Low Carb Muesli Cookies
Nutritional Info
- Servings Per Recipe: 40
- Amount Per Serving
- Calories: 82.9
- Total Fat: 4.6 g
- Cholesterol: 10.8 mg
- Sodium: 67.1 mg
- Total Carbs: 10.0 g
- Dietary Fiber: 1.3 g
- Protein: 2.4 g
View full nutritional breakdown of Low Carb Muesli Cookies calories by ingredient
Introduction
A sugar free cookie suitable for low carb and diabetic diets. I have been experimenting and tweaking this recipe for a while to get the right texture and taste. This one is very nearly perfect. A sugar free cookie suitable for low carb and diabetic diets. I have been experimenting and tweaking this recipe for a while to get the right texture and taste. This one is very nearly perfect.Number of Servings: 40
Ingredients
-
250 gr Fruit and Nut Muesli(Swiss style not crunch)
150 gr Whole grain flour
125 gr Smooth Peanut Butter
50 gr Unsalted Butter
100 gr Chopped nuts (own preference or mixed)
50 gr Dried fruit (own preference or mixed)
40 gr Honey
2 Med. Eggs
2 tbsp Water
10 gr Baking powder
Pinch of salt
Tips
You can swap the honey for Agave syrup which has a lower GI or maple syrup for a flavour variation.
For extra fibre you can add 25gr of bran
I also use these with yoghurt or low fat cream cheese for a special dessert
Directions
Preheat the oven to 160 degrees
Place butter and peanut butter in a microwave bowl and melt on a low power for 1 minute in the microwave. (until the butter is just melted). Stir Through and allow to cool to warm/lukewarm.
Chop/cut the fruit and nuts into small piece. Place all of the dry ingredients in a mixing bowl and stir through thoroughly.
Once the butter mixture has cooled add the other wet ingredients stirring after each one (the mix can get very thick after adding the eggs if the butter was still hot but it isnt a problem). Add the butter mix to the dry ingredients and stir thoroughly
Cover a baking tray with greaseproof paper. Roll the dough into balls and place on the tray. Bake for around 15 minutes or until golden brown.
Depending upon the size of the balls you can get between 30 and 40 cookies. The nutritional value is for 35
Serving Size: Average 35 Chunky Cookies
Place butter and peanut butter in a microwave bowl and melt on a low power for 1 minute in the microwave. (until the butter is just melted). Stir Through and allow to cool to warm/lukewarm.
Chop/cut the fruit and nuts into small piece. Place all of the dry ingredients in a mixing bowl and stir through thoroughly.
Once the butter mixture has cooled add the other wet ingredients stirring after each one (the mix can get very thick after adding the eggs if the butter was still hot but it isnt a problem). Add the butter mix to the dry ingredients and stir thoroughly
Cover a baking tray with greaseproof paper. Roll the dough into balls and place on the tray. Bake for around 15 minutes or until golden brown.
Depending upon the size of the balls you can get between 30 and 40 cookies. The nutritional value is for 35
Serving Size: Average 35 Chunky Cookies