2 egg whites (0.6 grams of carbs)
1/4 tsp cream of tartar
1/2 cup Splenda
2 tsp ground cinnamon (3.6 grams of carbs)
1 tsp vanilla extract (1.5 grams of carbs)
1/2 tsp almond extract
Splenda is an artificial sweetener that you use just like sugar (it measures the same, so you can substitute any recipe with the same measurement). You can purchase it at any grocery store in the same aisle that you would find sugar and other artificial sweeteners (like Equal or SweetnLow). It is made from sugar and can handle the heat of baking (unlike sweeteners made from aspartame).
The Atkins Diet Center has done research that indicates sweeteners that contain aspartame (such as NutraSweet and Equal) stimulate insulin production (leading to unstable blood sugar, irritability and carbohydrate cravings). Sweeteners that use sucralose (marketed as Splenda) and saccharin (such as Sweet'nLow) have not been shown to stimulate insulin production.
- 4 Servings
In a medium bowl, combine egg whites with cream of tartar and salt; beat until soft peaks form. Fold in cinnamon, vanilla and almond extracts Drop by tablespoonfuls onto greased cookie sheets. Bake at 300 degrees F for 30 minutes.
Carb Count: Recipe Total 5.7 grams of carbs, Carbohydrates Per Serving 1.4 grams of carbs
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