• 4 eggs
• 6 tablespoons unsalted butter
• 4 ounces MiniCarb (sugar free) chocolate chips
• 1/2 teaspoon blackstrap molasses
• 1/2 cup Carbquik
• 3/4 cup granular Splenda
• 1 teaspoon vanilla
• 1/2 cup walnuts, chopped

In a small microwaveable bowl, melt butter and chocolate about 2-4 minutes on 50% power, stirring after each minute. Cool to room temperature.

Beat eggs, butter and chocolate with electric mixer in a medium bowl about 30 seconds or until smooth. Add molasses, Carbquik, Splenda and vanilla. Beat 2 minutes. Pour into a greased 9" glass pie plate. Sprinkle with nuts.

Bake at 350°F for 20 minutes. Cool completely, about 1 hour.

Makes 8 servings.

NUTRITION:
Per Serving: 240 Calories; 19g Fat; 8g Protein; 15g Carbohydrate; 9g Dietary Fiber; 6g Net Carbs

• 3/4 cup almond flour
• 1/4 teaspoon cinnamon
• 1/8 teaspoon ginger
• 1/8 teaspoon cloves
• Pinch nutmeg
• Pinch allspice
• 1/8 teaspoon salt
• 1 egg white
• 1/2 cup granular Splenda
• 1/4 teaspoon blackstrap molasses
• 1/8 teaspoon vanilla

Preheat oven to 325°F.

In a small bowl, blend spices and salt with almond flour. Stir in remaining ingredients until well blended and a sticky dough forms. Drop dough by teaspoons in 24 tiny piles on parchment-lined 12"x17" baking sheet. Very lightly and gently pick up each piece of dough and roll into a ball; put back on baking sheet making sure to space them evenly 6 across and 4 down.

Cover the balls with plastic wrap (you can use a small piece and move it around as needed), and take a baking powder can that has about an 1/8" rim around the bottom, and press down firmly over each ball of dough. Be sure to press all the way down to the baking sheet. Peel off the plastic wrap and repeat until all the cookies have been shaped. Prick them with a fork. You may have to gently hold the cookies down with one hand while pricking so that the dough stays put.

Bake at 325°F for 15-20 minutes or until golden brown. Remove from pan and cool on a rack.

Makes 24 cookies.

NUTRITION:
Per Cookie: 22 Calories; 2g Fat; 1g Protein; 1g Carbohydrate; trace Dietary Fiber; .5g Net Carbs

• 3/4 cup plus 2 tablespoons almond flour
• 1/3 cup granular Splenda
• 1/8 teaspoon salt
• 1/4 cup cold butter, cut into small cubes

• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/3 cup sour cream
• 2 tablespoons heavy cream
• 1 teaspoon vanilla
• 1 egg

• 3 ounces cream cheese
• 2 tablespoons granular Splenda
• 1/8 teaspoon almond extract
• 1 egg white

• 1/3 cup sugar free raspberry jam (or flavor of your choice)
• 3/4 ounce (2 tablespoons) sliced almonds

In a medium bowl, mix the almond flour, 1/3 cup granular Splenda and salt; cut in butter until you get coarse crumbs. Reserve 1/2 crumb mixture for topping and keep chilled until needed.

To remaining nut mixture, add baking powder, baking soda, sour cream, heavy cream, vanilla and whole egg. Beat on medium speed with mixer until blended. Spread in greased 8-inch round cake pan.

In same mixing bowl, beat cream cheese, 2 tablespoons granular Splenda (or 1/4 teaspoon liquid), almond extract and egg white on medium speed until smooth. Spread evenly over batter in pan. Top with dollops of jam. Sprinkle reserved topping and sliced almonds over the top. Bake at 350°F 30 minutes, or until cake springs back when lightly touched. Cool before serving.

Makes 8 servings.   Can be frozen.

NUTRITION:
Per Serving: 234 Calories; 21g Fat; 6g Protein; 9g Carbohydrate; 2g Dietary Fiber; 7g Net Carbs.