Super Stay At Home Mommy!

Adventures in the life of a stay at home wife and mom

Low Carb Peanut Butter Cookies!

I needed a quick fix for my sweet tooth, and these cookies hit the spot! They are a bit crumbly, but taste a lot like a real peanut butter cookies. I used stevia instead of Splenda, but I imagine they’d taste great either way. Enjoy!!

Peanut Butter Cookies

1 cup creamy or crunchy peanut butter
1 1/3 cups granular Splenda or equivalent liquid Splenda or Stevia
1 egg
1 teaspoon vanilla
Extra granular Splenda for fork

Line a large baking sheet with parchment paper. Combine all of the ingredients in a small mixing bowl; beat well with a spoon until it becomes a thick dough. Gently roll into 20 balls and place on a baking sheet. Or, use a 2-teaspoon cookie scoop to evenly measure the dough. Dip a fork in granular Splenda and make a criss-cross design by gently pressing into the balls of dough in alternating directions. Be gentle and dip the fork into Splenda frequently because the dough is very sticky. Bake at 350 for 12-15 minutes. Cool before removing from the baking sheet. Store in the freezer and do not thaw before eating.

Makes 20 small cookies
Can be frozen

With granular Splenda:
Per Cookie: 81 Calories; 6g Fat; 3g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs
Per 2 Cookies: 162 Calories; 12g Fat; 7g Protein; 8g Carbohydrate; 1g Dietary Fiber; 7g Net Carbs

With liquid Splenda:
Per Cookie: 75 Calories; 6g Fat; 3g Protein; 2g Carbohydrate; .5g Dietary Fiber; 1.5g Net carbs
Per 2 Cookies: 149 Calories; 12g Fat; 7g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs

** I definitely recommend freezing these cookies after you make them. When frozen, they hold together much better.

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Sugar-Free and Low Carb Chocolate Souffle!

The hardest thing about dieting is my sweet tooth. So, I have been looking for alternatives so that I can “indulge” every once in a while. Here’s one we found that was a real winner!

 

Low Carb Chocolate Souffle: Via Low Carb Desserts

8 oz sugar free chocolate chopped
6 tablespoons (3/4 of a stick) unsalted butter
2 tablespoons coffee (rum or water can be used)
6 large eggs (divided into 6 egg whites and 6 yolks)
¼ teaspoon cream of tarter, heaping
½ cup Splenda

Fill a sauce pan 1/3 with water and heat until water becomes hot but before it simmers. Preheat your oven to 375˚F.

Combine chopped chocolate, butter and coffee in heatproof bowl and place over the hot (but not simmering) sauce pan of water and stir until the mixture is smooth. Remove the bowl from the heat, let cool for ten minutes and then whisk in the egg yolks. Set aside.

Beat the egg whites on medium speed until the eggs are foamy then add in the cream of tarter and beat on high speed until soft peaks form. Gradually beat in the splenda until the peaks are stiff but not dry.

Using a large rubber spatula, stir in 1/3 of the egg whites into the low carb chocolate mixture, and then gently but thoroughly fold in the remaining mixture. Butter 6 (10 oz) ramekins and sprinkle with Splenda and arrange on a baking sheet. Divide the batter equally among the 6 ramekins and bake to risen and set, about 20 minutes. Once you remove it you have one minute maybe two to get the low carb soufflé to the table before it falls!

The low carb soufflés can also be covered with plastic wrap and refrigerated for up to 24 before baking.

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