SPLENDA ATKINS RECIPES

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SUGAR-FREE PEANUT BUTTER COOKIES RECIPE | ALLRECIPES



Sugar-Free Peanut Butter Cookies Recipe | Allrecipes image

My Dad is diabetic, but loves peanut butter cookies. I was playing around with some recipes to make a sugar-free version. This is what I came up with.

Provided by lobsteriffic

Categories     Peanut Butter Cookies

Total Time 18 minutes

Prep Time 10 minutes

Cook Time 8 minutes

Yield 24 cookies

Number Of Ingredients 3

2 cups smooth natural peanut butter
2 cups granular no-calorie sucralose sweetener (e.g., Splenda ®)
2 large eggs

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
  • Thoroughly mix together the peanut butter, sucralose, and eggs in a bowl. Drop mixture by spoonfuls onto the prepared baking sheet.
  • Bake in the preheated oven until center appears dry, about 8 minutes.

Nutrition Facts : Calories 138.3 calories, CarbohydrateContent 4.9 g, CholesterolContent 15.5 mg, FatContent 11.7 g, FiberContent 1.5 g, ProteinContent 6 g, SaturatedFatContent 1.7 g, SodiumContent 62.5 mg, SugarContent 1.7 g

KEY LIME PIE - LOW CARB VERSION RECIPE | ALLRECIPES



Key Lime Pie - Low Carb Version Recipe | Allrecipes image

A delicious, low-carb pie that actually tastes great! You, your family and friends will love this one.

Provided by Jo Ann

Categories     No-Bake Pies

Total Time 4 hours 35 minutes

Prep Time 35 minutes

Yield 8 servings

Number Of Ingredients 12

1 cup ground pecans
3 tablespoons butter, melted
2 (1 gram) packets Splenda® no calorie sweetener
½ teaspoon coconut extract
½ cup heavy cream
2 (1 gram) packets Splenda® no calorie sweetener
1 (.6 ounce) package sugar-free lime-flavor Jell-O®
⅓ cup boiling water
⅓ cup cold water
2 (8 ounce) packages cream cheese, cut into pieces and softened
½ teaspoon coconut extract
2 tablespoons ground pecans

Steps:

  • In a medium bowl, mix together 1 cup ground pecans, butter, 2 packets sweetener, and 1/2 teaspoon coconut extract. Press firmly into bottom and up sides of an 8 inch pie plate; refrigerate until firm.
  • In a small bowl, whip the heavy cream with 2 packets sweetener until soft peaks form. Set aside.
  • In a large bowl with high sides, mix the gelatin with boiling water until all the gelatin has dissolved. Then stir in the cold water. With an electric mixer, slowly beat in the cream cheese. After all cream cheese is added, stir in remaining 1/2 teaspoon coconut extract, and beat at high speed until smooth. Carefully fold in the whipped cream. Use a spatula to scrape mixture into the pie pan and spread around. Sprinkle remaining 2 tablespoons ground nuts on top. Refrigerate several hours or overnight to allow gelatin to set thoroughly.

Nutrition Facts : Calories 414.5 calories, CarbohydrateContent 4.7 g, CholesterolContent 93.4 mg, FatContent 41.4 g, FiberContent 1.6 g, ProteinContent 7.2 g, SaturatedFatContent 19.5 g, SodiumContent 267.9 mg, SugarContent 0.8 g

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