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Tuesday, December 14, 2010

Cookies and Squares for the Holidays!

Go to this Cookie and Square Recipe link for 19 more decadent ideas.

A decadent treat that makes a good addition to a party plate of squares. I used sliced almonds here (not really recommended). Either use chopped pecans, walnuts or hazelnuts or an extra 1/2 cup chocolate chips.

Graham Cracker-like Crust:
2/3 cup Low-Carb Bake Mix, OR Gluten-Free Bake Mix
2/3 cup ground almonds
1/3 cup butter, melted
2 SPLENDA® packets
3 eggs
1/2 cup any Sugar Free Pancake Syrup, OR
Maple Syrup, page 172, Splendid Low-Carbing
1/3 cup SPLENDA® Granular
2 tbsp butter, melted
1/2 tsp vanilla extract
1 cup sugar free chocolate chips
3/4 cup chopped pecans

Graham Cracker-like Crust: In medium bowl, combine Low-Carb Bake Mix, page 64, ground almonds, butter and SPLENDA®. Press into an 8-inch (20 cm) square glass dish. Bake in 350°F (180°C) oven 10 minutes.

Filling: In medium bowl, beat eggs with fork. Stir in Ketogenics® Sugar Free Pancake Syrup, SPLENDA® Granular, butter and vanilla extract. Stir in chocolate chips and pecans. Pour over prepared crust.

Bake in 350°F (180°C) oven 25 minutes, or until filling has set. Cool in pan on wire rack. Cut into squares and refrigerate.

Helpful Hints: These squares can be frozen. 1 cup (250 mL) Chocolate chips = 6 oz (180 g).

Nutritional Analysis (with pecans): 25 squares, 1 square per serving:
100.4 calories, 3.0 g protein, 7.7 g fat, 1.6 g carbs

~~Bits & Bites~~
Cookies are usually stored at room temperature in an airtight container. They usually freeze well in airtight containers or freezer bags up to 4 months.


Search Engine Marketing said...
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Jennifer said...

Stop spamming!!

RedZinnia said...

I made this tonight (Christmas Eve). They are sooooooo good! Thank you Jennifer for the recipe.

Jennifer said...

Oh that's wonderful. So glad you made them and liked them. Thanks for coming back to tell me that. Merry Christmas and a Happy New Year!