Glazed Almond Chocolate Chip Bars (GF)

I wanted to show off my pretty flowers from the garden in this pic - hibiscuses, bougainvillea, and jasmine. :) It is hard to believe that I can harvest flowers year round, but you know right now in the jungle it is like monsoon season with so much rain that our internet is a bit spotty lately.  Mid-December the dry season begins and I will have to spend 1 1/2 hours a day watering the garden (one half one day, and the other half the next day).  We do have a gardener who comes once a week and makes me feel very spoiled.

These lovely bars are addictive, rich-tasting and good. No one would guess that they are lower in carbs.  Store in closed container at room temperature for three days maximum. These bars may be frozen.  Haha - who am I kidding?  I totally overate when it came to these bars.  Be warned!  Invite friends, pack up the leftovers and send 'em off with them!  

2 large eggs
1/2 cup (4 oz) butter, (125 mL)
Liquid sweetener (sucralose or stevia) to equal 1/2 cup sugar (125 mL)
2 tbsp granulated erythritol (30 mL)
1/tsp almond extract (2 mL)
11/3 cups Gluten-Free Bake Mix 1 or (use the one that needs gelatin - 1 tsp) (300 mL)
1/2 tsp baking powder (2 mL)
2/3 cup sugarless chocolate chips (150 mL)
Vanilla Glaze:
1/2 cup Confectioner’s Sugar Substitute, page___ (125 mL)  (see recipe below)
1 SPLENDA® or stevia packet (optional) - equivalent of 2 tsp sugar
1 tbsp butter, softened (15 mL)
1 tbsp whipping cream (15 mL)
1 tbsp Da Vinci® Sugar Free French Vanilla Syrup (15 mL), OR use
 water and 1/8 tsp vanilla extract

In food processor, or in bowl with electric mixer, process egg, butter, SPLENDA® Granular, erythritol and almond extract.  In medium bowl, combine Gluten-Free Bake Mix and baking powder.  Reduce speed to low and add dry ingredients, processing until well combined.  Stir in chocolate chips.  Spread in greased 8-inch (20 cm) square glass baking dish.  Bake 20 to 25 minutes in 350°F (180°C) oven, or until edges are golden brown.  Spread Vanilla Glaze over surface while bars are still hot.   Refrigerate.  Cut into bars and store at room temperature in a closed container or keep them refrigerated like I did.

Vanilla Glaze:  In small bowl, combine Confectioner’s Sugar Substitute, page___, SPLENDA® (optional), butter, whipping cream and Da Vinci® Sugar Free French Vanilla Syrup until smooth.

Da Vinci® Alternative:  Use water and 1/8 tsp (0.5 mL) vanilla extract and a drop liquid sucralose, if desired.

Yield:  16/25 servings
1 serving
146.9/94.0 calories
2.5/1.6 g protein
12.1/7.8 g fat
3.1/2.0 g carbs

This is a newer confectioner’s sugar substitute recipe.  If desired, you can replace half the milk powder with a nice-tasting vanilla whey protein powder.

1/3  cup SPLENDA® Granular (75 mL)  OR skip the erythritol and just use 2/3 cup powdered Swerve 
1/3  cup powdered erythritol (75 mL)
1/4  cup whole milk powder, OR (60 mL)
  skim milk powder
1/4  tsp xanthan gum (1 mL) 

In coffee grinder or blender, place SPLENDA® Granular, powdered erythritol, whole milk powder and xanthan gum and process until a fine powder.

Helpful Hint:  I do use granulated erythritol sometimes, however, the resulting product is not quite as fine as with the powdered erythritol.

Yield:  14 servings
1 tbsp (15 mL) per serving
13.8 calories
0.6 g protein
0.6 g fat
1.5 g carbs

For other great Low-Carb, Gluten-Free recipes by the team & me:

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