The sweetener tables for all the most common scenarios are in my cookbooks for your convenience. For example, ¾ cup sugar sweetness (not ¾ cup liquid) using my bottle of sucralose from the EZ-Sweetz brand (whether the smaller one of 0.5 oz or the bigger yellow bottle of 2 oz – Zero carbs) would be 18 or 36 drops respectively. Here is an article and video about the sweeteners. Part 1 There is another article and video here: Part 2.
*If you really don't want to use a bake mix (remember leftovers are great added to Parmesan cheese (kind in a canister) to make "breading" for meat, fish, chicken and vegetables, you could use almond flour plus 4 tbsp oat fiber. No bake mix need ever get wasted. Simply keep in the fridge and use later in another recipe. I keep my bake mix in a sealed container at room temperature for at least a month without a problem and after that I refrigerate it. You can obviously also freeze my bake mixes.
Ingredients:
1 cup butter,
softened (250 mL)
Liquid sweetener (sucralose or stevia) to equal 3/4 cup (175 mL)
sugar
1/4 cup powdered sweetener, OR (60 mL)
6 coffee
sweetener packets
2 tsp vanilla
extract (10 mL)
1 egg
23/4 cups Gluten-Free
Bake Mix 2, OR (click for recipe) (425 mL)
3 cups Keto
Bake Mix (750 mL), OR see above for alternative*
2/3 cup sugar-free
chocolate chips, OR this
one ,
OR (150 mL)
use 70% Lindt chocolate bar, chopped finely
1/2 cup chopped pecans (125
mL)
Instructions:
In bowl of mixer, mix butter, liquid sweetener, powdered sweetener, vanilla extract and egg. Add Gluten-Free Bake Mix 2; mix.
In food processor, chop chocolate chips until smaller (it does not matter if some of the chocolate becomes powdered). Set aside. Then place chopped pecans in food processor and process using the pulse button, if you have one, until a bit smaller.
Stir chocolate chips and pecans into cookie dough. Divide cookie dough in half {each half will be about 13.5 oz (383 g)}. In plastic wrap form two long log shapes, about 8 inches (20 cm) long and 2 inches (5 cm) wide. Wrap the logs nicely and chill in the refrigerator until firm. If you are in a hurry, you could freeze the logs until firm.
Cut the logs into thin slices (not too thin or too thick – thinner
cookies are a little nicer, I think). Place on parchment-lined cookie
sheets. Bake 12 to 14 minutes at 350°F (180°C) until
slightly golden on the outside. If you bake them until darker golden
brown underneath, they are actually pretty good that way.
Yield: 36 cookies
1 cookie
111.2 calories
1.8 g protein
9.8 g fat
0.1 g fiber
2.1 g net
carbs
