|
Makes About 36 Cookies
In a medium heavy pan, combine 1 1/2 cups of the low
carb dark chocolate, the unsweetened chocolate and butte (save
1 cup of the sugar free chocolate for later). Stirring constantly
over low heat, melt until blended and smooth. Set aside to cool.
In a small bowl, combine baking powder and salt with flour. In
a medium bowl, beat eggs with Splenda and malitol until thick and
pale, continue beating and add the ground coffee and vanilla. Stir
in the chocolate mixture-- be gentle here.
Grind the remaining dark chocolate in chunks or as small as you
want and stir into mixture until just blended. Let sit on counter
for 15 minutes. Line cookie sheets with parchment paper and preheat
the oven at 350°F. Drop by generous tablespoonfuls, 2 inches
apart on the parchment paper. Bake about 10 minutes, until they
puff up and the tops are shiny and might even begin to crack a little.
Let wafers cool on the cookie sheets for 5 minutes and then put
on racks to cool.
These are also an awesome base to use to "crumble" for using when
you need your "cookies crumbled" for cheesecake crusts, pie crusts…or
just as a great chocolate base!
Carb count for Total Recipe: 62 grams carbs/29 grams fiber
= 23 net grams carbs
|
