Feeding the Active Writer’s Sweet Tooth

As I have mentioned a time or two I have a major sweet tooth.  That’s a problem on a low-carb diet.  I’ve come up with a few recipes (see previous installments).  Here’s a new one.

Low Carb Peanut Butter Cookies.

1 15 oz jar all natural peanut butter (the kind you have to stir because it separates)
3 cups Splenda or equivalent.
4 large eggs
2 tsp vanilla extract.

This one is pretty simple
Preheat the oven to 350 F (175 C)
Mix the ingredients together thoroughly.
Optional:  Spread parchment paper over a large cookie sheet.
Put 1 1/2 inch “blobs” of the peanut butter mixture on the cookie sheet about 3-4″ apart.
Bake for about 12 minutes.

Makes about 40.  Each cookie has about 1.3 g net carbs of which about 0.3 g is sugars.

If the amount of egg bothers you, you can use less–the recipe will work with 2–but the result is a much more “crumbly” cookie.  The egg serves as a binder to hold the cookie together.


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