I just about keeled over when I tasted these:
Cream Cheese Pecan “Sugar” Cookies
1/2 cup Splenda
1/2 cup butter
1/2 cup almond flour
1 tsp baking soda
1 tsp vanilla
1/2 cup pecans
dash of salt
1/2 package cream cheese
2-3 tsp vanilla
2 cups Splenda
Cream together 1/2 cup Splenda, butter, egg, baking soda, salt, vanilla. Then add almond flour and pecans. Stir together well. Spoon batter onto ungreased cookie sheet and bake for 8 min at 375.
While it’s cooking, prep the frosting. Mix together softened cream cheese, vanilla, and Splenda.
Once cookies have cooled, cover in frosting. Sprinkle with pecans and gobble up immediately.
About 12-15 carbs per cookie is what I’m estimating right now. I ate three of them, and they’re rich enough that I feel a little sick (who would have thought it was possible to make diabetic-friendly cookies this rich and gooey and tasty? Certainly not me).
All things are truly possible. Enjoy!