Low Carb Cookie Recipes
Low Carb Cheesecake Cookie
Ingredients:
5 tablespoons butter, softened
1 cup oat flour
8 ounces cream cheese, softened
2 tablespoons heavy cream
1/2 teaspoon vanilla extract
1/3 cup Brown Sugar Twin, packed
1/2 cup Splenda
1 egg
1 tablespoon lemon juice
Directions:
Heat oven to 350 degrees F. In a medium bowl blend thoroughly butter, Brown Sugar Twin and flour with a fork until mixture resembles coarse crumbs. Put 1 cup of the mixture aside for topping. Press remaining mixture into an 8-inch square baking dish; bake for 15 minutes. In another bowl combine sugar and cream cheese, mixing until smooth. Thoroughly beat in egg, heavy cream, lemon juice and vanilla extract. Spread over the baked crust and sprinkle with remaining brown sugar mixture. Bake for 25 minutes. Let cool, then chill for at least 1 hour.
Per Serving: 91 Cal (77% from Fat, 6% from Protein, 17% from Carb); 2 g Protein; 9 g Tot Fat; 5 g Carb; 1 g Fiber; 15 mg Calcium; 0 mg Iron; 89 mg Sodium; 40 mg Cholesterol
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Low Carb Peanut Butter Maple Cookie
Ingredients:
3/4 cup no sugar added peanut butter
3/4 cup heavy cream
3 tablespoons Howard's SF Low Carb Syrup
2 teaspoons vanilla extract
5 Splenda packets
2 tablespoons oat flour
1 1/2 teaspoons baking powder
Directions:
Heat oven to 375 degrees F. Line a cookie sheet with parchment paper or spraywith Pam. Mix all ingredients in a bowl, blending well. Drop onto cookie sheet by teaspoonsful. Bake about 10 minutes.
Makes 2 1/2 dozen.
34 carbs for the whole recipes or 1/13 carb per cookie. :)
I use natural peanut butter. You can sub soy flour if you like, I just can't stand the taste of it. And since there is so little flour in this recipe it won't effect the carb count too much. BTW, carb count on the peanut butter is MINUS the fiber.
