From Blaine's Low-Carb Kitchen
  • Appropriate for Rung 6 and up
  • Passes the "non-Atkins" taste-test as a base for cheesecake!


Preheat oven to 400 degrees (375 if convection)

Sift together using sifter or food processor:
  • 1/2c soy flour
  • 1t baking powder
  • 1/4t salt
  • 1T unsweetened cocoa powder


Beat together using hand beater or stand-up mixer:
  • 6oz unsalted butter, softened
  • 1/4c Baking Splenda (or 1/2c Granulated Splenda)
  • 1 egg white
  • 1/2t vanilla extract


Add dry ingredients slowly to wet ingredients until completely combined. Dough will be very soft. Scoop 12 rounded teaspoons of dough onto parchment-lined cookie sheet. Bake 10-15 minutes (10 for softer cookie, up to 15 for crisper cookie).

If baking for a cheesecake crust, once finished baking, cool cookies completely then pulse in food processor with 1 stick melted unsalted butter and press into bottom of springform pan.

Per Cookie, using Baking Splenda:
121 cal, 2g net carb

Per Cookie, using Granulated Splenda:
1.7g net carb (per BLCK)