A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Low Carb Chocolate Chip Cookies
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- #32619
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 cup butter, softened
1 1/2 cup Splenda or Maltitol Crystals
1 1/2 teaspoon dark molasses
2 large eggs
1 cup almond flour
1 cup vanilla whey protein powder
1/4 cup oat bran
1 teaspoon baking soda
1 teaspoon salt
12 ounces sugar free chocolate bar, chopped into small pieces
1 cup chopped walnuts or pecans
directions
Preheat oven to 375 degrees F. Line baking sheets with parchment paper or a non-stick baking mat.
Beat together butter, Splenda, and molasses until light and fluffy. 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. Stir almond flour mixture into butter mixture until blended. Stir in nuts and chopped chocolate bars. Drop by rounded tablespoons onto prepared baking sheets.
Flatten with palm of hand. Bake for 10 minutes, or until golden. Allow to cool for 2 minutes on baking sheet then remove to wire racks to cool.
added by
gladysdinletir
nutrition data
389 calories, 24 grams fat, 7 grams carbohydrates, 22 grams protein per serving. This recipe is low in carbs.
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