Sugar Free, Low Carb Blonde Brownie Stars

Note from Cheri: This recipe was given to us by our friend April S. Fields, author of the fabulous book 101 Low-Carb & Sugar-free Dessert Recipes. This recipe is part of a collection April shared about surviving the holidays. Click here for that story. Click here for lots more low carb recipes!

This is a variation on the Not Sugar Cookies recipe in my book. The difference is that you mold the dough into 2 Wilton Star Cookie Treat pans that have 6 star molds. This makes the cookie thicker and more chewy.

2 cups almond flour 1/2 cup vital wheat gluten 1 1/2 cup Maltitol 1/4 tsp Stevia 1/2 teaspoon salt 1 egg 1 tablespoon vanilla extract 1/2 cup vegetable oil Frosting 1/2 cup cocoa butter melted 1/2 cup Maltitol powedered 1/2 cup almond slivers

Makes 12 Servings Preheat oven to at 350°F. Mix all ingredients together to a stiff dough. Roll into a ball and chill for 15 minutes. Cut dough into 12 equal balls. Press each ball into the star molds that have been prepared with spray oil. Bake for 12 -14 minutes. Do not over bake. They should not brown except on the edges. Allow to cool slightly before transferring to waxed paper. Cool completely. Blend Maltitol in the hot cocoa butter. Allow to cool slightly at least until the mixture starts to thicken. Frost each star and sprinkle with almond slivers. Store in airtight container in refrigerator. Total carbs: 27.5 Per serving: less than 2.3