Chocolate Chip Cookies
- 2 sticks (1/2 lb) unsalted butter, softened
- 1/2 cup Brown Sugar Twin
- 5 Tablespoons granulated maltitol or erythritol
- 1 cup Splenda
- 2 teaspoons vanilla extract
- 1 teaspoon butter pecan extract
- 2 large eggs
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup Atkins bake mix
- 1 cup whole wheat or oat flour
- 1/4 cup almond flour
- 1 cup sugar-free chocolate chips
- 1 1/2 cups chopped pecans (or walnuts)
Preheat oven to 375°F.
In a large bowl with mixer on medium speed, beat butter, sweeteners and extracts until fluffy. Add eggs, baking soda and salt; beat until blended. Reduce mixer speed to low and beat in the bake mix and flours just until blended. Stir in chocolate chips and nuts.
Drop by teaspoon-full 1 inch apart on ungreased baking sheets. Bake 8 to 11 min. or until edges are golden brown. Cool 2 minutes. Remove to wire rack.
Makes 48 cookies. 3.2 grams of net carbohydrate per cookie.
|
Brownies
8 tablespoons butter
1/2 cup artificial sweetener
1 teaspoon vanilla extract
2 eggs
1/4 cup unsweetened
cocoa
1/2 cup Atkins bake mix
Melt butter. Stir in Splenda
and vanilla. Beat eggs in one at a time.
Stir in mix and cocoa. Pourinto greased pan.
Cook at
350o for about 30 minutes.
I baked in a greased 8x8pan.This recipe
is easy to double if
you want bigger
brownies.
Number of Servings:
Carbs per serving (including complete
nutritional information if 32g carbs total
|
German Chocolate Cake
1/4 cup melted butter or Betta Butter
1/4 cup heavy cream or half-n-half
22 oz (2 1/3 cups) water
1 can Keto BreadTM Golden Original Mix
1 can Keto TM Cookie and Brownie Mix
...and optionally (if you like a very sweet cake):
1 Tablespoon liquid sweetener (Sweet 'n Low, cyclamate)
OR 2 Tablespoons Splenda or 1/2 tsp Keto SweetTM
Preheat oven to 350°F.
Grease 8x8 cake pan. Pyrex or Corning works best. Mix dry ingredients - one can KetoTM Golden Original Bread. Mix and one can of Keto TM Cookie and Brownie Mix in a bowl. If you are adding dry sweetener as well, add it now. Mix well and set aside.
Mix liquid ingredients in a separate bowl; then combine with dry ingredients and mix thoroughly, but briefly! Pour into greased 8x8 cake pan and bake for 50-60 minutes until well-done. Allow 1/2 hour to cool, then spread on icing (recipe below.) Cut into 20 pieces.
|
