Recipe developer, converter, baker, and cook extraordinaire, Linda Genaw shares a collection of low carb baked goods that use the innovative new mix, CarbQuik.

If you haven't used CarbQuik yet, you'll want to add this to your pantry right away. Most low-carb bake mixes are made from soy, giving them gritty textures and soy aftertastes.

Since Carbquik is made from wheat, products made with it taste more like products made using flour or other bake mixes.

In a small bowl, mix all ingredients well. Line a large baking sheet with parchment paper and drop dough in 20 small mounds. Place baking sheet in freezer 5-10 minutes to firm up the dough.

Remove from freezer and roll dough into balls; put back on baking sheet making sure to space them evenly 6 across and 4 down. Cover the balls with plastic wrap and take a vitamin bottle cap, a little less than 1/2" thick, 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.

Bake at 325° for 20 minutes, or until golden brown.

Makes about 20 small cookies.

Per 2 Cookies: 92 Calories; 9g Fat; 3g Protein; 3g Carbohydrate; 2g Dietary Fiber; 1g Net Carb

Line a baking sheet with parchment paper, or grease if not using paper. In a medium bowl, whisk baking powder into CarbQuik. Cut in butter with a pastry blender until it resembles small peas. Stir in pecans. In separate bowl, mix Carb Countdown 2% milk, egg, Splenda, maple extract and molasses. Add wet mixture to dry and stir just until a soft dough forms. The dough will be sticky. Stir in chocolate chips.

Turn dough out onto surface lightly dusted with CarbQuik. Coat dough with Carbquik and gather into a ball. Divide dough into 8 balls.

Gently shape them in your hands, coating with CarbQuik as needed, into somewhat of a cylinder shape, about 2 inches high, and place them on the baking sheet (see photo at left.) The will spread as they bake. Bake at 400° about 15 minutes or until golden brown. Serve warm.

Makes 8 scones.

Per Scone: 293 Calories; 25g Fat; 8g Protein; 22g Carbohydrate; 15g Dietary Fiber; 7g Net Carbs

Preheat oven to 350°. Grease and flour a 6-cup bundt pan or 8x8" pan with CarbQuik. Cream butter with an electric mixer. Add egg and mix until smooth. Mix in mac nut butter and combine until fully incorporated. Mix Splenda, vanilla and milk; set aside. Mix baking powder into CarbQuik.

Add dry ingredients and milk mixture to butter a little at a time beating after each addition. When batter is mixed well, spread in pan. Bake 20-25 minutes or until toothpick inserted in center comes out clean and cake is golden brown. Cool on rack before putting on glaze.

For Glaze: In a small bowl combine chocolate chips, butter, heavy cream and Splenda. Microwave on MEDIUM for 30 seconds or until butter is melted. Stir to completely melt chocolate. Place bowl in refrigerator and stir every once in a while until it's thick enough to pour over cake without running off too quickly.

Makes 6-9 servings.

Per 1/6 Recipe: 366 Calories; 31g Fat; 10g Protein; 21g Carbohydrate; 10g Dietary Fiber; 11g Net Carbs