Getting Ready for the Holiday Season - Low Carb Style!

Low Carb Peanut Butter Cookies

1.3 grams of carbs per cookie
Makes about 40

1/2 cup sugar-free chunky peanut butter
3/4 cup heavy cream 
1/2 cup chopped pecans 
2 teaspoons vanilla extract
4 packets of sugar substitute 
2 tablespoons soy flour 
1 teaspoon baking powder

Pre-heat oven to 375 F. Line a baking sheet with parchment paper or a non-stick baking mat, or spray it with non-stick cooking spray. In a large mixing bowl blend together all ingredients. Drop by teaspoons on prepared baking sheet. Bake about 10 minutes or until set. Cool for 1 minute on baking sheet then remove to wire racks to cool completely.

Low Carb Almond Sugar Cookies

1-1/4 cup almond flour
1 cup Splenda
1/4 cup butter, at room temperature
1 large egg
1 teaspoon vanilla
additional Splenda, for decorating

Pre-heat oven to 350 F. Line baking sheets with parchment paper or a non-stick baking mat. Stir together flour and Splenda. Blend in butter, egg and vanilla until well mixed. Form into 1-inch balls on a cookie sheet and flatten each with a fork. Sprinkle with additional Splenda. Bake for 8 minutes or until set but not brown. Allow to cool for 2 minutes on baking sheet then remove to wire racks to cool.

Low Carb Snickerdoodles

Makes about 26

1/2 cup butter, softened
1-1/2 cups ground almonds
1 cup granulated Splenda
1 large egg 
1/2 teaspoon vanilla extract
1/4 teaspoon baking soda 
1/4 teaspoon cream of tartar 
2 tablespoons granulated Splenda 
1 teaspoon cinnamon

In a medium bowl, beat butter until creamy. Add half the ground almonds, 1 cup Splenda, egg, vanilla, baking soda and cream of tartar. Beat until well combined. Beat in remaining ground almonds. Cover and chill in bowl for 1 hour. Pre-heat oven to 350 F. In a small bowl, combine the 2 tablespoons Splenda and the cinnamon; mix well. Roll chilled dough into 1-inch balls. Gently roll each ball in the cinnamon-Splenda mixture to coat and place 2 inches apart on an ungreased baking sheet. Bake 10-12 minutes until lightly browned at the edges. Carefully remove from pan to cooling rack to cool completely.

Low Carb Hot Cocoa

Makes about 4

3 cups half and half
1/4 cup unsweetened cocoa
4 tablespoons Splenda or your favorite sugar substitute (add more or less to taste)
extra cream for whipped topping (optional)

Heat half and half in saucepan over medium heat, add cocoa and Splenda, wisking continuously. Do not allow to come to a boil. Add whipped cream for garnish if desired.