One Minute Chocolate Chip Cinnamon Flax Muffin - Low Carb

1 T melted butter
1 packet Splenda sweetner
1/2 teaspoon cinnamon
2 T flax seed meal
1 egg
1/2 tsp vanilla extract.
a sprinkling of sugar-free chocolate chips
Directions:

1.  Mix butter, splenda, and cinnamon. Add flax, vanilla and egg.  Sprinkle top with chips.
2.  Microwave for one minute twenty seconds on high.
3.  Smooth on sugar free Cool Whip 
4.  And enjoy!

You know how it is when you are trying to follow a low carb, low sugar diet.  Sometimes you just need something that tastes rich and chocolatey.  Not only does this little treat taste crazy good, you get the health benefits of flax.
ENJOY!

Coconut Flour (Gluten Free/Sugar Free) Chocolate Chip Banana Bread

Number of Servings: 8

Ingredients

2-3 ripe, mashed bananas

1/3 c butter, melted
5 eggs
3 tbsp Splenda Brown Sugar Blend
1 tsp vanilla
1/2 tsp orange extract
1/2 c coconut flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tbsp cinnamon
1/3 c sugar free chocolate chips.



Directions

Combine mashed bananas and melted butter. Mix well. Add eggs, brown sugar, vanilla and orange extracts and whisk until eggs are combined.

In separate bowl stir together dry ingredients. Add to wet ingredients. Add chocolate chips at the end and stir in.

Transfer batter to greased loaf pan and bake at 350 for 45 minutes or until toothpick inserted in middle comes out clean.

Serving Size: makes 1 loaf

Number of Servings: 8

Gluten Free Low Sugar Peanut Butter Chocolate Chip Cookies

Gluten Free Low Sugar Peanut Butter Chocolate Chip Cookies

SERVINGS
12 - 14

INGREDIENTS
1 cup natural peanut butter (low sugar, no added fat)
3/4 cup Splenda brown sugar blend
1/2 tsp. vanilla
1 teaspoon baking powder
1 egg
1 cup sugar free chocolate chips

PREPARATION
1. Preheat the oven to 350°. Cream the peanut butter and brown sugar in a bowl. Actually easiest to do this by hand. Beat in the baking powder, and add the egg. Mix until it is all well combined.  Add 1 cup sugar free chocolate chips.

2. The dough will be sticky, so use a damp spoon to drop onto a cookie sheet. Slightly tap down to flatten.

3. Bake in the oven for about ten minutes. You will know the cookies are done when they feel coherent, but still a little soft. Let the cookies rest for at least five minutes before removing them from the pan.

Even the hubby said "these are really good" before he knew they were gluten free and low sugar!

Low Carb Egg McMuffins

Low Carb Egg McMuffins 

These are perfect to make in advance.  Just heat them up in the microwave when guests wake up.

Spray a muffin tin with Pam.

Pre-heat oven to 425

Use your choice of ham, canadian bacon, cooked crumbled bacon, or cooked crumbled sausage.  Add the meat to the bottom of the muffin cups.

Rip fresh spinach leaves and layer over the meat.

Crack an egg over the spinach.

Cover the top with shredded cheese.

Bake for 12 minutes.

DELISH!

CHOCOLATE CHIP BARS WITH BROWN SUGAR MERINGUE

Chocolate Chip Bars with Brown Sugar Meringue

INGREDIENTS:

For Bars:
1 cup softened butter
1/2 cup granulated sugar
1/2 cup light brown sugar
2 egg yolks (slightly beaten with 1 tbsp water)
1 tsp vanilla extract
1/4 tsp almond extract
2 cups sifted flour
1/4 tsp baking soda
1 tsp baking powder
14 tsp salt
1 (12-oz) package dark chocolate chips

















For Topping:
2 egg whites
1 cup light brown sugar

DIRECTIONS:

1. Preheat oven to 350°F.

2. In a large mixing bowl, with an electric mixer on high speed, beat butter until creamy. Add sugars and beat well. Beat in egg yolks and vanilla and almond extract.

3. In a separate bowl, sift together flour, baking soda, baking powder, and salt. Add to creamed mixture. Dough will be stiff.

4. Press dough flat onto a greased 10-by-14-inch baking sheet, cover with chocolate chips.

 Bake for 10 minutes.

5. Reduce oven heat to 325°F. Make meringue topping: Beat egg whites until very stiff; add brown sugar and beat well.

6. Spread meringue across top of dough (don't spread all the way to edges).

7. Return to oven for 12 to 15 minutes or until meringue is very light brown and dough is set.

8. Let cool; cut into bars.

KITCHEN COUNTER:

Makes 24. Per Serving: 260 calories, 34g carbs, 2g protein, 12g fat, 40mg cholesterol, 130mg sodium, 2g fiber