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CarbSmart's Exclusive Sugar Free, Low-Carb Chocolate Chips, Recipes

Posted Aug 26 2008 11:30pm

CarbSmart is the only sugar-free, low-carb chocolate chips on the market

Chocolate chips!!! Who doesn't like these itty bitty morsels of delicious chocolate goodness especially heading into the holiday baking season? Well, if you're livin' la vida low-carb, it can be quite a challenge trying to keep the carbs down since you can't find any good semi-sweet chocolate chips that don't have sugar in them.

But what if I told you I found some sugar-free, low-carb chocolate chips that do not contain any nasty sugar alcohols and are PERFECT for diabetics? Would you be interested? Sure you would, which is why I'm proud to tell you about CarbSmart Sugar Free Chocolate Chips.

Each 8-ounce bag of these delicious chocolate chips gives you the EXCLUSIVE source for a product of this kind on the market today. Even better is the fact that there are absolutely ZERO sugar alcohols in these CarbSmart Sugar Free Chocolate Chips, including NO maltitol, NO lactitol, NO sugar alcohols at all. WOO HOO!

So what is it sweetened with? Just like my favorite diet sodas (Diet Rite, Cheerwine, and Diet Coke with Splenda), these chocolate chips contain a yummy blend of Splenda and ACE-K. Plus, each two tablespoon serving has 7g fiber and just 1g net carb. Made with essential chocolate-making ingredients like chocolate liquor, cocoa butter, and cocoa powder, these CarbSmart Sugar Free Chocolate Chips are the real deal!

This product should make you a happy camper on your healthy low-carb lifestyle. And bestselling author and low-carb cooking goddess Dana Carpender provides yummy recipes for making low-carb chocolate chip cookies (I'll share two of them for you below). Mmmmmm! I can smell those Toll House cookies now! :D

Find out how to order your own stash of the CarbSmart Sugar Free Chocolate Chips by clicking here.


1 cup almond meal
1 cup vanilla whey protein powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter -- softened (2 sticks)
1/2 cup Splenda granular
3/4 cup Steel's Gourmet Sugar Substitute (Maltitol)
2 eggs
3 teaspoons vanilla extract
2 cups CarbSmart Sugar Free Semi-Sweet Chocolate Chips
1 cup chopped pecans or walnuts (optional)

Measure the almond meal, vanilla whey protein, baking soda, baking powder, and salt, and stir together. Set aside.

Using an electric mixer, beat the butter till creamy and fluffy. Add the Splenda and maltitol, and beat till very well combined. Scrape down the sides of the bowl as needed.

Add the eggs and vanilla, and beat well.

Now add the dry ingredients, in three additions, beating each addition till well incorporated before adding the next.

Beat in the chocolate chips and pecans, and mix just until well-distributed.

Turn off mixer, and scrape the dough off the beaters back into the bowl.

Preheat oven to 375.

Scoop dough by rounded tablespoonfuls onto cookie sheets you've sprayed with non-stick cooking spray, or covered with pan liners or baking parchment.

Bake cookies for 10-12 minutes. Cool on wire racks.

Makes 44 cookies

125 Calories
9g Fat
6g Protein
6g Total Carbohydrates
3g Dietary Fiber
3g Net Carbs per cookie

2 1/2 ounces unsweetened baking chocolate
1/2 cup butter
1 cup almond meal
1 cup vanilla whey protein powder
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 1/4 cups Splenda granular
2 eggs
2/3 cup sour cream
2 cups CarbSmart Sugar Free Semi-Sweet Chocolate Chips
1 teaspoon vanilla extract

Preheat oven to 375.

Melt chocolate and butter together over very low heat or in microwave. Stir together.

While the chocolate and butter are melting, measure the almond meal, vanilla whey protein, baking soda, and salt, and stir together.

In a medium mixing bowl, using an electric mixer, beat the butter and chocolate mixture with the Splenda, eggs, and vanilla extract, till very well blended.

Add the dry ingredients and sour cream, about 1/3 at a time, alternating between the two.

Now add the chocolate chips, and mix to blend.

Drop by rounded tablespoonfuls onto ungreased cookie sheets. Bake for 8-10 minutes. Allow to cool on sheets for a few minutes before transferring to wire racks. Store in a container with a tight lid.

Makes 36 cookies
127 Calories
9g Fat
6g Protein
6g Total Carbohydrates
4g Dietary Fiber
2g Net Carbs per cookie

Alternative recipe suggestion: Add a half cup of chopped walnuts to make brownie-like cookies.

Labels: CarbSmart, chocolate chips, cooking, Dana Carpender, fiber, low-carb, recipes, sugar-free

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