Low-Carb Cashew Bars
- Number of Servings: 12
Ingredients
12 tsp Splenda 0.33 cup Carbquik (by CYNDIDAVISUSA) 2 serving Egg white, large 4 oz Cashews 1 tbsp Butter, unsalted
Preheat over to 325 degrees.
Spray 8 or 9 inch pan or line with parchment paper.
Combine sugar replacement, flour and egg whites. Stir to mix well. Add up to a tablespoon of water, if needed, just enough to get to a smooth, easy to spread consistency. Add cashews to mixture and stir. Drop by spoonful lightly over buttered pan bottom. Use a piece of plastic wrap to easily spread mixture by pressing out evenly over pan bottom.
Bake for 20-25 minutes, until golden brown.
Cut into bars and cool. Bars may be stored at room temperature for a couple weeks, but for optimal freshness, refrigerate leftovers. Bars keep fresh for weeks in fridge. Bars may be tightly wrapped and frozen for up to 3 months. Makes 12 bars.
Serving Size: Makes 12 bars
Number of Servings: 12
Recipe submitted by SparkPeople user 8560SQUAKER.
Spray 8 or 9 inch pan or line with parchment paper.
Combine sugar replacement, flour and egg whites. Stir to mix well. Add up to a tablespoon of water, if needed, just enough to get to a smooth, easy to spread consistency. Add cashews to mixture and stir. Drop by spoonful lightly over buttered pan bottom. Use a piece of plastic wrap to easily spread mixture by pressing out evenly over pan bottom.
Bake for 20-25 minutes, until golden brown.
Cut into bars and cool. Bars may be stored at room temperature for a couple weeks, but for optimal freshness, refrigerate leftovers. Bars keep fresh for weeks in fridge. Bars may be tightly wrapped and frozen for up to 3 months. Makes 12 bars.
Serving Size: Makes 12 bars
Number of Servings: 12
Recipe submitted by SparkPeople user 8560SQUAKER.
Nutritional Info Amount Per Serving
- Calories: 74.7
- Total Fat: 5.9 g
- Cholesterol: 2.6 mg
- Sodium: 67.6 mg
- Total Carbs: 5.3 g
- Dietary Fiber: 1.7 g
- Protein: 2.9 g
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