LOW CARB NUTTER BUTTERS

MARIA'S LOW CARB NUTTER BUTTERS

This recipe is from Maria Emmerich's blog. I made a few changes to her recipe. I used Splenda instead of Truvia. I used Body Fortress vanilla whey protein powder and I added an egg to the cookie dough because I'd read in the comments on her blog that the cookies were kind of fragile and crumbly. I had added the 2 tablespoons of water and the dough was still too dry at that point. Adding an egg brought the dough together nicely. I didn't have any cream cheese so I made a double batch of my Magic Peanut Butter Pudding and used that for the filling. My counts are based on using liquid Splenda and my filling recipe. I got 24 cookies about the size of vanilla wafers or 12 filled sandwich cookies. These taste pretty good but I think they could be a little sweeter. I would probably add another tablespoon or two worth of sweetener next time. Click the photo to see a close-up.

With granular Splenda:
Per Cookie: 131 Calories; 10g Fat; 7g Protein; 4g Carbohydrate; 1.5g Dietary Fiber; 2.5g Net Carbs
Per 2 Cookies: 262 Calories; 20g Fat; 15g Protein; 8g Carbohydrate; 3g Dietary Fiber; 5g Net Carbs

With liquid Splenda:
Per Cookie: 129 Calories; 10g Fat; 7g Protein; 3.5g Carbohydrate; 1.5g Dietary Fiber; 2g Net Carbs
Per 2 Cookies: 258 Calories; 20g Fat; 15g Protein; 7g Carbohydrate; 2.5g Dietary Fiber; 4.5g Net Carbs

1. Prev:LOW CARB NO
2. Next:MAGICAL PEANUT BUTTER COOKIES