner. Continue baking, being careful not to burn and adjusting time for your oven.

Makes 20-24 cookies. Approximately 1 carb per cookie.

Pecan Andy's
1 cup butter
1 cup powdered Splenda® (you need the bulk)
2.5 cups WPI (Wheat Protein Isolate)
3 tsp vanilla
1 tiny vial candy making syrup (Praline or pecan flavor)
Note: (grace left it out and cut recipe in half)
3 cups chopped nuts
1 tsp baking soda

Preheat oven to 350, cream butter and Splenda® , add remaining ingredients. Mix well and chill for about 1 hr. Roll into small balls about ¾ " these also will grow and spread so leave room. Bake for about 10 to 12 minutes, remove from tray and allow to cool. (Grace made small balls)
Additional Comments: Yields about 70 or more cookies
LoCarber.com - Making your low carbohydrate lifestyle easier!

This recipe is courtesy of Rani's Low-carb Cook's Nook Chat on AOL. HOSTFoodMagic@aol.com

Low Carb Almond Biscotti

1 cup Splenda®
¼ cup olive oil
3 cups Atkins Bake Mix
4 large eggs
2 tsp baking powder
2 tsp vanilla
2 tsp almond extract
½ cup almonds

Mix all the ingredients in a bowl at medium speed until well blended. The consistency will be sticky and like moist cookie dough. This takes about 3 minutes. Sprinkle some bake mix on a board, run your hands with the mix, and place the dough on the board. Knead the dough lightly and keep sprinkling with the mix until the dough is smooth and only slightly sticky.

Cut the dough in half, and roll out to the size of a 4x12," and about ½ " thick. Do the same with the remaining dough. Place both rolled out biscotti on a greased cookie sheet. Bake 20 minutes at 350 degrees.

Remove from the oven, and cut each biscotti into slices ½" thick. This must be done while the dough is hot. You will end up with about 40 biscotti. Turn each slice on it's side and bake again at 425 degrees for 3 minutes. This will toast the biscotti, and make them nice and crunchy. Remove from the oven and cool on a wire rack for 30 minutes.

Makes 40 biscotti @ 53.4 calories, 2.6 grams fat, 6 grams protein, and 1.7
grams carbohydrates.

Chocolate Meringues
From: Peavines LC Webpage

4 egg whites
1 tsp vanilla
⅛ tsp cream of tartar
½ cup Splenda®
1 Tbsp unsweetened cocoa powder

Preheat oven to 225 degrees. Mix the Splenda® with the cocoa and set aside.

Beat egg whites, vanilla, and cream of tartar until stiff peaks form. Add Splenda®/cocoa mixture and beat until blended. Drop about 1 Tablespoonful onto a cookie sheet covered with waxed paper. Bake 1 hour at 225 degrees. If crisper meringues are desired, turn off the oven after 1 hour, and let meringues sit another 30 min before removing.

For the entire recipe: 93 calories, 1 gram fat, 15 grams protein, and 18 grams carbohydrates with 2 grams fiber.

Variation: Add 1 cup coarsely chopped macadamias after the sweetener-chocolate mixture.

Meringue Cookies

3 egg whites
⅛ t cream of tartar
½ cup SomerSweet, Splenda® or Stevia equivalent
1 t vanilla extract

Preheat oven to 200 degrees.
Beat egg whites with cream of tartar on medium speed until soft peaks form.
Add Splenda® slowly, then vanilla, still beating, until stiff, glossy peaks form.
Drop spoonfuls of batter onto cookie sheets. Bake at 200 degrees for 1 ½ to 2 hours. Let cool. Carefully scrape cookies off the sheet and enjoy! Store in airtight container. Be sure to soak your cookie sheet immediately afterwards!


Cheryl's Snickerdoodles

½ cup butter, softened
3 ounces cream cheese, softened
1 small package sugar free instant vanilla pudding mix
6 packets Splenda® (or 12 tsp)
1 tsp vanilla
1 cup soy protein isolate
¾ cup nuts chopped (or ground)
¼ cup heavy cream (approx.)
Splenda® /cinnamon blend

Preheat oven 350. Grease cookie sheets. Cream butter and cream cheese until smooth. Add pudding and mix. Add vanilla, Splenda®, soy isolate and nuts. Add as much of cram as you need to create soft dough (I used about ⅛ cup). Roll dough into 36 small balls. Place on cookie sheet. Mix Splenda® and cinnamon in dish, dip bottom of a glass in the mixture, and use to flatten cookies. Dip before flattening each cookie. Bake 10-12 min. Cool on wire racks. (Makes 36 @ 1.2 carb, 4 g fat, 47 cal ea. - based on 1 oz almonds, and 4 t Splenda® and ½ t cinnamon as topping)

Chocolate Nut: use chocolate. Pudding mix and add 1 tsp chocolate extract. Use plain Splenda®, with cinnamon for topping.

Lemon Pecan: use lemon pudding mix and add ½ t lemon extract.

Oreo Cookies (low carb)

9 Tbsp Wondercocoa
8 Tbsp Unsalted Butter
3 eggs, room temperature
1⅓ cups Splenda® (or ¼ Cup Somersweet)
1 Tsp Vanilla
1/8 tsp Baking Soda

Melt butter in microwave. Stir in Wondercocoa until mixture is smooth. In separate bowl beat eggs for 7-8 minutes or until tripled in size. Add Somersweet,
Vanilla, and Baking Soda to eggs and beat for 1 minute until completely mixed. Add chocolate mixture to egg mixture and beat until smooth (about 1 minute).

Place on greased cookie sheet by heaping spoonfuls (the batter spreads easily so don't flatten out). Bake at 400 degrees for 5-10 minutes depending on oven.

Oreo Filling:
1 package unflavored gelatin
¼ Cup Cold Water
1 Cup Shortening
1 tsp Vanilla
Sweetener equal to 3 cups sugar (or 9 Tbsp Somersweet)

Soften gelatin in cold water. Put the bowl of gelatin in a pan of hot water until gelatin is transparent. Remove and cool but do not let it set up. Beat shortening until fluffy. Add Vanilla and sugar gradually. Beat in the cooled gelatin. Spread cooled filling mixture onto the cooled chocolate cookies.


Mellisa’s Low Carb ‘Oreo’ Cookies

Cookie:
1 ½ cups Almond flour
½ cup chocolate whey protein powder
½ cup vital wheat gluten
1 ¾ cups AS sweetener
½ cup cocoa powder
2 tsp baking powder
1 tsp salt
1 egg
¼ cup water
3 Tbs shortening or butter melted
1 oz of SF chocolate melted

Cream Filling:
1 ¼ cups powdered maltitol
½ cup plus 2 Tbs Splenda® granular
¼ tsp vanilla extract
¼ cup shortening or unsalted butter
1-2 Tbs hot water

Here you go ladies. I have been working on these for a few weeks now. They are really nice and crunchy when fresh made. After a day or two they lose their crunch but still taste wonderful. My kids keep asking me to make these, so you know they are good!
Combine the cookie ingredients in a large bowl. Add the water a little bit at a time until the dough forms. Split in two rounds. Wrap with plastic and chill for 1hour.

Preheat oven to 350 F. Lightly coat board with chocolate protein powder and roll out half of the dough to just under 1/16 inch thick. It can’t be too thin! We want a crispy wafer. Cut out rounds with a 1½ inch diameter cutter. Arrange on a lightly greased cookie sheet. Bake for 10 minutes. Remove wafers from the oven and cool completely on a wire rack.

As the wafers cool, combine the filling ingredients with an electric mixer. With your hands form the filling into balls about ½ - ¾ inch diameter. You want ½ as many balls as wafers. Place a filling ball in the center of the flat side of a cooled cookie and press with another cookie, flat side down, until the filling spreads to the edge.

My Notes: I used a mix of sweeteners for the dough…¼ cup Carbolite (1 cup sweetness) plus 1 Tbsp slim sweet (¼ cup sweetness) and ½ cup maltitol white crystals (a bit less than ½ cup sweetness)…Sweetness was perfect.

http://pub96.ezboard.com/flowcarbbuddiesfrm6

Eric's Cappuccino Bars
(from Sherrie, on the DLC Recipe List)

My husband made these today and his experiment is the first protein bar I have actually liked. I had given up on them all together. You could add some nuts to up the carbs a bit! They make big bars too, bigger than the store bought.

3 scoops Vanilla Soy Powder
1 cups unsweetened coconut flakes
¼ cup Splenda®
8 scoops Atkins Cappuccino Shake mix
¼ cup Maltitol Sweetener Steele's brand

2 bars Hershey's unsweetened baking chocolate
1 stick butter
1 cup DaVinci Chocolate Syrup
2 Tbsp vanilla extract

Mix the dry & wet ingredients separately, then add the dry to the wet. Spread onto parchment paper about an inch thick into a square shape. Chill for one hour then cut into 20 bars and keep them in a container in the fridge.
26 carbs 20 bars @ 1.3 carbs per bar

Dana Carpender's Chocolate Chip Cookies

Here is the all-time best LC cookie I have ever tasted! If using the chopped candy bars, it gets expensive (chips are cheaper), but if you're really trying to impress or indulge someone, they're worth it. (p.s. - if you have parchment paper, use it to line your cookie sheets for easy cleanup)

You can substitute 12 ounces of sugar free semi-sweet chocolate chips for the chopped up candy bars in the ingredient list.

7-8 sugar free dark chocolate bars, about 1.3-1.5 ounces each
1 cup (2 sticks) butter, softened
1 ½ cups Splenda®
1 ½ tsp blackstrap molasses
2 eggs
1 cup ground almonds (start with about 2/3 cups raw almonds and grind fine in the food processor; for some reason they expand.)
1 cup vanilla whey protein powder
¼ cup oat bran
1 tsp baking soda
1 tsp salt (my note: if using salted butter, use only ¼ tsp or so)
1 cup chopped walnuts or pecans

Preheat oven to 375.

First, you need to make your chocolate chips. Break your chocolate bars into three or four pieces each, place in food processor with S-blade in place. Pulse food processor until chocolate bars are chopped into pieces about the same size as commercial chocolate morsels. Set aside. (If you haven't ground your almonds yet, now would be a good time to do that, as well.)

Using an electric mixer, beat butter, Splenda®, and molasses until creamy and well blended. Add eggs, one at a time, and beat well after each addition. In a separate bowl, stir together ground almonds, vanilla whey protein powder, oat bran, baking soda, and salt.

Add this mixture, about ½ cup at a time, to butter/Splenda® mixture, beating well after each addition, until it's all beaten in. Stir in nuts and chopped chocolate bars. Drop by rounded Tbsp onto cookie sheets sprayed with non-stick spray. These will not spread and flatten as much as standard chocolate chip cookies, so if you want them flat, you'll have to flatten them a bit.

Bake for 10 minutes, or until golden. Cool on baking sheets for just a couple of minutes, then remove to wire racks to cook completely.

Cheryl's 1 Carb Cookies

Serving Size : 44

3 ½ ounces butter -- softened
3 ½ ounces cream cheese -- softened
1 package instant pudding mix, SF, butterscotch – or chocolate or vanilla
1 tsp vanilla extract
1 Tbsp syrup, sugar free -- caramel
9 tsp Splenda®, bulk
1 cup soy protein isolate 90%
¾ c. chopped pecans -- or almonds or walnuts
¼ c. heavy whipping cream

Preheat oven to 350 degrees. Cream butter and cream cheese together until smooth. Add pudding mix and mix well. Next add the vanilla, Splenda®, soy protein, SF syrup and the nuts. Add up to ¼ cup heavy cream to create texture of soft dough. NB I used the whole ¼ cup. Roll into balls around 1 inch wide and flatten on cookie sheet. NB I didn't flatten them. Sprinkle with additional Splenda® if desired. [I didn't do this.] Bake 10-12 minutes.

Description: "These are REALLY good. I used a melon baller to measure out the dough."

Per Serving: 52 Calories; 4g Fat (75.9% calories from fat); 2g Protein; 1g Carbohydrate; trace Dietary Fiber; 10mg Cholesterol; 47mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 Fat.

VARIATIONS:
- Chocolate-Nut: Use Chocolate pudding mix and add 1 t. chocolate extract to mix.
- Snickerdoodles: Use Vanilla pudding, omit nuts and roll cookies in a mixture of Splenda® and cinnamon before baking.

Chocolate Haystacks
(aka: Belinda's Chocolate Coconut Yummies) From: Dr. Bill

2 ½ cups Splenda®
1 Tbsp unsweetened cocoa powder
½ cup butter
¼ cup cream
¼ cup water
1 tsp vanilla
½ cup creamy peanut butter
3 cups unsweetened shredded coconut

Mix Splenda® , cocoa, butter, cream, and water in a saucepan. Bring to a boil,
stirring constantly. Boil for EXACTLY one minute; do not overcook.

Remove from heat and stir in peanut butter and vanilla. When peanut butter is evenly spread throughout the mixture, add the coconut. Stir to coat evenly. Drop by spoonfuls onto waxed paper. Chill in refrigerator. Enjoy!

Didi's LC Pizzelles

6 eggs
¼ oil (not olive, too heavy)
¼ butter
¼ shortening
1 cup Splenda®
½ c. Maltitol Sugar (could use all Splenda® if you want)
2 tsp baking powder
¼ tsp salt
1-½ tsp flavoring of choice
1-½ cup almond flour
½ c. Vanilla protein powder

Blend ingredients together, adding one at a time. Drop approximately a heaping tablespoon onto the center of each cookie section. Close lid and allow to cook for 45 seconds to 1 minute or until lightly brown.
Cookies may be served flat, or rolled into a cylinder & served with whipped cream or filling. If rolling, cookies must be hot during rolling and held in shape until cool.
(I used coconut oil, Karen hooked me up with it, it's just like shortening, has no coconut flavor, works just like it, can be found in the Asian section of your supermarket, and has no bad fatties)
Yield: 52 cookies Carbs: 1.4 each

Oatmeal Cookies
Recipe Byana Carpender

1 cup coconut oil
1 cup butter, at room temperature
1 1/2 cups Splenda
1 teaspoon blackstrap molasses
2 egg
1 cup almond meal
1 cup protein Powder
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1 cup rolled oats
1 cup pecans, chopped

Preheat oven to 350F. Beat together coconut oil, butter and Splenda until well combined, creamy and fluffy.

Beat in molasses and eggs, combining well, followed by ground almonds, protein powder, salt and soda, scraping down the sides of the bowl a few times and making sure the ingredients are well combined.

Beat in the cinnamon, rolled oats and pecans.

Spray a cookie sheet with nonstick cooking spray (or use parchment or silicone sheet) and drop dough onto it by the scant tablespoonful, leaving plenty of room for spreading.

Bake 10 minutes, or until golden. Transfer to wire racks to cool.

Source: "500 Low Carb Recipes"
Copyright: "2002 Fair Winds Press"
Baking Time:"0:10"

Per Serving: 88 Calories; 7g Fat (72.0% calories from fat); 4g Protein; 3g Carbohydrate; trace Dietary Fiber; 12mg Cholesterol; 67mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Fat; 0 Other Carbohydrates.

NOTES : I used cookie scoop to measure out portions. Original recipe says yield is 60; I got 72.

Inside Out Almond Joy Balls

2 ounce unsweetened chocolate
3 Tbsp butter
2 Tbsp almond butter
2 Tbsp cream
½ tsp vanilla or almond extract
2 Tbsp Equal spoonful
3 packet Sweet N Low
1 cup finely chopped almonds, frozen
unsweetened coconut

Melt chocolate and butter carefully in the microwave. Stir in almond butter and set aside. Mix together the cream and vanilla extract. Add sweetener to cream mixture and stir until dissolved. Add to chocolate mixture. Stir in chopped frozen almonds. Scoop a bit of the chocolate mixture with a tsp Drop mixture into bowl of coconut. Roll chocolate in coconut, forming a ball as you coat it with coconut. Chill until serving.

Makes 30 small balls or 24 larger ones.

Meringue Based Cookies

Variations are only limited by your imagination. Did an orange-flavored variety and a chocolate chip meringue cookie variety

3 egg whites
½ cup Splenda® (or 12 packets)
1 tsp orange extract
¼ cup grated orange zest
⅛ tsp cream of tartar

Whip up the whites, extract and tartar to soft peaks, add the Splenda® slowly, whip the whites to stiff peaks. Fold in the zest. (I kept a bit aside to sprinkle on top). Drop on parchment lined baking sheet by Tbsp. Bake in 350 oven for 10-12 minutes - .turn oven off, keep door closed for 30 minutes.

Chocolate chip: Break up low carb chocolate into bits, fold into vanilla flavored meringue. Bake as directed.

Pecan Cookies

2 cups pecan meal
1 stick softened butter
½ cup granular Splenda®
¼ tsp salt
2 tsp vanilla extract
1 egg yolk

Combine all ingredients. Form dough into walnut-sized balls, place on greased cookie sheet and press down lightly with fork. Bake at 300 degrees for 15 min.

Chocolate Chip Cookies
Chef: Jim Lippincott

⅓ cup shortening
½ cup Splenda®
1 egg, beaten
1 cup Carbsense Buttermilk Pancake Mix
1 tsp soda
pinch of salt
1 tsp vanilla
½ cup sugar free semi-sweet chocolate chips

Cream shortening. Add sugar, cream. Add egg. Add Dry ingredients and stir into mixture. Add vanilla and chocolate chips. Mix well. Place teaspoonfuls about 2" apart on a lightly greased baking sheet. Bake 10-12 minutes at 350 degrees.

Yield: 24 cookies. Net Carbs: About 4 grams per cookie.

http://www.sugarlessshop.com/2000/bakingchocolate.htm

Peanut Butter Cookies

1 cup no sugar added peanut butter (I like extra-crunchy)
1 cup Splenda® (although I use only ¾ cup because the Splenda® is very
sweet in this recipe)
1 egg
1 tsp vanilla extract
¼ cup sesame seeds, toasted (optional, but darn good)

Mix all the ingredients together and form into balls on a cookie sheet. Dip a fork into Splenda® and make a criss-cross pattern on each ball to flatten. Bake at 350 until puffed for soft, chewy cookies, or until slightly browned for crisp cookies. (and yes, the cookie does stay together with only 1 egg and nothing else)

Old-Fashioned "Sugar" Cookies
From: Low Carb Luxury

1¼ cups almond flour
1 cup Splenda®
1 egg
½ tsp butter flavored extract
1 tsp vanilla extract
¼ cup butter, softened
Splenda® or Keto SweetTM granulated sweetener [optional]

Preheat oven to 350°F. Mix almond flour with Splenda®, sifting until well mixed. In a separate bowl, lightly beat egg and then mix well with extracts and softened butter. Add to dry ingredients and mix really well.

Form dough into 24 small balls and space evenly on two ungreased cookie sheets (most cookie sheets will hold 12 cookies - 4 rows of three - very evenly.)
Press moderately to flatten to a silver-dollar pancake size. If you choose, sprinkle liberally with granulated Keto Sweet, just as you would traditional "sugar" cookies. Bake for approximately 8 minutes at 350°. They will slide right off the cookie sheet. Cool 5 minutes before eating.

Makes 24 cookies. 2 carbs per cookie.

Coconut Macaroons
From: Low Carb Cafe Recipes

1⅓ cups shredded coconut
2 Tbsp sugar substitute
1 Tbsp protein powder
⅛ tsp salt
2 egg whites
¾ tsp almond extract

Combine coconut, sugar substitute, flour and salt in mixing bowl. Stir in egg
whites and almond extract; mix well. Drop by tspfuls onto lightly
greased baking sheets. Bake at 325 degrees for 20 to 25 minutes, until edges of
cookies are golden brown. Remove from cookie sheet immediately.

Total Carbohydrates: 40 Makes 12 cookies at 3.5 g each

Almond Cookies
Recipe By :Original by Phil; Diabetisweet addition by MelissaC/Loginasme
Serving Size : 45

2 sticks butter -- softened
½ cup Splenda® granular -- 16 packets (equivalent of ½ cup sugar)
2 tsp vanilla extract
2 tsp almond extract
1 tsp cold water
2 cup Carbsense Zero-Carb Baking Mix
1 cup almond flour/meal - natural roasted unsalted
1 dash DiabetiSweet (4.4g sugar alcohol carbs per tsp – not included in carb counts) -- optional

Using electric mixer on low speed, cream butter, and Splenda. Blend in vanilla, almond extract, and cold water. Add ground almonds and bake mix. Blend until dough is thoroughly mixed.

Scrape beaters into bowl. Dough will be dense. Use a 1-teaspooon measuring spoon to scoop up one rounded tsp of dough at a time. Roll dough into a ball between palms of hands. Place ball on ungreased cookie sheet. Press the tines of a fork onto cookie ball to flatten it. Cookies do not expand when baked, so you can place them ¼" apart on the cookie sheet. You'll probably need 2 cookie sheets. When sheet is full, bake at 350 degrees for 10-12 minutes, until edges of cookies are browned. Do not over bake.

If desired, top cookies with an almond sliver or a sprinkle of Splenda before baking.

Source: "PCOS-low-carb@yahoogroups.com Vol3 Lcup Cookbook, 2002 & prior"
Yield: "3 ¾ dozen"

Per Serving : 59 Calories; 5g Fat (77.0% calories from fat); 2g Protein; 1g Carbohydrate; 1g Dietary Fiber; 11mg Cholesterol; 42mg Sodium. Exchanges: 1 Fat.

NOTES : Original poster's note (although I have not tried): You can roll out this dough and use cookie cutters for any shape you like. The cookies will hold their shape perfectly as they bake.

Melissa's Notes: These cookies were very good, but incredibly dry. Next time, try adding some heavy cream perhaps to the mix to thin it a bit and hopefully end up with moister cookies. They also crumbled easily. This would, as is, make an excellent crumb topping - perhaps for a LC fruit cobbler or something along those lines. Maybe adding a tiny bit of LC jam in center of each or something along those lines would moisten it up? I added just a sprinkle of Diabetisweet to attempt a synergistic effect w/the sweeteners.

Makes 45-60 cookies, depending on size.

Tee's Butter Pecan Bars
Recipe By :Theresa.M.Schroeder@nasa.gov
Serving Size : 16

1 stick butter -- salted
1 Tbsp molasses
1 cup Splenda® granular -- or heat-stable artificial sweetener of choice
2 eggs
½ tsp vanilla
¼ cup Mega Whey protein powder (or use bake mix, soya flour, or oat flour)
¼ cup almond flour/meal - natural roasted unsalted
1 cup chopped pecans

Melt butter and add molasses. Put in large mixing bowl and mix in sweeteners, eggs, and vanilla. Add almond flour and oat flour (or substitute). Add pecans and mix. Pour into an 8" x 8" square pan sprayed with olive oil or oil of your
preference. Bake at 325 for 30 - 35 minutes. Cool and cut.

Source: "low-carb-recipe-exchange@yahoogroups.com 2003"
Yield: "16 bars"

Per Serving : 124 Calories; 12g Fat (80.4% calories from fat); 2g Protein; 4g Carbohydrate; 1g Dietary Fiber; 41mg Cholesterol; 69mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Fat; 0 Other Carbohydrates.

Rudolph's Pecan Sandies

My son used to like these with a half candied cherry baked into the center of each one. He thought they looked like Rudolph's nose. As a low carber, we sadly have left off the cherry.

2 sticks butter, softened
1½ cups finely ground pecans
½ cup almond flour
1 cup Splenda®
1 egg
½ tsp salt
¼ tsp baking powder
½ tsp cinnamon
½ tsp mace or nutmeg
½ cup vanilla whey powder
½ cup vital wheat gluten

Preheat oven to 325°F. Beat butter in a large bowl until it's fluffy and light. Add Splenda, blending well. Add egg, and beat again. Add salt, baking powder, spices, ground pecans and almonds. Beat until completely incorporated.

Add whey powder and gluten and finish mixing. Dough will be sticky and a little gooey but should hold together. Line a cookie sheet with parchment paper and lay dough onto paper. Use a spatula to smooth dough into even layer, (about ¼" thick.) Bake 25 to 30 minutes until golden brown. Score with a sharp knife while cookies are still hot.

Makes 5 dozen cookies - 1.3 effective grams of carbohydrate per cookie.

http://www.lowcarbluxury.com/newsletter/ December 5, 2003

Low Carbohydrate Spritz Cookies
Posted by Amy on Low Carb Luxury Forum

1 c. wheat protein isolate (1.65 g.)
1/3 c. soy protein isolate
2/3 c. oat flour (26 g.) OR 1/4 c. soy flour (3 g.)
a rounded 1/4 cup oat flour
3/4 c. almond flour (10 g.)
1/8 tsp. salt
1/2 c. Erythritol
1/4 c. Splenda (feel free to sub your favourites) (6 g.)
1 c. almost-soft butter (not quite room temp but not right out of the 'fridge)
1 egg (0.6 g.)
2 tsp. vanilla extract (mine is 0 g.)
1 tsp. almond extract (or another of vanilla)
food coloring, if desired

Sift together WPI, SPI, oat and almond flours, salt and sweeteners. Cut in butter with a pastry blender or fork (not your hands ... dough will get too warm). When well-mixed, add egg, flavourings and desired color. Mix at medium speed of electric mixer until well blended. Dough will be somewhat elastic.

DO NOT REFRIGERATE. You will end up with hardening chewing gum consistency that won't allow a press to work or the dough to stick to a cookie sheet.

Fill cookie press and have at it! Ungreased cookie sheets, please. Bake 5-6 minutes at 375º and remove to paper towels or racks to cool.

These cookies are almost to "real Spritz" consistency, and in the absense of white flour, I think this is about as close as they'll come. Using soy or oat flours will up the texture a bit, but it also will increase the carb count, which is: 44.25 for the batch. Per cookie (5 dozen), that's 0.74 carbs each.

Pfeffernusse Cookies
Posted on Low Carb Luxury Forum

1 1/4 cups vital wheat gluten flour
1/2 cup oat flour
1/2 cup whey protein powder
1/2 teaspoon salt
1 teaspoon finely ground white or black pepper
1/2 teaspoon ground anise or 1 1/2 teaspoons anise extract
1/2 teaspoon ground cinnamon
3/4 teaspoon baking soda
1/2 teaspoon ground allspice
1/4 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 cup unsalted butter, softened
1/2 cup Diabetisweet
1/2 cup Brown Sugar Twin
1/3 cup Splenda
1 Tablespoon molasses [optional]
4 teaspoons liquid sweetener
1 egg
1 cup powdered (Steel's) Nature Sweet [optional]
Sift together flours, salt, pepper, anise, cinnamon, baking soda, allspice, cardamom, nutmeg, and cloves.

In a second bowl, beat together the butter, Diabetisweet, Brown Sugar Twin, Splenda, molasses, and liquid sweetener until light and fluffy. Add the egg, mixing well, and then mix in the flour mixture. The dough will be stiff and will come together best if you knead it manually.

Preheat oven to 350 degrees F. Grease 2 baking sheets *lightly*. Snip off bits of dough to make 1 inch balls. Place balls onto baking sheet 2 inches apart. If you prefer crisp cookies, press dough balls flat (about 1/4 inch thick); if you prefer them soft, leave them as balls.

Bake in center of oven until starting to brown at edges. Don't over bake. Remove from oven and leave to cool slightly. Optionally, dust with powdered Steel's Nature Sweet while warm, then cool on racks.

Makes about 2 dozen. Approximately 1.5 grams per cookie.


The BEST Sugar Cookies Ever
Posted on Low Carb Luxury Forum

1 cup almond meal
1/8 cup vital wheat gluten
1/8 cup soy flour
1/2 cup splenda
2/3 cup erythritol
1 whole egg
1/2 teaspoon butter extract
1 teaspoon vanilla extract
1/4 cup light butter, softened

1.Preheat oven to 350°F

2.Mix almond flour with Splenda and erythritol, sifting until well mixed. In a separate bowl, lightly beat egg and then mix well with extracts and softened butter. Add to dry ingredients and mix really well.

3.Form dough into 24 small balls and space evenly on two ungreased cookie sheets (most cookie sheets will hold 12 cookies –– 4 rows of three –– very evenly.) Press moderately to flatten to a silver-dollar pancake size.

4.Sprinkle cookies with granulated Diabetisweet or granulated Maltitol, or Erythritol, (I used E)just as you would traditional "sugar" cookies. Ba

[SportyDiva]

Are these recipes for Maintenance?

[cmcole]

Don't know which phase EVERY recipe fits in, because they are just a bunch I collected.

Haven't taken the time, yet, to analyze the carb count of them.

However, I've only baked a few - because I don't like "wasting" my carbs on something like that - even if it is only three carbs per cookie, or whatever.

I'd rather fill up on a nice big salad with eggs on top, or something, rather than a cookie.

Sorry I'm not much more help than that.

[Naja]

Those recipes are wonderful, thanks for sharing them! How about entering some in our cookbook? http://www.lowcarbrecipes.org/

[SummerKutie16]

:yikes WOW :yikes CMCOLE, thank u so0o0o much for all the recipes~