Chocolate cookies - controlled carb
Sep. 16th, 2015 10:18 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
agoodwinsmithI was desperate for a cookie last night, but I am through the sugar withdrawal (and my knees feel soooo much better), that I did not want an actual cookie. So here's what I made:
2 package ground almonds (each pk 100 grams)
1/4 cup unsweetened cocoa powder
2 Sweet & Low artificial sweetener packets (tea serving size)
2 eggs, large
1/4 cup whipping cream
1 teaspoon vanilla extract, generously estimated
Preheat oven to 350 F. Sift together ground almonds, cocoa powder, and sweetener in a bowl. Set aside. Whip together eggs, whipping cream, and vanilla until smooth consistency achieved. Make a well in the almond mixture and pour in the egg mixture. Stir until well combined. Grease cookie sheets with butter. Place blobs on the cookie sheets. Once oven is up to temperature, place cookie trays in oven and bake for 13 to 14 minutes. Cool until you can touch them and then eat. Store in fridge because these will spoil fast.
Cons - texture is between a pancake and a cooled biscuit - no crisp or crunch. This soft texture will probably increase in fridge.
Pros - CHOCOLATE. Also, but way less important: not too sweet; nice with black coffee or tea.
I got 19 blobs, but more careful blobbing could give you twenty-four, especially if you put a pecan half on the top of each.
Each blob = 83 calories; 3 total carbs, of which 1.5 are fiber carbs.
2 package ground almonds (each pk 100 grams)
1/4 cup unsweetened cocoa powder
2 Sweet & Low artificial sweetener packets (tea serving size)
2 eggs, large
1/4 cup whipping cream
1 teaspoon vanilla extract, generously estimated
Preheat oven to 350 F. Sift together ground almonds, cocoa powder, and sweetener in a bowl. Set aside. Whip together eggs, whipping cream, and vanilla until smooth consistency achieved. Make a well in the almond mixture and pour in the egg mixture. Stir until well combined. Grease cookie sheets with butter. Place blobs on the cookie sheets. Once oven is up to temperature, place cookie trays in oven and bake for 13 to 14 minutes. Cool until you can touch them and then eat. Store in fridge because these will spoil fast.
Cons - texture is between a pancake and a cooled biscuit - no crisp or crunch. This soft texture will probably increase in fridge.
Pros - CHOCOLATE. Also, but way less important: not too sweet; nice with black coffee or tea.
I got 19 blobs, but more careful blobbing could give you twenty-four, especially if you put a pecan half on the top of each.
Each blob = 83 calories; 3 total carbs, of which 1.5 are fiber carbs.
