MMORRIS'S COCONUT BARS
1/2 cup unsweetened coconut (1 1/2 ounces/46 grams)
3 tablespoons butter, softened
1 egg
3/4 cup plus 2 tablespoons granular Splenda or equivalent liquid Splenda
1/4 teaspoon vanilla
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
Process the coconut in a coffee grinder until you have a flour-like consistency. Mix everything in a small bowl with a spoon until well-blended and creamy. Spread the batter in a greased 7x5" baking dish. Bake at 350º for 20-25 minutes until golden brown. They should feel firm to the touch and spring back when you lightly press with your finger. Cool completely before removing them from the pan.
Makes 4-6 servings
With granular Splenda:
Per 1/6 Recipe: 149 Calories; 14g Fat; 2g Protein; 5.5g Carbohydrate; 1g Dietary Fiber; 4.5g Net Carbs
Per 1/4 Recipe: 223 Calories; 20g Fat; 3g Protein; 8g Carbohydrate; 1.5g Dietary Fiber; 6.5g Net Carbs
With liquid Splenda:
Per 1/6 Recipe: 135 Calories; 14g Fat; 2g Protein; 2g Carbohydrate; 1g Dietary Fiber; 1g Net Carb
Per 1/4 Recipe: 202 Calories; 20g Fat; 3g Protein; 3g Carbohydrate; 1.5g Dietary Fiber; 1.5g Net Carbs
This recipe is from MMorris's blog but I don't have the URL. She's a member of Low Carb Friends but I don't think that this recipe is posted there. They're very good but very fragile and crumbly. They're also super buttery, which I like. My only complaint is that I got an odd bitter aftertaste that I think is either from too much Splenda or maybe from the cream of tartar. Next time I will try cutting back on the Splenda and see if the bitterness goes away. I have no idea what the cream of tartar does in the recipe and I might try leaving that out next time too. I may update my star rating after I try the recipe again with those adjustments. Click the photos to see close-ups.