Peanut Butter Cookies

This is another one Kaya found. Mind you, she is making 98% of all these recipes herself. I am around to make recommendations or help is she is stuck with something, but otherwise she is in the kitchen all by herself. She is 12 and an aspiring artistic chef.

These cookies are soft but yummy. Try baking them for an extra minute or two to make them a bit crispier.

1/2 cup sugarless/ natural chunky or smooth peanut butter
1/2 cup Splenda or Stevia
2 tbs agave nectar
3/4 cup heavy whipping cream
1/2 cup chopped pecan, almonds, peanuts, or hazelnuts, if desired.
1/2 tsp baking powder
4 tbs almond flour or processed almond meal
1 tbs macadamia nut flour (optional - processed oatmeal works well too, or whole wheat flour, but this will change the carb count a bit)
2 tsp vanilla extract

Preheat oven to 375. Mix well all ingredients in order and drop onto greased cookie sheet by teaspoonfuls (you can also use parchment paper). Bake about 10 minutes (I recommend 11-12) or until set but not hard. Be careful not to burn!!  If making 10 cookies - 3.8 carbs per cookie.  If making 16 cookies, 2.4 carbs per cookie.

Modified Wilton Butter Cream Icing (no carbs)

Ingredients:
1 cup Crisco shortening (we used butter flavored, but the recipe calls for white for ease of coloring the icing)
1 tsp of vanilla, almond, or butter extract
7-8 tsp of water or milk (if you use milk, you will add carbs to the frosting)
1 lb (about 4 cups) Sugar Free Powdered sugar
Pinch of salt
(we left out the 1 tbsp of meringue powder)

Cream shortening, water (or milk), and powdered sugar. Add extract and pinch of salt. Mix together until creamy. Makes about 2.5 cups of icing.
Carbs: 0 per serving
Calories: 200 per serving (if you use all of the frosting on the cake - that's A LOT of frosting! )

Powdered Sugar for frosting

Ingredients:
1 cup Splenda or Stevia
1 tsp corn starch

Place Splenda or Stevia and corn starch in food processor. Process for one minute until texture is similar to powdered sugar.

This makes one cup of powdered sugar.

Sugar Free Flourless Chocolate Cake!

While Kaya does not have celiac's disease or need a gluten free diet, less wheat means fewer carbs which means Kaya can have more carbs where she wants.

Ingredients:
2 cups almond flour/mean or  pecan meal (or two cups pecans processed in food processor)
1/3 cup Cocoa
1/4 tsp salt
1 tbsp baking powder
4 eggs or 1 cup egg substitute
1 stick or 1/2 cup butter (or butter substitute), melted
1 tsp vanilla
1/4 cup ergthritol or other sweetener (we use Agave nectar)
1 cup equal to sugar of Stevia or Splenda
1/2 cup water.

Heat oven to 350 degrees. Grease an 8 or 9 inch round or spring form pan (I recommend the spring form pan. Great results).  Put all dry ingredients together in food processor and process again until well blended.  Add wet ingredients and process again. Once all is well blended, pour into pan and bake.  Start checking for doneness with toothpick at about 25 minutes. Once toothpick comes out clean, pull out of oven and let cool. Frost with sugar free icing. Cut into 8 slices.

Cake calories: 334 per slice
Carbs: 2 per slice