1001 Low-Carb Recipes: Hundreds of Delicious Recipes From Dinner to Dessert That Let You Live Your Low-Carb Lifestyle and Never Look Back (124 page)

1 cup (25 g) Splenda

1 egg

1 cup (240 g) tahini (roasted sesame butter)

½ teaspoon salt

½ teaspoon baking soda

1½ cups (200 g) vanilla whey protein powder

¼ cup (30 g) sesame seeds

Preheat the oven to 375°F (190°C, or gas mark 5).

Use an electric mixer to beat the butter and Splenda together until smooth and fluffy. Beat in the egg, mixing well, and then the tahini, again mixing well.

Add the salt and baking soda and then beat in the protein powder ½ cup (65 g) at a time. Beat in the sesame seeds last.

Spray a cookie sheet with nonstick cooking spray and drop the dough onto it by spoonfuls. Bake for 10 to 12 minutes or until golden.

Yield:
About 4½ dozen cookies

Each with 2 grams of carbohydrates, a trace of fiber, and 6 grams of protein.

With this recipe, I assume the title of Low-Carb Cookie God.

1 cup (225 g) butter, at room temperature

1½ cups (38 g) Splenda

1½ teaspoons blackstrap molasses

2 eggs

1 cup (125 g) ground almonds

1 cup (130 g) vanilla whey protein powder

¼ cup (25 g) oat bran

1 teaspoon baking soda

1 teaspoon salt

1 cup (125 g) chopped walnuts or pecans

12 ounces (340 g) sugar-free chocolate chips

Preheat the oven to 375°F (190°C, or gas mark 5). If you haven’t ground your almonds yet, now would be a good time to do that as well.

Use an electric mixer to beat the butter, Splenda, and molasses until creamy and well blended. Add the eggs, one at a time, and beat well after each addition.

In a separate bowl, stir together the ground almonds, protein powder, oat bran, baking soda, and salt. Add this mixture about ½ cup (65 g) at a time to the Splenda mixture, beating well after each ½-cup addition until it’s all beaten in. Stir in the nuts and chocolate chips.

Spray a cookie sheet with nonstick cooking spray and drop the dough by rounded tablespoons onto it. These cookies will not spread and flatten as much as standard chocolate chip cookies, so if you want them flat, flatten them a bit now.

Bake for 10 minutes or until golden. Cool on baking sheets for a couple minutes and then remove to wire racks to cool completely.

Yield:
About 4½ dozen cookies

Each with 3 grams of carbohydrates, a trace of fiber, and 5 grams of protein. (This carbohydrate count does not include the polyols used to sweeten the sugar-free chocolate, since it remains largely undigested and unabsorbed.)

If you can’t get sugar-free chocolate chips, you need to make some from sugar-free chocolate bars. Break 7 or 8 of the bars (1.3 to 1.5 ounces, or 36 to 42 g each) into three or four pieces each and place the pieces in a food processor with the
S-blade in place. Pulse the food processor until the chocolate bars are in pieces about the same size as commercial chocolate morsels and set them aside until you’re ready to use them.

So crisp and gingery-cinnamony, these cookies are nothing short of extraordinary.

¼ cup (55 g) butter

½ cup (120 ml) coconut oil

1 cup (25 g) Splenda

¼ cup (50 g) polyol sweetener

1 tablespoon (15 ml) blackstrap molasses

1 egg

1 cup (125 g) almond meal

1 cup (130 g) vanilla whey protein powder

¼ cup (25 g) gluten

2 teaspoons baking soda

½ teaspoon salt

1 teaspoon ground ginger

2 teaspoons cinnamon

½ teaspoon ground cloves

Preheat oven to 350°F (180°C, or gas mark 4).

Using an electric mixer, beat the butter, coconut oil, Splenda, polyol sweetener, blackstrap molasses, and egg together until mixture is creamy and fluffy.

Beat in the almond meal, vanilla whey protein powder, and gluten, then the baking soda, salt, and spices.

The dough will be fairly soft but cohesive. Scoop scant tablespoons of dough onto ungreased cookie sheets, shaping a bit with your fingers to make little balls.

Flatten balls slightly with the back of a spoon or your fingers. Keep in mind when placing cookies on sheets that they will spread some—I find that 10 per sheet is about right.

Bake for about 7 to 9 minutes or until cookies are just getting golden around the edges. Cool on wire racks and store in an airtight container.

Yield:
About 42 cookies

Each with 7 g protein; 2 g carbohydrate; trace dietary fiber; 2 g usable carbs. Carb count does not include polyol sweetener.

Do you love Walker’s Shortbread cookies? Meet their new low-carb replacement.

2 cups (270 g) hazelnuts

1 cup (225 g) butter, at room temperature

½ cup (12 g) Splenda

1 egg

½ teaspoon salt

¼ teaspoon baking powder

1 cup (130 g) vanilla whey protein powder

2 tablespoons (30 ml) water

Preheat the oven to 325°F (170°C, or gas mark 3).

Grind the hazelnuts to a fine meal with a food processor. Set aside.

Use an electric mixer to beat the butter until it’s fluffy. Add the Splenda and beat well again. Beat in the egg, combining well.

Sprinkle the salt and baking powder over the top of the mixture and add half of the ground hazelnuts. Beat them in, add the rest of the hazelnuts, and beat again.

Beat in the vanilla whey protein powder and then the water to make a soft, sticky dough.

Line a shallow baking pan (a jelly roll pan is best, and mine is 11½ × 15½ inches [29 × 39 cm]) with baking parchment and turn the dough out onto the parchment. Cover it with another piece of parchment and press the dough out into an even layer covering the whole pan. (The pressed dough should be about ¼ inch [6 mm] thick.)

Peel off the top sheet of parchment and score the dough into squares using a pizza cutter or a knife with a straight, thin blade. Bake for 25 to 30 minutes or until golden. You’ll need to rescore the lines before removing the shortbread from the pan. Use a straight up-and-down motion, and the shortbread will be less likely to break outside the score lines.

Yield:
4 dozen cookies

Each with 1.5 grams of carbohydrates, a trace of fiber, and 1 gram of protein.

½ cup (115 g) butter, at room temperature

½ cup (120 ml) coconut oil

3 tablespoons (4.5 g) Splenda

1½ cups (200 g) vanilla whey protein powder

1 cup (70 g) finely shredded, unsweetened coconut

2 tablespoons (30 ml) water

Preheat oven to 375°F (190°C, or gas mark 5).

Using an electric mixer, beat together the butter, coconut oil, and Splenda until light and creamy. Beat in the protein powder, coconut, and water, in that order, scraping down the sides of the bowl several times to make sure everything is well blended.

Line a jelly roll pan with baking parchment and turn the dough out onto it. Place another sheet of baking parchment on top and press the dough out into a thin, even sheet. Use a sharp knife, or better yet a pizza cutter, to score the dough into small rectangles. Bake for 7–10 minutes or until golden. Cool and break apart.

Yield:
4 dozen cookies

Each with 1 gram of carbohydrates, a trace of fiber, and 6 grams of protein.

Hermits are an old-fashioned cookie with a chewy texture and a brown-sugar-spicy flavor.

½ cup (115 g) butter

¾ cup (18 g) Splenda

¼ cup (50 g) polyol sweetener

2½ teaspoons blackstrap molasses

1 egg

½ cup (120 ml) buttermilk

¾ cup (90 g) almond meal

¼ cup (25 g) wheat gluten

cup (40 g) vanilla whey protein powder

¾ teaspoon cinnamon

½ teaspoon ground cloves

¼ teaspoon baking soda

cup (50 g) currants

¼ cup (30 g) chopped pecans

Preheat oven to 350°F (180°C, or gas mark 4).

In a large mixing bowl beat the butter until soft with an electric mixer.

Add the Splenda, polyol, and blackstrap molasses and beat until light and creamy. Beat in the egg and the buttermilk.

In a separate bowl, combine the almond meal, gluten, protein powder, cinnamon, cloves, and baking soda. Stir them together to distribute the ingredients.

Add the dry ingredients to the butter mixture in three or four additions, beating well and scraping down the sides of the bowl when needed. Now add the currants and pecans and mix just enough to blend.

Drop the batter by spoonfuls onto greased cookie sheets, keeping in mind that they spread. Bake for 12 to 15 minutes or until just starting to darken around the edges. Cool on wire racks and store in a tightly lidded container.

Yield:
About 40 cookies

Each with 4 g protein; 2 g carbohydrate; 2 g usable carbs. Carb count does not include polyol sweetener

I’ve used currants instead of the traditional raisins in the hermits because they’re little and therefore distribute more evenly through the dough—to me, they taste like raisins anyway. If your currants are sort of dry, put them in a small bowl and pour a little boiling water over them before you start.

Then drain them right before you add them. And if you can’t get currants, you could use raisins. I’d suggest snipping each one into two or three pieces before adding them, or you’re likely to end up with just one or two raisins per cookie.

Peggy Witherow sent me a recipe for Pecan Sandies that she wanted de-carbed, and this is the result.