2 tablespoons unsalted butter
1/4 cup natural peanut butter
2 ounces Minicarb chocolate chips
3 tablespoons granular Splenda or equivalent liquid Splenda
1/4 teaspoon vanilla
1/4 cup finely shredded unsweetened coconut, 3/4 ounce
1/4 cup pecan pieces, about 2 ounces
In a microwaveable bowl, microwave the butter, peanut butter and chocolate chips together about 30-60 seconds on 50% power until the butter and chocolate have melted; stir until smooth. Stir in the Splenda and vanilla. Add the coconut and pecans and stir until well coated with the chocolate mixture. Drop 6 spoonfuls onto a wax paper-lined baking sheet, spread slightly and chill until set, about 3 hours or so. Store in the refrigerator or freeze. These will melt at room temperature.
Makes 6 cookies
Can be frozen
With granular Splenda:
Per Cookie: 249 Calories; 22g Fat; 5g Protein; 10g Carbohydrate; 6g Dietary Fiber; 4g Net Carbs
With liquid Splenda:
Per Cookie: 246 Calories; 22g Fat; 5g Protein; 9g Carbohydrate; 5.5g Dietary Fiber; 3.5g Net Carbs
This is a chocolate version of Jeska's Low Carb No-Bake Cookies. This makes a quarter of Jeska's recipe. I still have some old Minicarb chocolate chips in my cupboard so I used them. Any low carb semisweet chocolate would work, but you may have to adjust the counts. At first, I thought these tasted a little too bitter but they grew on me. Now, I think they're very good and they make a satisfying snack even if they're a little messy to eat.
If you'd like to use Lindt 70% cocoa chocolate instead of low carb chocolate, below are the counts. You may be able to omit the Splenda and elimate any bitterness.
With granular Splenda:
Per Cookie: 251 Calories; 23g Fat; 5g Protein; 8g Carbohydrate; 2.5g Dietary Fiber; 5.5g Net Carbs
With liquid Splenda:
Per Cookie: 248 Calories; 23g Fat; 5g Protein; 7g Carbohydrate; 2g Dietary Fiber; 5g Net Carbs