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CarbsPerServing:
33g carbs total
Effort:
Easy
Ingredients:
1 1/2 cups almond flour -- (or
hazelnut or walnut flours)
3 tablespoons artificial sweetener -- splenda
1/2 cup artificial sweetener -- splenda
1 cup Zero Carb Carbolite Bake mix
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon salt
3/4 cup butter -- room temp (12 T)
3/4 teaspoon vanilla extract
2 egg yolks
4 tablespoons preserves, apricot -- or raspberry or strawberry
Direction:
Preheat oven to 350degrees. Line
a 9" square baking pan with aluminum foil. Butter the foil.
Stir together the Nut Flour and 3 T splenda. In a separate
bowl, sift together Carbolite bake mix, baking powder,
cinnamon, cloves and salt. Set both mixtures aside. Combine
the butter, 1/2 c. Splenda and the vanilla in a large bowl.
Using and electric mixer set on high speed, beat until light
and fluffy. Add the egg yolks and beat until fluffy. Reduce
the speed to low and add the nut and flour mixtures and mix
until just blended (it will be crumbly-ish) Spread 1 3/4 c of
the batter into the prepared pan. Top with a thin layer of
preserves, leaving a 1/2 inch border. Spoon the remaining
batter into a pastry bag fitted with a 1/4" plain tip. Pipe
the batter in a lattice patter atop the preserves. (i made
little ropes of batter and laid them on top). Refrigerate for
20 min. Bake until the preserves begin to bubble and the crust
is just firm to the touch, about 40 min. let cool in pan on
wire rack. Using the foil, lift the sheet from the pan. Peel
back the foil sides. Cut into 20 squares. Sprinkle a little
Splenda on top (lift you would powdered sugar). Makes 20 bars.
NOTES : Counts for bake mix and preserves not included in
totals. I found apricot preserves at 6g per T - total 24g.
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For
Details about Ingredients , check your nearest American Store
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