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Low Fat Low Carb Chocolate Cookie

hugerobb

hugerobb

VIP Strength Advisor
Sep 15, 2010
2,027
56
#1
4oz unsweetened baker's chocolate
Unsweetened Almond Milk
1 Cup of Splenda
- Heat the chocolate on medium on the stove, with about 1/4C of almond milk in with it. Stir the chocolate/milk mix until melted, adding more almond milk if it begins to clump. Now add the splenda - the chocolate will gain a smoother, lighter consistency. Spread the chocolate out on some wax paper and throw it in the freezer to harden.

While the chocolate is freezing, preheat oven to 300 and mix together the following in a large bowl:

1C ground almonds
1C ground walnuts
1/2C ground flax
1C coconut flakes (unsweetened)
1C Splenda
3T Melted Butter
1tsp Baking Powder
1/2C Almond milk
2 Eggs

When the chocolate is frozen, break it into small pieces and mix into the bowl of batter. Then, scoop heaping tablespoons onto a baking sheet lined with wax paper and bake for ~10-12min. Makes about 30 cookies, with approximately 10g fat per cookie,
 
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