JESKA'S LOW CARB NO-BAKE COOKIES
1/2 cup unsalted butter *
1 cup natural peanut butter
1/2 cup granular Splenda or equivalent liquid Splenda (see my comments below)
1 teaspoon vanilla
1 cup unsweetened coconut, finely shredded, 3 ounces
2 1/2 cups pecan pieces, 9 1/2 ounces
In a microwaveable bowl, microwave the butter and peanut butter together about 30-60 seconds on 50% power until the butter has melted; stir until smooth. Stir in the Splenda and vanilla. Add the coconut and pecans and stir until well coated with the peanut butter mixture. Drop 16 spoonfuls onto a wax paper-lined baking sheet and chill until set, about 3 hours or so. Store in the refrigerator or freeze. These will become soft at room temperature.
Makes 16 cookies
Can be frozen
* I highly recommend using unsalted butter. I only had salted butter on hand and mine came out a little too salty.
With granular Splenda:
Per Cookie: 315 Calories; 31g Fat; 6g Protein; 7g Carbohydrate; 3g Dietary Fiber; 4g Net Carbs
With liquid Splenda:
Per Cookie: 312 Calories; 31g Fat; 6g Protein; 6g Carbohydrate; 3g Dietary Fiber; 3g Net Carbs
At first I didn't think these would actually set up in the fridge but, after an hour or two, they set up quite well. There are pretty good but I think they could be a little sweeter and I might add some low carb chocolate next time like Jeska suggested. Mainly they taste like peanut butter and pecans. The coconut doesn't really give it much flavor, just bulk. I added the vanilla to the recipe because I thought it could use some. Click the photo to see a close-up.
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