Carrot Cake Cookie
Ingredients
1/2 cup of unsalted Organic Butter (room temperature)
3/4 cup of NuNaturals Sweetener Stevia Baking Blend
1/4 cup of Erythritol Crystals (NuNaturals Sweet Health)
2 Eggs
1/2 cup of Applesauce
1 tsp Vanilla Extract
2 1/4 cups of Whole Wheat Pastry Flour
1/2 – 1 tsp Baking Powder
1-1 1/2 cups of Shredded Carrots
1 med sizes Shredded Zucchini
1/2 walnuts
1/2 raisins
1 tsp Cinnamon
1/2 tsp Nutmeg
1 tsp of Ginger
1 Scoop of Whey Crisps
Directions
Preheat oven to 350 degrees. Blend together the butter and sugar substitutes (stevia blend and erythritol) until creamy. Then add the eggs, applesauce and vanilla. Next slowly blend in the flour and add the baking powder. Add in the cinnamon, and optional nutmeg and ginger. Lastly add the remaining ingredients and blend well together. Spoon batter on a cookie sheet, about 11 or 12 per sheet. Bake in over for 6-10 minutes depending on your desired consistency. I liked them on the un-done side.Once they are done, let them cool before you eat.You can leave them as in or you can top them with some coconut butter or a light cream cheese frosting for a total carrot cake frosted cookie!
Adapted from recipes from: http://sarahfit.com/recipes/
White Chocolate Oreo Truffles
Ingredients
1 box of Candy Cane Joe Joes or Peppermint Oreos
8 ounces reduced fat cream cheese, at room temperature
10 oz bag of white chocolate chips (you mind need a little extra or use semi sweet chocolate for variety which is what I did here)
Optional sprinkles, extra Oreo crumbs or candy cane pieces for decoration on top
1 Scoop of Whey Crisps
Directions
In a food processor, grind up oreos until a fine consistency throughout.
In a medium bowl, mix together the cream cheese and oreo crumbs with your hands, kneeding until it becomes a dough like consistency.
Line a cookie with wax paper. Form small 1/2 inch balls with the dough and either put in fridge to harden or move onto step 4. It doesn’t really matter to be honest.On low, heat up the chocolate in a small sauce pan, stirring consistently until it’s a smooth mixture. You can use a microwave as well.Using two forks or spoons, drop one ball in at a time and coat with white chocolate mixture. Transfer to wax paper and let stand for 1 hour or until chocolate is hard. Store in the refrigerator.
Adapted from recipes from: http://sarahfit.com/recipes/
Whey Protein Truffles
Ingredients
½ cup Peanut Butter
½ cup Honey
¾ cup Whey Crisps, natural or chocolate
½ tsp Cinnamon
½ cup Sunflower Nuts
2 Tbsp Ground Flaxseed
3 Tbsp Sesame Seeds, toasted
1 cup Uncle Sam Cereal
¼ cup Dried Cranberries
¼ cup Raisins
⅓ cup Sliced Almonds, toasted, crushed
1 Tbsp Cocoa Powder
Directions
1. Place all ingredients except sliced almonds and cocoa powder into food processor and pulse until mixture is combined and holds together. Let rest 10 minutes.
2. Form mixture into 1” balls, roll in crushed almonds and place on wax paper lined baking sheet.
3. Dust with cocoa powder. Let rest 10 minutes.
4. Store in refrigerator in air tight container.
Low Carb Brownies
Ingredients
½ cup Butter, melted
½ cup Maltitol, powder
⅔ cup Splenda®, granular
3 Eggs
1 tsp Vanilla
⅓ cup Cocoa
2 Tbsp Whole Wheat Flour
¼ cup Whey Crisps, chocolate
1 Tbsp Vital Wheat Gluten
¼ tsp Salt
½ cup Pecans, chopped
Directions
1. Mix together melted butter, maltitol and Splenda.
2. Add eggs and vanilla and mix together well.
3. Add cocoa, whole wheat flour, Whey Crisps, gluten and salt. Mix until combined. Stir in pecans.
4. Spread batter evenly in greased 8”x8” pan.
5. Bake at 300°F for 25 minutes
Chocolate Chip Brownies
Ingredients
⅔ cup Butter
5 ounces Unsweetened Baking Chocolate
1¾ cup Sugar
2 tsp Vanilla
3 Eggs
¾ cup All Purpose Flour
⅓ cup Whey Crisps, Chocolate
½ cup Chocolate Chips
Directions
1. Melt butter and chocolate in 1-quart saucepan over low heat stirring constantly. Cool slightly.
2. Beat sugar, vanilla and eggs in medium bowl until well mixed. Add chocolate mixture and mix well. Stir in flour and Whey Crisps until just blended. Fold in chocolate chips.
3. Spread in a greased 9 inch square pan.
4. Bake at 350°F for 40 minutes or just until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Cut into about 2-inch squares.
Lemon Bars
Ingredients
Crust
⅔ cup All Purpose Flour
¼ cup Whey Crisps, natural
3 Tbsp Powdered Sugar
½ cup Butter, softened
Filling
¾ cup Sugar
1 Tbsp All Purpose Flour
1½ tsp Lemon Peel
2 Eggs
¼ cup Lemon Juice
2 Tbsp Water
Directions
1. Combine ⅔ cup flour, ¼ cup Whey Crisps and powdered sugar. Add butter and mix until a dough is formed. Press dough into an 8-inch square pan. Bake at 350°F for 15-20 minutes (edges of the crust should be light brown).
2. Mix together sugar, 1 Tbsp flour, and lemon peel. Add eggs, lemon juice and water. Mix well. Pour over baked crust. Bake for 15 minutes or until lemon topping has set. Sprinkle with powdered sugar when cool.
Chewy Tropical Fruit Bars
Ingredients
2 Tbsp Butter
36 Marshmallows, large
6 cups Post Honey Bunches of Oats® cereal
1 cup Whey Crisps Natural
1 cup Almonds, sliced
¼ cup Sunflower Kernels
¾ cup Dried Tropical Fruit Mix (pineapple, mango, papaya)
¼ cup Coconut
Directions
1. Melt butter in a large bowl in the microwave (high for 20-30 seconds).
2. Add marshmallows and microwave on high for 1½ minutes. Stir until well blended
3. Mix together remaining ingredients and stir into the marshmallow mixture. Mix well.
4. Press mixture into a greased 13×9 inch pan. Cool.
5. Cut into 24 bars.
Option: Replace tropical fruit and coconut with other fruit of your choice.
Chewy Oatmeal Cookies – Low Carb
Ingredients
½ cup Butter, softened
½ cup Splenda®, granular
1 Tbsp Molasses
1 tsp Vanilla
2 Tbsp Whipping Cream
1 Egg
1½ cups Old Fashioned Oats
¼ cup Almond Flour
¼ cup Whey Crisps, natural or Chocolate
¼ cup Oat Flour
½ tsp Baking Soda
½ tsp Salt
¼ cup Raisins (cut in ½)
½ cup Pecans, chopped
Directions
1. Mix together butter, Splenda, molasses, vanilla and cream.
2. Add eggs and mix together well.
3. Add oats, almond flour, oat flour, baking soda and salt. Mix until combined. Stir in raisins, whey crisps and pecans.
4. Using tablespoon sized portions, drop onto baking sheets. Flatten slightly.
5. Bake at 375°F for 8-10 minutes. Let cool 2 minutes on baking sheets.
Low Carb Peanut Butter Cookies
Ingredients
½ cup Butter, softened
¾ cup Peanut Butter, creamy or crunchy
1 cups Splenda®, granular
1 Egg
3 Tbsp Heavy Cream
1 Tbsp Vanilla
1 Tbsp Molasses
¾ cup All Purpose Flour
½ cup Almond Flour
½ cup Whey Crisps Natural or Chocolate
¾ tsp Baking Soda
¼ tsp Salt
Directions
1. Cream together butter, peanut butter and Splenda.
2. Add egg, cream, vanilla and molasses and mix together well.
3. Add flour, almond flour, Whey Crisps, baking soda and salt. Mix until combined.
4. Drop by teaspoonfuls onto baking sheets. Roll into balls. Flatten slightly with fork.
5. Bake at 375°F for 6-8 minutes.
Low Carb Chocolate Chip Cookies
Ingredients
p Vanilla
4 tsp Molasses
1 cup Almond Flour
½ cup Whey Crisps Natural or Chocolate
1 cup Oat Flour
½ tsp Salt
3 oz Low Carb Dark Chocolate Bar, chopped
Directions
1. Mix together butter and Splenda.
2. Add eggs, vanilla and molasses and mix together well.
3. Add almond flour, Whey Crisps, oat flour and salt. Mix until combined. Stir in chopped chocolate bar.
4. Drop by teaspoonfuls onto baking sheets.
5. Bake at 350°F for 8-10 minutes. Let cool 2 minutes on baking sheets before removing.
